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dirtydog

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.


2½ cups Japanese short-grain rice (like Koshihikari rice)2½ cups cold water 4 tablespoons rice vinegar 3 tablespoons superfine (caster) sugar2 teaspoons saltYour choice of fillings (see Sushi roll variations below)6 sheets nori Japanese soy saucePickled 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 1½-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 1½-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 ½ 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 1½-inch rounds to serve.

Tofu, sesame and mixed vegetable sushi rolls. Lightly toast 3 teaspoons of sesame seeds in a frying pan. Cut 6½ 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 ½ 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 1½-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 1½-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 1½-inch rounds to serve.

YouTube - How To Make Sushi

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kingwilly

its raw fish aint it? so kill it, cut it, eat it.

or buy it from the shop.

dirtydog

dirtydog

dirtydog

dirtydog

A 15 year old apprentice(deshi) recieves hands on instruction from 2 chefs on skinning and preparing horse mackeral for a sashimi platter.





How to prepare fish burgers "sanga" and horse mackeral tartare "tataki" from fresh fish caught that morning. Video 2 of 2.

dirtydog

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, cook it by pan or rice cooker. See how to cook Japanese rice. 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.

Makes 4-6 servings.

dirtydog

Ingredients for Temaki Sushi
(serves 3)

300ml Rice (10 1/2 oz)
300ml Water (10 1/2 oz)
1 tbsp Sake
5x5cm Kombu Kelp (2x2 inches)
2 tbsp Roasted White Sesame Seeds
A Little Ginger
40ml Rice Vinegar (2 tbsp & 2 tsp)
1/2 tbsp Sugar
1 tsp Salt
2 Eggs
2 tsp Sugar
A Bit of Salt
4 Shrimps
100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)
100g Kampachi - Greater Amberjack (3 1/2 oz)
100g Fatty Salmon (3 1/2 oz)
1 Precooked Anago - Conger Eel
2 Scallops
1 Cuttlefish
Looseleaf Lettuce
Newly Harvested Onion
Radish Sprouts
1/2 Cucumber
50g Takuan - Pickled Daikon Radish (2 oz)
50g Nagaimo - Japanese Mountain Yam (2 oz)
10 Shiso Leaves - Beefsteak Leaves
Toasted Nori - Toasted Laver Seaweed
Gari - Sushi Ginger
Mayonnaise
Wasabi - Grated Japanese Horseradish
Soy Sauce

How to Make Steamed Rice
Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

dirtydog

Here's a simple sushi recipe that doesn't require a sushi mat.

Ingredients:
Cooked Rice (Sushi rice preferred, however in this video I am using brown rice)
Sushi/Rice Vinegar
a pinch of salt and sugar
water
Yaki Nori (Grilled Seaweed)
Raw salmon
ketchup
chili paste
strawberry jam

1) Mix rice vinegar into your boiled rice and add salt and sugar. Cover the rice well with the vinegar solution. Let the mixure dry a bit.
2) For the sauce combine jam, chili paste, and ketchup. Mix well.
3) Take out your nori sheet and add rice, salmon, and sauce to the lower corner of the sheet.
4)Roll into a cone and enclose the sushi by dabbing water to the edges.

kingwilly

just cut up the raw fish no? how hard can it be?

dirtydog

kobenigri

This sushi recipe is so great. So many details. But I think it should take a bunch of time.
I often use omelets, avocado, cucumber, salmon, ginger as my fillings. That can save time.
Anyway, good stuff. I will follow your sushi recipe at weekends.

SEA Traveler

SASHIMI I believe is just the sliced raw fish you mention KW and then placed on a bed of shredded cabage. Sushi which translated means "with rice" is a skillfully prepared dish. Either way, a sauce bowl for soi sauce with some wasabi is mandatory.

The Fresh Prince

Killing its for girls. Just eat it live!

Whiteshiva

How about some fugu - I'll make it, you eat it!

kobenigri

DIY Tuna Sushi roll :

Ingredients:

6 sheets nori;

3 cups rice;

6 oz sashimi-grade tuna and salmon;

12 sashimi-grade scallops;

6 stalks green onion;

3/4 cup mayonnaise (this is optional. you can substitue it for wasabi);

1/4 cup Sriracha sauce( optional );

3 oz tobiko.

Direction:

1. Cook sushi rice.

2. Slice each piece of sashimi into long strips, about 1 cm in diameter.

3. Slice each scallop in half.

4. Remove the white bulbs from the green onion stalks

5. Wash the stalks both inside and out.

6. Mix the mayonnaise and Sriracha sauce.(If it is wasabi, mix wasabi and sriracha sauce)

7. Roll the sushi inside-out, using a slice of tuna, a slice of salmon, four scallop halves, and a stalk of green onion.

8. Drizzle the spicy mayonnaise on top of the sushi.

9. Top each piece with a small pile of tobiko.

Hope all of you will enjoy it!

rotator

How long do I fry it for?