How do you make Sushi? Are there Sushi kits available?

Question

I love Sushi so much, but find it rather expensive. How can I make Sushi with eel on top. They use a special sauce at my local sushi place but im not sure what it is, and they dont speak English so I cant ask.

Answer 1

I bought this very good and inexpensive sushi maker here in San Francisco, but you can order it online at www.Makisushiki.com. It's so easy to make sushi with the help of this kit. Good luck.

Answer 2

Go to Books A Million. Every year around XMAS I always see sushi making kits in there along with a variety of other gift options.
The sauce is usually Wasabi which can be bought in any store. Also if you buy powdered hot mustard and just add a lil water to it ; It is the same as the hot mustard found there but not the one in the package called chinese hot mustard. That one is awful.
Also put ginger into the soysauce that makes a dip as well.
There is also a type of sushi called cone sushi but it is sweet. Check with your oriental markets that cater to Asian cooking and you will find many of your ingrediants like the seaweed wrappers (the black stuff on your sushi) , and the rice wine vinegar and the seaweed seasoning that goes into the rice.
Wish you luck!

Answer 3

go to an oriental shop and buy a sushi mat, nori (that greenish black seaweed stuff to wrap sushi), sushi rice, and rice vinegar.

-cook rice, follow the instruction on the packaging.
-season with a bit of vinegar and sesame oil
-spread the sushi mat and layer with nori
-spread the rice evenly on the nori
-put the filling on top of the rice
-roll the sushi mat and seal the sides of the nori with a bit of vinegar. cut into bite size.
-serve with a mixture of savoury soy sauce and sesame oil, mix with a bit of wasabi (that spicy green japanese horseradish paste) if you like.

for fabulous recipes go to http://www.recipezaar.com

Answer 4

good fresh fish, or cooked shrimps, for example, seeweed, dried. sticky rice and some veggies. Get a bamboo roller. Seeweed down little sticky rice and a small pieces of vegies and fish wrap and roll cut into chuncks. Buy wasabi and sweet soy sauce and eat.

Answer 5

California Sushi * RATING * 5 out of 5 1 reviews
Servings [Reset]
Keys : Seafood Japanese Japan Asian Oriental
Ingredients :

2cupRice
2cupWater
Nori (seaweed)
1/3cupRice vinegar
1/3cupSugar
1/2tspSalt
1dshMSG
SESAME SAUCE
1cupMayonnaise
4tspHoney
4tspToasted sesame seeds
1 1/2tspSesame oil
TUNA
1canTuna, drained
2tblSugar
2tblShoyu
OTHER TOPPINGS
Imitation crab sticks
Cucumber
Takuan

Method :

* Cook rice in water in rice cooker. Combine vinegar, sugar, salt and MSG in saucepan. Bring to a boil; cool. Pour over rice, mixing lightly, only enough to flavor rice. Mix mayonnaise, honey, sesame seed and sesame oil together. Mix tuna, sugar and shoyu (soy sauce) together; simmer 5 minutes.
* Spread rice on nori, followed by sesame sauce. Place tuna and other ingredients as desired on rice. Bring ends of nori together or roll one end of nori toward the other end.
* Note: 1/2 c. rice makes 6 half-sheet sushi




Bluefish Sushi or Sashimi * RATING * 5 out of 5 1 reviews
Servings [Reset]
Keys : Appetizer Miscelaneou Fish Japanese Japan Asian Oriental
Ingredients :

Bluefish (60x2.5x7.5 cm)
Chopped scallions
Soy sauce regular or ginger (leave 3 or 4

Method :

* 1. Add to the bluefish a couple of pieces of chopped scallions, eat with regular soy sauce or my favorite ginger soy sauce.
* Author's Notes: Owing to it's oily and darkish meat, not all fish recipes work well with bluefish. Blackened bluefish and smoked/BBQed work well, but here is an alternatives. If you're catching the bluefish yourself, clean it and put it on ice right away.
* The first time I tried this at the Shinobu in Matawan, the chef gave it to me as a blind taste test. I loved it and only then did he tell me it was bluefish. As a general tip on eating bluefish, to obviate the oiliness try serving a tart sauce with it, gooseberry, kiwi, rhubarb etc.
* Difficulty : easy. Precision
no need to measure.











