I Want Sushi?!
What kinds of fillings of sushi could i have!?
Recipes help
= )Www@FoodAQ@Com
Recipes help
= )Www@FoodAQ@Com
Answers:
2? cups Japanese short-grain rice (like Koshihikari rice)
2? cups cold water
4 tablespoons rice vinegar
3 tablespoons superfine (caster) sugar
2 teaspoons salt
Your choice of fillings (see Sushi roll variations below)
6 sheets nori
Japanese soy sauce
Pickled ginger (gari)
Wasabi paste
PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well!. PLACE the rice and the cold water in a medium saucepan and bring to the boil!. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid!. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl!. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice!. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature!. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn)!. FOR instructions on how to fill, roll and eat sushi rolls click here!.
Sushi roll variations!. The range of possible fillings for sushi rolls is enormous!. By mixing and matching various ingredients you can create many different varieties!. Here are some popular fillings, followed by a selection of our favorite sushi rolls:
?Smoked salmon
?Cooked shrimp (prawns)
?Crab (or surimi)
?Very fresh raw tuna and salmon
?Tofu (firm or silken)
?Eggs (made into an omelet and cut into strips)
?Toasted sesame seeds
?Cucumber
?Avocado
?Scallions (spring onions)
?Mushrooms
?Snow peas
?Snow pea sprouts
?Asparagus (lightly steamed)
?Carrot
Each of the following sushi recipes makes 6 sushi rolls (or approximately 36 sushi rounds):
Smoked salmon and asparagus sushi rolls!. Cut 6 oz (180g) of smoked salmon into thin strips!. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
Tuna and cucumber sushi rolls!. Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips!. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
Shrimp and vegetable sushi rolls!. Cut 12 large peeled, cooked shrimp (prawns) in half lengthways!. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips!. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ? an avocado!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
Tofu, sesame and mixed vegetable sushi rolls!. Lightly toast 3 teaspoons of sesame seeds in a frying pan!. Cut 6? oz (200g) of firm tofu into thin strips!. Peel and grate a small carrot!. Remove the stems from 6 fresh shitake mushrooms (or use soaked, dried mushrooms or regular mushrooms) and thinly slice the flesh!. Wash and drain ? cup snow pea sprouts!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal quantities of each filling on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
California sushi rolls!. Cut 10 oz (300g) of crab (or surimi) into thin strips and mix with 2 tablespoons of Japanese or regular mayonnaise!. Peel an avocado and cut the flesh into strips!. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of crab, cucumber and avocado on top!. Roll the sushi up and cut into 1?-inch rounds to serve!. As a variation, replace the crab with cooked shrimp!.
Egg and vegetable sushi rolls!. Cook an ordinary omelet using 2 eggs seasoned with salt and pepper, then slice it into thin strips!. Cut 12 snow peas into thin strips and grate a small carrot!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
How and where to purchase sushi grade seafood; also how to prepare
Sushi Recipe For Making Cucumber RollsSushi restaurants use both fresh and frozen fish!. With today’s freezing technology, fish can be frozen quickly to retain freshness, flavor and color!. As long as it is not kept frozen a long time and goes to the market quickly the fish will have a good fresh flavor!.
However, I recommend you stay away from packaged frozen fish, unless it is sold specifically as sushi grade!.
There are a lot of sushi grade fish suppliers on the Internet that provide fresh fish and frozen fish!. Supermarkets sometimes have sushi grade fish!. Most of the time it will have been frozen and defrosted before sale!. This fish is okay when it has just been defrosted, but don’t keep it for sushi more than 2 days!.
Keep sushi fish on ice in your meat box part of the refrigerator!. Tell the fish sales person that you need fish for sushi, ask which days fish is delivered and get them to pick you out some nice sushi grade fish!. Never use fish with a fishy odor!.
How To Spot A Fresh Fish
Sushi Recipe For Making Cucumber RollsLook for fillets that are bright in color, not dull or darkened or dry looking!. Buy loins or thick fillets, not steaks because they are much better for slicing!. Try to find fillets at least one inch thick, so you can slice a wide enough piece for Nigiri sushi!. You can see some methods of slicing for various thicknesses of fish in the fish preparation area of this page!.
If you live near the coast you can locate fresh fish at the port or at small quality seafood stores!. If fish is whole, it should be firm to touch not squishy, eyes bright not cloudy or discolored and scales must look fresh and bright not dull!. Scales should be intact, no loose scales!.
Try to avoid purchasing Ahi tuna or albacore loins that have too many distinct white lines in the flesh!. This is a soft sinew and has a slight stringy texture, not suitable for Nigiri sushi!. This part of the fish is fine to cook, or it can be used for roll sushi!. When chopped, the sinew will easily pull away from the flesh!.
