Читать книгу Vegetarian Sushi Secrets - Marisa Baggett - Страница 11
ОглавлениеMAKING PERFECT SUSHI RICE
Sushi rice is the foundation of all great sushi. In fact, a dish can only be considered sushi if it includes sushi rice. Though the unique fillings, toppings, and condiments can enhance the flavor of sushi, it is truly the rice that determines the quality and deliciousness of each sushi dish created.
The careful six-step process of preparing traditional sushi rice using short-grain white rice should yield sufficiently seasoned, toothsome grains that are glossy. Each grain should easily separate from the others while simultaneously remaining sticky. Properly prepared traditional sushi rice should will spread quickly and stick to itself easily. After a bite is taken, the individual grains should disperse evenly across the tongue, giving way for the other ingredients to be experienced.
Heartier grains can be used for making sushi, too. The end result yields a robust flavor and a pleasing texture. Because whole grains lack the stickiness of short-grain white rice, it simply will not do to apply the method used for traditional sushi rice to other grains. The dressing is adjusted to include honey for both flavor and adhesion, while preparation methods also are altered to accommodate the unique properties of each type of grain.
Sushi Rice Dressing
Nothing about this super-potent dressing should tempt you to eat it on its own. Yet, when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use what’s left over as a base for marinated vegetable salads—or save it for your next sushi adventure.
Prep Time: 5 minutes
Makes about 1 cup (250 ml)
¾ cup (185 ml) rice vinegar
⅓ cup (70 g) unrefined sugar, finely ground
3 teaspoons sea salt
Mix together the rice vinegar, unrefined sugar, and sea salt in a small non-metal bowl. Whisk vigorously for about 2 minutes, or until the sugar and sea salt are mostly dissolved. Set aside until ready to use. If making a double batch, store the remainder tightly covered in the refrigerator for up to six weeks. Allow dressing to reach room temperature before use.
How to Make Traditional Sushi Rice
Don’t be put off by the 1½ hours total time needed to complete this version of sushi rice. Most of it is hands-off time. For your patience, you will be rewarded with perfectly flavored rice that spreads easily.
Prep Time: 50 minutes
Cook Time: 40 minutes
Makes about 6 cups (1 kg)
2½ cups (500 g) short-grain white rice
2½ cups (625 ml) water, minus 3 tablespoons
¾ cup (185 ml) Sushi Rice Dressing (page 20)
Place the rice in a medium bowl and cover with cool water. Gently swish the rice in a circular motion with your hand, taking care not to break the grains apart, then pour the water off. Repeat three times.
Place the rice in a fine-mesh strainer and rinse it with cool water. The runoff water should begin to look clear. Allow the rice to drain in the strainer for 10 minutes.
Place the rice and measured water in a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the rice is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
While the rice cooks, soak a wooden spoon or rice paddle in a shallow bowl of water. This will prevent the cooked rice from sticking to the paddle while tossing with the Sushi Rice Dressing.
Dump the steamed rice onto a large, flat cutting board. With the soaked wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) of the Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) portions to the rice, tossing well after each addition. Spread the rice into a thin layer and allow to cool for 10 minutes. Gently flip the rice over with the soaked wooden spoon or paddle and let it cool for another 5 minutes.
Place the rice in a large non-metal bowl or container and cover with a damp lint-free dishcloth until ready for use. Use the rice within 4 hours.
Swirl rice with water to wash.
Rinse in a fine-mesh strainer.
Toss hot rice with dressing.
Cover until ready to use.
Quinoa Sushi “Rice”
Red, white, or black quinoa can be used for this recipe. For a pretty presentation, use a combination of all three. This rice is best used for sushi rolls that feature the seaweed on the outside.
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes about 6½ cups (1⅓ kg)
2½ cups (500 g) quinoa
2½ cups (625 ml) water, minus 3 tablespoons
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Place the quinoa in a fine-mesh strainer and rinse it with cool water. Transfer the washed quinoa and measured water to a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the quinoa is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
While the quinoa cooks, prepare the dressing. Combine the rice vinegar, honey or sorghum, sugar and salt in a small non-metal bowl. Whisk vigorously until the sugar and salt are mostly dissolved, about 2 minutes. Set the mixture aside.
Spoon the steamed quinoa onto a large, flat cutting board. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Toss gently. Add the remaining ⅓ cup (80 ml) of the dressing and toss well.
Spread the quinoa into a thin layer and allow to cool for 10 minutes. Gently turn over and let cool for 5 minutes more.
Place the quinoa in a large non-metal bowl or container and cover with a damp lint-free dishcloth until ready to use. Use within 4 hours.
Quinoa Sushi “Rice”
Multi-Grain Sushi Rice
Using a variety of grains creates a dense, pleasantly textured medium for sushi. The addition of grits, a Southern breakfast staple, helps to hold all the grains in place. This rice is best used in sushi rolls that feature the seaweed on the outside.
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes about 3 cups (½ kg)
½ cup (100 g) long-grain brown rice
¼ cup (50 g) black, red or white quinoa
¼ cup (50 g) pearled barley
2 tablespoons grits
2 cups (500 ml) water
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Toss the brown rice, quinoa, barley and grits into the well of your rice cooker and mix well. Cover with the 2 cups of water. Start the rice cooker and cook for exactly 40 minutes.
Meanwhile, make the dressing. Stir together the rice vinegar, honey or sorghum, sugar, and salt in a small non-metal bowl. Whisk vigorously until most of the sugar and salt have dissolved, about 2 minutes. Set the mixture aside.
When the grains have finished cooking, transfer them to a large glass bowl or casserole dish. Using a plastic or wooden spoon, toss the dressing and grains together. Allow to cool for 10 minutes before using.
Multi-Grain Sushi Rice
Brown Sushi Rice
The rice may seem overly sticky when it is tossed in the dressing. This is okay. Once it cools to room temperature, the stickiness will be greatly reduced.
Prep Time: 30 minutes
Cook Time: 50 minutes
Makes about 6½ cups (1⅓ kg)
2½ cups (500 g) long grain brown rice
4 cups (1 liter) water
⅔ cup (160 ml) rice vinegar
⅓ cup (80 ml) raw honey or sorghum syrup
1 tablespoon unrefined sugar
2½ teaspoons coarse sea salt
Place the rice in a medium bowl and cover with cool water. Allow to soak for 15 minutes. (Some rice hulls may float to the top. I like to keep them, as the darker flecks give the finished rice character.) Drain the rice in a fine-mesh strainer.
Cook the rice and measured water in a rice cooker for exactly 50 minutes. Do not lift the lid or stop the cooking process before the 50 minutes are up, even if the rice cooker indicates it is done.
Meanwhile, prepare the dressing. Combine the rice vinegar, honey or sorghum, sugar and salt in a small non-metal bowl. Whisk vigorously until most of the sugar and salt have dissolved, about 2 minutes. Set the mixture aside.
Spoon the steamed rice onto a flat cutting board, spreading in a thin layer. It should seem a bit moist and starchy. Drizzle ⅓ cup (80 ml) of the dressing over the rice. Toss gently, then add the remaining ⅓ cup (80 ml) of the dressing and toss well.
Allow to cool uncovered for 10 minutes. Flip the rice over and let cool for 5 minutes. Place in a large non-metal bowl and cover with a damp, lint-free dishcloth until ready to use. Use within 4 hours.
