SUSHI MAG

Crab and Sushi Rice Fritters

2011-08-24T10:52:00.000-07:00

Ingredients

1 quart canola oil (approximately, as needed for deep frying)
2 cups cooked sushi rice
1 tablespoon crab boil seasoning (recommended: Old Bay)
1/2 cup mayonnaise
1/4 cup chopped fresh parsley leaves
1/8 cup fresh lemon juice
1 pound lump crabmeat
3/4 cup rice flour
3/4 cup panko bread crumbs (Japanese)
Salt and freshly ground black pepper
Cocktail sauce, for dipping

Directions

Heat oil to 375 degrees F in a deep fryer.

Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice . Fold in crabmeat, trying to avoid breaking up lumps. Mix rice flour and bread crumbs, and season with salt and pepper. Form crab mixture into "cocktail size" balls and roll into flour/bread crumb mixture to coat. Deep fry in hot oil until golden brown and drain. Serve with cocktail sauce or your favorite dipping sauce.

Cook's Note: Sushi rice is short-grained rice tossed with a dressing of vinegar, sugar and salt. Asian markets carry a packaged mix of this dressing as well as the short-grained rice.

BREAKFAST SUSHI

2011-08-18T04:26:00.000-07:00

Breakfast Sushi-1 Revolutionary Roll and 1 Colonial Roll
Yield: 1 roll of each cut into 8 pieces. Portion size is 4 pieces of each type
Ingredients (in order of the method):

4 Eggland Best large eggs
Kosher Salt to taste
Non Stick Cooking Spray

Revolutionary Roll:
1 pkg yamamotoyama susiparty sesame wrappers.
3⁄4 Wild Alaskan Applewood Smoked Sockeye Salmon, cut into thin strips
Green Onion, white part removed, cleaned, trimmed and sliced into thin strips lengthwise
1 Orange Bell Pepper, cut into 1/4” strips, lengthwise
1 oz Low Fat Cream Cheese, softened

Colonial Roll:
1 pkg yamamotoyama susiparty sesame wrappers.
3⁄4 oz Virginia County Ham, cut into 1⁄4” square strips
1⁄2 oz Applewood Smoked Cheddar, cut into 1⁄4” square strips
1 Red Bell Pepper, cut into 1⁄4” strips, lengthwise
2 Asparagus stalks, 1⁄4” -3/8’ dia., cleaned and trimmed to 4 1⁄2’ length

Hollandaise Sauce
1 pkg Knorrs’ Hollandaise Sauce Mix

1 egg yolk
2 T. softened butter
1⁄4 C 2 % milk
1 tsp lemon juice
1 T Herbs d’provence
1⁄4 C water
2 oz Kecap Manis (Sweet Soy Sauce)
¼ oz Crystalized Ginger

Method:
Preheat griddle on medium heat. Crack eggs into a bowl, add a pinch of kosher salt, and whisk until blended. Pour 2 oz onto griddle, moving the edges to form a uniform rectangle approximate 5” x 7 1⁄2”. When egg is set, flip and cook another minute. Remove egg to parchment paper and let cool. Repeat for remaining egg mixture.

Place softened cream cheese into a piping bag with a small writing tip.

Revolutionary Roll:
Lay one Paprika Soy Wrapper on sushi rolling mat width-wise. Place cooled egg on wrapper edge closest to you. Lay salmon strips down the middle, overlapping. Pipe a strip of cream cheese next to the salmon. Lay green onion strips on top of cream cheese and orange pepper on top of salmon.

Roll up like sushi. Carefully slice crosswise into 8 uniform sections. Set aside.

Colonial Roll:
Prepare cold water bath. Bring 1 cup of water to full boil in small sauté pan. Add asparagus and cook for 90 seconds. Remove and place asparagus in cold water bath. Remove to dry.

Lay one Sesame Soy Wrapper on sushi rolling mat width-wise. Place cooled egg on wrapper edge closest to you. Lay ham strips down the middle, end to end. Lay cheese strips next to ham and top with asparagus stalks, end to end with tips to the outside. Lay red pepper strips on top of cheese. Roll up like sushi. Carefully slice crosswise into 8 uniform sections.

Hollandaise Sauce: (if we were in the professional category, we would make our sauce from scratch, but since we are time deprived innkeepers, Knorr’s is a great substitute!)

Mix together Knorr mix, butter egg yolk, milk, and water. Over medium heat, stirring constantly, bring to simmer until sauce thickens, reduce heat to low and stir in lemon juice and herbs. Taste, and add a touch more lemon juice if desired. Pour into small dipping bowl.
Try different combinations and you'll see how amazing these cones can be. Go wild and enjoy!

Sushi Omelet

2011-08-18T00:38:00.000-07:00

Tamago is a sweet Japanese omelet made with chicken eggs.

I first tasted one at my favourite sushi restaurant, Ichibei. It was served in one of those nifty deep red bento boxes.

After sinking my teeth into this little cold omelet I became hooked! And, of course, I decided to learn how to make my own.

Tamago is usually served nigiri style. The omelet is cut into a rectangle and fastened to a mound of sushi rice with a strip of nori (seaweed).

How to Make a Sushi Omelet (Tamago)

Yield: 1 roll

Ingredients

4 tablespoons of dashi stock
1 tablespoon of sugar
4 large eggs
1 teaspoon of mirin
1/2 teaspoon of Japanese soy sauce
Pinch of salt

Utensils

tamago-yake-nabe (square omelet pan)
bamboo rolling mat

Method

Beat the eggs and ingredients together. Oil your pan well and pour in 1/4 of the mixture. As it cooks, gently lift with a spatula and roll until it reaches the back of the pan. Pour in more of the mixture ensuring that some of it gets underneath the cooked omelet. Continue this process until you have used all of the mixture.

Use your bamboo mat to roll the omelet just like you would a sushi roll. You can also form it into a square. Let cool before you slice.

Ponzu Sauce Recipe

2011-08-18T00:33:00.000-07:00

Ponzu Sauce Ingredients

Soy Sauce
Rice Vinegar
Kombu (Kelp)
Mirin (Sweet Rice Wine)

Kombu is a kind of kelp that is sold dried. Use a damp cloth to lightly was any grit off of the kelp and using a pair of sharp scissors cut off a square piece about two inches by two inches.
Add 2/3 cup of cold water to a small pot.
Place the kombu in the water and bring to a simmer. After about 20 seconds remove the kelp and discard it.
Add 3 tablespoons of Mirin (sweet rice wine) to the broth. Continue to let simmer.
Peel your lemon before squeezing it. This prevents the bitterness from the oil being added to your sauce.
Mix 1/3 cup of freshly squeezed lemon juice with a cup of soya sauce, three tablespoons of the kombu broth and one tablespoon of rice vinegar. Store in container in the fridge for a few hours to let the flavours meld. Enjoy!

