Good recipe for sushi?!


Question: I Love Japan, and Japanese food...and I'd love to make some sushi at home.

Does anyone have a really good recipe to make it?
x thanks


Answers: I Love Japan, and Japanese food...and I'd love to make some sushi at home.

Does anyone have a really good recipe to make it?
x thanks

Japanese Sushi ingredients list:

Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.
Instructions for Japanese Sushi:

Pour the cooked rice into a tray.

Finely slice the tuna and salmon.

Put the seaweed onto a sushi mat and press rice down onto it.

Slice the mushrooms and the pieces of asparagus and lay along the rice.

Add the wasabi.

Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy.

Sushi Roll
2/3 cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 1/2 teaspoons salt
4 sheets nori seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
1/2 pound imitation crabmeat, flaked
In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Cut each roll into 4 to 6 slices using a wet, sharp knife

SUSHI RICE RECIPE

Ingredients
(yields - 4 large rolls [futomaki] or 10 small rolls [hosomaki]) 500 ml Sushi Rice
600 ml Water
60 ml Rice Vinegar
30 ml Sugar
5 ml Salt

Wash The Rice
Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30 minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water.

Cook The Rice
For electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling , cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered... no peaking!

Remove your pot from the heat and let stand covered for another 15 minutes.

Prepare Your Sushi Vinegar
Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.

Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the cooked grains.

Prepare Your Mixing Bowl
Moisten your bowl with a cloth dampened with your TEZU mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly.

Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used.

Fan Your Rice
After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.

You're Done
Et Voila! Sushilinks' perfect sushi rice – ready for rolling!

Californian Sushi Roll recipe

Californian Sushi Roll ingredients list:
1 cup of cooked rice, warm.
? cup of cooked crab meat.
? cup of vinegar.
? cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
? avocado, chopped.
Wasabi paste.

Instructions for Californian Sushi Roll:
Mix the vinegar and the sugar in a saucepan and bring to a boil.

Cook until sugar has dissolved completely; remove from heat.

Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.

Stir the sesame seeds into the rice.

Press pickled rice into a square.

Cut rice into squares.

Press each square so that rice clings, and dab some wasabi paste on each square.

Press some crab meat, golden caviar, and avocado on each of the rice square.

Crayfish Sushi recipe

Crayfish Sushi ingredients list:
2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
? teaspoon of salt.
? teaspoon of wasabi.
? cup of crayfish tails.

Instructions for Crayfish Sushi:
With a fork, mash the boiled potatoes with a fork.

Add the mustard oil, vinegar, mustard, salt and wasabi.

Set aside and allow to cool.

Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece.

Serve warm.

Japanese Sushi recipe

Japanese Sushi ingredients list:
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.

Instructions for Japanese Sushi:
Pour the cooked rice into a tray.

Finely slice the tuna and salmon.

Put the seaweed onto a sushi mat and press rice down onto it.

Slice the mushrooms and the pieces of asparagus and lay along the rice.

Add the wasabi.

Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy.

Nigiri (Finger) Sushi recipe

Nigiri (Finger) Sushi ingredients list:
Fish of your choice.
Wasabi.
Sushi Rice.
Soy sauce.

Instructions for Nigiri (Finger) Sushi:
Slice the fish of your choice into bite sized pieces.

Place a small amount of wasabi on one side of the fish.

Moisten your hands with water and place a small ball of sushi rice in your palm.

Firmly press the fish (wasabi facing down) onto the rice. Use your hands to shape it into an oblong.

Dip in soy sauce, and enjoy!

Nori Crab Rolls recipe

Nori Crab Rolls ingredients list:
8oz Seasoned dry seaweed.
7 ? oz flaked crab.
8oz softened cream cheese.
? teaspoon of Worchestershire sauce.
? teaspoon of Garlic salt.

Instructions for Nori Crab Rolls:
Mix together the crab, cream chese, worchestershire sauce and garlic salt.

Place a small amount of the crab mixture on some seaweed and roll.

Cut into bite size pieces and serve.

Salmon and Seaweed Sushi Roll recipe

Salmon and Seaweed Sushi Roll ingredients list:
6 sheets of nori seaweed.
One six-inch pickled radish.
Pickled ginger.
8 oz of sushi rice.
6 oz of raw fresh salmon.
2 tablespoons of Japanese soy sauce.
1 tablespoon of Sugar.
1 teaspoon of Wasabi paste.


Instructions for Salmon and Seaweed Sushi Roll:
Slice the pickled radish into a thin strip.

Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.

Drain; then coast with Wasabi paste.

Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.

Place one strip of salmon and one strip radish in the centre and roll to form sushi.

Slice and serve with pickled ginger.

Shrimp Sushi recipe

Shrimp Sushi ingredients list:
10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.

Instructions for Shrimp Sushi:
Skewer the shrimp from head to tail with toothpicks to prevent curling.

Place in lightly salted boiling water for 3 minutes, then transfer to ice water.

When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.

Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.

Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.

Place the shaped rice on top of the Wasabe and press gently. Press into the shrimp, but make sure it holds its shape.

Sushi Pancakes recipe

Sushi Pancakes ingredients list:
4 eggs.
2 tablespoons of water.
? teaspoon of salt.
1 tablespoon of vegetable oil.

Instructions for Sushi Pancakes:
Beat the eggs with the water and salt.

Cook on a low heat in a lightly oiled pan to make 8-9 (thin) pancakes.

Eat with a range of Sushi.

Tuna Sushi recipe

Tuna Sushi ingredients list:
? lb of fresh tuna fillet.
2 cups of sushi rice.
Wasabi horseradish sauce.

Instructions for Tuna Sushi:
Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.

Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger.

Using your hands, take the rice and form a rectangular shape to match the tuna slices.

Spread Wasabi horseradish on the slice of tuna.

Place the rice block on top, and press gently to shape the sushi.

Serve as desired.

Vegetarian Sushi recipe

Vegetarian Sushi ingredients list:
4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
? cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.

Instructions for Vegetarian Sushi:
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.

Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.

Remove from the marinade and drain.

With a blender, whip the sweet potatoes until they are smooth and creamy.

Lay a piece of plastic wrap on a flat surface.

Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.

Place a sheet of non on top of rice, and then spread ? cup of blended sweet potatoes on non and sprinkle with sesame seeds.

Place ? cup cucumber strips in the middle.

Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).

Allow to chill for at least 3 hours before slicing.

Slice with a damp knife into half-inch thick slices.

Serve cold.

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