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Old 07-25-2008, 04:39 PM
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Default The Sushi Thread

Ingredients:

4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
Ĺ cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.

Instructions for Vegetarian Sushi:
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain. With a blender, whip the sweet potatoes until they are smooth and creamy. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of non. Place a sheet of non on top of rice, and then spread 1/4 cup of blended sweet potatoes on non and sprinkle with sesame seeds. Place 1/4 cup cucumber strips in the middle. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll). Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold
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Old 07-25-2008, 04:40 PM
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pepper60 pepper60 is offline
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Default Salmon and Seaweed Sushi Rolls

Ingredients:

6 sheets of nori seaweed.
One six-inch pickled radish.
Pickled ginger.
8 oz of sushi rice.
6 oz of raw fresh salmon.
2 tablespoons of Japanese soy sauce.
1 tablespoon of Sugar.
1 teaspoon of Wasabi paste.

Instructions for Salmon and Seaweed Sushi Roll:
Slice the pickled radish into a thin strip. Slice the raw fresh salmon in
to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste. Position the nori seaweed sheets
on the surface you intend on eating from, and place the sushi rice on
the seaweed. Place one strip of salmon and one strip radish in the centre and roll to form sushi. Slice and serve with pickled ginger.
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