When it comes to sushi, strawberry has never come to my mind. Marisa as always, exercise her creativity.
Following article is republished with a permission from Marisa Baggett.

Balsamic Strawberry Tuna Maki

Balsamic vinegar is a multi-purpose culinary marvel. While often associated with tangy balsamic vinaigrette, it can also be reduced to a thick syrup in which the flavor becomes quite sweet. The syrup can then be used in savory dishes or even in sweet ones such as a topping for ice cream.

The inspiration for this sushi roll comes from a classic combination of tuna and ripe strawberries drenched in balsamic vinegar. A touch of soy sauce added to balsamic syrup gives just the right amount of salty sweet goodness. 

Balsamic Strawberry Tuna Maki

Makes 2 Maki (12-16 pieces)

2 4in x 7in pieces of nori

about 2 cups prepared sushi rice

about 10 ripe strawberries, hulled

3 ounces sushi grade tuna, cut into 1/4 in strips

2 tsp finely chopped scallions

1/4 cup mizuna

1/4 cup daikon, shredded

2 TBSP balsamic syrup, or more to taste

1 tsp soy sauce

Cut strawberries into paper thin slices crosswise using a sharp knife or mandolin. Place pieces in between layers of paper towels to remove moisture. Place one sheet of nori horizontally on work surface and cover with plastic wrap. Using the nori as a guide, place a row of strawberries across the center of plastic wrap. Prepare another and set both aside.

To assemble the sushi rolls, place a sheet of nori rough side up horizontally on a cutting board. Cove the entire surface with a thin, even layer of sushi rice, about 1 cup. Flip nori over. Place about 1 1/2 ounces of the tuna strips horizontally in the center of the nori being sure to extend tuna the entire length of the nori. Top with 1 tsp scallions, half of the mizuna and half of the daikon, being sure to extend ingredients the entire length of the nori.

Roll sushi roll according to the method for rolling inside out rolls, stopping just before the cutting stage. Carefully place one of the prepared strawberry sheets on top of the uncut sushi roll, leaving plastic wrap intact. Secure strawberries to roll by laying a bamboo rolling mat on top and pressing gently. With plastic wrap still intact, cut roll into 6 or 8 pieces. With plastic wrap still intact, once again secure strawberries to the top of the cut sushi roll. Remove plastic wrap slowly.

Repeat steps to make a second sushi roll.

For the sauce, mix balsamic syrup and soy sauce. Drizzle to taste on top of sushi pieces.

Serve, if desired, with additional soy sauce for dipping, pickled ginger and wasabi.

* I do not have a set recipe for balsamic syrup. I recommend starting off with 1-2 cups of balsamic vinegar. Try using the leftovers on salads, fruit, and as a sauce for sautéed fish. To make balsamic syrup, place balsamic vinegar in a heavy bottomed saucepan over very low heat. Let vinegar reduce, stirring periodically and watching carefully so that it does not boil, until desired thickness has almost been achieved. As the syrup cools, it will thicken.

Author: Mark Etinger

So, you’ve decided to try sushi for the first time. Good for you! Trying something new can be intimidating, especially if that something involves eating raw fish. It shows you have an adventurous spirit and an open mind, and going into this experience with the right attitude is half the battle.

Most people who are reluctant to try sushi just automatically assume they won’t like it. A few will even say, “I don’t like fish, period! Why would I possibly consider eating raw fish?” My normal response to this would be, “Do you like tuna?” As it turns out, about 99 percent of people, particularly those who say they don’t like fish, like tuna.

What people who say they don’t like fish really don’t like is fishy tasting fish. Tuna has a very mild, almost sweet flavor and is therefore a good place to start when trying sushi for the first time. Granted, raw tuna is completely different, in terms of texture, than the stuff that comes out of a can. The texture is closer to that of meat, and is a good choice for people who think they only like meat.

When eating sushi, the trick is to not jump immediately into the deep end of the pool. If you are afraid of raw fish, begin with vegetable rolls, then try a sushi roll made of cooked fish (there are plenty of these, including the popular California roll), and then move on to a mild raw fish, like tuna. Don’t start immediately which a strongly flavored fish like mackerel or salmon (unless you are already familiar with, and like, salmon).

