Previously, on tastingmenu.wordpress.com –
…The basic rice-to-vinegar ratio is 6:1 or 1 cup of vinegar for every 6 cups of uncooked rice…
–Nobu:The Cookbook (p. 158)
Sometimes I want sushi rice with dinner (think chirashi for two) but I don’t want to make a big amount of rice for sushi. So, I
was thinking – how do I make a microbatch? Matsuhisa-sama suggests 1 cup of uncooked rice (which turned out to be basically 6oz by weight), should be paired with 1 oz (or 2 tablespoons) of sushi vinegar.
So how much cooked rice did that make? As it would turn out, the amount of cooked rice was about 2 cups (unpressed).
So, I *was* planning on mixing in 2 tablespoons of Nobu’s sushi vinegar. However, my wife wanted me to try using half that amount. So I decided to try it her way. So I mixed in the sushi vinegar into the rice much like the way Iron Chef Morimoto
does. I set aside the rice to sit covered for 10 minutes. In the meantime, I prepped 2 sheets of nori into 4 for onigiri and then
dragged out an onigiri molder that I’d had for years. Then I started molding the sushi rice and put them onto the top half of a
Then I simply folded over the sheet and plated it like a Nobu-style taco.
So dinner was tofu miso soup, Nobu baked nappa cabbage, salt grilled mackerel and onigiri.
Tasting the onigiri, my wife seemed rather pleased with it. I barely tasted the sushi vinegar; when I remake it for myself, I’ll use the full 2 tablespoons.