| Sushi Tips from Chef Tracy Griffith |
From "DIY Cooking"
episode COK-117F |
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- Sushi, a beautiful cuisine that elegantly combines the subtle flavors of land and sea, is now seen in more and more grocery stores. The Japanese say that we eat with our eyes, so sushi should be as exciting to the eyes as it is the mouth. The three keys to great sushi-making are good rice, fresh toppings and a little patience.
- Traditional items at a sushi restaurant would include sushi with fish on top and rice on bottom. Restaurants usually offer tuna, halibut, yellowtail (a variety of tuna), smoked or raw salmon, cooked shrimp and fresh water eel. There are a variety of sushi rolls: California rolls, rainbow rolls, tuna rolls, smoked-salmon rolls, etc.
- You can use plain short-grain rice in your sushi. Place uncooked rice in a large bowl and cover with water. Shake the rice with your hand (figure A) until the water becomes milky, then pour the water out. You will need to repeat this procedure until the water is clear(it may take 7 or 8 times); the purpose is to remove all the starch.
- Once all the rice is rinsed, place it in a wire strainer over a bowl and make a well with your hand (figure B). You want the grains to get as close to the air as possible. Cover it with a moist cloth and place the strainer in your sink for approximately 30 minutes, until it is completely dry. Then place the rice in a steamer, cover with water and let it steam according to the steamer directions. When the rice is ready, place it in a wooden or glass bowl -- nothing metal.
- Make a sushi-su to pour over the rice by combining a little sugar and salt with some vinegar (this will mimic the taste of fermented rice). Pour the sushi-su over the back of a spatula and onto the rice in the bowl. Then fan the rice while cutting through it several times with the spatula (figure C) -- the purpose is to coat each grain so it will be glossy and not become sticky or clumpy. To keep the rice warm, place it back in the steamer, cover with a damp cloth and replace the lid. You can't store it -- it must be used the same day.
- The primary piece of equipment you need for making sushi is a very sharp knife (professional sushi chefs use a 100 percent carbon steel knife). You also need a thick cutting board and a makisu (figure D), or bamboo rolling mat (available at Asian stores). If you wish, you can cover the mat in plastic wrap so the rice won't stick to it.
- Quick Tip: If the roll comes out a little lopsided, just place the mat over it and squeeze it into shape.
- Do's and Don'ts: When you eat at a sushi bar, don't dip the sushi in the soy sauce, but dip the topping instead. It's proper etiquette to use your fingers -- so dip in.
- Quick Tip: Eat a piece of ginger between different pieces of sushi to cleanse the palate.
Website resources for Sushi: Mitsuko's Perfect Sushi Rice from Food TV.com Spicy Tuna Roll from Food TV.com Inside-Out Roll (Ura Maki) from Food TV.com Japanese Pickle Roll from Food TV.com Rice Balls (Nigiri Sushi ) from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
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The Food Lover's Tiptionary
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Author: Sharon Tyler Herbst
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Author: Ryuichi Yoshii
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Fax: 617-951-4045
The Best 50 Sushi Rolls
Model: 1558672311
Author: Carol M. Newman
(1999)
Bristol Publishing Enterprises
San Leandro, CA 94577
Fax: 510-895-4459
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