Sushi making is not as difficult as you might think. Kelsey and Spike show you how to make sushi in a few easy-to-follow steps. While Kelsey makes California rolls, Spike demonstrates how to make summer rolls, sushi style. Using lemon juice for California rolls is a great tip. For summer rolls, using Japanese buckwheat noodles is a great idea. In the end both Kelsey and Spike bring a little something new instead of showing you a traditional way of making sushi.
Place both California rolls and summer rolls on a sushi plate and your sushi dinner is served.

Sushi Rolls – Another Most Popular Item of Japanese Cuisine
By Kimiko B Shisumo

Sushi rolls are the most popular form of sushi. Japanese and American restaurants serve two types of sushi to their patrons.

Seaweed called nori on outside of sushi is one variety of sushi rolls. The second type has nori inside the roll.

Whether or not the nori is on the outside or inside of the roll can dramatically change the flavor and texture of the sushi. Nori enthusiasts often prefer seaweed on the outside of their sushi rolls.

This style of sushi roll is called futomaki. Sushi rolls that have nori inside them are called uramaki. Futomaki is preferred to uramaki as it is more popular and and traditional in form.

A sushi restaurant or sushi bar, even a grocery store, would supply you the futomaki variant. Even though futomaki is vegetarian it is served with toppings of fish eggs.

Generally futomaki is cut into pieces and then served. However, on certain Japanese festivals it is offered as a roll. Since Japanese prefer to eat with their fingers, uramaki is not a preferred choice. As uramaki is has a tendency to be sticky and it falls apart under pressure, it is difficult to eat it either with fingers or chopsticks.

A uramaki sushi roll, on the other hand, is non-vegetarian in nature and is served with sesame or fish egg toppings. Uramaki has primarily originated in North America since its natives are not fond of coating on futomaki.

Hosomaki stands out in the entire sushi rolls family. Like futomaki, hosomaki is wrapped with the nori on the outside of the roll.

There are four primary types of hosomaki. These include Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki.

- Kappamaki that has cucumber as its main ingredient is said to cleanse the palate after eating raw fish dishes and its accompaniments.

- The red color of tuna fish gives tekkamaki its name and base ingredient.

- Negitoromaki is filled with tuna and scallions. Fatty tuna is commonly used in this type of sushi roll.

- Lastly Tsunamayomaki has canned tuna and mayonnaise in it. This is considered a home style sushi, and can be made by virtually anyone easily.

Kimikoshi Sumo is a Japanese food expert and self proclaimed perfectionist. Her sushi help website at http://www.hereishelp.com offers simple yet delicious fish rolls for creating the perfect meal on a fixed budget. Kimi’s cooking book on sushi “Introduction to Sushi” is jam packed with tips for lip-smacking rolls.

Article Source: http://EzineArticles.com/?expert=Kimiko_B_Shisumo

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Written By: Kimikoshi Sumo

One of the most popular types of sushi is the sushi roll. Japanese and American restaurants serve two types of sushi to their patrons.

Sushi rolls served with seaweed or nori outside are one variant. The second type has nori inside the roll.

Presence of nori be it inside or outside changes dramatically the flavor and texture of sushi rolls. Seaweed on outside of sushi rolls is more preferred by nori lovers.

This style of sushi roll is called futomaki. Uramaki is the name of sushi rolls that have seaweed stuffed in. People who like sushi prefer futomaki as it is more popular and traditional compared to the other form.

A sushi restaurant or sushi bar, even a grocery store, would supply you the futomaki variant. Even though futomaki is vegetarian it is served with toppings of fish eggs.

Generally futomaki is cut into pieces and then served. However, on certain Japanese festivals it is offered as a roll. Since Japanese prefer to eat with their fingers, uramaki is not a preferred choice. Uramaki is very difficult to eat with fingers and chopsticks due to its tendency to not only be sticky, but fall apart under pressure.

Moreover, a uramaki sushi roll is essentially non-vegetarian with fish eggs or sesame toppings. Since most Americans do not fancy futomaki with its black coating, uramaki is the preferred form of sushi rolls.

In the entire spread of sushi rolls hosomaki is the clear winner. Like futomaki, hosomaki is wrapped with the nori on the outside of the roll.

Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki are the four varieties of hosomaki.

• Kappamaki that has cucumber as its main ingredient is said to cleanse the palate after eating raw fish dishes and its accompaniments.

• The red color of tuna fish gives tekkamaki its name and base ingredient.

• Negitoromaki is filled with tuna and scallions. Fatty tuna is commonly used in this type of sushi roll.

• Lastly Tsunamayomaki has canned tuna and mayonnaise in it. This is considered a home style sushi, and can be made by virtually anyone easily.

Kimikoshi Sumo is an intercontinental cuisine expert and self proclaimed perfectionist. Her sushi help website at http://www.hereishelp.com offers simple yet delicious Japanese rolls for creating the perfect meal on a fixed budget. Kimi’s sushi cookbook “Introduction to Sushi” is jam packed with tips and techniques for sushi enthusiasts.

From Fish Sticks to Sushi Rolls – Learn About the Culinary Diversity of Pollock
By Allie Moxley

Traditionally the breaded goodness inside fish sticks and fish and chips has been Atlantic cod, but due to the declining health of the fish in these waters attention has shifted to the Pacific Ocean for its finned tastiness. Cousin to the Atlantic cod is the Pacific Alaska pollock. The quickness in maturation and high reproduction rates make pollock a sustainable and economical choice. The demand for fish similar to cod persists and the pollock population can withstand the fishing pressure as well as maintain the well being of their surrounding environment. Fisherman use mid-water trawls to catch pollock, which inflict little harm on surrounding sea life and bottom habitats.

