sushi recipe?

Question

please and thanx
kendra

Answer 1

Sushi is an art, and if you are, like me, not an artist, it's damn hard work!

You will need:

Sushi rice (no other rice will do)
Mirin (which is a special, fermented rice liquor)
Rice vinegar (different from mirin)
Salt
Sugar
Dried sheets of seaweed
Wasabi (Japanese green horseradish, comes in powdered or cream form)
Spanking fresh raw fish: tuna, salmon, scallops, yellowtail snapper

Tools:

Rice paddle (it looks like a wooden cheese grater, you can improvise - see below)

Rolling mat (a bamboo place mat is ideal)

Wooden spoon or spatula (for stirring rice)

I get yellowfin tuna, salmon and snapper, a thick fillet with little sinew, fresh, also fresh king scallops cleaned, without coral, from the fish market.

First, the rice. Boil the rice according to the instructions on the packet in water. Combine mirin, vinegar, salt and sugar in a bowl according to instructions. There should be no water left in the rice after boiling. Immediately remove to a big bowl and add your mirin mix a little at a time, fanning with a rice paddle or, if you do not have one, a tea towel, frequently. And when I say "fan", put some muscle into it! The purpose is to gradually cool the rice down as you are adding the mirin mix. Stir (beat) the rice as frenetically as you fan: stir, fan, stir, fan, stir, fan, until the mirin mix is in the rice. When you have done this your rice will be slightly sticky and relatively easy to work with.

Wash your hands thoroughly.

Chop the fresh fish coarsely and set aside.

Roast the seaweed. You can do this in the microwave (about 10 seconds) or a traditional oven on a baking sheet (about 3 minutes); I prefer the traditional method of holding the seaweed about 10 inches over an open flame or in a cast iron fry pan). When the seaweed is heated up it becomes pliant and more moist (don't ask me about the chemistry).

Put a sheet of seaweed on the rolling mat and spread a thin layer of rice over 3/4s of the seaweed (rice towards you).

Dot prepared wasabi sparsely on the rice.

Spread a layer of one type of chopped fish on top of the rice.

Roll tightly away from your body.

Slice the sushi into bite-sized pieces and arrange on cold plates with pickled (pink) ginger. (It's a good idea to refrigerate your serving plates in advance, making sure there is no excess moisture on them).

You can also do sushi without the seaweed. Wash hands thorough and form little mounds of rice with your hands (you should wet your hands with cold water frequently). Top with a tiny dab of wasabi and a medium-thin slice of fresh fish.

I have done this at home many times and it is as good as in many Japanese restaurants.

I reiterate that your fish must be FRESH, i.e. caught no more than the day before (in most major cities you can get fish which is air-shipped from other countries, which is fine). Just make sure to ask when the fish was caught, and if they don't know, ask them when they got it in. If they say it's "fresh in today", it should be fine. Obviously, inspect it, smell it, touch it to be sure. Tuna should be bright red - forget anything that looks remotely brown. Scallops should be pure white with no yellow tinges, moist but without noticeable liquid. Especially avoid scallops that look milky. Salmon should be a good pink, not too light colored. Yellowtail should be white with a very slight yellow tinge, moist and solid. If buying whole fish, look at the eyes. If eyes are glassy and not black, artificial or dead-looking, then the fish is probably fresh.

Answer 2

cooked rice
1 tsp.lemon or vinegar mix with rice
fake meat
tofu
sushi sauce
vege.
asian ham

Answer 3

come check this site
http://www.sushilinks.com/recipes.html