Sushi’s meteoric rise into the mainstream over the past several years hasn’t occurred without some environmental risks, as some of the most desirable species for sushi are overfished or caught using methods that threaten other sea life. The recipe below uses Hy-Vee Responsible Choice ahi tuna, offered to customers as part of our commitment to source 100 percent of our fresh and Hy-Vee brand frozen seafood and fish from responsible fisheries and farms. If you’re new to making sushi in your own kitchen, here are a few tips to keep in mind: The No. 1 thing to do to make restaurant-style sushi at home is to choose the freshest fish possible. Keep the area clean while working to avoid cross contamination. Use a sharp knife to cut the fish, then wipe the blade with a damp cloth between cuts. This keeps the fish from sticking to the knife. Dip your fingers in water as you roll the sushi to keep the rice from sticking to your hands. One common misconception about sushi is that the word refers to raw fish.

It’s true that many, but certainly not all, sushi recipes call for raw fish, but the word “sushi” itself refers to the vinegared rice. If you’re shy about raw fish, try tempura sushi, made by dipping the entire roll in a light batter and briefly frying it. But one way to take the fear out of eating raw fish is choose sushi-grade fish that is FDA-certified as being frozen at 4 degrees below zero, such as Responsible Choice ahi or yellowfin tuna. Keep it as cold as possible. Sushi offers a great opportunity to be adventuresome and blend different tastes to create an entirely new taste. I call it fusion sushi. Responsible Choice Copper River wild Alaskan salmon available in select Hy-Vee stores now is a great choice for fusion sushi. You can top the sushi with anything you want – for example, add the sweetness of mango salsa to the spicy tuna – and put your own spin on a classic. It’s fun to adapt recipes to regional locales and give it a name that reflects that area’s traditions.

6 cups prepared sushi rice, cooled 1/2 pound Responsible Choice ahi tuna Sriracha hot sauce, as needed 1/2 bunch scallions, sliced thinly 4 sheets nori, seaweed sheets available in the Hy-Vee HealthMarket 1 tbsp white sesame seeds, divided, optional Prepare rice ahead of time. Chop tuna and mix with hot sauce and green onions. Lay a nori sheet down on a bamboo mat and spread one-fourth of the sushi rice on top of the nori sheet. Sprinkle one-fourth of sesame seeds on top of the rice. Place one-fourth of the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Repeat the process to make 3 more rolls. Tips: When rolling the sushi, dip your fingertips in a bowl of water, to help the rice from sticking to your hand. Before slicing, carefully wipe knife with a wet towel. Cut roll in half, then each half into 2 to 3 pieces.

3 cups short-grain Japanese rice, rinsed 1/3 cup rice vinegar 10 nori sheets (dried seaweed), halved Sesame seeds, for sprinkling 1 plum tomato, seeded 1 small red onion 20 asparagus spears, trimmed and blanched Wasabi paste, for spreading and serving 1 romaine lettuce heart Pickled ginger, for servingCombine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.sushi online sgFold in the vinegar. japanese takeout manchester nhCombine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. buy sushi halloween costume

Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. sushi online bucurestiPress the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. where to buy crab meat for sushiSprinkle with sesame seeds.sushi in barcelona spain

Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus.Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. order sushi like ceoIt's OK if the vegetables hang over the edges of the nori.Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables.