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Post by camochef on Jun 19, 2013 8:21:49 GMT -5
As some already know, I've been into Asian cooking lately. Yesterday I finally got around to making my own Sushi rolls. Followed the recipe exactly. After making my sushi rice and adding the mirin, rice wine and sugar and salt. I spread out my Sushi mat, toasted my nori over an open flame and spread that and my rice out on the mat. I added my other ingredients and then rolled them in the mat. Once rolled it was easy to slice into equal sections with a sharp knife and I was amazed at how attractive each roll looked. I was quite pleased with the results, and I'm certain there will be much experimentation coming on different fillings and modifications. I'm still amazed at just how easy and attractive the results were. Get yourself a sushi mat and try some for yourself. It's really easy! Enjoy! Camo
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Post by Train on Jun 20, 2013 13:20:01 GMT -5
Ya Camo
I can assure you there will be. I got into sushi about 6 years ago and can tell you, the more you do the more you will do. Heheh You really must find a sushi knife. I know they run into the thousands but then can also be had for very little. You just have to sharpen them more often and some you may have to hone to a razor edge at first. I have a wealth of info collected including places I buy from on line. Am I ever glad to see you into sushi. Gonna be great having you to talk with on this subject. Interesting that you learned to make the inner sushi first and I the outer. In other words your has the rice inside and mine on the outside. Heheh Yup! Sushi, Wasabi ginger and soy. What could be better. Beats all our fast foods. Oh, you may wish to buy the toasted Nori so you won't have to toast yours. I hope many many follow you into this great area of gastronome. Train
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Post by camochef on Jun 21, 2013 8:06:22 GMT -5
Train, The experiment's have begun. I've made sushi rolls with Spam. Saw it listed on one of the cooking forums and had to try it. Not bad. Yesterday I went way outside the box and made my sushi rice with chicken broth. Instead of mirin, rice wine and sugar. I then added Tilapia strips and large shrimp, cooked and cleaned. No nori. Did use some ginger and garlic powder on the shrimp as well as some Penzey's Bangkok Blend Seasoning. It was GREAT! and very filling. One of the things that make's Sushi so easy to make, besides the sushi mat, is the Nuwave PIC. I can sit at the kitchen table and cook my ingredients with precise temperature control and everything comes out perfectly.
As far as knives go, I have an extensive collection of knives for kitchen use, including many ceramic knives. Very few are expensive and not one is anywhere near a thousand dollars. Many are sharpened or at least touched up with a steel on each use. I do admit to dipping the blade in a large tumbler of water between each cut. Worked perfectly.
I rolled mine to the inside just because it seemed neater. It really worked out well. Will be experimenting more in the coming weeks.
So many around here, (Pennsylvania Dutch area), think sushi is strictly Raw Fish and screw up their faces at the mere mention of the word. They don't understand that sushi is a form of sticky rice (short grained) and although there can be raw fish in some, there are many without. Even just vegetable sushi, using veggies like carrot and cucumber slices. Or my favorite...mushrooms. Enjoy! Camo
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Post by Train on Nov 17, 2013 17:36:32 GMT -5
Ya
Got my hooks on some Alaska King Crab. Heheh One of my girlfriends brought it to me. Gave a whole new meaning to "California roll" We both ate our fill. Train
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Post by garrett on Nov 18, 2013 14:36:19 GMT -5
grins.................
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