Chirashizushi Scattered

Ingredients

2 1/4 cups Japanese rice
1/4 cup vinegar, 2 Tbsp sugar, 1 tsp salt
3 eggs and 1/2 Tbsp sugar
1 cucumber, julienned
1/2 lb tuna sashimi slices, marinated in 2 Tbsp of soy sauce and a little bit of wasabi if you would like
8 dried shiitake mushrooms, rehydrated in 2 cups of warm water keep the water for cooking
1 Tbsp soy sauce, 1 Tbsp sugar, 1 tsp mirin
2 oz imitation crab, shredded
2 Tbsp white sesame seeds


Method

Prepare sushi rice.
Remove stems from shiitake and slice thinly.
Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan.
Add shiitake and soy sauce, sugar, and mirin.
Simmer shiitake on low heat until the liquid is almost gone.
Set aside.
Beat eggs in a bowl and add 1/2 Tbsp of sugar.
Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crape. Make a few sheets.
Cut the omelettes into thin strips.
Serve sushi rice on a large plate or invividual bowls.
Spread simmered shiitake, cucumber, imitation crab meat, and omelettes strips over rice.
Place tuna sashimi on top.
Sprinkle sesame seeds.
Serve pickled ginger on the side.

Sushi Recipes

Inarizushi Sushi











Ingredients

For sushi rice:
1 1/2 cup Japanese rice
1 2/3 cup water
3 Tbsp vinegar
1 1/2 Tbsp sugar
1/2 tsp salt
2 Tbsp white sesame seeds
For cooking aburaage
6 abura-age fried tofu
1 cup dashi soup stock
2 1/2 Tbsp sugar
2 Tbsp mirin
2 Tbsp soy sauce


Method

Start cooking rice.
Put aburaage into boiling water for a moment to remove the excess oil.
Drain and dry with paper towels.
Cut the aburaage in halves so that each piece have an open end.
Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil.
Add aburaage in the pan and lower the heat.
Put a lid and simmer until the liquid is alomost gone.
Stop the heat and let them cool for a while.
Prepare sushi rice.
Mix sesame seeds in the sushi rice.
Wet your hands and make small mounds of sushi rice.
Take a piece of aburaage and lightly press to remove the excess liquid.
Open the pouch and stuff a mound of sushi rice inside.
Fold in the open side to close the pouch.

Futomaki Thick Sushi Roll

Ingredients

4 cups sushi rice, prepared
1 Japanese cucumber, sliced lengthwise into quarters
2 eggs
2 tsp sugar
1 ounce kampyo
2/3 cup dashi soup stock
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp mirin
4 sheets of nori dried seaweed


Method

Wash and soak kampyo in water for an hour before cooking.
Cut softened kampyo into about 8-inch-long pieces.
Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot.
Put it on medium heat and bring to a boil.
Add kampyo in the pot and simmer on low heat until the liquid is almost gone.
Cool it.
Meanwhile.
Beat eggs and sugar in a small bowl.
Make a rolled omelet and cool.
Cut it into long sticks.
Put a sheet of nori on a bamboo mat.
Spread 1 cup of sushi rice on top of the nori sheet.
Place the ingredients lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite size pieces.

Kappamaki Cucumber Rolls

Ingredients

4 sheets of nori dried seaweed, cut in half
4 cups sushi rice
2 Japanese cucumber, cut into long sticks


Method

Put a half size nori on top of a bamboo mat makisu.
Spread about a half cup of sushi rice on top of the nori.
Place cucumber sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly wish hands. Remove the sushi roll.
Cut it into bite size pieces.

Hamburger Sushi Roll

Ingredients

4 cups sushi rice
4 sheets nori dried seaweed
4 ounce ground beef
1 Tbsp finely chopped onion
4 Tbsp BBQ sauce
1 Tbsp panko, or bread crumbs
1 tsb milk
1/2 tsp garlic salt


Method

Mix finely chopped onion and ground beef in a bowl.
Add salt, bread crumbs, and milk in the bowl and mix them well.
Make long cylinder shaped pieces.
Heat some vegetable oil in a skillet.
Fry the meat pieces on medium heat until done.
Cool them on the side.
Put a nori sheet on top of a bamboo mat.
Spread sushi rice on top of the nori sheet.
Place hamburger sticks lengthwise on the rice.
Put BBQ sauce on the humburger.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut sushi rolls into bite-size pieces.

Tuna Sushi Roll

Ingredients

4 cups sushi rice
4 sheets of nori dried seaweed
4 ounces raw tuna sashimi


Method

Cut the tuna into thin and long sticks.
Put a nori sheet on top of a bamboo mat makisu.
Spread the sushi rice on top of the nori sheet.
Place the tuna sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite sized pieces.

Sushi Rice

Ingredients

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt


Method

After washing and soaking Japanese rice, cook and let it steam.
See How to Cook Japanese Rice.
Prepare sushi vinegar sushi zu by mixing rice vinegar, sugar, and salt in a sauce pan.
Put the pan on low heat and heat until the sugar dissolves.
Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl.
Please use a non metallic bowl to prevent any interaction with rice vinegar.
It's best to use a wooden bowl called sushi oke.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji rice spatula quickly.
Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
This will give sushi rice a shiny look.
It's best to use sushi rice right away.