February 25th, 2008 by
So it’s been awhile and finally I got an update. Here I show you how to make Fried Salmon Sushi, well special bonus is included.
Take a Teflon pan add some oil, heat it up. Cut the salmon into pieces of half an inch wide, some stores sell salmon pre-cut. Then take a raw salmon or trout and fry it on hot pan. Don’t add any ingredients, just simply fry the salmon. Read the rest of this entry »
Posted in Maki Sushi | 16 Comments »
August 16th, 2007 by
Finally the last step in sushi is cutting. I hope you got some sushi rolls ready. But before that let me tell you a few words: you can cut sushi any way you like. The most common method that people notice in the Sushi Bar is when sushi is being cut in the middle then sides.
The Sushi Bar chief does so because he doesn’t use the whole Nori, he just makes sushi out of some part of it. Usually, a Chief cuts Nori in half and makes two small sushi rolls out of one Nori. Thus, when he cuts the sushi roll, sushi pieces look smaller, but wider. Bigger sushi pieces are usually made out of 2/3 or ¾ of the Nori and left overs are left for Nigiri. The main reason behind this is ECONOMY. It is also easy to tell, Read the rest of this entry »
Posted in California Sushi Rolls, Maki Sushi | 34 Comments »
July 11th, 2007 by
Making a simple style Maki Sushi. Ingredients: Salt Salmon(Trout), Crab Sticks and Avokado. I prefer salt Trout fish, sometimes I prepare it myself, but mostly I buy from the store already salted Trout. Since I live by the sea it is easy to get Fresh fish, thus I never use the fish sold in packed plastic bags.
Here you see how I have placed ingredients on prepared nori. A few pieces of salt salmon under crab sticks and Avokado. Read the rest of this entry »
Posted in Maki Sushi | 64 Comments »