Steps to make this recipe
- Rinse the grain 5 occasions, then drain inside a colander and let dry for fifteen minutes.
- Prepare the grain inside a grain oven based on the manufacturer's instructions. Alternatively, inside a medium saucepan, combine the grain with 2 glasses of cold water and produce to some boil over high temperature. Cover and prepare over moderate heat for ten minutes. Lessen the heat to low and prepare for ten minutes longer. Remove in the heat and let stand, covered, for fifteen minutes.
- Meanwhile, in a tiny saucepan, combine the sake-mash vinegar, grain vinegar, salt and sugar and warm over moderate heat, stirring to dissolve the sugar.
- Transfer the grain to some large bowl. Sprinkle 1/2 cup from the seasoned vinegar all around the grain: Drizzle onto a spatula while waving the spatula backwards and forwards. Utilizing a slicing motion using the spatula, lightly separate the grain grains while mixing within the seasoning. Fan the grain while mixing it to assist it dry. Wipe lower any stray grains in the side from the bowl. Cover the grain having a moist towel to help keep warm.
Notes
Maki Sushi Fillings:
Crab: Meat from Dungeness, blue or king crabs is better. Pick within the meat for items of covering.
Tuna: If a bit of tuna is sinewy, simply scrape the meat from the sinews having a sharp knife.
Salmon: Slice salmon over the grain into strips about 4 inches lengthy and 1/4 inch thick.
Cucumber: Seed a cucumber, then slice it--including a few of the skin--right into a thin julienne.
Avocado: Cut a ripe Hass avocado in two. Carefully strike the pit using the blade of the heavy blade, then twist the knife to get rid of the pit. Peel the halves, then cut them into 1/4-inch-thick slices.
Contributed By Masaharu Morimoto Photo John Kernick Printed September 2011