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 Oyster

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 2^nd century of China when people fermented fish to preserved it for long period of time.  By the 7^th 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 15^th 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.

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.