MAKI SUSHI RECIPES

Maki Sushi-Ebi Soboro (Fluffy shrimp)

2011-11-28T23:56:00.000-08:00

Maki Sushi-Ebi Soboro (Fluffy shrimp)

Maki Sushi Recipe Ingredients

Shrimp, shelled and cooked -- 1/2 pound
Sugar -- 2-3 tablespoons
Sake -- 1 tablespoon
Salt -- pinch

Maki Sushi Recipe Instructions

Chop the shrimp into small pieces with a knife, or pulse in a food processor.
Add the shrimp to a saucepan ans stir over low heat until it begins to dry out.
Add the remaining ingredients and stir until the shrimp begins to dry out again. Remove from heat and cool....
Maki-sushi-recipes: maki-sushi-california-rolls.

MAKI SUSHI- California Rolls

2011-10-27T23:56:00.000-07:00

MAKI SUSHI- California Rolls

Maki Sushi Recipe Ingredients
* Cucumber, peeled, seeded and julienne -- 1
* Crab, cooked and shredded -- 1/2 cup
* Avocado, cut into thin strips -- 1

Maki Sushi Recipe Instructions
1. Lay ingredients in rows across sushi rice and roll as directed above.
California rolls actually originated in Los Angeles' Japantown and are considered an American oddity in Japan.
Maki-sushi-recipes: maki-sushi-kampyo-filling-dried-gourd

Making Sushi Rice #2 - Grandpa's Recipe

2011-10-07T18:57:00.000-07:00

Making Sushi Rice #2 - Grandpa's Recipe

Use a premium grade medium grain rice, such as Nishiki or Kokuho Rose ....
You can buy a 5# bag in most major supermarkets, check the oriental sections... medium grain brown rice should work.

Maki Sushi Instructions

Wash rice a few times...drain water as best as you can, for every 1 cup (8 ounces) of uncooked rice add 1 1/8 cups of water or follow directions on the bag.
Cooking rice...if using a rice cooker follow directions included with the rice cooker, if cooking in a pot try the following:
#1, you've got to use a pot with a cover.
#2, put pot on the stove and turn up the heat on high
#3, watch it!
After the first boil, turn it down to simmer, low flame, for about 20 minutes...then turn the heat off and wait for 15 to 20 minutes... absolutely NO PEEKING!
Remove rice from pot, put into another container, wooden preferred but plastic will do{ For every 1 cup of uncooked rice, after it is cooked mix in 2 Tablespoons of rice vinegar (Marukan) and 2 Tablespoons of sugar. Don't smash the rice... mix with a cutting and flipping motion. After you get tired of mixing... fan the rice. Fan the rice to cool... fan, fan, fan until you get tired then put it to the side for a while... do not use sushi rice until it cools to room temperature.
This is just a basic recipe... you can add sake to the rice while cooking or mix a little salt in after the rice is cooked.
Maki Sushi Recipe

Maki Sushi (Japanese seasoned rice rolls)

2011-09-25T23:52:00.000-07:00

Maki Sushi (Japanese seasoned rice rolls)

Maki sushi is what most people think of when they hear the word "sushi"—filled rice rolls wrapped in nori seaweed. Many types of maki sushi are vegetarian. When making sushi with raw fish or seafood, it is important to use the freshest, highest grade you can find, often helpfully labeled "sushi-grade." Although you will often see it spelled "maki sushi" or "makisushi," the correct spelling is actually "makizushi."

MAKI SUSHI RECIPE INSTRUCTIONS

1. Center a sheet of nori on a sushi rolling mat. Spread about 1 cup of rice over the nori to the edge of the sheet on the sides and to within 1/2 inch at the top and bottom and about 1/4-inch thick.
2. Lay filling ingredients across the rice in thin rows about 2/3 of the way down from the top.
3. Starting at the bottom, roll the sushi mat up and over the sushi, gently pressing down to firm and compact the rice.
4. Remove the mat and cut the sushi into 1-inch pieces. Serve with gari, wasabi and soy sauce for dipping.
maki-sushi-california-rolls

Making Sushi Rice #1

2011-09-21T20:47:00.000-07:00

Making Sushi Rice #1
Maki Sushi Recipes

WASHING & SOAKING
1. 2 Hours before cooking, wash the rice thoroughly and allow the water to drain.
2. Measure the required amount of water to rice and let stand for an hour or more.
3. Just before cooking rice add sake.

