Anyone have Sushi Recipes? ?!
I'm looking for some sushi recipes!.!.!.spicy tuna would be awesome as its my favorite!. Any things else is appreciated, I have made some shrimp, smoke salmon and crab kinds before!.Www@FoodAQ@Com
Answers:
Kappamaki - Cucumber Rolls
http://japanesefood!.about!.com/od/sushiro!.!.!.
Temaki Zushi
http://blue_moon!.typepad!.com/blue_lotus/!.!.!.
California Roll
http://video!.about!.com/japanesefood/Sush!.!.!.Www@FoodAQ@Com
http://japanesefood!.about!.com/od/sushiro!.!.!.
Temaki Zushi
http://blue_moon!.typepad!.com/blue_lotus/!.!.!.
California Roll
http://video!.about!.com/japanesefood/Sush!.!.!.Www@FoodAQ@Com
2/3 cup short-grain brown rice*
1 cup water
2 teaspoons soy sauce
2 tablespoons seasoned rice wine vinegar**
1 teaspoon wasabi powder**
1 teaspoon water
2 sheets (8 1/4- by 7 1/4-inch) roasted nori** (dried laver)
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1/2 carrot, cut into 1/16-inch-thick matchsticks
1/2 firm-ripe small California avocado
3/4 ounce radish sprouts*, roots trimmed
Soy sauce for dipping
2!. Cooking Directions
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!.
While rice is standing, stir together vinegar and remaining teaspoon soy sauce!.
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!.
Stir together wasabi and remaining teaspoon water to form a stiff paste!. Let stand at least 15 minutes (to allow flavors to develop)!.
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!.
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!.
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!.
Yield: 1 servings
Www@FoodAQ@Com
1 cup water
2 teaspoons soy sauce
2 tablespoons seasoned rice wine vinegar**
1 teaspoon wasabi powder**
1 teaspoon water
2 sheets (8 1/4- by 7 1/4-inch) roasted nori** (dried laver)
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1/2 carrot, cut into 1/16-inch-thick matchsticks
1/2 firm-ripe small California avocado
3/4 ounce radish sprouts*, roots trimmed
Soy sauce for dipping
2!. Cooking Directions
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!.
While rice is standing, stir together vinegar and remaining teaspoon soy sauce!.
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!.
Stir together wasabi and remaining teaspoon water to form a stiff paste!. Let stand at least 15 minutes (to allow flavors to develop)!.
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!.
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!.
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!.
Yield: 1 servings
Www@FoodAQ@Com
You could make this with tuna if you want!.
6
cups cooked and seasoned sushi rice
2
sheets nori
1/2
cup toasted sesame seeds or black sesame seeds
1
ripe avocado
3
cupscrab meatt
1
green onion, slice thinly
1
cucumber
soya sauce
wasabi
1!.Spread plastic wrap over thebottomm and sides of a 9 x 13 pan!.
2!.Sprinklesesamee seeds evenly over thebottomm of the pan!.
3!.Spoon half the rice over the sesame seeds!. Dampen your hands with cold water and press the rice down into an even layer!.
4!.Cover the rice layer with the nori sheets!.
5!.Peel the avocado!. Cut the avocado into thin strips and layer over top of the nori!.
6!.Mix the crab, and green onion together!. Spoon over the avocado layer and spread evenly!.
7!.Peel the cucumber!. Cut the cucumber lengthwise and use a spoon to scoop out the seeds!. Cut the cucumber into thin strips and layer over top of the crab meat!.
8!.Spoon the rest of the rice over the cucumber layer!. Dampen hands with cold water and press the rice down into an even layer!.
9!.Cover the last layer with plastic wrap!. Set another 9 x 13 inch pan on sushi and press down firmly!.
10!.Put pan in the fridge for two hours!.
11!.Takebottomm layer of plastic wrap off and invert pan on to a cutting surface!.
12!.Using a VERY sharp knife, cut into 64 squares!. Wipe your knife after each cut and dip into cold water before each cut!.
13!.Arrange on a platter and serve with soya sauce and wasabi!.
Www@FoodAQ@Com
6
cups cooked and seasoned sushi rice
2
sheets nori
1/2
cup toasted sesame seeds or black sesame seeds
1
ripe avocado
3
cupscrab meatt
1
green onion, slice thinly
1
cucumber
soya sauce
wasabi
1!.Spread plastic wrap over thebottomm and sides of a 9 x 13 pan!.
2!.Sprinklesesamee seeds evenly over thebottomm of the pan!.
3!.Spoon half the rice over the sesame seeds!. Dampen your hands with cold water and press the rice down into an even layer!.
4!.Cover the rice layer with the nori sheets!.
5!.Peel the avocado!. Cut the avocado into thin strips and layer over top of the nori!.
6!.Mix the crab, and green onion together!. Spoon over the avocado layer and spread evenly!.
7!.Peel the cucumber!. Cut the cucumber lengthwise and use a spoon to scoop out the seeds!. Cut the cucumber into thin strips and layer over top of the crab meat!.
8!.Spoon the rest of the rice over the cucumber layer!. Dampen hands with cold water and press the rice down into an even layer!.
9!.Cover the last layer with plastic wrap!. Set another 9 x 13 inch pan on sushi and press down firmly!.
10!.Put pan in the fridge for two hours!.
11!.Takebottomm layer of plastic wrap off and invert pan on to a cutting surface!.
12!.Using a VERY sharp knife, cut into 64 squares!. Wipe your knife after each cut and dip into cold water before each cut!.
13!.Arrange on a platter and serve with soya sauce and wasabi!.
Www@FoodAQ@Com