Food Network: Master Sushi Rice

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Master Sushi Rice
Copyright, 1999, Ming Tsai, All Rights Reserved

Ingredients
4 cups sushi rice (Calrose/short grain)
Water up to Mount Fuji, see below
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar
Garnish:
1/4 cup gari (pickled ginger) julienne
1/4 cup toasted sesame seeds
1/4 cup chopped green scallions
Soy syrup
Wasabi oil

Directions
Wash rice at least 3 times or until water is clear. Fill rice cooker
with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker --

there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar
until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so
that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of
bowl with damp cloth, cover and let rest for 30 minutes.

Ingredients
HERB CRAB SALAD MAKI-SUSHI
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
1/2 lemon, juiced
1/2 tablespoon canola oil
1/2 pound fresh picked crab
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
1/4 cup basil chiffonade
1 shallot, minced
Salt and white pepper to taste
4 sheets of yaki-nori

Directions
In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab,
herbs and minced shallot. Season with salt and pepper and check flavor.

Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch
thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.

Ingredients
TEMPURA SHRIMP HAND ROLLS
2 cups rice flour
1/2 tablespoon togarashi or chili powder
1 quart cold club soda water
8 large butterfly shrimp, peeled and de-veined
1 package daikon sprouts
4 sheets of yaki-nori, cut in half
8 scallion fans
Wasabi oil

Salt and white pepper to taste

WASABI OIL

1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
Water
1/2 cup canola oil

SOY SYRUP

2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced

Directions
In a bowl, mix flour with togarashi, or chili powder, and whisk in club

soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura
batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and
pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch
thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally
across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a
touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the
right side edge then roll over. Moisten the top edge to glue. Repeat process.

In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is
achieved. Whisk in oil. For extra heat, use less oil.

Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60
to 70 percent reduction. Let cool.

PLATING

On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over.
Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi. Enjoy.

Wine Suggestion: Haru Junmai-Ginjo Sake

*"Mt Fuji Method": The Mt. Fuji method is a way to determine the correct amount of water for any
quantity of rice. First wash the rice till the water runs clear to wash away all the starch. Then
you put it in the pan, put your hand flat on top of the rice, and fill the pot with water until it
reaches the first knuckle of your index finger (knuckle nearest your palm). It always works, no
matter what the size of your hand.