Sunday, March 2, 2008
2. Now, you need to make square rice doughs. This will be the messiest job unless you know what you’re doing. Real sushi chefs prepare a bowl of vinegar and water mix to dip their hands to prevent rice from sticking. They also use a wet towel to wipe off any sticky rice from their hands before and after molding sushi rice. I tried this method since it’s the traditional way but I am still pretty messy and I decided to use a dirty trick I learned from this other sushi chef who believes in cutting corners – plastic gloves. Once you wear the gloves in both hands, put a few drops of sesame oil and rub it around your gloves so rice will not stick to your gloves as you play with rice. I suppose you can use other oil but make sure you spread thinly around your gloves so the oil doesn’t actually influence the flavor of the rice. I found it doesn’t affect the flavor with only a couple of drops.
3. Squeeze the rice hard but not too hard so that it will remain intact but each particle is not mashed up.
4. Put them on your plate.
5. Now take out a sushi grade salmon fillet. If you are wondering what sushi grade fish means, it simply means that fish has been prefrozen for more than 15 hours. Freezing will kill any parasites. Do not use “fresh fish.” Fresh fish is not sushi grade and could be dangerous for that reason. For more information, refer to Sushi FAQ.
For making wasabi soy sauce, always use low sodium soy sauce.