Hat are some easy to make sea food dishes that aren't too up and close with fish?!
and also is sushi hard to make!? are there any easy to make recipes for it!?
thanks for all the help!! :)Www@FoodAQ@Com
thanks for all the help!! :)Www@FoodAQ@Com
Answers:
QUICK AND EASY TUNA FISH CASSEROLE
1 or 2 cans tuna
1 tsp garlic salt to taste
just a shake of salt
just a shake of pepper
a little over 1/2 cup of Italian bread crumbs
3/4 cup Ranch dressing
1/2 bag of egg noodles
Boil egg noodles until done; drain!.
Drain water from tuna and place in a bowl!. Add remaining ingredients!.
Be sure mixture has a creamy enoughconsistency, and taste to see if enough garlic salt has been added!. If mixture is too creamy, add more bread crumbs, and vice-versa (Ranch Dressing)!.
Stir in cooked egg noodles and serve immediately or place a couple slices of cheese (of your choice) on top and bake in the oven JUST for a couple minutes until the cheese melts!.
Overcooking will make tuna dry!.
Enjoy!
***********************
Very Easy Sushi
Things You’ll Need:
1 cup WATER
3/4 cup SUSHI RICE, or short grained rice
1!.5 tablespoons VINEGAR
1!.5 tablespoons LEMON JUICE
2 tablespoons WHITE SUGAR
0!.5 teaspoons SALT
SMOKED SALMON, or canned salmon (drained), cut into thin strips or small chunks
CARROT STICKS, cooked to barely soft stage
CREAM CHEESE, cut into very thin strips (about 1/4 inch)
RED ONION, cut into very thin strips
AVOCADO, cut into very thin strips
NORI (sheets of seaweed available at most grocery stores)!. also called sushi nori
Step1
Prepare sushi rice about 1 hour before you will need it, as it needs time to cool down completely before you roll it into your sushi!.
Step2
Boil water!. Add rice!. Reduce heat!. Cook just until rice absorbs water!.
Step3
While rice is cooking, in a small saucepan combine vinegar, lemon juice, sugar, and salt!. Bring to a boil!. Reduce heat and simmer just until sugar is dissolved!. Remove from heat!.
Step4
As soon as rice is cooked, pour hot vinegar mixture over rice!. Stir in!. Cover and let stand, to let liquid absorb into rice!. Leave it sitting until cool - you can put it into the refrigerator if you like, but wait at least 15 minutes first, to make sure there is enough time for the hot liquid to soak into the rice, or your rice will not be fully cooked!
Step5
While you are waiting for your rice to cool, you can prepare your other ingredients, as described in the list!.
Step6
When the rice is cool, you are ready to make your sushi!. Place a sheet of nori onto a slightly damp tea towel!.
Step7
Spread about 2 tablespoons of rice in a line at one end of the sushi!. Use the spoon to flatten it out to make a very thin layer!. Try to keep the rice within the first 1/3 or 1/2 of the nori closest to you!. This will make it easier to roll it later!.
Step8
Add strips of salmon on top of the rice, just one thin line along the width!.
Beside it, add one thin line of carrot sticks along the width!.
Add all fillings this way!.
Step9
Roll the edge closest to you over the lines of fillings, then roll tightly to the end!.
Use a few drops of water to help the end stick to the roll, if needed!.
Step10
Slice the roll into six or eight equal pieces!.
If you like, you can serve it with soya sauce, or wasabi (very hot!)!.Www@FoodAQ@Com
1 or 2 cans tuna
1 tsp garlic salt to taste
just a shake of salt
just a shake of pepper
a little over 1/2 cup of Italian bread crumbs
3/4 cup Ranch dressing
1/2 bag of egg noodles
Boil egg noodles until done; drain!.
Drain water from tuna and place in a bowl!. Add remaining ingredients!.
Be sure mixture has a creamy enoughconsistency, and taste to see if enough garlic salt has been added!. If mixture is too creamy, add more bread crumbs, and vice-versa (Ranch Dressing)!.
Stir in cooked egg noodles and serve immediately or place a couple slices of cheese (of your choice) on top and bake in the oven JUST for a couple minutes until the cheese melts!.
Overcooking will make tuna dry!.
Enjoy!
***********************
Very Easy Sushi
Things You’ll Need:
1 cup WATER
3/4 cup SUSHI RICE, or short grained rice
1!.5 tablespoons VINEGAR
1!.5 tablespoons LEMON JUICE
2 tablespoons WHITE SUGAR
0!.5 teaspoons SALT
SMOKED SALMON, or canned salmon (drained), cut into thin strips or small chunks
CARROT STICKS, cooked to barely soft stage
CREAM CHEESE, cut into very thin strips (about 1/4 inch)
RED ONION, cut into very thin strips
AVOCADO, cut into very thin strips
NORI (sheets of seaweed available at most grocery stores)!. also called sushi nori
Step1
Prepare sushi rice about 1 hour before you will need it, as it needs time to cool down completely before you roll it into your sushi!.
