Easy Sushi

Tropicana

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:52:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Avocado

Banana

Making the roll

This recipe is strongly recommended for inside out sushi roll. So if you have yet to purchase the skills needed to make an inside out roll, please roll out to the manual.

This Tropicana recipe is for those of you who wishes to try a different taste of sushi, these one is tropical, sweet and very unique.

Cut the banana and avocado into strips, taking in mind that as thick as you cut the banana - the sweeter the sushi roll will be. Roll it inside-out style, and spread a little bit of dark Japanese sesame on top, and cut.

Green Roll

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:50:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Avocado

Carrot

Cucumber

Making the roll

For those of you who do already master the art of inside out sushi rolling, go ahead and:

Put one strip of cucumber, and one strip of carrote on top of your nori.
Roll it up without the avocado.
Take a peeler and peel a few layers of avocado to put on top of the roll.
When the top of the roll is fully covered, take the rolling mat, and tight the avocado peeled layers to the roll and cut.

Best served with tariake and soy sauce.

Black Cabbage Sushi

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:45:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

3 Small "Nam Meo Trang" (Dried Black Fungus)

Carrot

Fish Sauce

Wasbi

Chinese Cabbage

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.

Boil the dried fungus in a small pot.
Prepare nori like you would for maki sushi.
Spread sushi rice on nori.
Place a thin slice of carrot on rice.
Slice soft black funguses into small strips and place about two on rice.
Sprinkle mushrooms with fish sauce.place thin strips of cabbage on rice.
Roll like you would maki sushi.
Serve with some wasabiand a small bowl of soy sauce.

Tamago

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:41:00 +0000

Ingredients

4 Eggs

3 Spoons of Mirin

2 Spoons of Soy Sauce

2 Spoons of Sugar

Making the omelet

Stir all ingredients together to creat a solid batter .Pick up a rectangular pan. Oil it, and cover it with tamago batter, 1cm deep.

After 2-3 min, when the bottom of the omelet gets brownish, use a kitchen spoon to fold the omelet twice. First from the closer end towards the middle, and second towards the far end of the pan. There's no need to flip the omelet, just fold it. Even if the upper side of the omelet seems uncooked before folding, the "inner layers" of the omelet will get done by the end of the process.

Now oil the pan again (or not, depends if you prefer it crispy or oil free) and add another round of tamago batter. Notice that the batter you have just added should touch the omelet you folded in the last step.

Repeat steps 2-3, until you run out of tamago batter.

Now that your omelet is ready, place it on a dry cutting surface, and slice it into 2cm thik slices. you can use it either as a topping for nigiri sushi, or as a filling for tamaki and maki sushi.

Dynamite Roll

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:38:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

BBQ eel

Avacado

Scallion

Crab Sticks

Small Cream Cheese

Crushed Macadamia Nuts

Making the roll

The following recipe is suitable for Inside Out rolls.

crush macadamia buts.
place nori on rolling mat.
spread the sushi rice all over nori except about 2 cm from the edges.
lay down your eel, avocado slices, scallion, crab sticks and cream cheese on the nori.
roll the nori inside out.
take the ready inside out roll and roll it in crushed macadamia buts.
deep fry for a few seconds, and slice.
serve with spicy mayo and eel sauce drizzled on top.

Salmon Skin

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:36:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

A Piece of Salmon Skin

Avocado

Tempura

Making the roll

The following recipe is suitable for both classic type rolls and Inside Out rolls.

First thing we do is making the tempura. This is easy, really - just mix some tempura powder with water, not too much though - it should be thik enough to be sticky. After 1-2 minutes of mixing, the tempura is smooth and ready.

Now you gottaseperate the fish scale from the skin. You simply slide a sharp knife over the skin in a 30 degrees angle - against the direction of the fish scales. When done, dip the skin in tempura, get a good cover - and fry it in deep, hot oil for about 20-30 seconds, any more is simply overcoocking the skin.

