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October 25, 2002 - Image 98

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-10-25

Disclaimer: Computer generated plain text may have errors. Read more about this.

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98

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MAKI SUSHI
Following are instructions for making
maki, the rolled, sliced kind of sushi
that is most popular in Japanese
restaurants.
The universal tool used for making
maki sushi is a bamboo mat, available
at Asian food markets (a bamboo
placemat works well, too).
Nori (seaweed sheets), comes in dif-
ferent sizes
1 /2 cup, approximately, cooked sushi
rice
Sushi preparation: If very wide, cut
the nori in half, lengthwise, to be
about 3 1/2-inches wide by about 6-
inches long. Place this 1/2 sheet of
RECIPE FOR SUSHI RICE
nori on the bamboo rolling mat,
This is the main ingredient of sushi.
shiny side of the nori down.
The easiest way to cook sushi rice is
Spread the sushi rice evenly in a
in a rice cooker. Follow the manufac-
thin layer over the entire nori, stop-
turer's instructions. Or make pack-
ping about 1/4 inch from the top
aged "sushi" rice, following these
edge. The top edge is used to seal the
cooking directions.
maki.
2 cups short grain rice or "sushi"
Make line of raw or smoked fish,
rice
egg omelet and/or vegetables and avo-
3 cups water
cado (like cucumber or carrot with
1/4 cup rice vinegar
avocado) down the center of the rice.
1 T. Mirin (sweet rice wine),
Use the mat to help roll the nori
optional
(from the long, rice-filled edge) into a
2 T. sugar
large "cigar" shape (don't roll the mat
1 t. salt, or more to taste
into your sushi).
Wash the rice with cold water 8-10
Gently squeeze the bamboo roll
times until the water runs clear. Drain while pressing gently down on top
well for 15 minutes.
with your fingers. Unroll the mat to
Transfer the rice into a heavy medi-
reveal the sushi.
um-sized saucepan with a tight-fitting
Cut into six equal pieces.
lid. Add water and bring the liquid to
After making this one, repeat with
a boil over high heat, uncovered.
the remaining nori, rice and fillings.
Cover and cook until the water is
Serve maki with pickled ginger and
absorbed and the rice is just tender,
wasabi on the side and a small bowl
about 15 minutes. (Or follow manu-
of say sauce.
facturer's directions using a rice cook-
Should make 4-6 maki rolls,
er.)
depending on the amount of rice
Meanwhile, combine the rice vine-
used.
gar, Mirin (if using), sugar and salt in
a small saucepan over medium-high
TEMAKI SUSHI
heat. Bring to a boil and cook until
Non (seaweed sheets), comes in dif-
the sugar is dissolved, about 1
ferent sizes.
minute. Keep warm until ready to
1/2 cup, approximately, cooked sushi
use.
rice
Remove the rice from the heat and
Sushi preparation: If very wide, cut
transfer to a large bowl. Stir it with
the
nori in half, lengthwise, to be
chopsticks or a fork to loosen.
about
3 1/2-inches wide by about 6-
Sprinkle the warm - vinegar mixture
inches
long. Place this 1/2 sheet of
over the rice. Using a rice "paddle" or
nori
flat,
shiny side down, on the
rubber spatula, mix or "cut in" the
center
of
your non-dominant hand.
liquid. Most rice chefs recommend
Place
about
1/3 cup of rice on the
taking a dishtowel in one hand and
center
of
the
nori
on your hand. Press
"fanning" the rice, to produce "shiny"
your fillings of choice into the rice.
rice.
With your other hand, wrap the nori
To make the sushi in the following
recipes, use warm (not cold) rice, wet- around the filling to form a cone (like
an ice cream cone), starting from the
ting your fingers first to avoid having
lower bottom corner to the top. This
the rice stick.
takes a little practice.
Makes enough rice for about 4-6

(sushi rolls).
• Maguro (tuna), the most popular for
making sushi
• Hamachi (yellowtail), also called
amberjack, it's related to tuna
• Sake (salmon)
• Hirame (halibut), light-colored,
meaty, semi-transparent with a delicate
flavor
• Tai (white fish), includes red snapper
and sea bass
• Saba (mackerel), a rich, dark-fleshed
fish, related to tuna
• Smoked Salmon
• Sable
• Salmon roe

sushi rolls.

FOOD

on page 100

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