DOCSLIB.ORG

Minine Sushi Restaurant.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Minine Sushi Restaurant.Pdf Lunchmenü Ramyun 14.- Ramyun-Beilage: 4 Stücke Maki 4.- Ramyun-Nudeln in Rindsbouillon 2 Stücke Gyoza 3.- Scharf oder Mild 1/2 Ei 0.- Vegi Bento 20.- Frittierte Tofu mit Sesam, Maki Vegi, Tamagoyaki (Omelette), Yaki Udon, Misosuppe Tonkatsu Bento 21.- Knusprig frittierter Schweinsschnitzel, hausgemachte Tonkatsusauce, Weisskohlsalat, Misosuppe Lunchmenü Kaisendon Bento 22.- Avocado, Gurke, Surimi, Mango, Ingwer, Eisbergsalat, Paprika, Tuna, Lachs über Reis mit hausgemachter Sauce und Misosuppe Unsere Angestellten geben Chefmenü Bento 23.- Ihnen sehr gerne Auskunft über Verschiedene warme Gerichte mit Zutaten die diversen Chefmenüs! der Saison und passend zum Wetter Beilagen Misosuppe 5.- Sojabohnenpaste mit Lauch, Wakame und Tofu Edamame Bohnen 5.- Sojabohnen gekocht und gesalzen Gyoza Vegi 9.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten und Lauch Gyoza Chicken 10.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten, Lauch und Chicken Kimchi 5.- Hausgemachte koreanische Spezialität Eingelegter scharfer Chinakohl Salat und Tempura Wakame Salat 5.- Grüner Seetang Salat mit Essig und Sesamöl und Sesam Lachssalat 17.- Gemischter Salat mit gebratenen Lachsstreifen, Avocado, Paprika und Minine Salat 15.- Tomaten verfeint mit Wasabi Yuzu Sauce Knackiger Weisskohlsalat mit Avocado, Wakame, Edamame und Tofu verfeint mit Sesamsauce Vegi Tempura 19.- Frittierte Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Avocado Minine Tempura 28.- Grosse Portion frittierter Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Crevetten, Chicken, Calamare Udon Udonsuppe Combo Vegi 36.- Udonnudeln im hausgemachten Bouillon, Vegi Tempura und 4 Rolls Udonsuppe Combo Chicken 38.- Udonnudeln im hausgemachten Bouillon, div. Tempura und 4 Rolls Yaki Udon Combo Vegi 36.- Gebratene Udonnudeln mit Gemüse, Vegi Tempura, Misosuppe und 4 Rolls Yaki Udon Combo Chicken 38.- Gebratene Udonnudeln mit Chicken, div Tempura, Misosuppe und 4 Rolls Donburi Katsudon Combo Vegi 38.- Knusprig panierte Tofu mit hausgemachter Tonkatsusauce, Weisskohlsalat, 4 Rolls und Misosuppe Katsudon Combo Pork 40.- Knusprig panierte Schweinsschnitzel, mit hausgemachter Tonkatsusauce, Weisskohlsalat, 4 Rolls und Misosuppe Katsudon Combo Chicken 40.- Knusprig panierte Chickenkatsu, mit hausgemachter Tonkatsusauce, Weisskohlsalat, 4 Rolls und Misosuppe Donburi, Steak Unadon Combo 38.- Gegrillter Unagi (Aal) über Reis, Lauch, div. Tempura, Misosuppe Kaisendon Combo 38.- Avocado, Gurke, Surimi, Mango, Salat, Paprika, Lachs, Tuna über Reis, div. Tempura, Misosuppe Salmon Steak 38.- Gegrillter Salmon mit hausgemachter Sauce, Reis, Weisskohlsalat mit Tomaten, Brokkoli und herzhafter Knoblauchsauce Sushi - Nigiri Salmon 3.50.- Ebi 3.40.- Crevetten Tuna 4.- Ika 3.20.- Sepia Unagi 3.50.- Tako 3.30.- Aal Octopus Hamachi 4.50.- Inari 3.40.- Kingfisch Reis in Tofutaschen Sushi - Maki Hosomaki 21.- Je 6 Stück von Gurke, Avocado, Lachs, Tuna Maki Tuna 15.