Sushi Recipes: The Top 50 Most Delicious Sushi Recipes (Recipe Top 50's Book 43)
Format: PDF / Kindle (mobi) / ePub
Whether you are a beginner, or an expert; this sushi recipe book will expand your view and
taste of the delicious and exciting world of sushi. With 50 recipes containing every kind of
sushi, everyone will be able to enjoy some homemade sushi. Remember, sushi is an art and
takes time to prepare, but it’s well worth the effort. If prepared correctly and the seafood you
use is fresh or well packaged, sushi is a healthy dish, it may contain antibacterial properties
and vitamins such as A, B6, B2 and Omega-3s. Enjoy these irresistible sushi recipes and be
overwhelmed by their deliciousness!
Easy to follow steps!
Each of the recipes has easy to follow steps allowing anyone to make and enjoy them in no
time at all.
Tried, Tested and SO GOOD!
These recipes have all been tried out by us and we LOVE each and every one of them.
So what are you waiting for?! Get to it and satisfy your sushi cravings!
birthdays, festivals or even other special occasions. The nice thing about Chirashi is that you can always be creative and top the rice with whatever you like. Yields: 4-6 servings Ingredients: � lb of sashimi/sushi-grade tuna slices 8 dried shiitake mushrooms 1 cucumber, (cut julienne) 2 oz imitation crab(diced or shredded) 2 Tbsp white sesame seeds 3 eggs 1 teaspoon of sugar 4 cups of prepared sushi rice For Sauce: Water from shiitake mushrooms 1 Tbsp soy sauce 1 tsp mirin 1
Remove from heat and allow them to chill to room temperature. Chop the chilled scallops into small pieces and put them in a bowl. Add in the crushed peanuts, the tobikko/Flyiing Fish roe, the mayonnaise, tempura kasu (if available, then as mush as is desired) and finally the chili pepper. Mix everything well. Taste and if necessary adjust the seasoning as desired. Take a carrot peel and steam it so it is still firm and slightly crunchy then dice it finely. Place the large Nori sheet on a bamboo
perfect roll to serve at any summer theme gathering. Yields: 2 rolls Ingredients: 6 shrimp tempura (shrimps deveined and clean) 1 1/2 cup of cooked sushi rice 2 Nori Sheets 4 strips of cream cheese 1 ripe plantain 1 green onion (thinly sliced) Chili sauce eel sauce honey For the tempura mixture: � cup of flour 1 egg � cup breadcrumb Salt & Pepper Soy oil (for deep frying) Method of Preparation: Peel the ripe plantain and cut it in half lengthwise then cut each half into long
over the entire roll. Place the sushi on a cutting board and slice the roll in half and then cut the half into another half. This should give you 6 equal slices. Garnish with Aioli sauce. Repeat this entire process 3 more times to give you 4 rolls and 24 slices Mexi-Guacamole Roll Here is a fun roll completely Mexican style. This roll is certainly not for everyone, especially for those who are very serious about traditional sushi and sushi rules, however if you are the kind that enjoys Mexican
grapefruit, peeled and segmented (meaning all skins are removed) 1/2 large avocado, pitted and thinly sliced 1/2 tablespoon black sesame seeds Balsamic Reduction (optional, for drizzling) Method of Preparation: To make the ceviche: slice the fish into 1/4-inch thick strips. Take a hallow glass bowl and put the diced fish in it. Cover the fish with the orange juice, all the peppers, lemon juice, onions, garlic and pineapple juice and then toss everything to coat well. Cover with plastic wrap