SUSHI MAZI

Benja’s Thai Garden restaurant in St. George, Utah

What can I use instead of egg in batter for vegan tempura?

I’m making sweet potato tempura to use in veg sushi and the recipe calls for egg in the batter. What’s a good substitute that won’t sacrifice flavor/texture?

there is no egg in an authentic tempura batter. Its just a flour and cornstarch mixture of 3 to 1 and ice water or seltzer. The oil should be very hot (390 degrees) and the batter should be mixed very lightly. and kept refrigerated.

Sushi Recipes Japanese Cooking 7

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How to make sushi ( sushi recipe)?

I want to make sushi (roll sushi) I don’t like raw fish so I decided to cook the fish
I will go to the supermarket I don’t know what is the ingredient for sushi and can I use any rice or brown rice
also how to cook the rice and fish for the sushi and can I use canned tuna

There are two main types of sushi, nigiri-zushi, which is vinegared rice hand-formed into oval shapes and topped with various raw and cooked seafood, and maki-zushi which is vinegared rice combined with seafood and vegetables then wrapped in an edible seaweed called nori and sliced into rounds. Nigiri-zushi is quite finicky to make at home and we tend to eat this type of sushi at Japanese restaurants and sushi bars. Maki-zushi, on the other hand, is far easier to prepare in your own kitchen and the taste of these delightful morsels has left many (including us) with an addiction for life! This sushi recipe requires a sushi mat for rolling.

2½ cups Japanese short-grain rice (like Koshihikari rice)
2½ cups cold water
4 tablespoons rice vinegar
3 tablespoons superfine (caster) sugar
2 teaspoons salt
Your choice of fillings (see Sushi roll variations below)
6 sheets nori
Japanese soy sauce
Pickled ginger (gari)
Wasabi paste

PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well. PLACE the rice and the cold water in a medium saucepan and bring to the boil. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don’t place it too close to the heat or else the delicate nori will burn). FOR instructions on how to fill, roll and eat sushi rolls click here.

Sushi roll variations. The range of possible fillings for sushi rolls is enormous. By mixing and matching various ingredients you can create many different varieties. Here are some popular fillings,
Smoked salmon,Cooked shrimp (prawns)Crab (or surimi)Very fresh raw tuna and salmon
Tofu (firm or silken)Eggs (made into an omelet and cut into strips)Toasted sesame seeds
CucumberAvocadoScallions (spring onions)MushroomsSnow peas
Snow pea sprouts Asparagus (lightly steamed) Carrot

Each of the following sushi recipes makes 6 sushi rolls (or approximately 36 sushi rounds):

Smoked salmon and asparagus sushi rolls. Cut 6 oz (180g) of smoked salmon into thin strips. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top. Roll the sushi up and cut into 1½-inch rounds to serve.

Tuna and cucumber sushi rolls. Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top. Roll the sushi up and cut into 1½-inch rounds to serve.

Shrimp and vegetable sushi rolls. Cut 12 large peeled, cooked shrimp (prawns) in half lengthways. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ½ an avocado. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.

Tofu, sesame and mixed vegetable sushi rolls. Lightly toast 3 teaspoons of sesame seeds in a frying pan. Cut 6½ oz (200g) of firm tofu into thin strips. Peel and grate a small carrot. Remove the stems from 6 fresh shitake mushrooms (or use soaked, dried mushrooms or regular mushrooms) and thinly slice the flesh. Wash and drain ½ cup snow pea sprouts. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal quantities of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.

California sushi rolls. Cut 10 oz (300g) of crab (or surimi) into thin strips and mix with 2 tablespoons of Japanese or regular mayonnaise. Peel an avocado and cut the flesh into strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of crab, cucumber and avocado on top. Roll the sushi up and cut into 1½-inch rounds to serve. As a variation, replace the crab with cooked shrimp.

http://www.mediterrasian.com/delicious_recipes_sushi.htm

How to Make Volcano Sushi Roll With Baked Seafood Dynamite on Top

Sushezi Sushi Made Easy $14.95 SUSHEZI – SUSHI MAKER…

What is sushaw?

I work in a public library and patron found this name in an old recipe book. The “original” source has long since passed away. We could not find it listed in a standard dictionary or in several cookbook sources. The “author” lived in Tennessee for a time. Does anyone have any ideas?

Are you sure she didn’t mean Cushaw.. this is a type of winter squash. Maybe it was a typo on the recipe.

Cookbook Review – The Best Sushi Recipes Around – Video

Black & Decker HS1000 Handy Steamer with Flavor Scenter Screen $22.45 For healthy delicious meals in minutes this countertop appliance can cook rice while simultaneously steaming vegetables, meat or seafood. It provides a large 4 quart steam basket and an 8 cup rice bowl; as well as a divider that separates foods, an egg holder for cooking eggs, and a drip tray. Simply set the adjustable countdown timer by turning the knob to the right for up to 75 minutes of cookin…

Since Mirin and Sake is alcohol based, what can I replace them with, to Japanese cuisine ‘Halal’?

I have been replacing Mirin and Sake with just vinegar and brown sugar wherever possible, but I want to make sure if there is a professional advice on this. I lurvee eating Sushi and have been making them using vinegar and brown sugar. Just wanted to make sure I didn’t miss anything.

Interesting question. You may not get the same thing (because wines have their own flavor) but you can always just use a stock, maybe a sharp mushroom stock that you have reduced to be really intense? Or maybe a reduced fruit sauce, since both come from wine.

I looked up your ingredients and find that there are different strengths of mirin with varying alcohol content. There is also synthetic (fake) mirin that has less than 1% alcohol and lots lower than the real thing. This would effectively cook out, and the alcohol will pretty much disappear, though trace amounts remain. If that is still forbidden, then you might want to consider that vinegar is also an alcohol derivative and may be just as much of a concern.

Just in general, you might want to start by making yourself familiar with the kosher laws and the reasons for them, as well as the similarities and differences between them and halal principles. I know it is different religions and there are different details but there are many similarities too. The reason I mention it…is that there is a very good labeling system in place for identifying packaged foods that are kosher, whereas there is no such thing for halal foods. So it may benefit you to utilize these labels, then compare it to what you know about halal. What I mean to say is, it seems that halal may be the more heavily restricted of the two, so if you know a food is not kosher, it probably is not halal either…so that means a lot of your weeding out is done. Then you just look at your kosher foods and you would still have to know what among them is halal. I don’t know if that makes sense.

You may want to talk to your clergy about this to make sure you are doing the best you can. I think honestly…if you are doing your best to be observant of the tradition you believe in, that is what really matters.

How to make sushi vinegar (vinegar:sugar:salt= 1 : 1 : 0.3)

Kikkoman – Aji-Mirin (Sweet Cooking Rice Wine) 10 Oz. $3.99 Aji Mirin brings out the flavor in Teriyaki, Sukiyaki, Tempura and other Japanese delicacies. This sweet tasting rice wine adds a slightly sweet, rich flavor to meats when used as a marinade or glaze….