Preliminary form of sushi began its life in the northern part of present Thailand. It traveled to China and eventually arrived to Japan sometime at around 5th or 6th century. It took over thousand years for the preliminary sushi to transform to close to the present style of nigirizushi and rolls (not inside-out rolls). In today’s class we first focused on the preparation of perfect sushi rice – firmly cooked and properly seasoned, gari ginger pickles, simmered...
Read MoreBrown rice, dark red rice and quinoa blended sushi salad
This is an additional recipe from CIA Conference. This is a healthy, new style sushi. I cook brown rice, dark red rice and black quinoa together for the sushi rice. Quinoa is a super grain because of its nutritional value. In many areas, such as the content of calcium, phosphorus, iron, potassium, magnesium and dietary fiber, exceeds that of brown rice. This blend in sushi rice not only boosts nutritional value, but adds additional crunchiness, nutty flavor and attractive...
Read MoreHow to Make Sushi Rice
Check out an article and video of Hiroko making an elegant pressed sushi in Gourmet magazine, August 2008 issue (just came out)! Click to find Hiroko’s video:THE TECHNIQUE: HOW TO MAKE SUSHI RICE. After mastering how to prepare perfect sushi rice enjoy making many rolls and pressed sushi with your family and...
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