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Posted: Sat Apr 25, 2009 5:49 pm
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Contrary to what most people think, making Sushi is not that difficult nor it takes a long time. Making rolls could be more work but a simple sushi with fish on top takes probably less than 15 minutes to prepare.
1. As always, before making any kind of sushi, you must prepare sushi rice using vinegar and sugar. How much vinegar and sugar to use really depends on how much rice you have. Generally for 1 cup of rice, 3-4 teaspoons of vinegar and 1 teaspoon of sugar will do it. Make sure you taste it to see if you like it. Tasting to see if it's good beats the tedious measurements.
2. Now, you need to make square rice doughs. This will be the messiest job unless you wear plastic gloves. Once you wear the gloves in both hands, put a few drops of sesame oil and rub it around your gloves so rice will not stick to your gloves as you play with rice.
3. Squeeze the rice hard so that it will remain intact.
4. Put them on your plate.
5. Now take out a sushi grade salmon fillet. If you are wondering what sushi grade fish means, it simply means that fish has been prefrozen for more than 15 hours. Freezing will kill any parasites. Do not use "fresh fish." Fresh fish is not sushi grade and could be dangerous for that reason.
6. Using a very sharp knife, cut the fish in a slanted way so you will have a larger surface per piece. Ideally, you want to use a very sharp sashimi knife (only one side bladed) and slice by only one clean cutting move in one direction. Cutting in both directions like using saw will make the texture of the meat rugged and is not good. Make sure you cut in opposite direction of the stripes.
7. Simply put the sashimi pieces on top of your rice doughs. Salmon flesh will weigh itself down and automatically wrap itself around the rice.
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Posted: Sat Apr 25, 2009 5:58 pm
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Posted: Sat Apr 25, 2009 6:03 pm
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Posted: Sun Apr 26, 2009 8:28 am
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Posted: Sun Apr 26, 2009 8:29 am
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Posted: Sun Apr 26, 2009 8:30 am
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