Rolled sushi!! I need to know some simple recipes por favor!?!
Answers: I loooove sushi. I recently moved and no one here that I hang out with likes it. So i want to make it at home. How can I make rolled sushi? The keaton roll, california roll, deep fried goodness...
I use http://www.sushilinks.com/recipes.html and I love it they have tons of everything and more. Good luck
NORI MAKI SUSHI
1 c. short grain brown rice
2 c. water
4 sheets dried nori
1/2 tsp. Instead of Salt
2 to 4 tbsp. rice vinegar
2 tsp. honey
FILLING INGREDIENTS:
Choose 3 for each roll: Cooked chopped spinach Toasted sesame seeds Strips of scallion, bell pepper, celery, omelette, (no yolk) lightly steamed asparagus, carrot, or green beans Pickled umeboshi plum (use just a bit) Avocado Chopped watercress Mushrooms
CONDIMENTS:
Shoyu, sweet and hot mustard
Pickled ginger
The outside wrapper nori, is made from seaweed. It has best flavor when freshly toasted and eaten soon after.
If you want to include mushrooms, shitakes are traditional, but normal ones work too, sauteed and cut in strips. If you do come upon some dried shitakes, soak several in water, then simmer in 2 teaspoons each shoyu and sherry. Chop fine or cut into strips.
Cook rice, uncovered, in boiling water for 5 minutes, then cover and reduce heat to low. Simmer for 45 minutes.
While the rice is cooking, select and prepare your choice of fillings. You'll be making 4 rolls, it's fun to vary the fillings in each. Combine about 3 of the suggested ingredients in each.
Unless the nori sheets you have are pre-toasted, wave each one over a flame (a gas burner is ideal), holding it with tongs or fingertips, so that each sheet changes color and texture slightly, becoming light and coarser.
Dissolve Instead of Salt in rice vinegar in a small saucepan and add honey; heat gently to liquify. When the rice is cooked, turn it out onto a large platter or baking dish with sides. Pour the vinegar mixture over it, stirring as you do, and fanning the steam away, a folded newspaper works nicely. When the rice has cooled to room temperature, it is ready.
For rolling the sushi, a traditional bamboo mat is great, but not essential; a big cloth napkin works fine, just a little bigger than the nori sheets. Place the mat or cloth flat in front of you and put the first sheet of nori on it. Moisten your fingers with water or vinegar and spread 1/4 of the seasoned rice on the meat, covering it except for an inch or 2 at the top, which you'll use to seal the roll.
The rice should be not quite 1/2 inch thick. Across the middle, parallel to the top, form an indentation and place the filling materials there, forming a thin line from one end to the other. For example: A strip of omelette, a line of chopped watercress, and strips of red bell pepper. Aim for beauty and harmony too.
Grasping the nearest side of the mat, roll it up and away from you toward the top, pressing the whole thing together tightly and pushing the filling ingredients into place if necessary. Dampen the remaining "flap" of nori and seal the roll by pressing the flap along the length of the roll. Place the roll on a cutting board and slice it with a very sharp knife into 1 inch segments. Arrange, cut side up, and serve. Makes about 6 servings.
California Roll Recipe
INGREDIENTS:
4 cups sushi rice
4 sheets of nori (dried seaweed)
1 avocado
3/4 cup crab meat
2 tbsp mayonnaise
1/2 tsp salt
PREPARATION:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.
Makes 4 rolls
Tuna Sushi Roll Recipe
INGREDIENTS:
4 cups sushi rice
4 sheets of nori (dried seaweed)
4 ounces raw tuna sashimi
PREPARATION:
Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.
Makes 4 rolls
JM
I don't know many techniques but this works for me...Cook and chill Jasmine rice. Roll in moist seaweed paper. Slice 1/4 inch rounds and garnish with ginger, wasabi, and soy sauce...yum.
Easy Cali Roll
INGREDIENTS:
4 cups sushi rice
4 sheets of nori (dried seaweed)
1 avocado
3/4 cup crab meat
2 tbsp mayonnaise
1/2 tsp salt
PREPARATION:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.