Sushi plate (盛り合わせ) with sashimi to the left There are many sushi and sashimi ingredients, some traditional and some contemporary. Packaged nigirizushi for sale at a Tokyo supermarket California Roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker Tamagoyaki, also referred to as tamago All seafoods in this list are served raw unless otherwise specified. The list below does not follow biological classification. Engawa (meat close to the fin of a flounder) nigirizushi Various cuts of tuna including akami, otoro and chutoro prepared as sashimi Roe is a mass of fish eggs: ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj

^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx by bz ca cb cc cd ce cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av ^ a b c d e ^ a b c d e f g h i j k l m n o p q r s t u v w xMaking sushi rolls involves a little creativity and a lot of patience. Depending on how many you are making, the act of tamping down the rice, inserting filling, rolling and finally slicing can take a fair amount of time. My sister calls it her “Zen” time. No one helps, and it does take her a fair amount of time, but in the end, her efforts and our patience pays off. A sea of colourful jewels lays before us and a smorgasbord of flavour.

Every bite is a new experience, and depending on your tastes, can be quite different even in the same roll. Maybe you like to dip in soya sauce, or a mixture of soya sauce and wasabi paste. Maybe you have a soya dressing you prefer. Whatever it is you like, anyone can dig into sushi. Not just for the raw fish eater, sushi can cover many bases. Cooked fish and eels, vegetarian, raw scallops, crab, plum, spicy, mild, crunchy, soft, large and small, it’s all there. The following will give you a recipe for sushi rice, and prepare you for some of the things you may need to buy. The rolls themselves are less a recipe, and more of a list of possible ingredients. I hope you’ve liked my three part series on my family’s favourite Japanese food. Tune in soon for ideas for your next holiday feast! Japanese Mayo plays a starring roll in this meal For rice, cook sushi rice as directed on package. When rice is ready, immeidiately add anough “Nakano” seasoned rice vinegar to taste (should be able to taste it but not be overpowering).

Remove rice to bowl, cover in damp towel and allow to cool completely before beginning rolls. Barbequed Eel Roll (Unagi) Makes enough sauce for a few rolls One small piece of barbequed eel (available at Japanese seafood stores) 6 Tbsp soy sauce 2 Tbsp brown sugar Dash of rice vinegar 1. Boil everything (except eel) for 1 minute, turn temperature down and simmer until thickened.online spiel sushi restaurant 2. Allow to cool before adding to roll.sushi luna online 3. Slice eel into thin strips, apply coating of sauce, roll as desired.sushi roller machine amazon Oshinko & Japanese Mayo (Pickled Daikon)order sushi online saskatoon

Long, thickly cut slices of oshinko Japanese Mayo to taste 1. Sauté roughly chopped scallops with minced garlic and butter until fully cooked. 2. Apply to rice and add thin lines of Japanese Mayo, roll as desired. 1. Mix fresh or canned crab flesh with Shiracha Chili sauce to taste and Japanese Mayo. 2. Add thin slices of avocado to roll and roll as desired.sushi hong kong plaza 1. Apply thin strip of Japanese Plum sauce (not the same as American) to rice, add thinly julienned (deseeded) strips of cucumber and roll as desired.sushi in oxford street 1. Mix shrimp, wasabi paste and Japanese Mayo to taste, apply to rice and roll as desired.yo sushi menu dc 1. Thin strips of lox are accompanied by thin slices of avocado and Japanese Mayo.

1. Mix raw scallops with with tobiko (flying fish roe) and Japanese Mayo. 2. Apply to rice and roll as desired. To roll sushi, the use of a Makisudare or Makisu(or sushi mat) is essential. To begin, place a sheet of Nori (dried seaweed) on the mat, apply a thin layer of seasoned, cooled rice (leaving a one inch bare space on the side furthest from yourself) and then add your desired fillings. To make a traditional roll, simply roll tightly away from you and when you reach the bare patch, apply a small amount of water and finish rolling to seal. Serve sushi by itself or along other sides, such as the Spicy Grilled Tuna or Sunomono Salad from the rest of this series. Just remember, what might have taken you all day or at least most of the afternoon, will most likely, disappear within 10 minutes.It's that time of year when we count down to New Times' Best of Miami 2012 issue in June. Until then, Short Order will serve up 100 of ourfavorite dishes in the 305. Spicy Scallop Roll at Toni's Sushi BarIt's not on the menu, so you'll have to ask for the "spicy scallop roll" ($9) at Toni's Sushi Bar, which they will happily make in either 8-piece or hand roll format.

Small chunks of raw scallop get mixed with masago and just a touch of mayo, enough to add moisture but not leave behind a creamy aftertaste. The spicy sauce is old school spicy, it's not reinterpreted as a fancy fusion maki with a sriracha sauce or glazed with sweet chili something...it's simple sushi; there are no micro-greens on top, no dehydrated flakes of anything. It is what it advertises -- a spicy scallop roll. Toni's been open since 1987, and they claim to be the first Japanese restaurant on South Beach (that's twenty-five years in Miami time, quite the accomplishment). It's not the kind of destination that thrill seekers and seasonal tourists patronize, this is that nondescript place you always stroll by, but they've been making great sushi for years. It's time to stop in and grab a seat at the bar.62. Chicken Tikka Masala at Bombay Darbar63. Empanadas at Go-Go Fresh Food Cafe64. Gabby's D'Lorean Burger and Tots at the Filling Station and Garage Bar65. Pear Apple at The Federal66.

Carne Asada Fajitas at Cinco Cantina & Tequila Bar67. Tres Leches at Havana 195768. Corn Bread at Peoples Barbecue69. Truffle Artichoke Soup at Villa Mayfair70. Portobello Mushroom Sandwich at the Café at Books & Books71. Grilled Wings at Shuckers Bar & Grill72. Turkey and Prosciutto With Fresh Mozzarella at La Sandwicherie73. Creamy Tahini With Hummus at Broken Shaker74. Kobe Burger at CG Burgers75. Brie Mozzarella Sticks at the Local76. Paleta de Elote at La Michoacana Paleteria77. Strawberry Fields Roll at I Love Sushi79. Pork Rillettes at Buena Vista Deli80. Chicken Fricassee at Le Bouchon Du Grove81. Bacon & Egg Udon at Gigi82. Wagyu Gunkan at SushiSamba Dromo83. Grilled Tiger Prawns at Mare Nostrum84. The Lokal Burger at Lokal85. Porchetta Sandwich at Salumeria 10486. Nitro Ice Cream at Haven Gastro-Lounge87. Red Burger at Red Restaurant88. Carnitas Torta at Mercadito's Taqueria89. Bone Marrow Ropa Vieja at Eating House90. Mushroom-Crusted Grouper at the River Seafood & Oyster Bar91.