Martin Yan - SUSHI ROLLING

SUSHI ROLLING

Sushi making is a near-sacred art in Japan, and sushi chefs train for years to master this art, but don't let that stop you from trying it at home! In addition to fresh fish, you'll need medium-grain rice, Japanese rice vinegar, mirin, wasabi, and a wooden paddle. For maki rolls, you'll also need square sheets of seaweed, or nori, and a sushi-rolling mat.

Sushi rice should be cooked so that it is a bit firmer than ordinary rice. A ratio of 1-part rice and 1-part water should suffice. Make the vinegar mixture, (a combination of rice vinegar, sugar, salt, and a little mirin to make the rice extra-shiny). Use a non-aluminum pot to heat the vinegar (aluminum will react with the acid in the vinegar and result in a metallic taste).

The trick to making great sushi rice is tossing and cooling it with the vinegar. Before you transfer the cooked rice to a plastic or wooden tub, rinse the tub with water to keep the rice from sticking. Pour the vinegar over the rice, tossing gently and trying not to mash the rice or cut it up too much. At the same time, fan the rice to cool it and give it a nice sheen. Sushi rice will keep for a few hours, covered with a damp cloth. Storing sushi rice in the refrigerator will turn the rice hard and dry.

The number one rule about sushi making -follow your imagination! Add your own ingredients to make a personal specialty!