From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: MAIN COLLECTION Sushi recipes for Beginners
Keywords: MAIN COLLECTION JAPANESE
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 15 Oct 1992 18:46:47 GMT


>From: tony@trident.arc.nasa.gov (Tony Quartuccio)

>I want to make sushi, and have never attempted it before.

>Can anyone send/post great (easy) recipes that have been
>successful for you?

>-- Any good ideas for lo-cal/lo-fat fillings???

>Thanks in advance for help.

From: pascoe@rocky.gte.com (Dave Pascoe)
Organization: GTE/MSED - Needham Heights, MA

There is a great little book on making sushi.....check your local
bookstore in the cooking section.  When I find it at home I'll send
you the title.  But it's a paperback and kinda thin.  Excellent little
book.

The secret is making the rice correctly and getting fresh fish or
vegetable fillings.....

--
Dave Pascoe
Internet: pascoe@rocky.gte.com
GTE/MSED - Needham Heights, MA
(617) 455-5704

----------
From: spr@ai.mit.edu (Sally Richter)

I just saw the message on rec.food.recipes and thought I'd respond.
Although I don't have the cook book with me today, I can tell you
there's a simple and tasty recipe for nagori rolls (made with seaweed
wrap and rice and whatever veggie you choose to put in) in `The
Moosewood Cookbook'.  I think I'm right about the title of it, but
it's not the first Moosewood, nor the second `Enchanted Broccoli
Forest,' it's the third one with hand colored black and white
pictures.

The hardest part of the recipe is finding some of the ingredients,
which should be really simple if you have a Japanese market in your
area. The real talent lies in rolling the rolls just right, but with
practice, you get better.

-sally

----------
From: Lol Grant <lol@cisco.com>
Organization: Cisco Systems, Menlo Park, CA, USA

I don't know if this is what you mean when you say you "want to make
sushi", but I have sent this to two different people who say it worked
out very well.

Here is what I do to make about 3 california rolls. You will need:

	1 C uncooked white rice (I use Nishiki or Calrose).
	3 sheets of nori (seaweed). 
	About 1/2 tblspn. powdered wasabi (green horseradish powder).
	About 1/4 lb. Imitation crab.
	A small amount of cucumber
	One small ripe avocado.
	1/4 C rice vinegar.
	2 T white sugar.
	A rolling mat.
	Soy sauce (of course).

In fact, I found I could buy everthing I needed except the rolling mat
at Safeway. The mat (and the little dishes you serve the wasabi in) I
bought from an oriental supermarket (Yaohan).

1). Cook the rice as normal (I cheat and use a rice cooker). When it's
cooked combine the vinegar and sugar together and warm it in the
microwave to dissolve the sugar (on high, for about 20 seconds). Stir
well and then mix into the hot rice. Let the rice cool (I put mine in
the freezer compartment because I usually don't want to wait for it to
cool).

2). While the rice is cooling, prepare the wasabi, allowing about 1/2
T per person.  Just add water to it till it makes a paste of the right
consistency. Let it stand for 5 minutes before using. (N.B. You can
also buy the pickled ginger from Safeway).

3). Once the rice is cool, spread out your rolling mat and place a
sheet of nori on it. Using a spoon (because sushi rice is quite
sticky) spread about 1/3 of the rice evenly onto the nori, not quite
all the way to the edges.

Along the edge nearest you, place thin strips of cucumber, pieces of
avocado, about 1/3 of the crab pieces (and I also add scallions too).
Using the mat, roll it up, using gentle pressure. It takes a bit of
practice, but you soon get the hang of it. If the ends don't quite
seal, you can dampen them with a bit of water to make them stick.
Press a little harder once it's all rolled up just to make it all
stick.  You'll know if you're pressing too hard because the filling
will squish out of the sides of the roll. Slice and serve.

If you want the kind of rolls with rice on the outside, you should
first spread saran wrap over your mat. Smear the rice on the wrap,
place the nori over it, put more rice on the nori, add the fillings,
and then roll. I haven't tried this.

Lastly, you can apparently make sushi rolls out of almost anything. In
downtown San Jose, they sell spam sushi (ugh), so don't be afraid to
experiment. One of our favourites is smoked salmon, cream cheese,
cucumber, capers and scallions!

Cheers,

__
Lol

----------
From: yosinori@fourier.Berkeley.EDU (Yosinori Watanabe)
Organization: University of California at Berkeley

Hi.  I wrote the recipe of one kind of sushi for my friend before.
I don't know if this is easy for you, but may be it is at least 
worth trying.  I consider this as easier than rolled sushi because
I don't have to deal with some technical difficulty of rolling rice
and seaweed together.


>From Mika
------------------------------------------------------------------------
Here is a recipe of sushi dish called "chirashi zushi",
chirashi means to disperse, zushi means sushi.  Since all ingredience
are dispersed in sushi rice, the name chirashi zushi has been used.

Before getting into ingredience, there are something you need to 
obtain in order to make chirashi zushi.

