April 15th, 2009    •  by Bethia    •   5 Comments » I love sushi, but eating good sushi out can be expensive and supermarket sushi is usually disappointing. My friends Margaux and Tim got me started on making sushi at home and I was surprised by how good it was. While I am certainly no expert, it isn’t as daunting as I thought and we have had fun experimenting. Luckily there is a great Japanese supermarket in Columbus Tensuke Market, so procuring the necessary ingredients can be done in one stop. Tensuke Market is an inexhaustible source of wacky and wonderful Japanese ingredients. I find it impossible to spend less than half an hour reading the english translations and wondering what on earth things are and how to use them. Our current addiction is furikake, a mix of seaweed, sesame seeds and bonito flakes, that you can eat on fish, eggs, rice or just off the palm of your hand. Start with some sushi grade fish (unless you just want to make vegetarian sushi).

Pictured above are tuna, salmon and tilapia. Make your sushi rice, making sure that you have time to cool it before you need it. Alton Brown’s method has proved to be a winner. Assemble your ingredients (nori sheets, vegetables, wasabi) and equipment (sushi rolling mat, very sharp knife, cutting board, water). sushi grade salmon caloriesWe pretty much improvised, but there are plenty of resources online if you want more advice on how to make sushi rolls. jiro dreams of sushi canadaAdmittedly there is quite an investment in ingredients the first time but the nori, rice, soy sauce etc will last you for several sushi making attempts.sushi magico jogo download

Add accompaniments such as soy sauce, wasabi, seaweed salad, miso soup and pickled ginger. The hardcore can even experiment with homemade pickled ginger.This post is about impatience. I think if you asked anyone who knows me well what one of things I am not good at, I am pretty sure everyone would answer the same: patience.  togo sushi coquitlamI am guilty of running to cut of slow walkers trying to get into a store just because I don’t want to follow behind, I am an obsessive tracker of packages, and I forget ingredients because I was too excited for the final product.jugar sushi magico online Mike calls me Veruca whenever I do anything of this nature.  sushi takeout langford(I am pretty sure I drove him nuts before the dog came.  jiro dreams of sushi restaurant in tokyo

Every other sentence out of my mouth was, “but I want him now!!” This is a dish that is inspired by my lack of patience.  I love veggie sushi.  During college I became addicted (we had a person preparing fresh sushi everyday) and since then, I’ve moved to a small town where sushi is essentially non-existent.  If I want sushi, I have to make it.  Don’t get me wrong, I can make sushi.  I just choose not to- not when I can get the same flavors in a bowl done in fifteen minutes. So, in the manner of Veruca Salt, “I want my sushi and I want it now….” Print 5 mins 10 mins 15 mins 2 1 cup Sushi Rice (or other short-grain rice) 1 cup water 2 tablespoon Rice Wine Vinegar 2 teaspoon natural cane sugar pinch salt 1/2 cup each: Carrots, cucumber, avocado, and pepper I bought a rice steamer for the purpose of making sushi. If you do not have a steamer, I would use Alton Brown's instructions for making the rice. Place rice and water in steamer and set to cook. While rice is cooking, whisk together vinegar, sugar and salt.

Once rice is done, stir in vinegar mixture. You may serve this rice warm or cold- top with veggies, I usually sprinkle soy salt and toasted sesame seeds on top!Recipe courtesy of Alton Brown, 2005 Wake Up Little Sushi 2 cups sushi or short grain rice2 cups water, plus extra for rinsing rice2 tablespoons rice vinegar2 tablespoons sugar1 tablespoon kosher salt E-mail This Page to Your Friends x All fields are required. Separate multiple e-mail addresses with a comma I think this is just what you've been looking for. Retype the characters below. A link to %this page% was e-mailed Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. more from this episodeAfter 249 episodes, "Good Eats" is no more.Alton Brown called an end to his instructional half-hour show yesterday, announcing it to fans as his first post on Twitter:"G.E. fans,  I've decided to cut the half hour series at 249 eps.  There will be 3 new 1 hour eps this year and that's it.  New things brew on the horizon..."good" things."The final new, half-hour episode aired last week.The pilot for "Good Eats" aired originally on Chicago's WTTW in 1998 before it was picked up by the Food Network. It became such a staple of the network that reruns aired twice daily for years. It also became one of the Food Network's most respected shows, picking up Peabody and Beard awards along the way (including a Beard on Friday for "TV food personality/host"), largely because of Brown's genial Mr. Science-meets-Chef approach.

