What are some good sushi recipies?

Question

I'm good at this but I just want to try something different.

Answer 1

########be careful use it for theoritical purpose only even professionals kill people #########
http://sushi-master.com/usa/whatis/recipes.html

Answer 2

Nigiri Sushi Recipe

3 1/3 cup short-grain sushi rice, rinsed
4 cups water
5 1/3 tablespoons sushi vinegar, or 5 1/3 tablespoons rice vinegar, 5 tablespoons sugar and 3 tablespoons
Salt
1 (4 to 6 ounce) piece sushi-grade tuna or salmon

Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, add more sugar.

Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.

Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. Slice the fish very thinly into bite-sized pieces.

Hand-mold fingers of rice and place a thin slices of fish on the top.

Answer 3

Sushi Rolls

14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce
For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber


Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.

Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!

Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.

Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 4 to 6 servings

Answer 4

Sushi Rolls:

40 min 20 min prep
4 servings

sushi rice
3 cups japanese-style cooked rice
3/4 cup rice vinegar
1 teaspoon sugar
1 teaspoon salt
roasted nori

1. Cook rice according to package instructions.
2. Mix vinegar, sugar and salt.
3. Cut vinegar mixture into cooked rice until well combined.
4. To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forego the roller and just carefully roll using your hands.
5. Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
6. Place your filling in a center line on the nori sheet.
7. Begin rolling by carefully folding over the top edge and starting the roll.
8. Continue to roll, keeping the roll as tight as possible.
9. Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
10. Some Possible Sushi Filling Combos----------.
11. Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
12. Mix and match to suit your taste.
13. Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
14. Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
15. California Roll-- Imitation crab meat, mayonnaise and avocado.
16. Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tatses best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
17. Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.

Answer 5

Sushi Rice . . .
the most crucial element to good sushi

- measure 1½ cup Rice, rinse in fresh water 2 or 3 times, drain well place in small rice cooker or in a pot with a tight fitting lid, along with the following ingredients:
- 1 ¾ cup Water
- 2 teaspoons Mirin
- cook uncovered in a pot on medium high until boiling, cover and turn down to low, simmer for 20 minutes - or - cook as directed by manufacturer using a rice cooker

- while rice is cooking combine rice seasoning ingredients in small pot over low heat and stir until sugar is dissolved then remove from heat to cool
- 3 tablespoons + 1 teaspoon Rice Vinegar
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 1 ½ teaspoon Salt
- remove the cooked rice to a large non metallic container, pour seasoning liquid over cooked rice and mix with rice paddle by cutting vertically & horizontally to avoid breaking the rice (don't stir)

makes sufficient rice for 3 - 4 long thick rolls, feeds 2 to 4 adults depending on menu and appetite

Answer 6

This is a Korean-inspired version of sushi that uses minced beef and canned tuna instead of raw fish. It's mouthwateringly delicious, but may take some practice.

2 cups uncooked short-grain white rice
2 cups water
2 tablespoons cider vinegar
2 leaves chard
2 eggs, well beaten
2 tablespoons soy sauce, divided
3 tablespoons water
1 onion, diced
1 tablespoon vegetable oil
3/4 pound beef tenderloin, minced
1 (6 ounce) can chunk light tuna in water, drained
1 carrot, julienned
1 cucumber, julienned
6 sheets nori (dry seaweed)

In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Answer 7

I dont have the recipe for it, but my personal favorites are Philadelphia rolls and Alaska Rolls. you can visit any cooking site that may have Japanese recipes and get a good one for sushi-- keep in mind you may need to purchase the utensils to make the rolls... good luck!

Answer 8

Here you go........


http://japanesefood.about.com/od/sushi/Sushi.htm

http://japanesefood.about.com/od/sushi/a/aboutnigiri.htm

http://www.rain.org/~hutch/sushi.html

http://www.sushilinks.com/