- 10 Stück, gekochter Tuna mit Gemüse und Ei Maki Vegi 13.- 10 Stück Gemüse Futamaki Maki Mix 19.- 3 California, 3 Maki Tuna, 1 Lachs Avocado, 1 black Tuna, 1 Maki Crevetten, 1 Maki Chicken, 4 Hosomaki Sushi - InsideOut Maki Crevetten 15.- 8 Uramaki Rolls mit frittierten Crevetten California Rolls 16.- 10 Stück, mit Surimi Avocado und Ei Lachs Avocado 15.- 8 Uramaki Rolls mit weissem Sesam Maki Chicken 14.- 8 Stück mit frittiertem Chicken Black Tuna 15.- 8 Stück mit schwarzem Sesam Sushi - Menü Tokyo 35.- Kyoto 39.- 4 Lachs Nigiri, 3 Tuna Nigiri, 3 Hamachi 2 Lachs Nigiri, 2 Tuna Nigiri, 2 Hamachi Nigiri Nigiri, 2 Crevetten Nigiri, Unagi Nigiri, Tako Nigiri, Ika Nigiri, Maki Crevetten, Black Tuna, LachsAvo, Maki Chicken Sushi Mix Klein 32.- 2 Lachs Nigiri, Tuna Nigiri, Hamachi Nigiri, Sushi Mix Gross 59.- Ebi Nigiri, Ika Nigiri, 2 Maki Tuna, Cali, 4 Lachs Nigiri, 4 Tuna Nigiri, 4 Hamachi LachsAvo, Black Tuna, Maki Chicken, Nigiri, 2 Ebi Nigiri, 2 Ika Nigiri, 2 Maki Tuna, Maki Crevetten, 4 Hoso 2 California, LachsAvo, Black Tuna, Maki Chicken, Maki Crevetten, 4 Hoso Sashimi 17.- Je 5 Stück von Lachs und Tuna Sushi Combo 49.- Sashimi Lachs und Tuna, Maki Roll, Nigiri, Tempura, Misosuppe.
Load more

Recommended publications
  • Requirements for Alternate Protein Products in the SFSP
    Requirements for Alternate Protein Products in the Summer Food Service Program This guidance applies to meals and snacks served in the Summer Food Service Program (SFSP). The U.S. Department of Agriculture’s (USDA) SFSP meal patterns require 2 ounces of the meat/meat alternates component at lunch and supper. The meat/meat alternates component is optional at breakfast. A 1-ounce serving of the meat/meat alternates component may be one of the two required snack components. For information on the SFSP meal patterns and the meat/meat alternates component, review the Connecticut State Department of Education’s (CSDE) resource, Requirements for the Meat/Meat Alternates Component of the SFSP Meal Patterns, and visit the “SFSP Meal Patterns” and “Meat/Meat Alternates Component for the SFSP” sections of the CSDE’s SFSP webpage. Alternate protein products (APPs) credit as the meat/meat alternates component in the SFSP meal patterns. APPs are food ingredients that may be used alone or in combination with meat, poultry, or seafood. They are processed from soy or other vegetable protein sources and may be dehydrated granules, particles, or flakes. Some examples include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. APPs may be used in the dry (nonhydrated), partially hydrated, or fully hydrated form. APPs are generally used as part of a formed meat patty or in a vegetarian patty resembling a meat product. Examples of foods that might contain added APPs include beef patties, beef crumbles, pizza topping, meat loaf, meat sauce, taco filling, burritos, and tuna salad.
    [Show full text]
  • Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
    COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants.
