{"id":234,"date":"2001-01-01T09:58:00","date_gmt":"2001-01-01T14:58:00","guid":{"rendered":"http:\/\/www.kidtao.com\/?p=234"},"modified":"2020-04-21T15:19:33","modified_gmt":"2020-04-21T20:19:33","slug":"wake-up-little-sushi","status":"publish","type":"post","link":"https:\/\/www.kidtao.com\/?p=234","title":{"rendered":"Wake Up Little Sushi"},"content":{"rendered":"\n<p><strong>Basic Kit<\/strong><\/p>\n<ul>\n  <li>Dark soy sauce<\/li>\n  <li>Rice wine vinegar<\/li>\n  <li>Meshi: sticky, short grain rice<\/li>\n  <li>Nori<\/li>\n  <li>Rice spoon<\/li>\n  <li>Rolling mat (2)<\/li>\n  <li>Wasabi<\/li>\n  <li>Gari<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Making Meshi<\/strong><\/p>\n<ol>\n  <li>Wash the grains in cold water: 3 changes<\/li>\n  <li>2 cups sushi or short grain rice + 2 cups water: no salt<\/li>\n  <li>Bring this to boil over high heat uncovered<\/li>\n  <li>Cover as soon as we achieve bubblage<\/li>\n  <li>Leave everything where it is for another 10 minutes<\/li>\n  <li>2 tbs. sugar + 1 tbs. kosher salt + 2 tbs. rice wine vinegar in a microwave safe container<\/li>\n  <li>Mix up<\/li>\n  <li>Stash for 30 ~ 45 seconds on high heat<\/li>\n  <li>Dump the rice into a large (wooden, unvarnished) bowl: slow cooling is crucial<\/li>\n  <li>Once the rice is spread out a little bit, drizzle on the vinegar mixture<\/li>\n  <li>Cut it into the rice with a spatula: don\u2019t stur; slashing motion<\/li>\n  <li>Cool the rice and dry the vinegar &amp;amp; sugar syrup onto the outside of the grains for a couple of minutes<\/li>\n  <li>Place a moist tower over it &amp;amp; stash it in a cool place in your kitchen: do not put it in the refrigerator<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>Where to Get Fish<\/strong><\/p>\n<ul>\n  <li>Freshness<\/li>\n  <li>Texture<\/li>\n  <li>Flavor<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Fish to Prepare<\/strong><\/p>\n<ul>\n  <li>Red snapper<\/li>\n  <li>Mahi-mahi<\/li>\n  <li>Tuna (yellow fin)<\/li>\n  <li>Spanish mackerel<br>\n    Cf. portable ice cooler<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Making of Sushi<\/strong><\/p>\n<ul>\n  <li>Large wooden board<\/li>\n  <li>Service pieces<\/li>\n  <li>Pickled ginger (gari)<\/li>\n  <li>Nori sheets cut in half<\/li>\n  <li>Bamboo rolling mat (2)<\/li>\n  <li>1 pint water + 2 spoon rice wine vinegar<\/li>\n  <li>Meshi<\/li>\n  <li>Wasabi for garnish<\/li>\n  <li>Knife<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol>\n  <li>Leave the fish whole, and cut up what you need as you need it<\/li>\n  <li>Cut thin against the grain<\/li>\n  <li>For a round, flat fish fillet, angle it<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ul>\n  <li>When ordering sushi, always start with leaner, white fish and progress to fattier (usually darker) fish.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Nigiri<\/strong><\/p>\n<ol>\n  <li>Do not squish the rice, but does have to be shaped<\/li>\n  <li>Take a little slice of fish<\/li>\n  <li>Grate it on some wasabi<\/li>\n  <li>Flip it over, &amp;amp; press it into a hand-pressed oval of rice<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>Tekka \u0013 Maki<\/strong><\/p>\n<ol>\n  <li>Slice a couple of pieces off fillet against the grain<\/li>\n  <li>Split those down in the middle into narrow fingers<\/li>\n  <li>Lay out your mat; flat side up<\/li>\n  <li>Bring the edge all the way to the end of your board<\/li>\n  <li>Nori rough side placed up<\/li>\n  <li>Get some water on your fingers, web, but not dripping; have a towel nearby<\/li>\n  <li>Grab some rice<\/li>\n  <li>Bring it up to right about a \u00bc\u201d away from the edge of the nori<\/li>\n  <li>Rub on a little wasabi<\/li>\n  <li>Tuna down in the middle, overlapping<\/li>\n  <li>Pull the tuna in place with your fingers<\/li>\n  <li>Roll the mat over<\/li>\n  <li>Squeeze just enough to seal the roll; don\u2019t squash it<\/li>\n  <li>Dip the knife in water<\/li>\n  <li>Split the roll in half; double it over; split into 6 pieces: full sawing motion; don\u2019t push down<\/li>\n  <li>Gari + wasabi on each side<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>California Roll<\/strong><\/p>\n<ul>\n  <li>1 medium avocado<\/li>\n  <li>4 crab sticks<\/li>\n  <li>1 small cucumber<\/li>\n  <li>1\/3 cup sesame seeds<\/li>\n  <li>Plastic-covered mat<\/li>\n  <li>4 sheets of nori<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol>\n  <li>On the mat wrapped in cellophane, get your hands wet<\/li>\n  <li>Get hold of some rice<\/li>\n  <li>Add some sesame seeds<\/li>\n  <li>Flip the whole thing over onto the mat<\/li>\n  <li>Slice one \u00bc of avocado very thin (4~5)<\/li>\n  <li>Avocado goes down on the nori first<\/li>\n  <li>Krab<\/li>\n  <li>Cucumber<\/li>\n  <li>Roll, using even pressure<\/li>\n  <li>Do not add more than 3 different fillings<\/li>\n  <li>Apply even pressure to set the rice<br>\n    Dip the knife in water<\/li>\n  <li>Split in half; double up; cut into 6 pieces<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>At Sushi-Ya <\/strong><\/p>\n<ul>\n  <li>Gari: palate cleanser<\/li>\n  <li>Do not mix wasabi with shoyu unless it is for dipping sashimi<\/li>\n  <li>Go sparing; do not dump the entire bowl of shari inside shoyu<\/li>\n  <li>Always use the big end of the chopsticks when taking sushi from a communal platter.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Basic Kit Dark soy sauce Rice wine vinegar Meshi: sticky, short grain rice Nori Rice spoon Rolling mat (2) Wasabi Gari &nbsp; Making Meshi Wash the grains in cold water: 3 changes 2 cups sushi or short grain rice + 2 cups water: no salt Bring this to boil over high heat uncovered Cover as [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-234","post","type-post","status-publish","format-standard","hentry","category-diet"],"_links":{"self":[{"href":"https:\/\/www.kidtao.com\/index.php?rest_route=\/wp\/v2\/posts\/234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kidtao.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kidtao.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kidtao.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kidtao.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=234"}],"version-history":[{"count":5,"href":"https:\/\/www.kidtao.com\/index.php?rest_route=\/wp\/v2\/posts\/234\/revisions"}],"predecessor-version":[{"id":4988,"href":"https:\/\/www.kidtao.com\/index.php?rest_route=\/wp\/v2\/posts\/234\/revisions\/4988"}],"wp:attachment":[{"href":"https:\/\/www.kidtao.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kidtao.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kidtao.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}