Posts Tagged ‘Randall’s Island Horticulture Department’

By EunYoung Sebazco

Horticulture Manager

My old Japanese friend taught me how to wash and cook rice. She also taught me how to distinguish between good quality of rice. After the excellent training from her, I was able to find the beauty in the shiny surface of cooked rice and the sweetness from its chewy texture. I found the Koshihikari rice ( Oryza sativa ) from Kitazawa Seed Company a few years back and we planted them on our ricepaddy last year. The Koshihikari is a well known the expensive rice in Japan. The firm, short and sticky grains are perfect for traditional Japanese dishes. It uses a popular variety of sushi rice as well. It was first created in 1956 in Japan and has been grown in US since 1991. Also, it was first planted in New York City at Randall’s Island in 2011!


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By Yoshihiko Kousaka

Executive Chef at Jewel Bako, NYC

In 2010, I was featured as one of the best chefs in New York City as a sushi chef on France Chef TV. It was honor to be in with Daniel Boulud, David Bouley, Daniel Humm, Ben Pollinger, Michael Anthony and Ed Brown. I also introduced some of my recipes on the episode. I would like to share one of them as a basic building block in how to make sushi.
Prep time: 4h     Ingredients for 10 persons

20 oz of Japanese (Koshihikari) rice
20 oz of water
1/4 filet of golden eye snapper
1/4 ocean trout
1/4 filet of tuna rim
1/4 filet of tuna toro
1/4 filet of amberjack(yellowtail)
1/4 filet of baby red snapper
1/4 filet of octopus rack
1 wasabi root
Sushi vinegar: 1 oz sugar, 1/3 of salt, 1 cup of rice vinegar

Wash the rice a few times with a little bit of water with a gentle rubbing motion until the water isn’t white any more. Let it dry in the chinois for 25 minutes. Put the rice in a towel and cook it in a pan with water during 20 minutes. Then turn off the heat and let it rest in the towel for 20 minutes adding sushi vinegar. While it is draped in the towel, the rice will continue to steam. Let the rice and cool for 15 minutes.

Filet and remove the bones from the fish. Remove the skin/scales by slicing length-way. Cut the slices against the grain of the fish.

Peel and grate the wasabi root on shark skin rasp. Make a paste with the root.

Use the rice at the temperature of your hands. Make the rice balls in your right hand. Take the fish in the left hand and dip into the wasabi paste to smear a little onto the fish. Place the fish and rice together.

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