It was more than 7 years ago, when a good Japanese friend, Mr. Tanaka, who very kindly showed me his recipe for preparing Sushi. Unfortunately Tanaka passed away, today I want to share here as a posthumous tribute that recipe that on so many occasions has brought happiness to my family.
There are many times between families and friends we have shared creative sushi tables, accompanied by gatherings and smiles.
Each roll that I have prepared has always been to the taste, creativity and preferences of my diners, but always full of great taste and love when preparing it.
Homemade Sushi
Cooking the Rice
- 3 cups of rice
- 3 cups of water + 2 tablespoons of water for every cup of rice.
Then, you must to wash rice until the water is clear.
Cook rice and water in a saucepan: at the first boil, lower the heat to minimum for 12 minutes covered. Then with the kitchen turned off, let it rest for five minutes in the pot.
The rice is cooled in a tray covered with a damp cloth.
Seasoning for Rice
The seasoning for rice has {for each cup of rice} :.
– 2 Tbsp. of rice vinegar.
– 1 tbsp. sugar and ½ tsp. of salt.
– 1 tbsp. of ponzu sauce and another of fish sauce, plus 1 tsp. of sesame oil.
These delicacies are mixed and cooked, but don’t boil !! When everything dissolves, the seasoning is ready and added to the rice when the dressing is cold.
The filling is seen in the gallery {literally fun and delicious gallery}. This is proportional to the creative palette of the cook and his feast guests, so copy and add, with consistency and “Latin American Imagination.”
