The heart of sushi is the rice, and the the proper and thorough cleaning of the rice is key to successful sushi rice. the pic below is my sushi rice after 15 cleanings and rinses.
This is the sushi rice right from the cooker. It is at this point very sticky and hot. prior to infusing it with the rice vinegar mixture it needs to be cooled down by fanning.
After the sushi rice is down to room temperature the vinegar can be added. Every grain of rice needs to be coated with the vinegar mixture so a thorough combining needs to be accomplished.
The hangiri in mho is essential in making the best possible sushi rice. I have never not used one in its preparation.
I opted for a simple maki roll compliment with yellow fin tuna, omlet, celery, carrot, green onion, shitaki mushroom and wasabi (horse radish type) and shrip and yellow fin nigiri sushi. I left the nigiri incomplete in the first and completed them for the next pic.
I will be making more sushi tomorrow. Considering California spicy tuna roll with Brown moruga powder and flying fish roe, nigiri sushi using yellow fin, hamachi, salmon and shrimp. I was not able to get any unagi to make my dragon roll. that will have to wait til another time. I have an avocodo that is not quite ripe yet. If I can work with it I will attempt a makeshift caterpillar.
All that was missing was some warm saki.
. Beautiful blade CAPCOM!!!!!!!!!!! Who makes that?
