Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!milano.mcc.com!news-relay.us.dell.com!news-feeds.jump.net!solomon.io.com!nntp.giganews.com!cyclone.pbi.net!131.119.28.147!su-news-hub1.bbnplanet.com!news.gtei.net!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Sushemi Followup-To: rec.food.cooking Date: 14 Feb 2000 13:42:06 GMT Organization: International Recipes Lines: 76 Approved: phill@rt66.com Message-ID: <8890ne$pot$1@sloth.swcp.com> Reply-To: Dave NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39593 submitted by: chef@cuisinedumonde.com from USA Sushemi There are many different types of sushi, the most well known in the western world would probably be Nori-maki or Makizushi. Makizushi combines vinegared rice (Sumeshi) with different fillings like cucumber strips, thinly sliced raw tuna or smoked salmon, pickled daikon or ginger rolled up in a sheet of nori (dried Laver seaweed) using a Makisu (a sushi mat made from bamboo slivers). Sumeshi - Vinegared Rice 350 grams / 12 oz cups of white short grain rice 450 ml / 15= fl oz of cold water 50 ml / 2 fl oz of rice vinegar 1= tablespoons of white sugar 1 teaspoon of salt Wash the rice by placing it in a large bowl and covering with cold water. Swirl the rice around in the water until the water looks cloudy or milky. Drain immediately and repeat the process until the water is mostly clear. Transfer the rice to a large saucepan and cover with 450 ml / 15= fl oz of cold water. Bring to the boil, cover and simmer for 15 to 20 minutes until the rice has soaked up all the water. Try not to check the rice too often by lifting the lid and never stir the rice. When all the water has been absorbed remove the saucepan from the heat and leave covered for a further 10 to 15 minutes. Meanwhile measure the vinegar, sugar and salt into a small bowl and stir until the sugar and salt are nearly dissolved. Pour the vinegar mixture over the rice and fold in using a wooden spatula or Japanese rice paddle. Set aside to cool. Suggested Fillings: cucumber strips raw tuna or other fresh fish sliced smoked salmon salmon roe pickled daikon pickled ginger avocado slices capsicum strips carrot strips celery strips small slices of marinated rare beef omelette strips mushroom strips When rolling the sushi it is wise to have a bowl of warm water handy to wash any sticky rice off your hands. Place a sheet of nori onto a sushi mat (makisu) or a piece of plastic wrap larger than the nori sheet. Spread an even layer of prepared rice on top of the nori leaving at least a one inch (3 cm) strip clear at the top edge. Place your chosen fillings in the middle of the rice. Try to choose fillings that are colour-contrasting for visual effect. Brush a little water on the edge of the nori to help the edge stick. Using the mat, fold the nori over in a single motion so that the bottom edge meets the nori at the top edge of the rice layer. Now compress the rice and filling by pulling your fingers in on the top edge of the mat to make a tight cylinder. Fold the clear strip of dampened nori over to seal the cylinder. Cut into short lengths. To serve use two small dipping bowls, one with a good quality soy sauce (preferably Japanese Shoyu) and one with Wasabi paste (Japanese horseradish). Wasabi paste is available in powdered or tube form. Caution: Wasabi is very spicy!! http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.