First things first, the most important component of cooking sushi is the rice. In fact, sushi refers to vinegared rice, so when you say sushi, it’s rice, not the fish. Of course, making good sushi rice is where the key lies since this is the sushi foundation upon which everything else is built upon. Without well-cooked grains of rice, the best-laid sushi plans can turn into a disaster.

Sushi rice is made by cooking a high-quality Japanese rice – a type of short grain rice that is dominantly cultivated and consumed rice in China, Korea, and Japan. Short-grained rice contains a high percentage of starch when compared to other varieties, this is why the rice is so sticky. After the rice is cooked, it is mixed (while it is still hot) with other ingredients such as rice vinegar, salt, and sugar while quickly cool it off using a fan. These ingredients help to accentuate the flavor and provide stickier rice.

Perfectly, prepared sushi rice should be light, fluffy, and slightly sticky when cooked. In this step by step guide, we will show you how to make good sushi rice every time.

Well, before we go into the details on how to make sushi rice, let’s see what you will need to make it?

What you’ll need?

1. Pick up the main ingredient – Short Grain White rice

Sushi rice is a super premium grade short grain white rice that is sticky and slightly sweet rice. It is essential that using the correct kind of rice when making sushi to ensure that perfect consistency and adhesive quality so integral to good sushi.

Real sushi rice will have a good balance of starches (amylose and amylopectin) so that the sushi rice sticks well together, making it easier to pick up with chopsticks or form into sushi rolls. The rice for sushi should be quite fresh because the older the rice is, the harder it is and the more water it takes to soften. Ideally, try to find the rice that is less than a year old if possible (Check a date on the bag of the rice).

The best rice is the one that is labeled “First Crop” or “New Variety”, which means it is picked in the fall. If you can’t find “First Crop” or “New Variety” on the bag, you should ask the grocer if the rice is “Shinma”, purchased within 3 months of harvest. Unfortunately, it can be hard to find rice that fresh outside of Japan. Just buy the best rice you can afford. Once you know how to prepare the rice, you will really taste the difference between different type of rice.

Some of the best that you can get here in the U.S. are Koshihikari, Tamaki, and Tamanishiki. They tend to be expensive. In Japan, Koshihikari is the most popular “first grade” Japanese rice variety. Tamaki is a California grown Koshihikari, it is as good as Koshihikari cultivated in Japan. Tamanishiki is also a California grown rice that uses two kinds of short grain rice: Yuma Gokochi and Koshihikari. This combination of two creates wonderful texture and great flavor.

One more thing you want to know is that don’t buy the pre-washed rice (does not require the normal rinsing to remove the “starch” that is present with the standard short grain rice) for the sushi rice recipe.

2. Get the Rice vinegar

In order to balance the fishy taste of the raw fish put on sushi, sushi rice needs vinegar. There are two kinds of vinegar you can use to flavor the cooked rice: rice vinegar and sushi vinegar.

For those who don’t know, Sushi vinegar (Seasoned rice vinegar) = Rice vinegar + Sugar + Salt. So if you want to use plain Japanese Rice Vinegar (not the Seasoned rice vinegar), you will need to have sugar and salt on hand.

When you are shopping with the intention of getting the pre-made sushi seasoning, then sushi vinegar is what you need to look for. Both Mizkan and Marukan are the most popular and widely available U.S. grocery stores. You can also find them online (Mizkan sushi vinegar and Marukan sushi vinegar).

If you prefer, you can make your own sushi vinegar at home (using a homemade sushi vinegar recipe below).

3. Kombu and Sake (Optional)

These ingredients are optional but they also play a role in making great sushi rice. They can add a pop of extra savory flavor to the sushi rice. You can find these ingredients at the Japanese grocery stores, Asian market or order them online here – Wel-Pac Dashi Kombu.

4. An electric rice cooker or a heavy-bottomed pot

There are several ways to cook sushi rice, but the simplest way to cook sushi rice is in a rice cooker. A rice cooker usually cooks every grain evenly and the result is almost guaranteed good. But If you don’t have a rice cooker, you can cook sushi rice on the stove top, it doesn’t really matter.

I personally use a Zojirushi rice cooker with warming function, it keeps the rice warm for up to 24 hours. This “smart” rice cooker of mine also has a Computerized Fuzzy Logic Feature that does all of the thinking. With this unit, all I have to do is wash the rice, add water and push a button. It will pre-soak, cook and steam the rice after cooking. When I mix a slightly more than equal part of water to the rice, it still comes out perfectly. Just a note: Zojirushi is an EXCELLENT band, though a bit too pricey for some. So if you’re on a tight budget, you want to consider other inexpensive options such as Aroma Professional Plus ARC-5000SB 20-Cup (Cooked).

Other supplies

You will need a large bowl or pot for mixing your sushi rice in. Traditionally, a wooden bowl, which called a hangiri, is the best thing to use to mix and cool sushi rice. It is a round, flat-bottom wooden tub or barrel. The advantage of using a hangiri is that it helps absorb any excess moisture from the sushi rice. You can get a hangiri at any Japanese store, and even online here (Kotobuki Hangiri).

You also need a wooden paddle or non-stick paddle which usually comes with a rice cooker.

See Also:  Everything You Need to Make Sushi at Home

How to make sushi rice?

To make 4 cups of cooked rice, you will need:

• 2 cups of short grain white rice
• ¼ cups of rice vinegar
• 2 cups of water (If you’re using an electric rice cooker, add water up to the certain level marked in the inner pot.)
• 2 tablespoons of sake (optional)
• 4×6 inch piece of kombu
• And homemade sushi vinegar.

Step 1 – Make your homemade sushi vinegar

Homemade Sushi Vinegar Recipe

Ingredients:

• 4 tablespoons of rice vinegar
• 2 tablespoon of sugar
• 1 teaspoons of salt

Once you have all ingredients, combine them in a small saucepan. Then turn the heat to medium and heat over the saucepan until the sugar and salt are dissolved. Make sure not to let the mixture boil. This amount would be enough to season about 4 cups of rice, you can adjust the amount according to the amount of rice you have. For the best result, make sure to mix the sushi vinegar with the cooked rice while it is still hot.

Of course, You can change the sugar and salt measurements to find your sweet spot. Too vinegary? Add sugar. Not enough taste? Add salt. Not quite there? Add vinegar. This is the real test when you are making homemade sushi seasoning.

You can also find them online (Mizkan sushi vinegar and Marukan sushi vinegar).

Step 2 – Washing the Rice

When you’re ready to get cooking, begin by putting the rice into a large bowl or pot and washing the rice in cool water until the water is almost clear. This should take 5-6 washes. This step may seem like a bother, but they are completely critical to making properly sushi rice. So do not skimp on this! This is a common mistake by the first-timers.

Keep in mind that the water never becomes completely clear, it will be somewhat “milky” looking in color. Strain the rice using a mesh sieve or by placing your hand and turning the pot slowly sideways.

The purpose of washing or rinsing is to remove some of the starch on the outside of the rice grains. Excess starch on the surface of the rice grains will gel during cooking. Thus, when you take a bite of rice, you can get a mouthfeel that’s more pasty with less distinction between grains of rice since the space between the grains is filled in with more starch and less air. If you’re working with brown rice, then there is little to wash or rinse off it since it has little starch on its surface.

Step 3 – Soaking the rice

Add your water/sake mixture to your rice in your pot. Break off a 4×6 inch piece of kombu and put it in the pot.

At this point, you should let the rice soak for about 15 minutes. The results in a shinier rice with a better texture. You can skip the rice soaking step if you’re cooking in a rice cooker and it says that soaking is not necessary.

Step 4 – Cooking the rice

Cooking in a pot

Put the mixture in the pot and bring the water to a boil over medium heat. When the water begins to boil, stir well and then put on a tight-fitting lid. Then reduce the heat to simmer and continue cooking the rice until the water is completely absorbed into the grains. For 2 cups of rice in 2 cups of water, this will take about 15 minutes.

Remember: Never take off the lid or you will ruin the rice. You’d really want to use a pot with a glass lid here so that you can easily check the water level without removing the lid.

After 15 minutes, turn up to high heat for a few second to get rid of any excess moisture if necessary. Then turn the heat off, keep the rice covered in the pot and let the rice steam for another 15 minutes.

A good rice cooker includes this steaming time in the cooking cycle, and also allows for condensation to evaporate, so you can open the rice cooker and fluff the rice as soon as it stops turns off.

Cooking in a rice cooker

If you are cooking in a rice cooker, just switch on and cook for 20 minutes, your rice cooker will automatically turn off when it is done (or if you need the rice later, set the time). Once the rice cooker turns off, you want to leave the rice in the rice cooker with the lid closed for at least 5 minutes to make sure the rice is cooked thoroughly.

Important note: Never remove the kid during the cooking. This will mess up the cooking process. If the cooked rice seems too dry or mushy, don’t try to cook it again to fix the issue since that will ruin the rice. Next time you can adjust the amount of water to correct the issue. Add a bit more water if it’s too dry. Use slightly less water if it’s too mushy.

Step 5 – Taking the rice out

Once the rice is ready. Take the lid off and fluff the rice by turning it lightly over a few times using a wooden paddle or non-stick paddle. Then, transfer the rice from the pot to a large bowl or a traditional wooden sushi tub called hangiri.

There are some things you need to keep in mind while taking the rice out of the pot:

• Only use a wooden paddle or non-stick paddle to scoop the rice. Don’t use a metal paddle to do that because it can damage the rice or react with the vinegar we’ll add later.
• Don’t try to scrape out the rice from the bottom of the pot. Some of the rice will stick to the bottom, but that’s fine since we won’t use be using these dry and burned pieces for the sushi anyway.

Step 6 – Seasoning the rice

Now spread your rice out and use the paddle to spread the sushi vinegar all over the rice (While the rice is still warm). Working rapidly, turn and mix the mixture in a cutting motion, taking care not squish the grains. Then gently stir the rice to make sure the individual rice grains are all coated by the rice vinegar. That should take a few minutes.

Step 7 – Cooling your sushi rice

Let your sushi rice cool down for a few minutes until it reaches room temperature. You can speed up the cooling process by using either a fan or put it by the window.

Important: Don’t put the sushi rice in the refrigerator because the texture and flavor rapidly deteriorate when it’s chilled. So we recommend making the exact amount of rice you want to eat or use for sushi and finishing it that day. Sushi tastes best when made from freshly cooked, unrefrigerated rice. This is why the good nigiri sushi is eaten right after it’s made, at the sushi counter.