    [Show full text]
  • Akemi Speisekarte Neu 2017
    TAPAS 01 Pork roast Asian-style 4 Grilled pork belly with crispy skin 02 Char Siu BBQ Pork 4 Marinated pork with honey glaze 03 Laab Gai 4 Minced chicken breast, Thai-herbs, mint, onions, lime, roasted rice 04 Chicken Teriyaki 4 Grilled chicken in teriyaki sauce 05 Honey-lime-skewer 4 Chicken with honey-lime-marinade 06 Sweet-sour pork ribs 4 Crispy breaded pork ribs with pineapple 07 Grilled Entrecote strips 4 Roasted rice, chilli, lime, onions, herbs 08 Cantonese grilled duck 6 09 Saté-Skewer 4 Grilled chicken with peanut sauce (also available with organic tofu) 10 La Lot 4 Grilled minced beef, wrapped with fresh La Lot leafs and lime-chilli-sauce 11 Gold Chicken 4 Yellow curry with chicken with sweet potatoes (also available with organic tofu) 12 Bao Bun 4 Steamed yeast dough, filled with BBQ pork, pickled veggies and peanuts (also available with organic tofu) 13 Homemade spring rolls 4 Minced meat, morels, glass noodles, herbs 14 Thai-Seafood-Salad 5 Surimi, shrimps, squid, red onions, celery, tomatoes 15 Salmon-Teriyaki 5 Grilled salmon filet in teriyaki sauce 16 Salmon-Avocado-Tatar 5,5 17 Shrimps on sweet potato 4 Fried shrimps on sweet potatoes 18 Dumplings (gluten free) 4 Filled with veggies and shrimps 19 Crispy shrimps with Avocado-Tatar 4 20 Fresh summer rolls 4 Rice paper rolls with shrimps, fresh herbs , salad and rice noodles (also available with avocado) 21 Thai-Papaya-Salad 4 Papaya, cherry tomatoes, peanuts, garlic, lime 22 Eggplant with Thai-basil 4 Fried eggplant with garlic and Hoisin-sauce 23 STr fried seasonal Asian
    [Show full text]
  • Chelsea Mansion Menu
    COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Roasted Duck Crostini Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Chinese Chicken Salad in a Crisp Wonton Cup Five-spiced Tuna Skewer Garden Vegetables, Mandarin Orange Dressing Mango Salsa Mini ‘BLT’ Smoked Salmon “Reuben” Miniature Tomato, Bacon Jam, Lettuce, Pretzel Bun Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Fresh Figs Wrapped in Prosciutto Di Parma Smoked Salmon Tartare on Pumpernickel Toast Mascarpone Cheese, Fresh Mint Chilled Smoked Norwegian Salmon, Lemon Juice, Sea Salt and Pepper California Rolls Sushi Rice, Crab Surimi, Avocado, Nori Wrapper, Wasabi Dilled Shrimp on Crisp English Cucumber Poached Jumbo Shrimp, Fresh Dill Spread Baby Red Bliss Potatoes with Fresh Sturgeon Caviar Crème Fraîche Classic Shrimp Cocktail Gulf Shrimp, Horseradish Dipping Sauce Goat Cheese and Red Onion Marmalade Tart Creamy Herb Goat Cheese, Savory Red Onion Marmalade Grilled Lemon Dijon Shrimp Skewer Wrapped in a Fresh Snow Pea Wild Mushroom Bruschetta Herb Goat Cheese, Croustade, Micro Arugula Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Tomato Mozzarella Salad Skewers Fresh Mozzarella, Cherry
    [Show full text]
  • By Sarah Snyder and Libin Korah
    SUSHI by Sarah Snyder and Libin Korah Kentucky State1 Food Code KRS 217.005-217.992 Kentucky Food Drug and Cosment Act 902 KAR45:005 Definitions • Sushi: ready-to-eat cooked rice that has been acidified with vinegar solutions formed with raw or cooked fish and other seafood such as imitation crabmeat made from surimi (fish based food product), fresh chopped vegetables, pickles, tofu, etc. • Sashimi: thin slices of raw fish that are presented ready-to-eat. 2 Sushi statistics • Served in over 60 facilities in the Louisville Metro Area. • Potentially Hazardous so it must be prepared, stored, and served in a proper manner. • Growing trend (Even in some Mexican and American restaurants). • Complicated process to ensure food safety. 3 Options for Sushi Rice 1. Hot or Cold holding at proper temperatures HACCP Plan and Variance NOT required 2. Use Time as a Public Health Control Written Procedures and Documentation required 3. Render rice non-potentially hazardous by adding vinegar to acidify and be held at room temperature (pH control) HACCP Plan and Variance required 4 1. Temperature Control • Rice is cooked, acidified, properly cooled, and held cold (41 degrees Fahrenheit or less). • Rice is cooked, acidified, and held hot (135 degrees Fahrenheit of above). 5 2. Time as a Public Health Control • KRS 3-501.19 • Time only, rather than temperature controls. • For ready-to-eat potentially hazardous food displayed or held for service and for immediate consumption. 6 2. Time as a Public Health Control • Must be served or discarded within 4 hours. • Must be marked or otherwise identified with the time to serve or discard.
    [Show full text]
  • The Asian Surimi Industry Beringsea, Andwithinthe Sovietexclu­ Sive Economic Zone (EEZ)
    Foreign Fishery Developments ing capability, year-round availability, white color, and pleasant taste. Walleye pollock is predominantly found in the North Pacific, in waters off Alaska, the The Asian Surimi Industry BeringSea, andwithinthe SovietExclu­ sive Economic Zone (EEZ). As foreign access to pollock stocks in the U.S. and The Asian surimi industry is under­ dynamic commodities in the Asian SovietEEZ'sisbeingreduced, however, going a period of rapid change as the seafood industry because of recent in­ other demersal species such as hoki, Republic ofKorea, Thailand, New Zea­ novations in production and utilization. Macruronus novaezelandiae, and blue land, and the United States are increas­ Surimi is an intermediate product made whiting, Micromesistius poutassou, as ingly challengingJapan'sposition as the from minced fish meat that has been well as pelagic species suchasjackmack­ world's leading surimi producer. The washed, refined, and treated with cryo­ erel' Trachurusjaponicus, and sardine, appreciation ofthe yen and the Japanese protectants. Although fish paste products Sardinia melanostrichus, are also being exclusion from U.S. and Soviet walleye have been hand-made for centuries, a used in surimi production (Table 3). To or Alaska pollock resources, have caused process for freezing surimi, invented in date, however, producers have not found Japanese production to decline from its 1960, provided the impetus for expand­ any single species besides pollock that 1984 peak of418,000 metric tons (t) to ing the industry and surimi markets based both satisfies the necessary processing only 310,000 t in 1989. Meanwhile, the on the vast walleye pollock, Iheragra criteria and is sufficiently abundant to outputoftheotherfour majorproducing chalcogramma, resource.
    [Show full text]
  • Surimi Seafood Product
    Surimi Seafood Product INGREDIENTS NUTRITIONAL CONTENT Control (%) WPC 80 (%) Per 100g Control WPC 80 Surimi, uncured 47.50 42.50 Calories 100kcal 100kcal Water, ice 39.00 42.75 Total Fat 0g 0.5g Starch, modified 8.00 8.00 Saturated Fat 0g 0g Sugar 2.00 2.00 Trans Fat 0g 0g Monosodium glutamate 1.00 1.00 Cholesterol 15mg 15mg Salt 1.40 1.40 Total Carbohydrates 13g 13g Crab flavoring 0.75 0.75 Dietary Fiber 0g 0g Crab extract 0.35 0.35 Sugars 2g 2g Whey protein concentrate, 80% Protein 8g 8g protein (WPC 80) 0.00 1.25 Calcium 6mg 16mg Total 100.00 Magnesium 22mg 22mg Phosphorus 143mg 130mg Potassium 55mg 55mg Sodium 800mg 800mg Iron 0mg 0mg Vitamin A 34IU 32IU Vitamin C 0mg 0mg PREPARATION 1. Thaw to soften the surimi or fish meat, not above 1°C 4. Extrude the paste in a thin sheet (2 mm or 0.08”) (34°F). onto a hot stainless steel belt or drum; raise 2. Chop meat in bowl cutter at a lower speed, temperature of paste to 90°C (194°F) to set gel. alternately adding salt and half the amount of ice 5. Cool, remove from belt/drum and pass through water until a thick paste is obtained. coloring, slitting and rope rolling machines. 3. Add the remaining ingredients and chop at high- 6. Cut into sticks, vacuum package and pasteurize at speed to a fine paste, not to exceed 10-12°C (50- 85-90°C (185-194°F) for 50 minutes.
