I need recipes to make sushi..?

Question

I am an expieranced cook and I have never made sushi (which I love) I have most ingreidiants with the exception of different fishes. I do have sushi rice, sushi rice vingar and seaweed, I have salmon on hand at the time, I am wanting beginners recipes and calorie counts if you got any.

Answer 1

2½ cups Japanese short-grain rice (like Koshihikari rice)
2½ 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).

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.

Answer 2

NORI MAKI SUSHI

1 c. short grain brown rice
2 c. water
4 sheets dried nori
1/2 tsp. Instead of Salt
2 to 4 tbsp. rice vinegar
2 tsp. honey

FILLING INGREDIENTS:

Choose 3 for each roll: Cooked chopped spinach Toasted sesame seeds Strips of scallion, bell pepper, celery, omelette, (no yolk) lightly steamed asparagus, carrot, or green beans Pickled umeboshi plum (use just a bit) Avocado Chopped watercress Mushrooms

CONDIMENTS:

Shoyu, sweet and hot mustard
Pickled ginger

The outside wrapper nori, is made from seaweed. It has best flavor when freshly toasted and eaten soon after.
If you want to include mushrooms, shitakes are traditional, but normal ones work too, sauteed and cut in strips. If you do come upon some dried shitakes, soak several in water, then simmer in 2 teaspoons each shoyu and sherry. Chop fine or cut into strips.

Cook rice, uncovered, in boiling water for 5 minutes, then cover and reduce heat to low. Simmer for 45 minutes.

While the rice is cooking, select and prepare your choice of fillings. You'll be making 4 rolls, it's fun to vary the fillings in each. Combine about 3 of the suggested ingredients in each.

Unless the nori sheets you have are pre-toasted, wave each one over a flame (a gas burner is ideal), holding it with tongs or fingertips, so that each sheet changes color and texture slightly, becoming light and coarser.

Dissolve Instead of Salt in rice vinegar in a small saucepan and add honey; heat gently to liquify. When the rice is cooked, turn it out onto a large platter or baking dish with sides. Pour the vinegar mixture over it, stirring as you do, and fanning the steam away, a folded newspaper works nicely. When the rice has cooled to room temperature, it is ready.

For rolling the sushi, a traditional bamboo mat is great, but not essential; a big cloth napkin works fine, just a little bigger than the nori sheets. Place the mat or cloth flat in front of you and put the first sheet of nori on it. Moisten your fingers with water or vinegar and spread 1/4 of the seasoned rice on the meat, covering it except for an inch or 2 at the top, which you'll use to seal the roll.

The rice should be not quite 1/2 inch thick. Across the middle, parallel to the top, form an indentation and place the filling materials there, forming a thin line from one end to the other. For example: A strip of omelette, a line of chopped watercress, and strips of red bell pepper. Aim for beauty and harmony too.

Grasping the nearest side of the mat, roll it up and away from you toward the top, pressing the whole thing together tightly and pushing the filling ingredients into place if necessary. Dampen the remaining "flap" of nori and seal the roll by pressing the flap along the length of the roll. Place the roll on a cutting board and slice it with a very sharp knife into 1 inch segments. Arrange, cut side up, and serve. Makes about 6 servings.

Answer 3

Very Easy and Healthy Sushi
Sheets of Seaweed paper
Grated carrot
Sliced scallion
Leftover cooked rice
Washed, torn fresh spinach
Slices of Smoked Salmon

Lay out a sheet of seaweed flat, on your work surface. Spread rice on it. Add veggies and salmon in form of stripes.
Roll up tight, encasing the veggies and rice within the seaweed sheet. Slice the rolls into 2" long rolls for eating.
Dip in wasabi (Japanese horseradish), pickled ginger, Chinese mustard, or seasoned rice vinegar.
You can do LOTS of things with this. Any vegetables that are good raw will go nicely - just chop them small enough to roll easily. Toasted sesame seeds can be added for a little crunch.

Answer 4

check the net, just type what your are looking for IE: slamon sushi