#1043 - Roll Your Own Sushi

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RK1043rollyourownsushi061912.mp3

When it comes to eating, the world has gotten to be a pretty small place.   For example, a popular Japanese snack has become a totally familiar part of our repertoire… and that of course would be sushi.   Jerry thinks the entire key to sushi is not the raw fish (which is actually just one of many options), but the rice.   The word "sushi" can be broken into two smaller words: "su" which means rice vinegar, and "shi" which means handcraft.   The object of this manual dexterity and savory condiment is the rice, which resembles classic risotto's arborio:  a short, starchy grain that can absorb a lot of liquid.   Take the trouble to shop for a proper "japonica" sushi rice.   Nothing else really gets the job done.   

Step one in preparing the rice is to rinse it in several waters, to remove as much starch as possible.   We want grains that will not stick together but remain individual.   Next, cook the rice in a proper rice steamer.   These devices can be purchased for as low as $20 (up to over $100).   Once cooked, the rice is poured into a broad, shallow bowl, (the wooden original is called a hangiri) and fanned vigorously to cool.   The cooled rice is doused with rice wine vinegar, and then spread on the famous nori wraps.   The filled wrap is then rolled in the familiar bamboo mat.   This step may take a few tries to master, but it is actually quite easy.

In terms of accompaniments, virtually anything that is congenial with rice will work.   All manner of vegetables, even fruits are fine, as are a wide assortment of meats.   Think of chicken and rice, and you get the idea.   Additional seasonings, such as sauces also can contribute, but should be used sparingly, so as not to overwhelm the delicate flavor of the rice wine vinegar.