alright my recipe for sushi
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Name: Tellemurius
Recipe Name: Sushi Rice
ingredients
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-rice (technically the rice has to be thick and not long grain, i use kokuho rice which is the closest japanese rice you can get in america)
-rice vinegar
-brown sugar (or any sweetener except fake ones)
-water
-salt (for taste)
Instructions
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1. to cook the rice, i start with 2 cups of rice, level it in the pot and fill it up with water up to your second knuckle from the top of the rice. You do not want mushy rice and it has to be fairly dry so use less water if you want. Cook for 30 mins or more covered until the rice is tender enough.
2. to prepare the seasoning you need to mix the rice vinegar, sugar for sweetness, water to dilute the vinegar, and salt to balance the flavor. i do not post measurements becuase some people have different tastes to their seasoning so mix it up till you like how it tastes. mine has a sweet and acrid smell and tastes sweet, the seasoning is also sticky.
3. now you mix the seasoning to the rice while its hot. the amount to use is 1/2cup of seasoning for every 4 cups of rice. Now you pour the seasoning slowly over the rice, try it with a spatula. Cut the rice with the spatula (do not mash the rice it won't be good) and gently mix it for 15-20 seconds. let the rice cool until you can stick your hand in it without burning yourself
Recipe Name: Sushi
ok now this is where it goes to total hell. True original sushi is only seafood on rice. those are easy as its usually fish, theres different forms of sushi but I'll tell you the common ones you can do:
Nigirizushi- this the piece of seafood on top rice with possible topping of wasabi and possible wrapping with a thin strip of nori (seaweed) pic:
Makizushi- this everyone is familiar with, its the seafood and rice rolled up with seaweed. variations would be rice on the outside of the nori rolled in salmon eggs or sesame seeds
Western rolls- now america get its own special version because we use makizushi form but we added vegetables to the sushi.
Now nori, nori is the wrapping use for sushi making. its seaweed, real nori is dry in the sun but here in america our food must be cooked so they are toasted around 100 degrees. you can buy it now commercially from some asian stores and it looks like this:
ingredients: depends on what you make, i use raw seafood but smoked will work too.
tools: you can use your hands but it will leave the roll lumpy, you can use a bamboo mat like this:
ingredients for California rolls
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small slices of avocado
strings of carrots
slices of cucumber
slices of whole crab leg meat or imitation crab leg meat (get the ones that use Surimi, its fish basically)
Instructions for california rolls
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1.lay the nori flat on a board or the mat if you got it. apply the rice with a spoon until you leave a small layer, do not leave holes. use water to get it off your hands and spoon.
2. you add basically some slices of your ingredients near a end of the nori.
3.with the mat or your hands, roll the nori over and you got it! it takes practice to get a perfect roll but you figure that out.
to serve, slice the roll with a watered sharp knife into pieces. use soy sauce to dip, and a little bit of wasabi for a kick if you want it.
serves: how many you want
prepare time: 1 hour or more
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