Tag: sushi

What is Crudo? Exploring the Origins, Unique Preparation, and Delicious Variations

Ricardo Davis

– Italian crudo: a simple version of crudo dressed with lemon, olive oil, and salt
– Japanese sashimi: traditionally not dressed with oil, but often served with citrus-based ponzu or soy-based sauces
– Ono’s sashimi dishes: lean more towards crudo or ceviche, with a combination of seasonal fruit and lime juice with fish
– Crudo: Italian and Spanish word for “raw,” refers to a dish of uncooked fish, shellfish, or meat dressed with seasoning
– Carpaccio: a type of crudo where the uncooked stuff is sliced thin and often dressed with olive oil and lemon
– Tartare: another type of crudo made with raw meat or seafood that is chopped up and bound with sauce or dressing
– Sashimi: a raw preparation not in the crudo category, made with carefully sliced raw fish rarely marinated, sauced, or garnished
– Ceviche: a cousin of the crudo family, made with raw seafood marinated in citrus juice to “cook” it and transform its texture
– Tiradito: a dish from Nikkei cuisine, a mash-up of raw fish sliced thinly like carpaccio or sashimi, often marinated for a short period of time
– Different cultures have different ways of making raw food delicious, and combining these traditions can result in great dishes.

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What is a Boston Roll? How to make this delicious sushi at home!

Ricardo Davis

1. The Boston roll is a type of sushi roll made with cooked shrimp, avocado, cucumber, mayonnaise, sushi rice, nori seaweed, and tobiko fish roe.
2. The roll is inspired by traditional Japanese makizushi, but is an inside-out roll with rice on the inside and outside, and nori seaweed in between.
3. The most well-known and first creation of this type of roll was the California roll.
4. The roll can be made by spreading sushi rice on a nori sheet, adding the filling ingredients, and rolling it into a tight roll.
5. The Boston roll can be made with different fillings, but this recipe uses cooked shrimp, avocado, and cucumber.
6. Tobiko fish roe is used as a topping, but masago or seaweed pearls can be used as alternatives.
7. A sushi roll is typically cut into 8 even sizes using a sharp knife.
8. The California roll is similar to the Boston roll, but uses surimi imitation crab as a filling instead.
9. It is important to consult with a physician before consuming a Boston roll during pregnancy.
10. To make a Boston roll, you need to cook sushi rice, poach the shrimp, and roll the sushi tightly with the rice on the outside.
11. It is recommended to use a bamboo mat with plastic wrap and to keep hands moist to prevent the roll from falling apart.
12. Boston roll sushi is traditionally served with soy sauce, wasabi, and pickled ginger.
13. Sushi rolls should be stored in the refrigerator and can be frozen for up to a month if needed.
14. Tips on selecting nori sheets and where to buy them are provided.
15. The nutritional information for a Boston roll is 51 calories, 6g carbohydrates, 2g protein, 2g fat, 1g saturated fat, 22mg cholesterol, 66mg sodium, 79mg potassium, 1g fiber, 1g sugar, 44 IU vitamin A, 2mg vitamin C, 15mg calcium, and 1mg iron.

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Can You Eat Raw Crab? Discover the Risks

Ricardo Davis

– Ganjang gejang is a Korean dish featuring raw marinated crab.
– The recipe involves cleaning live crabs and marinating them in a brine solution with garlic, rice wine, soy sauce, lemon juice, and other ingredients.
– The raw crab is then refrigerated in the solution for up to three days before being consumed.
– Consuming raw seafood can pose health risks due to parasites and toxins in raw crabs.
– Similar to ceviche, which uses citrus juice to cook raw fish, the recipe is popular on TikTok.
– Raw marinated crab videos are popular on social media.
– Further investigation into the risks of foodborne illness is necessary.
– It is important to understand the risk of foodborne illness before eating raw marinated crab.

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What is Kani in Sushi? Discover the Delightful Secrets

Ricardo Davis

What is kani in sushi?