	-- Japanese soup(Dashi) 
	       	There are several types of Dashi.
                Katuo Dashi (bonito soup)
		Kombu Dashi (sea tang soup)
		Niboshi Dashi (small dried sardines soup)

     	        Katuo Dashi is the most commonly used Dashi.

	-- Fried bean curd(Abra a ge)
		
	-- Black mushroom(Shi i ta ke)
		Dried one is rather cheaper than fresh one.
                When using dried one, don't forget to soak them
                in water for about 30 minutes to soften it.

		These are all available at Berkeley Ball, Tokyo fish
	  	market both in Berkeley.
-------------------------------------------------------------------------------
	  
Ingredience
	
	rice	2cup
	mixed vinegar for sushi rice -- (vinegar 1/3 cup + soy sauce 2TBS) 
							or
                                        (vinegar 3TBS + sugar 1TBS + salt 1TS)


	carrot  3/1  (sliced thin)
	fried beam curd  1  (sliced thin) 
	Black mushrooms 4-5piece (sliced)
 

	seasoning
	  (A) Japanese soup(Katuo dashi) 2/3 cup + sugar 1TBS + soy sauce 3TBS)

	  (b) sugar 2/1TBS + soy sauce 2/1TBS

	  (C) Sugar 1TBS + soy sauce 1TS

	decoration
	   3 Eggs -- mix them.  Make very thin sheet of egg by a pan, like
                     when you make crepe.  roll sheets of eggs up together,
	       	     slice them into thin strips.

	   Snow pea(Some) -- boil them for a 1 minute.  slice them thin.

	*** TBS - table spoon, TS - tea spoon ! ***
-------------------------------------------------------------------------------

Prepare rice.
 	cook 2cups of rice with 2cups of water.  make it rather hard than
        usual.  Keep it warm. (If you have a rice cooker with warmer, that's
        perfect, but if you cook rice with a deep pan, make sure rice is 
	very warm at the time you add mixed vinegar.)

Prepare ingredience
	(1)  cook carrot.
             cook carrot with seasoning(A) for 3-4 minutes.
	     take out all carrot but leave soup left.

   	(2)  cook black mushrooms
	     cook black mushrooms with left over soup from(1) + seasoning(B)
             for 4-5 minutes.  Again, leave soup.

	(3)  cook fried bean curd
  	     cook fried bean curd with leftover soup from(2) + seasoning(C)
	     for about 4-5 minutes.  It will absorb all soup.

Make sushi rice
	(1)  put rice in very big big plate or cooking ball(?),<- I don't
             know the English term.> (wet surface of container a little
             bit so that rice won't stick onto it.)

	(2)  immediately add mixed vinegar for sushi rice to hot rice 
	     (It is important that you add vinegar while rice is still
              hot to mix vinegar evenly.)

	(3)  mix them with large flat spoon for rice.  Try not to smash
             rice. Use spoon vertically when mixing.  Make your kids help
             you to cool down rice.  Use fan to do so.  The faster rice
             cool down, the more glossy rice becomes. 

Mix sushi rice and cooked ingredience
 	(1)  Get rid of absorbed soup in ingredience by squeezing them
             by hands.  When the temperature of rice becomes almost as 
 	     same as body temperature, add carrot, black mushrooms, 
	     fried bean curd.  Mix them.

Decoration
        (1)  remove mixed rice to a dish.  decorate it with prepared 
             eggs and snow pea.
             


 
              Enjoy!

From Mika
 
-- 
					Yosinori Watanabe

					Dept. of EECS, #141
					University of California,
----------
From: UURBANEK%ESTEC.BITNET@vm.gmd.de
Organization: European Space Agency

I'm an Austrian Japanese food lover, living and working in Holland (very
complicated) and totally into SUSHIs. Here the easiest one: NIGIRI SUSHI:

First of all you need a few items that I guess, you can only acquire in an
Asian food shop:
1) >>> STICKY RICE <<< (special Japanese rice) and
2) >>> WASABI <<< (Horseraddish-paste, extremely hot, but belongs to Sushis)

Buy >>> FRESH !!!! RAW fish <<<  (make sure its REALLY FRESH):
tuna, salmon, and some white fish (whatever is available) in cleaned status.
Cut the fish in little rectangles of about 2 x 6 cm (only cut the fish directly
before serving !!!!!)

In the meantime, cook the rice (for 2 people: about 2 full cups), until soft;
Pour over rice vinegar (makes it stick together even more), and cool a bit.

The last, and >>> most important <<< step, is the decoration of the SUSHIs
>>>>>> (Japanese kitchen is a very esthetic one: simple and natural):
You take some rice in your hand, press it flat, fill it with a tiny bit
(=1/4 of a tsp) of WASABI and roll it to a little saussage that fits under the
fish. If rice sticks on your hands, make them wet with vinegar!
At the end you place a piece of fish on each rice-saussage.

Thats it. Sounds complicated, but is it not at all (providing you have sticky
rice). I have a Sushi cooking book and have prepared wonderfully looking, and
heavenly tasting variations of SUSHI, if you need more, just say so.

Good luck, Ulrike.
Newsgroups: rec.food.recipes