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1
To cook the sushi rice wash rice well, drain and let stand for 30 minutes in colander.
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2
When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker.
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3
45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process.
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4
Add 1-ounce of sushi su seasoning and mix well into rice.
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5
Let stand to cool.
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6
Periodically turn your rice to cool evenly.
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7
Do this for about 20 to 30 minutes, then cover.
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8
Place a full sheet of nori (rough side up), on the bamboo rolling mat.
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9
Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer.
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10
Sprinkle sesame seeds on rice from left to right.
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11
Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori.
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12
Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll.
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13
Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting.
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14
Compress the roll with the bamboo mat.
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15
You may shape your roll making it slightly oval or squared off.
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16
To serve, slice into 12 even slices.
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17
Place Unagi glaze on plate or serve as side dish.
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18
Fan out sushi on plate, garnish with pickled ginger and wasabi.
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19
Serve with soy sauce.
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20
Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny.
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21
The rough side holds the rice better and the smooth side is more presentable on the outside.
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22
Also, water is your best friend when making sushi.
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23
Keep you hands wet when handling rice so the rice will not stick to your hands.
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24
This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.
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25
3 tablespoons sugar
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26
1 tablespoon salt
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27
1 cup rice vinegar
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28
1- ounce sea kelp
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29
Combine all ingredients in a saucepan.
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30
Cook just until sugar completely dissolves.
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31
Remove from the heat and cool completely.
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32
4 ounces sake
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33
4 ounces mirin
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34
1-ounce sugar
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35
1-ounce water
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36
1/2-ounce soy sauce
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37
Combine all ingredients and set aside.
