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Mix a small amount of salt, sugar, and rice vinegar together. In a separate bowl, mix 4 tablespoons (59 mL) of rice vinegar, ¼ cup (25 g) of white sugar, and 1 tsp (5.7 g) of salt together. Stir the ingredients with a spoon and wait for the salt and sugar to dissolve completely.

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Rice Vinegar. Pixel-Shot/Shutterstock. Another of the must-haves for sushi is rice vinegar. An important ingredient for flavoring the sticky rice that makes sushi what it is, rice vinegar is.

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Then, place the Nori sheet and spread the cooked rice on it. Make sure there is one inch of a gap between the Nori and the end of the mat. Then, place the strip of tuna, and roll the Sushi as shown in the video. Dip the knife into the water and cut the Sushi into half, and then both into 3 pieces together.

FileMaki Sushi Lunch on green leaf plate.jpg Wikimedia Commons

Step 1: How to Cook Sushi Rice. Step 2: Identify Types of Sushi and Fillings to Serve. Step 3: Prepare the Condiments. Step 4: The Extras (Appetizers, Sides, Desserts, and Snacks) Step 5: Equipment and Tools. Step 6: Setting the Table and Decorations. Step 7: Prepping the Ingredients. Step 8: Enjoy the Sushi Party!

FileWestern Sushi.jpg Wikipedia

step 1 - make the rice: Combine 1+1/2 cups of rice with 2 cups of water in a medium sized pot and bring to a boil. Once the water begins to boil, reduce heat to low and cover. Let the rice simmer for 20 minutes, stirring every 5 minutes or so. Remove from heat after 20 minutes but let the rice stand, covered, for 10 minutes or so to ensure.

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Lined Paper narrow-ruled on letter-sized paper in portrait orientation. Dot Paper with four dots per inch on letter-sized paper. Whether you are running a sushi restaurant or planning a sushi-rolling party, this mini list will make sure you have all the basics on hand to make and fill the rolls. Four illustrated lists print on each page.

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Sushi Type 1: Makizushi or Maki Sushi (Sushi Rolls) Makizushi (巻き寿司) is the most well-known type of sushi. Maki means 'roll', therefore makizushi refers to rolled sushi. The sushi rice is wrapped in nori seaweed and rolled into one large log (cylinder), and then cut into six or eight serving-size pieces.

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Set up each cutting board with a knife, a rolling mat, and a small bowl of water, leaving the center of the table open for ingredients and condiments. Later, when the sushi is finished, you'll swap out the cutting boards for plates and chopsticks. Step Seven: Prep your ingredients.

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Major cities like Toronto and Vancouver are home to a thriving Asian food culture, and as a result, there are many specialty grocery stores and Asian markets that carry a wide range of Japanese ingredients. From sushi rice to nori sheets, wasabi, and rice vinegar, there are plenty of options for all your sushi-making needs.

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Sushi oke, also called hangiri, are shallow flat-bottomed bowls made from a type of Japanese cypress called hinoki. Before using, the hangiri are soaked in water. After the rice is cooked, it is spread in the hangiri, and seasones with rice vinegar and then mixed with a bamboo rice paddle, and then covered with a towel to keep it moist.

FileSushi and Maki Feast.jpg Wikimedia Commons

Here is a great penny pincher. The makisu, or sushi mat, is a simple mat made of bamboo that is typically wrapped in foodservice film (read: Saran Wrap).If you have a local Asian market nearby, then you can probably find these for just a few dollars! I wouldn't pay more than about $5 for a good makisu.Depending on how well you take care of your mat, you may need to replace it after a while.

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Let it sit for about 10 minutes. Rise off salt under running water and gently squeeze out the water. Green onions - chopped. Avocado - sliced into about ¼ inch thick. Spicy beets - Find the spicy beets recipe here. Sushi vegetable ingredients (clockwise): spicy beets, green onions, white onion, cucumbers.

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Uramaki: "Inside out" maki, with rice on the outside and nori on the inside. Temaki: A nori cone filled with rice and ingredients (also called a hand roll) Gunkan: Oval-shaped bundle of rice wrapped in nori and topped with ingredients. There are over 100 different types of sushi in Japan alone.

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Here is a list of the basic ingredients and my favorite brands: Seasoned Rice Vinegar - Kikkoman. Soy Sauce - Kikkoman's reduced salt version. Short-grain Rice - Kokuho Rose's 5 lb. bag of California rice. Wasabi Paste - Any brand that has wasabi paste pre-made in a tube.

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Sushi rice: Short-grain rice is the best rice to use when making sushi. Oftentimes manufacturers will label their rice as "sushi rice" on the packaging to indicate its ideal use. Rice vinegar: Classic prepared sushi rice is seasoned using rice vinegar, white sugar, and salt. Nori: Nori is a type of edible seaweed that is used for sushi.

FileAssortment of sushi, May 2010.jpg 维基百科，自由的百科全书

Personally, I often stock up on both fresh and dried shiitake mushrooms. I use the fresh ones in almost everything, but the dried variety is great in making Japanese soups and simmered dishes. 26. Eggs, Meat, and Seafood. Finally but most importantly, on your weekly shopping list, you'll need eggs, meat, and seafood.