Easy to Make Nori Sushi Quiz and Cooking Recipes

Easy to Make Nori Sushi Quiz and Cooking Recipes. Nori sushi has become a popular treat. It is available at most local supermarkets and specialty stores and is an easy recipe. However, the price of buying it already prepared can be rather expensive. Here is a sure-fire recipe to get you started with your version of sushi. First, you roll sushi with the nori seaweed on the inside or outside of the sushi. Next, the rice is molded with wooden sushi forms. Finally, the nori goes on top for decorative work. In addition, there are many different cooking recipes for sushi.

Rice is a staple food in many countries; it is versatile and part of the main dish, side dish, or dessert. Many people enjoy rice, which is used worldwide by people from all cultures. Rice recipes are varied and provide nutritious meals.

Rice recipes range in flavors that are salty, sweet, or sweet and sour. Most of us are familiar with rice in our diets. Rice and beans form a complete protein, a replacement for meat. Asian cooking uses beans in the form of sprouts. While Latin cultures tend to use the whole bean in dishes such as burritos and simpler forms such as rive with black bean, red bean, and refried beans. Vegetarian diets depend on complimentary combinations of beans and rice to ensure complete proteins.

Nori Sheets

you can purchase Nori Sheets in your grocery store's oriental or specialty section. Oriental markets are also excellent places to find the condiments needed while serving fresh sushi.

There are many other uses for nori seaweed. It is often moistened, sliced, and tied into know to make Japanese stew. Nori is a good source of vitamins and minerals and contains no cholesterol or fat. Different varieties of seaweed are available; some are more flavorful, while others are tough and stringy.

Recipe

2 cups cooked Calrose rice (short grain rice-must be a sticky rice)

5 sheets nori (dry seaweed)

2 cups vegetables (sweet peppers, avocado, zucchini carrots-cut into thin strips)

cooked salmon, or sushi grade raw or shrimp (cut into thin strips), thin carrot strips, avocado strips

¼ cup warm rice vinegar

2 tablespoons of sugar

Supplies

plastic wrap

aluminum foil

Small bowl of warm water to dip your fingers in to prevent them from sticking to the rice.

bamboo rolling mat or small thin towel

Condiments:

soy sauce

picked ginger

wasabi

Directions:

Cook 1 cup of raw rice in 2 cups of water. Follow package directions.

Mix sugar and vinegar together and mix until clear.

Allow the rice to cool properly by letting it sit for approximately 1 hour.

Pour liquid mixture over rice and stir until all rice is completely covered.

When the rice is cool, lay out a bamboo rolling mat or small towel

Place a sheet of nori on top.

Spread rice thinly over the sheet over 1/3 of the nori closest to you press into place with your moistened fingers.

Leave about 1 inch clearance on the edge.

Do not use too much rice, leaving room for it to expand when rolled.

Place the fillings in thin line across the, middle of the flattened rice.

Begin rolling from the edge closest to you using the towel to get you started.

When it is completely rolled moistened the edge of the nori and press together.

Place a sheet of foil covered with a sheet of plastic wrap down and set sushi roll on top.

Fold over the sushi roll and place in the refrigerator to cool for at least 2 hours.

Remove from refrigerator and slice with a wet knife. Serve and garnish.

Dip in soy sauce and wasabi, topped with ginger slices

Use a towel of bamboo mat

Using a towel or a bamboo mat will allow you to easily roll the sushi into a tight compact unit.

Use Shaved Ginger for an Extra Punch

The completely rolled sushi can now be place onto a plastic wrap cover piece of foil. Store it in the fridge for at least 2 hours before serving. Sushi roll will stay fresh in the refrigerator for several day, so make enough for the rest of the week.

RECIPE

1 cup arame seaweed

1 cup wakame seaweed, cut into chunks

1 cup dulse seaweed

2 tablespoons sesame seeds

2 tablespoons sesame oil

3 large garlic cloves, thinly sliced

2-3 green onions, sliced into pieces use entire length

1 tablespoon rice vinegar

1 1/2 tablespoons shou sauce

Combine all ingredients into a bowl, mix and refrigerate to meld flavors together. Serve when chilled.

Sushi is made from a bowl of short-grain rice. It is readily available at many stores in the specialty food section. If you cannot find genuine sushi rice, look for a short grain substitute.

Long Grain Rice has a low starch content when cooked. This is because the grain cooks separately and does not stick together.

Medium Grain Rice is somewhat stickier than long grain but not moist enough,

Short Grain Rice is the rice you need for sushi; short grain rice has a high starch content that allows it to clump together. This makes rolling sushi together easy, and once refrigerated, it stays together to form sushi pieces.

Make this an keep it in the fridge for easy snacking