Sushi Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
2 1/4 cup: Water,
4 each: Sheets nori, (pressed
1/3 cup: Rice vinegar,
-seaweed),
2 T: Mirin, rice wine
FILLING
10 each: Dried shiltake mushrooms,
1/2 each: Bn Watercress,
1 t: Granulated sugar,
*Can use smoked salmon cut,
7 ounce: Flaked crabmeat*,
-in strips,
DIRECTIONS
2 cup: Japanese rice, rinsed,
1 t: Wasabi powder,
-drained,
1/4 each: English cucumber, in 1/2"
1/4 cup: Granulated sugar,
-sticks,
2 T: Salt,
2 t: Sesame seeds, toasted
1 T: Soy sauce,
Directions:
In 8-cup saucepan, cover and bring water and rice to boil; boil for 2
minutes. Reduce heat to low; cook for 15 minutes. Remove from heat;
let stand, covered for 15 minutes. Meanwhile, in small saucepan,
bring vinegar, sugar, mirin and salt to boil, stirring just until
sugar dissolves; let cool. Spread rice in a large shallow dish.
Sprinkle with half of the vinegar mixture; toss with a fork until
combined. Toss with remaining vinegar mixture. Cover with damp tea
towel; refrigerate for 45 minutes or until cooled to room
temperature. Meanwhile toast nori sheets by quickly brushing over
element on high heat 10 times per side; set aside. Filling:
Meanwhile, in small saucepan, soak mushrooms in 1/2 cup of warm water
for 30 minutes. Add soy sauce and sugar; simmer for 10 minutes or
until no liquid remains. Discard stems; slice caps thinly. Combine
wasabi with a few drops of water to from a paste. Place rolling mat
(maku-su) on work surface with shortest side closest; place nori
sheet, shiny side down, on mat. With wet fingers, press one-quater
of the rice evenly over nori, leaving 1-inch border on far side
uncovered. Dab thin line of wasabi over 1/2 inch from closest edge.
Top with one-quater each of crab, then mushrooms. Arrange
one-quarter of the cucumber in row beside mushrooms; top with
one-quarter of the watercress. Sprinkle with 1/2 tsp sesame seeds.
Holding filling in place with fingers, tightly roll mat over filling.
Using mat as guide, continue to roll up firmly, jelly-roll style,
squeezing to compress. With shark wet knife, trim ends; cut roll
into eight 1/2 inch thick slices. Repeat with remaining ingedients.
Notes: Roll into the world of Japanese cooking with our step-by-step
directions for sushi. Elegant as appetizers, fun for a summer picnic,
rolls of sushi rice with crab, cucumber and watercress are as
beautiful as they are light and fresh-tasting. There are many other
striking combinations of flavors and colors, such as cooked shrimp,
pickled Japanese vegetables, avocado and omelette strips. Tips:
Japanese ingredients, such as nori, mirin and wasabi, are available
in Oriental food stores or by mail order. A good substitute for a
rolling mat is a placemat or folded tea towel. Sushi rice should be
served the day it is cooked. Serve a small mound of Japanese pickled
ginger and soy sauce and wasabi horseradish to blend for dipping.
Submitted By EARL SHELSBY On 12-13-94
Source from luhu.jp
minutes. Reduce heat to low; cook for 15 minutes. Remove from heat;
let stand, covered for 15 minutes. Meanwhile, in small saucepan,
bring vinegar, sugar, mirin and salt to boil, stirring just until
sugar dissolves; let cool. Spread rice in a large shallow dish.
Sprinkle with half of the vinegar mixture; toss with a fork until
combined. Toss with remaining vinegar mixture. Cover with damp tea
towel; refrigerate for 45 minutes or until cooled to room
temperature. Meanwhile toast nori sheets by quickly brushing over
element on high heat 10 times per side; set aside. Filling:
Meanwhile, in small saucepan, soak mushrooms in 1/2 cup of warm water
for 30 minutes. Add soy sauce and sugar; simmer for 10 minutes or
until no liquid remains. Discard stems; slice caps thinly. Combine
wasabi with a few drops of water to from a paste. Place rolling mat
(maku-su) on work surface with shortest side closest; place nori
sheet, shiny side down, on mat. With wet fingers, press one-quater
of the rice evenly over nori, leaving 1-inch border on far side
uncovered. Dab thin line of wasabi over 1/2 inch from closest edge.
Top with one-quater each of crab, then mushrooms. Arrange
one-quarter of the cucumber in row beside mushrooms; top with
one-quarter of the watercress. Sprinkle with 1/2 tsp sesame seeds.
Holding filling in place with fingers, tightly roll mat over filling.
Using mat as guide, continue to roll up firmly, jelly-roll style,
squeezing to compress. With shark wet knife, trim ends; cut roll
into eight 1/2 inch thick slices. Repeat with remaining ingedients.
Notes: Roll into the world of Japanese cooking with our step-by-step
directions for sushi. Elegant as appetizers, fun for a summer picnic,
rolls of sushi rice with crab, cucumber and watercress are as
beautiful as they are light and fresh-tasting. There are many other
striking combinations of flavors and colors, such as cooked shrimp,
pickled Japanese vegetables, avocado and omelette strips. Tips:
Japanese ingredients, such as nori, mirin and wasabi, are available
in Oriental food stores or by mail order. A good substitute for a
rolling mat is a placemat or folded tea towel. Sushi rice should be
served the day it is cooked. Serve a small mound of Japanese pickled
ginger and soy sauce and wasabi horseradish to blend for dipping.
Submitted By EARL SHELSBY On 12-13-94
Source from luhu.jp