| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Crab & Tuna Sushi |
Sushi is traditionally made with a bamboo sushi mat. Wrapping the mat with plastic
wrap is a common practice that makes cleanup a bit easier. Also the plastic
prevents the rice from sticking when you are preparing inside-out rolls. There are
usually ten sheets of nori in each package, which yields extras just in case you
make a mistake or just want to experiment. Sushi is served with pickled ginger.
Sushi is actually easy to make at home if you have the right tools. A well-equipped
sushi kit has all the necessary components packaged for you in one box: bamboo
sushi mat, rice paddle, wasabi, nori, soy sauce, rice vinegar and pickled ginger. All
you need to do is to select your filling such as ahi tuna,
crab meat, salmon or fresh vegetables.
Ingredients
8 nori sheets
Sushi Rice
2 tablespoons wasabi paste
1 hothouse cucumber, cut into matchstick-size strips
4 ounces crab meat
1 avocado, pitted, peeled, cut into strips
One 10-ounce bag fresh spinach leaves, blanched, excess liquid squeezed out
1/4 pound ahi tuna, cut into matchstick-size strips
Accompaniments: Soy sauce, Additional wasabi paste, Pickled ginger
Method
Working with 1 nori sheet at a time, place nori sheet shiny-side down on bamboo
sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori sheet forming
1/4-inch thick layer and leaving 1/2-inch border along the long sides. Spread very
thin horizontal strip of wasabi [no more than 1 teaspoon] over middle of rice.
Arrange 1/8 of cucumber, crab meat, avocado, spinach and tuna horizontally over
wasabi.
Starting with long edge nearest you and using bamboo sushi mat as aid, roll
rice-coated nori around fillings jelly-roll style. Using gentle pressing motion,
compress roll forming round or square roll.
Remove mat. Cut roll crosswise into eight 3/4-inch slices. Repeat.
Serve sushi with soy sauce, additional wasabi and pickled ginger.
wrap is a common practice that makes cleanup a bit easier. Also the plastic
prevents the rice from sticking when you are preparing inside-out rolls. There are
usually ten sheets of nori in each package, which yields extras just in case you
make a mistake or just want to experiment. Sushi is served with pickled ginger.
Sushi is actually easy to make at home if you have the right tools. A well-equipped
sushi kit has all the necessary components packaged for you in one box: bamboo
sushi mat, rice paddle, wasabi, nori, soy sauce, rice vinegar and pickled ginger. All
you need to do is to select your filling such as ahi tuna,
crab meat, salmon or fresh vegetables.
Ingredients
8 nori sheets
Sushi Rice
2 tablespoons wasabi paste
1 hothouse cucumber, cut into matchstick-size strips
4 ounces crab meat
1 avocado, pitted, peeled, cut into strips
One 10-ounce bag fresh spinach leaves, blanched, excess liquid squeezed out
1/4 pound ahi tuna, cut into matchstick-size strips
Accompaniments: Soy sauce, Additional wasabi paste, Pickled ginger
Method
Working with 1 nori sheet at a time, place nori sheet shiny-side down on bamboo
sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori sheet forming
1/4-inch thick layer and leaving 1/2-inch border along the long sides. Spread very
thin horizontal strip of wasabi [no more than 1 teaspoon] over middle of rice.
Arrange 1/8 of cucumber, crab meat, avocado, spinach and tuna horizontally over
wasabi.
Starting with long edge nearest you and using bamboo sushi mat as aid, roll
rice-coated nori around fillings jelly-roll style. Using gentle pressing motion,
compress roll forming round or square roll.
Remove mat. Cut roll crosswise into eight 3/4-inch slices. Repeat.
Serve sushi with soy sauce, additional wasabi and pickled ginger.