Skittles asked in Food & DrinkCooking & Recipes · 1 decade ago

Is it really expensive to make sushi? and is it hard?

Do yo uhave a recipe?

I think it would be fun to offer sushi at the horse stall decorating compatition cause we are doin a hawiian christmas theme and they serve sushi on christmas in hawaii

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  • Anonymous
    1 decade ago
    Favorite Answer

    It depends on what you are making. Sushi rolls are probably the easiest and safest to start making on your own, since most of the fish used is cooked. I would start out with a California roll - they are quite good.

    Here is a site with some sushi recipies to help you out.

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  • 1 decade ago

    A few ideas... since i dont know how to make sushi.

    Firstly i would like to mention that the only reason they serve a lot of sushi in hawaii is because of the large japanese population there... its not really hawaiian.

    The hard part about sushi is the rice, i beleive it is boiled then wrapped around the fish in a log shape (or just made into a brick with the fish on top. But i may be wrong i havnt actually made it myself.

    The fish is the expensive part... your looking at something a little expensive although not as expensive as buying sushi, another idea if the rice is an issue is making sashimi... which is basically sushi without the rice. When i go to hawaii, I noticed that Ahi (yellowfin tuna) is usually quite popular seared and seved as sashimi. To do this you take the cut of tuna, flour, bread and season it, while you are doing this have a pan of oil heating on high on the stove. Once the pan is hot, sear the fish on both sides for thirty seconds to one minute (depending on how hot your stove gets), basically the fish should be just turning white or very light brown and should still be raw in the middle. Afterwards, slice the fish into thin rectangular slices and serve chilled with soy sauce, wasabi and ginger.

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  • 4 years ago

    because of the fact fish is going off easily so particularly would be unable to be arranged a protracted time in strengthen and clean components are used. the dearer the sushi gets, the brisker that's. There are presently some eating place chains in the united kingdom the place sushi is served and it quite is fantastic, even even though it quite is all the two farmed fish and/or frozen.

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  • 1 decade ago

    Sushi is fragile and would not be the best thing to be left out. You might want to make vegetarian sushi. You need to learn how to make sushi rice and you need a sushi mat. Yeah it is hard and labor intensive. I will take a long time to make.

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  • 1 decade ago

    Before beginning to make sushi you should be sure to just not begin trying to create your own rolls freehand. There are bamboo sushi rollers that allow you to just put the seaweed, rice, then fish then roll it and slice. Very simple.

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  • Anonymous
    1 decade ago

    expensive for the fish but u can use white rice shrimp and thats not too expensive but fish always is

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  • 1 decade ago

    it is hard to make. unless you've had practice, you should buy it or bring something else. the Japanese train for years before it's perfected.

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  • JubJub
    Lv 6
    1 decade ago

    "Homemade Sushi" - 10 rolls

    FILLINGS:

    4 oz. cooked, shelled and deveined shrimp; thinly sliced lengthwise

    4 oz. imitation crab sticks (surimi); cut lengthwise into pencil-thin sticks

    4 oz. thinly sliced smoked salmon

    1 medium-ripe avocado; cut lengthwise in half, then thinly sliced lengthwise

    1 medium carrot; cut crosswise in half, then lengthwise into pencil-thin sticks

    1 small cucumber; cut lengthwise into pencil-thin sticks

    GARNISHES:

    black sesame seeds

    white sesame seeds

    minced chives

    ACCOMPANIMENTS:

    pickled ginger

    soy sauce

    wasabi (Japanese horseradish)

    SUSHI RICE:

    2 cups Japanese short-grain rice

    2 tbsp. sugar

    1 tsp. salt

    1/2 cup seasoned rice vinegar

    1 (ten 8x7" sheets) pkg. roasted seaweed for sushi (nori)

    Chives for garnish

    1) Assemble Fillings: Place each Filling in a small bowl. Cover bowls with plastic wrap and place in 15x10" jelly-roll pan for easy handling. Refrigerate Fillings until ready to use.

    2) Assemble Garnishes and Accompaniments: Place each Garnish in a small bowl. Place each Accompaniment in a small serving dish; cover. If not serving right away, refrigerate pickled ginger and wasabi.

    3) Prepare Sushi Rice: In 3-quart saucepan, heat rice, sugar, salt and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and liquid is absorbed (rice will be sticky). Remove saucepan from heat; stir in vinegar. Cover and keep warm.

    4) Make sushi rolls: Place 12"-long piece plastic wrap on work surface. Place small bowl of water within reach of work area; it's easiest to handle sticky sushi rice with damp hands.

    5) Place 1 nori sheet, shiny (smooth) side down, with a short side facing you, on plastic wrap; top with generous 1/2 cup Sushi Rice. With small metal spatula and damp hands, spread and pat rice down to make an even layer over nori, leaving 1/4" border all around sheet.

    6) On top of rice, starting about 2" away from side facing you, arrange desired fillings crosswise in 1 1/2"-wide strip.

    7) Using end of plastic wrap closest to you, lift edge of sushi, then firmly roll sushi, jelly-roll fashion, away from you. Seal end of nori sheet with water-dampened finger. Place sushi roll on tray or platter.

    8) Repeat steps 5 through 7 to make 10 sushi rolls in all, changing plastic wrap when necessary. Cover and refrigerate sushi rolls 30 minutes or up to 6 hours.

    9) To serve, with serrated knife, slice off and discard ends from each sushi roll. Slice each roll crosswise into ten 1/2"-thick slices. Arrange sliced rolls on platter; garnish with chives. Serve with Accompaniments.

    "Sushi Dipping Sauce" - 1/2 cup (enough for 6 sushi rolls)

    3 tbsp. grated daikon (white radish)

    1 tbsp. grated ginger root

    1/2 to 1 tsp. prepared wasabi

    1/4 cup soy sauce

    1 to 2 tbsp. water (optional)

    1 green onion (scallion); sliced, for garnish

    In small bowl, mash together daikon, ginger and wasabi. Stir in soy sauce until smooth. Taste; add water a little at a time if sauce is too salty. Garnish with green onion, if desired.

    I have a feeling it took more "work" to type this, than it will for you to make it!!!

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