Recipe - Herb Broth

=== MASTER SUSHI RICE ===
4 cup Sushi rice; (Calrose/short
grain)
Water; as needed
1 cup Rice wine vinegar
One fourth cup Mirin
One half cup Sugar
=== HERB CRAB SALAD ===
One half tablespoon Honey
One half tablespoon Dijon mustard
One half Lemon; juiced
One half tablespoon Canola oil
One half pound Fresh picked crab
One fourth cup Chopped cilantro
One fourth cup Chopped flatleaf parsley
One fourth cup Basil chiffonade
1 Shallot; minced
Salt; to taste
Freshlyground white pepper;
to taste
4 Yakinori sheets
Tempura Shrimp Hand Rolls;
see * Note
=== GARNISH ===
One fourth cup Julienned gari; (pickled
ginger)
One fourth cup Toasted sesame seeds
One fourth cup Chopped green scallions
Soy Syrup; see * Note
Wasabi Oil; see * Note

* Note: See the "Tempura Shrimp Hand Rolls", "Soy Syrup" and "Wasabi Oil"
recipes which are included in this collection.

Wash rice at least 3 times or until water is clear. Fill rice cooker with
water to about 1inch over rice. I highly recommend a rice cooker
there's a reason more than 2 billion people in Asia use them.

Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold
in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice
has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean
inside rim of bowl with damp cloth, cover and let rest for 30 minutes.

For the Herb Crab Salad: In a bowl, whisk together honey, mustard, lemon
juice and oil. Add crab, herbs and minced shallot. Season with salt and
pepper and check flavor.

Lay nori, shinyside down on sushi mat and lightly pat on rice on bottom
half of nori, 1/4inch thick. Place crab filling 2/3 up on rice. Roll,
moisten end to seal and let rest.

For plating: On a huge white platter, drizzle Soy Syrup, Wasabi Oil, sesame
seeds, gari and scallions all over. Slice makisushi using both bias and
straight cuts. Place Tempura Shrimp Hand Rolls leaning against sushi.
Enjoy.

This recipe yields 4