Bluefish Sushi or Sashimi * RATING * 5 out of 5 1 reviews
Servings [Reset]
Keys : Appetizer Miscelaneou Fish Japanese Japan Asian Oriental
Ingredients :

Bluefish (60x2.5x7.5 cm)
Chopped scallions
Soy sauce regular or ginger (leave 3 or 4

Method :

* 1. Add to the bluefish a couple of pieces of chopped scallions, eat with regular soy sauce or my favorite ginger soy sauce.
* Author's Notes: Owing to it's oily and darkish meat, not all fish recipes work well with bluefish. Blackened bluefish and smoked/BBQed work well, but here is an alternatives. If you're catching the bluefish yourself, clean it and put it on ice right away.
* The first time I tried this at the Shinobu in Matawan, the chef gave it to me as a blind taste test. I loved it and only then did he tell me it was bluefish. As a general tip on eating bluefish, to obviate the oiliness try serving a tart sauce with it, gooseberry, kiwi, rhubarb etc.
* Difficulty : easy. Precision
no need to measure.













Avocado and Crab-Meat Sushi * RATING * 5 out of 5 1 reviews
[Reset]
Keys : Seafood Japanese Japan Asian Oriental
Ingredients :

FOR THE RICE
1cupwhite short-grain rice*
2tblrice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
1tspsugar
1tspdry Sherry
1/2tspsalt
1/2xavocado (preferably California)
fresh lemon juice for rubbing the avocado
three (8- by 7-inch) pieces of toasted nori (dried laver)*
1/2xcucumber peeled and cut
lengthwise into 8 by 1/4-inch strips, discarding the seeds
1/4lbfresh King crab meat thawed if frozen, picked over, and drained , about
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

Method :

* *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 6

I reather eat a rotten egg, than eat sushi.

Answer 7

http://visualrecipes.com/recipe-details/recipe_id/187/How-To-Make-Sushi/
http://www.sushisecrets.com/kits.html
http://www.sushisecrets.com/recipes.html

Answer 8

Sushi is actually pretty easy once you practice a couple times. They do sell sushi kits at stores like Crate and Barrel or even look at your local cooking supply store. It's basically all about having the kit and having the right (FRESH!) ingredients. Make sure to get sushi rice, not just regular rice :)

Here's a sushi rice recipe

3 cups short-grain white rice
1/4 cup rice wine vinegar
1/4 cup sugar
1 teaspoon salt
Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.
In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.

While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.


Unagi Roll

Ingredients
Teriyaki sauce
Eel (3 pieces of fresh water eel for each 8-piece roll)
A pack of roasted seaweed (nori)
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
3 cups uncooked Japanese short or medium grain rice
4 cups water
1 large cucumber
2 to 3 avocados
2 tablespoons smelt eggs
2 chopped scallions
Fresh lemon juice
Cooked snow crab meat or imitation crab sticks
Wasabi (Japanese horseradish)
Soy Sauce
Pickled Ginger

Necessary Equipment
Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
A pack of roasted-seaweed (nori)
Wooden spoon or wood or plastic rice paddle for spreading
Plastic wrap

Prepare the insides of this roll just as in the California Rolls recipe. Additionally, add a line of cream cheese.

Broil the eel in a toaster oven until brown. (The eel will be on top of the roll)

Once rolled, top the roll with an interlacing of eel, thinly sliced avocado, eel, avocado, eel, avocado. You can also layer a piece of snowcrab on each avocado slice (optional). Top with eel sauce, smelt eggs and scallions to form your eel sushi roll.

Cut and serve - enjoy your delicious Unagi sushi roll!

Here's a couple more ideas once you get started :)

Veggie Sushi

1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 (10-ounce) jar pickled ginger
Sushi Dipping Sauce:
1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.
Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.

Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.

To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.

Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

California Roll (I would actually start by making this since it's the easiest )

Nori seaweed
Prepared sushi rice
Crab meat, cut in pieces
Avocado, peeled and cut in fine pieces
Cucumber, peeled, seeded and cut in fine strips
Sesame seeds, toasted
Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.

Spicy Tuna Roll

1/2 cup fresh, raw tuna, cubed
2 tablespoons mayonnaise
2 dashes red pepper sauce
Nori seaweed
Prepared sushi rice
1 bunch radish sprouts
In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice.
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger.