SUSHI

SUSHI 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.html

Stap 1
Sit die vel nori op ’n skoon werkoppervlak. Sit ’n handjie vol van die gaar rys op die nori en druk dit versigtig vas om die hele vel te bedek. Wenk: Maak jou hande nat voor jy met die rys begin werk en hou ’n skoon, klam afdroogdoek byderhand om jou hande aan af te vee.
Stap 2
Draai die vel nori versigtig om en druk nog ’n handjie vol rys op die ander kant vas. Draai dit weer om.
Stap 3
Drup die mayonnaise bo-oor en versprei dit dan eweredig oor die rys.
Stap 4
Sny die rysbedekte nori in die helfte. Pak die dun skywe avokado bo-op die een helfte, gevolg deur die salm.
Stap 5
Sit die ander helfte nori bo-op die salm met die mayonnaise-kant teen die vis. Sny die rande netjies met ’n skerp mes.
Stap 6
Sprinkel die sesamsaad oor die rys voor jy dit diagonaal in die helfte sny. Sny elke helfte weer diagonaal in twee sodat jy vier driehoeke het. Sit voor met sojasous, wasabi en piekelgemmer. 18/8/10 Helena!!♥

Sny van n komkommer>>Helena




Helena Kruger
Aarbei Soesji

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.html
Bedien 6:
6 aarbeie, skoon gevee
1 teelepel wasabi
Pickled gemmer
3 eetlepels salm roe of caviar
1-2 velle nori
1. Sny die aarbeie in die helfte deur en maak ‘n holte in die middel van die aarbei, sommer met ‘n melon baller.
2. Sit ‘n bietjie wasabi in die holte en ‘n snytjie gemmer bo-op.
3. Bedek met caviar/salm roe.
4. Maak die nori nat en bedek/plak die onderkant van die aarbei daarmee. Bedien onmiddellik. “Robert “ 8/12/10!!!

 

Helena Kruger
Making Sushi Rice

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.htmlWASHING & SOAKING
1. 2 Hours before cooking, wash the rice thoroughly and allow the water to drain.
2. Measure the required amount of water to rice and let stand for an hour or more.
3. Just before cooking rice add sake.
COOKING IN POT
5 cups (30 oz.) Japanese rice
5 1/3 cups water
2 Tbs. sake
1. Bring contents to boil for 2-3 minutes. Cover pot tightly.
2. Reduce heat to low and simmer for 15 minutes.
3. Remove from heat and let stand for 10 minutes.
PREPARING VINEGAR MIXTURE
1/2 cup sugar
1/2 cup rice vinegar
3 tsp. salt
1 tsp. ajinomoto
1. Remove rice and place into a large container
2. Pour vinegar mixture over hot rice and mix thoroughly, but lightly, with a vertical cutting motion. Fanning while mixing (this gives luster to the rice).
HINT: Cool rice before making sushi.

 

Helena Kruger
SUSHI-KAVIAAR

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.html
60ml Strooisuiker
Fyn gerasperde skil van 4 lemmetjies
Plaas in voedselverwerker en verwerk tot n groen suiker
Plaas in n bakkie en sit voor saam met n Vrugte -Sushi!!!!2/11/11

Gillian Logan Bredenhann
As ek maki maak, plak ek die rys op die nori, dan het ek verskillende vulsels bv, gaar prawns, gaar hoender, gerookte snoek, crabsticks tot viennas vir my seun. Ek kies een van die bo-genoemdes en sit dan repies avo of komkommer of wortel, bietjie mayonnaise en sesema saad voordat ek die hele storie rol en sny. As ek sny, sny ek eers in die helfte deur, sit die 2 helftes bymekaar en dan sny ek mooi eweredige stukkies daarna. ek sit dit voor met gepekelde gemmer, sojasous en wasabi wat ek self aanmaak met poeier en water. As ek tyd het, maak ek ook prawn en cheese springrolls. Het reeds my bure genooi vir die naweek vir 'n sushi aand.

