Ingredients:
1 cup of cooked rice, warm.
½ cup of cooked crab meat.
½ cup of vinegar.
½ cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
½ avocado, chopped.
Wasabi paste.
Directions:
Mix the vinegar and the sugar in a saucepan and bring to a boil.
Cook until sugar has dissolved completely; remove from heat.
Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.
Stir the sesame seeds into the rice.
Press pickled rice into a square.
Cut rice into squares.
Press each square so that rice clings, and dab some wasabi paste on each square.
Press some crab meat, golden caviar, and avocado on each of the rice square.
Aug 11, 2009
Crayfish Sushi.
Ingredients:
2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
½ teaspoon of salt.
½ teaspoon of wasabi.
½ cup of crayfish tails.
Directions:
With a fork, mash the boiled potatoes with a fork.
Add the mustard oil, vinegar, mustard, salt and wasabi.
Set aside and allow to cool.
Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece.
Serve warm
2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
½ teaspoon of salt.
½ teaspoon of wasabi.
½ cup of crayfish tails.
Directions:
With a fork, mash the boiled potatoes with a fork.
Add the mustard oil, vinegar, mustard, salt and wasabi.
Set aside and allow to cool.
Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece.
Serve warm
Japanese Sushi.
Ingredients:
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.
Directions:
Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy.
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.
Directions:
Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy.
Nigiri(Finger) Sushi.
Ingredients:
Fish of your choice.
Wasabi.
Sushi Rice.
Soy sauce.
Directions:
Slice the fish of your choice into bite sized pieces.
Place a small amount of wasabi on one side of the fish.
Moisten your hands with water and place a small ball of sushi rice in your palm.
Firmly press the fish (wasabi facing down) onto the rice. Use your hands to shape it into an oblong.
Dip in soy sauce, and enjoy!
Fish of your choice.
Wasabi.
Sushi Rice.
Soy sauce.
Directions:
Slice the fish of your choice into bite sized pieces.
Place a small amount of wasabi on one side of the fish.
Moisten your hands with water and place a small ball of sushi rice in your palm.
Firmly press the fish (wasabi facing down) onto the rice. Use your hands to shape it into an oblong.
Dip in soy sauce, and enjoy!
Nori Crab Rolls.
Ingredients:
8 oz of seasoned dry seaweed.
8 oz of flaked crab.
8 oz softened cream cheese.
¾ teaspoon of Worcestershire sauce.
¼ teaspoon of garlic salt.
Directions:
Mix together the crab, cream cheese, Worcestershire sauce and garlic salt.
Place a small amount of the crab mixture on some seaweed and roll.
Cut into bite size pieces and serve
8 oz of seasoned dry seaweed.
8 oz of flaked crab.
8 oz softened cream cheese.
¾ teaspoon of Worcestershire sauce.
¼ teaspoon of garlic salt.
Directions:
Mix together the crab, cream cheese, Worcestershire sauce and garlic salt.
Place a small amount of the crab mixture on some seaweed and roll.
Cut into bite size pieces and serve
Salmon and Seaweed Sushi Roll.
Ingredients:
6 sheets of nori seaweed.
One six-inch pickled radish.
Pickled ginger.
8 oz of sushi rice.
6 oz of raw fresh salmon.
2 tablespoons of Japanese soy sauce.
1 tablespoon of Sugar.
1 teaspoon of Wasabi paste.
Directions:
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger.
6 sheets of nori seaweed.
One six-inch pickled radish.
Pickled ginger.
8 oz of sushi rice.
6 oz of raw fresh salmon.
2 tablespoons of Japanese soy sauce.
1 tablespoon of Sugar.
1 teaspoon of Wasabi paste.
Directions:
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger.
Shrimp Sushi.
Ingredients:
10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.
Directions:
Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.
Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently. Press into the shrimp, but make sure it holds its shape.
10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.
Directions:
Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.
Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently. Press into the shrimp, but make sure it holds its shape.
Sushi Pancakes.
Ingredients:
4 eggs.
2 tablespoons of water.
½ teaspoon of salt.
1 tablespoon of vegetable oil.
Directions:
Beat the eggs with the water and salt.
Cook on a low heat in a lightly oiled pan to make 8-9 (thin) pancakes.
Eat with a range of Sushi.
4 eggs.
2 tablespoons of water.
½ teaspoon of salt.
1 tablespoon of vegetable oil.
Directions:
Beat the eggs with the water and salt.
Cook on a low heat in a lightly oiled pan to make 8-9 (thin) pancakes.
Eat with a range of Sushi.
Sushi Rice.
Ingredients:
3 cups of uncooked calrose rice.
3 cups of water.
½ cup of japanese rice vinegar.
½ cup of sugar.
1 teaspoon of Salt.
Directions:
Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix.
3 cups of uncooked calrose rice.
3 cups of water.
½ cup of japanese rice vinegar.
½ cup of sugar.
1 teaspoon of Salt.
Directions:
Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix.
Tuna Sushi recipe.
Ingredients:
½ lb of fresh tuna fillet.
2 cups of sushi rice.
Wasabi horseradish sauce.
Directions:
Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.
Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger.
Using your hands, take the rice and form a rectangular shape to match the tuna slices.
Spread Wasabi horseradish on the slice of tuna.
Place the rice block on top, and press gently to shape the sushi.
Serve as desired.
½ lb of fresh tuna fillet.
2 cups of sushi rice.