If you must refrigerate, cover the rice while it’s still a bit warm before refrigerating so that it does not dry out. When you need the rice, reheat by gently microwaving or steaming until the texture returns to that of soft cooked rice, then open up to cool down again to room temperature.

Quick Tip:

• Dip your hands in a mixture of water and rice vinegar (with a ratio 1:1). This helps keep the rice from sticking to your hands.
• With a great rice cooker, rest assured that you will make great sushi rice every single time and it can save you a ton of time. You may not have to wait 15 minutes for soaking the rice, and another 15 minutes to steam the rice. Just follow your rice cooker’s instructions to make sure you will have the best result.

See also:

• Best Sushi rice cookers
• Everything You Need to Make Sushi at Home

The post How To Make Sushi Rice appeared first on quiet hut.

Sushi is perhaps the most famous Japanese food in the world and has transformed into contemporary dishes with varying preparation, condiments, and ingredients, but that doesn’t mean that everyone understands what sushi technically is and what exactly the different types of sushi are. So if you’re looking for the answers to these questions, this article is for you.

Before I elaborate on what the types of sushi are, let me discuss more about what makes sushi and the difference between sushi and sashimi.

What is sushi?

Sushi is vinegared rice topped with some sugar and salt, combined with a variety of other sushi ingredients which can include raw fish, avocado, soy paper, seaweed, cucumber, and omelets. These are just some of the common accompanying ingredients.

The word “sushi” is often ambiguous for most sushi beginners. They think of it as being interchangeable with raw fish. Despite popular belief, the word sushi does not say anything about raw fish. Originally, sushi was fermented fish with sushi rice preserved in salt, and this was a primary dish in the Land of the Rising Sun for a thousand years until the Edo Period when contemporary sushi was developed. The term sushi is no longer used in its original context and literally means “sour-tasting”, which reflects back to its origin of being preserved in salt.

Sushi is Japanese cuisine, but these days you could find sushi everywhere since it has developed into international trend across the world. In America, sushi has become a trendy, healthy, and delicious lunch choice.

The taste can differ vastly from region to region. For instance, sushi in Japan is more flavor concentrate and simple that does not contain more than one type of fish or one type of vegetable. In Japan, they don’t have the types of rolls that are popular at most establishments in the United States, such as Spider Roll, Rock & Roll, and Caterpillar Roll. These kinds of rolls are considered Western-style. When it comes to using condiments, the Japanese also keep it simple. They do not mix wasabi in the soy sauce, they dab a little bit on the sushi if desired. Japanese also do not put sauces on their sushi, such as unagi sauce or spicy mayonnaise. The pickled ginger (Gari), as a palate cleanser, is eaten in between pieces of sushi, not with the sushi pieces.

On contrary, in the Westerners, we love them all in combinations, with the addition of avocado, cream cheese. And the pieces of sushi here are quite big, not the typical bite-size like in Japan, but it’s fine to take two bites.

See Also:  Everything You Need to Make Sushi at Home

So what’s the difference between Sushi and Sashimi?

Sashimi

Many non-native Japanese tend to confuse between sushi and sashimi while they are actually two completely distinct and separate items. Just remember that sashimi is not sushi since it is not accompanied with rice. Sashimi means “sliced meat”. It is commonly thinly sliced raw seafood that is fresh like Tuna or Salmon. Since mostly freshwater fish tend to have parasites that can cause intestinal distress, saltwater fish is often used. Typically in restaurants, sashimi is served on top of daikon (Asian white radish shredded into long strands) along with soy sauce, pickled ginger and wasabi paste.

Here is a list of common meats served as Sashimi.

• Salmon (Sake)
• Tuna (Maguro)
• Horse Mackerel (Aji)
• Octopus (Tako)
• Scallop (Hotate-gai)
• Fatty Tuna (Otoro)
• Sea Urchin (Uni)

If you want to learn more about Japanese cuisine or simply want to make sushi at home, you also need to know the different types of sushi. So without further ado, let’s dive into the details of all the different types of sushi and prepare your taste buds for some delicious Japanese dishes.

The different types of sushi

Nigirizushi

The most well-known sushi is Nigirizushi or Nigiri, which means hand-pressed sushi. Nigiri is the original form of sushi, consists of an oblong mound of vinegared rice pressed between the palms of the hands to form an oval-shaped ball, and a single topping draped over it. Any hand pressed sushi using your palms belong to this category.

Nigiri became popular in the early 19th century in Japan and it is believed to have been invented as a type of “fast food” by a sushi chef who decided to sell his freshly created sushi to nearby workers for a quick snack. Like other types of sushi, the key seasonings used in nigirizushi are wasabi and soy sauce. While soy sauce is used as a dipping sauce, wasabi is put in nigiri. Other garnishes might include daikon radish and seaweed.

Some common Nigiri sushi toppings include:

• Tuna
• Salmon
• Sea Bass
• Sweet Shrimp
• Yellowtail
• Young Yellowtail
• Abalone
• Flounder
• Japanese Omelette
• Octopus
• Fake Crab
• Gizzardshad
• Monk Liver
• Salmon Roe
• Sea Urchin
• Surf Clam
• Whiting

The best nigirizushi is the one that has bite-size mouthwatering sushi size and thick enough topping to complement the flavor. Many sushi chefs have to go through extensive training to learn how to make nigiri. In many sushi restaurants, nigiri is offered on a combination platter, so that diners can try several different types of sushi at once. This type of sushi is usually served with other types of sushi such as Inari for a taste contrast. Some types of nigiri combine a variety of ingredients, although these types are often found outside of Japan. One of the popular nigiri combinations is grilled unagi and avocado.

If you have a reliable source of very high-quality fresh fish, you can easily make Nigiri at home. If you are unable to obtain freshly caught fish, the fish should be roasted, baked, grilled before being eaten. To make this type of sushi, cook a batch of short grained sticky rice and season it with a mixture of one teaspoon sugar, one tablespoon rice vinegar, and a pinch of salt to each cup of rice. Let the sticky rice cool while you prepare your topping or neta. Dip your hands in water to keep the rice from adhering and pick up a small handful of rice, compressing it to form a clump.

This sushi is intended to be eaten with your fingers, but you can eat it with chopsticks also if desired, and guests are often provided with small individual plates and mixing bowls for sauces. If you want to eat with your hands, place one piece of Nigirizushi between your forefingers and thumb, turn it upside down, and dip the fish in the soy sauce. Be careful not to dip rice in soy sauce too much. This is must be done this way since dipping it rice-side first will cause it to fall apart. You should place Nigiri in your mouth fish side down.

Temarizushi – This is a variant of nigirizushi that is made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. These sushi balls combine vibrant contrasting colors sashimi over seasoned sushi rice. Temari often served during Hinamatsuri (Japan’s girl day) or other special occasions.

Gunkanmaki – Although Gunkanmaki is referred to as warship or battleship “roll”, it is actually a special type of nigiri that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some loose ingredients that require the confinement of nori. Some common toppings for Gunkanmaki include soybean-natto, salmon roe – Ikura, sea urchin – Uni, and capelin eggs – Masago. Other raw ingredients are also used through dicing, chopping, smashing, then either go alone or combine with sriracha, spice or kewpie mayo to make a unique mixture and place atop the Gunkanmaki.

Makizushi

This type of sushi is one of the most popular types of sushi in America. Which means you can walk into any well-stocked modern grocery store and you can usually find a sushi booth stuffed with all kinds of variations of Makizushi.

Makizushi is the “roll” type of sushi. This is the type of sushi where rice and ingredients are carefully rolled in a sheet of Nori (seaweed), which is then cut into smaller pieces. It can also be wrapped in a thin omelet, cucumber, soy paper, or perilla leaves – Shiso. These are also eaten with your hands.

Topping ingredients for Maki sushi can be anything from whole, slice to chunk, cook to raw. They can be fruit, pickle, meat, seafood, vegetable. The best sushi rolls will have all toppings and ingredients hold well together, e.g. everything should be fresh whether cook or not, not crumble down when eating. Many sushi restaurants make specialized sushi rolls with their chefs’ creations. The creative possibilities are endless.

There are 3 main types of Makizushi that are “inside” rolls. Which means that the rice is rolled inside the seaweed-nori or just about anything that is flat and pliable potential.

Hosomaki (Thin rolls)

Hosomaki is quite popular in Japan for snack, lunch as it is small and bite-sized. It usually contains one ingredient like a strip of fresh tuna, cucumber, or pickled daikon. Because of its thin diameter ( about 1-inch diameter), most people find it harder to roll than the larger chumaki roll.

Some popular types of Hosomaki are:

• Tekkamaki – This sushi is made with raw tuna, served as a quick snack that could be eaten with one hand.
• Kappamaki – named after Japan water imp (greenish color), it is made with sliced cucumber and is traditionally used to cleanse between seafood or fish.
• Negitoromaki – Chopped tuna is usually used for this sushi with chopped scallion.
• Kanpyomaki or Kanpyo – marinated dried gourd strips are the main ingredients in this roll.
• Tukuan Hosomaki – This one is made with takuan.

Chumaki (Medium rolls)

Chumaki is the slightly larger cousin of the Hosomaki, it usually contains 2 or 3 ingredients and is about 1.5” in diameter. It’s a bit easier to roll because there is more diameter to “grip”, but not too much to grip. And there is a 2 ½ inch bare nori strip at the farthest edge left to seal the roll. To make this sushi, you could either use the full 8×7 nori sheet or just fold and tear off a quarter.
What you will need to make this roll are a little close to 1 cup of cooked sushi rice and the ingredients. Then just roll it like you would on a Hosomaki.

Some popular Chumaki rolls include but not limited to:

• Umekyu maki – pickled plum and cucumber, double the clean
• Anakyu – saltwater eel and thin slices cucumber

Futomaki (Thick rolls)

Futomaki is the “fat boy” of this maki roll lineup, typically between 2 and 2.5 inches in diameter. Because of its large size, some people find it harder to roll than a chumaki roll. This roll includes a combination of ingredients (4 or more ingredients).

This roll is a more popular variation of sushi within America and comes in variations that take their names from their place of origin. In Japan, Futomaki usually filled with a variety of contrasting color veggies and pickle mainly for decorating purposes when serving on special occasions. Similar to the above two cousin’s rolling method, the futomaki roll is cylindrical in its shape and usually wrapped in nori, and it uses 1 ½ cups of sushi rice over a full nori sheet instead. One of the unique facts about this type of sushi is that it uses dried ingredients instead of using fresh ingredients which used for a typical sushi roll. One of the most popular Futomaki in Japan is the Ehomaki.

