Zapappy

Name: Sushi
Prep time: 45 min
Cook time: 25 min
Total time: 120 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice; 2 quarts cold water, for rinsing; 2 cups cold water; 1 piece kombu, 3 inches square; 1/3 cup Japanese rice vinegar; 2 1/2 tbsp granulated sugar; 1 1/2 tsp fine sea salt; 1 lb raw fish verified by the supplier for raw service and parasite control, sliced into 32 pieces about 3 inches long and 1/4 inch thick, verified by the supplier for raw service and parasite control; sliced into 32 pieces about 3 inches long and 1/4 inch thick; 2 tsp freshly grated wasabi or high-quality prepared wasabi; 1/4 cup Japanese soy sauce, for dipping

Cooking

Ingredients

Sushi Rice

2 cups Japanese short-grain rice
2 quarts cold water, for rinsing
2 cups cold water
1 piece kombu, 3 inches square
1/3 cup Japanese rice vinegar
2 1/2 tbsp granulated sugar
1 1/2 tsp fine sea salt

Nigiri

1 lb raw fish verified by the supplier for raw service and parasite control, sliced into 32 pieces about 3 inches long and 1/4 inch thick, verified by the supplier for raw service and parasite control; sliced into 32 pieces about 3 inches long and 1/4 inch thick
2 tsp freshly grated wasabi or high-quality prepared wasabi
1/4 cup Japanese soy sauce, for dipping

Directions

Cook and Season the Sushi Rice

Raw fish is not recommended for pregnant, immunocompromised, elderly, or very young diners; use the smoked-salmon alternative for those diners.
Buy fish from a fishmonger who confirms it is intended for raw service and either exempt under FDA Food Code 3-402.11 or supplier-frozen for parasite control: -4°F or colder for 7 days, -31°F or colder for 15 hours, or frozen solid at -31°F and held at -4°F or colder for 24 hours. “Sushi-grade” wording alone is not verification. Keep the fish at 40°F or colder, prevent cross-contamination, and use it the day it is cut.
Rinse the Japanese short-grain rice in several changes of the water until the water runs nearly clear, then drain for 10 minutes.
Combine the drained rice, water, and kombu in a rice cooker. Soak for 30 minutes, then remove the kombu.
Cook the rice until tender and glossy, then rest covered for 10 minutes.
Warm the Japanese rice vinegar, granulated sugar, and fine sea salt over low heat just until dissolved; do not boil.
Transfer the hot rice to a wide nonreactive bowl. Sprinkle the seasoned vinegar over the rice and fold with a rice paddle while fanning until glossy and just warm, about 10 minutes.

Shape the Nigiri

Keep the sushi rice covered with a damp towel. Dip your fingertips in lightly vinegared water and form about 2 tbsp rice into a loose oval, using minimal pressure.
Smear a tiny amount of the wasabi on a slice of sashimi-grade fish, lay the rice on top, gently press, turn fish-side up, and shape into a clean nigiri. Repeat with the remaining rice and fish.

Serve

Serve immediately with the Japanese soy sauce for light dipping on the fish side only.