Cooking Sushi Rice:
gredients:
? 3 cups Japanese rice
? 3 1/4 cups water
? 1/3 cup rice vinegar
? 3 Tbsp sugar
? 1 tsp salt
Preparation:
After washing and soaking Japanese rice, cook and let it steam!. See How to Cook Japanese Rice!.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan!. Put the pan on low heat and heat until the sugar dissolves!. Cool the vinegar mixture!.
Spread the hot steamed rice into a large plate or a large bowl!. Please use a non-metallic bowl to prevent any interaction with rice vinegar!. It's best to use a wooden bowl called sushi-oke!. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly!. Be careful not to smash the rice!.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice!. This will give sushi rice a shiny look!. It's best to use sushi rice right away!.
Still Need Help!? Here are a Few Videos :)
easiest:
?http://video!.about!.com/japanesefood/Sush!.!.!.
?http://www!.videojug!.com/film/how-to-make!.!.!.
?http://www!.youtube!.com/watch!?v=qndZKzNHp!.!.!.
?http://www!.5min!.com/Video/How-to-make-Su!.!.!.
?http://www!.5min!.com/Video/How-to-Make-Su!.!.!.Www@FoodAQ@Com
2? cups cold water
4 tablespoons rice vinegar
3 tablespoons superfine (caster) sugar
2 teaspoons salt
Your choice of fillings (see Sushi roll variations below)
6 sheets nori
Japanese soy sauce
Pickled ginger (gari)
Wasabi paste
PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well!. PLACE the rice and the cold water in a medium saucepan and bring to the boil!. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid!. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl!. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice!. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature!. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn)!. FOR instructions on how to fill, roll and eat sushi rolls click here!.
Sushi roll variations!. The range of possible fillings for sushi rolls is enormous!. By mixing and matching various ingredients you can create many different varieties!. Here are some popular fillings, followed by a selection of our favorite sushi rolls:
?Smoked salmon
?Cooked shrimp (prawns)
?Crab (or surimi)
?Very fresh raw tuna and salmon
?Tofu (firm or silken)
?Eggs (made into an omelet and cut into strips)
?Toasted sesame seeds
?Cucumber
?Avocado
?Scallions (spring onions)
?Mushrooms
?Snow peas
?Snow pea sprouts
?Asparagus (lightly steamed)
?Carrot
Each of the following sushi recipes makes 6 sushi rolls (or approximately 36 sushi rounds):
Smoked salmon and asparagus sushi rolls!. Cut 6 oz (180g) of smoked salmon into thin strips!. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
Tuna and cucumber sushi rolls!. Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips!. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
Shrimp and vegetable sushi rolls!. Cut 12 large peeled, cooked shrimp (prawns) in half lengthways!. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips!. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ? an avocado!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
Tofu, sesame and mixed vegetable sushi rolls!. Lightly toast 3 teaspoons of sesame seeds in a frying pan!. Cut 6? oz (200g) of firm tofu into thin strips!. Peel and grate a small carrot!. Remove the stems from 6 fresh shitake mushrooms (or use soaked, dried mushrooms or regular mushrooms) and thinly slice the flesh!. Wash and drain ? cup snow pea sprouts!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal quantities of each filling on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
California sushi rolls!. Cut 10 oz (300g) of crab (or surimi) into thin strips and mix with 2 tablespoons of Japanese or regular mayonnaise!. Peel an avocado and cut the flesh into strips!. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of crab, cucumber and avocado on top!. Roll the sushi up and cut into 1?-inch rounds to serve!. As a variation, replace the crab with cooked shrimp!.
Egg and vegetable sushi rolls!. Cook an ordinary omelet using 2 eggs seasoned with salt and pepper, then slice it into thin strips!. Cut 12 snow peas into thin strips and grate a small carrot!. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top!. Roll the sushi up and cut into 1?-inch rounds to serve!.
How and where to purchase sushi grade seafood; also how to prepare
Sushi Recipe For Making Cucumber RollsSushi restaurants use both fresh and frozen fish!. With today’s freezing technology, fish can be frozen quickly to retain freshness, flavor and color!. As long as it is not kept frozen a long time and goes to the market quickly the fish will have a good fresh flavor!.
However, I recommend you stay away from packaged frozen fish, unless it is sold specifically as sushi grade!.
There are a lot of sushi grade fish suppliers on the Internet that provide fresh fish and frozen fish!. Supermarkets sometimes have sushi grade fish!. Most of the time it will have been frozen and defrosted before sale!. This fish is okay when it has just been defrosted, but don’t keep it for sushi more than 2 days!.
Keep sushi fish on ice in your meat box part of the refrigerator!. Tell the fish sales person that you need fish for sushi, ask which days fish is delivered and get them to pick you out some nice sushi grade fish!. Never use fish with a fishy odor!.
How To Spot A Fresh Fish
Sushi Recipe For Making Cucumber RollsLook for fillets that are bright in color, not dull or darkened or dry looking!. Buy loins or thick fillets, not steaks because they are much better for slicing!. Try to find fillets at least one inch thick, so you can slice a wide enough piece for Nigiri sushi!. You can see some methods of slicing for various thicknesses of fish in the fish preparation area of this page!.
