SUSHI RICE - 5 Servings

4 cups rice

4-1/4 cups water

4” konbu

2 tablespoons sake or mirin

Vinegar Sauce:

1/4 cup vinegar

2 tablespoons sugar

1 tablespoon salt

1/2 teaspoon gourmet powder

Wash rice 1 to 2 hours before cooking; soak in water for at least 30 minutes, and drain.

Put rice, water and konbu in rice cooker. Remove konbu when water begins steaming. Add sake and complete cooking.

SEASONING RICE WITH VINEGAR SAUCE:

Place cooked rice in a large bowl and pour the vinegar sauce over it evenly. Let it stand for 1 or 2 minutes. Mix with a large wooden ladle.

To give sheen to sushi rice, fan as rice and vinegar sauce are quickly mixed.

Osaka sushi originated in Osaka, just as nigiri sushi originated in Tokyo. Instead of rolling like maki sushi, a large, square frame is used. Place sushi rice in this frame and press lightly to pack the rice. Brush top of rice with seasoned vinegar. Arrange and decorate with prawns, crab, salmon, eggs, (cooked & seasoned) or nori. Then gently place lid which fits inside the frame and press lightly. Remove frame by pushing the lid downward and lifting it. Cut pressed sushi into interesting shapes. Arrange individual sushi artistically; garnish with greens.

Ingredients used to decorate sushi are usually sea foods. They may be boiled, or seasoned in vinegar sauce. The seasoning is generally sweeter than that used for nigiri sushi and does not include wasabi. A typical topping is fish marinated in vinegar sauce.