How To Make Sushi with Iron Chef Morimoto

Summary

This instructional video script offers a step-by-step guide on making sushi rice from scratch. It details the process of rinsing, cooking, and seasoning the rice, emphasizing the importance of water clarity after rinsing. The presenter also shares a simple recipe for seasoned vinegar, crucial for sushi rice, and demonstrates how to mix it with the rice without overdoing it. Additionally, the script covers sushi-making techniques, including handling seaweed, shaping rice, and rolling various types of sushi like temaki, hosomaki, and uramaki. The presenter encourages viewers to practice and enjoy the process of making sushi with family and friends.

Takeaways

• 🍚 Start with short-grain rice for sushi and rinse it thoroughly until the water runs clear to remove starches and dust.
• 💦 Use a rice cooker for convenience, or follow a 1:1 rice to water ratio for cooking on the stovetop.
• 🕒 Cook the rice on high heat until boiling, then reduce to low heat and let it simmer for 15 minutes before turning off the heat and letting it rest for 10 minutes.
• 🍶 Prepare seasoned vinegar by combining rice vinegar, sugar, and salt, adjusting to taste for sweetness, saltiness, and sourness.
• 🌊 Optionally, add a piece of kombu to the vinegar mixture to help dissolve the sugar and salt and infuse the vinegar with flavor.
• 🔗 Use the seasoned vinegar to season the cooked rice, mixing it in carefully to avoid over-mixing and to maintain the rice's texture.
• 🌊 The vinegar not only seasons the rice but also acts as a preservative by creating a coating that seals each grain of rice.
• 🍙 When forming sushi, use the correct technique to shape the rice without crushing it and ensure even distribution of ingredients.
• 🍣 Choose from a variety of fillings such as cucumber, avocado, tuna, fishcake, asparagus, or anything else you prefer.
• 👐 Use both hands to roll the sushi, applying even pressure with a bamboo mat to create a tight and well-shaped roll.
• 🎉 Practice makes perfect with sushi making; don't worry about making mistakes, and enjoy the process of creating sushi with family and friends.

Q & A

What type of rice is recommended for making sushi rice?

Short-grain rice is recommended for making sushi rice.

How is the rice rinsed in the preparation process?

The rice is rinsed by washing it until the water runs clear, which helps remove starches and dust.

What is the significance of the first touch when rinsing the rice?

The first touch is significant because it sets the initial contact with the rice, and it should be done quickly to avoid over-washing.

How much water and rice is used in the cooking process described in the script?

The script describes using three cups of rice with three cups of water for cooking.

What is the method for cooking the rice without a rice cooker?

For cooking rice without a rice cooker, bring the rice and water to a boil, then reduce the heat and let it simmer for 15 minutes, followed by turning off the heat and letting it sit for 10 minutes.

What are the basic ingredients for making seasoned vinegar?

The basic ingredients for making seasoned vinegar are rice vinegar, sugar, and salt.

Why is kombu used in the preparation of seasoned vinegar?

Kombu is used to help melt the sugar and salt, and it also adds flavor to the seasoned vinegar.

What is the ratio of seasoned vinegar to rice when making sushi rice?

The ratio is 10 percent seasoned vinegar to rice.

How should the sushi rice be mixed with the seasoned vinegar?

The sushi rice should be mixed with the seasoned vinegar gently and evenly, without over-mixing, to ensure each grain of rice is coated.

What is the purpose of the shiny side of the seaweed in sushi making?

The shiny side of the seaweed is typically the side that faces outward in sushi rolls, but it doesn't matter which side is on the outside.

What are some of the fillings that can be used in sushi rolls?

Filling options for sushi rolls include cucumber, avocado, tuna, fishcake, asparagus, and anything else one might find.

What are some of the sauces or condiments mentioned in the script for sushi?

The script mentions spicy mayo and scallion as sauces or condiments that can be used with sushi.