Cooking & Recipes - 7 Answers
Random Answers, Critics, Comments, Opinions :
1 :
There are a number of versions of sushi. This site contains recipes for sushi rolls. http://www.dlc.fi/~marianna/gourmet/4_14.htm This is another for vegetable rolls. http://www.recipesource.com/ethnic/asia/japanese/01/rec0105.html This site offers a simple vegetable sushi roll for kids to make. http://familyfun.go.com/recipes/family/feature/dony0400sushi/dony0400sushi2.html
2 :
Omelette When making fukusazushi, paper-thin omelette may replace a sheet of nori as the wrapping. The omelette is traditionally made in a rectangular omelette pan (makiyakinabe), and used to form the pouch for the rice and fillings. The Wiki Cookbook has a sample recipe Inari-zushiAll sushi has rice in it, but not all sushi uses nori as a wrapper. Inarizushi, which translates to stuffed sushi, encloses the rice and filling in a pocket made of paper-thin omelet, fried tofu, or a cabbage leaf. What follows is the recipe for an omelet wrapper. http://en.wikibooks.org/wiki/Cookbook:Inarizushi Toppings and fillings Vegetables Pickled daikon radish (takuan) in shinko maki, various pickled vegetables (tsukemono), fermented soybeans (natto) in nattÅ maki, avocado in California rolls, cucumber in kappa maki, asparagus, yam, tofu, pickled ume (umeboshi), gourd (kampyÅ), burdock (gobo), and sweet corn mixed with mayonnaise. these sites will help you on your way to making sushi
3 :
You need seaweed wrap things. I use sticky rice, shredded carrots, avocado, onion, and cucumber. Just lay it on the wrap, roll, and wet the last bit of wrap so it will stick (kind of like a rolled cigarette).
4 :
Cook Sticky rice (kona rose is a good brand ) work with wooden paddle while sprinkling with japanese rice wine vinegar. place on Nori(pressed seaweed), place on a bamboo mat and spread rice 1/4-1/2 " thick. place juilline veggies(your choice , gr. beans, carrots.asparagus) or avocado on the bottom third of the rice, roll 1 turn tightly, pressing on the bamboo to tighten. Roll the rest of the way. wet the end of the Nori with water in your finger tips to seal.
5 :
Simple as long as you can prep up the ingredients together. I'll explain that. You need rice, seaweed wrap, vegetables, and a maki roller (the sushi wraper, bamboo perfered). You prep up the rice the way you want, normally, 2:3 rice to water ratio. This varys with the rice cooker. See the manual. Then you want to add seasoning to the rice, which you can get at Asian markets. Put the seaweed wrap on the maki roller. You evenly space the seasoned rice onto the seaweed wrap. You don't want it too thick, or your wrap will "explode". Just spread enough to not see the seaweed through the top when you look down to the rice facing up side. Put your vegetables on the either end of the wrap horizontally. So you would put it on the long way across. Now, the critical part. You wrap it. You want to start from the vegetable side going into the blank side. DON'T PRESS ON IT. You just want to put littlest force as possible. Just wrap it so that the wrap sticks. Get your kitchen knife or sushi knife, sharpen it, wet it with room temperature water, and cut it in the middle. Pull the knife to you, not away from you. AND DON'T SAW THE SUSHI. it's not a block of wood. Put the two sushi sections together, side to side, and cut it again into two more sections. You should end up with 6 parts. Dish it and enjoy!
6 :
To get good quality and excellent recipes, check out www.allrecipes.com They have over 1,000 of recipes that is submited by users of the site, you can search by ingredients, ethnic/regional, etc. They also have a rating system, so you would know what recipe is good and what recipe is not good. plus you can change the amount of servings and the site will automatically adjust the measurements for the ingredients. and of course, you can learn how to make the stuff Good luck
7 :
Cucumber and Avocado Sushi INGREDIENTS: 1 1/4 cups water 1 cup uncooked glutinous white rice (sushi rice) 3 tablespoons rice vinegar 1 pinch salt 4 sheets nori (dry seaweed) 1/2 cucumber, sliced into thin strips 1 avocado - peeled, pitted and sliced DIRECTIONS: Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments
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