Introduction:
Sushi is not hard to
make. Be sure to have all ingredients and equipment
ready so you are not interrupted in the process.
Practice makes perfect Sushi. Good Luck and Enjoy!
Temaki
Sushi
Ingredients:
(for 4 servings)
Sushi
meshi (4 cups rice, 10 cm of dashi
konbu (kelp), 1 Tablespoon sake),
Awasezu
(vinegar mix; 3 Tablespoon Vinegar, 3 tablespoons
Sugar, 2/3 Tablespoons salt), 8 sheets of Yakinori
(seeweed), 5 cm daikon
(raddish), 1/2 pack of kaiware
daikon (raddish sprouts),1 piece
of yaki anago
(broiled eel), 8 shrimps, 2 eggs, 8 shiso
leaves, 1 cucumber, 4 umeboshi
Preparation:
Sushi
meshi (rice):
- Wash rice, add
water and konbu
(kelp). Soak for 30 minutes, remove konbu
and then add sake. Cook rice.
- Make awasezu:
Mix vinegar, sugar, and
salt in bowl. Let it stand.
- Rinse hangiri
(rice mixing bowl), remove excess water.
- Remove cooked
rice and place into hangiri.
Mix Awasezu
into rice. Use a hand fan (or improvise) and
wave rapidly over steaming rice to cool it
down, then add mix evenly over rice. (please
see "sushi meshi"
for more detail with illustarations)
Pre-prepared awasezu (vinegar
mix) may be used.
How to make:
- Cut daikon
in to 5 cm sticks.
- Wash kaiware
daikon (raddish sprouts)
and cut off stems.
- Slightly mix
an egg without foaming, add a pinch of salt.
Add sugar or dashi
to taste.
- Heat oil in
skillet or square rolled egg making pan. Add
half the egg, as it cooks, roll gently from
front to back to form a rolled egg. When roll
is completed , add more oil to pan and pull
rolled egg towards you. Repeat this process
with the other half of the egg. (please see
"rolled flavored egg")
Remove eggs from pan. Cut cooled eggs into 5
cm pieces.
Cut yaki anago
into pieces of 1.5 cm width and 5 cm length.
- Insert a
toothpick under dark vein of shrimps and
remove vein. Boil, then remove shells.
- Wash then dry shiso
leaves.
- Cut cucumber
into quarters, then into strips about 10 cm
long.
- Remove pits
from umeboshi.
Mash to a paste with a knife.
- Cut yakinori
in to 4 pieces. See glossary if using regular
nori.
- Decoratively
place prepared fillings on a large plate.
Form temakizushi
by placing sushi
rice on nori.
Put 1. or more of the ingredients on the rice. Use a
litle wasabi
(Japanese horseradish) for the seafood.
Wrap the nori
around rice and other ingredients. Before eating, dip
in soy sauce and wasabi.
Common
Ingredients include:
Avocado,
cucumber, scallops, sweet omelet, raw tuna, raw
salmon, crab meat, squid, salmon egg, lettuce, and
more.
From: http://japanesefood.about.com/library/weekly/aa102800a.htm
Vegetarian Hand Rolled
Sushi (Temaki)
Prep
Time: 35 minutes
Cook Time: 25 minutes
Difficulty: Easy
Adapted
from a recipe c. Television Food Network, G.P.
Sushi
rice, recipe follows
Nori
Possible filling ingredients:
Carrot, julienned
Orange and red bell peppers, julienned
Cucumber, julienned (Chinese B without seeds, or
regular is also ok)
Asparagus
Avocado
Scallions, julienned
Garnishes:
Black sesame seeds
White sesame seeds
Black sesame seeds/salt combination
Place a half
sheet of nori horizontally in front of you on your
mat. Place rice on left third of nori,
leaving border of nori
all around. Place filling ingredients vertically
across middle of rice. Fold near corner of nori over
to begin folding into cone shape. Continue to roll
until cone is formed.
Serve with
pickled ginger, wasabi
and soy sauce as condiments.
SUSHI RICE
(c. Television Food Network, G.P.)
3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt
Rinse rice in
water until the water runs clear and then drain in a
colander for 1 hour. Place the drained rice in a rice
cooker or in a pot with a tight-fitting lid and add 4
cups water. Over medium heat, cover and bring the
water to a boil. Boil for about 2 minutes, reduce
heat and allow to simmer for another 5 minutes.
Reduce heat to low and cook for about 15 minutes, or
until water has been absorbed. Remove from the heat,
remove lid, and place a towel over pot. Replace lid
and let stand for 10 to 15 minutes.
While the
rice cooks, combine vinegar, sugar and remaining 1/4
cup water in a saucepan. Heat over low temperatures,
stirring, until sugar and salt dissolve. Let cool.
Empty rice
into a hangiri (or other nonmetallic) tub and spread
it evenly over the bottom with a shamoji (or large
wooden spoon). Run the spatula through the rice in
slicing motions to separate the grains. While doing
this, slowly add vinegar mixture. Add only as much as
is necessary; the rice should not be mushy. If you
have help, fan the rice with an uchiwa (fan) during
the cooling and mixing procedures.
Do not
refrigerate the rice. Keep it in the tub covered with
a clean cloth until ready to use. The rice will last
one day.
From:http://www.foodtv.com/holidays/sushipartyrecipes/0,5729,,00.html
Photo
courtesy and copyright Setsuko Yoshizuka, Japanese
Cuisine http://Japanesefood.about.com
