I really enjoyed learning from the Visual Guide to Sushi-Making at Home book that teaches how to make sashimi and sushi style dishes in our own kitchen using a non-traditional approach. There are over 50 recipes from sushi chef Hiro Sone with step-by-step photography and dozens of ingredients and equipment identifications. The books explains everything we need to know from choosing the right fish, the type of rice and how we can prep different types of seafood, and other sushi related ingredients such as dashi, wasabi and more. It also has a section on sushi etiquette.
There are lots of creative rolls we can make with pickled plum, cucumber and more. I like how the book suggests ways we can enjoy sushi flavours without using the rolling mat by making sushi bowls with salmon, salmon roe or soy-marinated tuna. With this sushi-making book we can make Japanese style meals part of our everyday meals.
To make the sushi vinegar, as suggested from the book you will need...
1 piece kelp for dashi about 2" square
1 cup rice vinegar
1/2 cup sugar
5 tbsp kosher salt
This amount makes 1 1/3 cups, but you will need to use only 1/3 cup of sushi vinegar for every 2 cups of Japanese style short grain white rice cooked in 2 cups of water for the sushi rice. the rest of the water after discarding the kelp can be stored in a nonreactive airtight jar in the fridge for up to 3 weeks. I looses its flavour over time.
Combine the ingredients in a small saucepan over medium heat and bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and cool to room temperature.
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