Along with its sustainability, Pacific Alaska pollock possess a white, mild, low fat meat that can be incorporated into meals in a number of ways. When buying pollock it is best to buy the fillets frozen since the fish comes from far off waters. Only if the market can guarantee that the fish has never been frozen before should you buy unfrozen fillets, but buying them frozen is the safest bet. Once you have acquired the tasty meat, try out one of the many forms of preparation that suit pollock the best. Frying is a great way to cook pollock, whether it be fish sticks or fish and chips, the light, mild flavor of pollock is perfect for deep frying.

It is best to avoid trying to broil Pacific Alaska pollock since it is a very delicate process requiring extreme care because the slightest misjudgment can easily result in dried out fillets. Pollock can also be used as imitation crab, and often is a part of any California roll in mid-range sushi restaurants. If you are looking to make sushi for dinner but do not quite have the cash to spring for real king or snow crab, pollock has a similar enough flavor to achieve the desired effect. Most importantly you must not consume this fish raw. Pollock can sometimes play host to parasitic worms that can set up house in you if you eat the fish raw. However, once the fish is cooked the worms become harmless and are no longer something to be concerned about. From deep fried to being snuggly rolled with some seaweed, Pacific Alaska pollock is a versatile, tasty, and sustainable choice of fish for any dinner table.

The Alaska Seafood Marketing Institute has accurate, up to date information on the fish species off the coast of the most northern state.

Article Source: http://EzineArticles.com/?expert=Allie_Moxley
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When it comes to sushi, you can ask Marisa anything. The general rule of thumb with sushi is that you eat it when you see in front of you, but how long can you keep a package of sushi you bought at the supermarket?
Marisa is the only person I know who has a definitive answer to this question.

Marisa Baggett shares the art of sushi as a traveling itamae and teaches sushi classes. Here is her wisdom:

Article Written By: Marisa Baggett

Thoughts on sushi leftovers

How long can I keep my sushi? This question, along with several variations (can I keep sushi in the refrigerator like they do in grocery stores; what can I do with leftover sushi rice) is something that I am often asked. Before I give my answer, please keep in mind that although some sushi may contain raw seafood, sushi does not mean raw fish. Sushi is a word that refers to a dish made with vinegar dressed rice. Sometimes the seafood for sushi is cooked, sometimes it is not. Sometimes there is no seafood at all. With those things in mind, my short answer is that sushi containing vegetables or fully cooked seafood is just as safe as any other form of fully cooked leftovers. But…

Sushi, regardless what form it comes in, is best consumed within minutes of being made. If the sushi happens to contain nori, serving within this time frame prevents the nori from becoming tough and chewy. Also, the longer sushi rice sets, the more it begins to dry out and stiffen. Placing sushi rice in a refrigerator accelerates this process and after just a few short hours, the texture of the rice is often completely changed for the worst.  For these reasons, sushi is best ordered and consumed a few pieces at a time.  If still hungry, you can always order more.  This is the proper way to order sushi in a sushi bar and it is much easier to eliminate the question of leftovers when you order this way. But…

Sometimes our eyes are bigger than our stomachs and we accidentally order or make more sushi than we can consume in one sitting. So when this is the case, can sushi be successfully saved as leftovers? Yes. It would be a shame as well as uneconomical to waste these items. Though the texture will slightly change, there are ways to save leftovers from your favorite sushi bar or those delicious rolls you toiled over at home. Please don’t purposely over order or over make sushi for the sake of having leftovers. The following tips are intended for rare occasions when leftovers cannot be avoided. 

Save Only What’s Fresh. It should go without saying that any sushi you’re currently eating should be fresh. By fresh, I’m referring to freshly made sushi rice as well as any vegetable or seafood fillings (cooked or raw).  Do not eat or save any items that are not fresh. When in doubt, throw it out.

Live by the One Day Rule. Sushi that was fresh to begin with can be successfully saved for 24 hours without sacrificing safety. (Raw items may be saved if refrigerated in a timely manner.) Keeping leftover sushi beyond this point greatly sacrifices the quality.  (You may have noticed that prepackaged grocery store sushi has a 2-3 day shelf life. Rice for these rolls is oversaturated with sushi rice dressing to compensate for the inevitable drying out of the rice. Extra preservatives and corn syrup are often also added to the rice.)

Within Half An Hour. If you’re out on the town and have leftover sushi, it should be okay to save if you can get it refrigerated within half an hour. Sooner is always better. If you’re not headed straight home, you may want to reconsider taking your leftovers with you, especially if you have sushi items that contain raw seafood. Or if you’re making sushi at home, pack any leftovers to save as soon as you’re done.

Utilize Damp Cloths. To keep sushi rice from drying out too much, wet a couple of clean lint free kitchen towels with cool water. Squeeze out excess water. Spread one towel flat on a plate. Place pieces of sushi to be saved on top of towel. Cover sushi with the other towel. Wrap towel covered sushi tightly with plastic wrap and refrigerate. Though this will help keep rice from drying out, it will not help with the texture of the nori. This technique works best for inside out sushi rolls and nigiri.

To save leftover sushi rice, line a non-metal bowl with a damp, lint free kitchen towel. Place rice in bowl. Cover with another damp, lint free kitchen towel. Wrap tightly in plastic wrap and refrigerate. Because of the texture change, day old sushi rice is best when used in applications where the final product is cooked further such as fried rice or stirred into soups.

Ways to Use Day Old Sushi Rice

Tempura Crab Rangoon Maki

Grilled Sushi Rice Cakes with Spicy Orange Soy Dip