About: Sushi Roll

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The term "sushi" is Japenese for "vinegar rice" - which is the classic short-grained rice that, when cooked, is rather sticky - and then folded in seasoned rice-vinegar. The sushi rice is typically served with various fish and vegetable accompaniments - and in various styles. The "nigri" style is the familiar small bite-sized "boat" shaped mounds of sushi rice toppped with raw salmon, raw Tuna or cooked omelette etc. Anyway - back to the topic: how to make sushi rolls: well first you need to pay a visit to your local Japanese shop - and get hold of the following ingredients:

Attributes	Values
rdfs:label	Sushi Roll
rdfs:comment	The term "sushi" is Japenese for "vinegar rice" - which is the classic short-grained rice that, when cooked, is rather sticky - and then folded in seasoned rice-vinegar. The sushi rice is typically served with various fish and vegetable accompaniments - and in various styles. The "nigri" style is the familiar small bite-sized "boat" shaped mounds of sushi rice toppped with raw salmon, raw Tuna or cooked omelette etc. Anyway - back to the topic: how to make sushi rolls: well first you need to pay a visit to your local Japanese shop - and get hold of the following ingredients:
dcterms:subject	Cucumber Recipes Glutinous rice Recipes Rice Recipes Avocado Recipes Wasabi Recipes Indian Recipes Fish Recipes Tuna Recipes Seasoned rice vinegar Recipes Asparagus Recipes Nori Recipes Route 79 Recipes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	The term "sushi" is Japenese for "vinegar rice" - which is the classic short-grained rice that, when cooked, is rather sticky - and then folded in seasoned rice-vinegar. The sushi rice is typically served with various fish and vegetable accompaniments - and in various styles. The "nigri" style is the familiar small bite-sized "boat" shaped mounds of sushi rice toppped with raw salmon, raw Tuna or cooked omelette etc. There is also the "maki" style of sushi - which is the sushi-rice rolled up in a sheet of seaweed (called "nori") along with whatever fillings (fish or vegetable and both) take your fancy - cooked or raw! These are often what you see packaged up as "sushi" in the chiller-cabinets of your local supermarket - e.g. Marks & Spencer - or in the cabinets at Pret a Manger etc. Although - most often in cases like this - the fillings are always cooked - e.g. cooked Tuna - or smoked salmon etc. There are two types of "maki" sushi roll - "thick" and "thin". The thick one is called "futo"-maki - and the thin one is called "hoso"-maki. They are both made in exactly the same way - except the thin one is made with a half-sheet of nori - and the thick one with a whole sheet. Obviously - the thick one can take more filling - and because it is thicker - it is sliced thinner than the "hoso"-maki sushi roll. Since the Route79 tribe lives in an area of London which also has a fairly large Japanese ex-pat community - and a large Japanese shopping centre nearby - I was persuaded to learn how to make sushi - and in particular: sushi rolls! These are incredibly easy to make - and believe me - is a lot of fun! You can choose whatever fillings you like - and whatever fillings you think will go well together - it kind of is an adventure in creativity! There is an ancient Japanese tenet which suggests that each meal should comprise of 12 different colours - thereby ensuring a balanced meal. One thing is for sure - a lot about Japanese food is in the presentation. And some dishes can look rather exquisite! Also - because there are so many different ingredients - Japanese cuisine (especially sushi) is all about savouring several tiny morsels of food - not about "pigging out". On this basis - it can be really healthy to eat Japanese-style because you tend to eat less - and eat more varied fresh ingredients. Can't be bad eh? Anyway - back to the topic: how to make sushi rolls: well first you need to pay a visit to your local Japanese shop - and get hold of the following ingredients:

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