br>Step 2. PREPARE THE SUSHI VINEGAR. Put half a cup
Saturday, wake up at 4:00 a.m. and drive 6 hours.
Fish all day, \"no fish\", go to motel.
e making rolls with raw fish on top (such as the
ick up a slice of fish with index finger and thumb
Wash the fish parts in cool water, removing
nd peppers. Brush or mist fish with oil. Pack on a
he nori confetti. Add the fish on top, arranging as you
orking space.
Take the sushi rice and place on top
Place fish in a large bamboo steamer lined with parchment paper. Set over a wok or large frying pan of simmering water.
Top fish with mushrooms, ginger and corn. Steam, covered, for 10 mins, or until just cooked through. Add snow peas for last 3 mins of cooking time. Top with spring onions.
Meanwhile, to make the soy dressing, combine all ingredients in a small bowl.
Serve fish and vegetables with soy dressing and sushi rice.
ater until the water is no longer milky in color. Place
Remove the skin from the fish, pat dry.
Chop the fish into very small cubes using a very sharp knife.
Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt.
Add the fish cubes, mix it well and garnish it with sliced green peppers.
Keep it in fridge for few minutes and serve it cold.
P.S. You may use Mitmita instead of Awaze but without lemon juice.
* You will find these spices in Ethiopian shops/groceries.
** To find my awaze recipe please visit my website http:// www.yewoinfamilycooking.com.
Cut each crispy rice bar into a circle. Wrap a piece of green fruit leather along the edge of each circle, sushi-roll style. Top each \"sushi roll\" with 1 or 2 gummy fish candies.
se.
To make the sushi, cook the rice according to
Slice the avocado and cucumber into long, thin slices.
Roll the sushi inside-out, using avocado, cucumber, and shrimp as your fillings.
Before cutting the sushi into pieces, spoon the masago over the sushi roll to coat (you can use more or less masago depending on your preference). Now cut the sushi into 6 or 8 pieces.
Serve with shoyu, wasabi, and ginger if desired.
The soup will get pureed, no need to cut very small
an add a sheet of sushi nori to the top, which
edium heat. Spray chicken with no stick cooking spray. Cook for
Cook the rice according to the package instructions. Allow to cool.
Dip fingers in a bowl of cold water with a little rice vinegar. Shape 1 1/2 tbsp rice into a rectangle. Place a fish slice over rice and mold in place. Wrap a strip of nori around, wetting its end with a little water, if required, to seal.
Repeat with remaining ingredients. Serve with soy sauce and pickled ginger.
Preheat oven to 375 degrees.
Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
Spread cooked rice onto 9X13\" pan (tip: pat into pan with wet hands).
Spread crab/shrimp mixture over the cooked rice.
Spread Tobiko over mixture, then sprinkle Furikake over the dish.
Bake at 375 degrees for about 15 to 20 minutes.
To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.
nto strips.
Serve the sushi rice using individual bowls and