Fast, FREE Shipping with Amazon Prime Sold by Sky Outlet Mall and Fulfilled by Amazon. & FREE Shipping on eligible orders. The excellent and extremely logical nori wrappers. These wrappers are coated with plastic with a special rip-off piece. You wrap the rice with it but the rice and nori don’t touch until you eat it so it will stay crispy. 11 x 7 x 1 inches Shipping Weight: 4 ounces (View shipping rates and policies) #40,036 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) in Grocery & Gourmet Food > Cooking & Baking > Dried Seaweed & Nori Super easy and simple. The only down side to this is that it's a bit on the pricier side. I need to make at least 4-5 for me to be full! Received two plastic onigiri "lunch boxes"Too late to return/re-order for Christmas the flavor isn't the best on the seaweed but the overall functionality of the press is great. Easy to use, just wish there was better flavorThe instructions are very clear.

I've never made these before and they turned out great and tasted just as good. I can't really fault the mold. It does what it says, but it wasn't at all what I expected. This isn't like other Onigiri molds, on Amazon. Really worked family joined in the fun of making these we will be having these often! Used peppers and salmon salad and feta cheese. Was as expected the onigri mold is really easy to use! They are great products. I really enjoyed the meal I made with them.There is a slight learning curve to wrapping but the results are impressive. These are a great product and I loved the sandwiches that I made with them. Will definitely have to get re-fill wrappers. FREE Shipping on orders over . DetailsMyungga gim, Onigiri Rice Ball Triangle Sushi Seaweed Wrappers Nori Refill 20counts (20g) ( FREE Shipping on orders over . DetailsKOKUHO RICE SUSHI, 5 LB ( FREE Shipping on orders over . (Makes a great Gift) (Sushi Party in a box!) specializes in teaching Sushi Rolling as well as supplying the harder to find Sushi Bar ingredients.

As well as finding great dry goods for your Sushi (rice, rolling mat, nori, etc.) you will find that the website has a wealth of information regarding the history, presentation, rolling and etiquette of Sushi. sushi san francisco lombard streetLearn to roll Sushi that is restaurant quality from home, and look around for great ingredients. what sushi rolls are healthiestYou will find everything from a Sushi rice recipe to Sushi vocabulary list. kyoto sushi order onlineLearn to make all the most popular Sushi rolls: the California Roll, Hawaiian Roll, and all kinds of vegetarian Sushi rolls.vendita online prodotti per sushi

Sushi has a long history, and has been evolving for nearly a thousand years before becoming the delicate dish that is served throughout the world today. how to use sushi roll matRead about the development of this wonderful dish from the first cultivation of rice in Southeast Asia to modern American-Japanese cuisine on the Sushi History page.sushi online bestellen "Like us" on facebook!how to eat sushi ginger wasabi Make sure to check out our Facebook Page for our latest Special! Many great gifts for the holiday season! If you are considering a full-fledged Sushi-themed dinner party, then you will appreciate the Sushi Etiquette page.  These helpful hints and suggestions for proper dining will bring elegance and style to your meal that will perfectly accompany the beautiful Sushi pieces and Japanese dishes.

Any would-be host or hostess is sure to impress with a solid knowledge of Japanese decorum. Concerned about your health and the effect of the foods you are consuming? Most people are these days, and with good cause. We all want to keep an eye on our weight and cholesterol, and Sushi is no exception. The Sushi Rice page will take you through the nutritious aspects of this sticky rice and let you in on some little known rice facts.   Know your Sushi rice, and keep fit and healthy! The Buying Fresh Fish guide will take you through some common misconceptions about fish, and let you in on the best way to select fish for taste and different dishes. Don’t be afraid to buy fish! It shouldn’t smell bad in any case, and many people don’t realize this. Be sure to check in and learn all about one of the most popular ingredients throughout the world! Are you confused about all the different Sushi terms and phrases?  Most people find themselves struggling to follow the Sushi lingo, but this website offers you a comprehensive guide to all those words you don’t understand.