Brown Sushi Rice Recipe

2011-08-18T00:25:00.000-07:00

A lot of sushi lovers have been asking me lately how to make brown sushi rice. In Japan it is called GENMAI.

Brown sushi rice is harder and has more flavour. There are some important things you should know before diving into my recipe.

Brown sushi rice is not quite as sticky as regular sushi rice and should only be used in hand-rolled sushi or maki rolls. This kind of rice is not suitable for inside-out rolls this is a type of roll where the nori (seaweed) appears on the inside and the rice on the outside.

Like my basic sushi rice recipe you need to use short-grain rice. Look for a California or Japanese variety. Let me remind you that there is no substitute. Basmati rice, long-grain rice or any other variety won't work!

Brown Sushi Rice Ingredients

1 cup of uncooked brown short-grain rice
1 1/4 cups of water
1/8 teaspoon of salt
sushi rice seasoning

Rinse the brown rice by gently swirling it around in a bowl of water and draining. Repeat this process until the water goes from cloudy to clear.

Unlike my regular sushi rice recipe, you should soak the brown ricefor a least two hours before cooking.

If you can use an electric rice cooker to prepare your brown ricesushi. If you don't have one check out my instructions for cooking perfect rice using a pot.

When the rice has cooked use a wooden spatula to gently fold it into a sushi tub or wooden bowl.

Use a hand fan or magazine to cool the rice as you fold in the sushi rice seasoning.

Maki Sushi recipes

2011-08-18T00:23:00.000-07:00

	Thin rolls (hoso-maki) - This type of sushi roll is made using half a sheet of toasted nori, 1/2 cup of sushi rice and one ingredient. A thin sushi roll is the trickest kind to make and takes a lot of practice.
	Medium rolls (chu-maki) - This sushi roll uses an entire sheet of nori, a cup of sushi rice and two or three ingredients.
	Thick rolls (futo-maki) - This one is a biggie! A cup and a half of sushi rice is spread onto a full sheet of toasted nori and topped with four or more ingredients.

Miso Soup Recipe

2011-08-18T00:15:00.000-07:00

Important tip: The success of this recipe depends on a fish stock called DASHI. Although you can buy it in a powdered form, learning to make it yourself produces a more healthy and authentic stock.

Miso paste - White miso paste is typically used in this recipe. It is sold in tubs or plastic package and has a light, golden appearance.

Ingredients

Serves 4
3 tablespoons of miso paste (light colored)
1 or 2 scallions
3 1 /3 cup of dashi stock
Small handful of dried wakame
1/2 block of fresh soft tofu

Method

Soak wakame seaweed in warm water until it is soft
Squeeze water out of wakame and cut into small pieces
Slice scallions diagonally (thin slices)
Cut tofu into very small cubes
Bring dashi stock to a boil
Mix miso paste with a small amount of dashi stock and add to the boiling stock (the broth will have a cloudy appearance)
Add tofu cubes and sprinkle with sliced scallions

Cucumber and Wakame Salad

2011-08-17T23:22:00.000-07:00

Ingredients

1/2 of an English cucumber

2 tablespoons of wakame

1/2 fresh ginger root

For the dressing you will need: 1 tablespoon of light soy sauce

1 1/2 tablespoons dashi stock

1 1/2 tablespoons rice vinegar

1/2 tablespoon sugar

Tip -Don't use field cucumbers for this recipe as they are coated with wax. English, Japanese or even Lebanese cucumbers are a great choice.

Preparation Wakame: Soak in warm water for about 6 or 7 minutes. Drain and cut off strings. Place the seaweed in boiled water and then a bowl of cold water. This will make it a beautiful emerald green color.

Cucumber: Sprinkle some sea salt on a cutting board. Roll cucumber in the salt. Rinse in cold water and cut into paper-thin slices. Place the slices in bowl of salted water and let soak until they are soft. Use a sushi mat to wring out the water.

Method

Combine ingredients for the dressing and chill in the fridge with all of the other ingredients.

Presentation

Arrange small portions of the wakame, cucumber, strips of ginger in a small bowl. Pour the chilled dressing around the ingredients and not on top. Enjoy!

Chirashi Sushi

2011-08-17T23:21:00.000-07:00

Chirashi means "to scatter" and that's the secret to making this simple and fun dish. Choose your ingredients - whatever you feel like - shrimp, crab, tako, and vegetables are standard ingredients. Start by putting about a cup of sushi rice in your serving bowl, then simply add your ingredients on top. This is the perfect dish to serve guests with different tastes and preferences. You can even put the ingredients out for your guests to choose what they like best.

Salads

2011-08-17T23:17:00.000-07:00

Amazu (Sweet Vinegar Dressing - This is a simple sauce used for marinating vegetables and as a salad dressing. It is also the dressing used for Sunomono Salad.)
To make this sauce, combine 1/2 cup su, 1/4 tsp soy sauce, 2 tbsp sugar, to make enough for 2 servings.

Sunomono Salad - Amazu dressing; 1 cucumber; grated daikon*; 1/3 ounce dried wakame* seaweed; carrot for garnish; some salt
Thinly slice the cucumber and pour the salt over it and leave for 15 minutes. Gently rinse the salt off with water using a strainer. Put the wakame in hot water for 5 minutes to soften it, then place it in cold water until it is cold, then rinse very well with cold water. Grate some daikon and/or cut tiny slices of carrot for garnishes, then divide the ingredients into 2 bowls with the cucumber on the bottom and pour the dressing over it. Makes 2 servings. * optional

Variations of Sunomono Salad:
Kani Su (Crab) - Add 6 ounces of real crab or artificial crab.
Ebi Su (Shrimp) - Include cleaned, butterflied, blanched shrimp.
Tako Su (Octopus) - Include thinly sliced, blanched octopus for this dish.

Kani Salad - Kani Salad is a simple appetizer that's really easy to make and gives you a mouthful of slightly spicy crab with every bite. The recipe isn't exact, but use your taste to guide you: Shredded Imitation Crab, add small slices of cucumber, then mix with Kewpie Mayo, but go light to begin with! The flavor of crab is delicate so you don't want to over power it! Add a couple of drops of Srircha Hot Chili Sauce to start and adjust to taste. Mix in a little (start with one teaspoon) of Masago (little crunchy orange roe). Make sure the masago is fresh!

Ginger Salad Dressing - ½ knob of fresh ginger; ½ cup of salad oil; ½ cup of rice vinegar;
Salt, pepper and sugar to taste; 1 tsp of light soy sauce for color; optional: ½ of green onion minced OR 5 cloves of garlic minced. After you peel the ginger, mince or grate it fine. Mix together and adjust to suit your taste.

Sesame Seed Dressing - 3 tbsp white sesame seed (toasted and ground); 1 ½ tbsp of dashi;
1 tbsp sugar; 2 tbsp rice vinegar; ½ tbsp light soy sauce; ½ tbsp sesame seed oil
Mix together and mix well between servings.

Salmon Skin Salad - I'm looking for the dressing recipe for this wonderful salad!