If you live near the coast you can locate fresh fish at the port or at small quality seafood stores!. If fish is whole, it should be firm to touch not squishy, eyes bright not cloudy or discolored and scales must look fresh and bright not dull!. Scales should be intact, no loose scales!.
Try to avoid purchasing Ahi tuna or albacore loins that have too many distinct white lines in the flesh!. This is a soft sinew and has a slight stringy texture, not suitable for Nigiri sushi!. This part of the fish is fine to cook, or it can be used for roll sushi!. When chopped, the sinew will easily pull away from the flesh!.
Cooking Sushi Rice:
gredients:
? 3 cups Japanese rice
? 3 1/4 cups water
? 1/3 cup rice vinegar
? 3 Tbsp sugar
? 1 tsp salt
Preparation:
After washing and soaking Japanese rice, cook and let it steam!. See How to Cook Japanese Rice!.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan!. Put the pan on low heat and heat until the sugar dissolves!. Cool the vinegar mixture!.
Spread the hot steamed rice into a large plate or a large bowl!. Please use a non-metallic bowl to prevent any interaction with rice vinegar!. It's best to use a wooden bowl called sushi-oke!. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly!. Be careful not to smash the rice!.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice!. This will give sushi rice a shiny look!. It's best to use sushi rice right away!.
Still Need Help!? Here are a Few Videos :)
easiest:
?http://video!.about!.com/japanesefood/Sush!.!.!.
?http://www!.videojug!.com/film/how-to-make!.!.!.
?http://www!.youtube!.com/watch!?v=qndZKzNHp!.!.!.
?http://www!.5min!.com/Video/How-to-make-Su!.!.!.
?http://www!.5min!.com/Video/How-to-Make-Su!.!.!.Www@FoodAQ@Com
VEGETABLES
?Avocados: Carefully cut in half, going around pit!. When separated, cut out pit, and then cut into fourths!. By this point, you should be able to peel the avocado, but if the skin is tough, you might need to cut into eighths!. Proceed to cut into narrow strips!.
? Tomatoes: Medium ripe plum tomatoes work best!. Cut off top, cut in half lengthwise, lay flat on board and cut into strips!.
? Scallions: You can use just the green, white or both!. Cut off bottom and any frayed tops and mince very fine!.
? Cucumbers: Peel!. Cut in half, and then in quarters!. Cut out seeds!. Cut each quarter into strips!. If they are very wide and rectangular, you may want to make another lengthwise cut!. Adjust length to fit size of rolls, if necessary!.
? Red peppers: Cut out core and remove white veins!. Cut into narrow strips--much narrower than you probably use in salads or other dishes!.
OTHER FILLINGS
?Plum Paste (umeboshi): Available in the same stores as the other sushi ingredients, often near the wasabi!. For a sharp, sweet taste, use the same way as wasabi, putting a light smear across the rice before laying down the fillings!.
? Cooked Fish: Salmon is a good bet, but whitefish and fresh tuna are also commonly used!. You can cook plain or marinate for an hour or two in a zipper bag with teriyaki sauce!. Broiling for about 10 minutes per inch of thickness is a good rule of thumb, flipping about half way through, but ovens vary widely!. After cooking, peel off any skin!. For flakier fishes like salmon, the easiest thing to do is gently mash into little pieces, which will lay out neatly in the rolls!. Meatier fishes can be cut into thin slices!.
?Smoked Salmon: Choose your favorite: Norwegian smoked, Scotch smoked, lox, etc!., though you probably wouldn't want to stick the more expensive fish into sushi rolls!. Cut into narrow strips!.Www@FoodAQ@Com
?Avocados: Carefully cut in half, going around pit!. When separated, cut out pit, and then cut into fourths!. By this point, you should be able to peel the avocado, but if the skin is tough, you might need to cut into eighths!. Proceed to cut into narrow strips!.
? Tomatoes: Medium ripe plum tomatoes work best!. Cut off top, cut in half lengthwise, lay flat on board and cut into strips!.
? Scallions: You can use just the green, white or both!. Cut off bottom and any frayed tops and mince very fine!.
? Cucumbers: Peel!. Cut in half, and then in quarters!. Cut out seeds!. Cut each quarter into strips!. If they are very wide and rectangular, you may want to make another lengthwise cut!. Adjust length to fit size of rolls, if necessary!.
? Red peppers: Cut out core and remove white veins!. Cut into narrow strips--much narrower than you probably use in salads or other dishes!.
OTHER FILLINGS
?Plum Paste (umeboshi): Available in the same stores as the other sushi ingredients, often near the wasabi!. For a sharp, sweet taste, use the same way as wasabi, putting a light smear across the rice before laying down the fillings!.
