Taste USA: Sushi

Thursday, June 30, 2016

sushi triangles

How to make sushi triangles recipe - Calories per serving 196

Serves 4

Preparation time 20 minutes

Ingredients:
380 g (12 oz) cooked sushi rice
sushi rice seasoning, to taste
4 sheets of nori seaweed
100 g (3½ oz) smoked salmon
50 g (2 oz) cucumber, very thinly sliced To serve
gluten-free soy sauce
wasabi

Method:
Season the rice to taste with the sushi rice seasoning.

Place 2 of the seaweed sheets on to a board. Spread a quarter of the rice over each, cover with the smoked salmon, then the cucumber.

Spoon over the remaining rice, then top with the other seaweed sheets. Press the sushi down well so the layers stick together.

Cut the sushi into 4 triangles and serve with soy sauce and wasabi.

For prawn & roasted pepper sushi, season the rice as for Sushi triangles, then layer on to the seaweed sheets with 100 g (3½ oz) cooked peeled prawns, 1 sliced roasted red pepper and 1 stoned, peeled and sliced ripe avocado.

Top with the remaining seaweed sheets and continue as for Sushi triangles. Calories per serving 276

sushi triangles

Friday, June 17, 2016

Fresh Rice Paper Rolls

How to Make Fresh Rice Paper Rolls Recipe - Each serving (3 rolls) provides 283 calories, 6 g protein, 3 g fat (<1 g saturated fat), 58 g carbohydrate (11 g sugars), 5 g fiber, 452 mg sodium

SERVES: 2 (MAKES 6)

PREPARATION: 15 MINUTES, COOKING: NONE

Ingredients:
1/4 cup (50 g) rice vermicelli noodles
1 red pepper
1 carrot
1 cucumber, seeds removed
10 snow peas
2 scallions
6 round rice paper wrappers
6 fresh mint or basil leaves
6 cilantro leaves

Dipping sauce:
1 tablespoon (15 ml) hoisin sauce
2 teaspoons (10 ml) low-sodium soy sauce
drop of sesame oil
1 teaspoon (5 ml) crushed nuts

Method:
1 Put the noodles in a heatproof bowl. Cover with boiling water and soak for 6–8 minutes, or until softened. Drain, then cut into shorter lengths.

2 Meanwhile, slice the vegetables into long, thin strips. To make the dipping sauce, combine the ingredients in a small bowl.

3 Working with one sheet at a time, place a rice paper wrapper in a bowl of warm water for about 30 seconds, or until softened. Place on a clean board and pat dry with a paper towel.

4 Arrange some of the noodles, vegetables and herbs in the center of the rice paper wrapper. Fold one side of the wrapper over to partially cover the filling, fold in the two sides, then continue rolling to form a cigar shape, enclosing the filling. Repeat with the remaining wrappers and filling ingredients. Serve with the dipping sauce.

Fresh Rice Paper Rolls

Friday, November 27, 2015

Salmon and cucumber sushi

How to make salmon and cucumber sushi recipe

Serves 4

Preparation time 15 minutes, plus cooling, Cooking time about 15 minutes

Ingredients:
300 g (10 oz) sushi rice
2 tablespoons rice vinegar
1 tablespoon caster sugar
2 nori sheets
1 teaspoon wasabi paste
2 long strips of cucumber, the length of the nori and about 1 cm (½ inch) thick
100 g (3½ oz) smoked salmon
2 tablespoons pickled ginger
4 tablespoons soy sauce

Method:
Cook the sushi rice according to the packet instructions.

Mix together the vinegar and sugar in a bowl and stir until the sugar dissolves. Once the rice is cooked, and when it is still warm, mix in enough of the vinegar and sugar mixture to coat the rice grains, but do not allow the rice to become wet. Tip the rice on to a tray to cool quickly.

Take 1 nori sheet and place it on a bamboo mat with the longest side in line with your body and the ridged surface facing upwards. With damp hands, cover three-quarters of the nori sheet with a thin layer of rice, leaving a band of nori at the top without rice.

Spread a little wasabi paste with your finger on top of the rice in a thin line, at the edge nearest to you. Then place a cucumber strip and some smoked salmon on the wasabi.

Use the bamboo mat to start rolling the nori up, tucking in the cucumber and salmon as you go. Once you have rolled up the majority of the nori, wet your finger and dampen the plain edge of nori.

