Archive for June, 2008 

Discover fun tidbits about two of America’s favorite maki, or sushi rolls, and one surprising musubi. California Roll When we think of sushi as we know it in America today, we have the creator of this All American roll to thank. The story of the California Roll began in a restaurant in Los Angeles’s Little [...]

    In celebration of All American sushi, check out these rocking sushi ladies who create interesting sushi combinations with All American flair. It’s Not Raw Fish Sushi chef Tracy Griffith’s Sushi American Style is the perfect book for those who think sushi is all raw fish. Not a single one of the recipes in [...]

We all know that we’re not supposed to mix our soy sauce and wasabi. We all know that chopsticks used improperly can be taken as a sign of serious disrespect. With so many books and Internet resources available, it is quite simple to discover the do’s and don’t’ of sushi etiquette. These rules have been [...]

How to Select and Clean Soft Shell Crabs Near the first full moon in May, blue crabs begin to molt or lose their hard protective shell. The crabs are carefully monitored and often gathered right before the molting begins. Within a few hours of the harder outside shell being shed, the crabs are removed from [...]

Ponzu, or citrus flavored soy sauce, is a simple yet flavorful sauce. It is perfectly salty and tangy without being overpowering. Ponzu can be used as an alternative for soy sauce when eating sashimi or even sushi. Try it also as a base for vinaigrettes or as a sauce for steamed dumplings. For best results, [...]

Here are two tasty versions of a Soft Shell Crab Futomaki, or Spider Roll. The first is classic and uses ingredients commonly used for sushi. Feel free to add sesame seeds and or scallions. The second roll has a contemporary flair and uses panko tossed with a new sushi ingredient – coconut. When making either [...]

How to spot and avoid sources of hidden calories in sushi If you’re carefully counting calories, here’s something that may shock you. Some sushi can out weigh fast food fare like cheeseburgers in calories. Sushi has for so long been seen as a healthy food that one can eat without all the guilt. And though [...]

Temaki, or hand rolls, are a great way to enjoy instant gratification sushi– roll, eat and repeat. The technique is easy and since temaki do not require the use of a bamboo rolling mat, many find that the technique is considerably less messy. Also, hand rolls offer the perfect excuse not to share for those [...]

Align nori horizontally in right palm making sure that the rough side of the seaweed faces upwards. With the left hand, place about 1/4 cup prepared sushi rice vertically on the nori, covering about 1/3 of the surface from the right.If desired, smear a thin line of wasabi vertically in the center of the rice.Place [...]

For the Right Handed Align nori horizontally in left palm making sure that the rough side of the seaweed faces upwards. With right hand, place about 1/4 cup prepared sushi rice vertically on the nori, covering about 1/3 of the surface from the left.If desired, smear a thin line of wasabi vertically in the center [...]

This variation on a crunchy shrimp roll has the feel of a garden fresh salad. The ingredients – buttery avocado, sweet corn, and shrimp, are enhanced with a touch of cilantro and a bit of smoky chipotle aioli. Serving wasabi with this roll is optional as the chipotle aioli adds plenty of kick. For a [...]

It’s 97 degrees F with high humidity and your bag of sushi nori is limp! Summer humidity can be bad news for your sushi nori. Or if you’re like me and have a pantry/laundry room combo, less than crisp nori can occur anytime of the year. Nori is hypersensitive to even the slightest changes in [...]