Good recipes for making sushi at home?!
Good recipes for making sushi at home?
I've just started making my own sushi at home. I know how to make the rice, with the rice vinegar and all (or maybe I'm doing that wrong, I add 1/4 cup of rice vinegar to 2 cups of cooked Calrose rice and I don't smash the rice into paste while preparing it). I also know how to prepare and roll them up into nice little rolls. My problem is that my California rolls just seem like they're missing something. They don't taste quite as good as the sushi restaurant's. I use crab, avocado, and sesame seeds - can't use cucumber because my daughter is allergic to it. I think the restaurant I've bought delicious sushi from adds some kind of creamy sauce to give it just the right flavor (nothing spicy like wasabi, it's very subtle).
My other favorite sushi ingredients are shrimp, scallops, and tobiko. I won't make raw sushi at home. Does anyone have any good recipes for sauces and toppings to put in my rolls to make them tastier?
2 days ago
And Hooter, NOT all sushi is raw fish! Obviously you didn't read the whole question. Go back to your hamburgers and leave the answering to people with more refined tastes, thank you.
Answers:
2 days ago
And Hooter, NOT all sushi is raw fish! Obviously you didn't read the whole question. Go back to your hamburgers and leave the answering to people with more refined tastes, thank you.
To me it seems there's nothing to do with the sause.
Let start with the Rice to made sushi like restaurant, you need to use Japanese Rice. Japanese rice is a medium-grained rice and gets sticky when it is cooked. The long-grained American rice or Calrose rice (most reganize rice in US) isn't proper for sushi because it is drier and doesn't stick together.
INGREDIENTS:
3 cups Japanese-style rice
3 1/4 cups water
1/3 cup rice wine vinegar
3 tbsp sugar
1 tsp salt
PREPARATION:
After washing the rice well, drain the rice in a colander and set aside, place the rice in a pan or rice cooker and add water, use just enough water to cover the rice -- don't fill the entire pot, let the rice soak in the water at least 30 min. One hour is ideal. If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil over high heat, Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone. Remove the pan from the heat and let it steam for 10-15 minutes before moving on.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small 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 (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very 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.
Now you have the rice, let's move onto roll.
INGREDIENTS:
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.
One final thing, if you want quailty sushi using item like shrimp, scallops, and tobiko even if its cook, you need to ask if those are sushi grade, if not it still okey to use, but it gonna taste different
Source(s):
Setsuko Yoshizuka - Food mag writer
Its raw fish how hard is that
I've never had california roll that has any sauce in it, but I've heard some restaurant make imitation crab meat salad and add it into the roll. Here is a link with california roll recipe. I hope it helps.
http://www.sushilinks.com/sushi-recipes/...
None. Sushi--I hate it!