Apartment Therapy's The Kitchn posts an A to Z guide on making sushi at home. Classification of sushi, the rice, the tools, and your fillings: click through.
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How To:
Make crunchy tempura flakes for sushi
How To:
Make a Hawaiian sushi roll
How To:
Cut octopus for sushi
How To:
Make a New York sushi roll
How To:
Cut cucumbers for use in sushi
How To:
Make spicy salmon maki sushi rolls
How To:
Cut tuna for sashimi
News:
This Dog is Teaching Our Japanese Brethren to Cook
How To:
Make a sake maki or salmon roll
How To:
Make a California-style sushi roll
How To:
Make a fancy maki sushi
How To:
Make red mullet sushi in black olive emulsion
How To:
Cut fish for sashimi
How To:
Make a Sunset Blvd. sushi roll
How To:
Make a volcano sushi roll
How To:
Make salmon sushi
How To:
Make a dragon sushi roll
How To:
Prepare sashimi salmon, tuna, and yellowtail
How To:
Make a crunchy shrimp sushi roll
How To:
Make nori (seaweed) crisps with Mark Bittman
How To:
Make crunchy tempura flakes for sushi
How To:
Make a Hawaiian sushi roll
How To:
Cut octopus for sushi
How To:
Make a New York sushi roll
How To:
Make spicy salmon maki sushi rolls
How To:
Cut cucumbers for use in sushi
How To:
Cut tuna for sashimi
News:
This Dog is Teaching Our Japanese Brethren to Cook
How To:
Make a sake maki or salmon roll
How To:
Make a California-style sushi roll
How To:
Make a fancy maki sushi
How To:
Make red mullet sushi in black olive emulsion
How To:
Cut fish for sashimi
How To:
Make a Sunset Blvd. sushi roll
How To:
Make salmon sushi
How To:
Make a volcano sushi roll
How To:
Make a dragon sushi roll
How To:
Prepare sashimi salmon, tuna, and yellowtail
How To:
Make nori (seaweed) crisps with Mark Bittman
How To:
Make a Valentine Sushi Roll
7 Comments
Why do you tempt me with this? I can't eat it!!
The hell is that Awabi thing. Looks kinda...strange.
ya. looks like something... unmentionable
You just have to close your eyes when you *eat* it and think "as long as it makes her happy" over and over.
oh my..
Oh wow...there is something SOOOO Freudian about the Abalone/awabi *lmao*! It just goes without saying *lmao*
I am a sushi slut *lol*. I have to have some at least once a month, no matter how broke I am, I always find the money. If I can't buy it, I've learned to make it. It's NOT that complicated. I'd watch the sushi chefs during the times I would go to sushi bars and I've learned to make it myself. Which, BTW, saves a TON of money. Especially if you have an asian grocery which sells the sashimi cuts. It takes surprisingly little fish to make rolls, in fact, using too much fish'll mess it up *lol*. I'm very simple to please, I go for simple & traditional. Fish, veggies, rice and nori. You can KEEP your California rolls *lol* and ferchristsakes, LEAVE MAYO OUT!!! I hate it when sushi bars RUIN the fresh, clean, simple flavors with mayo, teriyaki sauce and tempura!!! Ech!
Keep the Awabi. I've got all the "awabi" I can handle, and mine probably smells way better too *lmao* X.D
If you are a Sl*T and you eat it once a month, what am I for eating it everyday (at home)
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