Who said you have to use rice and fish to make sushi. Clare Crespo, Baton Rouge, Louisiana, a creator of Yummyfun.com introduces Twinkie Sushi to the world. This is a great American ingenuity at work. Everybody likes to have fun and food is the best crowd pleaser.
Just like real sushi, it is pretty to look at and tasty as well. It’s appealing to people of all ages.
Twinkie Sushi makes a great party food and it’s pretty easy to make.
4 Hostess Twinkies, cut into 1-inch pieces
fruit wrap, sliced into 1-inch wide strips
dried mango, cut into strips
assorted dried fruits, cut into small pieces
assorted chewy fruity candies
Clare is pretty much obsessed with inspiring folks to get creative in the kitchen. She has written two wildly popular books on the subject: “The Secret Life of Food” (Hyperion Books 2000) and “Hey There, Cupcake!” (Melcher Media 2004). She teaches cooking classes and writes recipes and party ideas for many other cookbooks and magazines.
Ingredients:
* 2 1/2 cups short-grain sticky rice
* 2 1/2 cups water
* 2 1/2 inch long konbu Vinegar dressing
* 4 2/3 tablespoons rice vinegar or can be substituted using lemons
* 2 tablespoons sugar 1 1/2 teaspoons sea salt Ingredients for mixing
* 7 dried shiitake mushrooms, softened
* 1/3 ounce kampyo, rubbed and boiled
* 2/3 cup dashi, including water used for soaking mushrooms
* 1 1/2 tablespoons sugar
* 1/2 tablespoon mirin
* 1 tablespoon soy sauce
* 3 ounces lotus root
* 2 tablespoons dashi
* 2 tablespoons sugar
* 3 tablespoons rice vinegar
* 1 tablespoon sake
* sea salt
* 2 ounces carrot
* 1/4 cup dashi
* 1 teaspoon mirin
* 3 large eggs
* 1 teaspoon potato or corn starch
* 1 teaspoon sugar
* 1 tablespoon mirin
* 1 1/2 ounces snow peas
* 2 tablespoons white sesame seeds
* 3 1/2 ounces crab meat (canned)
* red pickled ginger
* 1 sheet toasted nori
Prep Time: 45 min
Cooking Time: 20 min
Instructions:
1 Make sushi rice flavored with vinegar or lemons.
2 To prepare ingredients:
Shiitake mushrooms and kampyo:
Cut off stems of mushrooms and cut caps into thin strips. In a saucepan make 2/3 cup dashi, add mushrooms and kampyo and boil with a lid placed right on the ingredients for 3-4 minutes. Add sugar and mirin and boil for another 5 minutes, then add soy sauce. When kampyo is well flavored, remove from saucepan. Continue to cook mushrooms until broth is all gone. Cut kampyo into 1/2 inch long thin strips.
Lotus root (renkon):
Cut into 4 pieces lengthwise. Cut each piece into thin slices crosswise and soak in water. Cook indashi broth with sugar, vinegar, sake and a pinch of salt until all liquid is gone.
Carrots:
Cut into 1 inch long thin strips. Cook in dashi broth with mirin and a pinch of salt until all liquid is gone.
Eggs:
To whisked egg add potato or corn starch mixed with an equal volume of water, sugar, mirin and a pinch of salt. Heat 1 tablespoon of vegetable oil, spreading it out in skillet. Remoye excess oil. Turn heat to low and spoon in a small amount pf egg mixture, spreading it out to cover the surface of skillet thinly, and fry. When the under side is done, turn over and fry lightly. Repeat and make 4-5 thin sheets of fried egg. Cut sheets into thin strips.
Snow peas:
String and boil lightly till tender-crisp. Cut diagonally into thin strips.
White sesame:
Roast and crush coarsely with knife.
Crab:
Remove from can and flake.
Red pickled ginger and toasted nori :
Cut into thin strips.
3 Add all prepared ingredients except red pickled ginger, nori, one-half of the egg strips and the snow peas to sushi rice and mix quickly in a chopping motion with wooden spatula.
4 Place the sushi rice mixture in a large serving dish and on top nicely arrange the remaining egg, snow peas, red pickled ginger and nori.
Tomoe Sushi:
If you want to treat yourself with the yum sushi food in this restaurant, all you need is patience. This restaurant is always very crowded as people love to relish their sushi food here. The wonderful fresh and superb scallop sushi is among the most beloved dish which is offered at a very reasonable price.
