Sushi

- Amy Carpenter

Sushi Rice:
3 cups Japanese style Sushi Rice (do not use American style Rice)
3 1/4 cups Water
1/3 cup Rice Wine Vinegar
2 tablespoons Sugar
1 teaspoon Salt

Sushi Rice Preparation:
1. Before cooking, rinse rice several times in running water until the water runs clear (this may take several rinsings).
2. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan. Place pan on low heat and cook until sugar dissolves.
3. Allow the vinegar mixture to cool.
4. Spread the cooked hot rice into a large plate (or a traditional wooden bowl, called sushi-oke) by spatula (called shamoji).
5. Sprinkle the vinegar mixture over the rice and fold into the rice by spatula quickly. Do not smash the rice.
Makes 6 cups of sushi rice. (From Sushifan.com)


Sushi Combination Ideas . (From whatscookingamerica.net)
Boston Rolls
Scallion
Crab
Salmon

Egg Salad Rolls
Hard-Cooked Eggs & Mayo
Green Onion Strips

Holiday Rolls
Cranberry Salsa
Turkey Strips
Cream Cheese Strips

New York Rolls
Sliced Apple
Sliced Avocado
Smoked Salmon

Pesto Rolls
Pesto
Turkey or Chicken Strips
Cream Cheese Strips

Philadelphia Rolls
Smoked Salmon (thin sliced)
Cucumber, cut into strips
Cream Cheese, cut in long, thin strips

Smoked Salmon Rolls
Smoked Salmon
Cream Cheese Strips
Cucumber Strips

Summer Melon Rolls
Prosciutto
Melon Strips

Shrimp Rolls
Shrimp
Cream Cheese Strips

Texas Rolls
Sliced cooked beef
Cucumber, cut into strips
Spinach Leaves

Tuna Salad Rolls
Tuna Salad
Lettuce Leaves

Veggie Rolls
Pesto
Cucumber Strips
Tomato Strips
Mushroom Strips

Mushrooms Strips
Egg, scrambled
Scallions or Roasted Sweet Peppers

NOTE: When using raw seafood in your sushi rolls, if you are unable to obtain SASHIMI grade seafood from your fish market, avoid eating any seafood raw. It is always a good idea to rinse the raw seafood gently in a mixture of salt and cold fresh water before beginning preparation. A salt and water rinse should always be done with Salmon and all varieties of Shellfish.