Uramaki

Then there is an “inside-out” sushi when the rice is on the outside, this is called uramaki. This roll is a modern version of makizushi and is a Western’s invention as a result since the creation of the California roll. Which’s why a majority of Western’s sushi rolls are uramaki variants. It’s made by first layering the sushi rice onto the bamboo sushi mat, then laying the flipped nori on the top followed by the certain ingredients such as crab stick -kani, avocado, cream cheese, before rolling. It’s often rolled in sesame seeds, which helps enhance flavor and reduce stickiness or topped with tobiko fish eggs for extra crunch.

Temaki

And last but not least, there is “handroll” or Temaki. Temaki literally translates to hand (te) rolled (maki) sushi. Temaki roll is also a popular casual Japanese food at Japanese sushi bars where your choice of sushi fillings (seafood, fish, egg roulade, caviar, and vegetables) are wrapped with a small amount of sushi rice in a large piece of nori into an easy-to-grab, ice cream cone shaped sushi roll. Traditionally, temaki is eaten by hand, because it would be awkward with chopsticks. Making temaki roll is fun and easy, and it is often used to introduce Westerners to the taste and experience of sushi. The temaki is also ideal for family night dinners. All you need is to prepare the sushi rice, meats and vegetables like crab, tuna, avocado and maybe some seasoned shitake mushrooms and dinner are served.

Inarizushi

Inarizushi is the third popular type of sushi in the U.S., along with nigirizushi and makizushi. This is a deep-fried tofu pouch stuffed with sushi rice which is brown and oval-shaped. The seasoned inari pouch is most commonly filled with sushi rice to create a sweet, slightly sour, juicy dish. Inarizushi can also be filled with rice topped with other ingredients like squid, mushrooms, chives, and shredded omelet. The number of inarizushi recipes is limitless as any ingredients combination mixed to the rice stuff with tofu would create a fun variation.

The portability, versatility, ease of making of inarizushi makes it a perfect lunch for picnics. Unlike other sushi types mentioned above, inarizushi doesn’t contain any fish. So if raw fish is not your favorite, try this sushi. And if you like regular sushi, you’ll still like it, too!

Chirashizushi

The word “chirashi” means “ scattered”. Chirashi is a type of sushi served in a bowl of sushi rice mixed with fish, vegetables, and other ingredients of your choice. The toppings commonly include pieces of salmon, cucumber, squid, and shredded omelet. This sushi is similar to a kaisendon (Japanese rice bowl topped with a large amount of seafood), however, chirashizushi uses vinegared sushi rice whereas kaisendo uses plain steamed white rice.

Chirashizushi is very popular in Japanese homes because it is easy to make and there are almost no limits to what ingredients go in chirashi, making it ideal for using up leftovers. And if you’re a vegetarian, you could make a vegetable-only chirashi since it does not need to have fish. If you’re in the mood for rice and fish but don’t want to make sushi rolls, you can try this one as well.

Mushizushi

Mushi zushi means steamed sushi. This is a very regional sushi that it is not used or found very often on the internet, even if you ask any Japanese, it’s likely they have never heard of or seen it before unless they are from Osaka or Kyoto region. This steamed sushi comes in either a bamboo steamer or a bowl, with such fish as Unagi (freshwater eel), Anago (sea eel), Shrimp and white fish with shitake mushroom and cooked a shredded egg over rice. This sushi is a kind of steamed version of Chirashi. It is easy to make – just place any kind of fish and vegetables over the sushi rice and steam until the fish is cooked.

Oshizushi

Oshizushi means “pressed sushi” or is also known as hako-sushi which means “box sushi”. Box sushi is a fun way to enjoy sushi and fresh fish. This type of sushi is from Osaka, a part of the Kansai region. Today, “box sushi” made with sushi rice and mackerel is one of the most popular forms of taking out food bought at airports by Japanese travelers.

Pressed sushi is one of the oldest forms of sushi, sushi rice and ingredients shaped into a block with a wooden mold, called an oshibako. The bottom of the mold is lined with the topping which is covered with rice and then the lid of the mold is firmly pressed down to form rectangular shape sushi. When the block of sushi is removed from the wooden mold it cut into pieces and served. The toppings include fish like gizzard shad or mackerel, and may also be decoratively layered with leaves like bamboo.

Some popular Oshizushi you would see are:

• Kakinohazushi – This is the type of pressed sushi which is wrapped with persimmon leaves. Unlike most of the other types of sushi, the wrapper of this persimmon leaf-wrapped sushi is not edible, however, it is there because of its bactericidal nature and also to infuse the sushi with its scent. The sushi rice with raw fish wrapped in persimmon leaves and kept for a couple of days, which makes this persimmon leaf-wrapped sushi have a strong and delicious umami taste. Originally from Nara (the land with no sea in Japan), this sushi commonly cannot be found in sushi restaurants.
• Hakozushi – Osaka modern pressed sushi, which includes high-grade fishes such as sea eel, snapper, shrimps and other exotic.
• Hazushi – pressed sushi with leaves layer
• Battera – pressed sushi which topped with gizzard shad or mackerel and cut rectangles.
• Masuzushi – pressed sushi which wrapped by bamboo leaf
• Bozushi – pressed sushi in long candy bar shape and cut into bite-size pieces
  Narezushi

This is considered as a taste of ancient sushi in Japan as before nigiri was invented, Narezushi was the only form of sushi in Japan. Dating back to the 10th century in Japan, Narezushi was fermented fish with sushi rice and salt for six months to a couple of years before being eaten – is a perfect example of this technique that dates to the Nara period. During the fermentation process, the fish started to generate very foul odor and as such, its delicacy just like some foul odor possessing cheese. After the fermentation process was done, the rice was originally discarded, only the fish was eaten.

Over time, this fermentation period became shorter so that the rice could be eaten with the fish that then gave way to more modern types of sushi. At first glance, this sushi looks nothing like other modern sushi. It’s often sold as one whole fish, covered in a yogurt-like sauce. To serve, sushi chefs will slice the fish into thin layers and arrange them atop a bed of rice in a beautiful pattern.

Because of the sewage-like aroma and mouth-puckeringly sour taste of the Narezushi, this one will either make or break your dinner.

These days, narezushi is less popular than other types of sushi because of its extremely pungent flavor. However, funazushi, in the Lake Biwa, remains popular, which made from nigorobuna fish. Because it commonly takes up to 5 years to ferment, funazushi is considered a regional delicacy due to its high price.

The Most Popular Sushi rolls

As you can see, there are many great sushi rolls out there, but some sushi rolls are popular than others. These sushi rolls can usually be found at most sushi restaurants. If you’re going to go out for sushi, here are some great options you can choose from.

Vegetable roll

If you’re a vegetarian, these rolls are great options. They usually contain avocado, shisi leaves, sprout, asparagus, cucumber, carrot, kaiware, etc.

The classic rolls

These rolls are classic for a reason! These ones are very simple yet tasty and contain only three things: tuna, avocado, and cucumber.

Dragon roll

One of the top famous rolls in the U.S. and it’s virtual an inside-out roll with cucumber. I like the crunchy texture of shrimp tempura inside this roll. The outside is cover with sliced avocado to resemble the scale and roasted eel. Since raw sashimi fish is not required for this recipe, pregnant women or small children can enjoy this roll at home!

Shrimp tempura roll

This sushi roll is easy to make and taste just as delicious too. Shrimp tempura roll is one of my favorite sushi rolls, although it’s not prepared in the traditional way since it’s fried is shrimp tempura.

The New York roll

This one is pretty basic but incredibly tasty, it usually contains apple, avocado, and smoked salmon. This roll is ideal for making at home since you can find the ingredients in almost any local market. Most people are open to eating shrimp which makes it a great choice for beginning sushi consumers.

Philadelphia roll

If New York is not quite to your liking, try Philadelphia. This one is a makizushi classified as a type of sushi generally made of smoked salmon, cucumber, avocado, and cream cheese. It can also include other ingredients such as sesame seed, scallions, or other types of fish.

Eel and Avocado roll

Even if you’ve never had sushi roll, you will like this roll. This sushi is chewy and one of the fattier fishes used in sushi. It’s eel, rice, avocado, and nori.

Dynamite roll

This roll is a type of Western-style sushi. It is called this perhaps because of its color scheme and its heavy calorie numbers. It usually contains tempura and masago with vegetables like avocado, radish sprouts, and cucumber, as well as Japanese mayonnaise. The roll is lightly baked, torch, etc. to melt the sauce a bit.

Yellowtail roll

These rolls contain spicy yellowtail, scallion, and cucumber inside, topped with more yellow sashimi. If you’re not a fan of yellowtail, you can use tuna or salmon instead. Unlike some other traditional sushi, Yellowtail ( or Hosomaki in Japanese) is really easy to make. These are also not inside-out rolls, which requires a bit more practice, so it’s a great sushi roll if you are a first-timer.

California roll

This is the basis for all Western or American sushi rolls. This roll is made of avocado, imitation crab, and strips of cucumber. It is then rolled with sushi rice on the outside, seaweed inside and cover with some sesame. The California roll has a lot of variations, with each restaurant changing it a bit. You could find this sushi at any sushi restaurant that serves sushi at a pretty affordable rice too since the ingredients are all budget.

Lion King roll

Lion King roll is essentially the California roll wrapped with salmon and baked, and topped off with a special house sauce (Mayo, Roe, and Sambal Oelek brand chili sauce). Making the Lion King at home is quite simple and budget-friendly as well.

Boston roll

This roll is very similar to the California roll with just slight variations, for example, poached shrimp is used instead of imitation crab. It is usually served with soya sauce, wasabi, and pickled garlic. This roll contains no raw fish, so if you’re a fan of raw fish, you want to give this one a go.

Rainbow roll

This one is definitely one of my favorite rolls. This sushi roll is just a basic California roll, but it’s marbled and the layered topping of assorted fish (tuna, salmon, white fish, yellowtail, red snapper) and avocado make this roll perfectly divine.

Spicy tuna roll

This roll is another popular sushi roll in sushi restaurants in the U.S., along with California rolls, Dragon rolls, and Rainbow rolls. Do you like it hot? If you do, you might like this one made of sushi rice, nori (seaweed), avocado, cucumber and a bit of chili sauce to give it a kick!

Other options

These rolls are just some of the most basic. Of course, there are a lot of sushi rolls that you can find on the market. Some rolls are actually unique to the restaurant. Some may be served mainly in a certain region. For example, in Japan, it’s common to find certain types of sushi in Osaka that you cannot find them in Tokyo. While the American restaurants don’t have this as much, you will still find unique sushi rolls at locally-owned and operated Japanese restaurants.

