Sushi

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These are standard varieties as described in _Sushi_, by Mia Detrick.

Futomaki

sweet bright pink fish powder

egg filling(recipe will be posted)

strips of gourd

steamed vegetables

Tekkamaki

fresh raw tuna

Kappamaki

julienned cucumber

Oshinkomaki

yellow pickled daikon

Unakyu

grilled fresh water eel

cucumber

Anakyu

grilled marine eel

cucumber

Umekyu(described as a good way to end sushi dinner)

cucumber

neri ume(tart plum paste)

We make rolls with combinations of fried tofu, egg, cucumber, avacado,

daikon, steamed carrot.

Nigirizushi(hand pressed mounds of rice with fish)

Have bowl of 2/3 water and 1/3 vinegar ready. Dip fingers to prevent

sticking. Put about 2 Tbsp. rice in one hand, press firmly into oval

shape with the first two fingers of your other hand.

Be sure to buy good, fresh fish. Use pieces cut into 1x2x1/4 inch pieces.

If you're concerned about parasites, freeze slices for 24 hrs., defrost and

use.

Hold rice pad in one hand and the fish piece in the other. Brush a streak

of wasabi down the center of the fish with your finger. Cradle the fish

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/sushi.html (4 of 5) [12/17/1999 11:54:45 AM]

Seafood Recipes