We had temaki sushi (hand rolled sushi) instead of osechi this year. Toppings for temaki were tuna with mayo, avocado, carrot, cheese, tamago-yaki (egg omelette), BBQ Tofu, smoked salmon, smoked mackerel, and natto (fermented soybeans). Temaki is a fun way to enjoy sushi. Topping combinations are endless. Toppings are easy to prepare but having good sushi rice makes is very important. This recipe for sushi rice is from Nami Iijima's cook book "Cinema shokudo (Cinema diner)." I have translated it into English below.
Ingredients (4 servings) :
Rice
3 cups rice (use the rice cooker measuring cup)
2 tablespoons sake
A 5cm (2inch) square piece of konbu
Vinegar mixture
70ml rice vinegar (not seasoned)
3 tablespoons sugar
1 1/2 teaspoons salt
Directions :
(1) Wash rice (see the easy instructions provided by "Just Hungry").
(2) Put the rice in a rice cooker. Then, add sake and water to the rice according to the measurement on the rice cooker.Place the konbu piece on top of the rice and start cooking.
(3) While rice is cooking, mix vinegar, sugar, and salt.
(4) Mix in the vinegar mixture to the cooked rice while fanning - Having a uchiwa (hand fan)is very good thing. I use the 13x9x2 inch pyrex baking ware to mix the rice. It is flat so rice gets cool down quickly (note : you can discard the konbu once rice is cooked).
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