Sushi Rice

A fren asked me how to make the rice for sushi, so I typed this up for her.
You'll need a bamboo mat for rolling up the sushi, and, of course, the seaweed
sheets (can't remember wat they're called)

Sushi Rice
(for 5 cups of rice)

8 Chinese soup spoons Japanese vinegar

5 Chinese soup spoons sugar

2 teaspoons salt

1 Chinese soup spoon mirin

1 Chinese soup spoon sake

1. Cook 5 cups of washed Calrose/Japanese rice in rice cooker (use less water than for long grain rice) If Calrose rice is not available, use long grain rice.
2. Place other ingredients in saucepan and cook over low heat till sugar has dissolved.
3. Scoop cooked rice into a large basin and cool with a fan (move rice around so that steam can escape easily) Mix in the liquid from 2 into rice. Rice should be glossy.
4. As soon as rice is cool enough to handle (not cold) use rice for California maki, hand roll,etc

Suggested fillings for sushi

Smoked salmon, tuna, cucumber, egg omelette, Japanese preserved radish, avocado, cooked prawns, crab stick, preferably cut into lengths to fit the width of the seeweed

Method for making sushi

Place seaweed on bamboo mat.
Spread a layer of rice over, to within 1cm of edges.
Spread mayonnaise on portion of rice.
Place sticks of desired filling about 1/3 fm bottom of sheet.
Roll up, using the mat to guide you.
Tighten rolled up mat with your hand.
Tap ends of roll on work surface.
Unroll and place on a plate.
Repeat with the other sheets of seaweed.
Cut rolls into desired lengths

NB: I don’t bother with the sake; only use mirin. Alternatively, instead of using Japanese vinegar and mirin, buy the premixed Sushi Vinegar seasoning. Should be available in NTUC, S'pore (I use that now as it’s easier. Available in the Chinese shops here)