Step2
Boil water!. Add rice!. Reduce heat!. Cook just until rice absorbs water!.
Step3
While rice is cooking, in a small saucepan combine vinegar, lemon juice, sugar, and salt!. Bring to a boil!. Reduce heat and simmer just until sugar is dissolved!. Remove from heat!.
Step4
As soon as rice is cooked, pour hot vinegar mixture over rice!. Stir in!. Cover and let stand, to let liquid absorb into rice!. Leave it sitting until cool - you can put it into the refrigerator if you like, but wait at least 15 minutes first, to make sure there is enough time for the hot liquid to soak into the rice, or your rice will not be fully cooked!
Step5
While you are waiting for your rice to cool, you can prepare your other ingredients, as described in the list!.
Step6
When the rice is cool, you are ready to make your sushi!. Place a sheet of nori onto a slightly damp tea towel!.
Step7
Spread about 2 tablespoons of rice in a line at one end of the sushi!. Use the spoon to flatten it out to make a very thin layer!. Try to keep the rice within the first 1/3 or 1/2 of the nori closest to you!. This will make it easier to roll it later!.
Step8
Add strips of salmon on top of the rice, just one thin line along the width!.
Beside it, add one thin line of carrot sticks along the width!.
Add all fillings this way!.
Step9
Roll the edge closest to you over the lines of fillings, then roll tightly to the end!.
Use a few drops of water to help the end stick to the roll, if needed!.
Step10
Slice the roll into six or eight equal pieces!.
If you like, you can serve it with soya sauce, or wasabi (very hot!)!.Www@FoodAQ@Com
what do you mean by "aren't too up and close with fish!?"
here's a sushi recipe:
1!. 2/3 cup short-grain brown rice*
2!. 1 cup water
3!. 2 teaspoons soy sauce
4!. 2 tablespoons seasoned rice wine vinegar**
5!. 1 teaspoon wasabi powder**
6!. 1 teaspoon water
7!. 2 sheets (8 1/4- by 7 1/4-inch) roasted nori** (dried laver)
8!. 1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
9!. 1/2 carrot, cut into 1/16-inch-thick matchsticks
10!. 1/2 firm-ripe small California avocado
11!. 3/4 ounce radish sprouts*, roots trimmed
12!. Soy sauce for dipping
13!. Sliced gari** (pickled ginger)
2!. Cooking Directions
1!. Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes!. Remove from heat and let rice stand, covered, 10 minutes!.
2!. While rice is standing, stir together vinegar and remaining teaspoon soy sauce!.
3!. Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine!. Cool rice, tossing occasionally, about 15 minutes!.
4!. Stir together wasabi and remaining teaspoon water to form a stiff paste!. Let stand at least 15 minutes (to allow flavors to develop)!.
5!. Place sushi mat on a work surface with slats running crosswise!. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you!. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you!.
6!. Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you!. (You may need to cut pieces to fit from side to side!.) Arrange half of carrot just above cucumber in same manner!. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner!. Repeat with radish sprouts, letting some sprout tops extend beyond edge!.
7!. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten!. (Nori border will still be flat on mat!.) Open mat and roll log forward to seal with nori border!. (Moisture from rice will seal roll!.) Transfer roll, seam side down, to a cutting board!. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife!. Serve with wasabi paste, soy sauce, and ginger!.Www@FoodAQ@Com
here's a sushi recipe:
1!. 2/3 cup short-grain brown rice*
2!. 1 cup water
3!. 2 teaspoons soy sauce
4!. 2 tablespoons seasoned rice wine vinegar**
5!. 1 teaspoon wasabi powder**
6!. 1 teaspoon water
7!. 2 sheets (8 1/4- by 7 1/4-inch) roasted nori** (dried laver)
8!. 1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
9!. 1/2 carrot, cut into 1/16-inch-thick matchsticks
10!. 1/2 firm-ripe small California avocado
11!. 3/4 ounce radish sprouts*, roots trimmed
12!. Soy sauce for dipping
13!. Sliced gari** (pickled ginger)
2!. Cooking Directions
1!. Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes!. Remove from heat and let rice stand, covered, 10 minutes!.
2!. While rice is standing, stir together vinegar and remaining teaspoon soy sauce!.
3!. Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine!. Cool rice, tossing occasionally, about 15 minutes!.