Kani is a Japanese word meaning “crab,” but it does not contain any real crab. It is an imitation crab meat made with whitefish (mainly Alaskan Pollock), wheat flour, egg whites, salt, seasonings, and crab flavorings. Red food dye is used to give it the appearance of real crab. Kani is also known as Kanikama, Surimi, Imitation Crab, Crab Sticks, or Ocean Sticks. It comes in different forms such as crab sticks, flakes or chunks, and shredded. It can be used in various recipes like sushi rolls, soups, dips, ceviche, salads, and crab cakes.

You can buy Kani at local grocery stores or Asian markets. It is low in fat and calories and a good source of protein, vitamins, and minerals. However, real crab is higher in protein, omega-3 fats, and other vitamins. Imitation crab is not gluten-free due to the wheat flour filler. Leftovers can be stored in the refrigerator for up to one week or in the freezer for up to three months. Overall, Kani is a cheaper and flavorful alternative to real crab.

Unfortunately, the given text does not provide any information about kani in sushi or any relevant facts, stats, or figures.

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Sushi vs Sashimi: Exploring Differences, Origins, and Cultural Significance

Ricardo Davis

– Sushi is made with vinegared rice combined with fresh ingredients like veggies or fish, wrapped in seaweed, and cut into small pieces.
– Sashimi consists of thinly sliced raw meat or fish and is not served with rice or sauces.
– Sushi is higher in carbs and fiber due to the rice, seaweed, and vegetables.
– Sashimi is a better source of protein and heart-healthy fats.
– A 3.5 ounce (100 grams) serving of California sushi roll contains 93 calories, 3 grams of protein, 1 gram of fat, 18.5 grams of carbs, and 1 gram of fiber.
– A 3.5 ounce (100 grams) serving of smoked salmon sashimi contains 179 calories, 21.5 grams of protein, 11 grams of fat, 0 grams of carbs, and 0 grams of fiber.
– Sashimi is higher in protein and omega-3 fats.
– Sashimi is served without rice or other accompaniments.
– Sushi is high in refined carbs and sodium, which can raise blood sugar and blood pressure levels for some people.
– Sashimi and many types of sushi contain raw fish, which can increase the risk of foodborne illness due to potential contamination with parasites and bacteria.
– Pregnant people, young children, and older adults are advised to avoid raw fish.
– Certain types of fish in sushi may contain high levels of heavy metals like mercury, which can have negative health effects.
– Sashimi may support appetite control and decrease food cravings.
– Sushi is more versatile and fits more dietary patterns than sashimi.

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Maki vs Hand Roll: Unraveling the Sushi Differences

Ricardo Davis

– The article discusses the difference between maki rolls and hand rolls in sushi.
– Sushi originated from ancient China and spread to Japan in the 9th century.
– Maki rolls are rolls that are cut into bite-size pieces and made by layering nori, sushi rice, and fresh fish/vegetables, rolling them into a log, and cutting into pieces.
– There are two types of maki rolls: hosomaki with one ingredient and futomaki with two or more ingredients.
– Hand rolls, or temaki, are kept in a cone or log shape and meant to be bitten into.
– Some sushi restaurants offer both traditional maki rolls and specialty rolls with various toppings and sauces, while others focus on a more traditional sushi experience with simple rolls like spicy tuna or cucumber.
– Maki rolls are typically not filled with tempura or specialty fillings like dynamite and eel sauce.
– Examples of classic maki rolls include spicy tuna roll, California roll, cucumber roll, salmon and avocado roll, and rainbow roll.
– Hand rolls, also known as temaki, are difficult to eat with chopsticks and are meant to be eaten with hands.
– Popular fillings for hand rolls include baked salmon skin with radish sprouts and cucumber slices, spicy tuna with radish sprouts, salmon avocado with sesame seeds and scallion strips, and blue crab mixed with Kewpie Japanese mayonnaise.

