Sushi lovers, any recepies?

[KellyNY]

Hi everyone,
I am a sushi lover and just made my second roll, first one was 2 days ago. I am still learning and looking for recepies. I do not use row fish, sort of afraid to buy not freshest one, so far I used crab meat and smoked salmon with cream cheese and avocado. Anything else I can do? I am open minded here, I think we can put anything like bacon and meat and so on. Please share your ideas. Thank you.

 

[Blue.Fairy2]

http://www.fabulousfoods.com/recipes/article/133/18381


http://www.sushilinks.com/

I love to make sushi rolls. Find a Asian market they should have a sushi section.

I really like fly fish roe, you can find it at larger fish markets, some grocery stores and some Asian Markets.

 

[KellyNY]

http://www.fabulousfoods.com/recipes/article/133/18381


http://www.sushilinks.com/

I love to make sushi rolls. Find a Asian market they should have a sushi section.

I really like fly fish roe, you can find it at larger fish markets, some grocery stores and some Asian Markets.

Thank you. May I ask you couple questions on tehnicks?

 

[Blue.Fairy2]

sure

 

[KellyNY]

Thanks. The seaweed on my rolls turns to be sort of soft and sticky not like real sushi, what do I do wrong? Is it because I cook rice wrong way? I used recepie for rice when you take half/half water/rice, cook under lid for 15min, then leave for another 15 min and then add vinegar mixture and put it next to window to cool. I do not know what real rice should look like but mine kind of sticky as well. Is this right? Thank you so much for help.

 

[CuteAndFluffy]

One of the keys is to cool it really fast...just setting it next to the window won't work as well as stirring/spreading it out and fanning it to get it cooled down fast.

As far as technique goes, I usually opt for Chirashi style -- deconstructed rice bowls topped with nori/fish/veggies/whatever.

My favorite toppings are kim chi; cucumber and carrots marinated in ponzu; cooked scallops; poached eggs...

 

[Blue.Fairy2]

I have never had a problem with rice. I use a rice cooker. I make my vinegar mixture and keep it in the refrigerator.

Here is a video that might help.

http://video.about.com/japanesefood/Prepare-Perfect-Sushi-Rice.htm

 

[KellyNY]

One of the keys is to cool it really fast...just setting it next to the window won't work as well as stirring/spreading it out and fanning it to get it cooled down fast.

As far as technique goes, I usually opt for Chirashi style -- deconstructed rice bowls topped with nori/fish/veggies/whatever.

My favorite toppings are kim chi; cucumber and carrots marinated in ponzu; cooked scallops; poached eggs...

Thank you, I'll try this combination, sounds good.

 

[KellyNY]

I have never had a problem with rice. I use a rice cooker. I make my vinegar mixture and keep it in the refrigerator.

Here is a video that might help.

http://video.about.com/japanesefood/Prepare-Perfect-Sushi-Rice.htm

Thanks for video. I think I see my problem, I used a big bowl to cool my rice but not a tray. Also I used the rice I had, in video he shows rice labeled Sushi rice, never paid attention before, but I hope my asian market got one.
Thank you for your help.

 

[sydneysmom]

http://www.fabulousfoods.com/recipes/article/133/18381


http://www.sushilinks.com/

I love to make sushi rolls. Find a Asian market they should have a sushi section.

I really like fly fish roe, you can find it at larger fish markets, some grocery stores and some Asian Markets.

these are fantastic links !! thank you for sharing these with everyone. I've always been nervous to make sushi, but I might give it a try!!