Sunday, April 6, 2014
"Sushi" refers to the rice you use to serve the fish, just as "sashimi" is the fish without rice. The vinegar, salt, and sugar used to season the rice acts as a short-term preservative for the raw fish. "Nigiri sushi" on a menu means fish with just a specific amount of rice and probably wasabi, as opposed to "tekka" or a hand roll, which include seaweed. The dish called "Onigiri" is a plainly cooked, unseasoned rice with some kind of garnish. I tend to use sushi rice for onigiri, which is completely not authentic, but I like the taste.
You'll notice that the dressing ingredients are almost identical to those of sunomono. Same basic flavor profile, but it's more subtle in the rice.
*1 C medium- or short-grain white rice, such as Calrose
2 Tb rice wine vinegar
1 Tb sugar
1/2 tsp salt
1. Soak rice briefly in cold water to rinse off the dust that always accumulates on rice. The water doesn't have to run clear, but you should drain it off and refill the pot two or three times.
2. In a small saucepan, cover rice with 1 C cold water. Slowly bring to a boil. Cover, reduce heat to its lowest, and cook until water is absorbed, about 15 minutes. Remove from heat and allow to sit 10 more minutes. If rice appears too dry, add 1/4 C water. Stir only briefly to disperse it.
4. Once cooled to room temperature, rice is ready to be used in sushi or other dishes.
Difficulty rating :)