All about (home-made) sushi
1 Japanese (J) rice cup = 180mls
1 US cup = 240mls
2 rice cups should be enough for 2 people (makes 6 hosomaki/uramaki rolls)
2 J cups uncooked rice + 2 J cups water --> about 2 US cups cooked rice + 1/2 J cups sushi vinegar
Needs to be short grain rice (Japanese or Korean)
Rinse rice lightly (do not rub) to get rid of starch; may need 3-4 wash until water turns clear
Transfer rice into sieve and let water drip out - about 15 minutes
Transfer to rice cooker; add water with ratio 1:1 & cook rice
Transfer cooked rice to a flat container; add sushi vinegar with ratio 4:1 (4 cups uncooked rice + 1 cup sushi vinegar)
Fan to cool and mix rice in cut and flip motions - be gentle, do not smash; the goal is to have intact rice grain and not too sticky (need enough vinegar)
I am aware sushi traditionally should be enjoyed without soy sauce - however I like it with soy sauce, specifically slightly sweetened soy sauce. Nitsume sauce is the shiny glaze you see brushed over nigiris or drizzled over grilled eel (e.g. unagi don or sushi roll).
I like this sauce so much I usually make a batch, keep in the fridge and have it with anything (sushi/sashimi/chirashi don,... even over steak/egg... literally everything). Traditionally (way back in Edo era) it was made with actual eels but we’re definitely not doing that here.
1/2 cup (120mls) of white sugar
4tbsp (60mls) of dashi stock (katsuobushi i.e. tuna flakes added into boiled water and let soak before drain) - or 4 tsp powdered dashi
1 cup mirin
1/2 cup cooking sake
1 cup soy sauce
1tbsp cornstarch + 2 tbsp cold water (optional - and I prefer it without)
Add all ingredients except soy sauce and cornstarch into a pan; stir until the sugar is dissolved & let boil. Once boiling, add soy sauce and bring to boil again.
Simmer for 20 minutes or until reduced to 2/3 volume.
You can stir in the cornstarch slurry at the very end; hard boil for a few seconds then take off the heat.
Let cool and keep in the fridge.
