Sushi Secrets. Marisa Baggett
portions of fish that are cut into fillets. (The exceptions are arctic char and salmon.) First cut the fillet in half down the center, following the natural line of the fish. Take one half and position it at an approximate 45° angle on your cutting board. Lay your knife blade vertically against the fish to be sure that the grain of the fish runs against the blade of the knife. If this is not the case, flip the fish fillet over. To cut, place the base of the knife blade near the bottom of the fish fillet and cut away a small piece. This should start an angle on the fillet. Continue making cuts across the fish about ¼ inch (6 mm) thick or more as desired. The slices will be diamond-like in shape.
For arctic char and salmon, position the fish fillets so that the grain of the fish runs perfectly perpendicular to the bottom of the cutting board. Use your knife to make straight cuts across the fish. The slices will be rectangular.
Position the fist at a 45 degree angle.
Make ¼ inch (6 mm) vertical cuts across.
Position the block of fish horizontally.
Begin with the heel of the knife.
Make ¼ inch (6 mm) cuts across the fish.
The Block Cut Method
Block cutting works best for portions of fish such as tuna and white tuna. Convenient blocks called saku can often be purchased. To cut your own saku, cut blocks from the loins that are approximately 3 inches (7.5 cm) wide and ¾ inch (2 cm) in thickness. Cut slices from saku by positioning the block horizontally on your cutting board. Use the “heel to toe” method to make straight cuts across the block that are about ¼ inch (6 mm) thick.
Making Perfect Sushi Rice
Sushi Rice is the foundation of all great sushi. In fact, a dish can only be considered sushi if it includes Sushi Rice. Though ingredients and the freshness play a very important part in the process, it is truly the rice that forms the foundation of the uniqueness, quality, and deliciousness of each sushi dish created.
The careful six-step preparation of Sushi Rice should yield sufficiently seasoned, toothsome grains that are glossy. Each grain should easily separate from the others yet remain simultaneously sticky. Properly prepared rice will spread quickly across nori and stick to itself easily. After a bite is taken, the individual grains should disperse evenly across the tongue giving way for the other ingredients to be experienced. Also, with flavorful rice, the amount of additional sauces for seasoning is lessened and sometimes eliminated altogether.
For best results, wash your hands thoroughly to remove any trace of lotions or hand creams, as the rice will pick up the scents. Remove bracelets, rings, and watches so that the rice or its residue doesn’t get stuck to them.
Buying the Right Kind of Rice
Sushi Rice Purchasing the proper rice for sushi is essential. Short or medium grain white Sushi Rice must be used. Do not attempt to use jasmine, white long grain, or quick cook varieties. Short grain Sushi Rice is generally labeled premium while the medium grain Sushi Rice is easily found on most grocer’s shelves. Beginning home sushi chefs may find that medium grain rice is easier to work with. When purchasing Sushi Rice, consider buying in bulk to maximize savings. Long Grain Brown Rice The use of brown rice for preparing sushi is becoming more popular. While many sources suggest the use of short grain brown rice, I find that using long grain brown rice produces better results. The starches in the long grain rice help keep the rice sticky. Purchase 1 pound (500 g) bags for convenient measuring.
Sushi Rice Dressing
Nothing about this super potent dressing should tempt you to eat it on its own. Yet when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use the leftovers as a base for marinated vegetable salads or reserve for your next sushi adventure.
PREP TIME: 5 MINUTES
MAKES ABOUT 1 CUP (250 ML)
¾ cup (185 ml) rice vinegar
⅓ cup (70 g) turbinado sugar (raw sugar), finely ground
3 teaspoons sea salt
Mix together rice vinegar, turbinado sugar, and sea salt in a small non-metal bowl. Whisk it vigorously for about 2 minutes or until most of the turbinado sugar and sea salt has dissolved. Set it aside until ready for use. If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.
Traditional Sushi Rice
Don’t be put off by the 1½ hours total time needed to complete this version of Sushi Rice. Most of it is hands-off time. For your patience, you will be rewarded with perfectly flavored rice that spreads easily.
PREP TIME: 50 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 1 hour 30 MINUTES
MAKES ABOUT 6 CUPS (1¼ Kg)
2½ cups (500 g) short grain rice
2½ cups (625 ml) water minus 3 tablespoons
¾ cup (185 ml) Sushi rice Dressing (page 22)
1 Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand taking care not to break the grains apart. Pour the water off and repeat 3 times.
2 Place the rice in a fine mesh strainer and rinse it with cool water. The run off water should begin to look clear. Allow the rice to drain in the strainer for 10 minutes.
3 Place the rice and measured water in a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the rice is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
4 While the rice cooks, place a wooden spoon or rice paddle in a shallow bowl of water to soak. This will prevent the cooked rice from sticking to the paddle while tossing with the Sushi Rice Dressing.
5 Dump the steamed rice onto a large, flat cutting board. With the soaked wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) of the Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and let it cool for 10 minutes. Gently flip the rice over with the soaked wooden spoon or paddle and let it cool for 5 minutes.
6 Place the rice in a large non-metal bowl or container and cover with a damp, lint-free dishcloth until ready for use. Use the rice within 4 hours.
Cover the rice with cool water.
Wash and drain the rice 4 times.
Place the rice in a fine mesh strainer.
Rinse the rice until the water runs clear.