Master Sushi Rice
4 cup sushi rice (Calrose/short grain)
Water as needed
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar
Herb Crab Salad:
1/2 tbs honey
1/2 tbs Dijon mustard
1/2 x lemon juiced
1/2 tbs canola oil
1/2 lb fresh picked crab
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
1/4 cup basil chiffonade
1 x shallot minced
Salt to taste
Freshly-ground white pepper to taste
4 x yaki-nori sheets
Tempura Shrimp Hand Rolls
1/4 cup julienned gari (pickled ginger)
1/4 cup toasted sesame seeds
1/4 cup chopped green scallions
* Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in ’su’ (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.
* For the Herb Crab Salad: In a bowl whisk together honey,mustard,lemon juice and oil. Add crab, herbs and minced shallot.Season with salt and pepper and check flavor.
* Lay nori, shiny-side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick. Place crab filling 2/3 up on rice.Roll,moisten end to seal and let rest.
* For plating: On a huge white platter,drizzle Soy Syrup,Wasabi Oil,sesame seeds, gari and scallions all over.Slice maki-sushi using both bias and straight cuts.Place Tempura Shrimp Hand Rolls leaning against sushi. Enjoy.