I decided to make some sushi for lunch today. For the filling, I used smoked salmon, low fat cream cheese, cucumber, and in one roll, I even added a strip of bacon.
I'd say it turned out pretty good. The trick is to use sushi rice, which does not harden when cold. And before I go on, sushi is not raw fish. Sushi can have raw fish as an ingredient, but I've had several delicious ones that featured cooked eel, or shrimp tempura.
When I was in Japan, I learned about another type of sushi - it was basically a bowl of sushi rice with an assortment of seafood on top. It was delicious. Today, I made the typical sushi with rice rolled in seaweed.
Ingredients
2 c sushi rice
2-3 T rice vinegar
1 T sugar
4 sheets of nori (seaweed for sushi)
smoked salmon
1/4 brick of low-fat cream cheese
4 pencil-sized strips of cucumber
1 strip of bacon
1. I have a sushi mat that I use I make sushi. If you don't have one, a stiff, but roll-able place mat or even aluminum foil will work as well. The secret to easy clean up is plastic wrap. Just place a sheet of that stuff over the sushi mat and you won't have little pieces of rice stuck to the mat.
2. Cook the rice according to directions and after it has cooled for about 5 minutes, add the sugar and vinegar and mix well.
3. When the rice has cooled completely, you can divide the rice into 4 portions, using 1 portion per roll.
4. Set up and layer the ingredients on top of the Nori like this:
I'd say it turned out pretty good. The trick is to use sushi rice, which does not harden when cold. And before I go on, sushi is not raw fish. Sushi can have raw fish as an ingredient, but I've had several delicious ones that featured cooked eel, or shrimp tempura.
When I was in Japan, I learned about another type of sushi - it was basically a bowl of sushi rice with an assortment of seafood on top. It was delicious. Today, I made the typical sushi with rice rolled in seaweed.
Ingredients
2 c sushi rice
2-3 T rice vinegar
1 T sugar
4 sheets of nori (seaweed for sushi)
smoked salmon
1/4 brick of low-fat cream cheese
4 pencil-sized strips of cucumber
1 strip of bacon
1. I have a sushi mat that I use I make sushi. If you don't have one, a stiff, but roll-able place mat or even aluminum foil will work as well. The secret to easy clean up is plastic wrap. Just place a sheet of that stuff over the sushi mat and you won't have little pieces of rice stuck to the mat.
2. Cook the rice according to directions and after it has cooled for about 5 minutes, add the sugar and vinegar and mix well.
3. When the rice has cooled completely, you can divide the rice into 4 portions, using 1 portion per roll.
4. Set up and layer the ingredients on top of the Nori like this:
As you can see, about 4/5 of the Nori is covered with a generous layer of rice and the ingredients are evenly spread out across the Nori. Make sure you place the filing towards the end with no rice - that will form the center of the sushi and the rice will seal the roll at the end.
5.When you have place all the ingredients, start from the end with no rice and roll the sushi into a long roll.
5.When you have place all the ingredients, start from the end with no rice and roll the sushi into a long roll.
6. Continue to make the rest of the rolls. When you are ready to slice the rolls, be sure to use a sharp knife. To make it easier to cut, slice the roll with a wet blade.