questions about making sushi
i need some help.
hubby and i are going over to our friends' place this weekend. hubby has made sushi (futo maki, kappa maki, inari pouches, tamago nigiri, crab nigiri) before and our friends' want us to teach them. we've decided to do a japanese-themed dinner and will also make wakame salad and miso soup. our plan is to make futo maki, kappa maki, tuna/salmon maki, and inari. we will be bringing our rice cooker with us ... along with paddle, 2 sushi mats, rice + seasonings, nori, etc. our friends are supplying the veggies/avocado and the fish.
a couple of questions:
1. we have a zojirushi rice cooker ... but it's small ... 2 cup capacity. we're thinking about bringing some already made/seasoned sushi rice with us so we can hit the ground running (so to speak) and then make another batch (or two or three) while we are there. so, can this be done? will the rice be weird? should we cool it completely and then transport it?
2. seeing as how we have a small rice cooker, how else can we make the sushi rice? (rice without a rice cooker is my nemesis!) i'm worried that we're going to be making three separate batches of sushi rice ... and that would take ALL afternoon!
3. our friends also want to try tuna and salmon ... either rolls/nigiri. they will buy sushi grade fish at their local fishmonger (they live in a diff city - one hour away). does anyone have a recipe for spicy tuna?? i have seen different ones ... sirachia, chili powder, chili oil, etc. my favourite spicy tuna rolls have tuna that's been minced ... not chunks of it. i'd like to do that if possible.
thanks so much for the help!!!
2. To cook Japanese/Japonica rice on the stove: Wash rice, add an equal amount of water; bring to a boil and then simmer at lowest temp for 20 minutes; and let sit for 10. Do not open lid at any time. After the 10 minutes, fluff the rice into your seasoning tray; season and fan the rice.
Here is a good link from Koda, rice growers, with a detailed recipe for stove top sushi rice.
I would caution you about salmon: while it is used in sushi restaurants, it's likely to have been flash frozen beforehand to kill parasites. Tuna is different and can be used for home sushi.
Spicy tuna rolls usually use some mayonnaise as a binder (I use the Japanese Kewpie brand) but any style would do...and some Ichimi Togorashi (Japanese chile powder), maybe some Worcesteshire sauce (I use Japanese) and at the end, a bit of sesame oil.
I did this with friends a few months back - too funny.
If I was you, I'd make two or three batches of rice the "day of" at home, and make one batch when you are at the friends house to show them start to finish (washing the rice, measuring, cooling seasoning.) Since it's a small rice maker, it shouldn't be a big deal at all. While you are prepping and creating your sushi, prep some ingredients for the batch of rice that will be done later. When the rice cooker is done, show them what to do with the rice, and while it's cooling, go back to your sushi making. When the new batch of rice is done and cooled, and the first batch of sushi is done, then let your friends create whatever it is on their own using the rice made in the cooker at their house while you guide them along (and have a drink while watching the show.) If you wanna be nicey nice, buy them a 25.00 rice cooker!
I have two spicy tuna styles that I like. Chile sesame oil, a dash of ponzu, and ichmi togarashi blended with cut tuna. I also like Chile sesame oil, ichmi togarashi, and mayo (real mayo, don't cheap out, or buy that sugar laden miracle whip glop)
For measurements, it's personal preference, of course, but for the non mayo version, I'd start with:
1/4 cup of tuna,
1/2 tsp of the ichmi togarashi,
1tsp of the chile sesame oil,
two splashes of the ponzu.
For the mayo version:
1/4 cup tuna
2 tbsp mayo
1/2 tsp ichmi togarashi
1 tsp chile sesame oil
Make the spicy tuna rolls last, you don't want the fish sitting around getting ceviched from the salt for too long.
We didn't bring a rice cooker to our friends place when we did this, but we DID make a basket full of sushi fixins to get them started. It was really inexpensive, but very cool because it had a bunch of stuff in it, and we showed them first hand how to use it all:
Chile sesame oil
reg sesame oil
toasted reg and black sesame seeds
A 16oz bag of Nishiki
A small btl of ichmi togarashi
A small kewpie mayo bottle
A small btl of seasoned rice vinegar
A bamboo mat
A small btl of low sodium soy
A small btl of Ponzu
Some pocky sticks
Some other stuff, I'm sure, but we sprinkled the basket with a few bags of Japanese gummy candies.
Lilaki - I'll respond to #01 and #02. I've used sushi rice that was previously made but NOT chilled. It was at room temp and performed fine. I don't have a rice cooker. I make my rice on the stove and stay in the kitchen. It turns out fine and then I put on the rice wine, etc.
I don't have a lot of culinary skill so I can't answer #03 - it would be something I'd google until I found a recipe that I'm comfortable with.
Good luck and enjoy the event, regardless! Don't fret if it doesn't come out perfect. I'm sure it'll come out tasty.
Let's see - I used the short grain, rinsed very, very well. The rice I got did not come with instructions, but what I did was follow the instructions the wrapper of the sushi roller I got in the same Asian market that I bought the rice.
Three cups of rice and three cups of fresh water (not the water you rinsed with). Let sit for 1/2 hour. Put on burner on high (I never use high, only medium high heat), once it comes to a boil, turn down to medium for 12 minutes, then turn to low. I turn it to very low for eight minutes. Remove from heat and let sit 10 minutes before opening the lid. Once it's on boil, I stir but do not take the lid off again.
The first time I did it, it was a little nerve racking - Is it burning?? Is it scorching?? But this works really well, for me.