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BROADCAST DATE: November 30, 2002
If you
are planning a Sushi Party for the holidays, Chef Sam Choy, and Sushi Chef Todd
Matsumoto from the Honolulu Country Club, have two great dishes for you. Kappa
Oshinko and Futomaki California Roll are the two recipes prepared on 11/30 Sam
Choy's kitchen.
Sushi Rice
5 cups rice
Half cup rice vinegar
Sugar to taste
Lemon or orange flavor to taste
Kappa Maki
½ sheet nori
Sushi Rice
wasabi to taste
Cucumber, cut into strips
Place nori on nori mat. Spread rice evenly on ¾ of nori leaving room at the top and
bottom of nori. Lay strip of cucumber in middle of rice. Fold nori to end of rice
and roll until nori meets. Squeeze firmly and unroll nori mat. Cut into six pieces
and serve. Top Of Page
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Oshinko Maki
½ sheet nori
Sushi Rice
wasabi to taste
Takuan (Pickled Radish), cut into strips
Place nori on nori mat. Spread rice evenly on ¾ of nori leaving room at the top and
bottom of nori. Lay strip of takuan (pickled radish) in middle of rice. Fold nori to
end of rice and roll until nori meets. Squeeze firmly and unroll nori mat. Cut into
six pieces and serve. Top Of Page
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Futomaki
1 sheet nori
½ sheet nori
Sushi Rice
Denbu (Fish Flakes)
Kampyo (Gourd)
Shiitake Mushrooms, sliced
Tamago (Sushi Egg), cut into strips
Cucumber, cut into strips
Place nori on nori mat. Spread rice evenly on ¾ of nori leaving room at the far end
and near end of nori. Place ½ sheet nori in the middle of the rice. Lay denbu,
kampyo, shiitake mushrooms, tamago and cucumber in middle of ½ sheet nori. Fold nori
to end of rice and roll until nori meets. Squeeze firmly and unroll nori mat. Cut
into eight pieces and serve. Top Of
Page
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California Roll (Temaki)
½ oz. Crabmeat, shredded
1/8 oz. Mayonnaise
½ sheet nori
Sushi Rice
wasabi to taste
Avocado, cut into strips
Cucumber, cut into strips
Mix crabmeat with mayonnaise. Hold the ½ sheet nori in one hand with one corner
between thumb and palm (hold nori landscape along hand). Evenly spread rice on left
half of ½ sheet nori. Paint wasabi vertically down the middle of rice. Place ½ oz.
mayo crabmeat mixture on wasabi as well as the cucumber and avocado strips. Fold the
bottom left corner of nori to the top middle of nori then continue to roll into
cone. Top Of Page
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