Wednesday, February 2, 2011
Thursday, November 11, 2010
Monday, November 1, 2010
Sunday, October 31, 2010
Saturday, October 23, 2010
I had some Hungarian sweet paprika so I sprinkled some on the peppers along with olive oil and salt and pepper.
Sunday, October 17, 2010
1/4 cup rice vinegar
1 1/2 tablespoons sugar
1 teaspoon salt, plus 1 pinch
2 cups short-grain white rice (I like Nishiki)
2 cups of water
1 teaspoon sake, optional
1. Wash rice in several changes of water until water runs clear. Soak in cooking water for 30 minutes (This step is optional but does make the rice nice and sticky). Combine rice with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, about 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
2. While the rice is cooking, cook the rice vinegar, sugar, and salt in a small saucepan over medium heat until the sugar and salt dissolve in the vinegar. Take off burner and let cool.
3. Turn rice into a large bowl and let cool for 15 minutes.
4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.
Yield: Enough rice for 4 generous or 6 small portions of sushi.
Tossed Sushi Put a generous scoop of sushi rice in each of 4 bowls. Top rice with sesame veggies, sliced omelet, and avocado. Sprinkle ponzu sauce, nori strips, and toasted sesame seeds on top.