COOKING IN POT
Yield: 7 big rolls (futomaki)

5 cups (30 oz.) Japanese rice
5 1/3 cups water
2 Tbs. sake

1. Bring contents to boil for 2-3 minutes. Cover pot tightly.
2. Reduce heat to low and simmer for 15 minutes.
3. Remove from heat and let stand for 10 minutes.

PREPARING VINEGAR MIXTURE

1/2 cup sugar
1/2 cup rice vinegar
3 tsp. salt
1 tsp. ajinomoto

1. Remove rice and place into a large container
2. Pour vinegar mixture over hot rice and mix thoroughly, but lightly, with a vertical cutting motion. Fanning while mixing (this gives luster to the rice).

HINT: Cool rice before making sushi.
Maki Sushi Recipes

FUTOMAKI (BIG ROLL)

2011-07-15T20:50:00.000-07:00

FUTOMAKI (BIG ROLL)

Maki Sushi Recipe Ingredients :

Kampyo gourd
Shiitake mushroom
Thick omelette
Tuna or Eel
Soboro or Hana-ebi
Green beam, Cucumber or Spinach
Kamaboko (fish cake)

Maki Sushi Recipe Instructions :
* Center frame on top of Cling Wrap and fill frame with 1/3 rice
* Use press bar to create channel.
* Take 1/2 sheet of seaweed... center and pat down into channel.
* Fill seaweed with goodies.
* Carefully fold one side of seaweed over ingredients and then the other side, hold down in the middle and put a large clump of rice right in the center of the seaweed...so it holds the seaweed down and you can remove your hands.
* Fill sides with rice... then remaining cavity.
* Place flat part of press bar on bed of rice, finish by holding press bar in place and lifting frame over rice and press bar.

Tobbiko Sushi Rolls

2011-06-15T21:07:00.000-07:00

Tobbiko Sushi Rolls

Flying fish roe, or tobbiko as they are called in Japan are often included on either the inside or outside of the sushi roll.

These tiny fish eggs are usually a red color and give a California roll a crunchy taste. These can be tricky to find if you don't have an Asian supermarket in your town. In my recipes, I just sprinkle my inside-out rolls with toasted, white sesame seeds. Yummy!

Maki Sushi Recipe Ingredients

* avocado
* 5 cups of sushi rice
* 4 sheets of nori (toasted seaweed)
* 7 teaspoons toasted seasame seeds
* 1/2 Japanese cucumber (or English cucumber)
* 1 1/2 tablespoons of mayonnaise
* 5 ounces of imitation crabmeat (I prefer the "sticks" and not the chunks)
* 1 1/2 tablespoons of sliced scallions

Utensils

* bamboo mat wrapped in plastic
* sharp knife

Maki Sushi Recipe Instructions :

1. Mix the mayonnaise and scallions in a bowl.
2. Cut the cucumber and imitation crab into matchstick slices
3. Cut the avocado in half and remove the large seed. Peel and slice.
4. Place the shiny side of the nori facing down on the bamboo mat.
5. Dip your hands in water and shake them.
6. Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori.
7. Sprinkle on the toasted sesame seeds.
8. Gently pick up the nori and flip it upside down so that the rice is facing the plastic.
9. Evenly spread out the cucumber, crab and mayonaise on the nori facing you.
10. Lift the sushi mat by placing your thumbs underneath the mat.
11. Grasp the ingredients with your remaing fingers to keep everything in its place.
12. Bring the mat forward until it touches the edge of the ingredients.
13. Gently squeeze and form the roll using both hands.
14. Slowly unroll the mat and as you do this bring the roll back to the edge of the mat.
15. Repeat these steps until all of the nori disappears.
16. Let your roll rest for about a minute.
17. Moisten a very sharp knife and cut the inside-out roll into two even halves.
18. Places the halves side-by-side and cut again. Slice into 4 or 6 pieces.
19. Serve on an attractive plate with a bit of pickled ginger and wasabi.