All you gotta do now is roll it in your favorite way - cut it to pieces, and serve it with the best brand of soy souce you can find. Trust me here - this dish is much more tasty and impressive than it is hard to make.

Pandanni Roll

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:33:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

200g Eel (Unagi)

Cucumber

Making the roll

The following recipe is suitable for Inside Out rolls.

Slice the tuna for the topping.
Place nori on rolling mat.
Spread the sushi rice all over nori except about 2 cm from the edges.
Lay down crab sticks and masago evenly along the rice line.
Roll the nori like you would maki sushi.
Place a sheet of the pre-cut sliced tuna over the top of wrapped roll.
Use the bamboo mat to press the tuna tighter to the rice.
Slice into 5 sections and top each with a prawn

Rare Moo-Saki

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:30:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Beef Fillet

Cream Cheese

Salt

Pepper

Making the roll

The following recipe is suitable for Inside Out rolls.

Start out by Pan Searing or even Foreman your Filet to your desire: rare, medium...
place nori on rolling mat.
Take cream cheese in a long slice and Cut your Filet in long thin slices, add 2 thin slices to the cream cheese and roll.
Roll as inside out roll.
If you feel adventurous add maybe add some horseradish instead of the cream cheese.

Enjoy!

Dragon Roll

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:27:00 +0000

Ingredients

2 Cups Sushi rice

2-3 Nori Sheets

10 Medium Size Shrimps

1/2 Cup Tempura

1 Avocado

1 Cucumber (Long and Even)

50g Tobiko (Flying Fish Roe)

50g BBQed eel

Making the dragon roll

First thing first, mix the tempura with a little bit of water and stir until combined to a think even mixture. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 sec or until the outside gets golden-brownish.

Tip - leave one shrimp for each roll with the tail uncut to place sticking out of the roll's rear as if it was the dragon's tail.

Slice the cucumber into long slices, and use a peeler to peal thin avocado layers.

Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards. Lay the avocado the cucumber stiks you have precutted, and line up some tempura shrimps and on top of that slices of eel. Roll it inside-out style and cut the endings, but leave the rest whole for now.

Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo matt to tighten it to the roll.

Use a little spoon to carefully spread some Tobiko on the roll. You can cover the intire roll with it, or just the top side - it's your call.

Now you can cut, and reline the roll in a shape of a dragon. You can use your imagination to create dragon eyes from tobiko, and dragon antennas from carrot sticks.

Best served with teriyaki sauce on top, and soy sauce aside.

Boston Roll

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:24:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

20 Small Shrimps

Avocado

Cucumber

50g Tobiko (Flying Fish Roe)

Making the boston roll

Slice to avocado and cucumber into long slices.
Spread the rice on the nori sheet.
Add the avocado and cucumber you have precutted.
Line up some shrimps in too.
Roll it inside-out style and cut the endings, but leave the rest whole for now.
Use a little spoon to carfully spread some Tobiko on the roll.
You can cover the intire roll with it, or just the top side - it's your call.
Now you can cut, and enjoy your Boston roll.

Tobiko and Quail Egg Yolk

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:20:00 +0000

Ingredients

2 Cups Sushi Rice

1 Nori Sheet

4 Fresh Quail Eggs

120g Tobiko (Flying Fish Roe)

First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter.

This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients.

Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it.

You may want to add a drop or two of soy sauce before serving.

Unagi Roll

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:15:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

200g Eel (Unagi)

Cucumber

Making Unagi sushi is actually pretty simple. It is a classic, or inside out roll of sushi containing unagi (eel), and slices of cucumber . Some people enjoy their unagi with fried eel, some like it raw, so it is basicly up to you to decide.

Spread the cooked rice on top of the nori sheet. Put in slices of cucumber, and line up slices of eel. Roll , and cut.

