How do you make sushi?!
How do you make sushi?
Does anybody know a good sushi recipe?
Answers:
There are two main types of sushi, nigiri-zushi, which is vinegared rice hand-formed into oval shapes and topped with various raw and cooked seafood, and maki-zushi which is vinegared rice combined with seafood and vegetables then wrapped in an edible seaweed called nori and sliced into rounds. Nigiri-zushi is quite finicky to make at home and we tend to eat this type of sushi at Japanese restaurants and sushi bars. Maki-zushi, on the other hand, is far easier to prepare in your own kitchen and the taste of these delightful morsels has left many (including us) with an addiction for life! This sushi recipe requires a sushi mat for rolling.
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.
Source(s):
http://www.mediterrasian.com/delicious_r...
catch a fish cut the head off eat the body mmmmmm sushi
I don't make it. I leave it to the pros and the sushi joint.
They study this stuff. Trust your local Sushiya, unless he is not japanese.
there are all kinds and its not too hard...you need to get a bamboo mat to roll it with..there are kits available and cookbooks..i think smoked salmon makes the best sushi..
You need to get specific rice (Kokoho Rose is the best, and that's actually the brand name). Some specialty stores sell the rice seasoning (a blend of vinegar and sugar, among other things). About a cup of rice per tablespoon of seasoning, and you need to fold the seasoning in (it will become very sticky - which you want).
Place a square piece of dried seaweed (you can find this where you find the sushi seasoning) on a bamboo rolling mat, and spread the rice evenly over 2/3 of the seaweed (you want to leave about an inch or two at the end). On the edge of rice nearest you (because you will roll it towards the empty seaweed), place your fish, vegetables and whatever other fillings you would like (I like salmon and cream cheese with cucumbers - and you can usually find sushi grade fish in specialty stores that sell the other sushi ingredients). Roll this all up very tightly and cut with a very sharp knife into about 8 pieces.
cook the rice in a rice cooker/steamer (you can get the sushi rice at any local grocery store, but it has to be the sticky kind), and get the seaweed paper. once the rice is done (about 45 min w/a rice cooker), lay the seaweed wrap down, put a line of cream cheese down the middle, the put rice on it, but leave a 1/2 inch to seal it, then put a line of ur meat. i use imitation crab meat and cucumbers. then roll up, and seal with water.
You don't have to be Japanese to make sushi. Anybody can learn and practice the art. I have had tons of sushi prepared by non-Japanese people and it is the same as sushi prepared by Japanese people. See if there are any classes offered where you live. Recipes don't really work until you know how to make sushi, which is best practiced by watching and then trying it yourself.
California Sushi Roll:
Necessary Equipment
Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
A pack of roasted-seaweed (nori)
Wooden spoon or wood or plastic rice paddle for spreading
Plastic wrap
Recipe
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
3 cups uncooked Japanese short or medium grain rice
4 cups water
5 sheets sushi nori (dried seaweed - the darker it is, the better the quality)
1 large cucumber
2 to 3 avocados
Fresh lemon juice
Cooked snow crab meat or imitation crab sticks
Wasabi (Japanese horseradish)
Soy Sauce
Pickled Ginger
Directions
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves. Remove from heat and let cool.
Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes.
Wash, peel, and seed cucumber. Slice in half lengthwise, then cut into long, slender strips. Cut the avocados in half lengthwise, then remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring. If you are using snow, crab, remove the crab meat from the thicker portion of the legs and cut in half lengthwise. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise. Place the cucumber slices, avocado slice, and crab slices on a plate; cover with plastic wrap and refrigerate until you are ready to use.
When rice is done cooking, transfer to a large bowl; loosen rice grains gently with a wooden spatula or spoon by cutting and folding (do not stir, as this will crush the rice). Sprinkle the vinegar mixture over the rice, mixing together as you sprinkle (add enough dressing to coat the rice but not make it damp - you may not need to use all the vinegar dressing). Spread the hot rice on top of a large sheet of aluminum foil and let cool.
Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Place a sheet of plastic wrap on top of the bamboo mat. Place the nori on top of the plastic wrap (shiny side down). Spread a thin layer, 3/4 to 1 cup, of rice over 3/4 of the nori leaving approximately one inch of uncovered nori at each end (it helps to wet your fingers with cold water when you are patting the rice onto the nori).
Arrange strips of avocado and cucumber along the center of the rice; top with crab meat. Placing your fingers on the ingredients, carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the nori showing. Rub a small amount of cold water on the edge of the nori and bring the nori around so that it completes the sushi roll. Gently squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be carefuly not to squeeze too hard, as you may crush the ingredients or squeeze them out). Wrap the plastic wrap around the roll and set aside until ready to cut or refrigerate or for longer storage. Repeat with remaining 4 nori sheets to make additional rolls.
Place rolls on a flat cutting board and remove plastic wrap. Using a sharp knife, cut each roll into 8 pieces (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife). Arrange California Rolls on a serving platter and serve with wasabi, soy sauce, and pickled ginger. Always serve sushi rolls at room temperature.
