| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
|
|
Cooked octopus |
|
|
Cooked prawns |
|
|
Raw tuna |
|
|
Salmon caviar |
|
|
Japanese sticky rice |
|
|
Lava seaweed |
|
|
Wasabi |
|
|
Asparagus |
|
|
Shiitake mushrooms |
|
|
Chicken stock |
|
|
Diced tofu |
|
|
Chopped seaweed |
|
|
Soy sauce |
|
|
Shiitake mushrooms |
INSTRUCTIONS
SUSHI
MISO SOUP
Sushi (Recipe 1): Pour cooked rice into tray. Finely slice the salmon and
tuna. Put seaweed down on a sushi mat and press rice down on to it.
Slice mushrooms and asparagus into pieces and lay along the rice.
Add the wasabi. Roll the sushi and cut into slices.
Serve with salmon caviar, wasabi and soy.
Sushi (Recipe 2): Squeeze the rice into balls and press the prawns, tuna or
salmon into the top
Miso Soup: Boil the chicken stock in a wok. Chop the seaweed and mushrooms
and put in a bowl with the tofu.
Pour the chicken stock over the top and serve.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”