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Yes this probably will get bashed by many sushi afficianados but this is a very old recipe that we have that mom has made as long as I can remember. That being said, I believe mom left out some key things because she doesn't like MSG and I really do think it is necessary. I will supply a second recipe that I found and made again yesterday that I like even better. Shh don't tell her. That being said, here is the recipe:
3 c. rice
3 c. water
1 tsp MSG (Ajinomoto)
2 Tbsp. sake
1/2 c. sugar
1 tsp. salt
1/2 c. Japanese rice vinegar
Cook rice, steam. Combine the rest of the ingredients and sprinkle over hot rice and mix. COOL before wrapping.
Centers - carrot, watercress, tuna, cucumber, fish cake. This will make 7-8 rolls.
The sushi I made yesterday (and I taped it, but unless you want to see it, ... let me know.. I won't load it)
1 pkg nori (this is the seaweed wrapper)
5 c. cooked rice
1 c. rice vinegar
1 c. sugar (and maybe a little more if you like it sweet)
1 Tsp. salt
1-1/2 tsp. ajinomoto (MSG)
1 can tuna + 2 Tbsp. sugar + 1-1/2 Tbs. shoyu
1 pkg. kampyo/kanpyo (gourd) + 2 Tbsp. sugar + 1-1/2 Tbsp. shoyu
4 eggs, scrambled
2 pkg. ebi (shrimp flakes) - 1 red, 1 green (In the video I made, I show you the ebi)
Mix vinegar, sugar, salt and ajinomoto in pot and bring to a toil, stirring constantly. Remove from heat.
Wash kampyo with Hawaiian (rock) salt. Cook kampyo in water for 10 min and pour away most of the water. Add sugar and shoy. Cook on low heat, turning kampyo constantly until tender.
Mix tuna with sugar and shoyu and cook on low heat, stirring constantly until almost dry.
Take kampyo out of pot and place on tuna.
Place 1 tbsp. oil in pan. Heat and pour scrabled eggs into pan. Using fork, stir eggs until all areas are higher and almost dry. Flip the whole egg over completely. Cut on chopping board into strips.
Pour vinegar slowly on cooked rice while mixing with cutting motion of rice paddle. Put rice (the more rice, the fatter the sushi) on nori, moving rice lightly with fingers (do not press hard on rice). Place tuna, kampyo and egg on top one another across center of rice and sprinkl shrimp flakes on either side (different colors). Place fingers over egg strip and roll the nori with thumbs over egg strip and continue to roll to the end.
We use a sushi rolling mat.