Sushi ideas

[Rach*]

I'm quite taken with Sushi at the mo'.

So I bought some stuff today and a rolling mat.



Can you give me some filler suggestions please?

[Herbie58]

I love making sushi. I only starting learning a few months ago with the yo sushi cookbook and it's excellent.

I've made California Rolls with smoked salmon and avocado strips rolled in sesame seeds. I've also used tuna mixed with a very little Mayo and wasabi and strips of cucumber.

You can also use roast peppers and cream cheese. Or make nigiri topped with salmon, mackerel.

I've not done much more than that yet I'm afraid!

[jazzybee]

I love the ones with Tempura prawns or tempura veg. It gives it a nice crunch. Favourite is Tempura prawn roll topped with Smoked Eel - absolutely lovely. If you have an iPhone, there is an app called 'Sushipedia', would be great for ideas.

[Wadeski]

Make sure you get the rice right - body temperature and slightly vinegared. Also worth looking up the right ages (since catch)for fish - it's not always fresher is better if you are buying off the boat. Look on YouTube for guides to cutting too - it makes a difference to texture.

[shirt]

buy the yo! book, only a tenner and covers all the basics plus it comes with a 25% off voucher.there are better (i.e. more advanced) books but this is a great start and also covers non sushi dishes so you can create a full meal. there's a fantastic recipe for strawberry, mango, melon & hazelnut iso rolls with chocolate sauce which is simply immense.

tips from me would be to find a good fish monger and japanese food shop, buy a sushi knife and sharpen it to hell, and invest in tupperware!

oh, and when making a meal, rolls keep but hand rolls need making to order else the nori (seaweed wrap) goes soft & chewy.

I'll post a recipe for wagamama's gyoza dipping sauce later, it's epic.

[tim-b]

Wadeski said:

it's not always fresher is better if you are buying off the boat.

what do mean by this?

[Wadeski]

depending on how fresh your fish source is, its not always a case of fresher is immediately better. for some fish, its best to have it still practically wriggling, however, I have read (in Zen of Fish - a good read on Sushi) that others benefit from up to 24 hours resting as the flavours improve.

[Rach*]

Thanks everyone, I had a go last night, should have taken a photo they looked hilarious!

:Memo to self only put a thin layer of rice in:

[soad]

Rach* said:

I had a go last night, should have taken a photo they looked hilarious!

I'm sure it'll improve over time!

And make sure to take some snaps next time.