A sushi recipe rolling with subtle flavor
August 30, 2012, Thursday
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Print Edition
Print Edition
HERE is a fool proof and pretty easy recipe for you to make sushi at home.
You can add whatever ingredient you like in your sushi rolls. For example, spicy tuna (mix chopped raw sushi grade tuna with Kewpie mayonnaise and Sriracha or Tabasco sauce), avocados, yellowtail, eel, flying fish roe, salmon skin, carrots, gobo (burdock root), eel sauce, shrimp tempura and more.
For quality fish, visit GL Japan at 222 Madang Road near Xingye Road, Freshmart in City Plaza at 1618 Nanjing Road W. and city'super at IFC Pudong (8 Century Avenue). Enjoy and happy cooking!
Ingredients:
1/2 pound of sushi grade salmon, cut into strips
4 cups of prepared sushi rice
1 package of nori (seaweed) sheets
5 leaves of red-leaf lettuce
6 scallions, finely chopped
2 tablespoons of sesame seeds
1 cucumber, cut into strips
5 tablespoons of mayonnaise (we prefer Kewpie brand)
3 tablespoons of Sriracha or Tabasco sauce
2 teaspoons of rice wine vinegar
1 small bowl of water
Wasabi
Gari (pickled ginger)
Kikkoman soy sauce
Preparation:
1. Prepare your sushi-making station: In a small bowl, combine the vinegar and water. This solution is used to wet your hands while spreading sushi rice on nori. Wrap the entire bamboo mat with a plastic saran wrap. Mix the Sriracha with mayonnaise and set aside.
2. Heat the nori over gas stove or in an oven at 175 degrees Celsius for 1-2 minutes. Place the nori on the bamboo mat, spread sushi rice over the surface of the nori, leaving about an inch of nori on the top edge. Press the rice down firmly; wet your hands with the vinegar solution to help from sticking.
3. Spread a layer of mayonnaise mixture across the center of the rice from end to end. Add strips of salmon, cucumber, lettuce, sesame seeds and scallions. Begin rolling the edge from bottom to top, using the bamboo mat to press down on the sushi as you roll up, gently and tightly. Use a few rice grains to seal the top edge of the roll. Press the roll in the bamboo mat for about 30 seconds to hold shape.
4. Dip your knife in the vinegar solution and cut the roll into eight even slices. Arrange the rolls cut side up on a platter, garnish with wasabi, lettuce and pickled ginger.
How to make the sushi rice:
Ingredients:
2 cups of sushi rice
2 cups of water
2 tablespoons of mirin (Japanese sweet rice wine)
4 tablespoons of rice wine vinegar
2 tablespoons of sugar
2 teaspoons of salt
Kombo kelp, 2" strip
Preparation:
1. Wash the rice in a strainer until the water coming from the rice is clear. Let the rice drain in the strainer for about 45 minutes. While the rice is draining, mix together vinegar, mirin, sugar and salt in a small bowl and set aside.
2. Add the rice, 2 cups of water and kelp to an electric rice cooker and cook until ready, about 30 minutes. If you don't have a rice cooker, add the rice to a medium pot with 2 cups of water and kelp strip. Bring to a boil then immediately reduce to a simmer. Cover the pot and cook for 15 minutes. Remove from heat and let rice rest for 10 minutes. Do not remove the cover until 10 minutes later as the rice needs the steam to finish cooking at this point.
3. Turn the rice out into a large wooden bowl. Using a wooden spatula, mix the vinegar mixture to the rice in a cross hatching/slashing motion. Be careful not to over mix.
You can add whatever ingredient you like in your sushi rolls. For example, spicy tuna (mix chopped raw sushi grade tuna with Kewpie mayonnaise and Sriracha or Tabasco sauce), avocados, yellowtail, eel, flying fish roe, salmon skin, carrots, gobo (burdock root), eel sauce, shrimp tempura and more.
For quality fish, visit GL Japan at 222 Madang Road near Xingye Road, Freshmart in City Plaza at 1618 Nanjing Road W. and city'super at IFC Pudong (8 Century Avenue). Enjoy and happy cooking!
Ingredients:
1/2 pound of sushi grade salmon, cut into strips
4 cups of prepared sushi rice
1 package of nori (seaweed) sheets
5 leaves of red-leaf lettuce
6 scallions, finely chopped
2 tablespoons of sesame seeds
1 cucumber, cut into strips
5 tablespoons of mayonnaise (we prefer Kewpie brand)
3 tablespoons of Sriracha or Tabasco sauce
2 teaspoons of rice wine vinegar
1 small bowl of water
Wasabi
Gari (pickled ginger)
Kikkoman soy sauce
Preparation:
1. Prepare your sushi-making station: In a small bowl, combine the vinegar and water. This solution is used to wet your hands while spreading sushi rice on nori. Wrap the entire bamboo mat with a plastic saran wrap. Mix the Sriracha with mayonnaise and set aside.
2. Heat the nori over gas stove or in an oven at 175 degrees Celsius for 1-2 minutes. Place the nori on the bamboo mat, spread sushi rice over the surface of the nori, leaving about an inch of nori on the top edge. Press the rice down firmly; wet your hands with the vinegar solution to help from sticking.
3. Spread a layer of mayonnaise mixture across the center of the rice from end to end. Add strips of salmon, cucumber, lettuce, sesame seeds and scallions. Begin rolling the edge from bottom to top, using the bamboo mat to press down on the sushi as you roll up, gently and tightly. Use a few rice grains to seal the top edge of the roll. Press the roll in the bamboo mat for about 30 seconds to hold shape.
4. Dip your knife in the vinegar solution and cut the roll into eight even slices. Arrange the rolls cut side up on a platter, garnish with wasabi, lettuce and pickled ginger.
How to make the sushi rice:
Ingredients:
2 cups of sushi rice
2 cups of water
2 tablespoons of mirin (Japanese sweet rice wine)
4 tablespoons of rice wine vinegar
2 tablespoons of sugar
2 teaspoons of salt
Kombo kelp, 2" strip
Preparation:
1. Wash the rice in a strainer until the water coming from the rice is clear. Let the rice drain in the strainer for about 45 minutes. While the rice is draining, mix together vinegar, mirin, sugar and salt in a small bowl and set aside.
2. Add the rice, 2 cups of water and kelp to an electric rice cooker and cook until ready, about 30 minutes. If you don't have a rice cooker, add the rice to a medium pot with 2 cups of water and kelp strip. Bring to a boil then immediately reduce to a simmer. Cover the pot and cook for 15 minutes. Remove from heat and let rice rest for 10 minutes. Do not remove the cover until 10 minutes later as the rice needs the steam to finish cooking at this point.
3. Turn the rice out into a large wooden bowl. Using a wooden spatula, mix the vinegar mixture to the rice in a cross hatching/slashing motion. Be careful not to over mix.
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