Finish rolling up the nori. The wet edge will stick the roll together. Repeat with the other nori sheet. Then, using a sharp knife, cut the rolls into 8 even pieces or 4 even pieces and 1 slightly larger piece cut into 2 on the diagonal.

Mix the remaining wasabi and soy sauce and serve with the pickled ginger alongside the nori rolls.

Salmon and cucumber sushi

Saturday, November 7, 2015

Amberjack Yuzu Gomaae カンパチゆずGomaae

How to make Amberjack Yuzu Gomaae Recipe - When persimmons are in season, they add beautiful color to your tabletop. Make sure you choose a persimmon that isn’t too ripe, as you want the shell to be hard enough to hold its shape.

MAKES 1 SERVING

Ingredients:
1 firm persimmon
2¾ ounces (80 grams) amberjack
2-inch piece celery, thinly sliced, plus more for garnish
2 teaspoons fresh ginger, thinly sliced
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon yuzu juice
¼ teaspoon sesame oil
1 teaspoon sesame seeds
Grated red radish, for garnish
Grated cucumber, for garnish
Fresh mint leaves, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the top of the persimmon and then hollow out the insides, leaving a thick peel (Fig. a).

2. Slice the bottom of the persimmon to flatten it (Fig. b).

3. Slice the amberjack into 6 even pieces (Fig. c).

4. In a small mixing bowl, combine the celery and ginger. Add cold water to cover and let it sit for about 10 minutes.

5. Drain off the water and then transfer the celery and ginger to a dry bowl. Add the amberjack, soy sauce, rice vinegar, yuzu juice and sesame oil. Mix well (Fig. d).

6. Transfer the mixture to the persimmon and top with sesame seeds.

7. Place the persimmon on a serving dish and garnish with grated radish, grated cucumber, and mint leaves. Serve with wasabi, gari and soy sauce.

Amberjack Yuzu Gomaae カンパチゆずGomaae

Squid Hana Zukuri 花づくりをイカ

How to make Squid Hana Zukuri Recipe - This pretty sushi is a saiku zushi which means it is a sushi wrapped t o form geometric shapes. The word hana means ‘flower’.

MAKES 2 PIECES

Ingredients:
2¾ ounces (80 grams) squid
2 tablespoons sushi rice
2 nori strips, each 1 x 6 inches
1 teaspoon ikura (salmon roe)
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Cut the squid into 18 pieces, each 1 x 1⁄3 inch (Fig. a).

2. Hold about 1 tablespoon of rice in your hand and gently squeeze it into a rectangular shape with rounded corners.

3. Press one thin end of the nori onto the rice and wrap it around, keeping the bottom of the rice and the bottom of the nori aligned. Make sure the top of the nori extends above the rice, as this holds the toppings in place (Fig. b).

4. Using chopsticks, roll a piece of squid into a petal shape and place on the rice (Fig. c).

5. Repeat to arrange 6 pieces of squid on the rice, and then top with 3 more pieces.

6. Using the chopsticks for precision, add a drop of ikura on top of each piece of squid (Fig. d).

7. Repeat to make the rest of the sushi. Serve with wasabi, gari and soy sauce.

Squid Hana Zukuri 花づくりをイカ

Authentic Chirashi Zushi 本物のちらし逗子

How to make Authentic Chirashi Zushi Recipe - This hearty recipe is a standard chirashi. Both flavorful and colorful, it is filled with fresh seafood.

MAKES 1 SERVING

Ingredients:
1¾ ounces (50 grams) salmon
1¾ ounces (50 grams) tuna
1¾ ounces (50 grams) red snapper
2⁄3 ounce (20 grams) cooked eel
1⁄3 ounce (10 grams) squid
½ thick egg omelet
½ cucumber
½ avocado, cut into thick strips
12⁄3 cups sushi rice
1 teaspoon white sesame seeds
1 tablespoon scallions, thinly sliced
1 heaped teaspoon ikura (salmon roe)
1 tablespoon tobiko (flying fish roe)
1 tablespoon chopped seasoned shiitake mushrooms
1 tablespoon grated carrot
1 asparagus spear, blanched
1 jumbo shrimp, cooked and shelled
1 tablespoon finely sliced takuan (pickled daikon)

Method:

1. Cut the salmon, tuna, snapper, eel, squid and egg omelet into strips, each measuring about 1 x 1½ x ¼ inches; set aside (Figs. a-b).

2. Cut the cucumber in half. Cut one of the halves into thick strips and place in a serving bowl. Cut the other half into thin strips and set aside.

