How to make sushi

How to make sushi.
Sushi is a very popular Japanese dish. It consists of small rolls of vinegar-flavored cold cooked rice with garnish of vegetables, or raw fish. There are many sushi restaurants in Austin. Most of them are Americanized, in some way or another. Sushi can be fun to eat, but expensive. Learning to make your own sushi can be rewarding.
First, we need to gather some materials. A sushi mat would help; a rice cooker is a absolute necessity. Now, we shall get some fish and vegetables. Popular vegetables that are used in sushi are avocado, yellow bell pepper, red bell pepper, nasu; (an eggplant), negi (a Japanese onion), cucumber, umeboshi;( a small, bitter, pickled Japanese plum). Popular fishes found sushi include salmon, tuna, or eel.
Spices and seeds also play a part in sushi, pickled ginger and wasabi are very important. According to the University of Maryland Medical Center, pickled ginger helps with digestion and acts as a palate cleanser. Eating pickled ginger will also help with mild stomach upset. Most wasabi that are sold in restaurants are in a paste created from a powder. So there are not a lot of health benefits. Genuine wasabi are very expensive because the plants are hard to cultivate but has tremendous health benefits such as strengthening the immune system, reducing mucus and helping with digestion.
Now we know the basics of the ingredients, it’s time to make the delicious, yet nutritious treat. The first step that we must have is to prepare sushi rice. Sushi rice is not regular rice that is straight out of the rice cooker. You must use proper portion so that way it will stick. For sushi rice, less water is used than ordinary rice. Measure about 25 percent more water than the rice measurement. Also add some vinegar. Let the rice soak for about ten minutes. Then place the lid on top, set it on high and leave it there until the rice cooker beeps at you.
Once the rice is made, begin with making the California roll. The California roll would be considered an Americanized version of Japanese sushi. It consists of avocado, cream cheese and imitation crab. First, wrap your bamboo mat with plastic wrap. This necessary to prevent rice from sticking to the mat. Take a nori (dried seaweed) sheet it on the mat, be sure to place it shiny side face down. Grab a handful of your sushi rice, spread it gently over the nori. Then sprinkle three tablespoon of sesame seeds evenly over the sushi rice.
Now flip the nori upside down. Then lay the imitation crab meat sticks along the lines. Slice some flesh yummy green avocados. A handy tip is to squeeze a little bit of lemon juice on each slice to prevent it from turning brown colored and make it fresher. Now roll it up with the sushi mat. Press gently and then unroll. Cut it into eight equal pieces. A good trick is to first cut it in half, and then cut each half into two.
Chances are, you will have some left over rice. Let’s go ahead and make the eel roll. The eel roll is also a very popular, A similar sushi as California roll. Go ahead and rewrap the bamboo mat if you’d like. Take another nori sheet, place it on the mat, reminder; shiny face down. Grab some left over rice, spread it on the nori. The sprinkle three tablespoon of sesame seeds , make sure it’s even.
Now , heat up the eel, This is important since eel tastes very different when it is not heated. This is one of the few sushi dishes contain cooked fish. Place the fish on the nori, then slice up some cucumbers. Try to cut it into a long length of cube-shaped cucumber, not little chunk of cubes be put in the sushi. After you’ve done that. It’s time to layer on some cream cheese. Go ahead and roll it up. There you go!
Last but not least, I’m going to teach you how to make tempura rolls. A tempura roll is made from shrimp that is rolled in batter and crumbs, and then deep fried.
First, peel the shrimp carefully. Make sure you get the veins out of the shrimp; those are nasty to leave in! Then wash the shrimp meat. Next, mix the egg in a bowl with cold water, measuring the amount to almost the same volume as the egg. Then add a reasonable amount of flour that is not too thin or thick.
Go ahead and heat up the cooking oil in a pan or pot, until it reaches 350 degrees Fahrenheit. Dip the shrimp into the batter so they are coated. Place the battered shrimp one at a time into the heated pot of oil. After they turn golden, go ahead and place them on a paper towel to get some oil to drain out. There you have it; your delicious shrimp tempura.
However, this side dish cannot be served without the sauce. To make the dipping sauce combine one cup of mayonnaise, two tablespoons of ketchup, and a dash of togarashi powder. Blend all the ingredients in a bowl, and sprinkle with some salt and pepper; done! Go ahead and eat those sushi and have a party in your mouth.

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