Microbatch Vinegared Sushi Rice

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/05/28/making-sushi-rice/ …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 […]

Morimoto Sushi Rice Risotto (aka “shari-sotto”)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/05/28/making-sushi-rice * https://tastingmenu.wordpress.com/2011/03/30/nobu-chilean-seabass-with-jalapeno-moro-miso Back on 10 Oct 2007, I attended a Boston University demonstration/lecture by Iron Chef Masaharu Morimoto.  At the end of the lecture and before the tastings, I asked Iron Chef Morimoto about his ‘shari-sotto’ from his cookbook.  I confirmed it was the same dish that he created […]

Making Sushi Rice

So I thought I try to add another skill to my bag of tricks in the kitchen.  I’ve never made sushi before, so I thought I might start on at least trying to make sushi rice (aka shari).  In Nobu: The Cookbook, the recipe size seemed to make an awful lot of sushi rice, more […]