From: Sarah Henderson

Date: Fri, 30 Jul 1993 18:26:47 -0700 (PDT)

Sushi Rice(Shari Rice)
Note: an electric fan is helpful in making this
3 cups short-grain white rice
3 1/2 cups water
1 small(3") bundle of konbu(dried rolled kelp)
	1/3 cup rice wine vinegar
	1 1/2 Tbsp. sugar
	1 tsp. salt
Rinse rice well for about 5 min.  Let drain in colander for about 1/2 hr. 
In sauce pan add rice, water, and kelp.  On high heat, bring to
boil--remove kelp and discard.  Let boil a few minutes, then cover and
reduce heat to low.  Cook 15 minutes.  Remove from heat and let sit
covered for 10 min.
While the rice is cooking, heat vinegar, sugar, and salt until everything
dissolves.  Let cool.
Place rice in a large pan(use glass so the vinegar doesn't react with any
metal.)  Set the fan up to blow on the rice.  With a wooden spoon or rice
paddle stir in seasoning a little at a time.  Careful not to mush the
rice.  Periodically dip the paddle in cool water to keep the rice from
Keep at room temperature covered with a moist towel.  Don't refrigerate. 
Have a little bowl of 2/3 water and 1/3 vinegar to dip your fingers in to
prevent sticking while constructing sushi.

Serving sushi
Serve with tea, sake, or beer.
Shredded daikon and sliced, pickled ginger(gari) are meant to refresh the
palate between sushi courses.
Wasabi(green horseradish) is mixed with soy sauce for sashimi(fish without
Sushi is meant to be dipped in soy sauce only.  It's supposed to be dipped
with the fish side down, not the rice.  Place in mouth with the fish side
Sushi is served in pairs.

Makizushi Fillings
	peel and cut into sticks 1/4-1/2 inch thick
	cut in sticks about 1/2 inch thick
Shiitake Mushroom
	2 oz. shiitake
	2 cups dashi stock
	3 Tbsp. soy sauce
	1 Tbsp. mirin
	2 Tbsp. sugar
Soak dried shiitake in warm water 1 hr., then drain.  Blend all
ingredients in pan.  Simmer shiitake over low heat, uncovered for 1 hr. 
Let cool then slice into sticks.
Kampyo(gourd shavings)
	1 oz. kampyo
	pinch of salt
	2 cups dashi stock
	3 Tbsp. soy sauce
	1 Tbsp. mirin
	2 Tbsp. sugar
Soak kampyo in hot water until soft, about 10 min.  Drain and rub with a
pinch of salt.  Rinse well and drain.  Place in saucepan with other
ingredients.  Simmer over medium heat uncovered for 1/2 hour, then turn up
heat until sauce is almost evaporated.  Let cool and cut to length.
Tamago(egg omelet)
	2 Tbsp. water
	1 Tbsp. cornstarch
	1 Tbsp. sugar
	1/2 tsp. salt
	5 eggs, well beaten
Mix water with cornstarch, then add remaining ingredients.  Heat large,
non-stick skillet, add 1/2 of the egg mixture and cook over medium heat
until the egg just sets and begins to dry.  Remove and cut into long
strips about 1/2 inch thick.  Repeat with the rest of the egg mixture.
	purchase colored steamed fishcake, cut into pieces 1/2 inch thick
	carrots, steamed, cut in 1/4 inch thick sticks
	avacado, in 1/4 inch sticks
	pickled daikon, 1/4 inch sticks
	other pickled vegetables
Fried tofu(tofu cutlet)
	purchased and cut into strips 1/2 inch thick 

Makizushi(rolled sushi)
All of these are wrapped in nori(sheets seaweed) which you toast by
passing the shiny side over flame or heat until crisp.  You need a bamboo
mat for rolling the makizushi.  
Put smooth, shiny side of toasted nori down on mat.  Spread about 3/4 cups
of Shari Rice on the nori to the ends A, B, C, but leave the top part of
the nori free of rice so you can seal the roll.  Place chosen filling in a
line between A and C, then roll tightly.  Moisten margin with water and
roll the rest of the way to seal.  It takes some practice, but you'll get
the hang of it.
      ________            _________
     |________|          |_________|
     |________|          |_________|
mat--|________|          |---------|
     |________|    nori--|         |
     |________|       A--|         |--C
     |________|          |_________|
Cut into pieces about 1 - 1 1/2 inch thick.  You can cut two ways.
     _____________            ______________
    |      |      |          |     \       |
    |      |      |    OR    |      \      |
    |______|______|          |_______\_____|
These are standard varieties as described in _Sushi_, by Mia Detrick.
	sweet bright pink fish powder
	egg filling(recipe will be posted)
	strips of gourd
	steamed vegetables
	fresh raw tuna
	julienned cucumber
	yellow pickled daikon
	grilled fresh water eel
	grilled marine eel
Umekyu(described as a good way to end sushi dinner)
	neri ume(tart plum paste)
We make rolls with combinations of fried tofu, egg, cucumber, avacado,
daikon, steamed carrot.
Nigirizushi(hand pressed mounds of rice with fish)
Have bowl of 2/3 water and 1/3 vinegar ready.  Dip fingers to prevent
sticking.  Put about 2 Tbsp. rice in one hand, press firmly into oval
shape with the first two fingers of your other hand.
Be sure to buy good, fresh fish.  Use pieces cut into 1x2x1/4 inch pieces.
If you're concerned about parasites, freeze slices for 24 hrs., defrost and
Hold rice pad in one hand and the fish piece in the other.  Brush a streak
of wasabi down the center of the fish with your finger.  Cradle the fish
in your hand and press the rice pad onto it.  Roll the sushi along your
hand till the fish side is up.  Press the top and sides to firm it.  Place
on tray. 
If using roe, toast a sheet of nori, cut into 1x6 inch strips.  Wrap each
one around rice pad to form a little 'fence', seal the strip with some
mashed rice.  Spoon in roe, garnish with some lemon juice or wasabi.
	tuna				halibut
	albacore			sea bass
	yellowtail			fresh water eel(grilled)
	bonito				marine eel(grilled)
	Japanese shad			octopus(cooked, thinly sliced) 
	mackerel			squid(fresh or raw)
	salmon				abalone
	red snapper			geoduck
	crab(cooked)			prawn(cooked, described below)
	salmon roe			sea urchin roe				
	tamago(egg omelet)		flounder
	smoked oyster, clams
Prawn:  Devein, but leave shell on.  Skewer with toothpicks to keep 
	from curling.  Drop in boiling salt water that has a dash of rice
	vinegar.  Boil 3 minutes till opaque and pink.  Then plunge in 
	cold water.  Remove toothpicks and shells.  Split along underside 
	and butterfly.


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