Thursday, 12 September 2013

Sushi September

Quick and Easy Sushi Maki (Sushi Rolls)


Ingredients:

For the sushi
255g/9oz sushi rice
55ml/2fl oz mirin
340g/12oz sashimi quality tuna, cut into long thin strips
5 sheets nori sushi sheets
1 cucumber cut into 5 long pieces
5 spring onions
3 tsp wasabi pasteto serve
light soy sauce
Japanese pickled ginger

Preparation method:

Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.
To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.



Vegetable Sushi


Ingredients:

1 1/4 pounds (about 2 3/4 cups) sushi rice, rinsed under cold running water
1/4 cup mirin, plus more for nori
6 sheets nori
1 1/2 teaspoons wasabi paste
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
2 stalks celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, cut into 1/4-inch-by-3-inch matchsticks
4 ounces pickled ginger
Sushi Dipping Sauce

Directions:

STEP 1
Place the rice and 3 cups water in a medium saucepan set over high heat. Cover, and bring to a boil; reduce heat to low, and cook until rice is tender, about 15 minutes. Turn off the heat, uncover, and sprinkle rice with 1/4 cup mirin. Replace lid, and allow rice to sit for 15 minutes. Transfer rice to a medium bowl, and let cool to room temperature.

STEP 2
To make the rolls: Lay a sheet of nori on a bamboo sushi roller, and sprinkle with mirin. Spread 1 1/4 cups cooked rice on the nori, leaving a 1 1/2-inch border on each long side. Spread 1/4 teaspoon wasabi paste in a horizontal strip across the middle of the rice. Place 4 to 5 carrot, red-pepper, celery, and scallion matchsticks on top of the wasabi paste. Cover with a layer of ginger. Lift the closest end of the bamboo roller up and over the vegetables so the 2 long edges of nori meet. Press the roll firmly inside the bamboo roller. Transfer roll to a plate, cover with a damp towel, and place in the refrigerator. Continue to roll sushi until all ingredients have been used.

STEP 3
Remove rolls from refrigerator; using a sharp knife, trim ends and cut rolls into 8 equal pieces. Serve with pickled ginger and dipping sauce.



Dragon Roll Sushi


Ingredients:

1 sheet toasted nori
1 cup prepared sushi rice (the method I use)
2-3 tbsps spicy scallop filling
2-3 tempura fried shrimp
3 slices of avocado (each slice 1/16th of a whole avocado)
1-2 tbsps masago (flying fish roe)
daikon sprouts
1 avocado, sliced thin

Tempura Shrimp:
assorted items to tempura
1 cup ice cold water
1 large egg
1 cup flour
1/8 tsp baking soda
cooking oil

Directions:

Make the tempura: 
In a bowl, mix the water and the egg together. In another bowl, mix the flour and baking soda together. Stir dry mix into the wet mix until combined – lumps are okay. Place the batter in the refrigerator while preparing the items to tempura. For the shrimp, I peeled and deveined them, then made little cuts across the belly to keep the shrimp from curling during cooking. I actually skewered each shrimp on a medium bamboo skewer for frying to ensure straightness. Heat the oil to about 350°F. A drop of batter should sizzle and float to the top right away. Dip the ingredients in the batter, coating completely, and then fry until one side is golden brown and flip. Fry until golden and remove to paper towel to drain. Remove the skewers and serve.

Assemble the Dragon Roll: 
Working on a sheet of plastic wrap layered over a bamboo sushi mat, moistened your hands with water and gently distribute the rice over the bottom 3/4 of the nori. Flip the nori over so the rice is on the bottom and align your ingredients (all except the thin sliced avocado) on the non-rice part of the nori along the length of the sheet. Stack them neatly on top of one another. Roll the un-riced part of the nori over the ingredients, taking care to keep it tight and contained. When the nori has encased all of the ingredients, use the bamboo mat/plastic to help you continue rolling up the maki until it is cylindrical and the rice encases the entire outer layer of the maki. Set the maki aside and arrange the avocado slices across the plastic wrap long enough to cover the length of the maki. Place the roll on top of the avocado and use the plastic and bamboo mat to roll the maki, this time pressing the avocado onto the roll. Gently shape it to round out any corners. Squeeze from the ends inward a tad to keep fillings from falling out. Lay the plastic over the roll and with a sharp knife that has been dipped in water, slice the roll into 8 equal segments. It helps to clean the knife between cuttings. Remove the plastic and serve.

Get more Sushi recipes from UseRealButter, Martha Stewart and BBC

4 comments:

  1. Dear Eva-Marie,

    for a long time you have nothing heard from me.
    I´m sorry - I have only read but I have make no comment.
    The time is pass so quickly and I have no hollidays more.
    The school is started for my children and I learn now Italien and
    refresh my French.

    And now what my eyes will see: SUSHI.
    Oh I love Shusi - it´s so delicious.
    I love uncooked fish, shrimps....
    Your pictures looks very good. MMMMH

    Enjoy your weekend and eat very good.

    Your Bluemchenmama

    ReplyDelete
  2. Yummy!! now, i have hungry!

    www.perlasycoco.com

    ReplyDelete
  3. Great post, I appreciate you and I would like to read your next post. Thanks for sharing this useful information.
    Sushi Roll Recipes
    Sushi Recipes
    Types of Sushi

    ReplyDelete

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