One of the keys to making sushi is the preparation of rice. Here are sushi rice tips from The Japanese Kitchen (Harvard Common Press; $29.95):

        • Use polished rice — white short-grain Japanese rice or medium-grain California rice. “Sushi rice” is polished short-grain Japanese rice.

        • Rinse rice by covering it with cold water and rubbing it in water 10 to 20 seconds. Discard liquid, add fresh water and repeat process three times.

        • After fourth rinsing, drain rice thoroughly and allow to sit in colander an hour before cooking.

        • Use quality rice vinegar.

        • If you don't have a Japanese hangiri for mixing the cooked rice with vinegar, use an unfinished wooden salad bowl and spatula. Soak the wooden bowl and spatula in cold water 30 minutes before using (this helps prevent the rice from sticking). If you don't have a wooden salad bowl, use a glass or ceramic bowl.

        • Prepared sushi rice should be stored at cool room temperature, covered with a damp cloth. Don't refrigerate sushi rice, or it will become unpleasantly firm in texture.
       

Basic Sushi Rice

1 1/2 cups raw sushi rice
2 cups water
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

        Place measured rice and water in a heavy, deep pot over medium heat. Bring to boil and cook rice until water has decreased almost to level of rice. Reduce heat to very low, cover pot tightly and continue cooking rice until all water is absorbed and rice grains are plump. Total cooking time should be about 20 to 30 minutes — 10 to 15 minutes uncovered and another 10 to 15 minutes covered.

        While rice is cooking, make dressing by whisking together vinegar, sugar and salt.

        When rice is done, let it stand, covered, in pot for 5 minutes. If using a wooden bowl, wipe inside of bowl after soaking to remove excess water. Transfer cooked rice all at once to wooden bowl, and with large circular motion, quickly pour vinegar dressing evenly over rice. Toss rice for about 2 minutes to coat with dressing.

        If using glass or ceramic bowl, place cooked rice in colander above bowl. Pour vinegar dressing over rice and toss in circular motion. Pour any dressing that has collected in the bowl back over the rice and toss again.

        Collect tossed rice in center of bowl, shape into a mound and cover with damp cloth until ready to use. Do not refrigerate. For holding several hours, store rice in container with tight-fitting lid at cool room temperature. Makes about 1.4 pounds of cooked rice.        

Sushi vs. sashimi

        There's a big difference between the two:

        • Sushi is the Japanese specialty that always includes cooked rice — usually rolled around fish or other ingredients.

        • Sashimi is based on sliced raw fish, often served with condiments such as shredded daikon radish, ginger, wasabi and soy sauce.

Making the Japanese specialty proves difficult, any way you slice it
Nicer the rice, better the sushi
Sushi restaurants rising
ABC, WB shift shows to fit
'Buffy' fans pick weapons for Time Warner battle
A good mood is good medicine
Alzheimer's guidelines remind there is hope
Consider these recent studies
Tests get at glaucoma
Body & Mind
Scale's see-saws don't deter dieters
Smart Mouth
Get to it