Carolina Roll

noreply@blogger.com (Necrospasm) — Fri, 28 Aug 2009 05:11:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

Cucumber

Avocado

Pineapple

2-3 Crab Sticks

1 tsp. of Duck Sauce

The following recipe is suitable for both classic type rolls and Inside Out rolls.

place nori on rolling mat.
spread the sushi rice all over nori except about 2 cm from the edges.
lay down 1/2 crab stick, a thin stick of pineapple, a thin stick of cucumber and a thin stick of avacado on one end of rice.
spread a tiny amount of duck sauce along the crab stick.
roll the nori like you would maki sushi and slice into about 8 tiny sections.
serve with a dab of wasabi.
enjoy!

California Roll

noreply@blogger.com (Necrospasm) — Thu, 27 Aug 2009 21:53:00 +0000

Ingredients

2 Cups Sushi Rice.

2-3 Nori Sheets

100g Crab Sticks (Surimi)

Avocado

Cucumber

The following recipe is suitable for both classic type rolls and Inside Out rolls.
California roll sushi is basiclly, a "softer" version of the spider roll. It is made with Imitation crab sticks instead of real crab which makes it easier to make, cheaper to buy, and some would say tastier.

Take half a nori sheet, and cover with rice - 1cm high.
Flip the nori so that the rice is facing down and start placing the filling for the california roll.
Line up the crab sticks: in pairs or singles - depends how thik you want the roll to be.
Next to it, line up a 2-3 cucumber sticks.
On top of both crab and cucumber sticks, put a large slice of avocado.

Make sure all ingridients are equal in size and position, and roll. Afterwards, you might want to sprinkle some sesame seeds on top for decoration, either dark or light sesame goes well.

Served with soy sauce.

American Salmon

noreply@blogger.com (Necrospasm) — Thu, 27 Aug 2009 21:48:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

150g of Salmon Fillet

Avocado

Cucumber

American salmon is one of the most astonishing dishes you can find in sushi bars, although not so much difficult to make. This dish is so unique due to the fact that the roll is surrounded by the fish instead of being filled with it making it some kind of a fusion between maki sushi and nigiri sushi. In this recipe I allowed myself to pick my favorite ingredients, but the filling may vary according to your own good taste. you can even add zucchini or slices of pumpkin if you are in to that kind of stuff.

Roll the nori as you normally would have done, with the avocado and cucumber inside. Don't mind the fact the it's not rich filled on the inside - because when your finished, the outside of the roll is going to make the most impression.

Topping time - Just before you cut the endings of the roll, slice your salmon filet into half an inch thik, 2.5 inch long layers, and lay them tight next to each other on top of your roll until the entire top of your roll is covered with salmon. Use your rolling matt to tight the salmon firmly to the top of your roll, and cut.

Best served with Soy and/or Tariaki sauce.

Sunset Roll

noreply@blogger.com (Necrospasm) — Thu, 27 Aug 2009 21:45:00 +0000

Ingredients:

2 Cups Sushi Rice
2-3 Nori Sheets
Crab
Masago
Tuna

The following recipe is suitable for Inside Out rolls.

slice the tuna for the topping.
place nori on rolling mat.
spread the sushi rice all over nori except about 2 cm from the edges.
lay down crab sticks and masago evenly along the rice line.
roll the nori like you would maki sushi.
place a sheet of the pre-cut sliced tuna over the top of wrapped roll.
use the bamboo mat to press the tuna tighter to the rice.
slice into about 8 tiny sections.

Nori

noreply@blogger.com (Necrospasm) — Thu, 27 Aug 2009 21:41:00 +0000

Nori (a.k.a. laver) is a paper like, edible, toasted seaweed used in most kinds of sushi. The nori is actually the part that holds the sushi together.

Nori is usually supplied in packs of 10s or 50s. It arrives in a moist free package, for it must stay dry at all time until used. For that reason it is recommended to get the 10 pack for home use.