    [Show full text]
  • Oyster-Bar-Menu-Feb-2020.Pdf
    starters oyster shooters crab cakes 17.9 9 *bloody mary shooter 6.99 Mesclun greens with a citrus aioli. A fresh oyster with Absolut Vodka, tomato juice, celery and cocktail sauce. jalapeno poppers 9.99 Tempura jalapeno halves with spicy surimi crab, *tequila shooter 6.99 cream cheese, sushi rice and avocado. A fresh oyster with Sauza Gold Tequila and cocktail sauce. *oysters on the half shell *vodka shooter 6.99 Half dozen 17.99 A fresh oyster with Absolut Citron or Peppar Vodka One dozen 26.99 and cocktail sauce. * garlic fries 5.99 virgin shooter 4.99 Premium golden fried potatoes tossed with an infused A fresh oyster served straight up with tomato juice, herb garlic olive oil. celery and cocktail sauce. * 26.99 calamari 11.9 9 the six shooter Fried calamari strips with cocktail & tartar sauces for dipping. A selection of Vodka, Tequila and Bloody Mary oyster shooters—two of each. tempura asparagus 9.99 Fresh asparagus in a light batter with a citrus aioli. seafood cocktails seafood salads Served with our Chef’s special cocktail sauce and lemon wedge All salads are served with fresh breads from our bay shrimp cocktail 11.9 9 award-winning bakery. jumbo shrimp cocktail 17.9 9 house salad 6.99 A fresh medley of greens, tomato and your choice of dressing. crab cocktail 21.99 With bay shrimp 10.99 With jumbo shrimp 15.99 colossal mazatlan cocktail 19.99 This festive, south of the border selection blends shrimp and caesar salad scallops with tomato, avocado, onions and lemon.
    [Show full text]
  • Chef Jake's Surimi Seafood
    WHAT HAVE YOU DONE WITH SURIMI LATELY? Surimiseafood GLUTEN FREE: Not Just a Buzz Word Small Plate <Re>volution 10 You Know Crab Great Surimi with a K Recipes contents on the cover Surimi Chips Air dried and fried these chips glazed TAKE A BITE OUT with tamarind, soy, and sesame is a snack for all occasions. pg 1 OF SURIMI 4-7 YOU KNOW CRAB WITH A K 8-11 APPATIZ THESE RECIPES 12-17 SMALL PLATE REVOLUTION 18-21 ENTREEE ANYONE 22-25 GLUTEN FREE: NOT JUST A BUZZ WORD 26-29 MODERN COMFORT 30-31 TAKE A BITE OUT OF Vietnamese Pancake Surimi Pancake Batter is used to create a fresh and inviting salad of crisp Sirimi crepes, served with shredded colorful vegetables, aromatic Thai herbs, SURIMI lime and sweet chili dipping sauce. NEW AND INNOVATIVE WAYS TO PUT SURIMI INTO YOUR MEAL 1 2 1 | Surimi Lil’ Smokies A harmonic blend of Surimi, cheddar curds, caramelized onions, apples, and spices; smoked with applewood. 2 | Surimi Chips Air dried and fried these chips glazed with tamarind, soy, and sesame is a snack for all occasions. 3 | Surimi Vichi Surimi is mixed with chopped fresh red onions, red peppers, salsa, cilantro, and tomato and 3 4 lime juice, and packaged ready to be served. 4 | Surimi Pasta Fish Ball A garlic, herb, and lemon in- fused Surimi base bound with Surimi noodles; is a delicate and wonderful accompani- ment to any sauce for a quick gourmet meal. TAKE A BITE OUT OF SURIMI TAKE A BITE OUT OF SURIMI 5 5 | Vietnamese style 7 8 pancake mix Contains everything but the coconut milk and water to create the perfect bahn xeo.
    [Show full text]
  • World Surimi Market
    World Surimi Market GLOBEFISH RESEARCH PROGRAMME World Surimi Market Volume 8 Food and Agriculture Organization of the United Nations Fish Products and Industry Division Viale delle Terme di Caracalla 9 00153 Rome, Italy Tel.:+39 06 5705 5074 Fax: +39 06 5705 5188 www.globefish.org Volume 89 World Surimi Market by Benoit VIDAL-GIRAUD Denis CHATEAU (April, 2007) The GLOBEFISH Research Programme is an activity initiated by FAO's Fish Utilisation and Marketing Service, Rome, Italy and financed jointly by: - NMFS (National Marine Fisheries Service), Washington, DC, USA - FROM, Ministerio de Agricultura, Pesca y Alimentación, Madrid, Spain - Ministry of Food, Agriculture and Fisheries, Copenhagen, Denmark - European Commission, Directorate General for Fisheries, Brussels, EU - Norwegian Seafood Export Council, Tromsoe, Norway - OFIMER (Office National Interprofessionnel des Produits de la Mer et de l’Aquaculture), Paris, France - ASMI (Alaska Seafood Marketing Institute), USA - DFO (Department of Fisheries and Oceans), Canada Food and Agriculture Organization of the United Nations, GLOBEFISH, Fish Products and Industry Division Viale delle Terme di Caracalla, 00153Rome, Italy – Tel.: (39) 06570 56244 E-mail: [email protected] - Fax: (39) 0657055188 – http//:www.globefish.org i The designation employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Vidal-Giraud B.; Chateau D.; WORLD SURIMI MARKET GLOBEFISH Research Programme, Vol.89 Rome, FAO. 2007. p.
