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Discussion Starter · #1 ·
actually the rolls.<br><br>
Does anyone know the spice that goes into the spicy mayo? I'm thinking it is chinese 7 spice but I don't know for sure.<br><br>
Oh and how do you steam your rice? I have a rice steamer but I don't know anything about fanning it.<br><br>
I wish there were sushi making classes around her because I would totally devote a saturday to it!.
 

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meh. i just take rice, usually brown, sometimes a mix of brown and quinoa, and roll it up with whatever catches my fancy <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"> I turn anything into sushi. I am posting a basic sushi rice recipe for you. You can just put the rice in the rice cooker, then when it is done, take it out and mix in the other ingredients. I love my rice cooker, especially the timer function <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
INGREDIENTS:<br><br>
* 3 cups Japanese-style rice<br>
* 3 1/4 cups water<br>
* 1/3 cup rice wine vinegar<br>
* 3 tbsp sugar<br>
* 1 tsp salt<br><br>
PREPARATION:<br>
After washing the rice well, cook it by pan or rice cooker. See how to cook Japanese rice. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.<br><br>
Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.<br>
Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.<br>
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.<br><br>
Makes 4-6 servings.
 

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Discussion Starter · #6 ·
<br>
I like spicy salmon rolls and shrimp tempura rolls, cucumber rolls any of the rolls that I can take the avacado out of, and rolls where the filling is cooked.
 

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<a href="http://www.makemysushi.com/spicy_mayonnaise_sauce.html" target="_blank">http://www.makemysushi.com/spicy_mayonnaise_sauce.html</a><br><br>
You can use sriracha for the hot chile sauce.
 

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Discussion Starter · #8 ·
ooo thanks meri! I'm going to try making the rice this weekend<br><br>
I really love the combination of wasabi and soy sauce.
 

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We use srichacha to make our spicy tuna, as for fanning the rice, it's a two person job, one of us fans the rice while the other one turns the rice over with a wooden paddle continuously until it is cool. I've been trying to find some pictures of sushi I made to post here since some were posted last weekend and they seem to have disappeared...<br><br>
I make some kick-ass rolls.<img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">
 

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Discussion Starter · #10 ·
those pictures are what inspired me to make it myself... well and the fact that I can't make it over to the sushi house every day like I want to.
 

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Sriracha is what I used last weekend to make spicy tuna rolls. Sriracha is good on grilled steak too. Yum. I didn't make a spicy mayo out of it though. I am not a big fan of the mayo. I just put a little drop on each roll I wanted to make spicy.<br><br>
The real deal behind all the fanning is to get the rice to room temp so you can handle it w/o burning your fingers.<br><br>
Have fun with it!
 

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I have this '7 spices' - well mine is "Japanese" (it is called 'Nanami or Shichimi Togarashi) not "Chinese" but that is not the point - so I checked the ingredients. Yep there are seven spices in it, though the last one was 'seaweed'. Since when is seaweed a spice?<br><br>
BTW, are you aware that many of those 'roll' and '-maki' out there with different spices, mayo, avogado, etc, etc, are invented here in US? Some people think those are 'Japanese' food, not true. Great and very creative food, nonetheless.
 
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