Nori is used in most kinds of sushi. It provides the roll with a unique seaweed flavor, holds many nutritious benefits and most importantly it plays a functional part by keeping the roll together.
A fresh nori should come dry, very dry. Once it interacts with the moist rice, it becomes sticky, hence when wrapping the rice it acts as a firm yet sticky "skin" for the sushi roll. For that reason, in order to make the most of the nori, it must be kept in a super-dry environment before used, or else, it will not stick well and the sushi roll will probably fall apart faster than you can say "Hara-kiri".

Wasabi

noreply@blogger.com (Necrospasm) — Thu, 27 Aug 2009 21:33:00 +0000

Making Wasabi

Step 1 - Since the wasabi powder needs to stay dry when kept in order to stay fresh - try carefully not to dent the can top when opening so, this way your wasabi can last for a long sushi making period.

Use a dry tea spoon (or pour gently right from the can as shown in the animation). 3-4 tea spoons should be enough for a sushi session depending on your personal wasabi consuming habits.

Step 2 - Add a small amount of cold water, about 1:1 ratio with the amount of wasabi powder you used and stir until a solid mixture is obtained. Now you need to gently balance the mixture with a bit more powder if you like your Wasabi thick, or water if you want it to be thinner. That's it. You're done.

Sushi Rice

noreply@blogger.com (Necrospasm) — Thu, 27 Aug 2009 21:15:00 +0000

Sushi rice, a.k.a. sushi-meshi, is a sticky short grained kind of rice. Its original stickiness is what makes it perfect for sushi making. You may try and make sushi using other kinds of rice, but no rice beats sushi-meshi for sushi making.

The sushi rice needs to be washed, cooked, and seasoned in order to be used for making sushi.
Preparing the sushi rice might look complicated and pedantic at first, but as you go along with it you might notice that it's just like making ordinary rice, only with rice vinegar added to it, and a bit of Japanese methodology.

How to use Sushi Rice

I've de-complicated the required into 5 simple steps:

Choosing right - Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.
Measuring and preparing the rice - First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15/1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
Cooking the rice - The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
Taking out the rice -You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely. Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.
Seasoning the rice - In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.

Sushi rice seasoning recipe

For 3 cups of rice, use ½ cup of rice vinegar, 2 spoons of sugar and 2 tbs of salt.

Mix together in small pot, on medium heat until all solids are mixed in.
Pour mixture on rice and stir well.
Let rice cool down for a few minutes until it is within the room temperature.

Spicy Tuna

noreply@blogger.com (Necrospasm) — Thu, 27 Aug 2009 20:41:00 +0000

Ingredients

2 Cups Sushi Rice

2-3 Nori Sheets

150g of Tuna Fillet

Avocado

Spicy Mayo Sauce

Making Spicy Tuna

The following recipe is suitable for both classic type rolls and Inside Out rolls.

The reason behind Chili mayonnaise in the ingredients section is because this sauce is an integral part of the dish - and it is very recommanded to also serve it next to the dish to make it even extra hot.

Let's begin by cutting the tuna to 3cm thick, and 15cm long strips. Roll it with the avocado and cut.

After cutting, put a tiny drop of Chili mayonnaise on top of each piece, and it's ready to go.

Easy Sushi

Tropicana

Green Roll

Making the roll

Black Cabbage Sushi

Making the roll

Tamago

Dynamite Roll

Making the roll

Salmon Skin

Making the roll

Pandanni Roll

Making the roll

Rare Moo-Saki

Making the roll

Dragon Roll

Making the dragon roll

Boston Roll

Tobiko and Quail Egg Yolk

Unagi Roll

Carolina Roll

California Roll

American Salmon

Ingredients

Sunset Roll

Ingredients: 2 Cups Sushi Rice2-3 Nori SheetsCrabMasagoTuna

Nori

Wasabi

Sushi Rice

Sushi rice seasoning recipe

Spicy Tuna

Ingredients:

2 Cups Sushi Rice
2-3 Nori Sheets
Crab
Masago
Tuna