Sushi

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Sushi Ingredients

2 c SHORT GRAIN RICE	3 tb SUGAR
2 oz FRESH GINGER ROOT	5 tb RICE VINEGAR
4 tb RICE VINEGAR	1 1/2 ts SALT
1/4 ts SALT	KIKOMAN SOYA SAUCE
1 tb POWDERED WASABI	1 sm ENGLISH CUCUMBER
1 LEMON OR LIME	RAW TUNA
1 3" PIECE OF KONBU (KELP)	10 SHEETS OF NORI
2 c WATER	OTHER FILLINGS

Instructions for Sushi

Rinse rice until water runs almost clear; drain in colander 1 hour. Meanwhile peel and slice ginger into paper thin slices. Soak in boiling water a fer seconds; drain. Combine first sugar, vinegar and salt; add ginger and let stand 30 minutes. Blend wasabi powder with 1 ts of water in a small bowl; turn upside down to enhance flavor. Wedge lemon or lime and set aside. Wipe and cut konbu into 4 pieces combine with rice and water and add 2 TBS. sake. Bring to boil; removing konbu just as water boils. Stir well and cover, lower heat and cook for 15 min. Remove from heat and allow to stand covered for 10 min. Combine 2ND sugar, vinegar and salt. Turn rice out onto non metal pan and pour sugar vinegar mix over. Mixing and tossing to coat. Cover with damp towel till ready to use. See further topping suggestions. Posted to MC-Recipe Digest V1 #838 by valerie@nbnet.nb.ca (valerie) on Oct 12, 1997

Main Ingredient: Cuisine: Japanese

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