One of my favorite salads is Ika Sansai (ee/kah san/seye) which is known as Squid Salad, Mountain Vegetables with Squid Salad, or Smoked Squid Salad. I have asked around about this and I have found that almost, if not all, sushi bars buy this frozen through a distributor in Japan. Although I know most of the ingredients in Ika Sansai, I don't know the measurements, and here's the real problem - some of the vegetables are not available outside of Japan.

*News Flash - here is the list of ingredients: squid, vinegar, kikurage mushroom, ginger, sugar,yamakurage (lettuce stem), bracken fern, sesame oil, soy sauce (soybean, water, wheat flour, salt) bamboo shoot, sesame seed, salt, bonito extract, kelp extract, red pepper, sweet rice wine, rice wine, high fructose corn syrup, xanthan gum, annatto.

If YOU can find a recipe that you want to share for this or something else, please email me and I'll be happy to put it up here and mention your name if you wish :-)

Low Carb Sushi Rolls &Carbohydrate Count for Sushi

2011-08-17T23:13:00.000-07:00

Sushi Rice: Roll 29 grams; Nigiri (2 pcs) 14.5 grams
Crab 0; Tuna 0; Salmon 0; Avocado 1.5 grams; Cream Cheese .4 grams; Kewpie Mayo 0;
Sriracha 0; Cucumber .5 grams; Nori (seaweed) 0; California Roll: appox. 31.5 grams

Want to make Low Carb Sushi Rolls? Just omit the rice! Nori is a vegetable, so no carbs. Add extra fish and vegetables to take the place of the rice. Or use Cucumber instead of the rice and nori to wrap the roll! It can be challanging to cut the cucumber, but well worth the effort! You need a thin sashimi knife (one that is long enough to cover the length of the cucumber and has an evenly thin blade. Have you ever seen someone use a knife to skin an apple to get the skin off in one piece? That's what I'm referring to. You have to skoochy the knife under the skin evenly and keep it going around and around until you have a wide enough piece to make a roll. (I hope that made sense! If not, email me and I'll get into as much detail as I can!) A cucumber roll like this is best served with ponzu sauce. The cucumber enhances the flavors of the ingredients making it very light and refreshing! You can also use the soy wraps instead of the nori or cucumber.

Tamago

2011-08-17T23:10:00.000-07:00

2 eggs, beaten; 1 1/2 tbl of dashi stock OR 1 tsp of dashi no moto & 1 1/2 tbl of water; 2 tsp sake
1/2 tsp salt; vegetable oil for frying; optional: Tamago Pan
Mix the eggs, dashi, sake and salt together in a bowl. Heat a little oil in a frying pan on medium-low heat. Pour just enough of the mixture to thinly cover the bottom of the pan. As soon as it starts to "set", fold the omelette in half towards you and wipe the empty space in the pan with a little oil.

Keeping the first omelette in the pan, repeat this process of frying and folding. Each new one is laid onto the previous omelette creating a multi-layered omelette. When the mixture is all cooked, gently remove the omelette to a wood chopping board and let it cool. If your tamago comes out a little watery, you can gently absorb some of the liquid by pressing a paper towel over it. Tamago tastes wonderful warm or cold, but please keep any leftovers refrigerated.

Shari (Sticky Rice)

2011-08-17T23:07:00.000-07:00

I found the easiest sushi rice to make at home is in a pot on the stove - . But if you want to make it from scratch the traditional way, here's the recipe:

Start with short grain white rice, regular (unflavored) rice vinegar along with sugar and salt (this is called tezu). If you're in a hurry and want to save a little bit of preparation time, seasoned sushi vinegar (su) is also available. When you make the vinegar mixture yourself, though, you have more control over how much sugar or salt to add. You can also add kombu, shiitake mushrooms or shrimp to get a different taste.

2 cups uncooked short grain white rice; 4 tablespoons rice vinegar; 2 cups + 2 tbl water; 2 tbl + 1 tsp sugar; 1 tsp salt;

First thing, prepare the tezu. This mixture will be used to coat the bowl you set the cooked rice in later. Mix together 1 cup of water, 2 tbsp of rice vinegar and 1 tsp of salt. Set aside.

Rinse the rice several times until the water is clear. Put rice in a colander and drain for an hour. Then put the rice in a heavy pot with a tight fitting lid or electric rice cooker, add 2 cups plus 2 tablespoons of water and bring to a boil. After it's boiled, cover the pot and set to simmer over low heat for 15 minutes. Turn off the heat, remove the lid quickly only to stretch a clean tea towel over the pot and replace the lid. Without heat, let it steam for another 15 minutes.
Meanwhile, mix the rice vinegar, sugar and salt together in a small saucepan. Stirring constantly, heat the mixture until the sugar dissolves. Set it aside to cool to room temperature. After the rice has been steamed, use a wooden spatula or spoon to cut and fold the rice. Take care not to smash the grains of rice.
Use a cloth dipped in the tezu and rub the insides of a large bowl. A wooden bowl is best to absorb excess moisture, and the large surface of the traditional hangiri allows the rice to cool more quickly and evenly. Put the hot rice into the bowl and quickly add the seasoned rice vinegar solution. Mix with the same cutting/folding motion. After mixing, fan the hot rice mixture to remove moisture and to cool it. This should take about 10 minutes. The rice will have a nice sheen and be slightly chewy with just a touch of stickiness.
Important: The rice is not to be refrigerated and should be used within an hour after preparation. Keep the rice covered with a clean cloth and at room temperature until you are ready to make your rolls. Makes enough rice for about 4 rolls.

Dynamite and Spicy Sauce

2011-08-17T23:05:00.000-07:00

Dynamite Sauce - 1/4 tsp of Kewpie Mayonnaise; 1 tsp masago; 1/2 tsp Sriracha Hot Sauce
Mix all of this together. The Kewpie will absorb some of the heat so adjust to taste. If you're mixing this with fish, cut the fish into nibble-sized pieces first, about 1/4 inch.

Spicy Sauce - Make the Dynamite Sauce above and add 1/4 tsp sesame seed oil; 1/4 tsp red chili pepper flakes; a sprinkle of sesame seeds. If you want HOT, here are some ideas... add tiny bits of jalepeno peppers; use sesame chili oil instead of the regular type; add Tabasco sauce; Use your imagination! Remember - "Hot" will not necessarily change the flavor of the fish - it will enhance it - so using anything that makes things "hot" will be ok. Experiment... with a fire extinguisher next to you?

Temaki (Rolls)

2011-08-17T22:56:00.000-07:00

Spicy Tuna - Tuna (4 ounces per roll); cucumber; burdock; shiso leaf or kiware (radish sprouts)
Cut tuna, mix with Spicy Sauce and assemble.

Spicy Salmon - Salmon (4 ounces per roll); cucumber; kaiware (radish sprouts); burdock
Cut salmon, mix with Dynamite Sauce and assemble.