Temaki Sushi Rolls

2011-05-15T21:10:00.000-07:00

Hand Rolls (Temaki-Sushi)

Maki Sushi Recipe Ingredients

o 2 sheets of nori seaweed
o Soy sauce
o 1 cup of cooked sushi rice
o 1/4 1b. sashimi-grade raw tuna (block)
o 1/4 teaspoon rayu (spicy sesame oil)
o 1 teaspoon of Sriracha Hot Chili Sauce
o 1 1/2 teaspoons of mayonnaise (use lite for less salt/fat)

Note - Adjust the chili sauce and sesame oil to your liking. The above is not written in stone.

Maki Sushi Recipe Instructions

* Place the mayonnaise in a small bowl and stir in the seasame oil and chili sauce.
* Dice the raw tuna and toss it into your spicy mayo sauce. Give it a few turns with a wooden spatula to coat it evenly.
* Cut the two sheets of nori in half.
* Take a half sheet of nori and place it in the palm of your hand. The rough side should be facing you.
* Dampen your hands with tezu (vinegared water) and scoop out a small handful of sushi rice.
* Place the rice at the top of the nori and gently spread it out in a diagonal line.
* Spoon your tuna mix onto the rice.
* Fold the left-hand corner (bottom part) of the nori up and over the rice and tuna.
* Continue rolling until you form a cone.
* Eat right away! Enjoy it !

TONKATSU SUSHI ROLLS

2011-04-15T21:13:00.000-07:00

TONKATSU SUSHI ROLLS

Tonkatsu is the Japanese version of a pork cutlet. In my favourite restaurant it is usually served on a bed of rice with eggs and a special sauce made of dashi stock and mirin. But in this special recipe, thin strips are rolled in toasted nori seaweed.

Maki Sushi Recipe Ingredients

* 1 lb. boneless pork tenderloin sliced thinly
* 2 eggs pluse 1 teaspoon of water
* All purpose flour for dusting
* 1/2 cup panko breadcrumbs (use regular unfloavoured if your can't find this kind)
* Salt and pepper
* Vegetable oil for frying
* 6 sheets of toasted nori seaweed
* Freshly cooked sushi rice
* 2 tablesppons of Japanese or regular mayonnaise

Maki Sushi Recipe Instructions

1. Flatten pork slices with a wooden mallet
2. Remove extra fat and sprinkle with salt and pepper
3. Place the flour, beaten eggs and bread crumbs each in a separate container
4. Dust a pork slice with flour and shake to remove excess flour; dip into egg mixture and then coat with bread crumbs.
5. Heat vegetable oil in a wok; drop in cutlet and cook until golden brown
6. Cut the the tonkatsu into long strips.
Place a sheet of nori with the shiny side facing down on a bamboo rolling mat
7. Moisten your hands with water and spread a portion of the sushi rice evenly over the nori; leave about 3/4 inch of the nori visible at the top
8. Using your thumb spread mayonnaise along the rice on the end nearest you. Lay one or two strips of the pork cutlet above the maonnaise.
9. To roll the sushi, fold the mat over the ingredients and tuck in a part of the nori. Keep rolling, lifting the mat as you go along. Apply a gentle and even pressure. Moisten the top edge of the nori with a bit of water to help keep the sushi roll sealed.
10. Using a very sharp knife moistened with wate cut the roll into 4 even sized pieces.

Maki Sushi Recipe- Types

2011-01-01T20:50:00.002-08:00

MAKI SUSHI TYPES
Maki sushi comes in three different sizes. These are as follows:
Thin rolls (hoso-maki) - This type of sushi roll is made using half a sheet of toasted nori, 1/2 cup of sushi rice and one ingredient. A thin sushi roll is the trickest kind to make and takes a lot of practice.

Chu maki sushi roll Medium rolls (chu-maki) - This sushi roll
uses an entire sheet of nori, a cup of sushi rice and two or three ingredients.

