The foundation of of good sushi is the texture and seasoning of the rice. Start by combining 1 to 1 rice to cold water. Heat to a boil, then remove the pot and turn the heat down to low. After a minute or so place the pot back on the stove and let it simmer on low for about ten minutes. At this point check the rice is done then turn it out into a big bowl and fan the rice to help disperse the heat.
The seasoning is made of 5 parts rice vinegar, 2 parts sugar, and 1 part salt. Whisk all together and sprinkle on the rice, gently mixing so that all the rice gets coated. Try 5 Tbs vinegar, 2 Tbs sugar, and 1/2 Tbs salt. Check for taste.
After that, it is kind of an art to roll the sushi, but here is a few tips. To start you need to wrap the bamboo sushi roller in plastic wrap. Next, sprinkle a few sesame seeds on the plastic and spread out a square of rice and lay the seaweed wrapper over it. Now, add any filling that tickles your fancy. Finally, roll it tight and slice it into even pieces with a sharp knife. After a few cuts you will need to clean the blade.
The edamame is simple. You can buy frozen edamame at any Asian food store. Just boil them for about 7 minutes, then drain and gently salt.
Ok, I hope everyone enjoyed. See you next week.