Larry’s View

Larry’s view on any and everything.

Home made sushi

Sushi is easy to make at home and it will not cost you a lot of money to make. It is great to make as a snack or a dish at a party. It is nice to make things that are not often made and taken to parties, that way people tend to enjoy it more. This recipe for homemade sushi is very easy and will not take you longer than twenty minutes to prepare.

You will need:

Short-grained rice
Sliced cucumber
Sliced avocado
Seaweed sheets (nori)
Cooked and sliced imitation crab

Cook the rice in a fairly big pot. Rice usually takes about 45 minutes to cook. Once the rice is cooked take it off the heat and let it cool down to room temperature. Lay out the seaweed sheets on a flat surface. When the rice is cool enough (it must not be cold, if it is cold you will struggle to spread it out) use a spoon to spread it out evenly over the seaweed sheets.

Once that is done, arrange the avocado, cucumber and crab at one end of the sheet, the end that you are going to be rolling from. Then firmly start rolling the sheet. Press down firmly on the roll but not too hard, you don’t want the thing to fall apart before anyone has even tried any of it. Do this to all of the seaweed sheets you have prepared. Make sure that the contents of the rolls are staying inside!

Once they are all rolled and ready to be cut, put on the kettle. No, this is not so you can make yourself some coffee and relax; this is where you are going to put the knife before you cut the rolls. Choose your best and sharpest bread knife and put it in a bowl of bowling hot water. I say bread knife because it seems to not cause your roll to fall apart when you are slicing it ever so carefully, like many other knives do. Make sure only the blade of the knife is in the water and not the handle as well. Leave the knife there for about 5 minutes. When the blade of the knife is nice and hot, cut the sushi rolls into smaller sushi rolls of bite sizes, or bigger if you wish. If you would like to make bigger quantities of this at a time you will just need bigger or more seaweed sheets as well as more ingredients. You can also add different ingredients if you like.

November 28, 2008 Posted by | Blogroll, Sushi | Leave a comment

Gourmet sushi

There are many different places where gourmet sushi is available. If you eat it out then it’s not a problem but if you would like to take some gourmet sushi home it is suggested that you do not keep it for longer than a period of two weeks. Eating gourmet sushi after that long could make you very sick. You should also not put the sushi in the refrigerator as it is too cold and will spoil the dish. Rather store it in a cool dry place but make sure that it is covered, if not in a container with a lid, cover it with a large cloth and make sure that it is covered properly so that nothing can get in there and enjoy it before you do.

A few of the very popular gourmet sushi appetizers are Salmon Carpacio – thinly sliced salmon topped with an olive oil sauce, Whitefish Tiradito – delicately thin slices of whitefish finished off with a chili and cilantro paste, Salmon Tempura – this dish comes with crab, cream cheese, asparagus, rolled then deep fried and served with the sweet chili sauce, Albacore Tuna Sampler – sushi with pieces of sashimi and slightly grilled tuna and garlic soy, Poseidon Ceviche – cuttlefish, shrimp and yellowtail with avocado in a hot citrus mix and Spicy Conch and Octopus – with mushrooms, chives and seaweed salad with celery.

Gourmet sushi is made differently from restaurant to restaurant, some specializing in only gourmet will make the sushi the best way you will ever try it while other places that make all kinds of sushi might make it slightly different. It all depends where you go. You can also make your own gourmet sushi, it is not that much of a difficult task although the chefs that make it in restaurants are most likely professionals that have trained for many years so don’t except your sushi to taste the same as theirs the first time you make it!

There are many different kinds of gourmet sushi available. Gourmet sushi rolls seem to be liked by many, a few of them are the Eel Tempura Roll – with eel and cream cheese deep fried and then rolled in sesame seeds, Yellowtail Jalapeno Roll – Jalapeno asparagus and avocado with cilantro and Jalapeno sauce, Vegetable Roll – a variety of vegetables that are rolled with a soy wrapper instead of a seaweed sheet and Rice Crispy Roll – avocado, chives and spicy tuna with roasted coco flakes.

November 28, 2008 Posted by | Blogroll, Sushi | Leave a comment

Easy sushi recipe

There are a few very easy types of sushi that will take you literally ten minutes to make. The best part about it is that it tastes great, it is extremely healthy, it is light on your stomach and costs next to nothing to make. You will not feel over-full or bloated when your plate is empty, you will feel wonderful!

All you need to make this is:
Seaweed paper – preferably a few sheets
Leftover cooked rice or freshly cooked rice
A few grated carrots
Smoked salmon
Fresh spinach

Make sure you have a big flat surface where you can work. Before anything else you need to wash your hands and clean your work surface. Once that is done, take a fairly big sheet of seaweed and lay it flat on your work surface. It must have no crinkles or creases in, make sure it is flat. Wet your hands and spread the cooked rice out evenly on the seaweed. Add the carrots and spinach. Slice the smoked salmon into strips and add that too. Roll the seaweed up tightly, ensuring that all its contents stay tucked inside. Cut the roll into smaller rolls of about 2″. Choose your sauce, common sauces for this delicious snack are wasabi (Japanese horseradish), seasoned rice vinegar, Chinese mustard or pickled ginger, and dip your roll.

It’s as easy as that! There are many different ways you may do this. You can replace the veggies with any other and replace the smoked salmon with a meat of your choice. To keep the process quick and simple, use vegetables that can be eaten raw. As long as they are cut up into small enough pieces so that they are able to fit into the roll with ease. For some extra flavor and a bit of crunch you can also add toasted sesame seeds.

