Homemade Sushi

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7471What you will need:

Sushi rice (sushi-meshi)

Nori (sheet of dried seeweed)

Bamboo mat

Toppings and Fillings

●  Raw fish (tuna, salmon, or mackerel)

●  Seafood (squid, shrimp, sea urchin)

 ●  Vegetables (pickled daikon radish or tsukemono, fermented soybeans or natto, avocado,  ucumber, yam, tofu, pickled plum or umeboshi, gourd or kampyo, burdock or gobo, and   sweet corn mixed with mayonnaise)

 ●  Red meat (beef or ham)

 ●  Quail eggs


●  Shoyu (soy sauce)

●  Wasabi (green paste with a sharp, horseradish-like flavor)

●  Gari (sweet, pickled ginger)

What you will do:

Preparing the rice

  1. Rinse the rice carefully until the water runs clear.
  2. Soak the rice in cold water for 30 minutes, then drain.
  3. Cook the rice in the conventional way.  When the rice is done, turn the heat to high for a few seconds, then turn the heat off.  Let the rice sit for 15 minutes.

Preparing the Sushi

  1. Put a sheet of nori on the bamboo mat.  Cover about two-thirds of the nori with rice.
  2. Place your toppings across the rice.
  3. Fold the bamboo mat over, rolling the nori onto the toppings.  When the mat touches the far edge of the rice begin tightening the roll. 
  4. Hold the roll with the mat over it, and grab the far edge of the mat.  Pull on it at each corner and in the middle to tighten the roll.  When the roll is tight enough, finish rolling by pulling the mat forward.  You can repeat the tightening process if the need arises.
  5. Slice the roll in half with a very sharp knife, pressing straight down through the roll to avoid tearing the nori.  Serve with the condiments and enjoy.


Sushi. http://en.wikipeida.org/wiki/Sushi

How Sushi Works. . http://home.howstuffworks.com/sushi.htm

Photo courtesy:  lifestylefood

Sweet-and-sour Pickle

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This classic sweet-and-sour pickle is an example of a fresh pickle, which means that it’s preserved by vinegar.  It’s high sugar content helps retard bacterial growth.

picklesWhat you need:

Soft vegetable brush

8 pounds small pickling cucumber

4 cups cider vinegar

8 cups sugar

2 tablespoons pickling salt

2 tablespoons mixed pickle spices

A large, deep, stainless-steel, nonreactive pot

8 to 10 1-pint glass canning jars and two-piece canning lids

Canning equipment

A narrow plastic spatula

What to do:

  1. Using a soft vegetable brush, scrub the cucumbers in cool running water.  Cut 1/16 inch of the blossom end.  Discard any cucumbers that are bruised or damaged.
  2. Put the cucumbers in the nonreactive pot and cover with boiling water.  Let them stand at room temperature for 24 hours.
  3. Drain off the water and again cover with boiling water.  Repeat the process daily for three more days.
  4. On Day 5, bring the vinegar, salt, sugar and spices to a boil in the nonreactive pot.  Slice th cucumbers into ¼-inch thick chips and add to the pot.  Let the pot stand at room temperature for one more day.
  5. On Day 6, drain off the liquid and bring it back to a boil.  Add the cucumbers.  Boil 1 minute and portion the pickles into clean, hot canning jars, filling each to within ¾ inch of the top.
  6. Cover the pickles with the brine, filling to within ½ inch of the top of the jars.  To remove air bubbles, gently run the plastic spatula (don’t use a metal one) around the jar, keeping the utensil between the pickles and the jar’s inner surface.  If necessary, add more liquid to readjust headspace.  Wipe any residue off the rims with a clean, damp towel.  Apply lids and screwbands evenly and firmly until resistance is met—fingertip tight.  Process 10 minutes in a boiling water canner.  The pickles will be ready to eat the next day. – Bato Balani

Photo courtesy:  foodpreservationguide