Preparing Sushi - Nigiri, Maki Rolls, Temaki Hand Rolls
Prepare for sushi by setting aside ½ cup of sushi rice vinegar.This flavoring ingredient will be added to the hot rice immediately after cooking. lb (454gm) of rice will cover nine full sheets of nori (9 maki rolls). This count of maki rolls might serve as a measuring unit to estimate the number of nigiri and temaki hand rolls possible.
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 stovetop pot. allow a 1:1 ratio of rice:water to soak for 30 minutes. When done do not pour out the water and simply proceed to cooking.
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 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 and ready for action. Do not store the seasoned rice in the refrigerator.
Maki Roll Sushi Lay a sheet of nori on the bamboo mat with the rough side facing up. Place one serving of sushi rice at the center of the nori and evenly spread outwards. Cover the entire nori sheet leaving a one inch margin exposed along the far side Spread rice evenly using fingertips wet with water or rice vinegar to prevent sticking. Arrange the fill ingredients along the closer edge keeping a small space between each. Begin rolling from the closer ingredient side by placing thumbs below the mat and lifting upwards. Holding the ingredients in place arcing the leading nori over to complete the first ring. Before rolling on tighten at this stage by pressing in while rocking back and forth. Allow the completed maki roll to sit for a minute so that the nori skin softens for cutting
Nigiri Sushi Overload the sushi mold compartments with sushi rice and gently press to compact into dense cubes. Lightly wet the sushi mold and fingertips with water or sushi vinegar to prevent rice sticking. Rice can instantly be released from mold and topped with fresh cut fish slices.
Lay a sheet of nori 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. Spread the sushi rice with a paddle or spoon as freely as you like. Orient the nori in hand to next load ingredients and roll into a cone shape. Arrange the strips of ingredients on the rice diagonally and more generously towards cone opening. Wrap the blank half of the nori sheet around to complete the cone.