Misconceptions

A common misconception about sushi is that sushi means raw fish. The word sushi actually refers to the rice, which is flavored with vinegar. The literal translation of the word sushi comes from an obsolete phrase meaning, “it’s sour.”

The term sushi encompasses a great many dishes, all of which include sushi rice. There are wraps and rolls, pressed and formed items, and dishes which simply incorporate various ingredients scattered over sushi rice. All of these items are properly referred to as sushi.

Alone, slices of raw fish served in sushi bars and restaurants are known as sashimi. Only when sashimi is placed on top of sushi rice does it become sushi.

Types of Sushi

Some common fish used in the preparation of sushi include: tuna, yellowtail, toro (a fatty cut of tuna), snapper, mackerel, salmon, kani.

For those of us who are squeamish about fish, some vegetable rolls are available. Common vegetables used in sushi include: cucumber, avocado, asparagus, yams, sweet corn mixed with mayonnaise, gourd, burdock, pickled daikon radish, and fermented soybeans called natto.

Maki-zushi

Maki rolls are what most people think of when they think of sushi. Maki rolls are cylindrical pieces of sushi formed with the use of a bamboo mat, and usually wrapped in a piece of nori. Nori is a kind of dehydrated algae, or seaweed, which is dried and formed into sheets. Nori is placed on the mat first, followed by a strip of sushi rice and other ingredients which may include vegetables and/ or seafood. The bamboo mat is then used to form the roll into a long cylinder which is cut into bite sized pieces.

Some maki rolls have nori on the inside with the sushi rice being the outermost layer. These inverted rolls are called uramaki.

Nigirizushi

Another common type of sushi, nigirizushi is a simple preparation where a slice of fish, known as a neta, is draped over an oblong mound of sushi rice. Two pieces of nigirizushi are typically served per plate.

Oshizushi

A specialty of Osaka, oshizushi is formed using a block-shaped wooden mold. Fish and/ or other ingredients are placed into the bottom of the mold, which is known as an oshibako. The ingredients are then covered with sushi rice and pressed, forming a block which is then unmolded and cut into pieces.

Inari-zushi

Inari-zushi is a form of sushi in which a pouch is made in a piece of fried tofu which is stuffed with sushi rice. This type of sushi is a great option for people who don’t like fish, as there is usually no fish involved.

Fukusa-zushi is a common variation on Inari-zushi, in which a thin egg omelet replaces the tofu as the wrapper

Chirashizushi

This is sushi in its simplest form. Fish and other ingredients are simply spread on top of a bowl of sushi rice. This style of sushi makes for a heartier, more filling meal and is a good choice for someone who is particularly hungry.

Narezushi/ Funazushi

This type of sushi is hearkens back to the oldest forms of sushi, but variations on the dish still exist today. Originally developed almost a thousand years ago as a way to preserve fish, the technique for making Narezushi is lengthy, involved, and to be frank, not very appealing to the average Westerner. As such, I will spare you the details, except to say that it is a process which can take years, and involves preserving and fermenting the fish using layers of salt and cooked rice, sticking the salted fish in a barrel for six months or so, and repeating the process until the fish is edible.

Sushi Etiquette

Besides being intimidated by the idea of raw fish, the other concern that first time sushi eaters usually have is in actually going to the sushi bar or restaurant. They don’t know how to order, what to order, what the proper table manners are, or even how to use chopsticks.

Unfortunately, the latter is not something I can really help you with. It takes practice, and it’s best to get a friend to teach you. So that is my first piece of advice. If you are intimidated, go with a friend, preferably one who has been to a sushi bar before.

But the truth is there are not a great many rules involved, only a few customs which it might be polite to observe.

Firstly, it’s a good idea to sit at the bar. Seeing your sushi being prepared is half the fun. It also gives you an opportunity socially with the other customers, as well as the sushi chef, known as an itamae. Order all your sushi from the itamae, and anything else, including drinks, from the servers.

Almost immediately after you sit down, it is customary for you to be given a warm towel. Use this to clean you hands before you eat. It may be left during the meal, or taken away before the food comes.

