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      RECIPE TITLE "California 'Spa' Roll Recipe" source:        yields Makes 40 pieces

    We use the term "spa" loosely - the colors and textures of this roll remind us of our time living in California. The sweet-sour ginger is a great contrast to the creamy avocado. We like to give the roll a smear of chili-garlic sauce to give the ginger an extra burst of heat. Tip: Presentation is an important part of sushi and sashimi. But don’t let this discourage you from preparing sushi at home. To prepare beautiful sushi rolls like the pros, all you need is a sushi knife. Its sharp blade cuts cleanly and easily through rolls, creating uniform slices.

    Other necessary recipes: Sushi Rice


    5 dried nori sheets, halved crosswise
    5 cups Sushi Rice (see recipe)

    2 ounces assorted sprouts (such as radish, alfalfa, onion)
    1 firm ripe avocado, peeled, pitted, cut into 1/4-inch-thick strips
    2 ounces pickled ginger, drained
    2 1/2 teaspoons chili sauce, optional

    Accompaniments: soy sauce, wasabi paste, pickled ginger

    Masterclass in Japanese Cooking
    Masterclass in Japanese Cooking Assembles 20 of the most celebrated chefs to produce 60 recipes, both basic and ambitious, to cook at home: one of which is selected in each chapter to be a Masterclass, to take you step-by-step through the full preparation to the perfected presentation of the finished dish. Superbly designed and illustrated with exquisite photographs, this book is a complete and satisfying cookery course in one volume.


    Place nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 1/3 cup Sushi Rice over nori forming 1/4-inch thick layer and leaving 1/2-inch border on long sides. Arrange 1/10 of sprouts, avocado and pickled ginger horizontally down center of rice. Drizzle 1/2 teaspoon chili-garlic sauce over fillings.

    Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp knife, cut roll crosswise in half. Cut each half into 2 pieces, forming 4 pieces total. Repeat with remaining nori, rice, sprouts, avocado, ginger and chile-garlic sauce.

    Serve sushi with accompaniments.

    Recipe created exclusively for by Robert Danhi and Estrellita-Leong Danhi.

    Serving size = 1 piece


    Facts per Serving
    Calories: 39 Fat: 1g Carbohydrates: 7g
    Cholesterol: 0mg Sodium: 34mg Protein: 1g
    Fiber: 1g % Cal. from Fat: 23% % Cal. from Carbs: 72%

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    Dictionary of Japanese Food
    Dictionary of Japanese Food At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking’s dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism. With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.
    Japanese Women Don't Get Old or Fat
    Japanese Women Don't Get Old or Fat What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their extraordinary secret? Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle–and the key to the enduring health and beauty of Japanese women–in this exciting new book. The Japanese have the pleasure of eating one of the most delicious, nutritious, and naturally satisfying cuisines in the world without denial, without guilt…and, yes, without getting fat or looking old. As a young girl living in Tokyo, Naomi Moriyama grew up in the food utopia of the world, where fresh, simple, wholesome fare is prized as one of the greatest joys of life. She also spent much time basking in that other great center of Japanese food culture: her mother Chizuko's Tokyo kitchen. Now she brings the traditional secrets of her mother's kitchen to you in a book that embodies the perfect marriage of nature and culinary wisdom–Japanese home-style cooking. If you think you've eaten Japanese food, you haven't tasted anything yet. Japanese home-style cooking isn't just about sushi and raw fish but good, old-fashioned everyday-Japanese-mom's cooking that's stood the test of time–and waistlines–for decades. Reflected in this unique way of cooking are the age-old traditional values of family and the abiding Japanese love of simplicity, nature, and good health. It's the kind of food that millions of Japanese women like Naomi eat every day to stay healthy, slim, and youthful while pursuing an energetic, successful, on-the-go lifestyle. Even better, it's fast, it's easy, and you can start with something as simple as introducing brown rice to your diet. You'll begin feeling the benefits that keep Japanese women among the youngest-looking in the world after your very next meal! If you're tired of counting calories, counting carbs, and counting on being disappointed with diets that don't work and don't satisfy, it's time to discover one of the best-kept and most delicious secrets for a healthier, slimmer, and long-living lifestyle. It's time to discover the Japanese fountain of youth….


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