Mara Potgieter

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.html
ek was sewe weke in Suid Korea en kan jou my weergawe laat maak:-
Sushi velle. bamboesmatjie vir die rol, sushi rys (belangrik dit klou lekker) sesamesaad olie, sesamesaad, 1 - krapstokkies, 2 - komkommer, 3 - eierommelet - 1,2,3 in dun repies gesny. Sit gaar rys tot ongeveer 2cm van boonste rand op bamboesmatjie en druk plat, verf die 2cm strook met sesamesaad olie - help dit vasklou. Sit dun genyde repies komkommer (gerkins is lekkerder), krapstokkies en eier repies op, rol en hou styf vas op punt vir paar sekondes sodat die sushivel kan seel. Sny nou die rante af en dan in ringe. Siedaar!

Hul gebruik enige vulsel, gepekelde radys, kim chee (chinese kool wat gefermenteer is met baie chilliepoeier) is gewoonlik die hoofbestandele vir hul vulsel - baie lekker. Eksperimenteer ook deur 'n lepelvol sesamesaad in die rys te gooi voor jy dit opsit. Anshovis, advokadopeer, weense worsies, ham, die keuses is na jou smaak.


 

Charlotte Verwey da Silva
Sushi Asyn

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.html
1/2 k asyn
1/8 k suiker
1 tl sout
Meng alles in mikrogolf bestande glasbak en mokrogolf teen 80% tot dit begin stoom (ongeveer 45 sekondes) Roed goed en los vir n rukkie om seker te maak suiker en sout is heeltemal opgelos. Indien nodig, mikrogolf weer vir 'n paar sekondes tot opgelos.

Sushi Sweet Chocolate

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.html
*The Choclate Date*
This sushi recipe chocolate dessert is a unique variant of the classic sushi salty. IT IS fun to prepare and perfect as dolcetto after dinner, indicated for those who prefer the flavors not overly sweet. To make this dish the preparation time is 40 minutes and the cooking time to 10 minutes. The ingredients are for 25-30 Portions.
1 kiwi peeled
1/2 small mango peeled
3 tablespoons of vodka or tequila
250 g Japanese rice for sushi
400 ml of coconut milk in cans
100 g of sugar
1 tablespoon white wine vinegar
100 g of dark chocolate pieces
1. Cut the fruit into slices and mix with the liquor. Pour the rice into a thick-bottomed saucepan with the coconut milk. Cook gently for 10 minutes, stirring frequently: the rice should be al dente. Add the sugar and vinegar, cover and set aside. Melt the chocolate. Draw on 3 sheets of baking paper 3 rectangles of 24 × 10 cm, using the outside of the sheet as the long side of the rectangle.
2. Cover with chocolate. Divide the rice over other three strips of paper, 8 cm wide, level well and press it with the back of a wet spoon so that it is very compact. Arrange the pieces of fruit throughout the center. Conservatene the sauce. Roll up the rice and fruit with the help of paper and pay great attention.
3. Press well so that the rice is well sealed. Roll up the rice in chocolate (the edges of the chocolate should meet perfectly) with the aid of the paper. Cooled for 2 hours then remove the paper gently. With a very sharp knife cut the sushi. Moisten with the juice of the fruit.17/02/13


 

AFRICAN SHUSHI.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/shushi.html

We all know that there is always some pap left the next day.
This is such an easy recipe, you can try all kinds of fillings. or wrap the whole lot in some beef carpaccio.

lay a sheet of clingwrap down on the counter. You can used one of those reed-like place mats.
Squash the cooled pap out into a square-ish shape. It doesn’t matter if the angles aren’t quite 90 degrees, all will work out in the end. It shouldn’t be more than 1cm thick, as it is quite gummy texture and a little of this sushi goes a long way.
I like sprinkling some biltong powder over as well.
You can use anything you like as filling..*Botswana outdoor cookbook *