Sushi Rice
There are many different suggestions on how to make the perfect sushi rice.
Videos
The following videos show some of the ways to make sushi rice: (more…)
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Ingredients
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Loading ...Kombu (Konbu)
Kombu is thicker than nori seaweed, and is used in the preparation of sushi rice.
From Wikipedia (http://en.wikipedia.org/wiki/Kombu):
Kombu or konbu (Japanese: 昆布 IPA: [kombɯ]), also called dashima (Korean: 다시마 dasima), or haidai (traditional Chinese: 海帶; simplified Chinese: 海带; pinyin: Hǎidài), are edible kelp from the genus Laminaria widely eaten in East Asia. (more…)
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Loading ...(Sushi) Rice
Sushi rice gets sticky after cooking, so it is easy to form. If you do not have sushi rice available, you can substitute round grain rice, but other types of rice will not work.
From Wikipedia (http://en.wikipedia.org/wiki/Sushi_rice#Sushi_rice):
Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu & sake. It is usually cooled to room temperature before being used for a filling in a sushi. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used. (more…)
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Loading ...Nori
From Wikipedia (http://en.wikipedia.org/wiki/Nori):
Nori (Japanese: 海苔) (Chinese: 海苔; pinyin: hǎitāi, Korean: 김, kim or gim) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver [1]. (more…)
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Loading ...Avocado
From Wikipedia (http://en.wikipedia.org/wiki/Avocado)
The avocado (Persea americana) is a tree native to Mexico and Central America, classified in the flowering plant family Lauraceae. The name “avocado” also refers to the fruit of the tree with an egg-shaped pit. P. americana has a long history of being cultivated in Central and South America; a water jar shaped like an avocado, dating to A.D. 900, was discovered in the pre-Incan city of Chan Chan.[1] (more…)
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Loading ...Cream Cheese
From Wikipedia (http://en.wikipedia.org/wiki/Cream_cheese)
Cream cheese is a sweet, soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. [1] It is often used on breakfast foods such as bagels, toast, and English muffins. Cream cheese comes in a variety of flavors, such as strawberry, chive, and raspberry.
Cream cheese, sometimes called obvalud, differs from other soft cheeses (such as Brie and Neufchâtel) in that it is not naturally matured and is meant to be consumed fresh. Boursin and Mascarpone are European cheeses more comparable to cream cheese in taste, texture, and production methods. Julia Child recommended “Philadelphia cream cheese” in her ground breaking book “Mastering the Art of French Cooking” as replacement for Petit suisse.
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Loading ...Crab (kani)
From Wikipedia’s article on Crab (http://en.wikipedia.org/wiki/Crab):
Crabs (called kani when used in sushi) are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting “tail” (more…)
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Loading ...Snow Pea
Wikipedia’s article on the Snow Pea (http://en.wikipedia.org/wiki/Snow_pea):
The snow pea (Pisum sativum var. macrocarpon) is a legume, more specifically a variety of pea eaten whole in its pod while still unripe. (more…)
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Loading ...Tofu
Wikipedia’s article on Tofu (http://en.wikipedia.org/wiki/Tofu):
Tofu, also toufu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin,[1] made by coagulating soy milk, and then pressing the resulting curds into blocks. (more…)
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