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A Seattle roll is a makizushi roll similar to the Philadelphia roll. [1] The fundamental recipe consists of raw salmon and cream cheese, usually along with cucumber and/or avocado, and sometimes masago or tobiko. Variations include ingredients such as smoked or seared salmon. [2]
Sushi rolls were born in the mid-Edo period. [5] It is thought to have originated in Kamigata between 1750 and 1776. [6] While thick sushi rolls were the norm in the Kamigata region, thin sushi rolls became the preferred sushi in Edo (present-day Tokyo). [7] [8] In Edo, thin sushi rolls made of kanpyō, became the most common type of sushi rolls.
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel , or hagane , which is the same kind of steel used to make Japanese swords . [ 1 ]
In a medium saucepan, bring the rice and the water to a boil. Cover and cook over low heat for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes.
Japanese-Canadian sushi chef Hidekazu Tojo says he is the true pioneer of the California roll, which is called Tojo Maki at his still-operating sushi spot Tojo’s Restaurant in Vancouver, Canada ...
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
A dynamite roll is a Makizushi type of Western-style sushi. It usually contains a piece of shrimp tempura , avocado, and cucumber. [ 1 ] It can also include proteins like salmon , crab , tuna, hamachi/yellowtail , vegetables like radish sprouts or oshinko , and garnishes like masago / tobiko (fish roe).
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.