Jeollado: This restaurant is among the top sushi restaurants in the city of New York. It can be a wonderful place for a dinner party especially for people who like to hog on the sushi food. This is an East Village restaurant which serves both Japanese and Korean food, sushi being the main on the menu list. The seaweed salads are among the best cuisine in this restaurant.
Yama: Although this restaurant is one of the finest sushi restaurants in New York, but will get amazed to see the low priced food on the menu list. This brilliant restaurant chooses to offer great food at very low price without any compromise on the taste. The classic décor and services in this restaurant makes it a perfect place to throw a dinner part here.
Blue Ribbon Sushi: This sleek and small restaurant offers some of the great and freshest fish food in the city. This particular sushi restaurant is best for those people who love sushi food which is spicy, attractive and has awesome taste.
Nobu New York: This sexy Japanese restaurant offers superb sushi, elegant décor, greaseless tempura, extraordinary specials and a huge bill. But paying for the finest sushi food is worth here as you get everything to satisfy your appetite. So, it is a perfect place to have a dinner party if you have promised to treat your friends or family with the best sushi food. In the recent years, the sushi food has become very famous and a lot of restaurants have come up that offers great and original sushi food. New York City has a lot of restaurants that specializes in the sushi food and are great to dine.
Mario Stewart has a passion to write about New York City and the event spaces, clubs, bars and restaurants in the city. He is internationally popular for providing the most apt reviews about the New York restaurants. You may visit one of his websites to know more information about New York Restaurants.
James Han, chef of Wild Fish in Seattle, teaches Sushi Monsters how to cut and plate sushi rolls! More info at http://www.sushimonsters.com
Kampai Roll: Spicy salmon over shrimp tempura and avocado.
Find a sharp knife and cut the roll all the way through, into individual pieces.
Experiment with different cutting orders and methods to find which works best for you. Serve your sushi on a plate.
For less fragile rolls, pick up the sushi with both of your hands. This way, you can easily plate the sushi in a U shape or another shape with curves.
Tornado Roll
Here, the chef is cutting the sushi in half each time. This may eliminate the problem of ending up with two many pieces in the end.
When plating fragile rolls, grab the pieces one by one.
Arrange them on the plate in a staggered way.
Lion King: Spicy crab over shrimp tempura, avocado, and tomato.
The salmon is being seared.
Sushi roll pieces vary in width, but making each piece a little under 3/4 of an inch is a good place to start.
Picking up the roll at once makes curving the roll on the plate easy.
Tasteful application of sauces and garnish helps with presentation as well.
Hand roll sushi also known as cone sushi is the easiest type of sushi to make and you can fill it however you want. Let your taste buds be your guide.
You Will Need:
3 nori sheets
1 cup sushi rice
6 oz. raw fish slabs
A cucumber
An avocado
Chef’s knife
Cutting board
Water
Wasabi
Picked ginger
Small spoon
Small dish
Serving platter
Step 1
Que the cucumber, cut off the ends and cut in half lengthwise. Remove the seeds. Cut the cucumber into thin strips about 1/8 to 1/4 inch wide, and set the strips aside.
Step 2
Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into 2 quarters. Cut off the ends, remove the skins, and slice lengthwise into 1/4 inch slices. Set the slices aside.
Include whatever vegetables you like to customize your hand rolls: scallions, carrots, zucchini, and radishes. Customize your hand roll to your personal taste.
Step 3
Tear or cut the nori sheets in half.
Step 4
Hold the half sheet of nori shiny side down in the palm of one hand supporting its length with your fingers.
Step 5
Moisten your other hand with a little water and grab about a 1/4 cup, a small handful of prepared sushi rice. Ball up the rice and press it onto the left hand side of the nori.
Step 6
Spread the rice out to about a quarter inch thickness leaving a margin of nori around it, then press your index finger into the middle to make an indentation.
Step 7
Lay a small amount of filling; say one slice of rice and a slice or two of vegetable in the indentation in the rice.
For a “sushi party,” arrange your fillings on a platter and let guests roll their own.
Step 8
Still holing the nori rice and the filling in one hand, use your other hand the tightly roll up the bottom left-hand corner on the diagonal over the rice and filling.
Step 9
Tightly wrap the opposite right-hand edge around using a holding and tucking method to create a cone shape with the filling on the inside.
Step 10
Use the dab of rice on the corner to secure the inside edge of the nori to the outside of the cone.
Step 11
Make as many rolls as you want and place them on a plate with the non-prepare wasabi and a mound of Japanese pickled ginger.
Nori has a higher vitamin C content than raw oranges.