(NOTE: To make inside-out rolls, after spreading the rice on the nori, sprinkle with poppy or roasted sesame seeds. Cover with a sheet of plastic wrap on top. Lifting with the bottom plastic wrap, turn over the nori/rice sheet onto the bamboo rolling mat. Remove top plastic wrap and proceed as above.)
DO IT YOURSELF SUSHI
Thin strips of seasoned sea weed
Mirin - Japanese bottled seasoning
Soy sauce
Wasabi - Japanese horseradish
Rice, my family likes this with brown rice
Avocado, cucumbers, red or green peppers, chives or scallions
Raw fish - if you like tuna is good
Japanese seasonings are easily available in Ethnic Section of supermarket.
Make rice. Bring hot to table. Sprinkle with 1/4 to 1/2 cup Mirin, toss. Keep covered. Have on table small bowls of chopped chives, avocado, raw tuna, slivers of cucumber, red and green peppers and whatever else strikes your fancy. Each person should have a small bowl for soy sauce and, if you wish, wasabi- Japanese horseradish to dip and a pile of seaweed wrappers.
Take seaweed wrapper in hand, cover with layer of rice. Add vegetables or fish in center. Roll up - dip in sauce - eat. Especially good with Sake.
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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. Use whole sheets as wrappers for other ingredients. For "golden string" garnish, slice stack of sheets crosswise into very thin strings. If you wish strings to be shorter, cut sheet in half before slicing.
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NORI-MAKI SUSHI
4 tbsp. sushi seasoning ("tamonoi" powder, sold in Asian food stores in packets)
2 nori sheets (seasoned & roasted nori, sold in Asian food stores in packets of 10 sheets, about 7 1/2" x 8")
2 c. hot cooked rice (short grained, sold in Asian food stores)
Cooked or parboiled vegetables (any of the following, cut into strips would be good: carrots, zucchini, green beans, spinach)
Place rice into a 2 quart mixing bowl. Sprinkle sushi seasoning over rice, then toss the rice thoroughly. If you have a sushi-making bamboo mat, great! If not, don't worry, this will work fine on the counter top without the mat.
Place one nori sheet on the counter in front of you. Place one half of the rice mixture on the nori and spread the rice with your fingertips to three edges of the nori sheet, leaving about the top 2" uncovered. Next, place any vegetables you wish to use along the bottom edge.
Roll up (jelly roll style), pressing firmly, starting at the bottom. When you reach the top 2" of nori, wet this part with water (just as you would seal an envelope) and continue rolling. Set side and repeat the process for the second roll. Cut the roll in about 6 parts using a sharp knife. Arrange on a plate. Serve with a small dish of soy sauce for dipping.
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ARMANIAN SUSHI
1 pkg. large flour tortillas (10)
2 (8 oz.) Philadelphia cream cheese, presoftened
1 c. Colby cheese
1 c. Monterey Jack cheese
1 c. turkey breast, chopped
Shredded lettuce
Diced onions
Diced olives
Butter flour tortillas with softened cream cheese. Sprinkle ingredients one at a time down center of tortilla. Roll tortilla tight, sealing edges with cream cheese to prevent crumbling. Refrigerate for 1 hour. Slice into bite sized pieces. Use salsa or favorite sauce for dipping sushi.
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CRABMEAT ROLL SUSHI
3 American c. white med.-grain rice
VINEGAR SAUCE:
1 c. rice vinegar
1 c. white sugar
2 heaping tsp. salt
Heat to dissolve sugar; don't boil; let cool.
FILLING:
Artificial crabmeat, mixed with mayonnaise
Cucumber, cut into thin strips
Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.
When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.
Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.
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MEXICAN SUSHI
1 pkg. cream cheese, softened
1 red pepper, diced
1 can black olvies, diced and drained
1 c. celery, diced
1 pkg. of Hidden Valley Ranch dressing mix (buttermilk)
1 doz. flour tortillas
Sour cream to taste
Your favorite salsa
Mix cream cheese, dressing and sour cream. Refrigerate overnight or until thickened. Lay tortilla flat and spread cheese mixture over entire tortilla sparingly. Sprinkle a little of each remaining diced ingredients over the tortilla and roll up. Slice with a sharp knife into 3/4 inch rolls. Serve with salsa.
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SUSHI PLATTERS
1 strip kombu (seaweed)
1/4 c. rice vinegar (optional)
2 tbsp. barley-malt syrup
3 c. cooked brown rice
Nori seaweed
For the filling choose from: sliced, toasted, scallions; cooked spinach; sliced lengthwise carrots; powdered or pressed horseradish; sliced avocado, pickled sliced ginger, and umaboshi plum paste.
Heat the vinegar, barley-malt syrup, and kombu until boiling. Lower heat and simmer for 5 minutes. Remove kombu and pour over rice; mix well.
Spread rice on sheets of toasted nori seaweed. Place filling of your choice in center. Roll into tight roll and let sit to seal. Cut carefully into circles.