Want to know the difference between Futomaki and Sashimi? Check out the Sushi Encyclopedia! Still asking yourself, What is Sushi? Easily solved: just click and take a look at the different types of Sushi.  There are several sorts of Sushi, and it is a common problem to classify them all correctly.  If you want to brush up on your knowledge of Sushi, be sure to look at the relevant page on this site. Finally, buy Sushi Rolling Supplies online! Everything from Sushi ingredients to Sushi equipment is here and available for shipment to your door. We have Sushi supplies, Sushi products and all the basic ingredients that you will need to make your own Sushi and impress dinner guests. Buy a rolling mat and high quality Sushi rice, and find out how to choose the best fresh ingredients and put them together for some very enjoyable Sushi pieces. Use this site to learn all about Sushi, see the BEST Sushi rice recipe, and benefit from tips on Sushi rolling and much more!After five years of suffering through some awful food allergies, I was re-tested (3 years ago now) and given the all-clear.

Amazingly, I had outgrown the rash of food allergies that I had somehow “grown into” during my mid-20’s. Having been allergic to peanut butter and nuts for those five years, the first way I celebrated was with a spoonful of peanut butter, and then a couple of days later my Chief Culinary Consultant presented me with some Reese’s BIG Cups (drool). Next on the list (to celebrate no longer having to avoid seafood) was to have my first sushi experience. I was hesitant at first, and I wasn’t sure if I would like it. My CCC suggested giving it a try with some cooked seafood, such as shrimp tempura. I took his advice, and it was love at first bite. I never thought I would like sushi, and then found myself craving it at times. Isn’t it awesome how our taste buds can surprise us every now and then? A little over a year ago I started talking about wanting to learn how to make sushi at home. When you order sushi, it always comes out looking so perfect and pretty, it seemed that doing it at home was just out of reach.

However, my sister surprised me last Christmas with a sushi class. We went (about a year ago now!) and learned about sushi rice, as well as how to make a number of different popular rolls, including California rolls, tuna rolls, and dynamite rolls. I ate the California rolls before I thought to take a picture, but below are the tuna and dynamite rolls from our class, courtesy of a cellphone camera: Amazingly, after we took that class, I didn’t use what we learned at home until now! However, after making everything at home, from the sushi rice to the rolls, I was reminded of how easy it really is, and how much fun you can have making your own varieties. My hope is, through the step-by-step tutorial below, to break down the mystique of sushi so you feel comfortable and confident enough to try it at home. I think it would make for a great Valentine’s Day dinner in, as well! A couple of notes on the recipe below: What’s your favorite type of sushi, and have you ever made it at home?

Did you make this recipe?Leave a review » California Rolls (including Sushi Rice) Total: 1 hour 10 minutes For the Sushi Rice: 2¼ cups sushi-grade rice 5 tablespoons unseasoned rice vinegar 1½ teaspoons sea salt 2 tablespoons granulated sugar For the California Rolls: 1½ cups crabmeat (7 ounces) or 7 sticks faux crabmeat Fourteen ½-inch-square, 4-inch-long cucumber sticks ½ pitted large avocado, cut into 14 long sticks and peeled Toasted white sesame seeds, to garnish 6 cups prepared sushi rice (the entire yield from the recipe above) 1. Make the Sushi Rice: Pour the rice into a fine-mesh strainer, large enough so you can freely toss and turn the grains. Have at hand a larger bowl into which the strainer can easily fit and fill it with cold tap water. Pour the rice into the strainer, then lower the strainer into the large bowl so that the water covers the rice. With both hands, gently rub, turn, and toss the rice.

Do not press the grains too hard against the strainer or against one another, or the fragile grains may break. The water will instantly turn milky white, so remove the strainer from the large bowl, discard the water, and refill the bowl with fresh cold water. Return the rice-filled strainer to the bowl and repeat. On the second rinsing, the water will look only slightly milky. When you have finished, the water will be almost clear, but it will not reach 100% clarity. Drain the rice and let it sit in the strainer for 10 minutes. 2. Transfer the rice to a heavy-bottomed pot that is deeper than it is wide and has a heavy, tightly fitting lid, add the water, and let it sit for 20 minutes. 3. Set the rice over medium heat and cook, uncovered, until the water has nearly absorbed the rice, about 10 minutes. Quickly reduce the heat to very low, cover the pot with the lid, and cook until the rice is plump and cooked through, another 10 minutes. The rice should now be completely transparent.

