Bamboo mat; maki su, to make sushi rolls
rice paddle or large flat plastic spoon
3 1/3 cups of uncooked rice, use only a high quality medium grain white calrose rice; ie: Nishiki or Kohaku
4 cups of water
5 tablespoons plus 1 teaspoon of rice vinegar
5 tablespoons of sugar
1 teaspoon of salt
1 package of sushi nori
soy sauce and wasabi
Sushi roll filling ingredients:
1 cucumber, peeled, seeded and sliced into strips
2 tablespoons of thin sliced red ginger in red brine liquid
1 package of gobo tempura; Yamasa fried fish cake w/burdock
1 package of kampyo; dried gourd
1 small package of takuan; pickled radish
2 eggs cooked to thin omelet style
The flavor of sushi rice varies somewhat with the seasons. In summer a little more vinegar is used. Adjust the flavor of the rice and sugar amount as you like. Cook rice using a rice steamer if you have one, if not follow package directions.
Vinegar sushi dressing: Dissolve the sugar and salt in the vinegar over low heat. Force cool to room temperature by placing the bowl of ingredients in a bath of water and ice.
Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don't add too much or it will get mushy. At the same time use a hand fan or paper to cool the rice. To keep the vinegar rice from drying out, place it in a container and cover it with a damp cloth. Vinegared rice should be eaten the same day it is made.
Place the dried gourd into a bowl of warm water to dehydrate 10 to 15 minutes. Meanwhile remove the outer cucumber skin and seeds by running your thumb down the middle. Slice the cucumber, gobo tempura and takuan into rectangular strips. Place the cucumber strips in a bowl, lightly sprinkle with salt, squeeze and toss to distribute salt throughout. Once the gourd strips have softened, place into a sauce pan with 1/4 cup of water and 1/4 cup of soy sauce. Heat uncovered over medium heat till the gourd turns brown soaking up the liquid. Place all the strips of ingredients on a plate or cutting board.
Lay your bamboo mat on a cutting board with bamboo strips going horizontally from you. Toast the nori sheets by passing the shiny side over your stove burner it will turn color - takes only a few seconds.
Place one sheet of nori on the bamboo mat. Spread 2 to 3 tablespoons of rice on 3/4 of the nori leaving 1 to 2 inches with no rice at the ends. In the center of the spread rice place all the strips of the filling ingredients. Lift the bamboo mat and roll once to make a long sushi log slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be nice and tight with ingredients directly in the center. Using a sharp knife slice the sushi log into 1 1/2 inches rolls, place flat on a plate. Serve with dipping sauce.
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