The Ultimate Rice Cooker (37 page)

Use the following chart to help adapt your own risotto recipes to the rice cooker.

A NOTE ABOUT STORAGE

Some sushi, especially that containing raw fish, is eaten soon after it is made. But other types of sushi, especially
inari zushi
or the Osaka-style
chirashi
sushi, can be made hours ahead. Store in an airtight container at
cool
room temperature. Don’t refrigerate unless absolutely necessary; the rice will harden.

A NOTE ABOUT RAW FISH

Many sushi recipes call for the use of raw fish. You would be crazy to go to the supermarket, casually buy a piece offish from the case, and go home and slice it up raw for sushi. Only the freshest, cleanest (and we’re speaking microscopically here), best quality fish that has been meticulously monitored at every step in the supply chain is deemed suitable to be eaten raw. If you are lucky enough to live in an area with a good Japanese market or to have some Japanese friends who like to make sushi, no problem. Go to the market and ask for sushi-quality fish, or ask your friends where you should buy it. Maybe your local sushi bar will sell you some. It will be expensive, but you don’t need very much. Always eat raw fish the day it is purchased. If sushi-quality fish is not available in your town, content yourself with the many kinds of sushi that do not involve raw fish. You can make a huge and delicious array of dishes with cooked fish and seafood, vegetables, and eggs.

SOME FILLINGS FOR MAKI SUSHI

Cucumber:
Japanese cucumbers are small, slender, and less watery than the American or even the long English ones. If you can’t find Japanese cucumbers, the English variety is a good substitute. To cut them for sushi: Cut the unpeeled cucumber on the diagonal into slices about ¼ inch thick, forming long ovals. Stack the ovals and cut into thin matchsticks. If you use English cucumbers, you may want to let the pieces wait for you on a double layer of paper towels so that any extra moisture is absorbed.

Radish sprouts:
These long white sprouts topped by delicate green leaves make a tasty, slightly spicy addition to sushi rolls. To use, trim away the roots, then wash the sprouts by swishing them gently in a bowl of cold water. Let dry on a double layer of paper towels.

Broiled eel (unagi kabayaki):
Unagi kabayaki
_is
eel that has been steamed, broiled, and seasoned with a slightly thick, slightly sweet sauce. This procedure is considered to be beyond the scope of most home cooks, but fortunately, you can buy already prepared
unagi
frozen or canned. To use frozen
unagi
, place the unopened package in a pot of boiling water that is large enough to hold it. Boil the package for 10 minutes, covered, then remove from the water. When the package is cool enough to handle, cut it open and remove the eel. To slice for sushi, cut the eel crosswise into pieces 2 to 3 inches wide. Then cut each piece lengthwise into thin strips (about ⅓ inch wide). It is okay to eat the skin. Eel and cucumber (use plenty of each) is a classic sushi combination called
unakyu
. (You can eat any leftover eel with plain rice as a simple
donburi
.)

Shiitake mushrooms:
Dried shiitake mushrooms are softened by soaking in water, then seasoned by simmering in a small amount of flavorful liquid. They are a very tasty and popular sushi filling. To prepare 8 medium-size dried shiitake mushrooms: Place the mushrooms in a small bowl; add water to just cover. Let the mushrooms soak until softened, 2 to 4 hours at room temperature. (If you are short on time, soak in hot water for 1 hour, or cover the bowl of mushrooms and water tightly with plastic wrap and microwave for 2 minutes on high. Allow to cool before proceeding.) Squeeze any liquid from the mushrooms, reserving it. Cut the tough stems from the mushrooms and slice the mushrooms into matchsticks. Slowly pour the mushroom soaking liquid into a small saucepan, being careful to leave any grit behind in the bowl. To the saucepan add about 2 tablespoons each sake, mirin (sweet rice wine), and soy sauce. Add ¼ teaspoon salt and, if desired, ½ teaspoon chicken bouillon granules (or ½ cube). Add the mushrooms and cook over medium-high heat until most of the liquid is absorbed. Remove the mushrooms from any remaining liquid.

If you want to use fresh shiitakes for sushi, skip the soaking step and season by cooking them with sake, mirin, and soy sauce as above, adding a bit of Dashi, if needed.

Scrambled eggs:
Finely crumbled, seasoned scrambled eggs are popular as a rice topping as well as a sushi filling. They are a lot easier to make than the thin Japanese omelets. Beat 2 eggs in a bowl with ½ teaspoon potato starch (also called potato starch flour; do not use regular potato flour! If you don’t have an Asian market in your town, you can find potato starch with the kosher foods in large supermarkets), ½ teaspoon water, 2 rounded teaspoons sugar, ½ teaspoon salt, and 2 drops soy sauce. Coat an 8-inch skillet with nonstick cooking spray. Place the skillet over high heat. When it is hot, add the egg mixture and cook, stirring with chopsticks or a spatula to break up the egg into firm but tender fine crumbles. Let cool before using.

Raw tuna:
If you can buy sushi-quality tuna in your town, by all means go ahead! It makes simple and delicious
maki
. Just cut the tuna into strips the thickness of a pencil. You can add radish sprouts if desired. One-half pound of tuna will fill 6 rolls very generously.

ALTERNATE TOPPINGS FOR CHIRASHI SUSHI

Toasted Sesame Seeds

Iri gomi
are readily available in Asian groceries and convenient to have around for sprinkling on anything, even plain rice. They are pan-toasted for this dish, even though they are already toasted, as toasting them again enhances the flavor considerably. This is an alternative topping instead of the
kampyo
.

¼ cup Japanese toasted sesame seeds (
iri gomi
)

Place the sesame seeds in a small, dry skillet over medium heat and shake the pan until evenly toasted, 2 to 3 minutes.

Kamaboko (Japanese Fish Cakes)

Kamaboko
are steamed fish cakes, often with the distinctive pink-dyed edges. They are sold fully cooked and can be found in the refrigerator section of Asian markets. This is an alternative topping instead of the
kampyo
. Cut half a
kamaboko
into thin strips.

the whole-grain COOKER

Basic Pearled Barley

Basic Brown Barley

Four-Grain Pilaf

Japanese Barley and Rice

Basic Couscous

Prune Couscous

Zucchini Couscous

Israeli Couscous with Orange

Basic Farro

Farrowith Shiitakes

Basic Buckwheat Groats

Kasha Varnishkes

Basic Millet

Basic Quinoa

Orange Dessert Quinoa

Basic Rye Berries

Mary’s Rice and Rye Pilaf

Basic Wheat Berries

Wheat Berry and Wild Rice Pilaf

Basic Bulgur Cracked Wheat

Bulgar Wheat Pilaf

Basic Wild Rice

Wild Rice with Dried Cherries and Scallions