Simple Sushi

Simple Sushi

Simple Sushi

To make sushi you will need these items from your kitchen:

  • A sharpened knife to cut fish and/or vegetables and a cutting board
  • A wooden ladle or spatula to work with rice
  • A sushi rolling mat, to roll sushi into desired shapes

Sushi Ingredients:

  • Sushi Rice or the sticky rice and medium or small-grained white rice is used to prepare this.
  • Rice Vinegar
  • Wasabi (it is a green-colored condiment prepared from horseradish)
  • Gari, which is a pickled ginger
  • Nori which are seaweeds but used as thin sheets after drying the weed
  • Soy Sauce
  • Vegetables including asparagus, carrots, celery, sprouts, lettuce, and one can add any vegetable.
  • Sushi-grade fish and even canned tunas are also good

Sushi Instructions:

Take a small sheet of nori place it on top of mat that rolls sushi. Add cooled vinegar-cooked rice on top of nori. Add little wasabi (optional). Add vegetables/tuna/sushi-grade raw fish on top of this. Do not over pile ingredients on to the roll. Then roll the sushi up and see that the roll is compressed and squeezed evenly to ensure good shape to your roll. Now cut the roll to desired number of pieces. You may even refrigerate the roll before cutting.

As you see it very easy to prepare sushi and once done you may enjoy sharing with your friends.

Soba Noodles With Shrimp

Soba Noodles With Shrimp

Prawn Sushi with Egg YolkSoba Noodles With Shrimp Ingredients:

1 lb raw shrimp, peeled and deveined
12 ounces uncooked soba noodles
Pesto sauceĀ  – see below

Pesto sauce:
3/4 cup peanut oil
3 cups fresh basil
3 cups fresh cilantro
3 cups fresh mint
1 tbsp sugar
1 tsp salt
2 to 3 tbsp lime juice
3 garlic cloves, grated
1 fresh serrano pepper, chopped very fine*

Soba Noodles With Shrimp Instructions:

Prepare pesto: Mix all the pesto sauce ingredients together in a glass bowl with a whisk.

In a glass bowl, put the cleaned shrimp and cover with 3/4 cup prepared pesto sauce, mixing lightly; set aside.

Cook noodles according to package directions, then drain and set aside and then preheat broiler or grill.

You can string marinated shrimp on metal skewers, put in grilling basket, or on broiler pan.

Broil or grill shrimp until they turn pink, turning or stirring. This will take about 4 to 6 minutes, depending on the size of the shrimp.

In a large serving bowl, put the cooked soba noodles, add the remaining Asian pesto sauce, and toss together, then top with hot cooked shrimp.

* You should always wear rubber gloves when handling serrano peppers and not touch your eyes. Make sure you wash hands immediately after handling the peppers.

Prawn Sushi with Egg Yolk

Prawn Sushi with Egg Yolk

Prawn Sushi with Egg YolkPrawn Sushi with Egg Yolk Ingredients:

6 Medium, Raw, Unshelled, Shrimp

For the marinade –

3 tb Rice Vinegar
1 ts Sugar
1 pn MSG
4 tb Water
1/4 ts Salt

For the filling –

4 Egg Yolks
1/4 ts Salt
1 pn MSG
1 1/4 ts Sugar
2 1/2 ts Lemon Juice

Prawn Sushi with Egg Yolk Instructions:

Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.

Marinade: Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour.

Filling: Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside.

Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve.

To assemble and serve the prawn sushi with egg yolk: Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.

Prawn sushi with egg yolk is known as.Ebi Kimizushi in Japanese.