Sushi can be prepared in just 20 minutes and you can cook it in just almost 20 minutes. You can make approximately 9 cups.
Ingredients you needed:
- 3 cups (645g) sushi rice
- 3 cups (750ml) cold water
- 1/2 cup (125ml) rice vinegar
- 2 tbs. caster sugar
- 1/2 tsp salt
These are the steps to follow:
1. Sieve, rinse & drain – Place rice in a large sieve. Rinse under cold running water, stirring occasionally with your hand to remove any excess starch, until water runs clear. Drain well.
2. Cook rice & set – Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
3. Add vinegar mixture & combine – Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass or wooden bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
After you have followed all these things above you will surely have delicious sushi rice. You will enjoy eating it at home. You can able to as many as you can of healthful, tasty, nutritional sushi recipes with a minimum of fuss. The ingredients can be varied to cater to a wide variety of tastes and dietary restrictions. Sushi is not just only easy, but fun to make at home and this is good also to serve if you have visitors all you just need to do is study on how to make sushi rice.
One of the most amazing things that you can get from a sushi restaurant are oyster shooters. If you love oysters this will take it to a new level. Not all sushi restaurants have oyster shooters but the Japanese style oyster shooters are to die for.
Honestly, it’s hard to stop at just one oyster shooter. I generally have two of them along with all my other sushi dishes that normally eat to compliment my menu.
So what’s in a Oyster Shooter, I am glad that you asked:
1 Quail Egg (yoke only)
1 Smelt Roe (a touch)
1 Green Onion (finely chopped) a touch
1 Chili Sauce (Sriracha) a splash
1 Table Spoon of Soy Sauce
1 Table Spoon of Mirin
1 Table Spoon of Rice Vinegar
1 Table Spoon of Ponzu sauce
1 Lemon Juice a splash
Sushi can trace its origins back to the 2nd century of China when people fermented fish to preserved it for long period of time. By the 7th century, sushi in Japan began to take shape. The fish back then was gutted and then stuff with uncooked rice and cleaned with sake or Japanese rice wine before being fermented. Rice aided the fermentation process and was discarded after the fish was fermented.
In the 15th century two version of sushi materialize. The true raw sushi and the fermented version.
Then over time, vinegar was added to rice to cute the fermentation time down since the vinegar gave the rice that tangy taste and also taste better than its predecessor. It was not until around 1828 that the version of sushi that we know today emerged.
In the United States, sushi began to take hold in the 1970 when Japanese businesses began to expand into the United States. As these Japanese businessmen began to relocated to the United States, sushi restaurants began to spring up to serve them.
In an effort to expand their client bases, sushi chefs in the United States began to make new rolls to attract American eaters. Soon the California roll was invented to help those who were not familiar with eating raw fish get acuminated to eating raw fish.
As we all know, the experiment worked and today sushi restaurants can be found all over the United States.
Sushi Wabi is a traditional Japanese sushi restaurant located in the heart of the Loop. Situated at 842 West Randolph Street, Chicago, IL 60607, the chefs at Sushi Wabi artfully present their sushi for the young and up and coming crowd that go here. This sushi restaurant has a dark seductive lighting with an industrial decor.
The restaurant is moderately priced. The menu has a combination of sushi and cooked fish menu for those that love sushi and for those just learning to enjoy its delights. The Salmon Tartara, is a diced salmon, shallots, with house made giner mayo garnished that is very good.
The gyoza (which are pan seared pork dumplings) and Yakiotri (skewered chicken season and then grilled with a red miso paste) are to good appetizer dishes.
If you are looking to consume some really good and fresh fish, ask the chef to recommend his daily favorite sushi. There is also a sashimi plate that the chef will put together for you when request.
If you enjoy drinking a nice cold Japanese beer with your sushi consider asking the chef for some cooked salmon skin. It’s great with a cold beer. Sushi Wabi has all your favorite sushi but always ask the sushi chef what is good for the day because they know and can give you good recommendations.
Ask several Americans what their favorite Japanese food is and for sure a great majority would say sushi. In fact, many Westerners tend to equate Japanese food with sushi. There are many sushi restaurants in the U.S. especially in big cities such as Chicago, Los Angeles or New York. But there are only a handful of places that serve really good sushi. Like wine, sushi has attracted its own set of connoisseurs, people who can distinguish good sushi from no so good ones. What makes good sushi anyway? And how will you know if you are eating authentic sushi or not. These questions and more will be dealt with in this article.
A Good Sushi
Only a good chef can make a good sushi. That’s a fact. Sure, you can probably make sushi on your own at home but it can never be compared to the sushi created by real sushi chefs. This is because it takes years of training and hard work to be worthy of being called a sushi chef. Watching a good sushi chef is like watching an artist at work. You can see the preciseness of action and attention to details that one can see from great maestros. Do you know that preparing sushi is more than just rolling fish, rice and other ingredients together. A good sushi chef also knows how to create the perfect sushi sequence for his customers in order for them to have the best experience. So without a good sushi chef, it is quite impossible to have good sushi.
