All Day I Dream About Food & Travel: Finally I made Sushi :D

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
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"Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice."--Anthony Bourdain

The table is set for a Sushi Dinner

Ever since I watched the videos of Sushi Chef Jiro Ono, I had been craving to make Sushi at home. I bought the raw ingredients from Narita and Melbourne---sushi rice,sake, mirin, kombu or kelp, nori sheet, salmon, scallop, grilled eel, trevally fish, flounder, sushi vinegar, clam. But I wasn't sure when to make with a tight schedule. My chillers are filled with veggies and they are to be consumed asap otherwise, they might spoil. The freezer is filled with meats, fishes and many sauces. August 11th, I am planning to make my exquisite Japanese style European menu--perhaps today was the day, August 10th.

I started by cooking the rice in the afternoon. I started by washing the Koshihikari rice for at least 5-6 times until the water ran clear and then soak for at least 1 hour. Strain out the water and cook rice with kombu in the stovetop for 10 mins and then let it cook in its own steam for another 15 mins. Added the Sushi Vinegar till I let the cooked rice come down to room temperature---just perfect!

In the evening made the nikiri sauce--a dressing or sauce you'll see only in high end Japanese Sushi restaurants where the chef will apply a mysteriously looking black coloured sauce against the fish before serving you the nigiri. In simple words, 1 part of Mirin is reduced and then 2 parts of Soy Sauce are added and then reduced further until you get a syrup.