Skip to main content

Sushi Meshi (Rice for Sushi) #AroundtheWorldWithRice

One of the things the kids wanted to learn to make: sushi. So, I was grateful to one of my best friends and her mom for volunteering to come teach them. This was the recipe Jenn shared with the kids today.

Sushi Meshi (Rice for Sushi)

Ingredients serves 8
  • 4 C short grain rice (sushi rice)
  • 4 C water
  • 6” dashi konbu
  • Also needed: paper fans, wooden spoons, and a non-aluminum pan

Awase Zu (vinegar mixture for sushi meshi)
  • 1/3 C Japanese vinegar (or white vinegar)
  • 5 T sugar
  • 1 T salt


Procedure
Awase Zu
Heat ingredients until salt and sugar are dissolved. Cool and fold into hot rice being careful not to mash the rice grains. Fan and cool immediately. Rice is now ready to make sush (makizushi, chirashi, nigari, or inari Zushi)

Wash rice and soak in water 2 hours or longer.

Put water and konbu (wiped with a damp cloth) in a saucepan and bring to a boil. After 3 minutes remove konbu and add drained rice. Mix well, cover, and bring to a boil. Turn heat very low and steam 20 minutes. Let stand 10 minutes after turning off heat.

Put rice in a large pan (not aluminum- an enameled broiler pan works well) and fold in the Awase Zu. Fan until the rice is coated and glossy.


Sushi Ingredients
Culturally we use odd numbers for the number of sushi ingredients because of the good associations (superstition) associated with odd numbers. In contrast, even numbers do not have good associations. “Two” means “to divide” (or “to part, separate”), “four” is associated with death, and “six” as in the phrase “rokudenashi”, means “good-for-nothing.” At wedding ceremonies, people give gifts of 10, 000 yen, 30, 000 yen, and fifty thousand yen. No-one gives a gift of 20, 000 or 40, 000 yen. Similarly, at funerals the condolence payments are all in odd numbers. This may reflect the influence of Yin-Yang thought from China, in which odd numbers are “Yang”. Hospital sickrooms and parking lots avoid the number “four” (which is homophonous with “death”).

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas