2 cup white, short-grain rice, preferably, japanese
3 cup water (or according to rice package, directions)
3 1/2 tbsp rice vinegar -or- white vinegar
1 tbsp sugar
1 1/2 tsp salt
Directions
Sushi, a representative food of Japan, is a vinegared rice garnished
with an assortment of fresh vegetables, fish and seasonings. You'll
find many of the ingredients ... and the bamboo mat ... at an
Oriental food store.
RICE:
Cook rice in water for about 25 minutes or until all the liquid is
absorbed. Spread rice evenly over bottom of a large glass or wooden
bowl.
Mix vinegar, sugar and salt together in a small bowl.
Sprinkle vinegar mixture generously over the rice. You may not need
all the vinegar mixture. The rice should remain somewhat dry.
With a large wooden spoon, mix rice with a slicing motion.
Leave the rice in the bowl, covered with a damp cloth.
ROLLS:
1 pk Nori Seaweed, large or medium (Quality nori seaweed must be
crisp. Look for a well-sealed package.) 1 Bamboo Mat, medium or
large, for rolling sushi
FILLINGS ... Chose from these combinations:
1 Cucumber, cut into thin strips the same length as seaweed 1
Avocado, peeled, pitted and cut into thin strips Fresh Cilantro,
minced
2 oz Daikon Radish, cut into strips 2 oz Pickled Ginger 4 oz Small
Shrimp, cooked
4 oz Prosciutto 1 Cucumber, cut into thin strips 1 Avocado, peeled,
pitted and cut into thin strips 2 oz Pickled Ginger
TO ASSEMBLE SUSHI ROLLS:
Place one sheet of nori seaweed on the bamboo mat.
Spread approximately 3/4 cup rice onto seaweed; flatten with the back
of a spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and
3/4 inch (2 cm at end of sheet.
Place all filling ingredients at center.
To form roll, lift one end of the mat and begin to roll and compress
the seaweed. Use the mat only to help form the roll. (It may be
difficult at first to keep the mat from rolling with the seaweed.)
Moisten end of seaweed with a small amount of water to seal the roll.
Cut into rounds approximately 1/2 inch thick.
Yield: 10 servings; 5 rolls, 6 pieces/roll
Cilantro Shrimp Prosciutto Filling Filling Filling
One Serving = 3 pieces Calories: 79 68 95 Protein: 2 g 3 g 4g Fat: 2
g <1 g 3 g Carbohydrate: 14 g 13 g 14 g Fiber: 1.5 g 0.9 g 1.5 g
Cholesterol: 0 mg 13 mg
4 mg Sodium: 203 mg 215 mg 317 mg Potassium: 160 mg 100 mg 257
Exchange: Starch/Bread 1 1 1 Fat - - 1/2
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
Servings: 6 servings
Party Sushi Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Japanese; Party
The History of Recipes
Recipes as a concept can be tracked way back into history, certainly as far back into history as the Egyptians, and possibly even further. Interesting though that is, mostly, these old cookbooks were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Much later, in Roman times a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also describes how the Roman chefs used many different herbs, including a few that will be familiar to modern cooks such as bay, rue and parsley. Continuing our culinary historical journey, there were a couple of recipe books from the 1300s - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that we all know today, but rather accounts of the types of food prepared for the wealthy. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes created an eruption in recipe manuscripts, the majority of which are now in private libraries. When we get to the twentieth century, cookery publications are highly popular due to increased literacy, more free time and being a little richer. The TV revolution brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Party Sushi Rolls recipe.
