Fresh from the Sea was established in 1969, at 255 Woodcleft Ave. on Freeports' famous "NAUTICAL MILE". In 1998 we moved the Wholesale operation into a larger processing facility in Freeport at 75 Bennington Ave. We still maintain the retail store in the original location at 255 Woodcleft Ave that is open to the public 7 days a week. Two Cousins Wholesale & Retail is proud to offer you a wide selection of the best Domestic and Imported Seafood available today at competitive prices. So wether it's for your home or your business you can depend on Two Cousins to give you the quality, service and price that will keep you coming back for all you Seafood needs.One of the foods I overdose on when I go to the USA is sushi.  I always think I will never be able to get enough.  Inevitably, I have too much, I swear I never want to see another sushi bar again…until the next time.  Imagine how happy I was to see Jill Bliss’s recipe for vegetarian sushi.  Now I can even out my consumption throughout the year without fear of overload! 

It was so easy to make, I’m hooked.  Do you have any special ingredient combinations you put into your rolls?  About Jill: Jill Bliss runs her  and teaches in the  in Portland, Oregon. For the past decade, Jill has been making art, stationery goods, fabric accessories, and many other items utilizing sustainable ideas and materials inspired by her childhood farm life and an adulthood spent in art schools in New York City and San Francisco. All of her creative output finds its inspiration in the intricate details of the natural world; plants, trees, animals, tide pools and forests, as well as in urban architectural forms. [Click Here for a sneak peek of Jill’s Portland home!] CLICK HERE for the full recipe after the jump! Why I chose this recipe: This is a relatively fast and impressive dish to make the next time you have an impromptu get-together. you can even make the rolls a day in advance, storing them in the fridge in aluminum foil and cutting them into discs as your guests arrive. 

The recipe below makes about 4 rolls, but you can easily double, triple or quadruple the amount of rice and rolls to suit the occasion! assortment of thinly sliced or grated veggies You will also need: a rice paddle and a bamboo mat. To make the rice: In an uncovered saucepan, combine 1 cup sushi rice with 2 cups water. Once it comes to a boil, lower the heat to simmering and cover with the lid slightly askew to allow steam to escape, cook for approximately 20 minutes.  Turn off the heat and close the lid and allow the rice to sit for 5 minutes.  Transfer the rice to a tray or shallow dish, and pour the rice vinegar over it, mixing it in with the rice paddle. The rice will be very mushy and sticky.  Fan the rice to cool it.  {Some people add a tiny bit of sugar and salt to the rice vinegar before mixing with the sushi.  This is a matter of personal taste.} Meanwhile, scope out your fridge and thinly chop any veggies or other small items that look appealing. sushi uses very small amounts of ingredients so even half a carrot or cucumber will be enough! 

For the column, we used avocado, carrot, and cucumber.  But I have used many things, from azuki beans, cilantro, sweet potatoes, greens, sprouts, cooked beans, tofu, seitan, tempeh, you name it!  Later in the summer, I look forward to making sushi using fresh picked veggies from my garden and fruit sushi with fresh berries and melons, yum! A special note when you use cucumber: cut it in half, peel it, then cut it into thin long wedges, cutting off and discarding the seed parts.youda sushi chef game free download To make the roll: Place one sheet of nori on your work surface. where to buy sushi grade salmon vancouverYou can toast it for a second over and open flame to enhance the flavor, if you like.  sushi delivery london nw1

Spread a thin layer of rice with your paddle, leaving about 3/4″ along the top and about 1″ along the bottom while getting it as close to the sides as possible. This is the messy part, and may take you a few times to get the hang of it, and mid way you may even decide you’d prefer to use your hands! Put your veggies in a long strip down the center of the rice as shown. dip your finger tips in the bowl of water and moisten the top edge of the nori.jiro dreams of sushi reaction paper From the bottom edge, roll your nori over the veggies and rice, sealing it along the top with the watered edge.where to buy sushi grade fish in tampa Put your roll in the middle of the bamboo mat, roll it up and roll it along your work surface several times to seal the edges and even out the veggies and rice inside.sushi garden menu pueblo co

Set aside your finished roll and make another one! To slice the roll: I’ve found that a small serrated knife works best for cutting rolls into discs.  Start by cutting the roll in half, then align the two parts one above (or next to) the other.  This will help you make pieces which are more similar in size. Serve with ginger or other pickled vegetables, wasabi, soy sauce, or any condiments you fancy. {Note from Kristina:  I made a stylistic decision to use a plastic tray to style these shots, although I did indeed make the sushi myself (and it sure was good!!).  haru sushi menu bostonJill gave me a soft rap on the knuckles for it.  I ask her and your forgiveness in advance!!!  I should have used a different tray, I know.  Props:  orange soy sauce dish:  ; tray under soy sauce:  ; Certificates are available for purchase online or at any of our locations Our latest dining experience offering in Beverly Hills.