Catherine Bussiere: sushi time

sometimes one just has to learn how to make things because the things one wants isn’t available
in the food department there is plenty of that

in our cosy little villages and towns
you will find delicious fare
but because of lack of demand
the variety is limited

I love all sorts of food
sushi roll is one of them
it’s pretty, it’s healthy, it’s variation is infinite
plus, you feel good when you eat it

the secret in anything is the quality of your ingredients
aside from that the important thing with sushi is your rice
you will need sticky rice (or sushi rice) and you will need to rinse it well

Here is an adaptation of a recipe found online (I’ll put the link at the bottom)
It will make four sushi rolls.

For the rice:

1 cups sushi rice
1 cups water
1 tablespoons rice vinegar
1 tablespoons sugar
1/2 tablespoon salt

Place rice in a bowl and rinse with water several times until water is clear.
Put rice and water in a pot. Bring to a boil, reduce heat, cover, cook for 15 minutes or until all water is absorbed by the rice. Remove from heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small pot and heat until sugar and salt is dissolved. Transfer the rice into a large wooden or glass mixing bowl and fold in the vinegar mixture. Cool to room temperature.

To make the rolls you will need:

1 medium avocado, peeled, pitted, and sliced
4 sheets nori
1/3 cup sesame seeds
1 small cucumber, peeled, seeded
1 medium size carrot
1 red pepper
2 green onion
12 medium size shrimps
cream cheese (optional)

For serving:

Pickled ginger
Wasabi
Soy sauce

Cut all veggies into matchstick size. Lay 1 sheet of nori, shiny side down. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Place veggies and in the center of the sheet. Grab the edge of the nori closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder. Cut each roll into bite size pieces. Serve with pickled ginger, wasabi and soy sauce.

You do not need all the veggies mentioned above and you can replace shrimps with crab meat, fresh salmon, fresh tuna, or have none of it.
The beauty of these is that any of the above is optional except for the rice.
Although just rice might be a little boring

• You don’t like nori, use rice sheets instead (like the ones used for salad rolls)

infinite
I tell you

 

here’s is the link:
http://www.foodnetwork.com/recipes/alton-brown/california-roll-recipe/index.html

4 thoughts on “Catherine Bussiere: sushi time

  1. An excellent step by step cooking lesson on Sushi.Your photography is mouth watering, colourful, a gourmet delight. I should try making them and surprise my daughter in law, who is Jampanses Canadian. Thank you. Shirley

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