Sushi Rice
Sushi rice is the key to making good sushi. In fact, it is the only required ingredient for sushi – raw fish, seaweed and wasabi are all optional.
for
the rice
4
cups··················Japanese rice, uncooked
4
1/2 cups································water
3
square inch····························kombu*
for the vinegar mixture
1/2
cup····························rice vinegar
4
tablespoons·····························sugar
1
tablespoons······························salt
*Kombu is a thick sheet of seaweed
1. Prepare the vinegar mixture by combining all the ingredients and mixing will to dissolve the sugar and salt as much as possible. Set aside.
2. Wash the rice in a sieve or by filling a bowl several times with water, until the water runs clear.
3. Combine the rice and water and let soak for 30 minutes.
4. Add the kombu square and the sake to the rice and cook in a rice cooker (alternately, bring the water to a boil, cover and reduce heat to medium for 15 minutes, then simmer on low for 5-7 minutes, then maximum heat for about 7 seconds and turn off).
5. Let the rice rest for 15 minutes then remove and discard kombu.
6. Transfer the rice to a wooden bowl, and add the vinegar slowly, mixing it in lightly so as not to mash the rice. Fan the rice to remove excess moisture and cool it down. The rice is ready when it is at room temperature. Cover with a moist towel until it is ready to use.
Ponzu Sauce
Equal parts citrus (orange, lime or grapefruit) and soy sauce
Maki Sushi (Rolls)
These are examples of Maki Sushi; use your
imagination to create new rolls. Don’t forget to garnish with sliced pickled
ginger, soy sauce and wasabi paste.
Kappa Maki (cucumber Roll)
1 sheet····························nori
1/4···················Japanese cucumber
½ tsp······················wasabi paste
4··························shiso leaves
1 teaspoon···········white sesame seeds
Tekka Maki (Tuna Roll)
1 sheet····························nori
2 ounces········fresh raw maguro (tuna)
½ tsp······················wasabi paste
1 tblspoon······thinly sliced scallions
California Rolls
1 sheet····························nori
1/4·····························avocado
2 sticks···············cooked crab meat
6-10···········kaiware (daikon sprouts)
1 tblespoon·········Japanese mayonnaise
1 tblspoon·············sliced scallions
1 tblspoon···········masago (smelt roe)
Spicy Tuna Hand Roll
¼ cup·······················sushi rice
½ sheet···················roasted nori
1 ounce············fresh tuna, chopped
½ tsp·······················mayonnaise
½ tsp·······hot chili sauce (Sriracha)
dash·············hot sesame oil (Rayu)
Sliced scallions optional
Caterpillar Roll
Caterpillar Roll
1 cup··············sushi rice
1 sheet··················nori
2 ounces··········broiled eel
¼···········Japanese cucumber
½···············large avocado
Sansho (Japanese pepper) to taste, optional
Glaze for Caperpillar Roll
2 tsp·························soy sauce
2 tsp················mirin (sweet sake)
½ tsp·····························sugar
1 Tblsp·················sake (optional)
Shrimp Tempura Roll
1 cup··········loosely
packed sushi rice
½ sheet·····························nori
2·························shrimp
tempura
¼···········Japanese
cucumber, julienned
2 tsp·········roasted
white sesame seeds
½ tsp··········wasabi
paste, or to taste
Avocado, thinly sliced
Kaiware (daikon sprouts – see picture)
Shichimi-togarashi (Japanese 7 flavor chili) to taste
(optional)
Miso Favored Chicken Soup
with Spring Vegetables (serves 4)
3 ½ cups unseasoned chicken broth
¼ cup light color miso
2 asparagus spears, trimmed and thinly sliced on the diagonal
1
pkg enoki mushrooms (see
picture)
¼ cup fresh green peas
lemon zest, to taste
- Heat chicken stock. Add fresh peas and cook until just soft, about 3-4 minutes.
- Add miso in small strainer and dip it in the stock. Stir the miso until it completely dissolves in the soup. Do not boil the miso soup.
- Add the asparagus slices and cook until bright green, about 1 minute. Add the enoki mushrooms.
- Turn off the heat and garnish with lemon zest. Serve immediately.
Notes:
Frozen peas can be used. Add them with the
asparagus.
Use chapeau strainer to dilute miso, or add some
hot soup to miso in a separate bowl.
Try adding tomato and parsley, or tofu.
Miso is fermented soya beans. Use saltier miso
with seafood and shellfish.
Sake Martini
2
oz·······················Good Vodka
splash···························sake
sliced pickled ginger to taste
cucumber spear for garnish
Shake first three ingredients in a tumbler over ice and strain into a glass. Garnish with the cucumber spear.
Ingredients needed at
a sushi party:
