|
Bob & Angie＞ Recipe
|
|
Mirin
Hangiri
Kijakushi |
Hints
Sushi meshi
"Sushimeshi" is made of freshly cooked rice
and vinegar mixed. There are two important points. One is cooking
rice correctly, this is the foundation of sushi. The other
is to change the mixing ratio subtly in the vinegar mix depending
on toppings and fillings.
Rice
Cook rice correct firmness so that it shines.
- Wash rice one hour prior to cooking add correct amount of
water and pieces of dried kelp in rice cooker.
- Remove kelp right before cooking, add sake or mirin,
correct water level.
- Let set with cover on for ten minutes before placing rice
into sushi mixing bowl (hangiri).
- Sprinkle vingar mix evenly over rice, with wooden spoon cut
into rice thouroghly to mix. Let rice set for five minutes covered
with a damp cheese cloth.
- Fan to cool it down.
- The wooden sushi-mixing bowl (hangiri) and wooden
spoon (kijakushi) should be damp but not too wet.
|
|
 |
 |
 |
 |
| Mixing bowl (hangiri)
should be damp but not too wet. |
Placing rice into
sushi mixing bowl (hangiri) |
Sprinkle vingar mix
evenly over rice, cut into rice thouroghly to mix. |
Fan to cool it down. |
|
| Vinegar mix |
Vinegar mix for sushi meshi.
- Vinegar mix should be prepared prior to cooking, so that taste
is well mixed.
- Be sure to mix vinegar with hot cooked rice, vinegar doesn't
mix with cold rice well.
- Change the mixing ratio subtly in the vinegar mix to suit
the toppings and fillings.
Ratio for different styles of vinegar mix (rice=1 litre).
| sushi |
vinegar |
sugar |
salt |
Nigirizushi
(Kanto style) |
120 - 150cc
(12 - 15% to rice) |
0 - 30g
(0 - 3%) |
12g
(1.2%) |
Chirashizushi
Makizushi |
120 - 150cc
(12 - 15%) |
50g
(5%) |
12 - 15g
(1.2 - 1.5%) |
Inarizushi
Oshizushi
(Kansai style) |
120 - 150cc
(12 - 15%) |
60g
(6%) |
12 - 15g
(1.2 - 1.5%) |
|
[ Japanese ] |
|
|
