sushi
Next Dish: Bobotie
Sushi is a traditional Japanese dish typically composed of vinegared rice accompanied by various ingredients such as raw or cooked seafood, vegetables, and occasionally tropical fruits. Styles of sushi vary widely, but the one feature all sushi have in common is the use of sushi rice, also referred to as shari or sumeshi. The dish is often served with soy sauce, wasabi, and pickled ginger. Sushi can be prepared with either brown or white rice and is often prepared in a roll with seaweed sheets.
Recipe
Ingredients:
2 cups sushi rice
2 cups water
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon salt
10 sheets nori (seaweed)
1/2 pound sushi-grade raw fish (like tuna or salmon)
1 cucumber
1 avocado
Soy sauce for serving
Instructions:
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan over medium heat, combine the rice and water. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes.
In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over medium heat until the sugar and salt have dissolved.
Once the rice is done, transfer it to a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool.
Place a sheet of nori on a bamboo sushi mat. Wet your hands and grab a handful of sushi rice. Place the rice on the nori and spread it evenly across the sheet, leaving about 1 inch of nori at the top empty.
Thinly slice your chosen fillings (fish, cucumber, avocado). Lay them on the rice about 1 inch from the bottom of the nori.
Roll the sushi using the bamboo mat, applying some pressure to keep it tight.
Once the sushi is rolled, use a sharp knife to slice it into bite-sized pieces.
Serve with soy sauce. Repeat steps 5-9 with the remaining ingredients.