As mentioned, there are some noticeable differences that you can find between traditional Japanese sushi and U.S. sushi. That’s mainly because Americans are used to eating foods that have certain textures and tastes. For instance, in Japan, the seaweed wrap the outer-most part of the sushi roll, but it is almost always on the inside in the U.S.

The main difference between Authentic Japanese sushi and American sushi

One of the most common questions that most sushi lovers want to know is what the difference between the sushi is prepared in its homeland of Japan and the sushi available in the U.S are. So if you’re finding yourself wondering this question, maybe you can find the answer to your question in the comparison table below.

So if you want to try authentic Japanese sushi, keep reading on!

Where to get Authentic Japanese Sushi?

You can get authentic Japanese sushi in any traditional sushi restaurant in Japan. Generally, Sushi is considered a high-class delicacy, however, prices of the sushi may vary depending on several factors, such as the type of sushi you choose, the location and the sushi chef’s ability. In Japan, you can order your favorite sushi pieces as you eat your meal or you can order a set of sushi with a fixed price, which often comes in handy for group outings.

If you can’t find a sushi shop that meets your budget, there are places called kaiten-zushi, where a conveyor belt topped with plates of sushi moves from table to table around the restaurant. These restaurants offer a casual sushi dining experience at reasonable prices and can be found everywhere in Japan. When you go to a kaiten-zushi, you will wait until your favorite plate of sushi comes near you, and then pick up it from the moving table. If your favorite sushi isn’t available on the table, you can also order them from the kitchen. Prices of the sushi in such a restaurant are determined by the color of each plate, so it’s easy to keep track of meal costs.

If you’ll likely never visit Japan but really want to try one of these types of sushi, you can find it at traditional Japanese restaurants which are usually located in coastal cities with large Japanese populations such as New York, Seattle, Honolulu, or Los Angeles.

See Also:  Everything You Need to Make Sushi at Home

The post Types of Sushi | All Things You Need Know About Sushi appeared first on quiet hut.

Get the party started with a few great shots or shooters for you and your friends. There are many quick and boozy drinks for you to choose from and the Liquid Cocaine Shooter is one of them. It is considered one of the best party shooters and it is sure to be a hit at your next party.

So, what’s the difference between a shot and a shooter? While shots contain only alcoholic ingredients, shooters are short and potent drinks that are mixed with a combination of liqueurs, spirits, and non-alcoholic mixers. It’s a technicality, but you can use it as trivia to stump your friends someday.

This infamous bar shooter has its name because it is filled with strong flavored and potent liquor which might encourage drinkers to hanker for more. While it should go without saying, drinking too many this shooter can cause you get you very drunk, often before you know about it, and should be done in moderation. Remember to drink the shot or shooter responsibly and designate a driver.

Like many other shooters, there are many recipes that go by the name Liquid Cocaine shooter or are slight variations and I have included some of them below. Most often, the Liquid Cocaine shooter is made with Jägermeister, Goldschlager and Rumple Minze, but if you have a favorite in other recipes, use it. The first recipe is the most popular and often referred to as Liquid Cocaine shooter #1. Other recipes, like the Liquid Cocaine shooter #2 and Liquid Cocaine shooter #3 use different ingredients.

Here are three ways to make a Liquid Cocaine shooter.

Liquid Cocaine Shooter #1

This simple version of the Liquid Cocaine shooter is made from three ingredients: cinnamon schnapps, peppermint schnapps, and Jägermeister. We all aware that shooters are not always the best tasting drinks. And this cinnamon, peppermint, and jager mix is decent. The taste will catch the unsuspecting drinker by surprise and you may want to have a chaser nearby. This version of the shooter is definitely a shooter you will not forget. Just make sure you don’t have too many of them so you don’t forget the party.

Ingredients

• ½ fluid ounce cinnamon schnapps
• ½ fluid ounce peppermint schnapps
• ½ fluid ounce Jägermeister liqueur

What do these ingredients taste like?

Cinnamon schnapps, which is a distilled spirit flavored with cinnamon, is the sweet and delicious liqueur. It has a taste that hard to resist, especially for those who are the fan of hot cinnamon candies. The popular brand of cinnamon schnapps is Goldschlager and Hot Damn which can be found in most liquor stores.

Jägermeister is an herbal German liqueur that is a complex of 56 herbs, fruits, roots, and spices. It should be served icy cold to tame its assertive herbal flavor. It tastes pretty much exactly like the new dark blue Nyquil except not as thick.

Peppermint schnapps has a taste somewhat similar to that of candy cane. Its flavor is similar to Creme de menthe, but it is not as sweet and is generally clear in color. So you can use Creme de menthe in place of the Peppermint schnapps for this recipe. Whether you use Peppermint schnapps or Creme de menthe, there are plenty of options available.

Another common version of the Liquid Cocaine shooter is to throw the Peppermint Schnapps. Which means this new version of the shooter is made from only two ingredients: cinnamon schnapps and Jägermeister liqueur, and you need one shot of each to make this shot for two.

How to make it

1. Combine a half shot of Jägermeister, a half shot of cinnamon schnapps and a half shot of peppermint schnapps into a cocktail shaker.
2. For a sweet yet potent treat, you want to chill the ingredients in the fridge before mixing them in your shaker. Alternatively, you can add ice later to chill them.
3. Secure the lid on and shake the mixture until it is well chilled. You will know when the drink is cold when you see condensation building up on the outside of the cocktail shaker. Using the cocktail shaker for mixing the ingredients is recommended. But if you don’t have the cocktail shaker, you can use a blender and pour over ice instead. You can also mix them by hand with whisk or spoon and pour over ice.
4. Strain the mixture into the shot glass. To remove ice, pour the mixture through a strainer. It’s best to strain the mixture from the cocktail shaker into your glasses. You can get a cocktail mixer with built-in strainer or you can purchase a cocktail strainer that is specially designed. However, if you chilled the ingredients in the fridge without ice, skip the strainer and pour directly into the glass.

Liquid Cocaine Shooter #2

If you like the flavor combination ( and, really, who doesn’t?), there are other ways to make the Liquid Cocaine shooter. You will need several different ingredients for this recipe: Jägermeister, Goldschlager, Rumple Minze, and Bacardi 151. The rumple minze might be the strongest taste, the Jägermeister is probably the least. This potent shooter is not for the faint of heart. Make sure everything is very cold and drink responsibly.

Ingredients

• 1 ½ ounces Bacardi 151
• 1 ½ ounces Rumple Minze
• 1 ½ ounces Jägermeister
• 1 ½ ounces Goldschlager

What do these ingredients taste like?

Bacardi 151 taste like rum and fairly good rum at that but SUPER STRONG. The initial taste isn’t really that bad but then it is like fire going down your throat. That’s why people often use it in mixed drinks instead of drinking it straight up.

Goldschlager is a Swiss cinnamon schnapps, a liqueur with very thin, yet flakes of gold floating in it. The actual amount of gold is very small and the German word Goldschlager actually means “gold leaf maker”. Goldschlager almost tastes like cinnamon and it is considered one strong cinnamon beast of a liqueur.

You can taste the cinnamon of the Goldschlager, and then the peppermint flavor of the Rumple Minze seems to make a return as it tastes like you just ate a mint. Rumple Minze is the most popular 100-proof peppermint schnapps.

How to make it

1. Grab some ice and throw it in a cocktail shaker. You will be straining the ice out when you pour the drink. If you’d like ice in your drink, fill the shot glass with ice now.
2. Pour the ingredients into the shaker filled with optional ice.
3. Close the cocktail shaker and shake it vigorously for a second. Keep your hand over the lid of the shaker so that it does not accidentally pop off.
4. Strain into three chilled shot glasses.

Liquid Cocaine Shooter #3

For this version of the Liquid Cocaine shooter, you will need a variety of hard liquors (not liqueurs): silver tequila, unflavored vodka, light rum, gin and everclear® alcohol. Typically, this recipe is not chilled. However, if you want it cold, fill the cocktail shaker about halfway with crushed ice.

This version of the liquid cocaine shooter is also one of the most potent shooters you can find. Thus, do not drive home if you drink this shooter.

Ingredients

• ½ ounces vodka
• ½ ounces gin
• ½ ounces silver tequila
• ½ ounces light rum
• ½ ounces everclear® alcohol (pure grain alcohol)

What do these ingredients taste like?

Vodka is the most common distill spirit, often found in mixed drinks. Its popularity comes from the general characteristic that is it tastes like almost nothing. This allows the other ingredients of a drink to become the focal point. Since vodka is like water, a stylistic difference in brands is their texture on the tongue, we often call this a liquor’s mouthfeel.

Gin is pretty much just flavored vodka – but the best kind possible. Drinkers often describe gin as being the liquid form of a pine tree. But to me, it tastes like rubbing alcohol mixed with fruit extract.

Silver tequila, also known as white tequila is named so because of its appearance. It looks clear like vodka. Silver tequila is often considered bottom rung as it has not been aged and is often harsh. It is used for mixing, especially for cocktails as the mixtos have a harsh taste.

Rum was first created in the Caribbean and has been popular worldwide. Light rums have a sweet but subtle flavor and are typically used in cocktails or mixing drinks while darker rums are used for sipping or drinking straight.

Everclear is almost 100% alcohol and tastes exactly like good vodka, which means that it is tasteless, odorless and is clear. For the taste as well as safety purposes, Everclear is commonly used in cocktails or fruit juice blends.

How to make it

1. Fill the cocktail shaker halfway with ice if you want your drink cold.
2. Measure and pour the ingredients into the cocktail shaker
3. Use a long cocktail stirrer to combine everything together.
4. Shake well until ingredients are thoroughly mixed.
5. Pour the contents into two shot glasses, straining out the ice.

As you can see, there’re a lot of ways to make this boozy drink. Choose your favorite one and enjoy your party!

The post 3 Ways to Make Your Liquid Cocaine Shooter appeared first on quiet hut.

What is Maki Sushi?

Maki means “roll” in Japanese, so if Maki appears in the name of the dish, it is rolled. In the U.S., when someone says Maki, it refers to the sushi roll, however, in Japan, the correct term to use is Makizushi. Maki Sushi is considered a beginner sushi since it is one of the most popular types of sushi in the world and is not adventurous as other sushi types.

