Rolled Sushi(Tenaki Zushi)

Well now, I love sushi and I must tell you that I tried yor recipe and it was fast and easy and very tasty. Kudo's to you for a great recipe !!!!

You must send more in. Do you have anymore ? :lips:

I will try you recipe tonite !

Btw, do you know how to make 'Tamago' ?

I believe you mean 'temaki', not tenaki; 'te' meaning hand, and 'maki', meaning roll; ie, 'hand roll'.

This is a fun party way to make sushi; you can get everyone to make their own.

When you say 'sushi rice' - do you season it? When I make rice for sushi, I make a mixture of mirin, rice wine vinegar, kombu and sugar, and cook that to a syrup. Then, when the rice is cooked, that syrup gets cut/folded into the cooked rice for flavor, and to add some stickiness to the rice so it will be more workable. I also understand that was one of the ways the Japanese used to preserve their rice and fish!

Preserving fish with acidified rice is still done, albeit it's not so popular these days. In Kyoto, sushi rice is generally a good deal more acidic than you're likely used to, because in the West we always get Tokyo-style sushi (the dish we eat was invented in Tokyo), and it does indeed preserve slightly: the fish is slightly "cooked" in the same way that ceviche is slightly "cooked" by the acid.

Yes, sushi rice always has seasoning, but the precise ingredients and proportions are somewhat contested (and in some cases held secret by this or that sushi chef -- those guys get oddly worked up about thing like this).

The big trick for those outside Japan to learn about making sushi of all kinds is that 99% of the art lies in the rice. If you get that right, the rest is fabulously simple (unless you're shooting for high-end perfection, which is a whole 'nother thing): you just slap stuff on rice, and roll it if you like. But the rice is complicated and tedious and time-consuming.

Basically the deal is that you make steamed rice with some combination of ingredients (like your list: mirin, vinegar, sugar, etc.). Then you toss it in a drying bowl (usually wooden) while fanning it. This polishes the rice, and dries it a bit, yet keeps the interior of each grain moist. Then these grains can be manipulated by hand without simply squashing them, and they can be formed into things like nigiri (rice balls).

I leave the details to people who want to debate them.

thanks for the recipe for Naoko :D I wonder how big this is?
and to ChrisLehrer, wow, more details! Thanks!
I think most rice will taste good with that ingredients :D, but sushi / Japanese rice really has a good, sticky texture.

And yes, from what I've watched they seem so....secretive. It's like, family recipe here and there?

the only sushi I've ever made is a philadelphia roll...got the ingredients from a local asian market...

nori
medium grain rice
salmon
cream cheese


its mmm mmm delicious, and that medium grain rice is the stickiest rice I've ever messed with.

we layed the nori out on a bamboo mat used for rolling the sushi, covered the square with the rice and layed slivers of cream cheese and salmon towards the bottom then rolled. sliced it into little rolls then covered it lightly with some random asian sauce that I cant remember the name of.. it was awesome! You should definately try a philly roll if you havent gotten a chance yet.

Yum!

Mmmm, thanks for this! I just learned how to make sushi as well and it's soooo much fun. I put cucumber, carrots, avocado, and mango slices in mine, they were delicious. have fun

Last night I made Tempura Soft Shell Crab Maki:

 

Nori

Sushi Rice

Tempura fried soft shell crab cut into pieces with the legs separate

Avocado

lettuce leaves

green onion strips

 

I roll it so that the legs stick out from either end. After slicing the pieces with the legs are placed vertically

with the rest shingled in front. A very dramatic presentation but simple........

might be a stupid question but are sushi rice and sweet rice the same thing?

Not stupid.  Not the same thing.

 

Not, not, not,

BDL

any tips for rolling sushis? My sushis always come out being too thick