"Stormmee" > wrote:
> like you said portion control, and for me frequency, if i had pasta as
> much as i wanted*every day* it would go up every day after the
> second/third day, its weird because i didn't think these things were
> cumulitive, but for me at least they seem to be, now i have also gone to
> brown rice, whole wheat flour and whole grain pasta its all good. One
> thing i am wondering is if there is such a thing as brown rice sushi, Lee
> [ . . . ]

Why not. You said it was short grain rice.

Sushi Rice (Sushi-meshi or Sumeshi)

Ingredients

3-1/3 cups short-grain rice, washed
4 cups water
3 inch square konbu (giant kelp)

Dressing

5 Tbs plus 1 tsp rice vinegar
2 to 5 Tbs sugar [or Splenda - Nick note]
4 tsp sea salt

Preparation

Put rice in heavy bottomed medium-sized pot [or rice cooker?] and add the
water.

Wipe konbu clean with a damp cloth, slashing in a few places to release
more flavor if desired. Place on top of rice in water.

Cover and heat over medium heat until it starts boiling. Remove and
discard the konbu. Cover tightly and boil over high heat for 2 minutes.
Turn heat down to medium and boil another 5 minutes. Reduce heat to low
and cook for 15 minutes or 'til all water has been absorbed. Turn off heat
and let stand (on burner), with pot lid wrapped in a kitchen towel, 10 to
15 minutes.

Meanwhile, prepare vinegar dressing. Dissolve the sugar and salt in the
vinegar over low heat. [NOTE: A little more vinegar in the summer, but, to
your taste] Force-cool to room temperature by placing mixture in a metal
bowl and twirling in a bath of water and ice.

Tossing rice

Using a flat wooden spoon or rice paddle, spread the hot rice in a thin
layer in a wide and shallow wooden or plastic bowl or hangiri tub. Toss
rice with horizontal cutting strokes to keep grains separate. While
tossing, sprinkle vinegar dressing generously over the rice, but not so
much that you make the rice mushy.

Cool the rice quickly to room temperature as you toss it, using a small fan
or one of your kids fanning with a folded up newspaper! Should all take
about 10 minutes. Cover with a damp towel in a container and finish the
same day. Don't bother refrigerating to make stir-fry the next day!

Mix 'hand-vinegar' (tezu - 2 Tbs rice vinegar to 6 Tbs water) in a small
bowl and use to keep the rice from sticking to your fingers. Dip your
fingers in the "hand-vinegar" and rub palms together. Pick up sbout 1-1/2
Tbs vinegared rice and form into a roughly rectangular shape, about 1-1/2"
long by 3/4" square. Place rice across the first joint of the fingers of
your strong hand and form by clenching that hand. With index and middle
fingers, press and form rice into a more defined and firm shape, turning
rice over so that all sides receive equal pressure. Don't squash or mush
the rice; firm, but gentle. Smear a dab of wasabi in the center of the fish
and press fish and rice 'finger' together. Use nori strips as desired.
{NOTE: Nori has a "front" [shiny] side and a "back" side. The "back" side
is the side on which the ingredients are laid before rolling. Always toast
nori by passing the "Front" side over a flame 'til crisp.] Shrimp should be
parboiled (skewer with toothpick to keep from curling) about 3 minutes.

Find more info in "Japanese Cooking, A Simple Art", by Shijuo Tsuji,
Kodensha Int'l, Tokyo, 1982, p. 290 et seq. This is my favorite English
language Japanese cookbook.Tsuji-sama's descriptions, explanations, recipes
and anecdotes are beyond simply excellent. If you can find it, I highly
recommend it.

The Tsuji Culinary School is headquartered in Osaka, and has a branch in
Chteau de l'Éclair, France. Ahhh. Would that I could. ;-(

Also, see http://www.sushifaq.com/homesushi/ho...athomemaki.htm
for making California and other rolls.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061