If you see any dry, very white-looking grains, sprinkle a little warm water over the dry spots and cook another couple of minutes or so over very low heat. During the cooking, never stir the rice. 4. After confirming that all the rice grains are transparent, immediately put the lid back on before the built-up steam can escape. Turn off the heat and let the rice stand for 5 minutes. 5. While the rice is cooking, put the rice vinegar, salt, and sugar in a bowl and stir with a whisk until the sugar and salt are almost dissolved. 6. If you are using a wooden sushi tub and wooden paddle, soak them in a bath of cold water for half an hour while the rice is cooking. Drain the water and wipe the tub and paddle with a dry kitchen towel. Other bowls made of metal, glass, or porcelain can be substituted. 7. Transfer the steaming hot cooked rice all at once to the bowl. Quickly and gently break up the rice, crisscrossing it with the side of your paddle. Pour the prepared vinegar dressing evenly over it and, with the paddle;

break up the lumpy clumps and turn the rice over, working one area at a time. Repeat once or twice until you can tell by looking that the vinegar dressing is roughly distributed throughout the rice. 8. Push the rice toward one side of the tub. Hold the paddle horizontally and rapidly move it back and forth with many small strokes. Work on the remaining areas of the rice one at a time in the same way, until you have moved all of the rice to the other side of the tub. Rotate the tub or bowl 180 degrees and repeat the process. The whole procedure should take about 2 minutes. 9. With a hand fan or with a magazine or folded newspaper, fan the rice for about 30 seconds. Let the sushi rice cool to a temperature of 104 degrees F before using, covered with a moist kitchen cloth to prevent it from drying out. 10. Make the California Rolls: Line up all the filling ingredients (crabmeat, cucumber, avocado, and sesame seeds) on a tray along with the sushi rice and half-sheets of nori, stacked up in a closed sealable plastic bag.

Have at hand a small bowl containing 1 cup of cold water with 2 tablespoons of rice vinegar for moistening your hands and a moistened clean cloth. Open up your bamboo rolling mat and wrap it tightly in plastic wrap. Have a well-sharpened cutting knife at hand. 11. Place one half-sheet of nori, shiny side down, on the rolling mat with a long side facing you. Moisten your hands slightly with the vinegar water and pick up the sushi rice (a little less than a cup - about the size of a baseball), forming into a roughly egg-shaped ball without squeezing. Place the rice ball on the nori, ½ inch from the upper far left edge of the nori. Spread the rice evenly to the right, leaving ½ inch of the far end of the upper end of the nori uncovered. Using your fingers, spread the rice towards you, until you have covered the whole area (except for the ½ inch at the top). Sprinkle the surface of the rice evenly with 1 tablespoon of white sesame seeds to form an outer coating for the roll. 12. Flip the rice-covered nori sheet over onto the rolling mat, lining up the bottom edge of the mat and the nori sheet evenly.

The nori is now on top of the rice. Arrange the crabmeat across the nori from left to right, one-quarter of the way up the side nearer you. Place two sticks of cucumber over the crabmeat and then two sticks of avocado on top of the cucumber sticks. 13. To roll, lift up the bamboo mat near you and fold it over the fillings. As you roll and the bamboo mat reaches to the surface of the nori, pull back the edge of the bamboo mat (so that you do not roll it into the sushi) and continue to roll tightly until the whole roll is completed, leaving the seam down the roll. Now place the bamboo mat over the roll, hold it securely to firm it up, and square of the edges slightly. Unroll the rolling mat. 14. To cut the roll into six equal pieces, first cut across the center with a sawing motion, not pushing down too hard, then cut each half-roll into thirds, wiping the blade of the knife with the moist cloth to remove the rice residue when necessary. Serve the rolls with a spicy mayonnaise, soy sauce, or wasabi.