![]() Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It was the fast food of the chōnin class in the Edo period. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari ( しゃり), or sumeshi ( 酢飯). Serve into individual bowls at the table with the wasabi and saved marinade (optional) on the side.Sushi ( すし, 寿司, 鮨, 鮓, pronounced or ) is a Japanese dish of prepared vinegared rice ( 鮨飯, sushi-meshi ), usually with some sugar and salt, accompanied by a variety of ingredients ( ねた, neta), such as seafood, often raw, and vegetables.Cover the rice with ginger and sesame, followed by the tuna and radish.Drain (save some marinade in a small bowl for service optional). Mix well and let the tuna marinade in refrigerator for 10 - 15 minutes. Meanwhile, combine the tuna, the marinade and the sesame oil in a bowl.Transfer the rice to a large serving platter and let the rice cool down for 10 - 15 minutes. Remove both lids of Kamado-san, and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle. ![]() ![]() Turn off the heat and let it stand for 20 minutes.Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.*Option: Substitute 2 tablespoons of soy sauce with ayu fish sauce for more complexity and umami flavors. Remove from the heat and let it cool down, then keep refrigerated until ready to use. Turn down the heat and let it simmer for a few minutes. Also meanwhile, combine the soy sauce, mirin, and sugar in a small sauce pan.(You can heat it in the microwave for 25 - 30 seconds first to make it easier to dissolve.) Set aside. Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved.Let the rice mixture soak for 20 - 30 minutes. Combine the rice and the water in Kamado-san, and add the mixed grains.Wasabi (freshly ground or paste from a tube) to serve.Shredded nori (toasted seaweed) to serve.1 watermelon radish (can substitute with 3 - 4 red radish), julienned. ![]()
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