Preparing Nigiri, Maki Roll & Temaki Sushi
Prepare by setting aside ½ cup of sushi rice vinegar. This flavoring ingredient will be added to the hot rice immediately after cooking. 1 lb (454gm) of rice will cover 3 - 4 full sheets of nori. The amount of maki, nigiri and temaki rolls possible can be gauged by this measure of rice to nori.
Rinse the rice to remove excess starch from the grains and avoid gummy texture results. Hand stir the rice in a bowl with ample water and change the cloudy liquid several times. You might also use a fine mesh strainer to stir the grains with your hands under running water until the water runs clear. Rinsing also allows the rice to absorb water for a more plump grain that will cook more evenly.
Soak the rice as an extra step for a more plump grain and even textured cooking result. In your cooker or on the stovetop use a 1:1 ratio of rice to water and soak for 30 minutes. When done do not pour out the water but simply proceed to cooking as is.
Cook the rice. For the best stovetop results boil at medium heat with a closed lid until reaching a boil. Allow a rice to remain at this boil for two minutes before lowering the heat for another 3 minutes. Bring the heat to a lower simmer for the final five to seven minutes.Mix the Sushi Rice vinegar into the hot cooked rice on a large flat plate or platter. Let it cool at room temperature for 1-2 hours. Once cooled to room temperature set aside and cover with cloth or paper towel until all sushi making ingredients are prepared for assembly. Do not store the seasoned rice in the refrigerator prior to making sushi. .
Nigiri SushiOverload the sushi mold compartments with sushi rice and gently press to compact into dense cubes.Lightly wet both the sushi mold and your fingertips with water or sushi vinegar to prevent rice sticking. Rice can instantly be released from mold and topped with fresh cut fish.
Temaki SushiLay half sheet of nori (cut from full sheet) and lay on a flat surface with the rough side facing up. Place one serving of sushi rice at the center of the nori and evenly spread outwards. Cover only half of the nori sheet leaving the other half exposed. On a dish or in your hand spread the sushi rice with a paddle or spoon. Orient the nori in hand to load fill ingredients and roll into a cone shape. Arrange the strips of ingredients on the rice diagonally and more generously towards cone opening. Wrap the bare half of the nori sheet around to complete the cone.
Is your fish fresh or frozen? Fresh. Ocean-to-plate fresh. Rare top grade sashimi. Never frozen.
How long will it last fresh? Long. Once you receive our fish, expect 3-4 days shelf life for raw consumption. Storing our fish properly can buy you another 3-4 in the fridge for your favorite cooking applications.
What are some tips on how to care for seafood (after purchase from store or from online)?
How do i store the fish once i receive it? Keep it chilled and dry! Replace our wrapping with your own best version. Wrap loosely allowing exposure to frigid air. Replace paper towels daily to wick away nature's escaping moisture. Yes, even if you only plan to store newly arrived fish for only one day.
Can I freeze the fish? Sure! Seal out air as best you can and enjoy weeks of storage. Keep in mind... fish oil is delicate and lacks the greasy fat properties that help other meats like beef to bounce back after freezing.
How long will fish last in the Freezer? Fish can last as long as two years in the freezer if stored properly. A ziplock bag is great for sealing out air sufficiently for your days [or weeks] of sashimi surplus.
Can prawns and scallops be refrozen? Yes, prawns and scallops can be refrozen multiple times without compromising texture or flavor. Shellfish in general is delicate and does require immediately freezing your unused portions.
How is your fish cut?We cut to match or exceed the weight specified. Our cuts are trimmed with skin removed and ready for you to portion. We make an exception for fish with delectable skin such as snapper and natural cut salmon. Our 'sashimi cut' fish is skinned and pin boned for your ready-to-slice convenience.