I have assembled some sushi recipes for you. For anyone who stumbled in here by accident, and are not familiar with sushi, sushi is vinigared rice. It is not raw fish (sashimi). No one really knows the true origins of sushi, but it is thought to have originated in southeast asia as a way to preserve rice in the hot and humid climate. There are many kinds of sushi, but I'll post the recipes for the most popular ones here. I hope you enjoy them.
The most important part of your sushi is the rice. Although the seasoned rice has a subtle flavor, it could ruin the whole dish if not prepared right. There are many varieties of rice sold, so it's important to find one that is not too hard, and not too sticky. I would suggest experimenting with different brands to find the one that suits your taste. If you are not familiar with buying Japanese rice, try Koda Farms/Kokuho Rose, or Nishiki Brand rice as a start. Also, invest in a decent rice cooker, because the rice comes out perfect and consistent every time. You can adjust the stickiness by modifying the amount of water you put into the cooker. Don't forget to wash the rice before cooking. This is done by washing and draining the rice repeatedly, until the water is fairly clear.
Cook 4 cups of rice in the rice cooker. After the switch pops up, and the rice has finished cooking, wait ten minutes before mixing the rice. Mix the entire pot so that pockets of air are created throughout. Cover the cooker. Remember, the rice cooker cup is not the same as a standard cup. It's smaller. You'll notice the difference when you buy a Japanese brand rice cooker.
Okay, we now move on to the seasoning of the rice. Use Japanese rice vinegar only. It's a mild vinegar that can be used in other cooking as well. I recommend Mitsukan Rice Vinegar (product of USA). If you are lucky enough to find Mizkan Vinegar (product of Japan, grain flavored), then I recommend that you use it. They are both from the same company, and the labels look similar, but they taste different.
1/2 cup rice vinegar (1 oz vinegar to 1 rice cooker cup rice)
2-1/2 tbsp sugar
1-1/2 to 2 tbsp salt
Cook sauce to dissolve sugar and salt. Place the rice in a plastic of wood container because of the vinegar. When sauce is cool, pour over rice, and leave it for a moment. Mix lightly, and use a fan to cool it. You can use an electric fan set on low while mixing.
This is the basic rice recipe for all types of sushi. You will use the same vinegared rice recipe for the different types of sushi. Of course, you can adjust each ingredient amount to your liking. Some sushis such as inari may need more sugar.
Scroll down for the rest of the sushi recipies.
I recommend rice cookers by Zojirushi. They make great kitchen appliances, and have been focusing on it for many years. It's the little details that make the difference. For example, the rice doesn't seem to dry out as fast as other brands. They also seem to last longer.