4!. Stir together wasabi and remaining teaspoon water to form a stiff paste!. Let stand at least 15 minutes (to allow flavors to develop)!.
5!. Place sushi mat on a work surface with slats running crosswise!. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you!. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you!.
6!. Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you!. (You may need to cut pieces to fit from side to side!.) Arrange half of carrot just above cucumber in same manner!. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner!. Repeat with radish sprouts, letting some sprout tops extend beyond edge!.
7!. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten!. (Nori border will still be flat on mat!.) Open mat and roll log forward to seal with nori border!. (Moisture from rice will seal roll!.) Transfer roll, seam side down, to a cutting board!. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife!. Serve with wasabi paste, soy sauce, and ginger!.Www@FoodAQ@Com
Here is a link for sushi recipes
http://www!.sushirecipes!.org/
Here is a link for fish recipes
http://southernfood!.about!.com/library/re!.!.!.
hope this helps yaWww@FoodAQ@Com
http://www!.sushirecipes!.org/
Here is a link for fish recipes
http://southernfood!.about!.com/library/re!.!.!.
hope this helps yaWww@FoodAQ@Com
California Roll Recipe:
Ingredients:
4 sheets dried seaweed (nori)
4 cups sushi rice
1 avocado
1/2 lb!. imitation crab
1 tbsp mayonnaise
1/2 tsp salt
2 tsps sesame seeds
How to Cook:
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-sized pieces!. *Wipe the knife with a wet cloth before slicing sushi!.
-----------------
Ingredients
2 cups Short grain rice 3 Eggs
2 ounces Fresh ginger root 2 teaspoons Sugar
1 tablespoon Sugar 1/2 teaspoon Mirin (Sweet rice wine)
4 tablespoon Rice vinegar 1 dash Salt
1/4 teaspoon Salt 1 1/2 teaspoons Vegetable oil
1 tablespoon Powdered Wasabi 8 medium Sized shrimp
(Japanese green Horseradish) 1 small Japanese cucumber or English
1 Lemon or lime 4 ounces Fresh raw tuna
1 3" piece of konbu-dried kelp 4 ounces Fresh raw sea bream filet
2 cups Water 4 ounces Smoked salmon
2 tablespoon Sake or dry white wine 2 ounces Salmon roe
3 tablespoon Sugar 8 Sheets toasted nori
5 tablespoon Rice vinegar (dried laver or seaweed)
1 1/2 teaspoons Salt 2 tablespoon Kikoman soy sauce
Instructions
1!. Rinse rice until water is almost clear; drain in colander 1 hour!.
2!.Meanwhile, peel ginger and cut into paper-thin slices!. Soak in boiling water for few seconds, drain!. Combine 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add ginger and let stand 30 minutes!. This is for rice after soaking!. Blend wasabi with 1 ts water in a small bowl; turn upside down to enhance flavor!. Cut lemon or lime in wedges; set aside!.
3!. Wipe konbu with a damp cloth, being careful not to wipe off white substance; cut crosswise into 4 pieces!. Combine rice, 2 cups water,konbu and sake in rice cooker pot; cook according to manufacturers directions!. Remove kombu just before water boils!. (If rice cooker is not available, combine above first four ingredients, not wasabi or lemons, in a large stainless or iron saucepan with tight fitting lid!. Cover pan; bring to boil over high heat!. Just before water boils, remove konbu!. Reduce heat to low; simmer 15 minutes!. Remove from heat; let stand 10 minutes!.) Mix rice with large wooden spoon or spatula using folding motion to seperate kernels!. Insert dry towel under lid to absorb moisture; let stand 10 minutes!. Meanwhile, combine 3 tbsp!. sugar, 5 tbsp!. vinegar and 1-1/2 tsp salt!. Turn rice out into large non-metal bowl, separating kernels!. Pour vinegar mixture evenly over rice; gently but thoroughly fold in to combine!. Cover bowl with damp towel until ready to use!.
4!. Mix eggs lightly with 2 tsp!. sugar, mirin and dash of salt!. Heat oil in skillet; pour in egg mixture to evenly cover the bottom of pan!. Cool until set!. Turn out onto cutting surface; cool; Cut into strips 3 inches long and 1/2 inch wide!.
5!. Peel and devein shrimp, leaving tail on!. Thread toothpick or skewer from head to tail of each shrimp to prevent curling!. Cook 1 to 2 minutes in small amount of boiling water mixed with a dash of salt and sake!. Drain!. When almost cool remove skewers!.
6!. Cut cucumber, tuna, sea bream, and salmon into strips simular to egg strips!. 7!. Cut toasted nori into quarters!. (To toast nori, hold rougher side 2 or 3 inches from medium heat over range element until crispy, glossy and lighter in color!.)
