Salmon and Avocado Sushi

Instructions abbriviated from: Japanese Cooking: A Simple Art by Shizuo Tsuji

1. Make short grain sushi rice in rice cooker
2. Mix 1 Tbsp unseasoned rice vinegar, 1 Tbsp sugar, and 1 tsp salt per cup of rice. If the sugar does not dissolve, heat briefly in the microwave.
3. When the rice is cooked, fluff and spread a thin layer over the surface area of a baking pan. Quickly cool the rice by tossing it using a paddle. Use only horizontal cutting strokes "to keep the grains from being bruised or mashed". If you have a spare hand (or a helper) then also fan the rice while it is being tossed. While tossing spread the vinegar dressing over the rice, but don't use to much that the rice becomes mushy. Toss for 10 minutes or until the rice is room temperature. Cover the cooled rice with a damp dishtowel to keep it from drying out. It only keeps for 1 day and should not be refrigerated.
4. Prepare "hand vinegar" for moistening your hands so that the rice doesn't stick by adding a dash or rice vinegar to some water (about 1 tsp rice vinegar to 3 Tbsp water but exact measurements don't matter)
5. Nori seaweed has a front and back side--the front is the shiny smooth side and the back is the rougher side. It should be stored in an airtight container to keep it crisp. Just before rolling sushi, pass the shiny side of the nori seaweed over a gas flame (use chopsticks to hold the seaweed). The color should change from brownish-black to dark green. The seaweed will be gummy, hard to chew, and have less flavor if you don't toast it.
6. Place bamboo ma on flat surface. Cover with a single sheet of plastic wrap. Place nori shiny-side down on top of mat and plastic wrap.
7. Moisten fingers with "hand-vinegar", and spread some sushi rice in a 1 cm layer over the bottom 3/4ths of the sheet closest to you.
8. Lay core ingredients across the center of the rice
9. To roll, hold the ingredients in place with your fingertips and use your thumbs to push the bamboo map up and over the ingredients. Roll until it forms a cylinder. Gently and firmly press the roll for about 30 seconds to shape it.
10. Place the roll on a cutting board. Use a sharp knife to cut the pieces, do not saw through the roll. Wipe knife in between slices with a damp dishtowel; the knife should be wet.
    

Congee

Beginning stage:


This is the best congee recipe that I've found so far.

Recipe for plain rice porridge from The Key to Chinese Cooking by Irene Kuo, page 428

1/3 cup long-grain or short-grain rice
4 cups water

1. Rinse and drain rice
2. Place rice and 4 cups water into a pan and bring to a boil over high heat
3. Turn heat to medium-low. Cover pan partially, let the mixture bubble gently for 5 minutes, because "this procedure loosens the starch in the rice and blends water and rice without letting the mixture boil over, which would dissipate the creamy film of starch so necessary to making the porridge creamy."
4. Stir rice, cover fully, and turn heat to medium low. Let simmer for 1 hour.

Reheat over low heat until piping hot.