Easy to Make Nori Sushi Quiz and Cooking Recipes
Cooking Recipe for Nori Sushi
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 store and is an easy recipes. However, the price of buying it already prepared can be rather expensive. Here is a sure fire recipe to get you started with your own version of sushi. Sushi can be rolled with the nori on the inside of the roll or as the outside layer, it can be molded into special sushi forms with pieces of nori on top of the decorative piece, tofu is also used as a pocket to hold the rice. There are many different cooking recipes for sushi
Rice is a staple food in many countries, it is versatile and can be used as a main dish, side dish or into a dessert. Many people enjoy rice and it is used throughout the world by people from all cultures. Recipes for rice are varied and provide nutritious meals.
Rice recipe range in flavors that are salty, sweet or sweet and sour. Most of us are familiar with rice in our diets. Rice combined with beans in any form becomes a complete amino acid which form the building blocks for tissue formation, Oriental cooking uses beans in the form of sprouts, while Latin cultures tend to use 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.
Purchase Pre-packaged Nori Seaweed
Nori Sheets can be purchased in the oriental or specialty section of your grocery store. Oriental markets are also a good place to find the condiments needed while serving you fresh sushi.
There are many other uses for nori seaweed it is often moistened, slice and tied into a know to make Japanese stew. Nori is a good source of vitamins and minerals and contain no cholesterol or fat. There are different varieties of seaweed available, some is more flavorful, while others are tough and stringy.
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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
Â¼ cup warm rice vinegar
2 tablespoons of sugar
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
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
You can find prepare ginger in jars as well a wasbi paste
Rolling the Sushi
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.
Top Off Completed Sliced Rolls
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.
The perfect compliment for sushi
Seaweed Salad - Yummy! Takes 8 minutes to make
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.
Make sure you have SHORT Grain rice. The shorter the grain the stickier the rice. It is important for sushi rolls to stick together and not crumble when you bite into it.
Sushi is made from a short grain rice. It is readily available at many stores in the specialty food section. if you are unable to find genuine sushi rice, look for a short grain substitute.
Long Grain Rice has a low starch content, when cooked the grain cook separate and do not stick together.
Medium Grain Rice some what stickier than long grain, but not sticky enough,
Short Grain Rice this is the rice you need for sushi, short grain rice has a high starch content that allows it to clump together. This make rolling sushi together easy and once refrigerated stay together to form sushi pieces.
How often to you eat sushi?
Make this an keep it in the fridge for easy snacking