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

Pickling Mushrooms

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Mushrooms have long been valued for their taste.  Pickling mushrooms is one way to ensure that you’ll always have this delicious item to perk up your meals.  Pickling is the process of preserving food y using salt or vinegar solution.  Mushrooms can be preserved just like other vegetables.  This is how it is done.


1 kilo fresh mushrooms

3 cups vinegar

2 cups sugar

1/3 cup salt and red pepper

20 grams onion and carrots

2 grams ginger



  1. Blanch mushrooms in boiling water for 5 minutes.  Drain in tray.
  2. Heat vinegar in casserole.  Don’t stir.
  3. Add all ingredients and oil.  This will be your pickling solution.
  4. Pak the blanched mushrooms in small bottles and press down to remove the air.
  5. Slowly pour the pickling solution to cover the mushrooms.
  6. Cap the bottles loosely and steam for one hour.
  7. Seal the cam with the candle serving.

Photo courtesy:  topnews