Spicy Garlic Tuna - Cut 4 ounces of tuna into nibble-sized pieces and mix with this recipe: 1/4 tsp sesame chili oil; 1 tsp masago; 1/2 tsp Sriracha Hot Sauce; 2 cloves garlic (minced); 1 tbl yellow onion (minced); *jalepeno pepper pieces or slices. Serve as sushi, temaki or sashimi. * optional, but if you go for it, my preferance is to serve it as sashimi with a jalepeno slice on top.

Spicy Scallop - Scallops (4 ounces per roll); 1 cucumber; 1 avocado; 2 asparagus* stalks per roll;
sushi rice; nori; kaiware (radish sprouts); masago * optional
Cut scallops and mix with Dynamite Sauce. Blanch the asparagus (or omit) and while putting the roll together, allow the flowered ends to stick out the sides of the roll. Add cucumber and sprouts, Roll and Cut. Put slice of avocado and dollops of masago on top of individual pieces. Or if you're making Temaki, add everything to the handroll.

California Roll - *Imitation crab; 1 cucumber; 1 avocado; sushi rice; nori; Sprinkle with sesame seeds and/or spoon on masago (optional). *Real crab meat will cost more and takes more work to get the meat. Imitation is fine. If you use real crab, mix with a little kewpie mayonnaise to bind it together.

Salmon Skin - Thin salmon fillet with skin on; burdock root; cucumber; sesame seeds; masago
Broil the salmon until crispy, chop into small pieces. Add a small thin pieces of burdock, cucumber and the chopped salmon skin into the center of your roll. Sprinkle sesame seeds on the outside of roll and garnish with masago. Or you can use Katsuo Fumi Furikake Rice Seasoning on top instead of sesame seeds and masago.

Kappa - Cucumber; burdock; kaiware; avocado - Assemble and sprinkle with sesame seeds.

Rainbow Roll - California Roll topped with thin slices of salmon, tuna, shrimp, yellowtail. You can choose your own toppings and alternate to give the rainbow effect. After you've placed your fish slices on top of the roll, use saran wrap (plastic wrap) to help form the roll and stick the fish to the top of the roll. Garnish with negi and/or masago, or leave as is.

Bring a large pot of salted water to a boil. Skewer the shrimp from head to tail with toothpicks.
Add skewered shrimp to boiling water and cook 3 minutes; transfer to bowl of ice water to stop cooking.
When cooled, remove the shell and skewers from shrimp. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of cold water and vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2-inches long with rounded edges and sides.
Scoop up a tiny amount, about ¼ teaspoon, of wasabi paste with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the wasabi and press gently. Press into the shrimp, but make sure it holds its shape.
Serve with soy sauce for dipping.

Sushi-Inspired Tuna Salad

2011-08-17T05:46:00.000-07:00

Ingredients

1 (6 ounce) can solid white tuna packed in water, drained
1/2 cup mayonnaise
1 tablespoon wasabi paste, or to taste
1 teaspoon minced fresh ginger root
1 tablespoon minced green onion

Directions

In a medium bowl, mix together the tuna, mayonnaise, wasabi paste, ginger and green onion. Serve on lettuce leaves or make a sandwich with white bread.

Sushi Roll

2011-08-17T05:44:00.000-07:00

Ingredients

2/3 cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 1/2 teaspoons salt
4 sheets nori seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
1/2 pound imitation crabmeat, flaked

Directions

In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Cut each roll into 4 to 6 slices using a wet, sharp knife.

Spicy Tuna Sushi Roll

2011-08-17T05:43:00.000-07:00

Ingredients

2 cups uncooked glutinous white rice
2 1/2 cups water
1 tablespoon rice vinegar
1 (6 ounce) can solid white tuna in water, drained
1 tablespoon mayonnaise
1 teaspoon chili powder
1 teaspoon wasabi paste
4 sheets nori (dry seaweed)
1/2 cucumber, finely diced
1 carrot, finely diced
1 avocado - peeled, pitted and diced

Directions

Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

Smoked Salmon Sushi Roll

2011-08-17T05:42:00.001-07:00

Ingredients

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Directions

Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Sarah's Special Sushi

2011-08-17T05:41:00.001-07:00

Ingredients

2 sheets nori (dry seaweed)
1 cup uncooked medium grain white rice
1 1/4 cups water
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons white sugar
1 pinch salt
3 ounces cold cream cheese, cut into thin strips, divided
2 teaspoons crushed garlic, divided
1/2 cup crushed cashews, divided
2 green onions, finely chopped, divided
2 ounces smoked salmon, cut into strips, divided
soy sauce
wasabi paste

Directions

Wash the rice in several changes of water until the rinse water is almost clear, then drain well. Place the rice and 1 1/4 cups water into a large saucepan with a lid, bring to a boil, reduce the heat to low, and cover. Simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes. Remove the rice from the heat and allow to sit covered for 20 more minutes to steam.
Mix the rice vinegar, sugar, and salt into the rice with a wooden spoon, and spread the rice out onto a metal sheet pan to cool.
Preheat an oven to 350 degrees F (175 degrees C).
Put the first sheet of nori in the oven for 4 minutes to soften. Remove and place shiny-side down on a plastic-wrapped bamboo mat, so the longer side is left-to-right. (The wrap is not essential, but helps keep things clean.) With wet hands, press a layer of rice onto the nori, leaving a 1/2-inch margin on the edge nearest you, and an inch on the farthest-away side. The layer should be roughly 1/2-inch deep, and as flat as possible.
Lay half the slices of cream cheese in a horizontal line in the center of the sheet. Sprinkle with 1/2 teaspoon garlic, half the crushed cashews, and half the spring onions. Arrange half the strips of smoked salmon next to the cream cheese.
Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a firm cylinder. Brush a line of water across the remaining edge of the nori sheet, and press and roll the sheet to seal the roll together. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with the second sheet of nori and the remaining fillings.
Cut each roll into 6 slices using a very sharp, wet knife. Have a damp paper towel handy to wipe off any residue, and wet the blade with water for each cut. Serve with soy sauce and wasabi paste.

Perfect Sushi Rice

2011-08-17T05:38:00.000-07:00

Ingredients

2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt

Directions

Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Peanut Butter and Jelly Sushi Rolls

2011-08-17T05:37:00.000-07:00

Ingredients

2 tablespoons JIF® Creamy Peanut Butter
2 tablespoons SMUCKER'S® Strawberry Jelly, Jam, or Preserves (pick your favorite)
2 slices bread

Directions

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.
Spread 1 tablespoon of Jif peanut butter and 1 tablespoon of Smucker's fruit spread on each slice of bread.
Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

Mom's Sushi Rice

2011-08-17T05:34:00.000-07:00

Ingredients

2 1/4 cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp (optional)
3 cups water
1/4 cup rice vinegar
1/4 cup white sugar
1 1/4 teaspoons salt

Directions

Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

Kimbop (Korean Sushi)

2011-08-17T05:32:00.000-07:00

Ingredients

1 cup uncooked glutinous white rice (sushi rice)
1 1/2 cups water
1 tablespoon sesame oil
salt, to taste
2 eggs, beaten
4 sheets sushi nori (dry seaweed)
1 cucumber, cut into thin strips
1 carrot, cut into thin strips
4 slices American processed cheese, cut into thin strips
4 slices cooked ham, cut into thin strips
2 teaspoons sesame oil

Directions

Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.
While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.
Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.

