Ingredients:
Futomaki – 4 large rolls
Sushi Vinegar – 60ml
Sugar – 30ml
Water – 600ml
Dried Kelp
Sushi Lemon Drop Roll
Ingredients
6 sheets nori
1 small avocado
1 small cucumber
3 cups sumeshi
1 cup imitation crab
6 oz smoked salmon
Juice of 1 lemon
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Cucumber and Avocado Sushi
Ingredients
1 avocado, peeled and sliced
1 cup sushi rice, uncooked
1 1/ 4 cup water
3 tablespoons rice vinegar
4 sheets nori
1/ 2 cucumber, sliced
1 pinch salt
Method
Take a saucepan and combine rice and water and bring it to a boil. Then, cover the saucepan and lower the heat and cook for 20 minutes or until rice is tender and water is absorbed. Remove from the heat and add vinegar stirring with a pinch of salt. Now, set aside to cool down.
Take a bamboo sushi mat and cover it with plastic wrap to keep the rice from sticking. Now, place a sheet of seaweed over the plastic and spread the rice evenly on the sheet leaving 1/ 2 inch of seaweed empty at the bottom.
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Smoked Salmon Sushi Roll
Ingredients
2 cups Japanese sushi rice
8 ounces smoked salmon, cut into long strips
6 tablespoons rice wine vinegar
2 tablespoons wasabi paste
6 sheets nori
1 cucumber, peeled and sliced
1 avocado, peeled and sliced
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Some Facts About Sushi
Frankly speaking sometimes only sushi and SONY notebooks make me think that there exists such a great country as Japan. Sorry! Sushi is famous worldwide and since Japan is surrounded by ocean, seafood sushi is extremely popular there. The first recipes were with the raw fish (sashimi) but in the course of the time tastes have changed and we already eat sushi rolls with salted fish/shrimps/crab meat. The most well-known sushi is the oval shaped sushi, called nigiri-zushi, we can meet them in all sushi bars and I love nigiri the most in a Boston sushi restaurant.
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