HOW TO MAKE SUSHI

(Cooked lobster with cream cheese, raw bay scallops; topped with tuna, sweet mayo, eel sauce and a touch of sriracha sauce)
(Tuna, sriracha sauce or spicy mayo, asparagus, cream cheese; tempura deep-fried roll topped with spicy mayo, black tobiko, green onions, eel sauce)

INGREDIENTS

• For Sushi Rice:
• 3 cups short-grain Japanese rice
• 1/4 cup rice vinegar
• 2 tablespoons white granulated sugar
• 2 teaspoons salt
• 3 1/4 cups cold water

INSTRUCTIONS

1. Rinse rice in fine mesh strainer under cold water for a few minutes then shake off excess water. Place into large sauce pot along with water. Cook covered over low/medium heat, bring to a simmer, turn heat down to low and cook just until water is evaporated - about 7 to 8 minutes. Remove from heat.
2. In small saucepan, combine the rice vinegar, sugar and salt. Cook over low heat and stir until dissolved. Pour over prepared rice, stir with wooden spoon, cover rice and let stand for at least 30 minutes before using. Let the rice cool enough so it's just warm to touch.
3. Other ingredients/tools needed, all based on preference: wooden bamboo rolling mat dried nori seaweed sheets
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for full instruction please see : tatyanaseverydayfood.com

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