Final Episode of EHOMAKI!

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Happy Valentine’s Day, everyone!

I know this coming Sunday is  St.Valentine’s Day, and I should write about chocolates,cookies, and bonbons, but we are still in,,,,,,

 

 

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SETSUBUN!

If you come to my blog for the first time, please check the last two articles.

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Yes, we are preparing those things for this final episode of EHOMAKI!

Finally we ROLL IT !

OK, let’s roll them!

So sorry to say this,   BUT we still have one more very important thing we need to prepare.

WE NEED RICE!

I already write how to cook white rice here,  but there are some different procedures, so I will show that again.

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Here I have 3 cups of rice, washed and rinsed well like we did for white rice.  Then drain them and leave them in a colander for 30 minutes.

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Differently from just white rice, I have KOMBU here.  You may notice that , I have two balls which I put every time I cook whatever rice.  They are potteries and they distribute the heat well. Of course you don’t need to have them.

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Kombu has white stuff on the surface, but you don’t need to worry.  This is not mold. This is mannitol, which is one of  umami, a sweet agent in kombu, so please don’t wipe it off.  Just rub gently to take dirt ( if it has) with paper towel, and it is ready to go.

Place two pottery balls in the rice, and pour water.  This rice will have vinegar later, so we need to cook somewhat a little dry.  Here I use 3 cup of rice, and we need  10% more water of rice amount.  In my case, I use a 200ml cup ,so for my rice, I need 660ml of water.

After pouring the water, put kombu in it, and  leave it for 30minutes for rice to absorb the water slowly.

Now we need to prepare sushi vinegar.

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Recently many grocery stores carry sushi vinegar or seasoned rice vinegar.  It is totally fine to use it, but sometimes it may contain corn syrup, so you might want to check the ingredients.  It should be rice vinegar, salt and sugarHow simple is that?

For one cup (200ml) of  rice, we need 20-25ml of vinegar, 4-5g of sugar, and 2.5g of salt.

I use 3cups of rice, so I need 60ml-75ml of vinegar, 12-15g of sugar, and 7.5 g of salt.

Most of the stuffing of my EHOMAKI has already cooked with sugar, so this ratio is not that sweet.  If you like sweet rice, you could increase the amount of sugar.

In a small sauce pan, put them all and heat it until salt and sugar dissolve.  Please don’t boil it!  The flavor of vinegar will be gone!

While you cook rice, prepare the large bowl and a fan.

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This is SUSHI OKE, a sushi rice container made of wood.  This absorbs unnecessary water, but at the same time leaves rice moist.  FANTASTIC!

My mom send this to me a while ago, and this is my first time to use.  Until then, I was using glass bowl (non reactive bowl), so it is totally fine for you to use a regular bowl, but you need a large one.

 

OK, rice is cooked!   Take kombu out, and fluff the rice with a large spoon lightly.  Then ,

 

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transfer the rice to a large bowl, in my case into sushi oke.

 

 

Now you have cooked rice and sushi vinegar in front.

READY?

 

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The reason I told you to prepare a large bowl and a FAN is because,,,,

 

 

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we need to make wind while mixing rice with sushi vinegar!

WHY?

One of the reasons is because rice shines when it cools down with sugar quickly.  The other reason is that we want rice to absorb vinegar, that is why as soon as rice is cooked, we put vinegar.  However at the same time, we don’t want rice to too wet , so we need to cool and dry rice to prevent too much absorption.

Don’t you think this work needs more than one two hands?

YES!

I called my husband to make wind!  I was lucky.

When I was a kid, I was always asked to do that by my grandma.  That is a sweet memory…

 

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You could adjust the amount of sushi vinegar.  After mixing some, taste it, and you can stop whenever you want.

Now we have sushi rice ready.

Finally we can roll!

Before roll sushi rice, please prepare 1:1 ratio of water and rice vinegar mixture for wetting hands.  Otherwise the rice stick to your hands.

 

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We have sushi rice, vinegar and water mixture, a bamboo mat, and seaweed!

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Everything is ready!

 

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Place a sheet of seaweed (nori) on a mat, short side in front.

By the way, do you know there is two sides for nori?  The smooth side is supposed to be seen, so in this case, the rough side is up, the rice side.

 

Then,,

 

 

wet your hands with the vinegar mixture, and grab rice and place it on the seaweed.

300g of sushi rice would be good for one big roll.

We will put ingredients in the middle of the rice, so we need to make an indentation in the middle.  The thickest part is the front and then the back, and the middle.

Don’t put rice at the far edge of the seaweed.  Leave about 1 inch.

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Now place the ingredients in the middle.  If some stuffing is shorter than the length, like egg here, adjust the length, adding some.

Like rolling cakes, rolling sushi makes me excited and also nervous.

I have to do it at once!

 

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GO! GO! GO!

ROLL IT!  ROLL IT! ROLL IT!!

You have to roll tight, but don’t squash the rice.

Try to the end of the mat into the roll and make shape for finishing.

 

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Finish!

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You can serve as it is, but for it to be looked neat, let’s cut the edges.

 

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Wet the paper towel with the left over the vinegar and water mixture, and apply it to the knife.

 

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Now we can eat!

As I mentioned in the previous article, when you eat this, you have to face this year’s lucky direction.  This year South Southeast!

Ohhhhh, I wish I could show you my husband’ eating this.

I don’t know why, but he stood up and held the sushi in both hands,and finished it!

He will be healthy all year long!

 

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Would you like to be healthy and  get luck, eating EHOMAKI?

 

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