On A Roll With Sushi Chef Matsumoto

Sam Choy
By Sam Choy
Wednesday - August 19, 2009
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This week Chef Todd Matsumoto visits us on the show to demonstrate how easy it is to roll up the following fresh, delicious varieties of sushi.


First, of course, it starts with the rice.

This show aired originally in October 2002.

* 5 cups rice
* 1/2 cup rice vinegar
* sugar, to taste
* lemon or orange
flavor
, to taste

For Kappa Maki:

* 1/2 sheet nori
* sushi rice
* cucumber, sliced

For Oshinko Maki:

* 1/2 sheet nori
* sushi rice
* pickled radish, sliced

For Futo Maki:

* full sheet nori
* sushi rice
* denbu (fish flakes)
* kanpyo (gourd)
* shiitake mushroom,
sliced
* sushi egg
* cucumber, sliced
* shrimp, peeled and
cooked
* unagi (eel)

For California Roll:

* 1/2 sheet nori
* sushi rice
* wasabi, to taste
* cucumber, sliced
* avocado, sliced
* mayonnaise crab mixture
* tobiko (fish eggs)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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