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sake, shochu and sushi
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日本語のブログ
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I would like to dedicate this particular recipe to all sushi and sushi rol lovers!
My better (worse?) half came up with this simple recipe the same day she prepared the bonito sushi.
Once again she used traditional sushi rice added with fine pieces of pickled fresh ginger.
On a large piece of cooking cellophane paper she first placed thin strips of avocado and slices of smoked salmon, and finally the rice, keeping in mind to place them as to form a regular-shaped cylinder.
She then wrapped the cellophane paper around the whole as shown on above picture.
She cut the sushi roll through the cellophane paper with a sharp knife she wiped between each cut.
N.B.: Wiping the knife the knife on a humid cloth is a technique universally used in Sushi restaurants to insure clean cuts!
She finally served the cuts topped “Tobikko” (flying fish roe). Lghtly dipped in shoyu, great with Japanese sake!
dragonlife
Dear Jeff!
Greetings!
I don’t blame you!
LOL
Dear Liz!
Greetings!
I think I understand your problem. I will run a post on sushi rice preparaion soon!
Dear Joie de Vivre!
Greetings!
The missus is the first to say I’m her worse half, so no worries!
LOL
R-G.
Joie de vivre
That looks great. If your spouse cooks like this for you, she is definitely your BEST half!
Chef E
I have a hard time with sushi rice…turns out mushy most of the time, even in a rice cooker…sticks to my hands more than the rolls 🙂
Jeff
I wish I had the patience to make sushi. I am to much of a throw everything into a pot and call it a good day type of guy. Hence why I don’t bake.
dragonlife
Greetings!
Happy to hear the tip was useful!
Cheers,
Robert-Gilles
shavedicesundays
The knife tip was one of the best things I learned especially when rolling in nori sheets. I like the ginger in the sushi rice idea!