Maki sushi is made with nori (seaweed) on the outside, and then vinegared rice on the inside, as well as the various fillings such as seafood (most commonly and often raw) and other different ingredients. Since nori is one of the main ingredients in Maki sushi, it is as known as “norimaki” in Japanese. The choice of fillings are endless and you can have various maki rolls, such as tuna roll, avocado roll, eel roll, cucumber roll, Philadelphia roll, vegetable roll, California roll. The most important aspect is the preparation of the rice. That said, if you want to make decent Maki sushi at home, you need to know how to prepare the rice first.

Generally, making Maki sushi requires several techniques, including rice, spreading, ingredients arrangements (so that the cut faces looking pretty), rolling (not too tight, not too loose) and clean cutting. Maki sushi looks like it is more difficult to make than other sushi types, but with the aid of a bamboo mat, it is quite easy. In order to help you spread the rice thin enough and to use fillings sparingly, the key is to keep your hands moistened at all times.

There are several different styles of Maki sushi, based mainly on the thickness of the roll itself. In this article, we will walk you through different types of Maki sushi that you can often found in sushi restaurants.

Where can you eat Maki sushi?

Maki sushi is one of the most popular types of sushi in America. To see evidence of this, while it goes without saying that you can find them in any sushi restaurant, you can find them in any well-stocked modern grocery store, supermarkets and even in convenience stores.

How Do You Make Maki Sushi

If you want to make Maki sushi at home, you will need some specialty items to get started (except you want to make temaki sushi). Sushi mat or makisu is one of them – made from thin pieces of bamboo held together with string. A bamboo mat is a working place where you will put all your ingredients in and start rolling. These mats can be found in any supermarket or you can get them online.

See Also:  Everything You Need to Make Sushi at Home

Sushi rice

Like any type of sushi, rice is the most important element in maki sushi. You should only use sushi rice for making any sushi type since it is sticker than most of the rice. Sushi rice can be made easily at home with a few ingredients.

See also: How to make perfect sushi rice at home

Sushi fillings

As mentioned, Maki sushi can be filled with a variety of ingredients, but the most popular ingredients are raw tuna, raw salmon, cucumber, Nita kanpyo, simmered shiitake, sakura denbu, rolled omelette.

Rolling Maki sushi

Once you have all the desired ingredients, you will start rolling. This process is relatively easy with the help of a bamboo mat, but it will take some practice to get right if you are a first-timer. Don’t worry about messing up at first, they may just fall apart, but will still taste good.

4 Types of Maki Sushi

Hosomaki

Hosomaki rolls are simple rolled, thin sushi, which should be consumed in a single bite. They are made with a half sheet of nori, sushi rice and usually contain only one filling ingredient like fish or a vegetable. There are many versions of Hosomaki based on the ingredient. Hosomaki that contains cucumber is called Kappamaki. Another common type of Hosomaki is Tekkamaki, filled with tuna. Hosomaki was originally designed as a convenient snack, so they are simple in flavor, simple to eat and simple to make. Since Hosomaki stands tall and elegant with a single filling, the key to have a good Hosomaki roll is not overdoing it.

However, do not underestimate Hosomaki sushi as the simplicity of it is a delight in itself. One really gets to savor and taste that single distinct filling. The layer of sushi should be thin enough to complement and not-power the filling.

How to make hosomaki

First, you want to moisten your hands with warm water to keep the rice from sticking to your hands.

With the half sheet nori on the bamboo rolling mat, spread a thin layer of the sushi rice onto the nori, leaving about 1 inch of the nori without rice at the far end. This part will be used to seal the roll. Create a thin ridge at the far end to prevent filling from spilling forward when rolled.

You will want to use your fingertips to spread the sushi rice onto the nori. If you try to use rice paddle, spoon or spatula, you will end up with a paste. While spreading the sushi rice using your hands, don’t put too much pressure on the rice, otherwise, you will end up with a paste as well. Also, don’t try to make all of these sushi rice and nori planks at once as the longer the sushi rice sits on the nori, the more paste-like the rice will get, so make them as you go.

Next, place your desired ingredient over the sushi rice. Be sure to try to evenly distribute the single ingredient throughout the hosomaki roll.

Then lift the bamboo rolling mat with your thumbs and slowly begin rolling forward until the edge of the mat touches the top of the ridge. Firmly squeeze the bamboo rolling mat with your thumb and fingertips to make sure that the roll doesn’t fall apart when you eat it.

When you finish rolling, give the roll a few good squeezes, making sure to squeeze on the spot of the nori with no rice to give the Hosomaki roll a good seal. If the roll does not seal, you want to run your wet finger down the inside of the flap of the nori and try sealing it again.

Finally, moisten your sushi knife with vinegared water and cut the roll into 5 slices. Serve with soy sauce, pickled ginger, and a small dollop of wasabi. Enjoy!

Futomaki

You have met Hosomaki, the thin elder brother. Now you will get to meet the fat younger brother, Futomaki – one the most popular types of sushi in the U.S. They both have the same nori wrapping on the outside and a layer of sushi rice on the inside. But while Hosomaki is slim and willowy with the single ingredient, Futomaki is plump and juicy with two or more ingredients.

Futomaki rolls are often much larger than other types of sushi – as much as 2 inches in diameter. That’s why you cannot have too many Futomaki rolls on your plate at once. On the other hand, Hosomaki has strength in numbers as they are usually clustered together.

Futomaki is served throughout the year in Japan, but it is the main dish for Setsubun, the day of prayer for a good year with happiness. Japanese people have a tradition of eating futomaki during Setsubun holiday. At this time, Japanese call this sushi roll “Ehomaki”. “Eho” refers to a lucky direction (this direction changes every year depends on the zodiac symbol for the year), and you would eat the entire Ehomaki while facing the lucky direction. Don’t know whether you believe Ehomaki will make your wish come true or not, but If you happen to be in Japan at this time, you won’t want to lose any opportunities to enjoy this delicious roll for sure.

It’s simple to prepare the ingredients for making Futomaki, especially you can also use the leftover trimmings or other pieces of meats to make it since the quality is not affected by the way that the filling look. Just like other types of Maki, most sushi chefs use the leftover trimmings to make Futomaki so that they can cut down on waste and cut costs.

Futomaki thick rolls are generally made with cooked vegetables and some cooked seafood. Popular ingredients are boiled spinach, marinated shiitake mushrooms, grilled unagi, sweet fish flakes. You can use any combinations, so be creative!

How to make Futomaki

Place the bamboo rolling mat on the work surface and put a sheet of nori on the mat, shiny side down.

Dip your hands into some warm water and shake off the excess water. This keeps the rice from sticking to your fingers while assembling the sushi. Then cover about two-thirds of the nori with sushi rice and spread evenly with your fingertips. Leaving about ½ inches of the nori without rice at the far end, this will help to keep the rice from coming out from the seam and makes it look pretty after you roll.

Place your fillings across the rice. You should cut the ingredients into a long stick if possible that allows for an even distribution of the ingredients as well as makes it easier to roll. Put the larger items on the bottom and the smaller ones on the top. Since Futomaki is a big roll, you want to spread the ingredients out some to accommodate the size of the roll. Don’t worry about keeping everything inside of the plank since they will move around while rolling.

Fold the bamboo rolling mat over, start rolling the nori onto the filling tightly and firmly until the bottom end reaches the top end of sushi rice. Be careful not to roll the rolling mat into your sushi roll. You may have to support your filling with your fingers so that it goes in the proper place while rolling.

Hold the roll with the bamboo mat over it, and grab the top of the mat and pull against each other to tighten the roll. When the roll is tight enough, pulling the mat forward to finish rolling. Continue to make the rest of the rolls.

Now you have a futomaki complete roll. Remove the roll from the mat and put it on a cutting board. Using a very sharp knife and cut the roll in half first. Every slice or every other slice, wipe the knife with moisture kitchen cloth for making clean cuts. Then cut both of two pieces in half again. Then cut all of these pieces in half again. This should give you eight evenly sliced pieces of futomaki.

Uramaki

Maki sushi has an “inside-out” variation which is also a largely American form of sushi called Uramaki, some people refer to uramaki as “inside-out rolls”. Like futomaki, this type of maki sushi has two or more fillings. The difference is that Uramaki has the sushi rice on the exterior of the sushi roll rather than the seaweed. If you have ever seen a California roll, you will be familiar with this type of Maki sushi. California roll is actually a classic example of uramaki.

Uramaki can be made with different fillings such as salmon, canned tuna, crab fish cakes, butterhead lettuce, avocado and more. Often uramaki are topped with garnishes like the fish roe or sesame seeds for a finishing touch. This type of roll was invented in America and originally made with non-Japanese diners in mind, as the dark green of the nori was potentially off-putting to those not used to it. While uramaki rolls are a fun addition to a sushi platter, they are more common outside of Japan like some other rolls such as the well-known California and Philadelphia rolls.

How to make Uramaki

Inside-out rolls are made just like futomaki, but you start with a piece of plastic wrap over the bamboo sushi mat. This plastic wrap helps to avoid sticking. If you want to use a gallon ziploc bag, choose the cheapest ones since they will be more flexible and easier to roll.

Then, again, dip your hands in some warm water and remove any excess water. Spread the sushi rice directly onto the plastic wrap.

Next, place a sheet of nori over the sushi rice and gently pressing the nori to the rice. Then place filling ingredients on the top of the nori. There are many different filling ingredients that you can add to the roll.

Then, lift the rolling mat with your hands and use your fingers to hold the fillings in place. Keep rolling the mat exactly like futomaki.

The Uramaki can be coated with sesame seeds and other garnish. You can do this by rolling the roll in them.

Lay a sheet of plastic wrap over the roll. Moisten your knife and cut the complete roll exactly in the center. Then cut both of two pieces in half. Finish by cutting the four pieces in half again.

Remove the wrap, arrange your Uramaki rolls on a sushi plate and serve. Don’t forget the soy sauce and wasabi for dipping and pickled ginger for cleansing the palate between eating different pieces of maki sushi.

Temaki

“Te” means hand, so temaki is hand roll. Temaki is similar to other variations of Maki sushi in that it uses nori as a wrapper with the sushi rice and toppings inside. While other Maki sushi rolls are shaped to a cylinder with bamboo rolling mat, temaki does not require a makisu (bamboo rolling mat) to form the roll – it is shaped like a cone by hand, hence the name temaki. Because of its unique form, Temaki is usually eaten with the hand rather than with chopsticks.

Unlike other types of Maki sushi, in which rolls are expected to dip in soy sauce, temaki usually come with fillings that are pre-seasoned, precluding the need for a soy drunk. Temaki should be eaten straight away since the cone of dried nori can absorb moisture from the fillings inside, making it to lose its crispness. If it is premade, it will generally be sealed in plastic that would be removed just before eating.

