Tips
Fish and seafood are usually cut into long, thin strips and pieces for sushi and sashimi. Use a long, thin, very sharp knife for cutting raw fish. Handle the fish as little as possible, by cutting each slice in a single motion, without sawing back and forth, as the friction will warm up the fish. Similarly, use the knife blade to lift or move slices on the cutting board or to place on the serving plate instead of your hands which will also warm up the fish.
Ideally, fish should be sliced as thinly as possible, and this is usually determined by the firmness of the fish. The firmer the fish, the thinner it can and should
be sliced.
Ways of Cutting Fish
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Paper-thin sashimi slices Fish must be very fresh. Fillet can also be refrigerated for 10 minutes before slicing. Hold the fillet with one hand. Incline the knife at a 45° angle and slice very thinly, about 1/8 in (3 mm), from the left to the right of the fish. |
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Thin sushi slices Cut the fillet crosswise into 1/8-in to 1/4-in (3–6-mm) thick slices. Depending on the thickness of the fillet, these may be rectangular slices, bars or strips. |
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Cubes Cut thick, soft-fleshed fish into 3/4-in (2-cm) cubes by cutting fillet cross-wise into 3/4-in (2-cm) strips, and then cutting these strips into 3/4-in (2-cm) pieces. |
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Strips Cut very thin fillets diagonally or cross-wise into strips 3/4-in to 2-in (2-5 cm) wide and no longer than 2 in (5 cm) long. These strips (or threads) are then piled into a mound for serving. |
How to Prepare Basic Sushi Rice
Short-grain Japanese rice is readily available in Asian markets, and usually includes the word “rose” in its name, e.g. “Japan Rose” or “California Rose”; it may also simply be labeled “Japanese Rice”. Although often referred to as glutinous or sticky rice, the variety most commonly eaten by the Japanese— uruchi mai —is non-glutinous; the slight stickiness is due to the larger amount of water used during cooking.
11/4 cups (250 g) uncooked short-grain Japanese rice
Cold water to wash rice
3-in (8-cm) square piece konbu (dried kelp)
11/4 cups (300 ml) water
1 tablespoon sake
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt
Tezu (vinegared water)
When making sushi, tezu is used to moisten the fingers to prevent the rice from sticking to them.
1/2 cup (125 ml) water 1 tablespoon (15 ml) rice vinegar
Mix the two ingredients and use as required.
Makes 2 1/2 cups Preparation time: 10 mins Cooking time: 15 mins
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1 Place the rice in a large bowl or saucepan and add enough cold water to cover. Stir the rice with your fingers for 1 minute until the water becomes quite cloudy. Drain in a colander and repeat the process 3 or 4 times until the water is almost clear. Drain in a colander and set aside for at least 1 hour. |
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2 Wipe the konbu with a damp cloth to remove any grit, but do not try to wipe off the white powder. Using scissors, cut the konbu into 4 pieces. |
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3 Place the rice in a heavy-based saucepan. Add the water and sake, and place the konbu pieces on top. Cook over medium heat and remove the konbu just before it reaches boiling point (otherwise the rice becomes slimy). When the broth reaches a rolling boil, reduce heat to low, cover the saucepan, and simmer for about 15 minutes, or until all the liquid is absorbed. (Try not to lift the lid too many times to check this). |
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4 Remove from the heat; leave covered for 15 minutes. Using a wooden spoon or rice paddle, gently fold the rice to fluff it up. Place a kitchen towel over the saucepan and cover with the lid. Leave for 10 minutes to absorb excess moisture. Dissolve the sugar and salt with the vinegar in a small, non-metal bowl. Spread the rice out to dry in a large, non-metal shallow container, about 12 in (30 cm) across, and sprinkle on the vinegar mixture. |
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5 Fold the vinegared-rice gently with one hand while fanning the rice with the other. An electric fan can also be used. Continue fanning and folding the rice until it reaches room temperature, about 5 minutes. This quick cooling process is essential to achieve the desired texture, consistency and flavor of Sushi Rice. |
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6 Cover the container with a damp kitchen towel. The rice is now ready to be used and can be kept for up to 4 hours. Do not refrigerate the rice as this hardens and dries the grains. |
Basic Japanese Dips and Sauces
Soy Dipping Sauce
Soy sauce
Dash of sesame paste (page 7) or wasabi (optional)
1 Japanese-style soy is the most basic of all dipping sauces. It may also be mixed with a little sesame paste or wasabi for added flavor.
Tempura Dipping Sauce
1 cup (250 ml) Basic Dashi Stock (page 16) or 1/2 teaspoon instant dashi granules dissolved in 1 cup (250 ml) boiling water
4 tablespoons soy sauce
3 tablespoons mirin
3 teaspoons freshly grated daikon
3 teaspoons freshly grated ginger
1 Combine all ingredients in a bowl and stir well to mix.
Sesame Seed Sauce
3/4
