I had to learn to make sushi! And on the contrary to what you think, it’s easy to do it and so much fun to break the mystery! I was talking to my cousin also named Samia in honor to our Grandmother’s name, and she is a Japanese teacher and lover of Japanese culture and food so she gave me the list of things to buy to make sushi, one of them being the wood we need to roll the nori leaves around the rice and other ingredients we put in side. Don’t worry I’ll explain it all! I am sure many of you will be interested to learn it! An idea is to make it for your husband on Valentine’s Day which is soon or on his birthday! So yalla here go the ingredients and how to do it! You will need to buy: Nori leaves, the wood to roll ( you find it in the shelf for sushi stuff), rice vinegar, rice, wasabi, soy sauce low sodium version, sesame seeds, tuna, salmon, shrimp, crab, cucumber, avocado, carrot, ginger for sushi to eat with moderation 1) For 3 cups of rice you will need 6 cups of water.

Choose rice that doesn’t stick. Boil, and then when it’s done, put in a big plate where you can spread them. Then, take a fork and move the grains so they don’t stick together. Do this every 5 minutes until you are ready to use them. You will use them when the rice is cool, and not sticky. how much sushi does a pound of fish makeIn the meantime you can start washing and cutting the other ingredients.where to buy sushi supplies montreal 2) Clean 4 cucumbers and cut them long and thin, same for carrots. jiro dreams of sushi infoCut the avocados long and thin too.brown sushi rice nutrition facts

3) In a bowl: pour 2 small coffee cups of rice vinegar with 6 teaspoons of sugar and mix. 4) When the rice is cooled, mix it with the mix of rice vinegar with sugar and keep on moving the grains with the fork until you start rolling so that they don’t stick.flash games sushi cat 2 Now: take your wood. how to keep sushi rice warmPut the nori paper on it and spread the rice on the nori paper. sushi takeaway dublin(Put the rice on the non-shining side of the nori). At one side of the rice, add whatever you like: a thin layer of crab sticks, next to a think layer of avocado for a example). Then turn the nori with everything on it with the wood like you see me doing in the picture. You will get big columns of sushi but you have to wait a little while before cutting them in small pieces like at the restaurant because they need to stick well together.

The secret of a pretty presentable sushi is how you roll it! Need a little practicing and it will be great! We can do the same with just rice without the nori paper. Place the rice directly on the wood. Then add what you want inside like shrimp let’s say with cucumber on the very end side of the rice and roll. Then you can pour sesame seeds all over it, wait a little to stick well, and cut in small pieces of sushi, and then add shredded crab on top too if you want to make it crazy! You make up your own sushi just be creative!!!! Hope you will do it! And if you need more instructions just contact me! I am waiting for you to help you lose weight or consult you on health issues at my clinic in Lebanon or over the web wherever you live! Just contact me at 00 961 3 48 31 86 or via email to take an appointment live or online. Please LIKE my Facebook Page: Samia Khoury Diet ClinicIt doesn't get any fresher We offer a feast of flavours The Cape Town Fish Market is a vibrant restaurant concept comprising a unique recipe of mixed elements, with chic yet informal surroundings, offering a feast of delicious flavours to our customers.

The menu offers a famously fresh range of seafood dishes, a sensational sushi selection and a delicious choice of meat, poultry and vegetarian dishes. Try the old favourite fish and chips, fresh oysters, a prawn and avocado salad or the delectable salmon teriyaki. The seafood platters include various options like fresh crayfish, prawns, mussels, hake, fish cakes or calamari, for you to choose from. The Cape Town Fish Market is fully licensed, offering a carefully selected range of the finest South African wines. A firm favourite amongst sushi lovers. The conveyor belt of tasty treats will leave you hooked. Catering for an event? The sushi take away platters come highly recommended. It's perfect for any occasion. The restaurant is a perfect setting for corporate and private functions and can cater for all occasions from a sit-down business lunch to group dinners. Set menu options are also available.South African Sausage (Boerewors) This is the best sausage I have ever had.

It will make any South African Homesick instantly. It is very filling. I got it when I lived in South Africa for a couple of years. kg well matured beef kg fatty pork (neck, shoulder, belly) ml whole coriander seeds ml fresh ground black pepper ml dry red wine or 125 ml dark vinegar g thick sausage casings, soaked in water Skip the first few steps if you are using ground beef and pork. Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture. To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes. Mince meat through a course mincer for a rough texture, or finely if you prefer. Allow the meat to be fed through with very little assistance from the tamper. Finish off by mincing a piece of bread to remove every vestige of meat from the mincer. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.

Don’t allow to burn. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince. Lightly mix in wine or vinegar. Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down). Tie a knot in this. Grabbing hold of a second pair of hands at this point makes wors-making less traumatic. You can then feed the mixture in while your assistant hold the casings, guiding the filling inches. Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled. Mould the sausage with your hand to make it uniformly thick. Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles. After the casing has been filled, remove it – still attached to the horn – from the machine.