Freshness matters at Sakae Sushi! A hit among Japanese food lovers for its delicious yet affordably-priced fare, this kaiten sushi-concept restaurant is also making waves for the sheer freshness of its sushi. Air-flown weekly, Sakae Sushi’s ingredients are selected from top suppliers around the world and stringently checked to ensure total freshness, quality and nutrition. One of Sakae Sushi’s must-try selections is its salmon sushi range. Prepared with the freshest and most premium salmon directly air-flown from Norway, diners can take their pick from a mouth-watering variety that includes the classic Salmon Sushi and Sashimi, Hana Maki, Lobster & Salmon Roll and more. Should you fancy something apart from salmon or sushi, over 250 delectable choices such as sashimi, yakimono, nabemono, tempura, Japanese noodles (ramen, soba and udon), donburi, and bento await. Either way, be assured of a satisfying and delightful Japanese dining experience! You are hereHomeMore about onigiri: keeping them fresh and more

More about onigiri: keeping them fresh and moreIt may not be the most exciting part of sushi, but the vinegared rice or sushimeshi (鮨飯) is what makes sushi sushi. By some accounts, the word sushi is a contraction of the words su which means "vinegar" and meshi which means "rice". Another creation legend is that the kanji character for sushi "鮨" resembles the Chinese character for salted fish "鮓" and so perhaps the origins of sushi lay somewhere in southern China. sushi maker tupperware rezepteIn any case, raw fish without the rice is just sashimi.sushi yoshi menu columbia scIn Japan, where hundreds of varieties of fresh sashimi-grade fish are flown in from around the world to local fish markets, the best sushi restaurants differentiate themselves based on their technique, not just the variety and freshness of their fish. mori sushi menu egypt pdf

The rice in particular is what separates the truly extraordinary sushi restaurants from the merely good, and how they make it is a closely guarded secret.Great sushi rice teeters the line between tender and hard. Each grain of rice retains its original shape, and yet they magically stick together, without being gluey or gummy. The seasoning is a balancing act between sweet, sour and salt, well seasoned, but not so much so that it detracts from the fish. Most importantly the grains sport a lustrous shine that would make a shampoo model jealous.While it may surprise some, not all rice is not created equally. Even amongst short-grain rices there are huge variations in texture, color and shine based on the species, where it was made, what the weather was like, how it was milled, and even how fresh it is. A pound of recently harvested premium rice can fetch upwards of $20 in Japan. Unfortunately we don't have quite the selection of rice here in the US, but lookng for rice labelled as "new crop" is a good start.

How the rice is washed, cooked, and seasoned are equally important, so here's my technique for getting the best sushi meshi out of the rice you have available to you.Lastly, if you're looking for great quality fish thats safe to eat raw, Luxe Gourmets has a good selection of salmon, hamachi and tuna that's the best I've seen in the US. Since the fish they carry is intended to be eaten raw, and handled by experts who know how the fish is going to be used, the fish is better quality and safer to eat than most stores outside Japan.Recommended products Previous Next4 servings Based on your location, units have been adjusted to Metric measuring system. StepsNOTE: A rice cooker cup does not equal 1 US cup. If you don't have a rice cooker, use the weight measure.If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.

Let the rice sit in the water for at least 30 minutes. This allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture.If you are using a rice cooker, turn it on and let it do it's thing. If you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.The rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny. It will still be a little warm, but it should not be hot. Spread the rice out over the surface of your bowl, and cover with a damp towel until you're ready to use it.Help me start making sushi with all this cool stuff my sweetie got me January 31, 2013   Subscribe As an anniversary gift, my girlfriend got me all this cool stuff to begin learning to make sushi with.

But where to begin? What is the purpose of some of these things on the left there? I get the bamboo mat but some of the other things are throwing me for a loop. Also, what would be the very best way for a beginner to jump into this world? Difficulty: I really dont want to sent anyone to the hospital from them eating some sushi I made.Recette sushi : les recettes maki par Grégoire Dettaï Grâce au Maki Party, à vous les recettes d'Asie fraîches et légères ! Une recette du chef Grégoire Dettaï pour Tupperware. Pour la garniture de ces délicieuses bouchées, laissez aller votre imagination : n'hésitez pas à associer l'avocat au saumon fumé, le jambon cru au fromage de chèvre... Découvrez les quantités des ingrédients pour réaliser la recette des makiThere are many varieties of brown rice, but they all have one thing in common; the grains are not hulled or polished so the nutritious outer bran layer remains intact, hence the tan color of this rice.

The higher fiber content of brown rice also gives it a distinct nutty flavor and chewy texture. Your Zojirushi rice cooker will cook brown rice so easily and perfectly that you'll want to serve it every day. Short grain brown rice 1 Measure rice accurately using the plastic measuring cup that came with your Zojirushi rice cooker and add to the inner cooking pan. 2 Fill the pan with cold water and quickly rinse the rice once to remove any debris, and drain. 3 Fill water to the marking that corresponds to the number of cups of brown rice used under “Brown Rice”, OR if your rice cooker does not have a “Brown Rice” setting, use the plastic measuring cup used to measure the rice and add 1-1/2 times the amount of water to rice. (If cooking in a rice cooker without a "Brown Rice" setting, please limit the amount of brown rice to 2/3 of the rice cooker's capacity to prevent it from overflowing. Gradually increase the amount of water if you prefer a softer texture.) The rice should be completely submerged and leveled to ensure even cooking.