![]() ![]() Turn off the heat and let the egg cool slightly. Decrease the heat to medium-low and cook the egg gently until the surface is mostly dry with a few wet spots, 3 to 4 minutes (the egg should not brown). Pour in the egg and tilt the pan so the egg spreads into an even layer across the bottom of the pan. Lightly grease the bottom of the pan with the oil. Heat an 20cm, nonstick frying pan over medium heat for 1 minute. Make the egg ribbons: In a small bowl, whisk the egg with the salt and sugar until homogeneous. Keep the rice tightly covered while you prepare the toppings. Uncover, and use a rice paddle or wide spoon to gently fluff the grains. Remove from heat and keep tightly covered for 10 minutes. At this point, the rice will be cooked, but firm and still quite damp. Reduce the heat to medium and maintain a rapid simmer for 4 minutes, watching to ensure it does not boil over, then cover, reduce the heat to low and cook for 15 minutes. Set the pot over high heat and bring to a boil. After draining the cloudy water the second time, add 1¼ cups of cool water to the rice and let it soak for 15 minutes or up to overnight. Add cool water to cover, gently swirl the rice around for 20 seconds with your fingers, then tip all of the starchy water out, taking care not to let the rice grains fall down the drain. Place the rice in a small, 1-2 litre saucepan. Two (5cm) sheets nori, cut or sliced into thin strips (optional)ġ tbsp minced fresh ginger or sliced sushi (pickled) ginger (optional)ġ tsp prepared wasabi, or more to taste (optional) Note: If you have hard water, Sakai recommends using filtered water to cook the rice for best results.ġ57g cool water, plus more for rinsing (see note)ġ15g smoked or fresh sushi-grade salmon, cut into bite-size piecesġ Persian cucumber, sliced, or ½ avocado, slicedġ small carrot (30g), cut into thin matchsticks In place of cucumbers, consider sliced snap peas, steamed asparagus, pickled green beans or fresh herbs. Literally translated as “scattered sushi”, it’s a homestyle preparation that’s far more casual than what you’ll find at most sushi restaurants. You can certainly make sushi in your home kitchen, but it is, in my mind, impossible to re-create the omakase experience at home (unless you are, or live with, a sushi chef… then, please invite me over for dinner!).īut there’s another way to prepare sushi at home – no fancy knife skills required. There’s an intimacy to it, an unspoken trust and palpable respect for the ingredients, for the skill of the chef and the palate of the diner. I miss sitting at a slim restaurant bar, a sushi chef on the other side confidently passing composed bites across the invisible line separating the dining room from the kitchen. One of the things I’ve missed most during these past few years of limited social engagement and near-constant uncertainty is the calm elegance of omakase. ![]()
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