Teriyaki chicken, teriyaki salmon, prawns, spicy tuna, omelette, cucumber. All sorts of tasty goodies.
Sushi Rice
2 cups sushi rice
2 cups water
4 tablespoons rice vinegar
1 tablespoons sugar
2 teaspoons salt
2 tablespoons mirin
Rinse the rice only 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer. Drain for one hourin the winter, 30 min in the summer.
While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
Add rice to the pot. Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON’T touch it until the end, NO PEEKING.
Cook for 15 minutes before removing the pot from the heat but keep the lid Closed. Let rice rest for 10 min and then remove the cover.
Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, careful not to break it.
Sushi rice is best used at body temperature.
Tamago Yaki (Sushi Omelette)
4 large eggs
4 tablespoons dashi stock
1 tablespoon sugar
1 teaspoon mirin
1⁄2 teaspoon soy sauce
salt
Beat the eggs VERY well, being sure to get them as smooth as possible.
Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan. Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
As it cooks, roll the old roll back to the front of the pan, then again to the back.
Repeat until you are out of mixture.
Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
You can roll it into either a round or rectangular shape and slice it when it has cooled.
Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.