? Cooked Fish: Salmon is a good bet, but whitefish and fresh tuna are also commonly used!. You can cook plain or marinate for an hour or two in a zipper bag with teriyaki sauce!. Broiling for about 10 minutes per inch of thickness is a good rule of thumb, flipping about half way through, but ovens vary widely!. After cooking, peel off any skin!. For flakier fishes like salmon, the easiest thing to do is gently mash into little pieces, which will lay out neatly in the rolls!. Meatier fishes can be cut into thin slices!.
?Smoked Salmon: Choose your favorite: Norwegian smoked, Scotch smoked, lox, etc!., though you probably wouldn't want to stick the more expensive fish into sushi rolls!. Cut into narrow strips!.Www@FoodAQ@Com
Japanese Chicken Wings
"Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt!. Delicious, sticky chicken wings!"
INGREDIENTS
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Method
1) Preheat oven to 350 degrees F (175 degrees C)!.
2) Cut wings in half, dip in egg and coat with flour!.
3) Heat butter in a large, deep skillet over medium-high heat!.
4) Fry wings until deep brown!. Place in a shallow roasting pan!.
5) In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt!. Pour over wings!.
6) Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often!.
and this one
Famous Japanese Restaurant-Style Salad Dressing
"This is a good recipe that is easy and flavorful!."
INGREDIENTS (Nutrition)
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Method
In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper !. Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed!.
and this one
Yakisoba Chicken
"Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market!."
INGREDIENTS
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
Method
1) In a large skillet combine sesame oil, canola oil and chili paste!. Stir fry 30 seconds!. Add garlic and stir fry an additional 30 seconds!. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink!. Remove mixture from pan, set aside and keep warm!.
2) In the emptied pan combine the onion, cabbage and carrots!. Stir fry until cabbage begins to wilt!. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend!. Serve and enjoy!Www@FoodAQ@Com
"Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt!. Delicious, sticky chicken wings!"
INGREDIENTS
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Method
1) Preheat oven to 350 degrees F (175 degrees C)!.
2) Cut wings in half, dip in egg and coat with flour!.
3) Heat butter in a large, deep skillet over medium-high heat!.
4) Fry wings until deep brown!. Place in a shallow roasting pan!.
5) In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt!. Pour over wings!.
6) Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often!.
and this one
Famous Japanese Restaurant-Style Salad Dressing
"This is a good recipe that is easy and flavorful!."
INGREDIENTS (Nutrition)
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Method
In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper !. Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed!.
and this one
Yakisoba Chicken
"Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market!."
INGREDIENTS
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
Method
1) In a large skillet combine sesame oil, canola oil and chili paste!. Stir fry 30 seconds!. Add garlic and stir fry an additional 30 seconds!. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink!. Remove mixture from pan, set aside and keep warm!.
2) In the emptied pan combine the onion, cabbage and carrots!. Stir fry until cabbage begins to wilt!. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend!. Serve and enjoy!Www@FoodAQ@Com
Good meats to put in are salmon, tuna, yellowtail, crab, eel, octopus, squid and sea urchin if you like that!. also try fried tempura shrimp sushi, it is really good!. Good vegetables for maki (rolled and cut) are cucumbers, avocados (highly reccomended) and possibly carrots!. Fish eggs in or on the outside of the rolls is always good!. If you are making it make sure to use short grained rice and use seasoned rice vinagar (which you may have to add sugar to if its not already added) When adding this add and stir thouroughly and keep sampling the rice to find the right ammount the first time!. there are good instructional videos on www!.eatsushi!.com that show the fundamentals of making sushi and i strongly reccomend you watch them!.Www@FoodAQ@Com
you need salmon or tuna but first you have to have rice and seaweed and you have to roll it all together but you also can put some veggies for example cucumber,carrot and tomatoes but has to be cut well and roll it together and you eat it just like that no cooking or oven baking!.Www@FoodAQ@Com
Cucumber and avocado
Ginger (with almost anything)
Scallions
Tuna
Smoked Salmon
Shrimps
Egg and basil pesto
Crabmeat
Crab legs
---Www@FoodAQ@Com
Ginger (with almost anything)
Scallions
Tuna
Smoked Salmon
Shrimps
Egg and basil pesto
Crabmeat
Crab legs
---Www@FoodAQ@Com
smoked salmon-already comes sliced!.cream cheese,avocado and cucumber!.roll in algae and sprinkle with sesamee seeds!.i add some lime juice and a little lime juice to the soy sauce!.and i dissolve a litttle wasabe in it too!.Www@FoodAQ@Com
Cali cut and paste answer that left out half of the process!. Nice for when a person tries and realizes that it won't work out!.Www@FoodAQ@Com
go to ichiban's besttWww@FoodAQ@Com
Crunchy shrimp roll:
6 sheets nori
3 cups sumeshi
8 pieces tempura shrimp
1 small avocado
6 sticks green onion
Directions:
1!. Cook sushi rice!.
2!. Bake tempura shrimp as directed on the package!. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine!. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking!.
3!. Cut tails off the tempura shrimp!.
4!. Slice tempura shrimp in half lengthwise, set aside!.