Along the way "Good Eats" covered topics from steak (Episode 1: "Steak Your Claim") to Asian noodles (Episode 249: "Use Your Noodle 5") and everything in between.Everything.Here's the entire list of topics:Steak, potatoes, eggs, salad, roasted chicken, ice cream, biscuits, gravy/roux, onion soup, fish, pasta, pilaf, chocolate, roasted turkey, fruitcake, fondue, grilled cheese, apples, pie crust, sugar/caramel, canning, shrimp, coffee, corn, fish and chips, ground beef, tomato sauce, mushrooms, clarified butter, pork ribs, tofu, mussels, quiche/custard/flan, duck, chocolate chip cookies, grilling, pickling, butter, pancakes/maple syrup, cabbage, pizza, beans, poaching, turkey leftovers, smoking/smoked salmon, pressure cooking, fried chicken, lobster, ham, angel food cake, pot roast, honey, garlic, mayonnaise, puff pastry, tea, chili peppers, gelatin, oats/haggis, crepes, roast beef, bacon, eggplant, cheesecake, squid/wok cooking, cocoa powder/brownies, squash, macaroni and cheese, clams, potatoes, tuna, strawberries, artichokes, yogurt, souffle, tomato, home brewing

, dip, pork chops, choux pastry, casseroles, ravioli/tortellini, slaw, yellow cake, buttercream frosting, beets, roulade, crab, pulled pork, french omelet, muffins, chicken stock, sausage, steak/fajita/sirloin, steaming, grains, candy, sweet potato, sugar cookie, herbs, spices, corn dogs/sliders, fudge, nuts/pesto, lemon meringue pie, bread toast, banana, hollandaise sauce, oysters, flattened meat, doughnuts, wonton, chili con carne, sandwiches, soup, cheese, chocolate, grits/polenta, stuffing, pudding, melon, myths, coq au vin, carrots, leeks, baking, gyros, greens, rice, peas, shish kebab, beef jerky, ice cream, energy bar, sushi, cobbler, vinegar, waffle, meatball, avocado, pocket pie, eggnog, vanilla, beef tenderloin, cocktails, flounder, pad thai, scallop, olives, tortillas, barley, sweet yeast breads, cube steak, water, peaches, okra, squid, calamari, popcorn, peppercorns, deep fried turkey, lentils, tortillas, gumbo, cornish game hen, pomegranate, corned beef, espresso, spinach salad, milk, pretzels, coconut cake, substitutions, whole fish, dried fruit, beef stew, dill pickles, peanuts, green bean casserole, blueberries, marshmallow, knives, buffalo wings, apple pie, broccoli, crown of lamb, cranberry, cupcakes, dutch ovens, popovers, celery, tuna, oils, preservations, mincemeat, edamame, graham crackers, creole-style beans and rice, baklava, ginger, brussels sprouts, oranges

, molasses, salmon, crawfish, tamales, spaghetti, pork tenderloin, parsnip, punch, breakfast, cooking with beer and wine, pound cake, trout, Japanese ingredients, spirits,diets, cocktails, salt, chicken and dumplings, curry, catfish, paella, porterhouse steak, grilled chicken, asparagus, eggs benedict, wood-fired pizzas, banana pudding, tacos, tempura, oats, homemade candy, summer squash, pumpkin pie, meringue, hummus, devil's food cake, chicken pot pie, lasagna, bouillabaisse, bread pudding, yeast rolls, cauliflower, Asian noodles.That's a lot of eats. Considering that Brown has written and produced all of the episodes, he's earned a respite.The show will continue in reruns, likely for years. There's an element of timelessness to the episodes and his early appearances, even ones from the '90s, still hold up because of their focus on basics, technique and the "why" of cooking.As for Brown, he's the face of the "Iron Chef America" franchise as well as its "Next Iron Chef" spinoff. He's also done three different "Feasting On" road anthologies and appeared on numerous other shows, so he's not hurting for work.