Sushi Maki Thick rolls (futo-maki) - This one is a biggie! A cup and a half of sushi rice is spread onto a full sheet of toasted nori and topped with four or more ingredients.
maki-sushi-ebi-soboro-fluffy-shrimp

Maki Sushi-Usu Yaki Tamago (Egg crepe)

2010-07-06T00:00:00.001-07:00

Maki Sushi-Usu Yaki Tamago (Egg crepe)
A nice maki sushi recipe to try !

Maki Sushi Recipe INGREDIENTS
* Eggs, beaten -- 3
* Sugar -- 1 tablespoon
* Salt -- 1/4 teaspoon

Maki Sushi Recipe INSTRUCTIONS
1. Beat all together well. Strain through a sieve.
2. Heat an oiled skillet over low heat. Ladle a small amount of the egg into the skillet and distribute evenly over bottom.
3. Let egg set. Flip carefully to set second side. Remove.
4. Cut into strips to use as a filling. Use a whole egg crepe as a wrapper for other sushi ingredients.
The maki sushi recipe of yaki tamogo is ready to serve...enjoy !
maki-sushi-seasoned-vegetables

Maki Sushi-Seasoned Vegetables

2010-07-05T23:59:00.000-07:00

Maki Sushi-Seasoned Vegetables
A nice maki sushi recipe to try !
INGREDIENTS
* Vegetables (see note), julienned, or cut into thin strips -- 1 cup
* Dashi stock -- 1 cup
* Soy sauce -- 2 tablespoons
* Sugar -- 1 1/2 tablespoons
* Mirin -- 1 1/2 tablespoons

1. Add all the ingredients to a small saucepan and bring to a simmer over low heat. Cook until the vegetables are just cooked through.
2. Remove from heat, cool, and squeeze to remove excess liquid.

* Suitable vegetables include bamboo shoots, carrot, celery, daikon, spinach (squeeze especially well), green beans, asparagus, snow peas. Use your imagination. The maki sushi recipe is ready to serve...enjoy the sushi !
maki-sushi-ebi-soboro-fluffy-shrimp

Maki Sushi - Shiitake Filling (Mushrooms)

2010-07-05T23:58:00.000-07:00

Maki Sushi - Shiitake Filling (Mushrooms)
A nice maki sushi recipe to try ~
INGREDIENTS
* Dried shiitake mushrooms -- 10-15
* Boiling water -- 2 1/2 cups
* Sugar -- 3 tablespoons
* Soy sauce -- 3 tablespoons
* Mirin -- 1 tablespoon
INSTRUCTIONS
1. Place the shiitakes into a bowl and pour boiling water over the shiitakes. Soak for 30 minutes, or until soft. Drain mushrooms and reserve the soaking liquid. Julienne the mushrooms.
2. In a small saucepan, add the mushrooms, 1 cup of the soaking liquid and the remaining ingredients. Bring to a simmer over low heat and allow the liquid to reduce until almost dry.
3. Remove from heat, cool, and squeeze slightly to remove the excess liquid. The maki sushi recipe is ready...enjoy it !
maki-sushi-california-rolls

Maki Sushi - Kampyo Filling (Dried gourd)

2010-07-05T23:57:00.000-07:00

Maki Sushi - Kampyo Filling (Dried gourd)

A nice maki sushi recipe to try....
INGREDIENTS

Kampyo -- 1 ounce
Boiling water -- 1 1/2 cup
Dashi stock -- 1 cup
Sugar -- 3 tablespoons
Soy sauce -- 3 tablespoons
Mirin -- 1 tablespoon

INSTRUCTIONS

Place the kampyo into a bowl and pour boiling water over the kampyo. Soak for 20 minutes, or until soft. Drain.
In a small saucepan, add the kampyo and the remaining ingredients. Bring to a simmer over low heat and allow the liquid to reduce until almost dry.
Remove from heat, cool, and squeeze slightly to remove the excess liquid.
The maki sushi recipe is ready to serve...enjoy it !

maki-sushi-ebi-soboro-fluffy-shrimp