These Japanese hand rolls are a more casual type of sushi. They have a fun visual appearance with ingredients overflowing from the cone like a cornucopia which makes them a fun choice for a sushi party.

How to make temaki sushi

Temaki is considered the easiest, dirtiest way to have Maki sushi at home since it does not require any specials tools nor technique to make.

First, take a piece of nori and hold it in your hand. Nori (Seaweed) used for Temaki would be either ½ or ¼ of full-size one used for Maki so that a small pile of rice and fillings can be made on one corner.

Spread sushi rice onto one end of the nori, then covering around a third of it. Add your desired toppings diagonally across the rice.

Once you have added what you like, roll the temaki by bending your hand so that it starts to fold in onto itself. When you finish rolling, you should have a cone-shaped roll. The moisture in the sushi rice will make the rice stick to the seaweed.

So there you have it. All 4 of the different type of Maki sushi. Choose your favorite one and get started making your very own Maki sushi.

Enjoy… and have a wonderful day!

See Also:  Everything You Need to Make Sushi at Home

The post What is Maki sushi (Makizushi)? appeared first on quiet hut.

There are a ton of sushi ingredients and condiments on the market that you could have in your home kitchen. But you only need a few basic sushi ingredients to get started making good sushi. Outlined below are the basic items you need to get started. Keep reading on!

Sushi Ingredients

Sushi Rice (Sushi-Meshi)

Without any doubt, Sushi rice plays the most important role in making good Sushi. It also has one of the most pleasing textures in the world. Sushi rice is made by cooking a super premium grade short or medium Japanese white rice and then mixing it with rice vinegar, salt and sugar mixture while fanning it to cool it off. This combinations of ingredients and activities together make the sushi rice fluffy, but still firm, and with a shiny sheen to it. Sushi is sticky, gooey and chewy – in the best possible way. And the sweetness from the sugar and the bright pop of vinegar added to sushi rice don’t hurt anything either.

Learn how to prepare the perfect sushi rice at home, and you will be able to make your great sushi rolls at any time you want. Cooking the sushi rice at home might look complicated, but as you go along with it, you might notice that it’s just like making your ordinary rice, only with some ingredients added to it, and a bit of Japanese methodology.

Recommended Sushi Rice: Kokuho Rice Sushi

Japanese rice vinegar (Komezu)

Rice vinegar is another important ingredient of sushi. For those who don’t know, sushi gets its name from vinegar, SU meaning vinegar and SHI meaning the skill of hand. Rice vinegar is a type of vinegar made from fermented rice in China, Japan, Korea, Vietnam. Japanese sushi vinegar is around 5% acidity and is rather mild and slightly sweet in taste. The ready-to-use Japanese sushi vinegar is easy to use and of very high quality. The right taste is obtained by adding salt and sugar into the sushi vinegar. Rice vinegar is used in combination with salt and sugar to form the seasoning for your sushi rice giving it that sweet and tart flavor that we all recognize in good sushi rice.

Although Japanese rice vinegar can be made at home, it can also be readily bought in any local Japanese grocery store. Rice vinegar is not only used to cooked rice to be used in making sushi, but it is also used to make sunomono (vinegar dishes), tsukemono (pickles), nimono (simmered dishes) as well as used in salad dressing varieties popular in the west, such as sesame dressing or ginger.

Recommended Japanese rice vinegar: Marukan Seasoned Rice Vinegar

Kombu (This is meant for flavoring, not eating)

Kombu is technically an edible kelp from the brown algae family known as Laminariaceae. It is widely eaten in most East Asian countries such as China, Korea, Japan. The majority of the available Kombu is cultivated in the seas of Korea and Japan. Over 90% of the Japanese variety is harvested from around Hokkaido, which is the second largest island of Japan.

In Japan, Kombu is a sort of sea-weed used in many Japanese foods. Kombu is usually sold in thick, dried, nearly black strips. It may be pickled with sweet and sour flavoring, cut into strips about 2 cm wide and 5 cm length. These are often eaten with green tea. It can be used to make pickled or added to the sushi rice during cooking. It may also be eaten fresh in sashimi.

But perhaps it is a dried seaweed mainly used in dashi, a soup stock used in Japan similar to the way that we use chicken stock here in the United States. Dashi is made by putting dried kombu in cold water and heating it to near-boiling.

How to use Kombu in sushi?

Although its most notable use is in making Dashi, it is also one of the “required” sushi ingredients for making the perfect sushi rice. This is not used as the actual wrapping but instead is for flavoring the sushi rice. When cooking the sushi rice, just before you turn on the rice cooker, throw in a few small pieces of Kombu (5x5cm per 3 cups of rice). It is helpful to make slits in one or more sides of the Kombu to help release its flavors. Kombu typically gives the sushi rice a hint of dashi flavor.

Kombu can be found at your local Asian food store or Japanese market. It can also be found online here.

Recommended Kombu: Wel-pac Dashi Kombu

Nori (seaweed)

Nori is the Japanese name for edible seaweed species of the red algae (though it looks green) genus Pyropia, including P. tenera and P. yezoensis. Nori is gotten from the sea, washed with water and then passed through a shredding machine to make it smaller. These small pieces are mixed with fresh water, passed through rectangular or square frames, drained and then dried on a heated surface. The results are dried edible seaweed sheets that are immediately packed and sealed to keep them from absorbing moisture.

Sushi Nori, which you use for rolling the sushi ingredients in, is very important. Not any type of Nori can be used for making sushi. To get the good sushi, you need to use high-quality nori. The taste and quality of the Nori is a function of location, water temperature and mineral content of the sea. This might explain why the best Nori is usually produced on the Ariake Bay, Kyushu Island of Southern Japan. The finest Nori for sushi is the one which is uniformly thick and very dark in color (like black). The dark Nori is rich in protein, vitamin A, calcium, and iron.

Nori is used in most kinds of sushi. Its mild, salty and unique seaweed flavor makes a perfect pairing with sushi rice, fish and the other ingredients of sushi. A fresh nori should come very dry. But it will become sticky once it interacts with the moist sushi rice. Thus, it acts as a firm yet sticky skin for the sushi when wrapping the rice. So to make the most of the nori, it must be kept in a dry environment before used or it will not stick well and the sushi will fall apart soon.

As in most sushi ingredients, you can get Nori in most Asians stores or Japanese markets. There are many suppliers at different costs and values. In order to get the good sushi rolls, it’s important to find good Nori.

Recommended Nori: Daechun Sushi Nori, Product of Korea

Fish

For culinary, and sanitary reasons, the freshness and the quality of raw fish must be superior to that of cooked fish. Sushi chefs are trained to recognize important attributes, including firmness, color, smell, and freedom from parasites that may go undetected in the commercial inspection.

If you want to use raw fish in your sushi, be careful where you buy it. Not any raw fish can be used for sushi – Look for sushi- or sashimi-grade fish. Regular fishes are not handled with the intention of raw preparation as they are likely to contain parasites and bacteria. You may want to ask at a local sushi bar or check out Asian markets.

Here’re some popular fish types that you can use to make sushi:

Bluefin Tuna (Maguro)

Bluefin tuna is one of the prized fish in Japan – so much so that only 20% of the Pacific and Atlantic bluefin tunas are consumed outside of the country. Bluefin tuna is also one of the most popular fish found in sushi. It has a firm yet tender texture and fresh, mild flavor.

The Japanese have been using tuna for making sushi since the mid 19th century when a chef marinated some pieces with soy sauce and called it nigirizushi.

These days, sushi chefs prepare three different cuts of this fish: akami, chu-toro, and o-toro. Akami is the red meat that is at the top of the back of the tuna. Chu-toro is the milky-pink marbled meat which is located in the belly of the tuna. It has a rich buttery texture. O-toro is the fatty part of the tuna which is found at the fattiest portion of the belly. Toro is considered the most prized and expensive part of the bluefin tuna. It has a richer texture and flavor.

Salmon (Sake)

Along with bluefin tuna, Salmon is one of the easiest fish for sushi novices to enjoy. It is the fish of choice for making nigiri sushi. It has a soft texture and a pleasing, mild flavor and its flesh could appear as peachy orange or deep red. Many sushi lovers insist on salmon even when they are presented with many other options. So salmon can be found in almost every sushi restaurant. The fatty part of the salmon, called “Beni toro” in Japanese, is considered the most prized part of the salmon. In addition to its tasteful freshness, salmon also contains nourishing protein and two types of omega-3 fatty acids: DHA and EPA, which the body cannot produce by itself.

Japanese amberjack or yellowtail (Hamachi)

This fish is a seasonal favorite in the cold months because of its high content. Prepared either cooked in a roll or raw as nigiri, Japanese amberjack has a buttery texture with a bold tangy flavor. In Japan, about 120,000 tonnes of Japanese amberjack are sold every year. While the fish reach 3 kilograms are sold which is called hamachi, others left to grow bigger till they attain a weight of 5 kilograms is called buri. American sushi chefs believe that Japanese amberjack is better for sashimi or nigiri since the marbled fat give a versatile flavor profile that can make a dish which is rich, salty and spicy.

Mackerel

Mackerel is generally more attractive to the Japanese than to us sushi-rookie Westerners. In fact, many non-native Japanese avoid eating mackerel at sushi restaurants. The fish gets a bad rap for being “fishy”, with a tendency for the potent flavor to linger on one’s palate (or hands) for extended periods of time.

On contrary, Mackerel is quite popular in Japan and it is commonly served as sushi. It is especially healthy that is packed with omega-3’s, DHA, and EPA. Mackerel is a shiny fish that has a potent fishy flavor and aroma. There are four types of mackerel most commonly served in sushi restaurants.

• Saba – is cured for hours with vinegar and salt before being served as sushi. This mackerel is known to be a fall-season fish.
• Spanish mackerel (sawara) – a large variety with a whiter color. The fish’s best season is spring and it is very popular from spring to early summer.
• Horse mackerel (aji) – This fish is smaller than other types of mackerel and has a lighter flavor. Its best season is summer.
• Mackerel pike (sanma) – This fish actually belong to another family. Sanma was not commonly served as sushi in Japan until recently. The best season is from late summer to fall.

Fun fact: While tuna doesn’t have “mackerel” in its name, it also belongs to the mackerel family.

Albacore tuna (Bontoro)

Albacore tuna, the bluefin tuna’s smaller cousin, became a popular sushi fish in recent times. Since albacore lives in the warmer parts of the sea, it has a more delicate flesh and smoother texture compared to bluefin tuna. Sushi chefs use a method called tataki in order to further concentrate the albacore’s flavor. They grill it quickly, cook the outside and then drunk it on ice water to tighten up the flesh. Albacores are one of the most affordable fishes, so in Japan, you will find them in kaiten-sushi (belt-conveyor sushi chains). At sushi restaurants in the U.S, this type of tuna will often run a bit cheaper than all other types of tuna.

