Salmon Nigiri

If you want to use fresh salmon, you must prepare your
cuts first by soaking them in brine (heavily salted
water), remove and wipe off moisture, and then
marinating them for a half hour in a mixture of 3
tablespoons rice vinegar, 2 tablespoons sugar, and 1/2
tablespoon salt. This acts to kill any parasites that
are present in fresh fish. As always, make sure the
salmon is fresh (no older than 24 hours) Otherwise,
use canned salmon or cold smoked.

Place a small handful of sushi rice into the palm of
your hand and mold it into a skinny football shape
about 2-inches long. If you are using fresh prepared
salmon, you may want to smear a dab of wasabi onto the
underside. Press a slim cut of salmon (1/8-1/4 inch
thick x 1-inch wide x 2-inches long) onto the rice
ball.

This recipie was found at: Sushi Bar

Sushi

Ingredients
2 cup Short grain rice
3 cup Water
1/3 cup Rice vinegar
1/3 cup Sugar
3 teasp Salt
5 sheets Nori, toasted (seaweed)
2 teasp Wasabi paste

Filling
30g Green cucumber,peeled
3 Spinach leaves
60g Packet slice pickled ginger
2 Eggs
2teasp Sugar
1teasp Salt

Instructions
-Cover rice with cold water.
-Stand for 1 hour; drain well.
-Combine rice and the 3 cup of water in pan.
-Pring to boil. reduce heat. simmer uncover, until
water is absorbed. Cover.
-Reduce heat to as low as possible.
-Cook 5 minutes.
-Alow rice to cool slightly.
-Stir in combined vinegar, sugar and salt
-Toast nori lightly

Step 2
-Cut a strip about 4 cm wide from the narrow end of the nori.
-Place the large pices of nori in the center of bamboo mat.
-Place the extra narow strip in the center.
-Spread about a fifth of the rice over nori leaving 4cm edge.
-If the rice is too sticky, moisten finger with a littile rice vinegar.
-Spread wasabi paste along hollow in rice.
-Place a combination of cucumber, spinach, ginger omelet in the hollow space of the rice.
-Use bamboo mat to help roll the sushi pressing firmly as you roll.
-Remove bamboo mat.
-Use a sharp knife to cut sushi into 4cm slice.

This recipie was found at: Sushi

California Rolls

Ingredients:
Nori (seaweed)
Prepared sushi rice
Avocado
Imitation crabmeat
Cucumber

Cut in half one sheet of nori seaweed and place it
on bamboo mat. With a wooden spoon, spread a thin
layer (about 1/8 inch thick) of sushi rice on seaweed,
leaving a little room at the ends uncovered for the
seal. At one end, layer a sliver of cucumber, slivers
of avocado, and one crableg. Beginning at the end with
the crab, roll the seaweed over, and use the mat to
help keep the roll tight until you've reached the end
of the seaweed wrap. Place roll seam side down upon
the cutting board and using a shapr knife, cut the
roll into quarter or half-inch wide rolls. Serve with
wasabi and soy sauce for dipping.

This recipie was found at: Sushi Bar