Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets of tatami iwashi (dried baby sardines)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Bamboo sushi mat
- Rice cooker
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 1 1/4 cups of water. Cook the rice according to the manufacturer's instructions.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar dissolves. Set aside.
3. In another small saucepan, combine the soy sauce, mirin, sake, sugar, ginger, garlic, and red pepper flakes. Heat the mixture over low heat until the sugar dissolves. Set aside.
4. Place the tatami iwashi in a dry skillet over medium heat. Toast the sardines for 1-2 minutes on each side until they are crispy. Remove from the heat and let them cool.
5. Once the rice is cooked, transfer it to a large bowl. Add the vinegar mixture and stir to combine. Let the rice cool to room temperature.
6. Add the scallions and sesame seeds to the soy sauce mixture.
7. Lay a sheet of nori on the bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
8. Place a few pieces of tatami iwashi on top of the rice.
9. Spoon some of the soy sauce mixture over the sardines.
10. Roll the sushi tightly, using the bamboo mat to help you. Moisten the top border of the nori with water to seal the roll.
11. Repeat with the remaining ingredients.
12. Slice the sushi rolls into bite-sized pieces and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 2g
Carbohydrates: 50g
Protein: 5g
Sodium: 400mg
Substitutions for ingredients:
- Regular sushi rice can be used instead of sticky rice.
- Regular nori sheets can be used instead of tatami iwashi.
- Regular soy sauce can be used instead of low-sodium soy sauce.
- Regular scallions can be used instead of green onions.
Variations:
- Add sliced avocado or cucumber to the sushi rolls.
- Use cooked shrimp or crab instead of tatami iwashi.
- Use a different type of fish, such as salmon or tuna.
Tips and tricks:
- Wet your hands with water when handling the sushi rice to prevent it from sticking.
- Use a sharp knife to slice the sushi rolls.
- Serve the sushi with pickled ginger and wasabi.
Storage instructions:
- Store leftover sushi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Sushi is best served cold, but if you prefer it warm, you can microwave it for a few seconds.
Presentation ideas:
- Arrange the sushi rolls on a platter and garnish with sliced scallions and sesame seeds.
Garnishes:
- Pickled ginger
- Wasabi
- Sliced scallions
- Toasted sesame seeds
Pairings:
- Green tea
- Sake
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the sushi rice is too dry, add a little more water when cooking it.
- If the sushi rolls are too loose, use more rice to fill them.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils thoroughly before preparing the sushi.
Food history:
- Tatami iwashi sushi is a traditional Japanese dish that originated in the Edo period (1603-1868).
Flavor profiles:
- Salty, sweet, and savory.
Serving suggestions:
- Serve the sushi rolls as an appetizer or a light meal.
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Region: Japanese