Introduction:
Sushi is not hard to
make. Be sure to have all ingredients and equipment
ready so you are not interrupted in the process.
Practice makes perfect Sushi. Maki sushi is
difficult to form neatly if too much rice is used at
one time. Try a variety of filling combinations. Good
Luck and Enjoy!
Makizushi
Ingriedents: (for 2
rolls)
400 grams sushimeshi,
10 grams kanpyou (2/3 #2 dashi, 4
teaspoons each sugar and light flavored soy sauce), 4
pieces dried shiitake (1/2 cup of water used
for soaking,4 teaspoons sugar,1 tablespoon soy
sauce), 20 grams mitsuba (trefoil), 1/2 yakianago,
2 atsuyaki-tamago (thick fried egg)1cm x 1cm x
15 cm, 2 sheets asakusanori
How
to make:
- Soak kanpyou in
water,boil together with dashi, sugar
and light flavored soy sauce.
- Soak shiitake
in water, boil together with the water used
for soaking, sugar and soy sauce,cut into hosogiri.
- Cut yakianago
into thin strips.
- Remove root from mitsuba,boil
briefly.
- Dry asakusanori
over flame briefly, put 2 sheets togerther
surface to surface. (Shinning side is
surface. Expose back side only over flame).
- Place nori on makisu,
put a half of sushimeshi in the
center. Spread sushimeshi over 3/4
evenly, leave 1/4 space toward end.
- Place drained kanpyou,
shiitake, anago, atsuyaki-tamago
and mitsuba lengthwise in the middle
of sushimeshi.
- Pick up end of makisu
to cover fillings with sushimeshi,
roll and form it round gently. Turn the end
of the roll down. Do another one.
Cut a roll into 8
pieces right before eating
California Roll:
Ingredients:
- 4 cups sushi rice
- 4 sheets Nori (dried
seaweed)
- 1 avocado
- ¾ cup crab meat
- 1 Tbsp Mayonnaise
- ½ tsp salt
How
to Cook:
- Peel avocado
and mash it.
- Mix mayonnaise
and crabmeat.
- Salt avocado
and crabmeat.
- Put a Nori
sheet on top of a bamboo mat(Makisu).
- Spread Sushi
rice on top of Nori sheet.
- Place avocado
and crabmeat lengthwise on rice.
- Roll up bamboo
mat pressing forward to shape sushi
into a cylinder.
- Cut rolled
sushi into bite sized pieces.
From:
http://japanesefood.about.com/library/redipe/blroll-california.htm
go
to “Sushi Recipes”
Photo courtesy and
copyright Setsuko Yoshizuka, Japanese Cuisine http://Japanesefood.about.com
Futomaki
4
Portions: Prep time 15 – 20 minutes
Futomaki:
- 600g sushi rice
- 2 – 3 Nori sheets
- Wasabi
- Three or more of your
choice of filings i.e. Tuna, avocado,
cucumber
Method:
- Futomaki: Place Nori
shiny side down on bamboo mat lengthwise
- Wet hands in venegared
water. Take a large handful of sushi rice and
place in center of sheet. Spread rice with
hands leaving 1cm edge at furthest side
lengthwise of the roll. The rice should be
about 1cm thick.
- With index finger take
a little Wasabi and spread in a strip a third
inwards from the edge lengthwise.
- Place filling along
the length of the Wasabi.
- Hold the line of
ingredients firmly with your fingers and roll
the bamboo gently but firmly, rolling the
seaweed over so you seal in the ingredients.
Continue to roll and seal with the unfilled
edge. Roll with help of mat to make it round
and hold for 30 seconds.
- To cut: Dip a sharp
knife in vinegar water and trim the edges.
Slice in half them cut each half into four
slices, cleaning knife after each cut.
- To Serve: Serve the
Futomaki with Shoyu sauce and pickled ginger.
From:
http://www.foodiesite.com/recipes/2000-07/maki.jsp
Photo
courtesy and copyright Setsuko Yoshizuka, Japanese
Cuisine http://Japanesefood.about.com
