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.

Outlines

00:00

🍣 How to Prepare Sushi Rice

The paragraph demonstrates the process of making sushi rice from scratch. It begins with rinsing the rice to remove excess starch and dust, followed by cooking it with a 1:1 ratio of rice to water. The presenter uses a glass lid to monitor the cooking process, suggesting a high heat for boiling followed by low heat for 15 minutes, then turning off the heat and letting it sit for 10 minutes. The seasoning process involves a mixture of rice vinegar, sugar, and salt, which can be adjusted to taste. A kombu, a type of kelp, is recommended to help dissolve the sugar and salt. The seasoned vinegar is then mixed with the rice at a ratio of 10% vinegar to rice, ensuring each grain is coated. The presenter emphasizes the importance of sushi rice and vinegar in making sushi and shares a personal touch by expressing love for the dish.

05:01

🍙 The Art of Sushi Rolling

This paragraph focuses on the techniques for rolling sushi. It describes the preparation of sushi rolls using a bamboo mat and the proper way to shape and press the rolls. The presenter discusses the use of various fillings such as wasabi, cucumber, and salmon, and how to incorporate them into the rolls. The paragraph also covers different types of sushi rolls, including temaki, hosomaki, and uramaki. The presenter encourages practice and emphasizes the importance of making sushi a fun and social activity, sharing personal experience of starting to make sushi at the age of 18. The paragraph concludes with a call to action for viewers to try making sushi at home and enjoy the process with family and friends.

Keywords

💡Sushi Rice

Sushi rice is a short-grain rice that is specifically prepared for sushi making. It is typically seasoned with a mixture of rice vinegar, sugar, and salt, which gives it a slightly sweet and tangy flavor. In the video, the presenter demonstrates how to rinse the rice to remove excess starch and dust, which is crucial for achieving the right texture. The process of cooking and seasoning the rice is central to the sushi-making theme of the video.

💡Rinsing

Rinsing is the process of washing the rice under running water to remove any excess starch and dust. This step is essential for sushi rice preparation as it ensures the rice grains do not stick together after cooking. The video script mentions rinsing the rice until the water runs clear, indicating that all the excess starch has been removed.

💡Rice Cooker

A rice cooker is an appliance designed to cook rice with the touch of a button. It automatically controls the cooking temperature and time, making it convenient for preparing rice. The script mentions using a rice cooker to cook the sushi rice, emphasizing its ease of use for those who have one at home.

💡Seasoned Vinegar

Seasoned vinegar is a mixture of rice vinegar, sugar, and salt that is used to flavor sushi rice. It is a fundamental component in sushi making, as it imparts the characteristic taste to the rice. The video script describes how to make seasoned vinegar by combining these ingredients and using a piece of kombu (seaweed) to help dissolve the sugar and salt.

💡Kombu

Kombu is a type of seaweed used in Japanese cuisine, known for its umami flavor and ability to enhance the flavor of other ingredients. In the context of the video, kombu is used in the preparation of seasoned vinegar for sushi rice, where it helps to dissolve the sugar and salt, contributing to the overall flavor profile of the dish.

💡Sesame Seed

Sesame seeds are often used as a garnish in sushi, adding a nutty flavor and a slight crunch to the dish. The script mentions sprinkling sesame seeds on top of the sushi roll, which not only enhances the taste but also provides a visual appeal.

💡Spicy Mayo

Spicy mayo, or spicy mayonnaise, is a condiment that adds a kick to sushi rolls. It is typically made by mixing mayonnaise with hot sauce or other spicy ingredients. In the video, spicy mayo is mentioned as one of the ingredients that can be used to flavor sushi rolls, showcasing the versatility of sushi toppings.

💡Rolling Technique

Rolling technique refers to the method used to shape sushi rolls. The video script provides detailed instructions on how to roll sushi, emphasizing the importance of using the bamboo mat to squeeze and press the roll into shape. This technique is crucial for achieving a well-formed and tightly packed sushi roll.

💡Squash

In the context of the video, squash refers to a vegetable that can be used as a filling in sushi rolls. The script mentions chopping squash and using it as one of the ingredients in a sushi roll, highlighting the variety of ingredients that can be incorporated into sushi.

💡Temaki, Hosomaki, Uramaki

These terms refer to different types of sushi rolls. Temaki is a cone-shaped hand roll, hosomaki is a thin roll with a single layer of rice around the filling, and uramaki is a thick roll with the rice on the outside. The video script mentions these types of rolls, illustrating the diversity of sushi roll styles.

💡Presentation

Presentation in the context of the video refers to the visual arrangement and appearance of the sushi. The script emphasizes the importance of making sushi look appealing, which is part of the overall dining experience. The presenter provides tips on how to cut the sushi evenly and arrange the ingredients attractively.

