is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
find out the basic requirements for making Sushi have
a look at 'A few
things you need to make Sushi' under Tips,etc.
the old days, tekka were gambling dens where gangsters
played traditional card games. When they got take-out
sushi, the rice stuck to their fingers and made it easy
to mark cards and cheat! So they suggested wrapping
nori seaweed around the sushi rice so they could eat
it without sticky fingers. This was a bit bland, so
they added tuna".
2 cups (10 oz/315 g) Sushi Rice
Pinch wasabi paste
10 strips tuna, 1/4 x 1/2 x 3 inches (6 mm x 12 mm
x 7.5 cm)
one nori sheet. Cut in half lengthwise, then cut 3/4
inch (2 cm) from bottom of each sheet. You should
have 2 sheets, each about 4 x 6 1/2 inches (10 x 16.5
cm). (Scraps can be used for nori belts.) Repeat to
cut remaining nori sheets.
a nori sheet lengthwise on a bamboo rolling mat, shiny-side
nori sheet about 1 inch (2.5 cm) from edge of mat
closest to you, and leave some space on each side
of nori sheet.
your hands and take a golf ball sized handful
of sushi rice. Gently squeeze rice into an oblong
ball and put on center left of nori sheet. Then use
your fingers to squeeze rice into a log along center
rice evenly over nori, working from left to right,
leaving a 3/4-inch (2-cm) strip of nori on far side
a low ridge of rice in front of this nori strip. This
will keep the filling in place.
a dab of wasabi on your finger and wipe from left
to right across center of rice (if you hold your finger
at an angle to start and flatten it out at end, wasabi
will spread evenly).
tuna strips along center of rice, over wasabi.
fingers flat over tuna strips to hold them in place,
then use your thumbs to lift up edge of bamboo rolling
mat closest to you.
rolling mat away from you, pressing tuna in to keep
roll firm. Lift rolling mat over slowly until it covers
rice and near side and far sides of rice join at ridge,
but you still have a 3/4 inch (2-cm) strip of nori
roll (but not rice-free strip of nori), hold rolling
mat in position and press all around to make the roll
firm. Use your index fingers on top and fingers and
thumbs on side to press roll together gently.
up top of rolling mat and turn roll over a little
more so that strip of nori on far side joins other
edge of nori to seal roll. Use your fingers to make
sure roll is properly closed.
entire roll once more, exerting gentle pressure.
roll in half, then cut both rolls twice to give 6
equal-sized pieces. Repeat with remaining nori and
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".