could someone give me some recipe of suhi?

Answer 1

Ingredients
For one maki roll:
1/2 sheet of nori seaweed
1/3- 1/2 cup sushi rice
wasabi
filling - you are only limited by your imagination. Some suggestions
include salmon, cucumber, avocado, carrots, green beans, shiitake mushrooms,
crab meat or lobster, fish fillets, spinach and sesame seeds.
Filling ingredients should be thinly sliced.

Preparation
Sushi rice
1 1/2 cups Japanese rice (short-grain)
1 1/2 cups water
1 tablespoon mirin (optional)
1 postcard-size piece of kombu (a type of kelp, optional)
Rinse and soak rice as directed on the bag. If using a rice cooker,
cook ingredients according to directions.
For stovetop preparation, add water, rice, mirin and kombu (if using)
to a pot with a tight-fitting lid and bring to a boil. After 2-3 minutes over high heat, reduce to low and cook for 15 minutes. Turn off heat and let the rice steam for another 20 minutes before removing from burner. Discard
kombu. Makes 3 cups of rice.

Vinegar Mixture

4 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salts

Heat ingredients in a non-aluminum saucepan, stirring until the sugar and salt have dissolved. If you want it sweeter, add more sugar. If you want
it more vinegary, decrease the sugar and add more vinegar.
Don't let mixture boil. Remove from the heat and set aside to cool.
Mixing with the rice: Transfer 3 cups of hot rice to wooden bowl or rice tub that has been soaked in water. This helps keep the rice from sticking.
Pour the vinegar mixture a little at a time over a paddle held flat over the rice. This stops oversaturation. Incorporate the vinegar mixture by slicing the paddle through the rice. Do not stir.
As you mix the vinegar into the rice, fan the bowl to help facilitate cooling. Not only will this create a glossy finish, but it helps keep the rice from falling apart. If the rice isn't cooled to room temperature quickly enough while adding the vinegar mixture, the rice will become mushy.
Cover until ready. Refrigerating will make the rice lose its stickiness.
- "Sushi Taste and Technique," by Kimiko Barber and Hiroki Takemura
Preparation: Prepare the fillings ahead of time so that the sushi assembly happens as flawlessly as possible. Small pencil-thick slices of
vegetables and fish work best.
Spreading: Start with a half piece of nori (seaweed), folded against
the grain. Lay the nori smooth side down horizontally on a sushi-rolling
mat. With wet hands, grab a handful of sushi rice and gently shape it into a
log down the length of the nori.
Spread the rice on the nori, first away from you, then toward you. The
rice should be 1/4-inch thick. Leave a 3/4-inch strip along the the top edge
of the nori. Try to avoid smashing the rice. (If making an inside-out roll,
cover the nori with rice and flip upside down on the sushi mat. Covering the
mat with plastic wrap will help keep it from sticking.) Sprinkle the rice
with sesame seeds if desired.
Filling: For additional kick, spread a dab of wasabi - Japanese
horseradish - horizontally down the center of the rice. Layer filling
ingredients horizontally along the width of the roll, end to end.
Don't overfill. Hoso maki rolls generally include only one ingredient, but most maki rolls can hold a variety of fillings depending on its size.
Rolling: Place the roll at the end of the sushi mat closest to you.
Start rolling the nori, rice and filling toward the top of the mat, using your index fingers to hold the roll in place. Use the clear flap on the far edge to seal the roll together. Even out the ends of the roll. Remember to wet your hands to keep the rice from sticking.
With inside-out maki, the edges of the rice should stick together.
Cutting: With a wet chef's knife, slice the maki in half. Cut each
half into into three pieces for a total of six. Try not to smash the roll.
Wiping and wetting the knife before each slice will help make the cut cleaner. For larger maki, slice the rolls about 1 to 1 1/2 inch long.
Eating: Sushi is best eaten fresh, before the crisp nori absorbs moisture from the rice and becomes chewy. Enjoy!

Answer 2

I don't know how to make sushi, but for snacks, I can tell you how to make candy sushi. First, take fruit roll ups, cut them into 4 inch pieces, and spread marsmellow cream on it. Then, put 1 gummy bear in the middle and roll it up. There you have it. Delicious Candy Sushi!