5!. Cut the avocado in half, discarding the pit!.
6!. Cut off the hard skin and discard!.
7!. Slice the avocado into thin sticks!.
8!. Wash the green onion, cut the long green stalks off of the white bulb-like things!. Discard the white bulbs!.
9!. Roll the sushi, using one green onion stalk, several avocado sticks, and 2 ? slices of tempura shrimp as your fillings!.
10!. Serve with shoyu, wasabi, and ginger if desired!.
***Rice***
2 1/2 cups short-grain white rice
2 3/4 cups water
5 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
***Filling***
8 ounces smoked salmon -- cut into 2-inch pieces
1 cooked chicken breast -- shredded
12 cooked shrimp
4 ounces crabmeat
4 large cooked scallops -- each sliced into 4 discs
2 cups water
2 carrots -- cut into matchsticks
1 tablespoon sugar
1 teaspoon salt
1/2 english cucumber -- quartered, seeded, and cut into strips
1 ripe avocado -- peeled and cut into slices
1 bunch watercress -- stemmed
10 sheets roasted seaweed (available at japanese markets)
2 tablespoons wasabi
1/2 cup soy sauce
Directions:
For the rice: In a bowl, combine the rice and enough water to cover it!. Stir the mixture with your hand, then tip out the water but leave the rice in the bowl!. Do this three more times or until the water becomes almost clear!. Then let the rice soak for 20 minutes!. Drain the rice into a strainer!.
In a pot, combine the rice and water!. Bring to a boil over medium heat!. Cover and cook for 5 minutes!. Turn the heat to low and cook 10 minutes more!. Turn the heat off and let the rice sit for 10 minutes!.
In a saucepan, combine the vinegar, sugar, and salt!. Stir over low heat until the sugar and salt dissolve!.
Transfer the rice to a large bowl!. Using a wooden spoon and large cutting movements, toss the rice without mashing it!. Sprinkle the vinegar mixture onto the rice as you toss and fan the rice as you work!. Cover with a clean, damp kitchen towel!.
To prepare the fillings: Arrange salmon, chicken, shrimp, crabmeat, and scallops on a platter, leaving spaces in between for the vegetables!.
In a small saucepan, combine the carrots, sugar, and salt with enough water to cover them!. Bring to a boil, and let the water boil steadily for 8 minutes until most of the liquid is absorbed!. Arrange on platter!.
Arrange cucumber strips, avocado, and watercress on platter!.
Cut each seaweed sheet into quarters!. Place on individual small plates!.
Give each diner a bowl of rice, a plate of seaweed, and some of the wasabi and soy sauce!. Instruct diners to place a generous tablespoon of rice on a square of seaweed!. Add fish or poultry and vegetables, roll into cones, and dip into soy sauce!.
Alaskan Roll:
Ingredients
Rice wine vinegar
2 sheets ribbon kelp (nori may be substituted)
2 unpacked cups cooked sushi rice
8 ounces smoked salmon, sliced
Wasabi paste
4 sprigs whole horsetail herb (cilantro may be substituted)
Kelp pickles (pickled Diakon radishes may be substituted)
Directions
On a sushi mat, sprinkle a little vinegar on the mat to moisten it!. Lay
one sheet of the kelp on the mat!. Lightly moisten the kelp with a little bit of vinegar on your
finger!. You will need a 1 cup of rice per sushi roll!. In a small amounts, pat rice in palm of hands!.
Cover kelp with patted rice 2/3 of the way up the sheet and from side to side!. Lay the salmon in a
strip in the center of the rice from side to side!.
Spicy Tuna roll:
6 sheets nori
3 cups sumeshi
12 pieces cooked ahi tuna
1 large avocado
1 tbsp mayonnaise
1 tsp miso
1 tsp red pepper powder
Cooking Directions:
1!. Cook sushi rice!.
2!. Bake tempura shrimp as directed on the package!.
3!. Cut tails off the tempura shrimp!.
4!. Cut the avocado in half, discarding the pit!.
5!. Cut off the hard skin and discard!.
6!. Slice the avocado into thin sticks!.
7!. Mix the mayonnaise, miso and red pepper powder!.
8!. Roll the sushi, using 2 pieces of tempura shrimp, a few slices of avocado, and red pepper mayonnaise as your fillings!.
Smoked Philly roll:
2 cups sushi rice (any short grain variety)
Water
1 cup rice wine vinegar
1/4 cup mirin (sweet rice wine)
1/2 cup sugar
8 sheets of nori
1/4 cup pickled ginger, julienned
1 cup of cucumber strips
1 cup smoked salmon strips
Wasabi oil
Garnish:
Lime soy syrup
Method
1) Wash rice at least three times or until water is clear!.
2) Fill rice cooker or casserole with water to about 1 inch over the rice!.
3) Over high heat, cover and bring to a boil!.
4) Reduce to medium high heat and boil vigorously for 20 minutes!.
