Featured Recipe of the day

8/6/11                                                    Making Sushi

Your next dinner party can be a big success when you
get everyone involved in making sushi. You need just a few basic items for the
preparation. If you live in a large city, you may find these at your local
grocery store. Your best bet is to find an Asian grocery in your city.

Sushi Basics:

A bamboo-rolling mat (Makisu)

Cutting board

Sharp knife


Pickled ginger

Soy sauce

Making Sushi Rice

Great sushi starts with the rice. If you master this process
all you need to add is really good fish. The trick involves fanning the rice as
it cools to help evaporate the moisture. The end result should be sticky rice
with a glossy texture.


Medium grain rice


1 tablespoon rice vinegar

1 tablespoon sugar

Dash salt


1. Make the rice according to the
package directions.

2. After the rice is cooked, put it
into the wooden bowl and lightly flatten it.

3. Pour vinegar, sugar, and salt
into a small bowl and mix until dissolved.

4. Drizzle the vinegar mixture onto
the rice and mix it using the wooden spoon fanning the rice as you mix.

5. When the rice is sticky with a
glossy texture, cover the bowl with a damp towel.

6. Let the rice reach room
temperature before you use it.


California rolls are a great way to introduce sushi to
the novice, as there is no raw fish in the roll. This recipe calls for
imitation crabmeat, but if your budget can handle the cost, use real crabmeat.



Nori seaweed

Prepared sushi

Avocado, peeled
and cut into sixteenths


Cucumber peeled, seeded,
and julienned


1. Cut one sheet of Nori seaweed in
half and place on a bamboo mat

2. With a wooden spoon, spread a
thin layer of sushi rice on the seaweed leaving a strip uncovered at each end
to seal the roll.

3. At one end, add two strips of
cucumber, one slice of avocado, and one piece of imitation crabmeat.

4. Beginning at the end with the
cucumber, avocado, and crabmeat roll the seaweed over once. Pull up the bamboo
mat and use it to help you roll the rest of the way until you reach the other
end of the seaweed wrap.

5. Place the roll seam side down
and with a sharp knife, cut the roll into ¼ or ½-inch wide slices.


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