99 Dollar Sushi Recipe
Prep time: 25 minutes. Makes: 32 pieces.
This recipe was invented by Koji “Ichi” Hitotsui. Note: The prep time doesn’t include the time it takes to make the rice.
Ingredients:
1/2 pound shredded crab meat
2 tablespoons mayonnaise
1 tablespoon sugar
Dash of salt
4 nori sheets
1 plastic-covered bamboo mat
Tezu (1 cup water mixed with 1 tablespoon rice vinegar)
1 cup cooked sushi rice
8 tablespoons super chunky peanut butter
Instructions:
Mix crab meat, mayonnaise, sugar and salt. Set aside.
Lay out one nori sheet onto bamboo mat. Dip hands in tezu. Press 1/4 cup rice evenly onto mat. Turn nori over so rice side is down. Spread 2 tablespoons of peanut butter evenly onto nori. Spread 2 tablespoons of crab mixture on next.
Roll the ingredients using the bamboo mat. Slice into 8, 1-inch rolls. Repeat this process with remaining nori sheets.
Serve with soy sauce, wasabi and pickled ginger.
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Seasoned Sushi Rice
Prep time: 15 minutes. Cook time: 40 minutes. Makes 5 cups cooked rice.
Rice is the most important ingredient in sushi dishes. “Sushi” means vinegared rice. This recipe comes from Terese Hollander and Dionisio Esperas. Note: The prep time includes the 10-minute standing time after the rice is cooked.
Ingredients:
2 cups medium grain sushi rice (Kokuho Rose, Nishiki or Cal-Rose brands)
2 1/4 cups water
1/2 cup unseasoned rice vinegar
1/3 cup sugar
1 tablespoon sea salt
Instructions:
Combine rice vinegar, sugar and salt and heat until the sugar and salt dissolve. Allow to cool to room temperature.
Combine rice and water in a heavy bottomed saucepan and bring to a boil. Cover and simmer on low heat for 20 minutes. Remove from heat, fluff rice and cover with a clean towel. Allow to sit for 10 minutes. Transfer to a large, shallow dish. Add seasoning a little at a time while stirring rice. Season to taste. Rice grains should be glossy and separate. Keep covered and do not refrigerate.
Source: Sacramento Bee newspaper, Feb. 28, 2001