Highlights

Introduction to preparing sushi rice from scratch

Choosing the right short-grain rice for sushi

Rinsing the rice to remove starches and dust

The importance of the first touch when rinsing rice

Cooking rice in a rice cooker or on the stovetop

Measuring rice and water ratio for perfect sushi rice

Using a glass lid to monitor rice cooking

Cooking technique for sushi rice on the stove

Making seasoned vinegar for sushi rice

Adjusting the sweetness, saltiness, and sourness of the vinegar

Using kombu to enhance the flavor of the seasoned vinegar

The role of sushi rice and vinegar in sushi making

Mixing seasoned vinegar with sushi rice

Proper technique for mixing rice without overdoing it

Cooling the sushi rice to room temperature

Understanding the two sides of sushi seaweed

Forming sushi rice into the correct shape

Technique for placing rice on the sushi mat

Rolling sushi without using too much rice

Cutting sushi into even pieces

Adding various fillings to sushi rolls

Using spicy mayo and scallions for sushi flavor

Rolling sushi with salmon and other ingredients

Using a bamboo mat for rolling sushi

Creating different types of sushi rolls

Encouragement for beginners in sushi making

The presenter's personal journey in sushi making since age 18

Invitation to try making sushi and enjoy the process

Transcripts

-I take mask off.

Aaah!

Join the best!

♪♪

OK, I'm going to show you how to prepare sushi rice

from scratch.

I'll rinse it, cook it, and then season it.

OK, this is rice.

So maybe you're gonna choose a short-grain rice. See?

Still some starches and some dust.

You're gonna rinse it, wash it, OK?

[ Speaking indistinctly ]

Most important is the first touch, real quick.

Wash a little bit.

Water get white.

And then rinse quicker.

Wash it. Rinse again.

Like this, you know.

All the body, okay? In the body.

You can wash the water until clear.

Water is clear. So that's finished.

Asian -- have your rice cooker.

Put the water and push the button

Beep, beep, beep, beep. Easy.

But most of you at home, you don't have it.

OK, this is three cups rice.

And then three cups water. OK.

♪♪

Two.

And three.

And then make evenly here.

I'm using the glass lid because you can see,

you know, when you're bubbly.

Between high heat, medium, and [ Speaking indistinctly ]

I don't know -- what's the English called?

So once you get the boiling,

get the low heat, and then 15 minutes.

After 15 minutes, shut down all the heat.

Keep it like that, and then for ten minutes.

So let's do this. [ Humming ]

Everybody, closing up.

Thank you very much. Yeah!

Aaah.

Oh, my God.

OK, we're going to make some seasoned vinegar,

rice vinegar, add it to sugar,

and then salt.

This is very basic, very basic.

So you need more sweet, you need more saltier and more sour.

You can -- You can adjust.

And then, if you have, one piece of a, you know, kombu.

Don't burn it.

Just mix together everything --

melts sugar and salt.

You can make like a bunch of them, in the fridge,

and then whenever you need it, bring it in.

Of course, sushi is a combination

The rice is one of the very important ingredients,

and the vinegar as well,

and the fish, you know, definitely.

And it's my love.

10 percent of the seasoning vinegar with the rice.

This is three cups rice, right?

So this is the point, three cups.

Then making some evenly...

and then mix it.

And mix the vinegar.

Seasoned vinegar is not just a seasoning.

So actually, vinegar getting the bacteria things.

Look at this.

Have the coating sealing rice individually.

And then that's finished.

Don't mix too much,

and then still hot, keeping it like this,

working to get cooling down by the room temperature.

So this is seaweed --

Sushi has two sides.

Shiny side and shiny side.

Mostly sushi roll here is rice on the outside.

It doesn't matter which side outside.

So let's make it a little bigger than lemon

and a little smaller than a tennis ball.

We're gonna make these little, like this,

and put it in the middle.

See?

Then, don't use your hands like this.

Don't push too much.

Move it in the top of the finger.

This one going to this corner.

That's easy. And then this one goes this here.

You can use -- Move, move, move, move, move, move, move.

Not this, this, this, this.

Move, move, move.

And you can use more. Yeah.

And using too much?

It's better, the straight in the corner by the 90 degrees.

So you go it's cutting the six way in pieces,

so make it evenly.

Sesame seed...then flip.

So whatever you want -- cucumber, avocado, tuna,

fishcake, asparagus, anything -- anything you find.

So this is a spicy mayo.

This is a scallion.

Salmon.

OK.

♪♪

And make sure they're even, side by side.

Then you can use both forefingers.

This side coming to the other side of your thumb on fish.

♪♪

Like this, just roll in

and then easily roll over like this.

And then using bamboo mat.

Squeeze and then press. OK.

Like this.

Then...both sides.

♪♪

I'll show you this roll how.

Little bit smaller than...

Wasabi here. Anything.

Cucumber here.

And then come in here and then...

See?

Then I show you the mo-- It's like a...

The same thing here, put then this,

and a little bit higher in the middle.

OK.

♪♪

This is a squash...the squash.

Chop all the vegetable here.

♪♪

And then easy.

These all coming here.

Roll up. Empty. OK.

♪♪

♪♪

Temaki, hosomaki, uramaki.

No one has it good in the beginning.

First one this, second one this.

I'm doing this since -- when I was 18 years old.

You don't have to worry anything.

Try first, you know,

and then make fun to the family, the friends,

and then, you know, cook together.

You know, it's -- make fun.

♪♪

♪♪

Thank you very much.

So how is my presentation how to make sushi for your home?

[ Speaking indistinctly ]

Bye-bye!

♪♪

-No one has it good in the beginning.

First one this, second one this.

I'm doing this since -- when I was 18 years old.

You don't have to worry anything.

Try first, you know,

and then make fun to the family, the friends,

and then, you know, cook together.

You know, it's -- make fun.