Japanese Sushi

Fish Sushi

(This recipe is for Tuna & Salmon Sushi):

Ingredients: (Tuna)

4 sheets	Nori (paper thin-seaweed)
6 oz.	Very-fresh Tuna fillets, cut into strips
1 tbsp.	Wasabi paste
6 1/2 cups	Japanese rice, cooked

Ingredients: (Salmon)

3 pieces	Eggs
1 tsp.	Sea salt
1 1/2 tbsp.	Sugar
6 sheets	Nori
6 1/2 cups	Japanese rice
6 oz.	Very-fresh Salmon fillets, cut into finger sizes
1 tbsp.	Wasabi paste
1 small	Cucumber, cut into strips

Procedure for Tuna Sushi:

(You need a bamboo mat, to lay the nori sheet)

On the bamboo mat: lay 1 sheet with strips of tuna across full length.

Season with thinned wasabi. then place a line of blanched carrot next to tuna and roll them tightly.

Moisten the edge and seal

Place a square of damp wax paper on bamboo mat and spread evenly with sushi rice.

Place non-wrapped tuna along the center and wrap tightly to enclose the nori completely.

Remove paper and cut them into neat rounds with a wet knife.

Procedure for Salmon Sushi:

Make a simple flat omelet by beating together the eggs, salt and sugar, heat a large non-stick pan, pour in the egg mixture.

Stir very briefly then allow to set; transfer in a clean kitchen towel and cool.

Place nori sheet on bamboo mat covered with omelet and trim to size.

Spread layer of rice over the omelet and then lay lay salmon strips across the width.

Seasoned salmon with thinned wasabi , place a strip of cucumber next to the salmon, fold bamboo mat in half

.Cut them into neat rounds with wet knife.

Arrange them nicely in a round serving platter

Good for 10-12 servings.

Simple tip:

This is a good appetizer, if you prefer, but most people eat this as part of lunch.

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