Sushi Rolls
Yields 10 rolls or 20 half rolls
INGREDIENTS
3 lb 8oz sushi rice
as needed cold water
1 ea piece of kombu, 6 inch square
6 fl oz rice vinegar, unseasoned
2 1/2 oz sugar
1 1/4 oz sea salt
Directions
Rinse the rice gently in a strainer under cold water until the water runs semiclear.
Transfer the rice to a bowl, cover with cool water, and soak 30 minutes. Drain well.
As the rice is soaking, slash kombu with a knife in a few places..
(Only to remove any sand, being careful not to remove any flavorful white powder.)
Combine the vinegar, sugar, salt, and kombu in a small saucepan.
Warm over low heat, stirring to dissolve the sugar and salt.
Do not let the mixture boil. Cool to room temperature and set aside.
Drain rice and combine with 2 qt water in a rice steamer.
Steam until the rice cooker beeps.
Allow the rice to rest at room temperature for 10 minutes.
Transfer the rice to a wide plastic lexhan to allow the rice to spread in a thin layer.
Drizzle with the vinegar mixture cascading over the rice paddle to disperse evenly.
Fold the rice with gentle strokes with the rice paddle. Don't crush the rice; it will get mushy.
Continue until the mixture has cooled slightly but still warm & takes on a shiny appearance.
Cover the rice with a wet towel & keep covered, as much as possible.
This will retain some heat will to keep rice moist during the sushi making process.
Sushi ingredient options
Protein and veggies: tempura shrimp, tuna, surimi (snowcrab), spicy tuna, cucumber, avocado, mango
Crunchies: sesame seeds, furikake, togarashi, panko crispies
