Research Recipes

The recipe I am designing for my recipe page is Sushi. Sushi is a traditional Japanese dish which can be made and presented in a number of different ways. Here are some images-

Research Recipe 1- Salmon Sushi

Source- http://www.taste.com.au/recipes/18216/sushi Try your hand at making these traditional Japanese sushi with a salmon and avocado fillingIngredients: 2 1/2 cups (540g) koshihikari rice 3 3/4 cups (935ml) cold water 1/2 cup (125ml) rice vinegar 2 tablespoons caster sugar 1/2 teaspoon salt 6 nori sheets 200g fresh salmon, cut into 1cm-thick batons 1 avocado, halved, stoned, peeled, thinly sliced

Method: Step 1- Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly. Step 2- Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool. Step 3-Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread onesixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you. Step 4- Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado. Step 5- Use a sharp knife to slice sushi widthways into 1.5cm-thick slices

Spicy Sushi Dipping SauceSource- http://allrecipes.com/recipe/spicy-sushi-dipping-sauce/ Ingredients: 2 tablespoons soy sauce teaspoon chile-garlic sauce teaspoon sesame oil 1 pinch garlic powder 1 thin slice lemon Method: Stir soy sauce, chile-garlic sauce, sesame oil, and garlic powder together in a small bowl; add lemon slice.

Evaluation: In this recipe there are many ingredients which do not suit my survey. This is a difficult recipe and so it would be hard to follow it. Even though this recipe has many flavours and would be tasty it would take a long time to make.

Research Recipe 2- Teriyaki Chicken Sushi

Sourcehttp://www.taste.com.au/kitchen/recipes/terriyaki+chicken+sushi,16799

Ingredients: 1 sheet of nori (seaweed) 1/2 a cucumber 1/2 an avocado 500g sushi rice 1Tbsp teriyaki sauce 250g chicken breast Method: 1. Cook the chicken in the teriyaki sauce 2. Cut the chicken, cucumber and avocado into slices 3. Cook the rice according to the directions on the packet 4. Place the Nori on the bamboo mat, then spread the rice on 5. Place the chicken, cucumber and avocado in the centre 6. Roll the sushi into a cylinder 7. Enjoy

Soy, Wasabi and Ginger Dip

Source- http://www.yummly.com/recipe/external/Sushi-Dipping-Sauces393103 Ingredients 100 ml soy sauce 1 tsp wasabi 2 tbsps ginger (thinly sliced pickled) MethodMix together a little of the soy sauce and wasabi to make a smooth paste then add the remaining soy. If youd like it hotter add more wasabi. Stir in the pickled ginger.

Evaluation: This dish is most likely the best recipe idea for sushi. This is a quick and easy dish to make which doesnt include nuts. It can be presented nicely and uses most ingredients from my survey. It will be easy to follow the recipe as it isnt difficult, I could also swap some ingredients around and make sure it suits the needs of my survey.

Research Recipe 3- Prawn Hand Rolls

Source- http://www.taste.com.au/recipes/11308/prawn+hand+rolls Ingredients: 275g (1 1/4 cups) sushi rice or medium-grain white rice 310ml (1 1/4 cups) water 1 1/2 tablespoons sushi vinegar 12 green king prawns 2 tablespoons sushi vinegar, extra 1/2 Lebanese cucumber, halved lengthways, deseeded, cut into 5mm thick strips 30g enoki mushrooms, ends trimmed 1/2 small oak leaf lettuce leaves separated, washed, dried 3 teaspoons wasabi 6 sheets sushi nori (roasted seaweed) Method: Step 1- Follow the method of making the rice in the basic rolled sushi recipe (steps 1-2), using the rice, water and vinegar quantities listed above. Step 2- Remove the heads from the prawns and carefully pull out the dark veins. Beginning at the tail end, push a long skewer through each prawn between the flesh and the shell, just under the legs (this prevents curling). Fill a large frying pan with water and bring to the boil. Place the prawns in the water and cook, turning halfway through cooking, for 2-3 minutes or until they change colour. Drain and plunge into a bowl of cold water to stop the cooking process. Drain on paper towel. Set aside for 5 minutes to cool. Carefully remove the skewers. Peel the prawns, leaving the tails intact. Step 3- Fill a medium non-aluminium bowl with water and add the extra sushi vinegar. Assemble the prawns, cucumber, mushrooms and lettuce on a tray or board with the rice, wasabi and vinegared water nearby. Step 4- Use a pair of scissors to cut a sheet of nori in half. Return Step 5-1 half to the packet and seal. Place the remaining half, shiny-side down, with a short side facing you, on a bamboo mat or clean surface about 2cm from the closest edge. Step 6-Dip your hands and a 1/4 cup measure in the vinegared water, shake off any excess and measure 1/4 cup of cooked rice. Pile the rice on the centre of the nori. Dip both hands in the vinegared water, shake off any excess and use your fingers to spread the rice over the piece of nori, leaving a 2cm strip down 1 long side and a 2cm strip along the 2 short sides free of rice. (The long side that is covered with rice will become the opening of the roll.)

Step 7- Use a finger or small spatula dipped in the vinegared water to smear some wasabi in a horizontal line along the centre of the rice. Place 1 prawn over the line of wasabi with the tail end just overhanging the edge of the ricecovered nori. Place a line of cucumber strips trimmed to the width of the rice, mushrooms and a small Step 8- lettuce leaf on top of the prawn. Roll up diagonally to form a cone with the prawn tail and other fillings protruding from the opening.

Soy, chilli and lime dip Source- http://www.yummly.com/recipe/external/Sushi-Dipping-Sauces393103 Ingredients: 100ml soy sauce 1 red chilli, finely sliced 1 lime, juice and finely grated zest 2 spring onions, finely chopped Method: Mix the ingredients together in a small bowl

Evaluation: This dish suits my criteria of success as it does not use nuts but it will be hard to make in just the one hour to make our dish. This recipe looks tasty but most ingredients here do not match the ingredients which I have included in my survey. This is an interesting dish but I will not be using most of the ingredients.

Comparison table In the table below I have compared the ingredients for my sushi roll from the 3 recipes. I have done this to find common ingredients. Recipe 1 Recipe 2 Recipe 3 2 1/2 cups (540g) 275g (1 1/4 cups) sushi 500g sushi rice koshihikari rice rice or medium-grain white rice 1/2 cup (125ml) rice vinegar 3 3/4 cups (935ml) cold water 1/2 teaspoon salt 6 nori sheets 200g fresh salmon, cut into 1cm-thick batons 1 avocado, halved, stoned, peeled, thinly sliced 1 sheet of nori (seaweed) 250g chicken breast 1/2 an avocado 6 sheets sushi nori (roasted seaweed) 12 green king prawns 1/2 Lebanese cucumber 1 1/2 tablespoons sushi vinegar 310ml (1 1/4 cups) water

1/2 a cucumber

1/2 small oak leaf lettuce

Evaluation From the table I have come up with the following conclusions The most common ingredients are rice and nori seaweed rolls Other ingredients include water, sushi vinegar, water and cucumber I cannot use nuts

My Recipe- Prawn Sushi Roll

Nori Seaweed sheets Tempura prawns These are good quality sheets which are commonly used Tempura prawns are an easy quick ingredient which goes well in sushi with other ingredients This is a popular common vegetable which is preferred over avocado This is used in many sushi rolls and adds a nice taste Soy sauce is a popular dipping sauce which is going to be mixed with other ingredients for an interesting taste Wasabi is an interesting side dip Ginger is more common and gives your mouth a neutral taste

Lebanese cucumber Mayonnaise Soy sauce

Wasabi Pickled ginger