 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Hubby wanted shushi and having no raw fish or even imitation crab I used smoked slamon with fantastic results. These are way much prettier than appearing in the photo since he took the photo from above angle. Read more Normally he does not take photos of my food but I guessed he realy enjoyed this recipe! Ingredients:
1 pkg japanese yaki sushi nori ( roasted seaweed - .75 oz pkg) |
3 cups uncooked japanese shushi rice |
1/2 cup japanese rice wine vinegar |
2 1/2 tbs sugar |
1 tsp salt |
4 oz thinly sliced smoked salmon |
1 tube wasabi paste ( japanese horseradish paste ) |
strips of thinly sliced carrot |
strips of thinly sliced peeled cucumber |
optional thinly sliced ripe avacado |
optional seseme seeds |
optional: favorite dipping saucees for the nori rolls ( ex: soy sauce, wasabi sauce, etc. ) |
Directions:
1. Cook rice to pkg directions.
2. I washed reice well, drained off liquid and let sit one hour in colander.
3. Meanwhile heat vinegar, sugar and salt to dissolve sugar,.
4. Set aside to cool
5. Cook rice per package directions.
6. I placed the 3 cups of rice with 3 1/2 cup water then
7. bring to a boil, cover and simmer 15 to 20 minutes until tender,
8. Be careful that rice is not mushy.
9. Shishi rice requires less water than does cooking other rice.
10. Remove rice from heat and let cool by :
11. Placing rice in a large 9 x 13 pan, to spread it out.
12. Pour cooled vinegar mixture evely over rice.
13. Use a metal spatula to turn rice ( do not mix ! ) over so all rice absorbs liquid.
14. This method prevent mushiness.
15. Meanwhile fan with newspaper to help cool rice quickly.
16. This also method helps the rice get a glossy texture from the vinegar liquid
17. Prepare rolls.
18. Place one sheet of the seawood on a bamboo mat made especially for rolling shushi.
19. The mat helps compress the rice together and keeps in the filling neatly in place
20. Place about 1 cup cold rice on a large sheet ( 1/2 cup for a smaller pieces of seaweed sheets ), trying to spread out rice as evenly as possible
21. Dip your hands in a bit of cold water to do this and each time you place rice on the seaweed sheet.
22. This helps the rice from sticking to your fingers
23. Over the rice one may add a thin strip horizonatally down the center with the horseradish paste.
24. Careful as too much is too hot.
25. If desired sprinkle with seseme seeds.
26. Then add a few strips of carrot, cucmber and a small piece or two of the thin presliced smoked salmon.
27. Use the bamboo mat as a quide to tightly roll up the filled nori into a tight roll.
28. Use a sharp knife that has been dipped in water and cut each roll in half and each half roll again in half, dipping knife in water each time you cut rolls
29. Place the rolls on a platter and serve or chill and keep covered in the refrigerator up to 2 or 3 days if they last that long.
30. My recipe used 7 nori sheets, or 28 pieces or enough for 4 to 6 people
|
|