5) Reduce heat to low and cook a further 20 minutes!.
6) Remove from heat and let sit, still covered, for another 20 minutes!.
7) In a small saucepan, slowly heat the vinegar, mirin (sweet rice wine) and sugar until very hot but not boiling!. Fold in "su" (vinegar and sugar) with the hot rice!.
8) Place rice carefully in a clean bowl, cover, and let rest for 30 minutes!.
9) On a sushi mat, place a sheet of nori!.
10) Lightly pat rice on bottom two thirds of nori!.
11) Place pickled ginger, cucumber strips and salmon strips on top of rice!.
12) Finish with a few drops of wasabi oil!.
13) Roll up sushi tightly, moistening the edges to seal and let rest!.
14) Cut sushi and arrange on a platter!.
15) Serve with wasabi oil and soy syrup
--------
12Mix and match to suit your taste!.
13Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls!.
14Spicy 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!.
15California Roll-- Imitation crab meat, mayonnaise and avocado!.
16Salmon& 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
-----
CHIRASHI-ZUSHI (SCATTERED SUSHI)
5 c!. prepared sushi rice
1 1/2 c!. dashi (fish stock essence)
4 tbsp!. mirin (sweet cooking sake)
1 tbsp!. sugar
3 tbsp!. soy sauce
6 dried shitake mushrooms
1/2 oz!. kanpyo
1 oz!. sliced benishoga (sliced red pickled ginger), coarsely chopped
4 med!. shrimp
1/2 c!. tako (octopus)
4 sticks kaniboko (imitation crab), cut into 1/2 inch pieces
2/3 c!. green peas
2/3 c!. carrot, cleaned, cubed and cooked
Dried Shitake mushrooms - softened and trimmed!. (Soak mushrooms in tepid water for 3-5 hours to soften, and then cut away stems)!.
Kanpyo - dried gourd shavings, softened!. (Wash, knead with salt and wash again)!.
GARNISH:
1 egg plus 3 egg yolks - "Golden Strings"
Parsley
Benishoga, sliced (red pickled ginger)
1!. Prepare SUSHI RICE!. 2 cups white short grain rice, uncooked!.
DRESSING:
5 tbsp!. rice vinegar
3 tbsp!. honey
4 tsp!. mirin (sweet cooking sake) - (optional)
1 tsp!. salt
Prepare rice according to directions on package!.
Dissolve honey and salt in vinegar over low heat!. Add mirin if desired!. Force-cool to room temperature by placing hot vinegar mixture in a metal bowl and twirling bowl in a bath of water and ice!.
To toss rice: Using a flat wooden spoon or proper rice paddle, spread the hot rice in a thin layer in a wide and shallow wooden or plastic bowl - some convenient substitute for a HANGIRI tub!. To keep the grains separate, toss rice with horizontal, cutting strokes!. This lateral motion will also keep grains from being bruised or mashed!. While tossing, sprinkle vinegar dressing generously over rice!. You may not have to use all the vinegar dressing!. Be careful not to add so much liquid that the rice becomes mushy!.
At the same time that you are tossing the rice, cool it quickly and thoroughly with a hand-fan (or a folded news paper)!. Get someone else to stand by and do this!. A helper is more sensible than juggling the spoon and fan by yourself!. The tossing and fanning takes about 10 minutes!. Taste to test whether the rice is room temperature!.
To keep vinegared rice from drying out, when it has cooled to room temperature, place in a container and cover with a damp cloth!. Vinegared rice should be eaten the same day it is prepared; it does not keep more than 1 day!. It should NOT be refrigerated!. Leftovers, if there are any, unfortunately cannot be stir-fried Chinese-style to make fried rice!.
THIN OMELETTE (Usuyaki Tamago) :
3 (7-inch) sheets)!.
2 eggs
1/3 tsp!. salt
2 tsp!. sugar
To prepare: Mix eggs roughly (do not beat) and stir in salt and sugar!. Strain to remove stringy bits of egg white!.
To fry: Heat Japanese rectangular egg pan or 7- or 8-inch (18- or 20-cm) skillet over medium heat!. Grease pan very lightly with an oil- dampened cloth swab!. Test pan for temperature by dropping a bit of egg in the center!. It should sizzle!.
Pour 1/3 egg mixture into pan and tilt quickly so egg mixture spreads evenly over the bottom!.
Keep over low heat, and when surface of egg mixture is almost dry, use spatula to loosen edge and then insert spatula under a third or half of the sheet and carefully and quickly flip the egg over!. Cook for 4 to 5 seconds more!.
Remove from pan and lay on a dry cutting board to cool!. Regrease pan and use remaining egg mixture for 2 more thin, flat sheets!. Cool!.
Do not stack egg sheets while hot or they will stick together!. Www@FoodAQ@Com
6 sheets nori
3 cups sumeshi
8 pieces tempura shrimp
1 small avocado
6 sticks green onion
Directions:
1!. Cook sushi rice!.
