Sushi

in your hand and press the rice pad onto it. Roll the sushi along your

hand till the fish side is up. Press the top and sides to firm it. Place

on tray.

If using roe, toast a sheet of nori, cut into 1x6 inch strips. Wrap each

one around rice pad to form a little 'fence', seal the strip with some

mashed rice. Spoon in roe, garnish with some lemon juice or wasabi.

Seafood

tuna

halibut

albacore

sea bass

yellowtail

bonito

fresh water eel(grilled)

marine eel(grilled)

octopus(cooked, thinly sliced)

squid(fresh or raw)

abalone

Japanese shad

mackerel

salmon

red snapper

crab(cooked)

salmon roe

tamago(egg omelet)

smoked oyster, clams

geoduck

prawn(cooked, described below)

sea urchin roe

flounder

Prawn: Devein, but leave shell on. Skewer with toothpicks to keep

from curling. Drop in boiling salt water that has a dash of rice

vinegar. Boil 3 minutes till opaque and pink. Then plunge in

cold water. Remove toothpicks and shells. Split along underside

and butterfly.

mara

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

Seafood Recipes