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Topic: my sushi....  (Read 1382 times)
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paxye
« on: September 25, 2007 06:01:07 AM »

I make this about one a week....

These are my favourite... they have Salmon, spicy mayo, Tempura, Avocado, cucumber, and carrots...





I make about 60 peices for about 10$
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« Reply #1 on: September 25, 2007 06:02:13 AM »

It's 7 am in Costa Rica but I could sooo eat sushi for breakfast!  Grin looks deliiciousssss
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« Reply #2 on: September 25, 2007 06:37:54 AM »

oh my goodness you are making me want to bust out the sushi mat something fierce.  There is nothing quite like home made sushi.
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« Reply #3 on: September 25, 2007 08:19:21 AM »

Mmm...my tummy's growling. lol
Do you buy or make your own tempura?
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paxye
« Reply #4 on: September 25, 2007 08:21:33 AM »

I buy Tempura flour in bulk and make it at home just before I roll the sushi...
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Avian Flight
« Reply #5 on: September 25, 2007 01:59:14 PM »

omg this looks sooooooooooo good... 60 pieces for $10?! and they're so big! i bet some places would charge $60 for 10 pieces.. lol Can I hire you to make sushi for me? =P
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myklia
« Reply #6 on: September 25, 2007 02:15:49 PM »

What spices do you use in your spicy mayo?  I love to buy the spicy shrimp roll at Whole Foods, but I can't really pick out what the spices are.  I realize you may use different ones than them, but I would still like to know.
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« Reply #7 on: September 26, 2007 05:23:22 AM »

That looks really yummy Smiley

DH and I are sushi addicts (I got him hooked while we were dating) and we get take-out sushi about every two weeks - and yes, it's burning a hole in our wallets. Sad It's been years since I've made homemade sushi, but I have the supplies and I can get the ingredients...

*thinks dark thoughts about huge rolls containing tuna, salmon, yellowtail, and cucumber*

BTW, I have some sushi rice that I've had for a few years - never opened.  Would it still be ok to use, or should I toss it and buy new?  I also have some nori, but I imagine it would crumble into seaweed-flavored dust...
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paxye
« Reply #8 on: September 26, 2007 05:32:16 AM »

What spices do you use in your spicy mayo?  I love to buy the spicy shrimp roll at Whole Foods, but I can't really pick out what the spices are.  I realize you may use different ones than them, but I would still like to know.


I use Mayo, Mirin (a sweet rice vinegar) and Sambal Oelek (hot chile sauce)
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paxye
« Reply #9 on: September 26, 2007 05:37:30 AM »


BTW, I have some sushi rice that I've had for a few years - never opened.  Would it still be ok to use, or should I toss it and buy new?  I also have some nori, but I imagine it would crumble into seaweed-flavored dust...

If there are no bugs in the rice then it should be still good... if it isn't good (or when you have used it up) buy Calrose rice instead of the "special sushi rice".... the Calrose rice is the same but cheaper.

I would buy new nori... even if it doesn't turn to dust it probably got a bit of humidity... and you can always use up the old nori in a soup or something..
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