Vegetables

There are some vegetables that show up in sushi more than others such as cucumbers, avocado, carrots, spring onions and steamed Asparagus. You should find out which types of sushi you want to make and then get needed vegetable(s) depending on your favorite type. If you don’t know what types of the sushi are, then visit our types of sushi page to learn more.

Sushi Condiments

Wasabi

Japanese horseradish also called “wasabi”, is a Japanese spice root and has a potent, hot flavor, but not in the same way as capsaicin in hot peppers produces heat. It generates vapors that are felt more in the nasal passages than on the tongue. Wasabi will add a spicy punch to your favorite sushi roll. Start with a tiny dot of it the first time you try it.

For most people, wasabi is an important member of sushi table. Some like to swipe wasabi onto the sushi rice when making sushi, and some prefer to add it to the soy sauce bowl for dipping.

Wasabi products for sushi can be found in your local Japanese grocery or Asian food stores in either paste or powder form.

Recommended Wasabi:  Wasabi Paste, Japan

Soy sauce

Nothing is as good as dipping your sushi roll in soy sauce combined with some wasabi and taking a juicy bite. So how could anybody eat sushi without it?

Soy sauce, also known as shoyu, is a dark, salty sauce. It is traditionally used in many Asian cuisines, including Japanese sushi. It helps enhance the umami flavors of the sushi ingredients. It may be served in a small bowl (per person) for dipping. It is made using the paste of soybeans that have been boiled and mixed with grain (rice, wheat, or barley), Aspergillus sojae and brine. You can choose between low-salted soy sauce or the sweet sashimi-shoyu.

Recommended Soy sauce: Kikkoman Japan Made Soy Sauce

Sushi ginger (Gari)

Wasabi’s pink (or yellow) companion is thin-sliced pickled ginger, also called gari. Gari is a sharp, fragrant and slightly sweet condiment. It is there to be eaten between pieces of sushi roll (or with it if you prefer) as well as before and after a sushi meal in order to cleanse the palate. It is made by salting slices of ginger, then pickling them in a solution of sugar and rice vinegar.

It is a common item that you can find in Asian markets in various sizes. Not much of this condiment needed for one meal of sushi, so the smaller jars are commonly the ones taken.

Recommended Sushi Ginger: Sliced Pickled Ginger, Japan

These are some ingredients and condiments which are considered “classics” due to the traditions and tastes if Japanese cuisine. However, If you’re making you sushi at home, you ‘re free to put whatever you want in your sushi.

Other Tools You will Need for Making Sushi

Bamboo paddle, spreader, and mat

Hangiri

Chopsticks

Sushi: Taste and Technique

The post Sushi Ingredients – Everything You Need to Make Sushi at Home appeared first on quiet hut.

Million Dollar Pie has been around for a long time and it is one of the favorite and easy desserts to make during the holidays due to the fact that it doesn’t live up to its name cost-wise. Which means you won’t have to pay a million dollars for a pie.

Your mother or grandmother may have called this pie the Millionaire’s Pie or Millionaire Pie. The recipe that I will share with you today is an authentic Million Dollar Pie recipe that does not have cream cheese in it. When you add cream cheese to a pie filling recipe, you will end up with an entirely different pie filling and it is not an authentic Millionaire Pie recipe. Some other versions incorporate cream cheese or call for heavy cream, but they all result in a luxurious bite of sweetness.

You may also find the Hawaiian Million Dollar Pie recipe on the internet. The main difference between the Hawaiian Million Dollar Pie recipe and the authentic Millionaire Pie recipe is that the Hawaiian recipe included maraschino cherries in the pie filling. If you prefer you can use the Hawaiian recipe, just add maraschino cherries to the pie.

Million Dollar Pie tastes delicious and the best part is that you will need just about 5 minutes to prepare this pie and no baking is required! Millionaire Pie’s creamy filling is loaded with coconut, pineapple, and pecans for a little tropical flair. All you need are a few easy-to-find ingredients, a ready-made graham cracker crust, and a couple of hours for chilling in the fridge to make this tropical treat. The pie starts out with a rice creamy base of sweetened condensed milk mixed with lemon juice. I also noticed that there are some other Millionaire Pie recipes that did not include lemon juice. But if you want to make an authentic Millionaire Pie, do not leave out the lemon juice since it is a key ingredient that will affect the texture of the finished Millionaire Pie recipe filling, causing it to thicken.

The authentic Million Dollar Pie recipe below makes two pies, but you can cut the ingredients in half to make one.

What you’ll need to make this pie

• One 14-ounce can sweetened condensed milk
• 12 ounces of lite whipped topping thawed
• 2 tablespoons lemon juice
• One 20-ounce can of crushed pineapple drained
• 1 cup sweetened shredded coconut
• 1 cup chopped almonds pecans
• 2 graham cracker crusts

How to make it

Step 1: In a large bowl, combine the sweetened condensed milk with the lemon juice and use a hand-held mixer or a whisk mix them together.

Step 2: Drain the pineapple in a strainer before beginning, pushing as much juice from the pineapple pieces as possible with the back or a spoon. Set aside.

Step 3: Fold the thawed whipped topping into the sweetened condensed milk and lemon juice. Stir until thoroughly combined.

Step 4: Add pineapple, ¾ cup coconut, ¾ cup pecans to the bowl. Fold the mixture with a spoon.

Step 5: Once all of the ingredients are combined well, spoon the mixture into the pie crusts.

Step 6: Spread remaining ¼ cup coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until browned, about 7 minutes.

Step 7: Sprinkle toasted coconut and remaining pecans onto the pie.

Step 8: Place in the refrigerate 3 hours or overnight.

Step 9: Enjoy your million dollar pie.

Step 10: For variation, adding a cap of sliced strawberries, cherries, or other fruits or nuts into the mix.

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Chuck eye steaks are taken from the shoulder area of a cow. They contain a few inches of the very tender longissimus dorsi muscle, which is where rib eye steaks come from. Chuck eye steaks are sometimes called a poor-man’s rib eye. Rib eye is cut between the 6th and the 12th rib of the cow and the chuck eye is from the 5th rib. The word “eye” is used just to highlight the proximity of this portion to the Rib Eye cut. Since there are only two Chuck Eye Steaks per cow, they are not always available.

The Chuck Eye Steak is yielded when the Chuck Eye Roast is cut into slices. That’s why this Chuck Eye Steak is a similar cousin to a Rib-Eye Steak but is comparatively tougher and low on flavor. It is quite a bit less money than you would pay for a ribeye, so it is considered as a good low-cost substitute for Rib Eye Steak in many dishes and is the perfect steak to stock up on particularly with beef prices on the rise.

In the chuck eye, the rib eye muscle is surrounded by other connective tissue, fat and other muscles that are less tender. To get a steak that is much the same as a ribeye, you may want to trim away all that surrounding meat.

The Check Eye Steaks require strong seasonings and fast, high heat cooking and not be overlooked because they are less moist and dry out faster than a ribeye. Anything higher can develop a dry, chewy texture.

That said, the Chuck Eye Steak can produce a great result if it is subjected to the slow, moist cooking technique and it can be used for broiling and grilling as well.

If prepared correctly, the Chuck Eye Steaks should be marinated a few hours prior to cooking to increase the cut’s succulence. It is best served medium rare.

How to cook Chuck Eye Steak?

What will you need?

• 4 chuck eye steaks
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tbsp. olive oil
• 4 tablespoons softened butter
• 1 tablespoon minced parsley
• 1 tablespoon minced cilantro
• 1 tablespoon minced chives
• 1/2 Fresno chili, minced

How to make it

Step 1: First, you need to season chuck eye steaks good with a generous amount of salt and black pepper. Leave the steak to set at room temperature for 20 minutes.

Step 2: Combine softened butter, minced parsley, minced chives, minced cilantro, and minced Fresno chili in a small bowl. Season with salt and black pepper to taste. Mold together and set in refrigerator until steaks are ready to be cooked.

Step 3: Preheat a skillet or grill to medium and brush grates with a little olive oil.

Step 4: Cook the steak for 5 minutes per side for medium-rare and 8 minutes for medium. Do not cook beyond medium.

Check the internal temperature with a meat thermometer at its thickest point. The ideal temperature for medium rare is 130 degrees Fahrenheit, 135 for medium and 145 for well done.

Step 5: Serve and Enjoy!

The post Chuck Eye Steak: What Is It And Why Is It One Of The Best Buys? appeared first on quiet hut.

You may know that Caribbean people love their rum, so much so that even they have a number of recipes which includes rum!

Rum is unquestionably the drink of the Caribbean. It was a driving factor behind the Caribbean’s history, culture, and economy. By the late 17th century, a thriving export trade developed. Not only is the alcohol used for cocktails, but it is also used for cooking and preserving too.

If you have a chance to travel to the Caribbean, you might want to try a kind of rum cake that is very popular here, especially at Christmas time. In the Caribbean, every house has their own “family” recipes for this cake. It is Caribbean rum-soaked cake – The amazing rum cake that the islands are famous for.

Yes, there’s a lot of rum in this Caribbean cake, and it’s definitely not for those who avoided alcohol. But the incredibly moist texture with the caramel and vanilla flavors in the rum is deeply satisfying that you can’t resist!

Sadly, this rum-soaked cake is not often found in Northern latitudes. But you do not have to be a Caribbean person or travel to the Caribbean to try this amazing cake. All you need is a recipe that I am going to share with you today. This recipe is the closest we’ve ever had to the “real” thing.

If you love cake and rum as much as Caribbean people love their rum, you will love this delicious Caribbean rum-soaked cake – The perfect ending to any meal.

This easy rum soaked cake recipe starts with an instant vanilla pudding. It also has delicious notes of burnt orange complemented with sweet and buttery cake. The crowning touch is soaking it in Bacardi dark rum.

Almost every major Caribbean island group produces its distinct kind of rum. And in this recipe, we will use Bacardi rum, but you can also use your favorite brand.

Okay, without further ado, let’s see how to make these Rum-soaked cakes.

