How to Make Sushi Rolls and See The Awesome Sushi Sandwich. It’s Easy!

The best thing about sushi!!!!

making sushi riceis not hard at all

vinegar solution that flavors the rice

variety of sushi fillings

spread rice on half sheet of nori with wet hands

sprinkle sesame seeds on top of the rice before you flip the nori

Put your filling along the edge of the nori

Use plastic wrap to help you start rolling your sushi

squeeze sushi as you roll

cutting sushi use a wet knife or the rice will stick

Sushi finished product,can be done at home

nori has rice on the bottom side and filling inside,this is before first fold

The nori folded over filling then more filling on top

pressing the sushi sandwish together firmly

The nori floded over a second time then cut on the diagonal

Sushi Sandwich by Rose

You typically don’t see the sushi sandwich in America.
But go into any sushi place in Israel and it’s really popular.
Have fun making sushi and sushi sandwiches at home!.

Ingredients For the Rice::

2 cups sushi rice (short grain rice)

Rice wine vinegar

salt

sugar

Instructions:

Rinse the rice in a colander until the water runs clear.

Put rice into a heavy pot with a tight fitting lid.

To your 2 cups of rice add 4 cups of water.

Bring the rice and water to a high boil uncovered then turn the heat to low and cover the pot.

Let rice simmer for 20 minutes.

Remove from the heat and take the cover off the pot.

Cover the pot with a tea towel and let cool.

While you are waiting for the rice to cool you will make your vinegar solution that flavors the rice.

In a small sauce pan put:

1/4 cup of rice wine vinegar

1 tablespoon of salt

1 tablespoon of sugar

Heat this mixture up until the sugar and salt dissolve.

Let this mixture cool.

When rice is cool transfer it into a large bowl and sprinkle the vinegar solution over it. Gently mix the solution into the rice being careful not to mash the rice.

Making Sushi!

You will need nori (seaweed sheets) and sesame seeds.

Choose and prepare your favorite sushi stuffers:(some common options are)

cucumber, seeded and cut into thin slices

avocado peeled and sliced

asparagas steamed

sweet potato baked,peeled and cut into thin slices

Mango, peeled,seeded and cut into thin slices

Salmon (make sure it is sushi grade)

tuna (again sushi grade)

How to roll sushi:

Take a sheet of nori and cut it in half.

Place it on a piece of plastic wrap in front of you.

Dip your hands in water and take a handful of the rice.

Spread it edge to edge on the nori.

Sprinkle the top with the sesame seeds.

Carefully flip the nori so that the rice is now on the bottom against the plastic wrap.

Place whichever fillings you choose along the edge of the nori.

Lift the plastic wrap at the edge where the filling is and begin to roll the sushi.

Sushi rolling takes some practice.

Too much filling won’t work.

You also have to squeeze the roll as you go so the roll sticks to itself.

Cutting the roll:

Wet a sharp knife.

Cut the sushi into inch long pieces wetting the knife between each cut.

Enjoy your homemade sushi,

even the mistakes are going to taste good!

Holocaust Survivor’s Pickled Danish Herring

Jerusalem Israel

This is what your unprepared brine soaked mackerel will look like.

Clean and discard guts of fish,remove fins and tail and head

With a sharp knife make a deep cut along the spine of your fish

This is how the deep cut along the spine should look

Starting at the head end,peel the skin back to remove it.

Peel off the skin

Pinch the meat away from the spine and ribs

Pick out any bones that remain behind and rinse the filets.

Slice herring filet into 1 inch pieces.

Long ago,
and far away,
when hubby and I were first married
we lived in Telzstone,
In an apt above a Danish couple.
The Shalimsicks.
Holocausts survivors both,
like my husband’s parents.
Nice people,
if somewhat reserved.
The wife never, ever
left her apt. without a hat and pumps on.

One evening hubby and I had our first argument,
overheard by the Shalimsicks,
next morning she coincidentally
bumps into me
on the steps and says,
“My husband and I say 2 Psalms together everyday.”

