When I was pregnant with Noah, I couldn't eat any sushi...and I have certainly missed it. I really love California Rolls and used to make them all the time with my friends in college, but we were recently given some fresh tuna, so we made some tuna sashimi.
Many people don't know the difference between sushi and sashimi. Sushi is bite-sized pieces of cooked or raw fish or vegetables with rice and is usually wrapped with seaweed. Sashimi is raw fish on a bed of rice served with soy and wasabi.
Now that you're a sushi and sashimi expert, I thought I would share with you a quick sushi and sashimi rice recipe. Typically sushi and sashimi rice is a very involved process which requires several rinses and multiple soaking and straining sessions...this is much easier.
3 cups short grain rice
3 1/3 cups water
1/2 cup rice vinegar
1/4 cup sugar
2 teaspoon salt
Soak the rice for 30 minutes in cold water. Strain then cook the rice in 3 1/3 cups of water. Simmer for 15 minutes. At the same time, combine the remaining ingrediants and heat until combined and the mixture turns from cloudy to clear. Once the rice is finished, put into a wooden bowl (not a metal bowl) and pour the vinegar mixture over the rice, stirring with a wooden spoon. Fan the rice while you stir to facilitate cooling and drying of the vinegar to make the rice glossy. Let stand for 15 minutes.
Tip 1: Wet your hands with the rice vinegar when forming the beds of rice or rolls for your sushi and sashimi. This will prevent the rice from sticking to your fingers.
Tip 2: Sushi rice should be stored at room temperature and covered with a moist cotton cloth. Refrigerating sushi rice will cause it to become too firm.
Tip 3: If the water is milky when you are soaking it, rinse the rice and change the water. If you fail to do this, your rice won't taste fresh.
Tip 4: Don't make the rice in accordance with the directions on the bag. Sushi rice takes less water to create a firmer texture than everyday rice.