Sushi, Sushi ????

Question

How do i make sushi???
anyone know any good websites or something???????
please i need this!

Answer 1

You can go to the library or Barnes and Noble and get 'Sushi for Dummies'. It's a good book for beginners.

Answer 2

AVOCADO AND CRAB-MEAT SUSHI

For the rice
1 cup white short-grain rice*
2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
1 teaspoon sugar
1 teaspoon dry Sherry
1/2 teaspoon salt
1/2 avocado (preferably California)
fresh lemon juice for rubbing the avocado
three 8- by 7-inch pieces of toasted nori (dried laver)*
1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds
about 1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained
wasabi (Japanese horseradish) paste* to taste for the sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger* as an accompaniment if desired
*available at Oriental markets and some specialty foods shops

Make the rice:
In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered. In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350°F. oven for 10 minutes, or until it is softened slightly, and keep it warm. Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion. Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.
Makes about 24 to 30 pieces.

Answer 3

You can buy books on Sushi. There are many with pictorial step by steps. Then go to a sushi bar and watch the chef do their work. Many of them do not mind customer asking questions, provided you don't do it in their busiest time.

That's how I learned it.

Answer 4

Futo Maki
(Seaweed Rolled Sushi)

4 sheets nori seaweed
sushi rice

FOR THE EGGS:
4 large eggs
1/2 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon sugar

FOR THE MUSHROOMS:
6 large shiitake mushrooms, dried
2 cups water
1/4 cup Memmi (Japanese stock base), see note 2
1 tablespoon sugar

FOR THE GOURD RIBBONS:
2 ounces dried gourd ribbons, see note 3
1/2 cup Memmi
2 cups water
1 tablespoon sugar

FOR THE CUCUMBER:
1 English cucumber
salt

Note 1: To make rolled sushi, you need a bamboo rolling mat. This can be obtained from any Japanese market, and some Korean markets.

Note 2: Memmi is actually a base for dipping sauce served with buckwheat noodles. It serves as a wonderful shortcut for simmering the ingredients for sushi and other ingredients without having to make bonito stock, which is a necessity in almost all Japanese cooking.

Note 3: Dried gourd ribbons are long strips cut from Asian gourds, then dried. Kanpo in Japanese, and Bakoji in Korean. Usually sold in small plastic bags, it can be found in either Japanese or Korean markets.

Prepare the eggs: Break the eggs into a 2-cup measuring cup or a small bowl. Beat with a wooden spoon or wooden chopsticks, taking care not to incorporate air into the eggs. Add the chicken stock, salt, and sugar and mix well. Heat a square Japanese omelet pan or non-stick skillet to medium low. Spray with Pam (vegetable oil spray) or add a small amount of oil. Pour in half the egg mixture and cook until barely set, but enough to be handled. The top should still be runny, and the bottom must not be scorched. Take one end of the omelet and bring it to about 2/3 of the way across the top. Repeat on the opposite side, resulting in a rectangle. Cook until set. Cool completely. Cut lengthwise into 1/2-inch wide strips. Repeat with the remaining half.

Prepare the Mushrooms: Soak the mushrooms in water for several hours. Reserve 1/2 cup of the water from soaking the mushrooms. Slice the mushrooms 1/4 inches wide. In a small saucepan, combine the mushrooms, Memmi, the reserved mushroom water, and sugar. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes, or until almost all the liquid has evaporated. Cool.

Prepare the gourd strips: In a small saucepan, combine the gourd strips, water, Memmi, and sugar. Cover and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, or until softened. Cool in the cooking liquid.

Prepare the cucumber: Cut the cucumber crosswise to match the length of the nori sheet, usually about 8 to 10 inches. Cut lengthwise into 1/4-inch slices, then cut the slices lengthwise into 1/4-inch slices. Lightly salt.

Prepare the rice and nori: Prepare the sushi rice according your recipe. Toast the nori sheets lightly.

Make the Sushi: Place a sheet of nori seaweed on top of a BAMBOO ROLLING MAT (see note 1) with the shiny side down. Wet your fingers with water or hand vinegar (mixture of 1 cup water and 2 tablespoons rice vinegar). Spread 1-1/2 cups of sushi rice over 2/3 of the nori closest to you, using your fingers to spread evenly. Across the center of the rice, place the omelet, mushroom, gourd ribbon, and cucumber all in a row. Roll the sushi away from you, so that the near and far edges of the rice meet, taking care to hold the ingredients in place. Moisten the leftover edge of the nori with water. Roll the rest of the way. Press the bamboo mat around to tighten.

Serve: Cut each roll into 8 to 10 pieces. Arrange on plates with garnish, such as sweet vinegared ginger.

Answer 5

Lots of places sell sushi kits. Just get the ingredients and roll them up.

Answer 6

Veggie Sushi:

Whats needed: cooked rice, peppers, cucumber or carrots. Seaweed sheets..

Lay cooked rice flat on sheet of seaweed. Lay diced veggies down centre. Tightly roll into a long roll. Slice into 1 inch sections. Add wasabi or ginger for additional flavour.

You can replace the veggies with crag, salmon or tuna.

Answer 7

GO TO THE LIBRARY AND GET A BOOK ON SUSHI MAKING, THATS HOW I LEARNED.

Answer 8

sushi sucks!

Answer 9

raw fish makes me fart