Sushi Rice
Ingredients:
3 cups Japanese-style rice
3 ¼ cups water
1/3 cup rice wine vinegar
3 Tbs sugar
1 tsp salt
Preparation:
After washing the rice well, cook it by pan or rice cooker. See how to cook
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.
Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
Makes 4 to 6 servings
Spring Rolls
Ingredients:
½ Cabbage
1 Carrot
½ lb Ground Beef
1 bundle Bean Threads
1 Tbs Ground Ginger
1 Tbs Chinese Five Spices
¼ cup Soy Sauce
10 egg roll skin
Preparation:
Brown ground beef and drain. Boil bean threads approximately 3 minutes. Mix all ingredients together. Place on egg roll skin and roll up. Fry Spring roll approximately 3 minutes.
Rainbow Roll
Ingredients:
1 sushi nori
1 cup sushi rice
1 cucumber (sliced to be matchstick)
1 avocado sliced thin
1 crabstick
Assortment of 5 different fish
Preparation:
Wet hands and place sushi rice on nori. Spread rice evenly over entire sheet. Place the sheet so that rice is facing down and nori is facing you. Place cucumber, avocado, and crabstick in the middle of the sheet and roll up using your sushi mat. Then you place your five assorted fish on top of your roll. Place a piece of plastic wrap over the roll to keep your fish from falling off. Then slice your roll into your desired amount of pieces and remove plastic wrap.
Ingredients:
3 cups Japanese-style rice
3 ¼ cups water
1/3 cup rice wine vinegar
3 Tbs sugar
1 tsp salt
Preparation:
After washing the rice well, cook it by pan or rice cooker. See how to cook
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.
Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
Makes 4 to 6 servings
Spring Rolls
Ingredients:
½ Cabbage
1 Carrot
½ lb Ground Beef
1 bundle Bean Threads
1 Tbs Ground Ginger
1 Tbs Chinese Five Spices
¼ cup Soy Sauce
10 egg roll skin
Preparation:
Brown ground beef and drain. Boil bean threads approximately 3 minutes. Mix all ingredients together. Place on egg roll skin and roll up. Fry Spring roll approximately 3 minutes.
Rainbow Roll
Ingredients:
1 sushi nori
1 cup sushi rice
1 cucumber (sliced to be matchstick)
1 avocado sliced thin
1 crabstick
Assortment of 5 different fish
Preparation:
Wet hands and place sushi rice on nori. Spread rice evenly over entire sheet. Place the sheet so that rice is facing down and nori is facing you. Place cucumber, avocado, and crabstick in the middle of the sheet and roll up using your sushi mat. Then you place your five assorted fish on top of your roll. Place a piece of plastic wrap over the roll to keep your fish from falling off. Then slice your roll into your desired amount of pieces and remove plastic wrap.