8!. Arrange seafood, eggs, cucumber, ginger, wasabi and lemon wedges on large platter, Turn rice out into serving bowl with 1 or 2 small wooden spoons or spatulas!. Place Nori in basket!. Serve with soy sauce and explain below!. Put about 1 tbsp!. of sushi rice on sheet of nori, add ingredients and condiments of choice and wrap in nori!. Hold wrapped sushi in hand and dip into soy sauce and eatWww@FoodAQ@Com
Ingredients:
4 sheets dried seaweed (nori)
4 cups sushi rice
1 avocado
1/2 lb!. imitation crab
1 tbsp mayonnaise
1/2 tsp salt
2 tsps sesame seeds
How to Cook:
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-sized pieces!. *Wipe the knife with a wet cloth before slicing sushi!.
-----------------
Ingredients
2 cups Short grain rice 3 Eggs
2 ounces Fresh ginger root 2 teaspoons Sugar
1 tablespoon Sugar 1/2 teaspoon Mirin (Sweet rice wine)
4 tablespoon Rice vinegar 1 dash Salt
1/4 teaspoon Salt 1 1/2 teaspoons Vegetable oil
1 tablespoon Powdered Wasabi 8 medium Sized shrimp
(Japanese green Horseradish) 1 small Japanese cucumber or English
1 Lemon or lime 4 ounces Fresh raw tuna
1 3" piece of konbu-dried kelp 4 ounces Fresh raw sea bream filet
2 cups Water 4 ounces Smoked salmon
2 tablespoon Sake or dry white wine 2 ounces Salmon roe
3 tablespoon Sugar 8 Sheets toasted nori
5 tablespoon Rice vinegar (dried laver or seaweed)
1 1/2 teaspoons Salt 2 tablespoon Kikoman soy sauce
Instructions
1!. Rinse rice until water is almost clear; drain in colander 1 hour!.
2!.Meanwhile, peel ginger and cut into paper-thin slices!. Soak in boiling water for few seconds, drain!. Combine 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add ginger and let stand 30 minutes!. This is for rice after soaking!. Blend wasabi with 1 ts water in a small bowl; turn upside down to enhance flavor!. Cut lemon or lime in wedges; set aside!.
3!. Wipe konbu with a damp cloth, being careful not to wipe off white substance; cut crosswise into 4 pieces!. Combine rice, 2 cups water,konbu and sake in rice cooker pot; cook according to manufacturers directions!. Remove kombu just before water boils!. (If rice cooker is not available, combine above first four ingredients, not wasabi or lemons, in a large stainless or iron saucepan with tight fitting lid!. Cover pan; bring to boil over high heat!. Just before water boils, remove konbu!. Reduce heat to low; simmer 15 minutes!. Remove from heat; let stand 10 minutes!.) Mix rice with large wooden spoon or spatula using folding motion to seperate kernels!. Insert dry towel under lid to absorb moisture; let stand 10 minutes!. Meanwhile, combine 3 tbsp!. sugar, 5 tbsp!. vinegar and 1-1/2 tsp salt!. Turn rice out into large non-metal bowl, separating kernels!. Pour vinegar mixture evenly over rice; gently but thoroughly fold in to combine!. Cover bowl with damp towel until ready to use!.
4!. Mix eggs lightly with 2 tsp!. sugar, mirin and dash of salt!. Heat oil in skillet; pour in egg mixture to evenly cover the bottom of pan!. Cool until set!. Turn out onto cutting surface; cool; Cut into strips 3 inches long and 1/2 inch wide!.
5!. Peel and devein shrimp, leaving tail on!. Thread toothpick or skewer from head to tail of each shrimp to prevent curling!. Cook 1 to 2 minutes in small amount of boiling water mixed with a dash of salt and sake!. Drain!. When almost cool remove skewers!.
6!. Cut cucumber, tuna, sea bream, and salmon into strips simular to egg strips!. 7!. Cut toasted nori into quarters!. (To toast nori, hold rougher side 2 or 3 inches from medium heat over range element until crispy, glossy and lighter in color!.)
8!. Arrange seafood, eggs, cucumber, ginger, wasabi and lemon wedges on large platter, Turn rice out into serving bowl with 1 or 2 small wooden spoons or spatulas!. Place Nori in basket!. Serve with soy sauce and explain below!. Put about 1 tbsp!. of sushi rice on sheet of nori, add ingredients and condiments of choice and wrap in nori!. Hold wrapped sushi in hand and dip into soy sauce and eatWww@FoodAQ@Com