Japanese Sushi Rice

2011-08-17T05:31:00.000-07:00

Ingredients

2 cups water
1 teaspoon salt
1 teaspoon sugar
1/2 sheet nori (dry seaweed)
1 cup uncooked glutinous white rice (sushi rice)

Directions

In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.

Hand-Rolled Sushi

2011-08-17T05:29:00.001-07:00

Ingredients

1 large head iceberg lettuce
1 1/2 cups uncooked long grain rice
1/3 cup Kikkoman Seasoned Rice Vinegar
1/2 pound crabmeat, shrimp or imitation crabmeat
2 large ripe avocados
Kikkoman Soy Sauce

Directions

Core, rinse and drain lettuce; refrigerate in a plastic bag.
Rinse and drain rice, then combine rice and 2 cups water in a medium saucepan; bring to boil. Reduce heat, cover and simmer 20 minutes, or until water is absorbed. Remove from heat and let stand 20 minutes, covered. Turn cooked rice out into large non-metal bowl, separating kernels with fork. Pour vinegar, a little at a time, evenly over rice; gently folding to combine after each addition. Cool rice mixture to room temperature.
Cut lettuce in half lengthwise. Carefully separate leaves. Cut or shred crabmeat into bite-size strips. Just before serving, cut each avocado in half; seed and peel. Cut each half lengthwise into 8 thin slices. Arrange avocado slices, lettuce leave and crabmeat on large platter. Fluff rice mixture with fork.
To make Hand Rolled Sushi: Place lettuce leaf in palm of hand. Spread 1 to 2 Tbsp. rice mixture in center of lettuce. Top with avocado slice and once piece of crabmeat. Wrap lettuce around filling in cone shape to enclose. Serve with soy sauce.

Korean Sushi

2011-08-17T05:27:00.000-07:00

Ingredients

2 cups uncooked short-grain white rice
2 cups water
2 tablespoons cider vinegar
2 leaves chard
2 eggs, well beaten
2 tablespoons soy sauce, divided
3 tablespoons water
1 onion, diced
1 tablespoon vegetable oil
3/4 pound beef tenderloin, minced
1 (6 ounce) can chunk light tuna in water, drained
1 carrot, julienned
1 cucumber, julienned
6 sheets nori (dry seaweed)

Directions

In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Egg and Pesto Sushi

2011-08-17T05:25:00.000-07:00

Ingredients

2 cups uncooked glutinous white rice
4 cups water
6 eggs, beaten
6 sheets nori (dry seaweed)
1/4 cup basil pesto
salt and pepper to taste

Directions

Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until tender and water is absorbed. Leave covered, and let stand for 10 minutes. Remove to a bowl to cool completely.
Heat a skillet over medium heat, and coat with cooking spray. Pour in the eggs, and scramble until cooked through. Season them with a little salt and pepper. Remove from heat and set aside.
Lay one sheet of nori on a clean work surface, or if you have one, a sushi mat. Wet your hands, and press a layer of cooled rice about 1/3 inch thick onto half of the sheet. Spread a line of pesto across the edge of the rice about 1/2 inch wide. Top with a line of egg. Roll the sheet of nori over the pesto egg and rice to reach the empty part of the sheet. Wet the end, and roll up to seal. Use a knife to cut the roll into 6 small rolls.

Cucumber and Avocado Sushi

2011-08-17T05:24:00.000-07:00

Ingredients

1 1/4 cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced

Directions

Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Cream Cheese and Crab Sushi Rolls

2011-08-17T05:21:00.000-07:00

Ingredients

1 cup uncooked white rice
2 cups water
2 tablespoons rice vinegar
1 teaspoon salt
2 sheets nori seaweed sheets
1/4 cucumber, peeled and sliced lengthwise
2 pieces imitation crab legs
1/2 (3 ounce) package cream cheese, sliced
1 teaspoon minced fresh ginger root

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

Chakin Sushi

2011-08-17T05:19:00.000-07:00

Ingredients

1 cup sushi rice, or Japanese short-grain white rice
3 eggs, beaten
1/4 teaspoon salt
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons black sesame seeds
6 sprigs Italian parsley with long stems

Directions

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.

California Roll Sushi

2011-08-17T05:17:00.000-07:00

Ingredients

1 cup uncooked short-grain white rice
1 cup water
1/4 cup rice vinegar
1 tablespoon white sugar
1/2 cup imitation crabmeat, finely chopped
1/4 cup mayonnaise
8 sheets nori (dry seaweed)
2 1/2 tablespoons sesame seeds
1 cucumber, cut into thin spears
2 avocados - pitted, peeled, and sliced the long way

Directions

Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Sushi Rice

2011-08-17T04:48:00.000-07:00

When making authentic sushi, it is important to first create authentic sushi rice -- it is, after all, the base flavor and texture of the rolls you create. While it may seem difficult to make this recipe for the first time, it is well worth perfecting. It adds sweet, tangy flavor to sushi rolls, and the sticky texture is necessary to hold the rolls together. Use this rice whenever cooked sushi rice is called for.

Ingredients:

3 cups uncooked sushi or sticky rice
3 cups water
½ cup rice vinegar
½ cup sugar
1 teaspoon salt

Directions:

Wash the rice and rinse thoroughly.

Place rice and water in a rice cooker and set until cooked. Alternately, place rice and water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes.

Meanwhile, mix together the rice vinegar, sugar and salt in a small saucepan; cook over medium heat until sugar has dissolved. Allow to cool.

Put the cooked rice into a large mixing bowl; pour the vinegar sauce over the hot rice and mix. Allow to cool slightly before using in sushi recipes.

Tasty Salmon Sushi Recipe With Asparagus

2011-08-17T04:38:00.000-07:00

Salmon is a real crowd pleaser. It's a popular topping for nigiri and of course sashimi.

The following salmon sushi recipe is ideal for folks who don't want to mess around with raw fish and would rather leave that in the hands of their favourite sushi chef.

This recipe combines salmon with my favourite veggie - asparagus.

