dianeseattle
Member
I made sushi!
- Thread starter dianeseattle
- Start date
Brenda2010
Member
Looks great if I liked seafood!
dianeseattle
Member
Sure! but you need a rolling mat in order to make the roll.
if you don't have one you can use a bamboo placemat of course, or a lot of people say that you can just use a big plastic storage bag that zips on the top or those plastic envelopes with bubbles inside.
This is my spicy canned albacore roll.
1 stalk celery
1 carrot
1 green onion
1 can Albacore solid white
1 cup cooked sticky/sushi rice
1 sheet nori
Sesame seeds
Sesame oil
Rice wine vinegar or sake
Wasabi
Soy sauce
Sub: horseradish mustard
Alt. Any fish, avocado, cucumber
In advance I cut celery, green onions and carrots into long thin strips. I don't like raw crispy carrots so I throw them in boiling water and let them sit there off the burner until they get al dente.
Make a batch of Thai sticky rice or sushi rice or just use white rice you stirred a few times while it's cooking so the mixture gets sticky instead of fluffy.
You need a packet of nori seaweed which you can buy even at your basic grocery store. It's just an envelope with sheets of seaweed in it
I love Asian food of all kinds so I have an entire basket full of different sauces. You can just use one or two sauces to season the tuna. I do not season the rice, usually.
Open a can of Albacore solid white tuna. You can use anything but I think this is the best. Drain off any oil and dump the fish into a bowl.
Less is more here because you can always dip the sushi into other or hotter sauces but you can't unseason it if you go overboard.
Sprinkle soy sauce lightly over the fish and add a few drops of sesame oil and if you have it, about 1/4 teaspoon of wasabi. If you don't have wasabi, you can use horseradish sauce, about a teaspoon. I also have dry wasabi which I sprinkle generously over because I like it hot.
Sprinkle in some sesame seeds and stir it up.
You don't have to do anything to the rice unless you want to. You don't want it to fall apart so the less you do the better. I do however usually put a sprinkle of sake in the rice. I just use the rice wine vinegar in place of the actual booze.
So working on a flat surface you lay down your bamboo roller and put a sheet of nori on top of it. They usually make the seaweed and the roller the same size.
Use your hands to put a line of rice on the edge closest to you. It's probably going to be about a cup of rice. Then take it apart with your fingers or a fork and spread thinly from end-to-end of the Nori.
About an inch in from your end layer the sticks of celery, green onion, and carrots from one side to the other. Then put the Tuna on with a butter knife, patting it down until you've used about two-thirds of it.
At this point you need to tell yourself that it really doesn't matter what is going to look like. All that matters is that it tastes good.
Start to roll from your end like a jelly roll making sure you use your fingers when you need to to keep the rice inside the roll. This doesn't take much effort and it doesn't last very long because it almost immediately forms a roll.
After you have rolled it over you want to reset the Nori a little bit to make it tighter. You just grab the roll and sort of pull It forward and then tuck it under and pull it back. It's an unnecessary step but it just makes things look prettier. Finish rolling with your bamboo mat and you're done.
Remove the roll from the bamboo roller and cut it in half with a very sharp knife. They actually make sushi knives with little tiny holes along the edge because otherwise they have a tendency to stick. The holes allow air to get in and make cutting easier.
Put the two rolls together side by side and then cut into 3 pieces so you have a total of 6 servings.
In a small bowl put a teaspoon of soy sauce with a wad of wasabi if you want and stir it together into a sauce. You can dip the sushi in this or just pour it over the top, along with some sesame seeds
You really can't do anything to ruin the taste of this except used too much of anything. Sushi is easy. It just looks hard. Every time you do it, you get better at it and you use different seasonings. You can also use any other fish, raw or cooked, or octopus or cooked shrimp. If you have a Japanese grocery store local oh, you're really lucky because you can get the freshest fish on earth. The difference in the taste is day and night.
I actually don't order sushi in restaurants usually because I just love raw tuna dredged through soy and wasabi and then dipped in sesame seeds. No rice. I don't much care for other raw fish, but tuna is something that cannot be described. It doesn't resemble what's in the can in any way. So if I have a lot of money, I am buying sashimi.
if you don't have one you can use a bamboo placemat of course, or a lot of people say that you can just use a big plastic storage bag that zips on the top or those plastic envelopes with bubbles inside.
This is my spicy canned albacore roll.
