How To Make Simple And Delicious Sushi (part 2 of 2)

How to make Simple Sushi at Home Part (2 of 2)

1. 2 cups of short grain sushi rice, 2 cups of water, wash and rinse for a couple of times and soak the rice for 1 hour.
2. Use the rice cooker or a pot of water over medium heat to cook the rice. Bring to boil, turn to low heat for 10 minutes and turn off the heat, cover and sit for another 15 minutes until the rice cooked.
3. Making rice vinegar: 1/3 cup of rice vinegar, 2 TBS of white sugar, 1/2 tsp of salt, 1 tsp of dashi.
4. Pour the vinegar mixture on rice and stir well.
5. Let rice cool down for a few minutes until within the room temperature.

Basic ingredients needed: sushi wrapper, cucumber, avocado, wasabi, ginger, salmon, yellow fin tuna, cooked shrimp, mayo, shicimi, ponzu sauce, eel sauce.

You can make: cucumber roll, avocado roll, salmon cucumber roll, salmon avocado roll,
tuna cucumber roll, tuna avocado roll, shrimp cucumber roll, shrimp avocado roll. You can also add spicy mayo and drizzle eel sauce. Enjoy.

The Sushi Chef with Masaharu Morimoto

On the Art and Practice of Sushi

Published on May 16, 2016

Masaharu Morimoto is most famously known for being an Iron Chef, but there is another side of him we don’t get to see too often. In addition to his life on TV, Chef Morimoto is a successful restaurateur who has worked long and hard to build a team that can create great food at each of his restaurants. We spend time with Morimoto at two of his restaurants, Morimoto in Chelsea and Momosan Ramen & Sake in Midtown.

Morimoto had two dreams when he was a child, to become a sushi chef or a professional baseball player. After sustaining an injury he dedicated his life to sushi and since then has applied himself to the art and practice of sushi every day. As Morimoto says, “I don’t want to be a celebrity or a celebrity chef. I want to be known as a legitimate chef.”