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To make the sushi vinegar: In a large saucepan over medium-high heat, bring rice wine vinegar, sugar, salt, mirin, and kombu to a boil and simmer until sugar and salt are dissolved, about
5 minutes. Remove from heat and add the katsuo. Let steep for 20 minutes. Strain through cheese cloth and store in the refrigerator in a tightly sealed container for up to 1 month.
To make the sushi rice: Rinse the rice in cold water and drain well. Place the rice in
an electric rice cooker and add the water. Let stand for at least 30 minutes, then start the rice cooker and cook rice until done. (If you do not have a rice cooker, bring the rice and water to a boil in a covered pan, then reduce the heat to medium-low and simmer for 15 minutes. Remove the pan from heat and remove the lid. Cover the pan with a clean cloth and re-cover with the lid. Allow the rice to finish cooking for another 15 minutes without heat.) When rice is cooked, transfer it into a wooden bowl (handai) or large shallow bowl. Add the sushi vinegar or store-bought seasoned rice vinegar to the rice while mixing with a cutting and turning motion. For best results, fan the rice while mixing.
Assembling the sushi tacos: Place the
cut nori squares on plates that are easy to reach. Set the warm sushi rice in the middle of the table, along with small bowls of "taco" fillings. Family or guests can take a sheet of nori in one hand and put a little spoon of rice in the middle, then top the rice with whatever fillings they would like. This makes sushi easy and accessible
for an everyday meal.
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