sorry for the inconvenience we will come with a new experience. 8 ounces sushi rice Sushi Su seasoning, recipe follows 1 full sheet nori (roasted seaweed) 1 -ounce cucumber, julienned 1/2 -ounce Kaiware (daikon sprouts), juilienne 4 ounces Unagi (broiled fresh water eel) 1 pinch sesame seeds 1 ounce Unagi Glaze, recipe follows Gari (pickled ginger), to taste Wasabi (Japanese horseradish), to taste Soy Sauce, to taste Special Equipment: Makisu (bamboo rolling mat) To cook the sushi rice – wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.

Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside.

Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.sushi soy paper gluten free 3 tablespoons sugar1 tablespoon salt1 cup rice vinegar1- ounce sea kelpjiro dreams of sushi restaurant Combine all ingredients in a saucepan. how to make sushi rice on youtubeCook just until sugar completely dissolves. jogos sushi cat 2Remove from the heat and cool completely.order sushi online jakarta

4 ounces sake4 ounces mirin1-ounce sugar1-ounce water1/2-ounce soy sauce Combine all ingredients and set aside. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. sushi cat 2 download freeThe Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.where to buy sushi in manila Recipe courtesy of Sansei Seafood Restaurant & Sushi BarIf you’re reading this, I’m guessing you fall into one of two camps: 1) Totally excited for a vegan alternative to this unsustainable eco-trainwreck 2) Totally horrified and asking “why…?”. To be honest, I had some mixed feelings when a client asked me to come up with a vegan alternative for unagi.

As far as fish goes, this is kind of like asking for a vegan roast chicken or porterhouse steak. A quick search confirmed my fears with uninspiring alternatives running the gamut from mashed potatoes to seitan. Most bear little resemblance to freshwater eel, and I can only imagine how far off the taste and texture is. In Japan we often char-grill eggplant, which when peeled and split looks a bit like a fish fillet, a similarity I’ve noticed on more than one occasion. The thing is, eggplant roasted in this way is creamier than anything else, which is not even close to the flaky texture of cooked fish. This does, however, work pretty well when you’re trying to imitate the texture of freshwater eel. There are the edible pin bones in unagi of course, but let’s be honest, those are more of an unavoidable nuisance than a desirable texture. Curiosity piqued, I tried grilling some Japanese eggplant until the skin was thoroughly charred. After peeling and splitting it, each eggplant formed two plump fillets with a creamy texture and smoky flavor: the perfect foil for brushing a thick coat of kabayaki sauce on.

By sticking nori on one side of the eggplant, it not only adds an aquatic flavor to the vegetable, but also doubles as the black skin for our unagi. While I’m not going to lie to you and say it tastes exactly like unagi, it’s probably about as close as you’re going to get, short of some factory engineered frankenprotein. The most important thing is that whether you’re vegan or not, this eggplant donburi is pretty darn tasty. So whether you want to call it vegan “unagi” or a roasted eggplant donburi, this is a delicious simple meal that comes together in less time than it takes to cook a bowl of rice. Mimic the textures and flavors of unagi using eggplant, seaweed and kabayaki sauce for a vegan alternative to eel.(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)Ingredients14 ounces (400 grams) Japanese eggplant2 tablespoons evaporated cane juice2 tablespoons soy sauce2 tablespoons mirin2 tablespoons sake1 full sheet noricooked brown riceDirectionsYield: 4 bowls