All Ingredients Should Stand Out
Perhaps, you have tasted sushi were only one or two stand out. Then that is not real sushi. In Japanese food, all ingredients should talk. This simply means that the ingredients should collaborate with each other and the flavors should be balanced. If one or two ingredients are dominating the taste, then that is not real sushi. This is the reason why it is quite hard to experiment with sushi. It is just so easy to get it wrong. For example, there are fusion restaurants that serve sushi with too much jalapeno. This is simply wrong because the flavor of the jalapeno will surely bury the flavors of the other ingredients. So what makes good sushi? One of them is balance.
Rice, Rice, Rice
If sushi has one ingredient that can be considered its backbone, then it is definitely rice. If you use the wrong kind of rice then you will definitely have bad sushi no matter how good the other ingredients are. One of the things to keep in mind is that the rice should be in proportion with the other ingredients. Some sushi chefs would say that the the rice should always be visible underneath the ingredients. Here’s one good way to tell if you are eating good sushi or not. If on your last swallow, there’s only rice or fish left, then that is not good sushi.
This, in summary, is what makes good sushi.
Mirai Sushi has become a hot destination point in the booming Wicker Park/Bucktown area of Chicago. I should also mention that Mirai Sushi is just not a hot destination in the Lincoln Park and Wrigley but all of Chicago. This trendy Chicago Sushi restaurant has managed to bend a cool hip scene with serving fresh sushi and a expensive collection of good sake.
There is no question that the fish is flown in daily as the sushi here is heaven to the senses. This is particularly noticeable when you try their Toro (fatty tuna). My particular favorite at this sushi restaurant is the Blue Fin Tuna and the Salmon. They have three kinds of Salmon. Salmon is one of my favorite sushi dishes so I was able to enjoy all three variety to my happiness.
For those with not an advance sushi diet, there are traditional rolls like the California Roll, Spider Roll, and other chef specials that will wet your appetite. If you are adventurous as the chef to make something special for you, you won’t go wrong as these sushi chef like to show off their skills with the best fish of the day.
If you come to the Mirai Sushi, you will not be able to truly enough the place and understand why it is such a good Chicago sushi restaurant without taking a look at their saki menu and trying some of the fine saki on their menu. The best saki is consumed cold.
One of the most important aspects to great sushi is the rice. Some chefs spending years learning and perfecting the art of making sushi rice in Japan. It is that important that they spend so many years learning to make proper sushi rice. Without the rice, you might as well eat sashimi sushi.
The following tutorial is not design to teach you to become a sushi rice aficionado but will be enough to get you start at home preparing your sushi rolls.
There is a special rice called Shari. Simply called it sushi rice in Japan.
First you need to measure and prepare the rice. You will need one cup of rice for about three rolls of sushi. So measure how much rice you think you are going to need to make your Chicago sushi. Then put the rice in a bowl container and run water through the rice and stir it with your hands. The purpose here is to remove the starch out of the rice. You will notice a white color liquid form as you run the water. The goal is to remove that starchy water.
After you are done washing the rice, take the rice and put it in a rice cooker. Then add water. Add enough water in to the cooker so that the water is about an inch and a half above the rice.
Now it’s time to cook the rice. If you are using a rice cooker it will cook itself. If you are using a pot, cook it until the water evaporates. However, be careful to not over cook the rice. Making sure not to burn the rice at the bottom of the pot.
Once the rice is done, take it out of the pot. Only use a wooden spoon to take the rice out as a metal spoon will damage the rice. Place the rice into a bowl. If the rice at the bottom of the pot is brown or burned don’t use it. Set it aside.
Next do the following: for 3 cups of rice, use ½ cut of rice vinegar, two spoons of sugar and 2 tablespoon of salt. Mix together in a small pot on medium heat until all the solids are mixed in. Then pour the mixture on rice and stir well. Then let the rice cool down. Once it reach room temperature it is ready for you to make your soon to be famous Chicago sushi at home.
Its common knowledge that the Japanese usually prefer to eat simple meals. Rice is the basic food. They also eat a lot of fish, most of it raw. Which is commonly known as Sushi. Soybean curd and paste, and seaweed from a big part of the diet.
Meals are often served on lacquered trays, with the food arranged in many small bowls. Each bowl contains just one kind of food – to emphasize its color, texture, and design. Japanese meals are eaten with chopsticks.
I am sure the descriptions of all these things sound familiar if you are a big sushi fan. Chicago is a big sushi town. There is an abundance of fresh fish and sushi so there are tons of high quality Chicago sushi places to go to.
This blog is about Chicago Sushi and all the good sushi restaurants in the city of Chicago. We will also talk about the different variety of sushi that are available. Who serves the best sushi in Chicago and who has the freshest sushi.