<strong>How to make Ackee and Salt Fish Sushi Roll</strong>
Ackee and Salt Fish Sushi Roll is a delicious type of sushi. Give it a try the next time you make sushi at home it’s quick and easy.
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How to cook ackee and salt fish Jamaican style?
In a large pan, over medium heat, fry onions, sweet pepper, thyme, garlic, tomato, scotch bonnet, and the spring onions, stir through for 4 minutes. Add in the boiled salt fish, and stir through. Lastly, add the ackee, stir less often, and gently from now on to stop the ackee from breaking up too much. (Exact Recipe Here)
What is considered a sushi roll?
Sushi in the form of a roll consists of sushi rice and other ingredients generally wrapped in nori (thin sheets of seaweed), with the filling of choice for this recipe we used Ackee and Saltfish. The roll is formed with the help of a bamboo mat, called a makisu.
What’s the most popular sushi roll?
California Roll– By far the most popular sushi roll. The California roll contains cucumber, crab, and avocado. But this ackee and salt fish sushi roll absolutely amazing!
What are the 3 main ingredients in sushi?
Sushi at its core is made with three simple ingredients: a filling of choice, a nori sheet, and sushi rice.
How many rolls of sushi per person?
Sushi is designed to share with others. So many sushi catering packages feature platters or sushi “boats.” But just one roll (six pieces) is recommended for the average person.
Ackee & Saltfish Sushi Ingredients
Sushi Ginger Ingredients
- Ginger
- Salt
- Seasoned Rice Vinegar
- Sugar
Sushi Rice ingredients
- Sushi Rice
- Water
- Seasoned Rice Vinegar
- Granulated Sugar
Other ingredients
- Seaweed Sushi Nori
- “Wasabi” Horseradish
- Green Food Coloring
How to make Ackee & Saltfish Sushi Instructions
Sushi Rice Instructions
- Rinse the rice with cold water in a strainer until the water runs very clear. Drain well.
- Add rice to the pot, add the correct amount of water listed in the ingredients, and cook the rice.
- When the rice is cooked, immediately transfer it to a large mixing bowl and drizzle it evenly with the sushi vinegar and sugar. Then mix it until the vinegar is evenly incorporated into the rice.
- Let the rice cool by scooping it and spreading it out on a baking tray to cool at room temperature.
Sushi Ginger Instructions
- Peel the skin of the ginger with a spoon.
- We used a vegetable peeler or mandolin to slice pieces of ginger in a super-thin setting.
- Put salt on ginger, and allow to sit for 5 minutes.
- Rinse off the salt with water and pat dry.
- Place rice vinegar, sugar, salt, and water in a pan, and add medium heat. Allow sugar and salt to dissolve completely. Turn off the heat once boiled. Set aside.
- Place your ginger in your clean jar.
- Pour the pickling liquid on top. Seal the jar, and allow it to cool on your kitchen counter for at least 30 minutes, before placing it in the fridge.
Wasabi Instructions
- Grate desired amount of horseradish on the fine side of the grater
- Drop 2-3 drops of green food coloring
Assemble Sushi
How to assemble your sushi using a sushi maker
- Grab your sushi maker! ( This is super helpful)
- Oil sushi maker
- Place your rice in the sushi maker then ackee and saltfish on one side
- Close the sushi maker and then push it unto the seaweed(Nori)
- And use sushi mate to guide you as you rap your sushi
How to assemble without a sushi maker
- Place a sheet of nori on your rolling mat with the shiny side down
- Wet your fingers to keep the rice from sticking to them as you work
- Spread a thin layer of sushi rice onto the sheet of nori
- Make a shallow depression near the bottom of the rice with your finger
- Add Filling
- Roll the sushi up from the bottom using your mat as a guide
- Wet a sharp knife with cool water and cut it into slices
“But as He who called you is holy, you also be holy in all your conduct, because it is written, “Be holy, for I am holy.” I Peter 1:15-16 NKJV
Wisdom
We serve a Holy God who blesses His children with the Holy Spirit, so we can be Holy. Being Holy means being set apart and different from the way you used to be in this world. Then changing into who God wants you to be. Allow His will to be done in your life and, not your own anymore. We saints are chosen by God to be Holy for Him.
People can see Christ in us. To change from our wicked ways into holy ways. Loving him, honoring him, keeping his commandments, living righteously, and being obedient to him. The way we live our lives matters to God. If we couldn’t become holy he would have never said for us to be holy as he is.
He would have never allowed his Holy Spirit to dwell in us and comfort us. The holy spirit is our teacher, and he will lead us to holiness. I pray we all are holy in all our conduct because we serve a holy God and he called us to be holy for him. Be filled with his Holy Spirit so he can lead you to works of holiness and practice living holy lives. Amen.
How to make Ackee and Salt Fish Sushi Roll
Ingredients
Sushi Ginger Ingredients
- * 1 lb Young Ginger
- * Pinch of Salt
- * 1 cup of Seasoned Rice Vinegar
- * 3 tbsp of Sugar
Sushi Rice ingredients
- * 2 cups Sushi Rice
- * 2 1/2 cups Water
- * 5 tbsp Seasoned Rice Vinegar
- * 2 tbsp Granulated Sugar
- Other ingredients
Other ingredients
- * Seaweed Sushi Nori
- * 1/4 cup “Wasabi” Horseradish
- * 3 drops of Green Food Coloring
Instructions
Sushi Rice Instructions
- * Rinse the rice with cold water in a strainer until the water runs very clear. Drain well.
- * Add rice to the pot and add the correct amount of water listed in the ingredients and cook the rice.
- * When the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar and sugar. Mix until the vinegar is evenly mixed into the rice.
- * Let the rice cool by scooping it and spreading it out on a baking tray to cool at room temperature.
Sushi Ginger Instructions
- * Peel the skin of the ginger with a spoon.
- * Using a vegetable peeler or mandolin slice pieces of ginger on a super-thin setting.
- * Put salt on ginger, and allow to sit for 5 minutes.
- * Rinse off the salt with water and pat dry.
- * Place rice vinegar, sugar, salt, and water in a pan, and add medium heat. Allow sugar and salt completely to dissolve. Turn off the heat once it’s boiled. Set aside.
- * Place your ginger in your clean jar.
- * Pour the pickling liquid on top. Seal the jar, and allow it to cool on your kitchen counter for at least 30 minutes, before placing it in the fridge.
Wasabi Instructions
- * Grate desired amount of horseradish on the fine side of the grater
- * Drop 2-3 drops of green food coloring
Video
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