2!. Bake tempura shrimp as directed on the package!. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine!. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking!.
3!. Cut tails off the tempura shrimp!.
4!. Slice tempura shrimp in half lengthwise, set aside!.
5!. Cut the avocado in half, discarding the pit!.
6!. Cut off the hard skin and discard!.
7!. Slice the avocado into thin sticks!.
8!. Wash the green onion, cut the long green stalks off of the white bulb-like things!. Discard the white bulbs!.
9!. Roll the sushi, using one green onion stalk, several avocado sticks, and 2 ? slices of tempura shrimp as your fillings!.
10!. Serve with shoyu, wasabi, and ginger if desired!.
***Rice***
2 1/2 cups short-grain white rice
2 3/4 cups water
5 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
***Filling***
8 ounces smoked salmon -- cut into 2-inch pieces
1 cooked chicken breast -- shredded
12 cooked shrimp
4 ounces crabmeat
4 large cooked scallops -- each sliced into 4 discs
2 cups water
2 carrots -- cut into matchsticks
1 tablespoon sugar
1 teaspoon salt
1/2 english cucumber -- quartered, seeded, and cut into strips
1 ripe avocado -- peeled and cut into slices
1 bunch watercress -- stemmed
10 sheets roasted seaweed (available at japanese markets)
2 tablespoons wasabi
1/2 cup soy sauce
Directions:
For the rice: In a bowl, combine the rice and enough water to cover it!. Stir the mixture with your hand, then tip out the water but leave the rice in the bowl!. Do this three more times or until the water becomes almost clear!. Then let the rice soak for 20 minutes!. Drain the rice into a strainer!.
In a pot, combine the rice and water!. Bring to a boil over medium heat!. Cover and cook for 5 minutes!. Turn the heat to low and cook 10 minutes more!. Turn the heat off and let the rice sit for 10 minutes!.
In a saucepan, combine the vinegar, sugar, and salt!. Stir over low heat until the sugar and salt dissolve!.
Transfer the rice to a large bowl!. Using a wooden spoon and large cutting movements, toss the rice without mashing it!. Sprinkle the vinegar mixture onto the rice as you toss and fan the rice as you work!. Cover with a clean, damp kitchen towel!.
To prepare the fillings: Arrange salmon, chicken, shrimp, crabmeat, and scallops on a platter, leaving spaces in between for the vegetables!.
In a small saucepan, combine the carrots, sugar, and salt with enough water to cover them!. Bring to a boil, and let the water boil steadily for 8 minutes until most of the liquid is absorbed!. Arrange on platter!.
Arrange cucumber strips, avocado, and watercress on platter!.
Cut each seaweed sheet into quarters!. Place on individual small plates!.
Give each diner a bowl of rice, a plate of seaweed, and some of the wasabi and soy sauce!. Instruct diners to place a generous tablespoon of rice on a square of seaweed!. Add fish or poultry and vegetables, roll into cones, and dip into soy sauce!.
Alaskan Roll:
Ingredients
Rice wine vinegar
2 sheets ribbon kelp (nori may be substituted)
2 unpacked cups cooked sushi rice
8 ounces smoked salmon, sliced
Wasabi paste
4 sprigs whole horsetail herb (cilantro may be substituted)
Kelp pickles (pickled Diakon radishes may be substituted)
Directions
On a sushi mat, sprinkle a little vinegar on the mat to moisten it!. Lay
one sheet of the kelp on the mat!. Lightly moisten the kelp with a little bit of vinegar on your
finger!. You will need a 1 cup of rice per sushi roll!. In a small amounts, pat rice in palm of hands!.
Cover kelp with patted rice 2/3 of the way up the sheet and from side to side!. Lay the salmon in a
strip in the center of the rice from side to side!.
Spicy Tuna roll:
6 sheets nori
3 cups sumeshi
12 pieces cooked ahi tuna
1 large avocado
1 tbsp mayonnaise
1 tsp miso
1 tsp red pepper powder
Cooking Directions:
1!. Cook sushi rice!.
2!. Bake tempura shrimp as directed on the package!.
3!. Cut tails off the tempura shrimp!.
4!. Cut the avocado in half, discarding the pit!.
5!. Cut off the hard skin and discard!.
6!. Slice the avocado into thin sticks!.
7!. Mix the mayonnaise, miso and red pepper powder!.
8!. Roll the sushi, using 2 pieces of tempura shrimp, a few slices of avocado, and red pepper mayonnaise as your fillings!.
Smoked Philly roll:
2 cups sushi rice (any short grain variety)
Water
1 cup rice wine vinegar
1/4 cup mirin (sweet rice wine)
1/2 cup sugar
8 sheets of nori
1/4 cup pickled ginger, julienned
1 cup of cucumber strips
1 cup smoked salmon strips
Wasabi oil
Garnish:
Lime soy syrup
Method
1) Wash rice at least three times or until water is clear!.
