Nori Maki Sushi (OUR way) -- cooking with mom

Yes this probably will get bashed by many sushi afficianados but this is a very old recipe that we have that mom has made as long as I can remember. That being said, I believe mom left out some key things because she doesn't like MSG and I really do think it is necessary. I will supply a second recipe that I found and made again yesterday that I like even better. Shh don't tell her. That being said, here is the recipe:

3 c. rice
3 c. water
1 tsp MSG (Ajinomoto)
2 Tbsp. sake
1/2 c. sugar
1 tsp. salt
1/2 c. Japanese rice vinegar

Cook rice, steam. Combine the rest of the ingredients and sprinkle over hot rice and mix. COOL before wrapping.

Centers - carrot, watercress, tuna, cucumber, fish cake. This will make 7-8 rolls.

The sushi I made yesterday (and I taped it, but unless you want to see it, ... let me know.. I won't load it)

1 pkg nori (this is the seaweed wrapper)
5 c. cooked rice
1 c. rice vinegar
1 c. sugar (and maybe a little more if you like it sweet)
1 Tsp. salt
1-1/2 tsp. ajinomoto (MSG)

1 can tuna + 2 Tbsp. sugar + 1-1/2 Tbs. shoyu

1 pkg. kampyo/kanpyo (gourd) + 2 Tbsp. sugar + 1-1/2 Tbsp. shoyu

4 eggs, scrambled

2 pkg. ebi (shrimp flakes) - 1 red, 1 green (In the video I made, I show you the ebi)

Mix vinegar, sugar, salt and ajinomoto in pot and bring to a toil, stirring constantly. Remove from heat.

Wash kampyo with Hawaiian (rock) salt. Cook kampyo in water for 10 min and pour away most of the water. Add sugar and shoy. Cook on low heat, turning kampyo constantly until tender.

Mix tuna with sugar and shoyu and cook on low heat, stirring constantly until almost dry.

Take kampyo out of pot and place on tuna.

Place 1 tbsp. oil in pan. Heat and pour scrabled eggs into pan. Using fork, stir eggs until all areas are higher and almost dry. Flip the whole egg over completely. Cut on chopping board into strips.

Pour vinegar slowly on cooked rice while mixing with cutting motion of rice paddle. Put rice (the more rice, the fatter the sushi) on nori, moving rice lightly with fingers (do not press hard on rice). Place tuna, kampyo and egg on top one another across center of rice and sprinkl shrimp flakes on either side (different colors). Place fingers over egg strip and roll the nori with thumbs over egg strip and continue to roll to the end.

We use a sushi rolling mat.

Category:

Howto & Style

Tags:

• Nori
• Maki
• Sushi
• Our
• Way

[flippensweet24]

Can you upload the one you made? :)

[CookingAndCrafting]

@flippensweet24 I will :)

[COOLIKEDATAZIAN]

That look real good. Thanks mama and Beth! I have to get one of those bamboo rolls and musibi makers. We ate some musubi last night and I had to use the spam can lol. No worries about the bashing. Everyone will do food the way they know how or comfortable with. You gave us an easy to do recipe. Yes on MSG!!

[CookingAndCrafting]

@COOLIKEDATAZIAN Target has a nice set for sushi. But the spam musubi ones may be only available here. I'll send you one or send it home with Andre

[dreamer72fem]

YUMMY!!!

[CookingAndCrafting]

@dreamer72fem Thanks :)

[dankhan69]

Great video, I think the cameraman could swallow a whole sushi sausage in one go ;)

[Overactiveeyeball]

This is awesome! Thanks so much for showing us how to make sushi. I've always bought it at the okazuya but sometimes I like to make them when I want it. Thanks for the video!!!

[niraku321]

you don't use raw fish with sushi?

[fairy20tails]

Yummy!!

[tjbollman1]

Gee that looks wonderful. Great lesson! Glad to see Mom is doing better today.

[KINDERKRAFTS]

Hi again Beth...

So happy that your mom is much better...she sounds good...and if she is cooking then that is a really good sign...

I don't eat seaweed at all because I am allergic to fish and seaweed is quite fishy...

Do you have any ideas what I could use instead of the nori ~~ or would the rice work by itself since it is quite sticky...

Thank you so much for sharing your fun ideas...

Have a fun winter day...

Surie