It is acceptable to eat your sushi using either your hands or chopsticks. If using chopsticks, they will come stuck together at the top and need to be separated. After pulling them apart, rub the tops together to dislodge any splinters.

If you are ordering any communal dishes that you will share with your friends or family, it is considered good manners to take the food from the communal plate using the top side of the chopsticks, or the opposite end of the chopsticks from that which you stick in your mouth.

If you are feeling adventurous, ask the itamae to prepare his choice of sushi. He will know what fish is freshest that day, and what his specialties are. The chef’s choice menu is known as omakase. Many sushi restaurants offer a fixed-price menu. They are usually listed in order of price. Matsu is usually the most expensive, followed by take, and ume is the cheapest.

While there are no rules for ordering sushi, it is considered good form to order sashimi first if you are going to be eating sashimi. The delicate flavor of the fish is thought to be best enjoyed when you palette is fresh. Beyond this, you may order as many pieces as you like as often as you like until you are satisfied.

When you have finished your meal, thank the itamae. “Domo Origato” is considered a very polite form of thank you. Tip the itamae well, and separately, from the rest of the wait staff.

A Note on Condiments

The most common condiments used in Japanese cuisine are: soy sauce, wasabi, and sweet pickled ginger known as gari.

Soy sauce is usually served in a small bowl on the side of your meal. It is considered polite to dip the fish side of the sushi into the soy sauce, so that you don’t end up leaving little bits of rice in the soy sauce.

Wasabi is a very pungent root similar to horseradish. In fact, most of the wasabi we get in this country is an imitation form of wasabi made from horseradish and dried mustard. Wasabi can be applied directly to the sushi or mixed into the bowl of soy sauce to your liking. If it is too strong for you, you may decide to leave it out altogether.

Gari, or pickled ginger, is a condiment that is not applied directly to the sushi, but rather eaten in between sushi pieces to cleanse the palette.

Kosher Sushi

Sushi is gaining in popularity among people of the Jewish faith. Because there are specific rules for kosher cooking with which the typical Japanese chef may not be familiar, kosher sushi restaurants have begun to spring up around the city to fill this need. Many ingredients commonly used in traditional sushi, including shellfish, are not Kosher, so people who follow a kosher diet are advised to eat only at kosher sushi restaurants.

For the best Kosher Sushi in New York visit us at www.sushikbar.com.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/all-you-need-to-know-about-kosher-sushi-815014.html

About the Author:

Mark Etinger is a business strategist at Ajax Union Marketing Ajax Union specializes in Business Development and Internet Marketing

11 Easy Steps to Make Hand Roll Sushi

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.

Who knew that a sushi set could be make out of lego. This is a fine work of art. Lego Sushi set that looks almost like the real thing. Taken from Big Daddy Nelson Flickr page. With every piece intricately crafted, this set reflects the artist’s wild imagination and creativity.

Source: Big Daddy Melson Flickr

Koji Kagawa, an executive sushi chef at SUSHISAMBA in New York City shows you how to make Nigiri Zushi (sushi) like a pro.

You Will Need:

At least a quarter-pound of trimmed, uncooked saltwater fish
A sharp knife
A cutting board
A dollop of prepared wasabi
A bowl of water
Some ice or a refrigerator (optional)

You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined is an art form in itself.

Step 1 – Slice Fish
Slice fish with a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2 inch long and a quarter inch thick.
Tip: To make thing easier, cut all your fish at one time, but keep the pieces cold until you use them – put them on a plate and keep it in the refrigerator or on top of some ice.

Step 2 – Roll Rice into Ball
Moisten your hands with water from your bowl, and scoop an ounce of sushi rice – about the amount that will fit into your palm – and roll it into a ball.

Step 3 – Shape Rice Ball
Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
Tip: Your rice should be about the same size as your cut piece of fish.

Step 4 – Dab Wasabi on Fish
Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.

Step 5 – Press Rice against Fish
Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.

Step 6 – Squeeze Together
Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.

Step 7 – Continue Process
Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.

Step 8 – Garnish Plate
Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.

Fact: Real wasabi is notoriously expensive, so most sushi restaurants jus use a mixture of horseradish, mustard powders, and food coloring.