New York Mutual Trading, Inc. has been a leading Japanese restaurant supplies and equipment wholesale distributor in the U.S. since 1926. We import 4,000 Japanese food and sake, Japanese Chef Knives, tableware and kitchenware. 6oz/3 1/8x3 1/8x2 1/8" 40oz/6 3/4x6 3/4x3 1/2" 5oz/3 1/8x3 1/8x2 3/4" 3oz/2 3/8x2 3/8x1 5/8" SHIRATAKE SAKE BOTTLE SM 10oz/275ml/2 3/8" dia. 8 1/4 hts 2oz/60ml/1 3/4" dia. 2 hts WINE COOLER MARUTAKE BAMBOO 7 1/8" dia. 4 7/8 hts AOTAKE SAKE BOTTLE LG 2 1/2" dia. 11 3/4 hts AOTAKE SAKE BOTTLE SM 2 3/4" dia. 9 hts 1 3/4" dia. 9 1/2 hts KURO NURI SAKE BOTTLE BAMBOO 15oz/450ml/2 3/4" dia. 9 1/2 hts KURO NURI SAKE CUP 1.7oz/50ml/1 3/4" dia. 2 htsSushi EzeeBuy SushiMake SushiSushi BarsMaking Someone'SMaking Sushi At HomeComplete SushiBeginners AlikeFinest SeafoodForwardSushi Making Kit comes with the tools you need to make your own sushi at home, just add your choice of seafood!Miku sushi: Red wave roll

Slice red tuna (approximately six pieces) Sliced avocado (four to five pieces) Sheet of nori (dried seaweed) Masatake sauce (minced ginger, diced onions, soy sauce, vinegar, and sesame oil) Handful of sushi rice Place your nori on a bamboo mat. Dip your hands in water. Make sure your fingers are wet so the rice doesn’t stick. Put the rice on top and start spreading it with your fingers. Flip it around so that the non-rice side faces up. Using a spoon or your hand put the Dungeness crab horizontally across the nori. Then, place the sliced avocado in strips next to the crab. Roll away from you. Using the bamboo mat, form the roll. Place the red tuna on top. Then, what may help is to put plastic wrap on the bamboo sheet. This helps you to keep the roll nicely compact before slicing. Start trying to form the roll again. Pull the plastic wrap away if necessary and start to slice. You should be able to have eight pieces. Using a spoon, put some of the masatake sauce on top of each piece.

Serve on a nice long plate. Top stories from VancouverAVAILABLE FOR PAY & PICK UP AVAILABLE FOR IN-STORE PURCHASE ONLY THIS PRODUCT IS DISCONTINUED 8 x 36" (20 x 91 cm) 10 x 36" (25 x 91 cm) 10 x 48" (25 x 122 cm) 24 x 36" (61 x 91 cm) 3 x 4' (0.9 x 1.2 m) 12 x 36" (30 x 91 cm) 12 x 48" (30 x 12 cm) *NO FEE NO INTEREST financing on purchases over $200. Monthly pricing based on 24 equal payments. Applicable taxes and fees not included. Long-lasting rubber mat100% recycled rubberAbrasive proofNon-adherent to icy surfacesAvailable in 8 x 36" (20 x 91 cm), 10 x 36" (25 x 91 cm), 10 x 48" (25 x 122 cm), 24 x 36" (61 x 91 cm), 12 x 36" (30 x 91 cm), 12 x 48" (30 x 12 cm) and 3 x 4' (0.9 x 1.2 m) Here's what others had to say... Date - Newest First Date - Oldest First Rating - High to Low Rating - Low to High Helpfulness - High to Low Helpfulness - Low to High 1 cup yellow cornmeal ⅛ tsp black pepper

4 tsp baking powder 2 cups sushi rice, rinsed and drained 3 cups cold water ½ cup rice vinegarjiro dreams of sushi 2011 subtitles 2 Tbsp caster sugarjuego youda sushi chef online ½ tsp wasabi pastesushi tei menu mississauga 6 slices smoked salmonsushi kan ottawa east ½ cucumber, thinly slicedsushi grade salmon london ontario ½ cup carrot, shreddedjiro dreams of sushi portuguese subtitles

4 cups oil, for frying ¼ cup black and white sesame seeds 1. In a medium bowl combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in egg and milk. Place in fridge 1-2 hours before using. 1. Place rice and water into a pot. Cover and bring to a boil on high heat. Reduce heat to low and cook for 12-15 minutes covered. Using a wooden spoon slowly pour in vinegar and mix with the rice, caster sugar, and salt. 2. Take sushi rolling on a clean work surface, slats running horizontally. Dip your hand into vinegar. This stops the rice from sticking to your hand. Place down a sheet of nori. Scoop rice onto nori and gently press rice approximately ¼-inch thick, stopping ¾ of the way up the nori. 3. Take the mayonnaise, wasabi paste, smoked salmon, avocado, cucumber, and carrot. Layer them at the front edge of the sushi. Carefully start rolling the sushi using the mat. Roll and pull back to make the sushi tight. Once you get to the bare nori, wet you hand into vinegar and make the bare nori damp.

This will connect the nori and stop it from unraveling. Repeat until all ingredients have been made into rolls. Cut each roll in half. 4. In a shallow pot warm up 4 cups of oil to 425 degrees F (218 degrees C). 5. Cook for approximately 5-8 minutes or until golden brown. Repeat for the rest of the sushi dogs. Sprinkle with black and white sesame seeds. Serve with wasabi, pickled ginger, and soy sauce. Comfort Food, Eggs/Dairy, Fish, Fry, Japanese, Rice/Grain, Seafood, Vegetables“it's in a convenience store that doubles as a cleaners, but don't be fooled - their rolls are legit and very decent price.” “I had green dragon, red dragon (my favorites) and then the dynamite and spicy salmon.” “I've been to a lot of sushi places and I have to say that for takeout sushi, Roll & Roll is amazing!” Other Sushi Bars NearbySpurred by the great reviews, I ordered a tempura rice bowl and a crispy calamari and brought everything back to my nearby hotel room.