Any good sushi recipes?!
I'm open to trying it all! ^.^
Answers: I'm looking for some sushi recipes. any suggestions are much appreciated!
I'm open to trying it all! ^.^
Sushi Rolls
Ingredients
sushi rice
3 cups japanese-style cooked rice
3/4 cup rice vinegar
1 teaspoon sugar
1 teaspoon salt
roasted nori
Directions
1Cook rice according to package instructions.
2.Mix vinegar, sugar and salt.
3.Cut vinegar mixture into cooked rice until well combined.
4.To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
5.Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
6.Place your filling in a center line on the nori sheet.
7.Begin rolling by carefully folding over the top edge and starting the roll.
8.Continue to roll, keeping the roll as tight as possible.
9.Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
10.Some Possible Sushi Filling Combos----------.
11.Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
12.Mix and match to suit your taste.
13.Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
14. Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
15.California Roll-- Imitation crab meat, mayonnaise and avocado.
16.Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tastes best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
17.Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.
I've always found this site really helpful...
http://www.imakesushi.com/
CALIFORNIA ROLLS (Avocado & Crab)
1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch slices
3 tablespoons fresh lemon juice
six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
2 frozen Alaskan king crab legs, thawed, shelled, and thick sections halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed and drained
For the sauce
1/4 cup soy sauce
2 tablespoons rice wine or scotch
Preparation
In a small bowl toss the avocado gently with the lemon juice. Dry roast each sheet of asakusa nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner, for 30 seconds, or until it turns green.
Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with a long side facing you and with dampened hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. (Use the wasabi paste sparingly as it is very hot.) Arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one sixth of the crab meat. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed, and transfer the roll to a cutting board. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections.
Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.
Arrange the rolls cut side up decoratively on a platter and serve them with the sauce.
My favorite is a roll with tuna and thin slices of jalepeno peppers, cut lengthwise and rolled with the tuna in soy paper. It was called a Housten Roll and the place I used to work but I don't think it's a very common roll.