Sushi

Instructions

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   Mix water with cornstarch, then add remaining ingredients. Heat large, non-stick skillet, add 1/2 of the egg mixture and cook over medium heat until the egg just sets and begins to dry. Remove and cut into long strips about 1/2 inch thick. Repeat with the rest of the egg mixture. Fishcake(kamaboko) purchase colored steamed fishcake, cut into pieces 1/2 inch thick Vegetables carrots, steamed, cut in 1/4 inch thick sticks avacado, in 1/4 inch sticks pickled daikon, 1/4 inch sticks other pickled vegetables Fried tofu(tofu cutlet) purchased and cut into strips 1/2 inch thick Makizushi(rolled sushi) All of these are wrapped in nori(sheets seaweed) which you toast by passing the shiny side over flame or heat until crisp. You need a bamboo mat for rolling the makizushi. Put smooth, shiny side of toasted nori down on mat. Spread about 3/4 cups of Shari Rice on the nori to the ends A, B, C, but leave the top part of the nori free of rice so you can seal the roll. Place chosen filling in a line between A and C, then roll tightly. Moisten margin with water and roll the rest of the way to seal. It takes some practice, but you'll get the hang of it. ________ _________ |________| |_________| |________| |_________| mat--|________| |---------| |________| nori--| | |________| A--| |--C |________| |_________| | B Cut into pieces about 1 - 1 1/2 inch thick. You can cut two ways. _____________ ______________ | | | | \ | | | | OR | \ | http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sushi.html (3 of 5) [12/17/1999 11:54:45 AM]

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   Sushi |______|______| |_______\_____| These are standard varieties as described in _Sushi_, by Mia Detrick. Futomaki sweet bright pink fish powder egg filling(recipe will be posted) strips of gourd steamed vegetables Tekkamaki fresh raw tuna Kappamaki julienned cucumber Oshinkomaki yellow pickled daikon Unakyu grilled fresh water eel cucumber Anakyu grilled marine eel cucumber Umekyu(described as a good way to end sushi dinner) cucumber neri ume(tart plum paste) We make rolls with combinations of fried tofu, egg, cucumber, avacado, daikon, steamed carrot. Nigirizushi(hand pressed mounds of rice with fish) Have bowl of 2/3 water and 1/3 vinegar ready. Dip fingers to prevent sticking. Put about 2 Tbsp. rice in one hand, press firmly into oval shape with the first two fingers of your other hand. Be sure to buy good, fresh fish. Use pieces cut into 1x2x1/4 inch pieces. If you're concerned about parasites, freeze slices for 24 hrs., defrost and use. Hold rice pad in one hand and the fish piece in the other. Brush a streak of wasabi down the center of the fish with your finger. Cradle the fish http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sushi.html (4 of 5) [12/17/1999 11:54:45 AM]

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   Sushi in your hand and press the rice pad onto it. Roll the sushi along your hand till the fish side is up. Press the top and sides to firm it. Place on tray. If using roe, toast a sheet of nori, cut into 1x6 inch strips. Wrap each one around rice pad to form a little 'fence', seal the strip with some mashed rice. Spoon in roe, garnish with some lemon juice or wasabi. Seafood tuna halibut albacore sea bass yellowtail fresh water eel(grilled) bonito marine eel(grilled) Japanese shad octopus(cooked, thinly sliced) mackerel squid(fresh or raw) salmon abalone red snapper geoduck crab(cooked) prawn(cooked, described below) salmon roe sea urchin roe tamago(egg omelet) flounder smoked oyster, clams Prawn: Devein, but leave shell on. Skewer with toothpicks to keep from curling. Drop in boiling salt water that has a dash of rice vinegar. Boil 3 minutes till opaque and pink. Then plunge in cold water. Remove toothpicks and shells. Split along underside and butterfly. mara http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sushi.html (5 of 5) [12/17/1999 11:54:45 AM]

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   Trout Recipe Trout Recipe From: [email protected] (Granma) Date: 20 Aug 1993 09:31:43 -0500 Best way we have ever fixed fish (trout, musky, walleye, etc) is on a grill covered with foil, basting the fillets with a concoction made of melted butter and Watkins (c) Garlic Oil. Salt and Pepper to one's taste, of course. If you need amounts, it would be: (To each) 1 C melted butter (add) 5-6 drops Watkins (c) Garlic Oil Keep the butter in a little sauce pan on the grill. We've prepared fish in almost every conceivable manner, but this one was a hit with my kids and my parents! mara http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/trout-recipe.html [12/17/1999 11:54:49 AM]

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   Scallops Scallop Recipes Index l S callops With White Butter Sauce mara http://www.cs.cmu.edu/~mjw/recipes/seafood/scallop/index.html [12/17/1999 11:54:53 AM]

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   Scallops With White Butter Sauce Scallops With White Butter Sauce From: [email protected] (Doreen Randal)