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That is just georgous Daphne!
"Time you enjoy wasting is not wasted time."
Laura
Posts: 9,484
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Joined: Apr 2006
It was very thin slices laid on a diagonal on the saran, in alternating rows with cucumber, and shrimp.
Tazyba Zushi
1 small cucumber
salt
8 medium raw shrimp - heads removed
Sumeshi rice - 1 1/4c rice, 1 tbs. sugar, and 1/2 tsp. salt
2 oz. smoked salmon sliced into 2 x 1/2" strips.
Cut cucumber very thinly lengthwise, sprinkle with salt and let stand 15 minutes. Wash off salt and cut into 2 x 1/3" strips
insert a bamboo skewer lengthwise into body of each shrimp to stop it's curling. Boil in salted water 2 or 3 minutes. Remove skewer, peel off shell and tail, then cut in half along spine.
Cover mat with a piece of saran. Spread 1/4 of the rice over it and roll it as an 8" long cylinder. Carefully remove plastic wrap from rice roll. Make 4 rolls and set aside.
Wrap mat in plastic wrap, tucking ends underneath mat and alternately lay salmon strips, 2 slices of cucumber, and shrimp side by side diagonally on the mat to make stripes. Repeat to cover mat.
Put rice roll on top and roll mat again. Wrap plastic wrap firmly around roll and remove mat. Cut through plastic wrap into 4 pieces. Repeat to make another 3 rolls.
Remove plastic wrap and serve sushi with shoyu.
These are so pretty and so very very good. I can't wait to make them again.
You only live once . . . but if you do it right once should be enough!