This dish is great to make as a quick snack, light lunch or when those unexpected guests arrive at your door. It also makes a great snack at a cocktail party. Or even for those lazy days when you come home from work and don’t feel like cooking dinner, quickly prepare a few of these and your problem is solved. You could also make a few of these rolls along with something else incase it is not enough for the whole family. It will go wonderfully with other small snacks.

November 28, 2008 Posted by | Blogroll, Sushi | Leave a comment

Dangerous sushi

Many people think that sushi is dangerous because it is raw fish. Well not all sushi is raw fish; you can have sushi with no fish in it at all. You can have sushi that consists of rice, shrimp and vegetables if you like. The fish in sushi can be completely raw, partially cooked or fully cooked.

Everyone has different opinions on weather they think sushi is dangerous or not. Why would restaurants sell sushi if they knew it was dangerous? They wouldn’t. Also, sushi has been around for a very long time, since the 2nd century to be exact, if it was dangerous to people’s health it wouldn’t still be around. The only time sushi can be dangerous is if you are allergic to it.

If you are still unsure about it, go to a restaurant that has a good reputation for their sushi or make it yourself. Most restaurants handle their fish well so you should not have to worry about getting sick from eating it. In restaurants the fish they use to make sushi is frozen which would kill any parasites that might be there. There is also a lot of ways in which you will be able to tell if the fish is off or old. If the fish is fresh the eyes will be clear, it will not have a bad “fishy” smell, the gills of the fish should be bright red and have no slime and the scales should not come off easily.

If you are still really skeptical about the sushi, go to a sushi bar where you will be able to see them making the meal and see what state the fish is in. sushi can be dangerous if you eat too much of it, but that would be your own fault and not because of the way the sushi was made.

Sushi might be harmful to pregnant women, as it can contain bacteria that could harm your baby. Adults will not be affected by it but infants and an unborn child might just. It is a risk that should not be taken. The sushi might NOT contain any bacteria, but rather be on the safe side by avoiding it all together when you are expecting a child.

So if you are not pregnant or not allergic to sushi then there should be no reason for you to worry. You can eat sushi but do not eat too much of it because like many other foods will do when eaten a lot of, you are very likely to get sick.

November 28, 2008 Posted by | Blogroll, Sushi | Leave a comment

Cooker rice sushi

We all know what a nice meal sushi makes, if it is cooked correctly. It is said that the secret to making the best sushi is in the rice. If you make the rice correctly, your sushi will be perfect. People make sushi a number of different ways but there is only one way the rice should be made. In order to make the rice the right way, you need a good rice cooker.

The best rice to use when making sushi is Japanese rice. This is because the rice is medium-grain and it gets sticky when it is cooked, making it ideal for sushi. Normal American rice will do the job but not properly because it is long-grained and drier than Japanese rice therefore it does not stick together well. Japanese rice is farmed all over Japan and is also available in some other countries.

When cooking rice there are a few things you first need to do. Wash the rice before you cook it, and wash it well. After it is washed you should soak it in cold water for thirty minutes, and then cook it. Once it is cooked let it steam before you open the lid.

Remember that when you buy a rice cooker for sushi you should keep in mind that the cooker’s capacity is normally described by the size of the cup you are going to use. Never put too much rice in a cooker. The rice cooker you buy should also be one that has a non-stick pan. A non-stick pan is always better to use and it is also much better to clean as the dirt will just wipe off and not have to be scrubbed which could result in the cooker getting damaged by scratches. If there are measuring lines in the cooker, it would help a great deal when you have to throw in a certain amount of rice. Having a cooker with a clear glass lid is not necessary, a plastic lid will be better as it light and safer to use. If the cooker you want has an inner lid you should make sure that it can be removed so it will be easy to clean. If you and your family eat a lot of rice then it is a good idea to have a cooker that has a setting to keep the rice warm. And the last thing you should consider when buying a rice cooker is that it is useful to have a timer, that way you will be able to make the rice to your satisfaction.

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November 28, 2008 Posted by | Blogroll, Sushi | Leave a comment

Candy sushi

So you think that normal sushi is not doing it for you? Do you want something more in sushi? You need candy sushi, for that sweet tooth you can’t seem to get rid of. Making this kind of sushi is not an easy task, it requires a lot of planning and patience, but if you think you have what it takes to make something as delicious as this, just follow the easy steps.

The ingredients you will need to make the perfect candy sushi rolls are:

12 marshmallows
2 cups of rice krispies cereal
1 tablespoon of butter
8 strips of licorice
4 fruit roll-ups – any dried fruit

First what you need to do is melt the butter in a saucepan, on low temperature. Once the butter is melted add all the marshmallows. Continuously stir the marshmallows until they are melted in with the butter. Take the pan off the heat and then add the rice krispies cereal; make sure you spread the cereal evenly in the pan so that they do not stick together. Stir until all is blended well.
Roll out the fruit roll-ups so that they are flat on the surface, then put 1/4 of the marshmallow mix into each of the fruit roll ups, spreading it evenly but leaving a small border around the edges so that the mix does not fall out when you roll it. Then put two licorice twists into the middle of the roll ups, on top of the marshmallow mix. Roll the fruit rolls up tightly, but not so tight that its contents oozes out. Just tight enough for it to stay closed. While you are rolling, make sure the licorice stays in the centre of the roll so that when you are finished rolling, it looks like a sushi roll.
Your last step is to put a very sharp knife into a bowl of boiling hot water for about 2-3 minutes, only putting the blade in the water, not the handle. If you put the whole knife in the water you will not be able to hold it when you need to cut the rolls. ( when doing that make sure all your rolls are rolled correctly and ready to be cut) when the blade of the knife is nice and hot cut the candy sushi rolls into smaller rolls.

You now have the best tasting sushi rolls! Serve and enjoy!

November 28, 2008 Posted by | Blogroll, Sushi | Leave a comment