Ingredients

Salmon fillet (about 5 ounces)
6 asparagus sticks
6 sheets of toasted nori (seaweed)
1 teaspoon of sesame seeds
1 tablespoon of Japanes mayonaise
About 5 cups of sushi rice

Preparation

cook asparagus in boiling water until tender and then let it cool
cook salmon fillet on medium heat until cooked through and let cool
flake cooled salmon into large pieces

Rolling Your Sushi

Place the shiny side of the nori facing down on the bamboo mat
Dip your hands in water and shake them
Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori (leave about 3/4 inch of the nori exposeed at the top)
Starting with the edge facing you spread a line of wasabi across the rice
Now spread a line of Japanese mayonaise across the rice
Place a an asparagus spear on next with the salmon flakes
Sprinkle on some seasame seeds
Moisten the the exposed top part of nori with a little water (to fasten)
Lift the sushi mat by placing your thumbs underneath the mat
Grasp the ingredients with your remaing fingers to keep everything in its place
Bring the mat forward until it touches the edge of the ingredients
Gently squeeze and form the roll using both hands
Slowly unroll the mat and as you do this bring the roll back to the edge of the mat
Repeat these steps until all of the nori disappears
Let your roll rest for about a minute
Moisten a very sharp knife and cut the inside-out roll into two even halves
Places the halves side-by-side and cut again. Slice into 4 or 6 pieces
Serve on an attractive plate with a bit of pickled ginger and wasabi

Tips and Tricks

When spreading your sushi rice across the nori its alright to see tiny bare patches of the seaweed. You don't want to pack on too much rice because the nori will split or tear open when you slice it.

Japanese mayonaise is also called "kewpie mayonnaise". If you can't find it, you can order it online or use regular mayo. Although, I definately recommend buying the right kind!

Don't worry if the ends of your sushi roll look kind of uneven or bits of ingredients are poking out! Sometimes in my favourite sushi right the chef doesn't always seem to make aroll with a perfect end!

Easy to make dashi stock

2011-08-17T04:36:00.000-07:00

Dashi is used in a variety of Japanese dishes including my favourite - miso soup. Fortunately, its not that difficult tomake. Just follow these easy instruction.

Ingredients

Piece of kombu (5 x 2 inches)
Packet of bonito flakes (about 30 grams)
3 1/2 cups of water

Method

Clean the kombu - With a slightly damp cloth remove any dirt from the kelp. Don't wash off the white powder. It contains most of the delicate flavour.

Place 3 1/2 cups of water in a medium sauce pan and cook the kombu over medium heat. When the water just starts to bubble, remove the kombu.
Add the bonito flakes to the boiling water for about a minute.
Remove the sauce pan from the heat and wait for the flakes to sink to the bottom.
Stretch a piece of cheese clother over a sieve. Pour the liquid and bonito flakes over it to strain.

That's it! You now have the perfect dashi to use in your favourie miso soup recipe.

Put your left-over sushi rice to good use with this green tea recipe

2011-08-17T04:34:00.000-07:00

When making sushi at home you’ll sometimes end up with leftover sushi rice. It’s a shame to let it go to waste.

The following green tea recipe is easy to prepare and makes a delicious snack. Actually, in Japan it is call “ochazuke”, which means leftover rice with green tea.

Ochazuke or Green Tea Recipe

1. Prepare green tea. I like to use Sencha leafs as opposed to a powder. You can also substitute dashi stock for more of a seafood flavour.

2. Heat your leftover sushi rice in the microwave and place it in a small soup bowl.

3. Pour the steeped green tea over the rice.

4. Add your favourite toppings. Use your imagination . My suggestions include:

Shredded nori (seaweed)
toasted sesame seeds
scallions
bonito flakes
chunks of white fish or cod
strands of egg (just crackan egg and slowly dribble it into your soup)

Instant ochazuke is available, but I prefer to make it fresh, thereby avoiding msg and the overuse of salt. Give my green tea recipe a try and let Sushi Guy know what you think. Its really great to have on a cold winter night. Enjoy!

Crabmeat and Avocado Pressed Sushi with Wasabi Mayonnaise

2011-08-17T04:29:00.000-07:00

These dressy-looking little pieces of easy-to-do, four-ingredient pressed sushi are perfect appetizers for a cocktail party, wedding shower, or anyother dressy occasion.

We hear from beginners all the time how easy it is to make pressed sushi.

You can’t mess up the shape because the mold does that work for you.

Special sushi tools: Sushi mold that makes 5 pieces Preparation time: 45 minutes, plus 11⁄2 hours to prepare the sushi rice

Yield: 20 pieces

4 cups prepared sushi rice

1⁄4 cup Wasabi Mayonnaise

1 large avocado or 2 smaller avocados,firm but ripe, thinly sliced lengthwise

4 ounces cooked, shredded crabmeat, or 4 ounces shredded kani kama (imitationcrabmeat)

Garnishes: cilantro leaves, thin roundslices of jalapeño pepper, lemon wedges

Method

1. Wipe all three parts of the sushi mold with a damp towel. Using damp fingertips, pick up and spread about 1⁄2 cup (about 3 ounces) of the sushi rice evenly across the bottom of the mold. Press down with the lid (referto Figure 6-9 in Chapter 6).

2. Remove the lid and wipe it off with a damp towel. Dab one-eighth of the Wasabi Mayonnaise on the rice and then top the seasoned rice with an even layer of the avocado, dark green edges facing out. Spread another 1⁄2 cup of the sushi rice evenly over the avocados. Press down with the lid.

3. Dab another one-eighth of the Wasabi Mayonnaise on the rice. Finish the mold with one-fourth of the shredded crabmeat or kani kama. Press down with the lid a final time.

4. Remove the lid. Using the knife guides on the mold, partially slice the sushi into 5 pieces, wiping your knife on a damp paper towel before each slice to prevent tearing the slices apart.

5. Unmold the sushi by pressing down with the lid while pulling up on its sides. Finish slicing the sushi pieces apart, again wiping your knife on a damp paper towel before each slice. Top each piece of sushi with a cilantro leaf or a thin round slice of jalapeño pepper. Make 3 more pressed sushi the same way. Serve immediately with lemon wedges.

Vary It! Alternate the fillings, making two of the pressed sushi with crabmeat on top and two with avocado on top. Tip: Lining the mold with plastic wrap makes removing the pressed sushi easier for some people.

Wasabi Mayonnaise

Yield: 1⁄4 cup

4 tablespoons mayonnaise

1 teaspoon wasabi paste, or to taste

Stir the mayonnaise and wasabi paste together until well blended. Use right away or refrigerate several hours until needed.

Per piece: Calories 92 (From Fat 35); Fat 4g (Saturated 1g); Cholesterol 7mg; Sodium 76mg;Carbohydrate 12g Protein 2g.

“Excerpt from Shushi for Dummies byludi Strada and Mineko Takane Moreno provided with permission by John Wiley & Sons. Available wherever books are sold.”

Inari sushi recipe

2011-08-17T04:26:00.000-07:00

Inari sushi is a deep-fried tofu pouch stuffed with seasoned sushi rice. Yummy!

Ingredients

4 cups of cooked sushi rice
10 deep-fried tofu pouches
Sugar
Mirin
Light Japanese soy sauce
10 deep-fried tofu pouches
Japanese or English cucumber
Dried shittaki mushrooms
Small carrot

Preparation

Preparing tofu pockets

Cut each of the 10 tofu pockets in half
Pull tofu open
Fill a large saucepan with water and bring to a boil.
Add tofu to boiling water and let them cook for about 3 minutes. This process helps to remove grease. Drain them well.

