Preparing The Sushi (temakizushi)

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I use a rice cooker.  I suppose you could cook it on the stove top, but you will have to experiment as to the best way how.  In the rice cooker, add the 5 "cups" of dry rice to the pot.  Use the special measuring "cup" that comes with the cooker.  It is not exactly the same as a regular measuring cup.  Instead of adding water to the 5 "cup" mark, add to the 6 "cup" mark.  This will make the rice more moist when it is done cooking.  I personally dislike dry sushi rice.  Start the rice cooking first, as it takes 20-30 minutes.  When it is done cooking, unplug the rice cooker so that it doesn't dry out the rice.

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Pour the 150 ml of soy sauce into a 4-cup measuring pitcher.  Add 450 ml of water to make 600 ml total.  Crush the roasted white sesame seeds with a mortar and pestle.  Add the crushed seeds to the mix.  Add the whole black sesame seeds to the mix.  Finely chop the green onions and add to the mix.  Let stand for at least 15 minutes to allow the seeds to become water logged.

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Cut the tofu into roughly 1/4" sticks that are about 2" in length.  Fry it with olive oil until it is a light golden.  Place it on a paper towel or two and cover it so that it doesn't get cold.

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Peel and cut the cumbers into roughly 1/4" sticks that are about 2" in length.  Place in a bowl.

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Cut the avocados in half, remove the seed and peel the halves.  Slice length-wise into wedges that are approx 1/4" thick.  Place into a bowl.

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Cut up the bell pepper into 1/8" slices that are 2-3" in length.  Place into a bowl.

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Quarter the baby carrots by cutting them lengthwise.  Place into a bowl.

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Open and drain the can of asparagus.  I usually use Green Giant brand.  You could also try cooking up some fresh asparagus, but I find the canned stuff to be much more tender.  Cut the spears in half and place into a bowl.

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Sushi seaweed comes in full and half sheets.  The most common is 10 full sheets to a package.  I have also seen 20 half sheets, 30 full sheets and 50 full sheets per package.  The average price I pay comes out to $2 per 10 full sheets.  Using a kitchen (meaning clean) scissors cut the full sheets into quarters (half and half again) and the half sheets in half, giving you 100 quarter sheets.  You can cut about 5 sheets at a time.  Too many and you tear up the edges.

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