No seaweed sushi
Sushi rolls
Home made sushi rolls are much more economical than going out for them, especially if your family eats as much as mine. The trick is in the equipment-the bamboo rolling mat-and keeping things very very tight.
Purchase ingredients at your local Japanese or other Asian food store.
To make rolls, prep all ingredients ahead and refrigerate. The rolls can be made a few hours ahead of time, wrapped tightly and refrigerated until needed. Cut them up just before serving.
Make rice: use a short grain rice, one labeled for making sushi. I use a rice cooker, 1 1/2 cups rice, and 2 1/2 cups water. (2 rice cooker measure cups rice, and water to the 2 mark). As soon as rice is finished, turn it out into a large salad bowl. Drizzle about 1/4 cup seasoned rice wine vinegar evenly over the rice, and gently turn it over and over in the bowl with a rice spatula to mix well. Cover with a damp towel and set aside to cool comletely.
fillings:
fried tempura shrimp
sushi grade Ahi tuna, sliced into 4 inch long, 1/3 inch wide strips, 2 per roll
sushi grade salmon, sliced into 4 inch long, 1/3 inch wide strips, 2 per roll
1/3 cup minced salmon, sweet scallops, Albacore tuna or Ahi tuna, mixed with as much hot sauce as you like-makes 2 rolls
fried tempura shrimp, 2 per roll
1/2 cucumber, peeled and match-stick sliced
1/2 firm avocado, thinly sliced
Tobiko caviar or orange flying fish roe (optional)
quick sauce: mix a 1/4 cup mayonaise and Sriracha hot sauce to taste in a small bowl
even better: add 2 tsp. thick teriyaki sauce/glaze and 1 small clove grated garlic to sauce.
Purchase ingredients at your local Japanese or other Asian food store.
To make rolls, prep all ingredients ahead and refrigerate. The rolls can be made a few hours ahead of time, wrapped tightly and refrigerated until needed. Cut them up just before serving.
Make rice: use a short grain rice, one labeled for making sushi. I use a rice cooker, 1 1/2 cups rice, and 2 1/2 cups water. (2 rice cooker measure cups rice, and water to the 2 mark). As soon as rice is finished, turn it out into a large salad bowl. Drizzle about 1/4 cup seasoned rice wine vinegar evenly over the rice, and gently turn it over and over in the bowl with a rice spatula to mix well. Cover with a damp towel and set aside to cool comletely.
fillings:
fried tempura shrimp
sushi grade Ahi tuna, sliced into 4 inch long, 1/3 inch wide strips, 2 per roll
sushi grade salmon, sliced into 4 inch long, 1/3 inch wide strips, 2 per roll
1/3 cup minced salmon, sweet scallops, Albacore tuna or Ahi tuna, mixed with as much hot sauce as you like-makes 2 rolls
fried tempura shrimp, 2 per roll
1/2 cucumber, peeled and match-stick sliced
1/2 firm avocado, thinly sliced
Tobiko caviar or orange flying fish roe (optional)
quick sauce: mix a 1/4 cup mayonaise and Sriracha hot sauce to taste in a small bowl
even better: add 2 tsp. thick teriyaki sauce/glaze and 1 small clove grated garlic to sauce.
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