    [Show full text]
  • California Sushi Roll Make 2 Sushi Rolls – 16 Pieces of Sushi
    ! California Sushi Roll Make 2 sushi rolls – 16 pieces of sushi Most people outside of Japan start their first sushi-making experience with a California roll. And, for good reason. It is a popular roll for people who can’t have or don’t necessarily care for raw fish because it is made with imitation crab meat. The California roll is an “inside out roll,” which means that the rice is on the outside! Let’s get rolling! Rice Ingredients: 1 cup short grain white sushi rice 1 cup water 1 tablespoon rice vinegar 1 teaspoon white sugar 1 teaspoon salt Sushi Roll Ingredients: 1 nori sheet 2 teaspoons black sesame seeds 1 teaspoon sesame seeds, toasted 2 stalks surimi (imitation crab meat), torn into long pieces 1/2 avocado, thinly sliced 1/2 English cucumber, julienned Serve with: wasabi paste pickled ginger soy sauce Directions: (1) Prepare the Rice: Rinse the rice in a colander until the milky water runs clear. This releases any of the excess starches and helps the rice from becoming gummy. (2) Combine the rice, water, vinegar, sugar, and salt in a pressure cooker and stir to combine. Lock the lid and select the rice function. Once the rice function is complete, release the pressure, and let the rice sit on warm for 5 minutes. (3) Cover a sushi mat with plastic wrap, removing all air. Fold one sheet of nori in half, then flip and fold it again to score, separating the nori into two equal pieces. Place the nori on the plastic covered bamboo mat.
    [Show full text]
  • Build Your Own
    2520 E Craig road # 115, N. Las Vegas NV 89030 PH: 702-522-9668 | 10:30am-9:30 pm Build your own 1 Pick your base BOWL BURRITO Sushi Rice Seaweed Paper Brown Rice Soy Paper Mix Salad Sushi Rice Half & Half Brown Rice 2 PICK YOUR PROTEIN 2 mix 9.25 | 3 mix 10.45 Ahi Tuna* ⁄ Spicy Tuna* ⁄ Octopus* ⁄ Salmon Shrimp ⁄ Shrimp Tempura ⁄ Scallop ⁄ Fried Tofu Baked Salmon ⁄ Baked Eel ⁄ Grilled Chicken 3 PICK YOUR Flavor Sushitto Signature Sauce ⁄ Poke Sauce Sweet Wasabi Aioli ⁄ Sriracha Aioli Yuzu ⁄ Miso Aioli ⁄ Tropical Teriyaki Sauce Unagi Sauce 4 PICK YOUR Veggies & fruits Green Onion ⁄ Red Onion ⁄ Cucumber Edamame ⁄ Kale Salad ⁄ Cabbage Sweet Corn ⁄ Slice Jalapeno ⁄ Yellow Radish Mango ⁄ Mandarin ⁄ Cilantro 5 PICK YOUR TOPPINGS Avocado+$1 ⁄ Surimi Crab Seaweed Salad ⁄ Masago* Ginger ⁄ Wasabi This item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness. SuSHITTO SPECIAL straight “A”* $10.45 Salmon | Tuna | Sweet Shrimp | Masago | Tempura Crunch | Cabbage | Red Onion | Cucumber Sushitto Signature Sauce | Sweet Wasabi Aioli Lava Tuna* $10.45 Spicy Tuna | Surimi Crab | Shrimp Tempura Jalapeno | Red Onion Cucumber | Tempura Crunch Unagi Sauce | Sriracha Aioli NINJA CRUNCH* $10.45 Baked Salmon | Shrimp Tempura | Surimi Crab Cucumber | Red Onion | Tempura Crunch Tropical Teriyaki Sauce | Sriracha Aioli SUMA SAMBA* $10.45 Baked Eel | Shrimp Tempura | Surimi Crab Cucumber Red Onion | Cabbage | Tempura Crunch Sriracha Aioli
    [Show full text]