Wasabi horseradish sauce.
Directions:
Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.
Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger.
Using your hands, take the rice and form a rectangular shape to match the tuna slices.
Spread Wasabi horseradish on the slice of tuna.
Place the rice block on top, and press gently to shape the sushi.
Serve as desired.
Vegetarian Sushi Recipe.
Ingredients:
4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
½ cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.
Directions:
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.
Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.
Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface.
Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non and sprinkle with sesame seeds.
Place ¼ cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing.
Slice with a damp knife into half-inch thick slices.
Serve cold.
4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
½ cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.
Directions:
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.
Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.
Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface.
Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non and sprinkle with sesame seeds.
Place ¼ cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing.
Slice with a damp knife into half-inch thick slices.
Serve cold.
Aug 10, 2009
8. Sushi is Ideal for Healthy Diets.
Sushi, popular for centuries in Japan, has become immensely popular in the Western world in recent years. You may soon find yourself invited to enjoy sushi with friends at a sushi bar or restaurant. Despite the common reaction of distaste at the prospect of eating raw fish, sushi is actually a simple and delicious food that can easily be enjoyed by adults, children, vegetarians and even the extremely squeamish.
Although sushi’s history goes back to the 7th century, the popular form that is served in modern sushi bars came into popularity in 1820, Tokyo. Variations of the lengthy pickling process that was the original variety of sushi were made so that sushi could be enjoyed freshly made from a portable stall. This ‘fast-food’ approach has resulted in Sushi Bars gaining popularity all over the world.
Sushi is a very healthy meal made mostly with rice, fish and vegetables. Sushi should always be made with fresh ingredients. Not only for the safety of the eater but for the flavors. The delicate flavors of rice, vegetables and fish are enhanced with healthy soya sauce, ginger and wasabi.
What are the health benefits of sushi?
The thin, toasted seaweed sheets, called Nori, used in rolled (maki) sushi are high in Vitamin A, B-complex, Niacin and Vitamin C. It is also good for digestion.
The rice used in making sushi, while not as healthy as brown rice, is still low in fat and sodium free while also being a complex carbohydrate which is needed as fuel for your body.
The various fish or meats used in sushi are excellent sources of protein and minerals.
Whether you’re eating vegetarian sushi or it is mixed with fish, the fresh, uncooked vegetables provide the vitamins and other nutrients you look for in a healthy diet.
Even the condiments served with sushi have health benefits.
While soya sauce has come under attack for certain additives that pose a potential health risk, naturally fermented soya sauce does not have this danger. Soya, the main ingredient in soya sauce, has been linked to lower breast cancer and fewer menopausal symptoms in Asian cultures who use soy as a staple in their diets. Soya is a source of high quality protein, low in saturated fats and is cholesterol free. Soya sauce is high in salt although low sodium versions are also available for those who require it.
Ginger, called ‘gari’, is often served alongside sushi and helps with digestion while also fighting bacteria. This is especially of interest to those concerned with the bacteria found in uncooked meat.
Wasabi, Japanese horseradish, can also kill bacteria found in raw fish and is often provided alongside sushi servings as a garnish or is included as in nigiri sushi.
If you are looking for a fast-food meal that is healthy or you just enjoy the flavors and art form of sushi, you are sure to benefit from a visit to your local sushi bar.
Although sushi’s history goes back to the 7th century, the popular form that is served in modern sushi bars came into popularity in 1820, Tokyo. Variations of the lengthy pickling process that was the original variety of sushi were made so that sushi could be enjoyed freshly made from a portable stall. This ‘fast-food’ approach has resulted in Sushi Bars gaining popularity all over the world.
Sushi is a very healthy meal made mostly with rice, fish and vegetables. Sushi should always be made with fresh ingredients. Not only for the safety of the eater but for the flavors. The delicate flavors of rice, vegetables and fish are enhanced with healthy soya sauce, ginger and wasabi.
What are the health benefits of sushi?
The thin, toasted seaweed sheets, called Nori, used in rolled (maki) sushi are high in Vitamin A, B-complex, Niacin and Vitamin C. It is also good for digestion.
The rice used in making sushi, while not as healthy as brown rice, is still low in fat and sodium free while also being a complex carbohydrate which is needed as fuel for your body.
The various fish or meats used in sushi are excellent sources of protein and minerals.
Whether you’re eating vegetarian sushi or it is mixed with fish, the fresh, uncooked vegetables provide the vitamins and other nutrients you look for in a healthy diet.
Even the condiments served with sushi have health benefits.
While soya sauce has come under attack for certain additives that pose a potential health risk, naturally fermented soya sauce does not have this danger. Soya, the main ingredient in soya sauce, has been linked to lower breast cancer and fewer menopausal symptoms in Asian cultures who use soy as a staple in their diets. Soya is a source of high quality protein, low in saturated fats and is cholesterol free. Soya sauce is high in salt although low sodium versions are also available for those who require it.
Ginger, called ‘gari’, is often served alongside sushi and helps with digestion while also fighting bacteria. This is especially of interest to those concerned with the bacteria found in uncooked meat.
Wasabi, Japanese horseradish, can also kill bacteria found in raw fish and is often provided alongside sushi servings as a garnish or is included as in nigiri sushi.
If you are looking for a fast-food meal that is healthy or you just enjoy the flavors and art form of sushi, you are sure to benefit from a visit to your local sushi bar.
Subscribe to:
Comments (Atom)