What you will need to make Rum Soaked Cake

For the cake

2 cups of flour

1 1/2 cups of sugar

1 stick of softened or melted butter

1/2 cup (1 package) instant vanilla pudding

1/2 cup of Bacardi dark rum

1/4 cup of butterscotch schnapps

1 tablespoon of orange bitters

2 teaspoons of baking powder

1 teaspoon of salt

1/2 cup of vegetable oil

1/2 cup of milk

4 large eggs

For the rum graze

1 stick of butter

1/4 cup of water

1 cup of sugar

1/2 cup of dark rum

Zest from 1 orange peel

How to make Rum Soaked Cake

Make the cake

1. Grease and line a Bundt pan with cooking spray or butter and coat with flour.

2. Add all the ingredients to a large mixing bowl and mix by hand or electric mixer on medium for 4 to 5 minutes.

3. Pour all the mixture into the prepared Bundt pan and place in a preheated oven in the middle rack at 350 F (180 C) for 50-55 minutes, or until a toothpick can be inserted in the center and be removed without any residue. ( The center is halfway between the outer edge of the pan and the flute in the middle).

4 . Once the cake is finished, test it with a toothpick to make sure it’s cooked all the way through. Using a toothpick or skewer, pierce small holes over the top of the cake that will absorb the rum glaze.

Make the rum graze

Note: You may want to make this rum graze close to the time your cake is finished cooking. If you make it too early, you will develop a film over the top of the mixture as it cools.

1. Add the sugar, water, and butter to a medium size cooking pan and bring to a boil until the sugar is dissolved.

2. Once the mixture begins to boil and the butter has melted, place your orange zest into a metal strainer and place over the top of the boiling mixture for about 5 minutes.

3. Use a spoon to press down on the zest when you’re done to remove the oils from the orange peel.

4. Slowly pour the mixture over the top and sides of the cake. Don’t pour it all at once. pour a little, allow the cake to absorb the glaze and then repeat until you’ve used it all.

5. Allow the cake to cool completely, then insert a knife around the edges of the cake and around the middle to loosen the cake from the pan. Put a large plate on the top of the bundt cake pan and flip it over. Give it a minute and remove the bundt pan.

Now, serve and enjoy your Rum-soaked cake!

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Oatmeal Cookie shots taste great and are supposed to taste like homemade Oatmeal cookies. They also do a great job simulating the flavor of the real oatmeal cookie. It’s like an oatmeal in liquid form, but without any oatmeal or cookie in sight that is pretty amazing.

Oatmeal is one of the most popular cookies in America. There are even two holidays for them – National Lacy Oatmeal Cookie Day (March 18th) and National Oatmeal Cookie Day (April 30th). The Lacy oatmeal cookie is delicious and just as it sound-a thin lace-like version of regular oatmeal cookies.

The Oatmeal Cookie shot is just a mix and a shake away but it is popular with a distinct flavor without going over the top.

If you are looking for a delicious shot that has an interesting flavor, the Oatmeal Cookie shot is a great choice. It is the perfect after-dinner drink as a substitute for a dessert and also a fun addition to any party.

Generally, Oatmeal is rather tame with Irish cream and butterscotch making up the majority of the drink. You also may notice that the flavor only pops and begins to taste like the cookie once the cinnamon schnapps or Jagermeister added.

If you’re craving Oatmeal Cookie shot, you can satisfy that there are a number of ways to make this Oatmeal Cookie shot.

So without further ado, here are popular Oatmeal Cookie shot recipes that you can give them a try!

Classic Oatmeal Cookie Shot – So easy to make!

The class Oatmeal Cookie shot recipe is easy to remember since it’s one equal part for each of the liquids.

What you’ll need

Photo credit

1/3 Ounces Bailey’s Irish cream liqueur
1/3 Ounces butterscotch schnapps
1/3 Ounces Goldschlager Cinnamom Schnapps
1/3 Ounces Jagermeister
1 shaker/ strainer with ice
1 shot glass

How to make it

Photo Credit

Step 1 – Start by choosing a recipe and gather all of our ingredients
Step 2 – Add all the ingredients into the shaker
Step 3 – Give a big SHAKE to evenly combine and chill the liquids
Step 4 – Strain your contents into the shot glass and enjoy!

Photo Credit

Notes:

• Buttershots, Goldschlager and Baileys are the most popular brands for the three liqueurs.
  Since Jagermeister is not in every Oatmeal Cookie shot, it’s okay if you just make the drink without it.
• If you don’t have any Cinnamom Schnapps, you can substitute it with a dusting of ground cinnamon on top of your shot.
• The class Oatmeal Cookie shot can be served on the rocks in an old-fashioned glass.

If you want more Oatmeal Cookie shot recipes, here are two more recipes that you can try. Get mixing, shaking and enjoy!

An Oatmeal Cookie Shot with a Hint of Orange

Unlike the classic Oatmeal Cookie shot, in this recipe, we will use an orange liqueur instead of the Cinnamom Schnapps.

Ingredients:

1/3 Ounces Bailey’s Irish cream liqueur
1/3 Ounces butterscotch schnapps
1/3 Ounces Orange liqueur
1/3 Ounces Jagermeister

Oatmeal-Raisin Cookie Shot

Like the classic Oatmeal Cookie shot, this recipe has a creamy base of Baileys with spicy accents of Jagermeister.

Ingredients:

1/3 Ounces Bailey’s Irish cream liqueur
1/3 Ounces Goldschlager Cinnamom Schnapps
1/3 Ounces Kahlua Coffee Liqueur
1/3 Ounces Jagermeister Herbal Liqueur
1/ 3 Ounces Rum

In this recipe, a 151-proof rum is used but any rum will do just fine.

To make this drink, put all the ingredients into the shaker and give it a few shakes.

Pouring this Oatmeal Cookie shot is a bit tricky because you want to fit an equal pour of five distilled spirits into a 2-ounces shot glass.

You can fix this problem by making two shots at a time. If you were to pour 1/3 ounce of each ingredient, this would create about 13/6 ounces after shaking. Divide that into two tall shot glasses. Another way is straining the shot into a small tumbler. You can still make more than one drink at one time.

How strong is the Oatmeal-Raisin Cookie Shot?

Let’s say that we use Kahlua and an 80-proof rum in this Oatmeal-Raisin Cookie Shot. The alcohol content of each shot would look like this:

Classic Oatmeal Cookie Shot: 16 % ABV (32 proof)
Oatmeal-Raisin Cookie Shot: 13% ABV (26 proof)

As you can see, the rum make a significant difference in this recipe. So if you’re looking for the boozy shot, this recipe is a good choice.

Bonus Boozy Oatmeal Cookie shot Recipes

Ingredients:

3/2 ounces Bailey’s Irish cream liqueur
1 ounce butterscotch schnapps
3/4 ounces cinnamon whiskey
3/4 ounces Kahlua Coffee Liqueur

Ingredients:

1 ounce butterscotch schnapps
1 ounces Bailey’s Irish cream liqueur
1 splash of vodka
1 splash of Cinnamom Schnapps

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Great Northern beans are cultivars of Phaseolus vulgaris alongside other common beans such as black beans, pinto beans, pink beans, red kidney beans and navy beans.

Great northern beans are white medium sized beans a bit large than navy beans which are commonly used for making baked beans and “pork and beans”.

Great northern beans resemble white lima beans in appearance and have a nutty and delicate flavor that is easy to incorporate into braizes, stews, casseroles, and soups. They can be mixed with pinto beans or served with navy beans and cannellini beans as a handy substitute.

Photo Credit

While Great northerns are popular in America, they can be found in Prebranac or Serbian Baked Beans dishes and can also be used as a substitute for Swedish brown beans in Bruna bonor. They are available dried or canned and less commonly fresh.

Substitute for Great Northern Beans

Navy beans (smaller) or Cannellini beans.

Equivalents

1 pound dried great northern beans = 2 cups dried

The Benefits of Great Northern Beans

Great northern beans are a low-calorie, low-fat, cholesterol-free source of iron, dietary fiber, protein, and potassium.

Eating beans like great northern beans regularly can reduce the risk of many potentially serious medical conditions (According to the Harvard School of Public Health). It’s best when they are used a protein source in place of red meat.

Even though it’s good for our health, beans can also cause abdominal discomfort, flatulence and be bloating in some people. Cookbook author Mark Bittman recommends beans should be introduced into your diet slowly and using electrical products with enzymes that aid bean digestion.

That said, if you don’t have any problems with beans, you can use it regularly as a great protein source. So, you may want to check out my favorite recipe with great northern beans below.

Great Northern Beans Soup Recipe | My Favorite Recipe

Hearty, starchy and filling, this Ham Great Nothern Bean soup is the epitome of comfort food. This soup recipe is a satisfying way to transform smoked ham hocks into a hearty meal.

When it’s cold outside and all you want is to stay warm, making it a perfect time for a Ham Great Northern Bean soup. This is the perfect soup for a day staying in from the cold outdoors.

If you are looking for a delicious vegan Great Northern Bean soup, you can omit the ham hock. This soup is a great source of protein and fiber.

Ingredients

2 pounds of dried great northern beans
1 gallon water ( add more if needed)
2 pounds of smoked ham hocks (I bought them from Walmart)
1 Yellow onion (Chopped)
3 garlic cloves (minced)
2 Celery Stalks (Chopped)
2 Carrots (Chopped)
2 Bay leaves
1 tsp back pepper
Salt

How to make it

1. Pick through the beans, then rinse and drain them. Discard any unwanted debris or any small stones you might find.
2. Add a gallon of water to them and then bring these up to a boil for 10 minutes
3. Turn the heat off. Put the lid on and let it for 2 hours after soaking for 2 hours. At this point, you can see the beans have doubled in size. Do not drain this water because this is where all the flavor is.
4. Add a smoked ham hock, celery, onions, garlic, carrots, bay leaves, black pepper. Now give the mixtures a good stir and bring it up to boil.
5. Once it comes up a boil, reduce the heat to medium-low. Cover and cook this for 2 to 2 1/2 until the beans are tender and the meat is falling off the ham hocks.
The cooking time may be different depends on the age of the beans, the hardness of your water, etc.,
6. Stir this about every 30 minutes or so and check the water level. If it looks like it is getting too thick, add a little bit more water.
7. After our beans are done, add salt to taste.
You don’t want to add salt too early, otherwise, you run the risk of it being too salty as some of the liquid inevitably boils off or you even will have tough beans and nobody likes tough beans.

There we have a nice hot hearty bowl of great northern beans. Enjoy!

Notes:

• Dried bay leaves simply enhance the other spices in your dish.
• The longer you can get it cook, the better.
• As with all dry bean recipes, it’s best to wait until after the great northern beans have become tender or fully cooked before adding salt or any acidic ingredients.

The post Great Northern Beans Soup: How to Make it? appeared first on quiet hut.