Collected Yum

Since I like everything spicy: credits to: http://worldofsushi.blogspot.com/2007/08/spicy-sushi.html Spicy Tuna Mix 1⁄2 lb sashimi grade tuna, chopped 1 teaspoon toasted sesame seeds 1 teaspoon sesame oil 1 tablespoon scallions, finely cut 1 1⁄2 tablespoon mayo 1⁄4 teaspoon Japanese 7 spice powder, or cayenne pepper orange zest, about 1⁄2 teaspoon Mix all ingredients together in a bowl. To assemble rolls, follow method for inside out or thick rolls. Use approx. 3 tablespoons of mix per roll topped with cucumber sticks. Makes 4-5 rolls. Hot Variations Crunchy Spicy Salmon Rolls- Substitute minced fresh salmon for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. (See crunchy shrimp roll recipe for tempura crispies recipe.) Crunchy Spicy Crab- Substitute lump crab meat for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired. Spicy Shri...

Of late I have been going through a making sushi phase. heres one that sounds delish and will try out asap. credits to: http://worldofsushi.blogspot.com/2007/08/crunchy-sushi.html about 1⁄4 cup of tempura crispies. 3 cooked, peeled and deveined shrimp, tails entact cucumber sticks avocado spicy mayo finely chopped green onions Begin with an inside out roll set up. Before flipping nori over, evenly spread tempura crispies over the surface of the rice. Flip nori over. Pipe a thin line of spicy mayo horizontally across the surface of the nori, then add other fillings. Make sure that the tails of the shrimp extend from the sides of the roll. Discard tail from shrimp in the middle of the roll. Roll the nori according to the inside out method. Spicy Mayo 2 cups heavy mayo 1⁄4 cup Sriracha Chili sauce 2 tablespoon masago roe or red sushi caviar Stir together Sriracha Chili sauce, mayo and roe. Tempura Crispies 1 egg 1 cup ice water + ice 1 cup all purpose flour Beat egg...

Ive made california rolls several times at home and the only thing hard about it is getting the rice perfect. So heres my favorite minimalist Mark Bittman's recipe for it: Time: 30 to 40 minutes, plus at least 2 hours’ resting 1 cup rice vinegar 3/8 cup sugar 2 tablespoons salt, plus a pinch 1 piece konbu (kelp), about 3 or 4 inches square 2 cups short-grain white rice 1 teaspoon sake, optional. 1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.) 2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-lo...