1 stalk celery
1 carrot
1 green onion
1 can Albacore solid white
1 cup cooked sticky/sushi rice
1 sheet nori
Sesame seeds
Sesame oil
Rice wine vinegar or sake
Wasabi
Soy sauce
Sub: horseradish mustard
Alt. Any fish, avocado, cucumber
In advance I cut celery, green onions and carrots into long thin strips. I don't like raw crispy carrots so I throw them in boiling water and let them sit there off the burner until they get al dente.
Make a batch of Thai sticky rice or sushi rice or just use white rice you stirred a few times while it's cooking so the mixture gets sticky instead of fluffy.
You need a packet of nori seaweed which you can buy even at your basic grocery store. It's just an envelope with sheets of seaweed in it
I love Asian food of all kinds so I have an entire basket full of different sauces. You can just use one or two sauces to season the tuna. I do not season the rice, usually.
Open a can of Albacore solid white tuna. You can use anything but I think this is the best. Drain off any oil and dump the fish into a bowl.
Less is more here because you can always dip the sushi into other or hotter sauces but you can't unseason it if you go overboard.
Sprinkle soy sauce lightly over the fish and add a few drops of sesame oil and if you have it, about 1/4 teaspoon of wasabi. If you don't have wasabi, you can use horseradish sauce, about a teaspoon. I also have dry wasabi which I sprinkle generously over because I like it hot.
Sprinkle in some sesame seeds and stir it up.
You don't have to do anything to the rice unless you want to. You don't want it to fall apart so the less you do the better. I do however usually put a sprinkle of sake in the rice. I just use the rice wine vinegar in place of the actual booze.
So working on a flat surface you lay down your bamboo roller and put a sheet of nori on top of it. They usually make the seaweed and the roller the same size.
Use your hands to put a line of rice on the edge closest to you. It's probably going to be about a cup of rice. Then take it apart with your fingers or a fork and spread thinly from end-to-end of the Nori.
About an inch in from your end layer the sticks of celery, green onion, and carrots from one side to the other. Then put the Tuna on with a butter knife, patting it down until you've used about two-thirds of it.
At this point you need to tell yourself that it really doesn't matter what is going to look like. All that matters is that it tastes good.
Start to roll from your end like a jelly roll making sure you use your fingers when you need to to keep the rice inside the roll. This doesn't take much effort and it doesn't last very long because it almost immediately forms a roll.
After you have rolled it over you want to reset the Nori a little bit to make it tighter. You just grab the roll and sort of pull It forward and then tuck it under and pull it back. It's an unnecessary step but it just makes things look prettier. Finish rolling with your bamboo mat and you're done.
Remove the roll from the bamboo roller and cut it in half with a very sharp knife. They actually make sushi knives with little tiny holes along the edge because otherwise they have a tendency to stick. The holes allow air to get in and make cutting easier.
Put the two rolls together side by side and then cut into 3 pieces so you have a total of 6 servings.
In a small bowl put a teaspoon of soy sauce with a wad of wasabi if you want and stir it together into a sauce. You can dip the sushi in this or just pour it over the top, along with some sesame seeds
You really can't do anything to ruin the taste of this except used too much of anything. Sushi is easy. It just looks hard. Every time you do it, you get better at it and you use different seasonings. You can also use any other fish, raw or cooked, or octopus or cooked shrimp. If you have a Japanese grocery store local oh, you're really lucky because you can get the freshest fish on earth. The difference in the taste is day and night.
I actually don't order sushi in restaurants usually because I just love raw tuna dredged through soy and wasabi and then dipped in sesame seeds. No rice. I don't much care for other raw fish, but tuna is something that cannot be described. It doesn't resemble what's in the can in any way. So if I have a lot of money, I am buying sashimi.
missdarmitage
Member
I have never been a fan of seafood, but I do love tuna (can eat them right out of the packet in all the flavors!) but looking at the ingredients in your recipe, this could be something I might like. I will have to think on it and possibly give it a try! Thanks
dianeseattle
Member
it's a little bit more complicated but you can make it without the Nori. You have to use a big Ziploc bag and cover it with sesame seed before you put the rice down. Then after that everything is the same because you put the rice on sesame seeds it stays stiff enough to roll. Most people would like sushi with vegetables like avocado but they don't like raw fish. It's really easy to design it with your own favorite veggies and Seasonings and I think it's kind of fun to eat with fingers. Also I just love Wasabi. I love Hot horseradish on anything made of meat or fish. Good for the sinuses too!I have never been a fan of seafood, but I do love tuna (can eat them right out of the packet in all the flavors!) but looking at the ingredients in your recipe, this could be something I might like. I will have to think on it and possibly give it a try! Thanks