thanks so much, Lee, drooling having had it for lunch,
"Nick Cramer" > wrote in message
...
> "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