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The original submission(s) are no longer available~

A mix of marvelous and satisfying sushi from the kitchens of  Devon_Klaus

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felt like posting those because it was the first time I made Sushies, everything is home made and I'm damn proud of it,
Me  Devon_Klaus  StrangelyIndecisive and  GtrZombie made this culinary delicacy

we got:
Tempura and Panko deep fried Shrimps sticks/
Pop-Corn Mini-Shimps/
Deep fried Crap Meat/

for the sushies we got:

Avocado, Cucumber and Crab meat Maki and deep fried of the same type/

Salmon Sashimi

Spicy Salmon Sushies/ there were the best, It's a recipie I improvised, it's made with salmon I choped really thin and mixed with a bit of lemon juice and my home made pepper sauce I madee with my garden peppers/

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Other take on making Sushies,it was a bit less of a big feast than the previous pic, but they were none the least delicious.
Now we got
Cucumber and avocato Vege Maki/
Crab, Carrot and cheese Deep Fried Maki/
Carrot, Cucumber, Salmon and Tuna Maki/
and Tuna Sashimi/
and Tempura & Panko Deep Fried Shrimps Sticks/

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First picture we got:

Tempura and Panko deep fried Shrimps sticks/
Pop-Corn Mini-Shrimps/
Deep fried Crap Meat/

for all the things above I use Panko and Tempura , you first take the food you wanna fry, dip it in tempura, and pour it with panko after, and just throw it in a fryer or a big chinese wok with enough vegetal oil for your food to float in (thought extrem caution is required with the use of a wok to fry stuff as it have no lid to protect you from boiling oil splashing and it can also be dangerous to be knocked over)
once your food is golden and floating at the surface, it's most likely ready, take them out of th oil and put them into a bowl with paper towel (scott towel will do the job) to absorb the oil left on the food so it's not dripping and now you can serve.

for the sushies we got:

Avocado, Cucumber and Crab meat Maki and deep fried of the same type/

Salmon Sashimi/

Spicy Salmon Sushies/ there were the best, It's a recipie I improvised, it's made with salmon I choped really thin and mixed with a bit of lemon juice and my home made pepper sauce I made with my garden peppers/

for the sushies, it's really easy to find the stuff you need to make good sushies as they are quite getting more an more popular, so in pretty much every gorcery store you will be able to find the sushi rice you need, the nori seaweed sheets the fish and the panko and tempura mention above and also the bamboo mat used to roll the sushies.

first you will need a fearly big cooking pot with a lid that can hold up at least 2 cups of rice, a mesh strainer a mesuring cup.

you will mesure 2 cup of sushi rice, it will give a fairly good amount of rice, for maybe 4 to 6 persons.
put the rice in te mesh strainer and run cold taps water on it until it's all clean ( the water running through will be clean)
after that, let put it into the cooking pot, fill it with water 1 inch above the rice and let it rest for 20 to 30 minutes.

once it,s done, rince is again with the help of your mesh strainer and cold water from the taps. now you are ready to cook it. put the rice back in the cooking pot, cover is again with cold water 1 inch above the rice, put the pot on the stove with the lid on (medium should be a good temperatur to bring the water to boil) and watch it carfully, once there is bubble coming out of the lid, it's mean it's boiling, put the stove temperatur to Simmer or the lowest setting on your stove and let it simmer for 20 minutes or until the rice have absorbed all the water.

I highly recomend you don't take of the lid until that 20 minutes, the rice should not burn or stick while at simmer. if after 20 you take of the lid and there is still water, put back the lid on and let the rice absorb the water, once it absorbed all the water, take the pot with the rice away from heat and let it rest in the pot with the lid on for 15 minutes wich after that you will let in cool down in a none metalic pot and spead it out with a wooden spoon.
that was the steps for the rice cooking

mean while the rice is cooking, there is a vinegar preparation to add to the rice wich is quite simple to do and it's what will give the legendary stickiness to the sushi rice.
you will need:
and other smaller cooking pot/
1/2 a cup of white rice vinegar (though I like to use golden rice vinegar though it may alter the color of your rice a bit, your choice)/
2 tsp. of salt/
1/4 cup of sugar/
optional: a piece of konbu seaweed/

put the vinegar. the salt and the sugar in the pot, and put it on the stove at medium temp stir it until all the sugar and salt are disolved, once it's start boiling, turn of the heat and place the konbu seeweed and let it cool down, once it's ready, just pour the vinegar mixture we just made in the rice and stir it gently, once you rice is well mixed with the vinegar, take a large cooky pan or a big piece of waxed paper and spread the rice on it and let it rest for maybe one hour or more if needed,

and thats it, your rice is ready to be rolled and stuffed using you bamboo mat with what ever you like; fish, meat, veggies, cheese or all of it
I recomend while manipulating the rice that you keep a bowl of fresh water handy to keep soaking your hand in for the rice dosen't stick on it.
you can go watch plenty of good tutorial on youtube to learn the technic to roll them as it will hard for me to explain it here as it is really visual

good luck! and have fun

p.s. sorry for my bad english, it's not my first language :P

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