Making Sushi?

Question

I need a good website where I can find how to make basic sushi (in the Nori rolls).

Do u know of any good websites. I would like to find a dish that does not have lots and lots of ingrediants. Just simple sushi perferibly if you know of one with fish in it!

Thanks in advance!

Answer 1

Not a pretty site, but a useful one:
http://www.rain.org/~hutch/sushi.html

Here is a list of recipes:
http://www.sushispace.com/sushi-recipes/

Also, videojug to the rescue! A picture may be worth a thousand words, but a video can be invaluable. Check it:
http://www.videojug.com/search/sushi?r=n

Good luck, and have fun eating the experiments!

Answer 2

From Stash tea, here is a step by step: http://www.stashtea.com/swinstru.htm. I also recommend you find a good fish market preferably Asian as they will have sushi cut fish of a higher quality and fresher than the grocer. The trickiest part of sushi is the rice recipe, do not use and Americanized one with sugar stick to the rice vinegar and you will be happier with the result.

Answer 3

First you have to purchase sushi grade seafood.

Then you need to know how to filet.

Then you can use any spices you want or don't want.

Answer 4

SPRINGTIME SUSHI NESTS
Here is a lovely seasonal dish that's fresh and delicate. Note that there is no raw fish in this recipe; the word sushi simply denotes that a dish features seasoned rice, which can be served with a variety of accompaniments, including raw seafood. This type of sushi is called chirashi-sushi (chirashi means "scattered"), and the rice is mixed with asparagus, thin strips of carrot, and cooked shrimp.

click photo to enlarge
1 cup Dashi
1 tablespoon sugar
4 teaspoons mirin (sweet Japanese rice wine)*
1 carrot, peeled, cut into matchstick-size strips
1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips
2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced
2 teaspoons reduced-sodium soy sauce
1 large egg
Pinch of salt
Nonstick vegetable oil spray 6 asparagus spears, trimmed, cut into 1 3/4-inch pieces Sushi Rice 6 butter lettuce leaves 12 cooked large shrimp, peeled 1/4 cup shredded red pickled ginger (beni shoga)*




Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat. Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl. Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes. Add carrot strips. Cool mixture completely.
Whisk egg, salt and 1 teaspoon mirin in small bowl to blend. Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat. Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely.

Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips.

Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Cool asparagus in bowl of ice water. Drain well.

Toss Sushi Rice, carrot mixture and asparagus in large bowl. (Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.)

Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and pickled ginger and serve.

Makes 6 servings.

Answer 5

www.sushilinks.com . Good luck!