02-23-2005, 03:27 AM
[ul] [li]Add vinegar mixture to the rice when the rice is still hot. [li]Cool the rice quickly using a fan so that it will look shiny. [li]Use a spatula to mix the rice, using a cut and fold motion so that you don't smash the rice grains. [/li][/ul]
Prepare the toppings (called neta in sushi terms). Take fresh raw fish and slice them into rectangular pieces (1 1/2 inch by 2 inch size). If you are using squid (ika), shrimp (ebi), or octopus (tako) for your topping, you might want to put the pieces into boiling water for a few seconds.
Now, wet your palms and fingers with the sushi vinegar mixtureused to make sushi rice above. Take about two tablespoons of sushi rice in your hand and shape it into an oval mound. Take a slice ingredient and put a dab of [#236eb5]wasabi[/#236eb5] on top. Then, place the oval shaped sushi rice on top and press with your fingers. The wasabi should be placed between the rice and the topping. Turn the sushi over so that sushi rice is at the bottom.
Prepare the toppings (called neta in sushi terms). Take fresh raw fish and slice them into rectangular pieces (1 1/2 inch by 2 inch size). If you are using squid (ika), shrimp (ebi), or octopus (tako) for your topping, you might want to put the pieces into boiling water for a few seconds.
Now, wet your palms and fingers with the sushi vinegar mixtureused to make sushi rice above. Take about two tablespoons of sushi rice in your hand and shape it into an oval mound. Take a slice ingredient and put a dab of [#236eb5]wasabi[/#236eb5] on top. Then, place the oval shaped sushi rice on top and press with your fingers. The wasabi should be placed between the rice and the topping. Turn the sushi over so that sushi rice is at the bottom.