where can i find sushi receipe?

Question

i am interested in making sushi but not sure how to go about doing it.

Answer 1

Plenty of sites out there to help
Some good ones
http://sushi-master.com/usa/whatis/recipes.html
http://www.mediterrasian.com/delicious_recipes_sushi.htm
http://japanesefood.about.com/od/sushi/a/aboutnigiri.htm
and more at
http://www.sushilinks.com/

Answer 2

CRABMEAT ROLL SUSHI

3 American c. white med.-grain rice

VINEGAR SAUCE:

1 c. rice vinegar
1 c. white sugar
2 heaping tsp. salt

Heat to dissolve sugar; don't boil; let cool.

FILLING:

Artificial crabmeat, mixed with mayonnaise
Cucumber, cut into thin strips

Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.
When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.

Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.

Answer 3

The best place to find information about making sushi is at:
http://www.sushifaq.com

But more specifically, if it is recipes you are looking for, try:
http://sushifaq.com/recipes.htm

if it is how to make sushi in general (any style) try:
http://sushifaq.com/howtomakesushiathome.htm

The latter page will tell you what you need to make sushi at home, what you need to buy, how to prepare, and how to approach it if you are new.

Good luck.

Answer 4

Look on google and put what u need to find out

Answer 5

For things like these I use search engines like:
google.com
ask.com and lots of others.

Answer 6

You might want to try allrecipes.com. Search for sushi. They have almost everything!!

You're Welcome! Hope it works.

Answer 7

"Homemade Sushi" - 10 rolls

FILLINGS:
4 oz. cooked, shelled and deveined shrimp; thinly sliced lengthwise
4 oz. imitation crab sticks (surimi); cut lengthwise into pencil-thin sticks
4 oz. thinly sliced smoked salmon
1 medium-ripe avocado; cut lengthwise in half, then thinly sliced lengthwise
1 medium carrot; cut crosswise in half, then lengthwise into pencil-thin sticks
1 small cucumber; cut lengthwise into pencil-thin sticks
GARNISHES:
Black sesame seeds
White sesame seeds; toasted
Minced chives
ACCOMPANIMENTS:
Pickled ginger
Soy sauce
Wasabi (Japanese horseradish)
SUSHI RICE:
2 cups Japanese short-grain rice
2 tbsp. sugar
1 tsp. salt
1/2 cup seasoned rice vinegar

1 (ten 8"x7" sheets) pkg. roasted seaweed for sushi (nori)
Chives for garnish

1) Assemble Fillings: Place each Filling in a small bowl. Cover bowls with plastic wrap and place in 15x10" jelly-roll pan for easy handling. Refrigerate Fillings until ready to use.
2) Assemble Garnishes and Accompaniments: Place each Garnish in a small bowl. Place each Accompaniment in a small serving dish; cover. If not serving right away, refrigerate pickled ginger and wasabi.
3) Prepare Sushi Rice: In 3-quart saucepan, heat rice, sugar, salt and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and liquid is absorbed (rice will be sticky). Remove saucepan from heat; stir in vinegar. Cover and keep warm.
4) Make sushi rolls: Place 12"-long piece plastic wrap on work surface. Place small bowl of water within reach of work area; it's easiest to handle sticky sushi rice with damp hands.
5) Place 1 nori sheet, shiny (smooth) side down, with a short side facing you, on plastic wrap; top with generous 1/2 cup Sushi Rice. With small metal spatula and damp hands, spread and pat rice down to make an even layer over nori, leaving 1/4" border all around sheet.
6) On top of rice, starting about 2" away from side facing you, arrange desired fillings crosswise in 1 1/2"-wide strip.
7) Using end of plastic wrap closest to you, lift edge of sushi, then firmly roll sushi, jelly-roll fashion, away from you. Seal end of nori sheet with water-dampened finger. Place sushi roll on tray or platter.
8) Repeat steps 5 through 7 to make 10 sushi rolls in all, changing plastic wrap when necessary. Cover and refrigerate sushi rolls 30 minutes or up to 6 hours.
9) To serve, with serrated knife, slice off and discard ends from each sushi roll. Slice each roll crosswise into ten 1/2"-thick slices. Arrange sliced rolls on platter; garnish with chives. Serve with Accompaniments. Makes about 100 pieces.


"Sushi Dipping Sauce" - 1/2 cup (enough for 6 sushi rolls)

3 tbsp. grated Daikon (radish)
1 tbsp. grated gingerroot
1/2 to 1 tsp. prepared wasabi (Japanese horseradish)
1/4 cup soy sauce
1 to 2 tbsp. water (optional)
1 green onion (scallion); sliced, for garnish - optional

In small bowl, mash together daikon, gingerroot and wasabi; stir in soy sauce until smooth. Taste; add water, a little at a time, if sauce is too salty. Garnish with green onion, if desired.

Answer 8

on the internet