Email to Buny      

Sushi: Food 911 Sushi *

Source of Recipe

Tyler Florence, Food 911, food tv network


List of Ingredients

SUSHI RICE:
3 cups short grain white rice
1/4 cup rice wine vinegar
1/4 cup sugar
1 teaspoon salt

Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions. In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature. While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate. Yield: 4 servings



Recipe

CALIFORNIA ROLL
Nori seaweed
Prepared sushi rice
Crab meat, cut in pieces
Avocado, peeled and cut in fine pieces
Cucumber, peeled, seeded and cut in fine strips
Sesame seeds, toasted
Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds. To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger. Yield: 4 servings


NIGIRI/FINGER SUSHI
Slice the fish of your choice into bite sized pieces. Put a little wasabi on one side of the fish. Moisten your hands with water and place a small ball of sushi rice in your palm, about 2 tablespoons. Press the fish, wasabi side down, onto the rice. Gently hand-sculpt and shape it into an oblong. The rice has to be tight enough to hold a shape, but loose enough to melt in your mouth. Dip in soy sauce, fish first, not rice.


SPICY TUNA ROLL
1/2 cup fresh, raw tuna, cubed
2 tablespoons mayonnaise
2 dashes red pepper sauce
Nori seaweed
Prepared sushi rice
1 bunch radish sprouts
In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice. To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger. Yield: 4 servings.