Sushi

1/2 tsp. salt

eggs, well beaten

Mix water with cornstarch, then add remaining ingredients. Heat large,

non-stick skillet, add 1/2 of the egg mixture and cook over medium heat

until the egg just sets and begins to dry. Remove and cut into long

strips about 1/2 inch thick. Repeat with the rest of the egg mixture.

Fishcake(kamaboko)

purchase colored steamed fishcake, cut into pieces 1/2 inch thick

Vegetables

carrots, steamed, cut in 1/4 inch thick sticks

avacado, in 1/4 inch sticks

pickled daikon, 1/4 inch sticks

other pickled vegetables

Fried tofu(tofu cutlet)

purchased and cut into strips 1/2 inch thick

Makizushi(rolled sushi)

All of these are wrapped in nori(sheets seaweed) which you toast by

passing the shiny side over flame or heat until crisp. You need a bamboo

mat for rolling the makizushi.

Put smooth, shiny side of toasted nori down on mat. Spread about 3/4 cups

of Shari Rice on the nori to the ends A, B, C, but leave the top part of

the nori free of rice so you can seal the roll. Place chosen filling in a

line between A and C, then roll tightly. Moisten margin with water and

roll the rest of the way to seal. It takes some practice, but you'll get

the hang of it.

_______

_________

|_________|

|---------|

________| nori--| |

________|

mat--|________|

________|

A--|

|--C

|_________|

Cut into pieces about 1 - 1 1/2 inch thick. You can cut two ways.

_____________

______________

| OR |

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sushi.html (3 of 5) [12/17/1999 11:54:45 AM]

Seafood Recipes