4 cups of rice / 4 cups of water yield
~16 long rolls of sushi
- Tuna (1/4 lb) or
- Salmon (1/3 lb)
- Carrots (2), precook for 10 minutes, so they are soft and still a little crunchy
- Cucumber
- Cream cheese, place in the freezer 1 hr before cooking for easy cutting
- Avocado (1-2)
- Sesame seeds, toast for stronger flavor. I sprinkle them inside of the roll
I always thought that you don't taste avocado in the rolls enough, and it was not a necessary item. I did not have avocado this time and I really missed it. Avocado adds more body and richness to the rolls. For the fish I always liked tuna for its strong flavor. I recently tried salmon (raw), and thought that it may not have enough flavor or be fishy like if you used smoked fish. I was surprised how nice and pleasant it tastes, and adds richness to the sushi from its fattiness. And it is a less expensive option than tuna. A good way to switch around for flavor variety. Above link has a great advise from Masaharu Morimoto how to season sushi rice.
Seaweed Comparison:
Somehow I ended up with a bunch of seaweed packages, so I decided to try them all out at once and compare. I layed them out in order from best on the left and then decreasing in quality. The #1 is clearly the best quality - it is strongest, thickest and has the most flavor. #2 and #3 were very similar, so I placed the #3 further as it had fewer sheets for the same package price and no substantial difference in quality. I was going place #4 to the 2nd place, but then one of the sheets tore and that happens very seldom when I make sushi. But overall very similar quality and I would use any of them when convenient.
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