Kemaren ada yang nanya how to make sushi. Akhirnya bongkar2lah aku nyari file2 lama secara terakhir bikin sushi ituh kira-kira 1 thn yang lalu. Untung masih nemu fotonya ... and resepnya kalo gak salah waktu itu dari situs sushilinks

Sejak balik ke pulau kecil ini hampir blom pernah lagi bikin sushi karena susyah nyari beras jepang & perlengkapannya (rice vinegar-seaweed dll). Mungkin bagusnya next time kalo pas nyebrang, belanja bahan2 makanan yang "aneh-aneh" untuk stok kali ya :).

Di foto samping ini, aku make zuccini (kalo gak ada bisa pake timun), telur dadar & crab stick untuk jadi isinya. Trus di roll ajah biar gampang. Makanan ini enak kok, Nadine sih suka walo makan plain ajah. Kalo mau lapisan nasinya sebelum digulung bisa ditambah mayones jepang, trus maemnya pake wasabi kalo suka (aku pribadi sih gak suka, abis rasane kayak pastagigi kalo di lidahku .. hehehehe).

Aku copy-in basic-nya ajah ya .. lainnya bisa dibaca dw disini

SUSHI RICE RECIPE
Often, up to 80% of product consumed during a sushi meal is rice. Getting your sushi rice right is a crucial element in successful sushi making at home. The proper preparation of the rice is so important that in our shop as well as most quality establishments there are chefs whose sole responsibility is to cook the rice.

Let's Begin
If you do not have a Japanese rice cooker, a heavy pot with lid is essential( I like Lagostina cookware). One secret is to always measure your ingredients carefully. Following is a basic sushi rice recipe for rolled sushi. Also, the type of rice you use is most important. (aku pake rice cooker biasa, caranya sama seperti kalo kita bikin nasi itu)

We recommend the following brands: Kokuho Rose, Tamaki Gold, Tamanishiki, Nozomi and Yume.

Prepare Your Tezu
Your first step is to prepare your vinegar-water solution called tezu. Mix together 250 ml of water, 30 ml of rice vinegar (Marukan and Mitsukan are excellent) and 5 ml of salt.

Ingredients
(yields - 4 large rolls [futomaki] or 10 small rolls [hosomaki]) 500 ml Sushi Rice
600 ml Water
60 ml Rice Vinegar
30 ml Sugar
5 ml Salt

Wash The Rice
Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30 minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water.

Cook The Rice
For electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling , cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered... no peaking!

Remove your pot from the heat and let stand covered for another 15 minutes.

Prepare Your Sushi Vinegar
Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.

Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the cooked grains.

Prepare Your Mixing Bowl
Moisten your bowl with a cloth dampened with your TEZU mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly.

Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used.

Fan Your Rice
After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.

You're Done
Et Voila! Sushilinks perfect sushi rice - ready for rolling!

Basically gampang kok ... gak ribet2 amat ... mungkin kalo cuma dibaca ajah kayaknya kok susah betul, ntar setelah dicoba ... baru deh ketahuan asyiknya bikin sushi :). Selamat ber-sushi ria :)