And besides that bit of life wisdom and generally being
a good neighbor,
she shared with me this recipe for,

Pickled Danish Herring
———————————-
Ingredients:

6 herring (Mackerel soaking in brine that you buy at a Jewish deli)

1 scant cup oil

1 scant cup white vinegar

1 cup sugar

1 cup tomato sauce

1 medium onion cut into rings

1 medium apple cut into small pieces

1 teaspoon pepper

1 teaspoon mustard powder

Cut up your herring as the photos describe.
First cleaning it then removing the skin.
Make a deep cut along the spine.
Pinch your fingers down to the bones and separate the flesh from the skeleton sliding the filet off the ribs as shown.

You will be left with 2 filets.
Pick out any stray bones that remain with your fingers or a tweezers.
Cut filets into 1 inch pieces.
Rinse in cold water.

Now these herring are already salted so at this point you may want to soak your fish for 6 hours in water to remove the saltiness.
However, if your palate is accustomed to herring you can skip this step.
The American palate generally finds herring to be an “acquired ” taste and very strong all around. But those used to it find the soaked version bland and uninteresting.

Put all ingredients into a clean container and place it into the fridge.

Leave it for at least 48 hours.

Enjoy it with buttered rye toast points.

A little goes a long way!

Take care,
gmom

The Chef Strikes Again (Salmon Recipe)

The Chef made an awesome salmon last nite.

The trick to fish is firstly don’t buy frozen,yuck.

Unless you are going to bread it heavily and fry it
to kingdom come and dip it in tartar sauce and eat it  when you are drunk.

Then go ahead and buy frozen.

If you are going to eat fish,
or with people who you
want to remain in your social circle
buy fresh.

For those scared of fish,
salmon already fileted is a good choice.

Ask the fish counter guy if you can smell it before he wraps it.
If it smells like the wharf,
or looks mushy,
say “never mind,do you have anything fresher?”
Say this sweetly,
with a tiny wink and head tilt,
fish guys (for obvious reasons, don’t get much action).
You will score a better fish,
and give a guy something to think about later.

Talapia is also a mild tasting easy fish.
Quite delicious actually.

If your budget allows,
Patagonian Toothfish is outstanding,
better known as Chilean Sea bass.

If you have a Han Ah Reun market in your area,
go to them for fish.
They are your local Asian market also called
H Mart.

Drop a dollar in the tip tray and the guys there
will remember for next time,
and fall all over themselves,
to help you,
ahead of the line.
I know not fair,
but so great when you’re in a rush.

The prices are also significantly lower
at Han Ah Reun
then anywhere else.
Unless you go down to the docks,
early in the morning,
and buy straight,
off the boats.

We do that too.

We’re in Baltimore remember?

Anyway, back to salmon.

Now you have your fresh salmon.

(Before work or several hours before your meal)
in a large ziploc bag put:

4 tablespoons teriyaki sauce
4 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons oil
1 tablespoon garlic powder
1 teaspoon black pepper

Mush it all together through the bag with your hands.
Drop in your fish.

This is enough marinade for 2-4 salmon steaks or 1 filet.
Double up the recipe for larger amounts.

Let the fish marinade in the ziploc for the day.

When you finally get home from work.

Remove the fish from the ziploc.
place it in a baking pan.

Bake it on 350 F for
(here is the rule of thumb)
10 minutes per inch of fish,
or until the fish flakes easily with a fork.

At our house,
we eat our fish nearly alive,
and our salmon,
that we buy at Han Ah Reun is sushi grade,
so I only show the fish the oven for a minute.
But if you don’t know what you are doing,
best to just cook it.

So you got your yummy salmon,
which by the way,
you can also broil,
under close watch.
Eaten with some asparagas
and a 1/4 head of iceberg lettuce with blue cheese dressing
and life does not get any better then this.

(Read more about the Chef in the post titled:
“Will The Ravens Beat The Colts And Do I Really Care?”
It will give you hope for your own…ummmm… challenging kids)