Preparing the sauce

1. In a large saucepan combine the following ingredients:

4 tablespoons of light Japanese soy sauce
1/2 cup of sugar
1 1/2 cups of dashi stock
3 teaspoons of mirin

Add tofu pockets to the saucepan and over medium heat cook for about 15 minutes or until the cooking sauce has been absorbed. Remove the tofu pockets and let them cool to room temperature.

Preparing the filling

Soak 3 or 4 dreied shiitake mushrooms in warm water until they are soft. This may take about 10-15 minutes. Keep the water!
Remove stems and any other hard pieces and shop into very small pieces.
Finely chop a small carrot.

Cook the shiitake mushrooms and carrot in 1/3 cup of dashi stock, 2 tablespoons of mirin, 1 tablespoon of sake, 1/3 cup of the shiitake liquid.

Finely slice half of a Japanese or English cucumber and soak in salted water. Drain and squeeze using a sushi mat or your hands.

Mix the cucumber with the vegetables and seasoned sushi rice. Fill each of the tofu pockets with this mixture.

California Roll Sushi Recipe

2011-08-17T04:23:00.000-07:00

The California roll is probably the most popular type of maki-zushi (maki sushi) .

Apparently,California roll sushi was invented in Los Angeles during the 1960's. Its been going strong ever since!

Ingredients

6 sheets of toasted nori seaweed
Avocado cut into thin strips
6 immitation crab sticks cut in half
English cucumber cut into strips
5 cups of sushi rice
wasabi paste

Method

Place a sheet of nori seaweed (shiny side down) on a bamboo mat
Spread a portion of the sushi rice evenly over the nori. Leave a 3/4 strip of nori bare at the top
Don't put too much sushi rice down, as it will split your seaweed when you roll it
Using your thumb, make a shallow tunnel across the end nearest to you and smear on a thin layer of wasabi
Lay two pieces of avocado over the wasabi followed by by two pieces of immitation crab and then the cucumber strips

How to Roll and Slice

Moistion the top of the exposed nori with a bit of water
Lift the sushi mat by placing your thumbs underneath the mat
Grasp the ingredients with your remaing fingers to keep everything in its place
Bring the mat forward until it touches the edge of the ingredients
Gently squeeze and form the roll using both hands.
Slowly unroll the mat and as you do this bring the roll back to the edge of the mat
Repeat these steps until all of the nori disappears.
Let your roll rest for about a minute
Moisten a very sharp knife and cut the inside-out roll into two even halves
Places the halves side-by-side and cut again. Slice into 4 or 6 pieces
Serve on an attractive plate with a bit of pickled ginger and wasabi

Yummy Philadelphia Roll

2011-08-17T04:19:00.000-07:00

Even those folks who swear they hate sushi can be won over with just one bite of a yummy Philly roll

The smoked salmon and cream cheese are a match made in heaven!

This following recipe makes two large rolls.

Ingredients

Philadelphia Cream Cheese
4 ounces smoked
salmon
2 toasted Nori sheets
1 cup sushi rice
green onions
dried bonito flakes (these are dried fish shavings. Leave these out if not suited to your taste)

Method

Slice the smoked salmon into thin 1/2 inch strips
Cut the cream cheese into thin sticks (adjust according to how much you love cream cheese!)
Place one sheet of toasted nori seaweed on a bamboo rolling mat - make sure the shiny side is facing down
Cover the seaweed with prepared sushi rice (don't stuff too much on) - leave an inch of the seaweed bare at the top
Place ingredients length-ways in the centre of the rice

Rolling your Philadelphia Roll

Lift the sushi mat by placing your thumbs underneath the mat
Grasp the ingredients with your remaing fingers to keep everything in its place Gently squeeze and form the roll using both hands
Slowly unroll the mat and as you do this bring the roll back to the edge of the mat Repeat these steps until all of the nori disappears
Moistion a very sharp knife and cut your roll into 8 pieces
Serve with wasabi, shoyu and ginger

Tasty Rainbow Inside-Out Rolls

2011-08-17T04:15:00.000-07:00

As pretty as they are scrumptious, the Rainbow Inside-Out Rolls are ambitious to make at home.

But the effort is worth it if you love raw seafood like millions of other people do. Inside is kani kama (imitation crab) and crisp cucumber.

Covering the outside of our version of this roll are slices of ruby red tuna, creamy white red snapper

and coral-colored salmon, alternated with slices of green avocado for a change in taste, texture, and color.

Making this type of roll for the first time can be fun but challenging, so be sure to read the inside details leading to success when making inside-out rolls in Chapter 6.

The selection of fish is entirely up to you, but remember to select different colors for looks and taste. (See Chapter 4 for information on sashimi-grade fish.) What’s important is that you wind up with 16 slices of raw fish (4 slices per roll), each slice about 1⁄2 ounce and measuring 1 inch x 2 inches x 1⁄8-inch thick. To get this amount, you need to buy a little more of each fish than is actually used in the recipe. Special sushi tools: Bamboo mat covered in plastic wrap, sashimi knife (seeChapter 2)

Preparation time: 45 minutes, plus 1 1⁄2 hours to prepare the sushi rice

Yield: 4 inside-out rolls (24 pieces)

4 ounces sashimi-grade tuna

2 ounces sashimi-grade salmon

2 ounces sashimi-grade red snapper

4 ounces kani kama (imitation crab), preferably leg-style

1 Japanese cucumber, salt-scrubbed

2 sheets nori

4 cups prepared sushi rice

8 teaspoons roasted white sesame seeds

2 teaspoons wasabi paste, or to taste

1 avocado, peeled and sliced length wise into thin (1⁄8-inch) slices

Soy sauce

Pickled ginger

Pork Tonkatsu Sushi Roll

2011-08-17T04:10:00.000-07:00

Tonkatsu is the Japanese version of a pork cutlet. In my favourite restaurant it is usually served on a bed of rice with eggs and a special sauce made of dashi stock and mirin. But in this special recipe, thin strips are rolled in toasted nori seaweed.

