Sushi Experts Please Help?!
From what I understand there are all kinds of sushi out there. I want to make the classic sushi wrapped in seaweed. I have seen sushi with wasabi (japanese horeradish) but i generally hate horseradish. I also seen mayo put in it, but im not sure if that would taste good. I know all tastes are different but can anyone tell me a classic sushi recipe that they eat at home? Whats your favorite? What is generally everyone's favorite sushi? Im not sure what vegetables to put in it. Also, I want to make a classic sauce. Is it generally just soy sauce?
Please no bs, im serious about this
Answers: I am interested in making some classic Japanese sushi. Now I have no experience in Japanese cooking so Im kind of lost.
From what I understand there are all kinds of sushi out there. I want to make the classic sushi wrapped in seaweed. I have seen sushi with wasabi (japanese horeradish) but i generally hate horseradish. I also seen mayo put in it, but im not sure if that would taste good. I know all tastes are different but can anyone tell me a classic sushi recipe that they eat at home? Whats your favorite? What is generally everyone's favorite sushi? Im not sure what vegetables to put in it. Also, I want to make a classic sauce. Is it generally just soy sauce?
Please no bs, im serious about this
Do some digging around in this site. It explains how to make sushi (sticky) rice, how to roll the sushi (hint - use a bamboo mat), etc. It's very involved, but I have a few friends who do a decent job and they learned from this site.
http://japanesefood.about.com/od/sushi/a...
My favorite way to have sushi at home is called temaki. Whip up a batch of vinegar rice and put some nori on a plate. Make some tuna with mayo, some sliced omelet, cucumber, avocado, crab delights (or real if you can afford it), some sashimi like salmon or mackerel, and shiso leaves if you can find them. Lay out a bowl of soy sauce w/wasabi added, and have a tube of pureed ume (Japanese plum) handy. Then you can set it all at the table, and everyone can roll up their own creations. It's a blast - my family does it every Sunday for dinner. Enjoy!
I am Japanese American. I am over 50 years old. I have eaten sushi since I was a small child. I have been to Japan and eaten sushi there. I offer the following:
"Classic" sushi wrap in nori is somewhat of an contradiction. Traditional sushi is nigiri or fish on top of rice. The hand roll thing is mostly a western marketing idea. This is not to say that it is not good to eat. Traditional rolls are maki zushi. Usually tuna, eel, or cucumber in the middle. California rolls, spider rolls, rainbow rolls, etc. and their variations are strictly a white boy thing. If you are truly interested in making "Classic" style Japanese sushi, you must consult cook books written by Japanese from Japan. They are available on the internet. Be advised, making traditional sushi is an involved process. It is not just cooked rice rolled in seaweed with mayonaise and the mayo is different from American mayo.
this is my absolute fav. Cali rolls
* 4 cups sushi rice
* 4 sheets of nori (dried seaweed)
* 1 avocado
* 3/4 cup crab meat
* 2 tbsp mayonnaise
* 1/2 tsp salt
PREPARATION:
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-size pieces.
Makes 4 rolls
dip it in soy sauce it great
try raw salmon with soy sauce and wasabi, if you dont like it, then try other kind of food...
first of all, u were talking about maki. the jap word for roll. sushi is just the piece of raw fish on top of the rice.
wasabi is served because it kills bacteria that may have been on the fish---u know raw meat is dangerous if not handled well. try making simple maki at first...some california maki...crab mix (imitation crab with mayo), cucumber, avocado, seaweed. the rice will be on the outside, topped with toasted sesame seeds. usually 8 pieces.
there are rolls that are topped with spicy mayonnaise, eel sauce (sweet, thick, goes well with freshwater eel), ponzu sauce (watery, goes well with cajun seared tuna, tuna albacore, yellowtail, red snapper).some other restaurants put their own blend of spicy sauce...shriracha is a vietnamese sauce we use where i work..i found it at world market for sale.
shrimp tempura is a classical, too. where i work, they make it with shr tempura inside, crab mix, rice and note that the seaweed will be on the outside. we top it off with eel sauce. our sushi chefs put eel sauce on every maki that contains anything tempura...like soft shell crab, calamari tempura maki, lobster tempura etc.
the korean style maki is topped with sesame oil.
veggies---daikuan (some kind of pickled bright yellow raddish), gobo---looks like a carrot, but it;s not, it;s a root similar in effect like ginsenq.....raddish sprouts---kaiware in japanese......there is some special mint leaf also that gives a special taste to the vegetable makis.
soy sauce u will use only for dipping, not topping.
please not that the traditional way is to dip only the fish --when u have actual SUSHI, not MAKI---...if u'll go in a jap restaurant, don't dip the rice in the soy. it will insult the sushi chef. good luck!!!!