Sushi
Chef: Andy Richmond
Recipe Rating (overall):
Ingredients:
- Fish (Tuna, Smoked Salmon, Salmon, Eel, Mahi Mahi etc..),
- Vegies (Cucumber, Cilantro, Tomato, Avocado),
- Nori (Roasted seaweed)
- Rice (Sushi Rice),
- Rice vinegar,
- Powdered Sugar,
- Salt,
- Row
Directions:
Mix up Seasoned Rice Vinegar mixture:
1/2 cup rice vinegar
3 tablespoons powdered sugar
1 teaspoon salt
Cook Sushi Rice (usually about 4 cups).
Fold in (not stur) 8 tablespoons of the Seasoned Rice Vinegar mixture.
Cover with a wet paper towel until cool.
Place seaweed on a bambo mat and spread a thin layer of rice on the seaweed. It usually helps to leave about 3/4 of an inch bare at the top of the seaweed for rolling purposes. Add your fish, vegies and sauce and roll the sushi. Cut the sushi into 1/2 to 3/4 inch pieces. Optionally you can sprinkle on some row for color.
Mix up Seasoned Rice Vinegar mixture:
1/2 cup rice vinegar
3 tablespoons powdered sugar
1 teaspoon salt
Cook Sushi Rice (usually about 4 cups).
Fold in (not stur) 8 tablespoons of the Seasoned Rice Vinegar mixture.
Cover with a wet paper towel until cool.
Place seaweed on a bambo mat and spread a thin layer of rice on the seaweed. It usually helps to leave about 3/4 of an inch bare at the top of the seaweed for rolling purposes. Add your fish, vegies and sauce and roll the sushi. Cut the sushi into 1/2 to 3/4 inch pieces. Optionally you can sprinkle on some row for color.
Serves 4
Preparation Time: 20 minutes
Cook Time: 20 - 30 minutes
Cook Time: 20 - 30 minutes
Category:
Main Courses
Ethnicity:
Japanese