Ingredients

* 1 lb.boneless pork tendeloin sliced thinly
* 2 eggs pluse 1 teaspoon of water
* All purpose flour for dusting
* 1/2 cup panko breadcrumbs (use regular unfloavoured if your can't find this kind)
* Salt and pepper
* Vegetable oil for frying
* 6 sheets of toasted nori seaweed
* Freshly cooked sushi rice
* 2 tablesppons of Japanese or regular mayonnaise

Method

Flatten pork slices with a wooden mallet
Remove extra fat and sprinkle with salt and pepper
Place the flour, beaten eggs and bread crumbs each in a separate container
Dust a pork slice with flour and shake to remove excess flour; dip into egg mixture and then coat with bread crumbs.
Heat vegetable oil in a wok; drop in cutlet and cook until golden brown
Cut the the tonkatsu into long strips.
Place a sheet of nori with the shiny side facing down on a bamboo rolling mat
Moisten your hands with water and spread a portion of the sushi rice evenly over the nori; leave about 3/4 inch of the nori visible at the top
Using your thumb spread mayonnaise along the rice on the end nearest you. Lay one or two strips of the pork cutlet above the maonnaise.
To roll the sushi, fold the mat over the ingredients and tuck in a part of the nori. Keep rolling, lifting the mat as you go along. Apply a gentle and even pressure. Moisten the top edge of the nori with a bit of water to help keep the sushi roll
Using a very sharp knife moistened with wate cut the roll into 4 even sized pieces.

Mixed Sushi

2011-08-17T04:03:00.000-07:00

Making sushi doesn't get any easier than this recipe for chirashi-zushi (mixed sushi or scattered sushi).

There is nothing to roll or shape with your hands. This is a greatrecipe for beginners. But let me say it again, you gotta get the rice right!

If you haven't already done so, check out my pages on how to make sushi rice.

Ingredients

3 or 4 cups of cooked sushi rice.
shreds of thin egg omelet
5-8 snow peas
1 medium carrot
pinch of salt
1 tsp of sugar
2 eggs
5 shiitake mushrooms

Method

· Soak shiitake mushrooms in warm water until they are completely soft.

Drain the mushrooms, cut off the tough stems and finely slice.
Keep the soaking water to use in recipes like dashi stock.
Cut the carrot into thin matchsticks.
Blanch the snow peas in lightly salted boiling water and let cool.
In a small sauce pan combine shiitake mushrooms, snow peas and the carrot with a cup of wate, 2 tablespoons of Japanesesoy sauce. Let the mixture come to a boil and then simmer for about three minutes. Drain and let cool.
Combine 2 eggs with 1/2 teaspoon of sugar and a dash of salt. Heat some oil in a small span. Slowly pour in your egg mixture until it covers the pan.
Gently mix your ingredients into the sushi rice.
Arrange on a serving platter and scatter with strips of egg omelete and nori seaweed.

Unagi - Barbecued Eel Recipe

2011-08-17T03:49:00.000-07:00

Ungai is Japanese is for freshwater eel. Barbecued eel is usually served as nigiri sushi.

I have to confess that barbecued eel is the only type of sushi I dislike. (Did I really say that?!)

But if eel is your thing, the following recipe is quite easy to make.

Ingredients

1 package barbecued, freshwater eel (about 8 oz)
1 tablespoon of rice wine
2 1/2 tablespoons of mirin
3 tablespoons of soy sauce (Kikkomens or something with less salt)
1 1/2 tablespoons of sugar

Making the Glaze

Mix the sugar, mirin, soy sauce and rice wine in a small sauce pan. Gently heat it on medium for about 11 minutes. It should become like syrup.

Broil the Eel

Cut the eel into 4 pieces lengthwise and place them on a cookie sheet. You may want to use tinfoil to prevent sticking.

Broil the meat for about a minute until it starts to bubble.

Brush Your Eel

Dip a small baking brush into your glaze and brush the top of each piece of eel.

How to Serve Your Ungai

Place a piece of your barbecued eel on top of a nigiri and fasten with a small piece of nori (seeweed).

Yummy Spicy Tuna Roll Recipe

2011-08-17T03:44:00.000-07:00

A spicy tuna roll is a small piece of heaven! It probably comes as no surprise that this type of sushi originated in the United States. Did you really think that mayonnaise is a Japanese invention?

These tasty morsels come in two versions:

Inside-Out Rolls (Yukiwa-Maki)
Hand Rolls (Temaki-Sushi)

The following recipe is for a hand roll.

Ingredients

o 2 sheets of nori seaweed

o Soy sauce

o 1 cup of cooked sushi rice

o 1/4 1b. sashimi-grade raw tuna (block)

o 1/4 teaspoon rayu (spicy sesame oil)

o 1 teaspoon of Sriracha Hot Chili Sauce

o 1 1/2 teaspoons of mayonnaise(use lite for less salt/fat)

Note - Adjust the chili sauce and sesame oil to your liking. The above is not written in stone.

Method

Place the mayonnaise in a small bowl and stir in the seasame oil and chili sauce.
Dice the raw tuna and toss it into your spicy mayo sauce. Give it a few turns with a wooden spatula to coat it evenly.
Cut the two sheets of nori in half.
Take a half sheet of nori and place it in the palm of your hand. The rough side should be facing you.
Dampen your hands with tezu (vinegared water) and scoop out a small handful of sushi rice.
Place the rice at the top of the nori and gently spread it out in a diagonal line.
Spoon your tuna mix onto the rice.
Fold the left-hand corner (bottom part) of the nori up and over the rice and tuna.
Continue rolling until you form a cone.
Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Boston Sushi Roll

2011-08-17T03:36:00.000-07:00

The tasty Boston roll and its cousin the California Roll are almost twins!

In the following receipe my favourite seafood, shrimp, is used instead of imitation crab.

Flying fish roe, or tobbiko as they are called in Japan are often included on either the inside or outside of the Boston sushi roll.
These tiny fish eggs are usually a red orange color and "pop" in your mouth when you bite into them. (Kind of like those Poprock candies you used to eat when you were a kid).
These can be tricky to find if you don't have an Asian supermarket in your town. In my recipes, I just sprinkle my inside-out rolls with toasted, white sesame seeds. Yummy!
Note: Some Boston sushi rolls include a leaf of lettuce. The choice is yours!
Ingredients
3 cups sushi rice
6 sheets nori seaweed
1 English or Japanese cucumber
1 avocado
1 cup tobiko (orange flying fish eggs or toasted white sesame seeds)
34 small shrimp, with the tails removed
Method
Cook sushi rice
Blanch the shrimp in boiling water and set aside to cool
Slice the avocado into thin strips
Cut the cucumber length ways, scoop out seeds with a small spoon.
Slice the cucumber into thin strips
spread sushi rice evenly over the nori seaweed
place shrimp, avocado and cucumber strips in the middle
using a sushi mat roll the Boston sushi roll inside out
Before cutting the sushi into pieces, sprinkle the tobiko or sesame seeds over
Use a sushi knife, slightly moistened with water to cut the sushi into 6 or 8 pieces

Sushi Recipes

2011-08-16T08:47:00.000-07:00

Sushi Rice

Shrimp Sushi

Inside-Out Salmon Sushi Roll

California Roll

Philadelphia Sushi Roll

Classic Inari Sushi

Nori Crab Rolls

Fruit Sushi

Vegetarian Sushi

Californian Sushi Roll

Sushi Pancakes

Nigiri (Finger) Sushi

Fresh Tuna Sushi

Traditional Japanese Sushi

Salmon and Seaweed Sushi Roll

Crayfish Sushi