The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge. At first I wasn’t going to do the challenge because I am allergic to fish and seafood, but how could I not do a challenge Audax was part of! Audax is always the first one to complete the Daring Cooks and Daring Bakers challenges and is always willing to answer any questions and give encouragement to everyone along the way. So since my daughter and son-in-law love sushi I invited them to come over and helped make sushi with teriyaki chicken. We used a variety of sauces – a spicy mayo, pesto and orange sauce.
The challenge consisted of parts:
Part 1: Making proper sushi rice
Part 2: Dragon sushi roll – an avocado covered inside-out rice roll with a tasty surprise filling
Part 3: Decorative sushi – a nori-coated rice roll which reveals a decorative pattern when cut
Part 4: Nigiri sushi – hand-shaped rice rolls with toppings
Sushi actually means vinegared rice, which is the essential ingredient in every sushi recipe. My sushi rice turned out perfect! It was so delicious I would have been happy just eating that! But everything else was fabulous as well and it was a really fun evening. I am posting the rice recipe so I’ll have it handy for next time I make it. Visit Audax Artifex if you’d like the other sushi recipes. Thanks Audax and Rose for a great challenge!
PART 1 : SUSHI RICE (makes about 7 cups of cooked sushi rice)Preparation time: 1¾ hours consisting of :- Rinsing and draining rice: 35 minutes Soaking rice: 30 minutes (includes 5 minutes making the vinegar dressing) Cooking and steaming time: 25 minutes Finishing the rice: 15 minutesINGREDIENTS:
- 2½ cups uncooked short grain rice
- 2½ cups water
- For superior results use equal volumes of rice and water
- 3 inch (75mm or 15 grams) square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavours
- 2½ teaspoons (12.5 mls) of sake (Japanese rice wine)
Sushi vinegar dressing
- 5 Tablespoons (75 mls) rice vinegar
- 5 Teaspoons (25 mls or 21 grams) sugar
- 1¼ Teaspoons (6.25 mls or 4.5 grams) salt
DIRECTIONS: Rinsing and draining the rice
- Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Don’t crush the rice in your hands or against the side of the bowl since dry rice is very brittle.
- Gently place rice into a strainer and drain well for 30 minutes.
Soaking the rice
- Gently place the rice into a heavy medium pot with a tight fitting lid (if you have a loose fitting lid use a piece of aluminium foil to make the seal tight).
- Add 2½ cups of water and the dashi konbu.
- Set the rice aside to soak for 30 minutes, during this time prepare the sushi rice dressing.
Preparing the Rice Vinegar Dressing
- Combine the rice vinegar, sugar and salt in a small bowl.
- Heat on low setting.
- Stir until the mixture goes clear and the sugar and salt have dissolved.
- Set aside at room temperature until the rice is cooked.
Cooking the rice
- After 30 minutes of soaking add sake (if using) to the rice.
- Bring rinsed and soaked rice to the boil.
- Reduce heat to the lowest setting and simmer, covered, until all the water is absorbed, 12-15 minutes. Do not remove the lid during this process. Turn off heat.
- Let stand with the lid on, 10-15 minutes. Do not peek inside the pot or remove the lid. During this time the rice is steaming which completes the cooking process.
Finishing the rice
- Turning out the rice
- Moisten lightly a flat thin wooden spatula or spoon and a large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.
- Remove the dashi konbu (kelp) from the cooked rice.
- Use the spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged.
- Dressing the rice with vinegar
- Slowly pour the cooled sushi vinegar over the spatula onto the hot rice.
- Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don’t stir or mash rice.
- After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.
- Fanning & Tossing the rice
- Continue turning over the rice, but now start fanning (using a piece of stiff cardboard) the rice vigorously as you do so. Don’t flip the rice into the air but continue to gently slice, lift and turn the rice occasionally, for 10 minutes. Cooling the rice using a fan gives good flavour, texture and a high-gloss sheen to the rice. The vinegar dressing will be absorbed by the hot rice. Using a small electric fan on the lowest speed setting is highly recommended.
- Stop fanning when there’s no more visible steam, and all the vinegar dressing has been adsorbed and the rice is shiny. Your sushi rice is ready to be used.
- Keeping the rice moist
- Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your sushi meal. Do not store sushi rice in the refrigerator leave on the counter covered at room temperature. Sushi rice is best used when it is at room temperature.