Search results
Results from the WOW.Com Content Network
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 ...
Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing. Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi. Seasoned rice vinegar is a condiment made of sake, sugar and salt.
Rice. Short or medium grain white rice.Regular (non-sticky) rice is called uruchi-mai.; Mochi rice (glutinous rice)-sticky rice, sweet rice; Genmai (brown rice); Rice bran (nuka) – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables
The heart of Southeast Asia during the 4th century BC witnessed the emergence of the earliest type of sushi: salted fish kept in fermented rice for a couple of months before consumption of the ...
Makizushi (巻き寿司): Translated as "roll sushi". Seasoned rice and seafood or other ingredients are placed on a sheet of seaweed (nori, dried laver) and rolled into a cylindrical shape, then sliced into smaller rounds. Typical ingredients are Tamagoyaki (Japanese-style omelette), simmered shiitake mushroom, boiled prawn and cucumber. [4]
Many sushi restaurants in B.C. serve the B.C. roll as a part of their menu. The Vancouver -based Japanese chef Hidekazu Tojo created the B.C. roll in 1974 when he used salmon skin in place of the traditional anago (salt-water eel), which was difficult to obtain in the West Coast.
A Philadelphia roll with less commonly used raw salmon and cream cheese. Originally, the roll used smoked salmon. A Philadelphia roll is a makizushi (also classified as a kawarizushi) [1] type of sushi generally made with smoked (or sometimes raw) salmon, cream cheese, and cucumber, with the rice on the outside (uramaki). [2]
For toppings, I am using sushi-grade tuna and imitation crab. You want to chop the tuna into little cubes and marinate it with soy sauce, mirin, and a little bit of sugar.