2) Fill rice cooker or casserole with water to about 1 inch over the rice!.
3) Over high heat, cover and bring to a boil!.
4) Reduce to medium high heat and boil vigorously for 20 minutes!.
5) Reduce heat to low and cook a further 20 minutes!.
6) Remove from heat and let sit, still covered, for another 20 minutes!.
7) In a small saucepan, slowly heat the vinegar, mirin (sweet rice wine) and sugar until very hot but not boiling!. Fold in "su" (vinegar and sugar) with the hot rice!.
8) Place rice carefully in a clean bowl, cover, and let rest for 30 minutes!.
9) On a sushi mat, place a sheet of nori!.
10) Lightly pat rice on bottom two thirds of nori!.
11) Place pickled ginger, cucumber strips and salmon strips on top of rice!.
12) Finish with a few drops of wasabi oil!.
13) Roll up sushi tightly, moistening the edges to seal and let rest!.
14) Cut sushi and arrange on a platter!.
15) Serve with wasabi oil and soy syrup
--------
12Mix and match to suit your taste!.
13Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls!.
14Spicy 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!.
15California Roll-- Imitation crab meat, mayonnaise and avocado!.
16Salmon& 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
-----
CHIRASHI-ZUSHI (SCATTERED SUSHI)
5 c!. prepared sushi rice
1 1/2 c!. dashi (fish stock essence)
4 tbsp!. mirin (sweet cooking sake)
1 tbsp!. sugar
3 tbsp!. soy sauce
6 dried shitake mushrooms
1/2 oz!. kanpyo
1 oz!. sliced benishoga (sliced red pickled ginger), coarsely chopped
4 med!. shrimp
1/2 c!. tako (octopus)
4 sticks kaniboko (imitation crab), cut into 1/2 inch pieces
2/3 c!. green peas
2/3 c!. carrot, cleaned, cubed and cooked
Dried Shitake mushrooms - softened and trimmed!. (Soak mushrooms in tepid water for 3-5 hours to soften, and then cut away stems)!.
Kanpyo - dried gourd shavings, softened!. (Wash, knead with salt and wash again)!.
GARNISH:
1 egg plus 3 egg yolks - "Golden Strings"
Parsley
Benishoga, sliced (red pickled ginger)
1!. Prepare SUSHI RICE!. 2 cups white short grain rice, uncooked!.
DRESSING:
5 tbsp!. rice vinegar
3 tbsp!. honey
4 tsp!. mirin (sweet cooking sake) - (optional)
1 tsp!. salt
Prepare rice according to directions on package!.
Dissolve honey and salt in vinegar over low heat!. Add mirin if desired!. Force-cool to room temperature by placing hot vinegar mixture in a metal bowl and twirling bowl in a bath of water and ice!.
To toss rice: Using a flat wooden spoon or proper rice paddle, spread the hot rice in a thin layer in a wide and shallow wooden or plastic bowl - some convenient substitute for a HANGIRI tub!. To keep the grains separate, toss rice with horizontal, cutting strokes!. This lateral motion will also keep grains from being bruised or mashed!. While tossing, sprinkle vinegar dressing generously over rice!. You may not have to use all the vinegar dressing!. Be careful not to add so much liquid that the rice becomes mushy!.
At the same time that you are tossing the rice, cool it quickly and thoroughly with a hand-fan (or a folded news paper)!. Get someone else to stand by and do this!. A helper is more sensible than juggling the spoon and fan by yourself!. The tossing and fanning takes about 10 minutes!. Taste to test whether the rice is room temperature!.
To keep vinegared rice from drying out, when it has cooled to room temperature, place in a container and cover with a damp cloth!. Vinegared rice should be eaten the same day it is prepared; it does not keep more than 1 day!. It should NOT be refrigerated!. Leftovers, if there are any, unfortunately cannot be stir-fried Chinese-style to make fried rice!.
THIN OMELETTE (Usuyaki Tamago) :
3 (7-inch) sheets)!.
2 eggs
1/3 tsp!. salt
2 tsp!. sugar
To prepare: Mix eggs roughly (do not beat) and stir in salt and sugar!. Strain to remove stringy bits of egg white!.
To fry: Heat Japanese rectangular egg pan or 7- or 8-inch (18- or 20-cm) skillet over medium heat!. Grease pan very lightly with an oil- dampened cloth swab!. Test pan for temperature by dropping a bit of egg in the center!. It should sizzle!.
Pour 1/3 egg mixture into pan and tilt quickly so egg mixture spreads evenly over the bottom!.
Keep over low heat, and when surface of egg mixture is almost dry, use spatula to loosen edge and then insert spatula under a third or half of the sheet and carefully and quickly flip the egg over!. Cook for 4 to 5 seconds more!.
Remove from pan and lay on a dry cutting board to cool!. Regrease pan and use remaining egg mixture for 2 more thin, flat sheets!. Cool!.
Do not stack egg sheets while hot or they will stick together!. Www@FoodAQ@Com