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How Many Pieces in a Sushi Roll? Explained Comparatively

Ricardo Davis

– Most sushi rolls contain between 6 to 8 pieces
– Thicker rolls will typically contain fewer pieces than thinner ones
– The most common number of pieces for a sushi roll is 6 or 8
– The most common ingredients in a sushi roll include vinegared rice, nori, and various fillings like raw fish, vegetables, and pickled items
– Some sushi rolls may contain more than one filling
– Sushi chefs may garnish the top of the roll with sesame seeds or other decorative toppings
– To make a sushi roll, one needs to prepare ingredients such as cooked rice, fish or vegetables, spread the rice over a sheet of nori, place the fillings, and roll it tightly into a log shape before slicing it into individual pieces
– Sushi rolls typically range from 7″ to 8″ in size
– Adults can safely enjoy up to 10-15 pieces of sushi per week
– Ordering three rolls can result in 18-24 pieces of sushi
– One roll is recommended per person when ordering for a group
– Makizushi is prepared by rolling rice, fish, vegetables, or other fillings with nori seaweed and cutting it into many pieces
– Temaki is served as one big piece, like an ice-cream cone
– Raw sashimi can stay fresh in the refrigerator for up to two days, while cooked sushi can last longer
– Sushi rolls may not be as satisfying of a meal as they appear, as the sauces and toppings used can be high in fat, resulting in a lack of sufficient protein and fiber to make a person feel full and allowing calories to accumulate rapidly.

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The Fascinating Origin and Culinary Uses of Red Tobiko

Ricardo Davis

– Red tobiko
– Flying fish roe
– Garnish for sushi and sashimi
– Popular ingredient in Japanese cuisine
– Processed in Japan under the Tobikko® brand
– Adds flavor and texture to dishes
– Attractive on raw oysters
– Ingredients include flying fish roe from Indonesia and China
– Herring roe from Scotland
– High fructose corn syrup
– Gluten-free soy sauce
– Salt
– Monosodium glutamate
– FD&C Red #40
– Red tobiko caviar
– Topping on sushi makis and nigiris
– Made from flying fish roe
– Tinted red with beet
– Intense hue
– Can be used to make sushi at home
– Can be used to garnish appetizers and hors d’oeuvres.

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Tobiko Sushi: The History, Preparation, and Culinary Delights

Ricardo Davis

– Tobiko sushi is a popular sushi roll filled with crab, avocado, and topped or rolled in tobiko roe (flying fish roe).
– Tobiko comes in different colors including orange, black, red, yellow, and green.
– Tobiko is a natural ingredient used in Japanese cuisine, known for its vibrant orange color.
– Tobiko can be purchased at Asian grocery stores or local sushi counters.
– Tobiko is often confused with other types of Japanese caviar or fish eggs, so it’s important to specify tobiko or masago.
– This recipe for tobiko sushi is easy to make and uses only a few ingredients.
– The rice used for making sushi can be short grain or medium grain rice, such as Lundberg Organic California Sushi Rice or Botan Calrose Rice.
– Seasoned rice vinegar is recommended for the sushi rice, brands like Marukan and Nakano are good options.
– Nori seaweed paper is needed for making the sushi rolls and can be found at most grocery stores.
– Masago eggs and tobiko are both full of fatty acids and are commonly used on California rolls.
– It is important to specify tobiko when purchasing, as it can be confused with other types of Japanese caviar, salmon eggs, or capelin fish.
– Tobiko sushi can be made in different colors depending on the tobiko roe chosen.
– The ingredients for tobiko sushi include sushi rice, seasoned rice vinegar, water, salt, tobiko or masago, and nori seaweed paper.
– High-quality sushi rice brands include Lundberg Organic California Sushi Rice, Botan Calrose Rice, or Nishiki Premium Grade Rice.
– Tobiko can be purchased online or from local sushi restaurants.
– Nori sheets can be found in most grocery stores.
– The article provides instructions on how to make tobiko sushi and lists the ingredients needed, including nori seaweed sheets, imitation crab meat, cucumber, avocado, pickled ginger, wasabi, and optional sauces and toppings.
– It suggests using homemade sushi rice made in an Instant Pot and provides instructions for making it.
– The article also guides readers on how to roll the sushi, including placing salmon, imitation crab, avocado, and cucumber on the rice, rolling it tightly with a bamboo mat, and slicing it into segments.
– It mentions that tobiko flying fish roe can be used as a topping for the sushi.

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