assorted sushi

For vinegar sushi rice

Rice Japanese 4cup
Water 4 cup

Sushi rice vinegar

Rice wine vinegar 1 cup
Mirin 1 cup
Sugar 5 tsp
Kosher salt 1 tsp
Bonito flakes few
Dashy 1 tsp
Sake 1 cup

Wash the rice
Cook the rice in the rice cooker
Make the sushi vinegar; add this to the hot cooked rice 6:1 ratio
Don’t refrigerate, try to use before it comes cold

Pickling juice

Water ¼ gallon
Rice wine vinegar ½ gallons
Brown sugar 2 cups
Kosher salt ½ cup
Cinnamon sticks 4 no
Star anise 4 no
Bay leaf 6 leaf
Pepper corn black 15 ea

Method

In a thick bottom pan put all the ingredients and bring to boil
Reduce the heat &let it simmer for 10 min
Remove it allow to cool

Mushroom avocado and cream cheese maki roll

Cream cheese long baton assorted prepared mushrooms preserver in the pickling juice
Avocado batons
Spread the sushi rice on the nori sheet on the sushi mat. Apply wasabi , place cream cheese mushroom and avocado on the rice in the centre and roll ensuring all ingredients are firmly held. The diameter should be 2 inch

This is the basic this can be stuffed with carrot , cucumber, crab meat, mackerel, salmon, tuna, asparagus, beans, and octopus and named as maki roll

Salmon nigiri

Salmon –de skin- , trim and remove the belly, cut the salmon i9nto 1 ½ inch square strips, and season it with crushed pepper and pickling juice
Take the nigiri mould, a small rectangular mould; make the sushi rice shape with help of the mould
Place the salmon on nigiri. Balance it and tie it with the nori sheet ribbon

Uramaki roll

It is slight different than maki roll , first place the rice on the sushi mat apply wasabi and the nori sheet and stuff with your choice,
After rolling coat the roll with black and white sesame seed
Some classical sushi are


Cucumber wrapped mackerel
Shrimp nigiri with toasted sesame seed
spicy ahi tuna nigiri
grilled octopus maki roll
grilled Portobello mushroom nigiri