3. Add the avocado strips to the bowl with the cucumber, and top with the rice and sesame seeds (Fig. c).

4. Arrange the scallions, ikura, tobiko, shiitake mushrooms, grated carrot and thin strips of cucumber on top of the rice (Fig. d).

5. Arrange the salmon, tuna, snapper, eel, squid, egg omelet, and shrimp on top of the vegetables, along with the asparagus and takuan.

Authentic Chirashi Zushi 本物のちらし逗子

Bara Chirashi Zushi バラちらし逗子

How to make Bara Chirashi Zushi Recipe - The word bara means ‘small’ in Japanese, and the ingredients in this dish are, indeed, chopped small.

MAKES 1 SERVING

Ingredients:
1 cup + 1 tablespoon sushi rice
½ cucumber, finely sliced
1 teaspoon white sesame seeds, ground
1 tablespoon chopped seasoned shiitake mushrooms
1 heaped teaspoon ikura (salmon roe)
1 scallion, very finely sliced
1 asparagus spear, cut into slices
1 ounce (30 grams) tuna
1⁄8 avocado
1 ounce (30 grams) salmon
1 thick egg omelet
2⁄3 ounce (20 grams) red snapper
2 jumbo shrimp, cooked and shelled
½ cup rice vinegar, for rinsing
Fresh mint leaves, for garnish

Method:

1. In a small bowl, combine the rice, cucumber, sesame seeds and shiitake mushrooms (Fig. a).

2. Transfer the mixture to your serving dish.

3. Top with the ikura, scallion and asparagus (Fig. b).

4. Chop the tuna, avocado, salmon, omelet, snapper and shrimp into small, even cubes (Fig. c).

5. Pour the rice vinegar into a small bowl. Working through one ingredient at a time, place the chopped ingredients in the bowl with the vinegar for about 5 seconds and then transfer to a colander to drain off the vinegar. Discard the vinegar.

6. When all the ingredients have been cleaned in the vinegar, arrange them on top of the rice. Garnish with mint leaves.

Bara Chirashi Zushi バラちらし逗子

Salmon Chirashi Zushi サーモンちらし逗子

How to make Salmon Chirashi Zushi Recipe - This dish is an elegant upgrade to traditional fish and rice. Most of the salmon is cooked, as it usually is in Japan, but some raw salmon is set aside to serve on top of the cooked salmon.

MAKES 1 SERVING

Ingredients:
3½ ounces (100 grams) salmon Salt, for seasoning
2 tablespoons grated carrot
1 tablespoon scallions, finely sliced
1 asparagus spear, lightly grilled
1 teaspoon takuan (pickled daikon), finely sliced
1⁄8 avocado, finely sliced
1 cup +1 tablespoon sushi rice
2 tablespoons chopped seasoned shiitake mushrooms
1 shredded egg crepe
Shredded nori, for garnish

Method:
1. Preheat the oven to grill. Place about 2½ ounces (80 grams) of the salmon on a grill pan and sprinkle with a bit of salt. Cook for about 5 minutes, until thoroughly cooked.

2. On a serving dish, arrange the grated carrot, sliced scallions, asparagus, takuan and avocado (Fig. a).

3. In a bowl, combine the rice, cooked salmon, shiitake mushrooms and shredded egg crepe (Fig. b).

4. Transfer the rice mixture to a serving dish. Top with the vegetables from step 2 and the remaining salmon. Garnish with shredded nori.

Salmon Chirashi Zushi サーモンちらし逗子

Ikura Gunkan Wrapped with Salmon イクラ軍艦はサーモンに包まれました

How to make Ikura Gunkan Wrapped with Salmon Recipe - In this beautiful gunkan-style sushi, fr esh salmon rather than nori is wrapped ar ound the rice.

MAKES 1 PIECE

Ingredients:
1 ounce (30 grams) salmon
2 tablespoons sushi rice
2 very thin slices cucumber
¼ teaspoon orange ikura (salmon roe)
Finely sliced takuan (pickled daikon), for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the salmon into 2 pieces, each about ½ x 2 x ¼ inches (Figs. a-b).

2. Hold the rice in your hand and gently squeeze it into a rectangular shape with rounded corners (Fig. c).

3. Press one piece of salmon gently around one side of the rice and then press the other piece of salmon around the other side. Make sure the salmon pieces overlap slightly on each side (Fig. d).

4. Place the cucumber slices on top, angled to one side, and then arrange the ikura on top.

5. Garnish with takuan, and serve with wasabi, gari and soy sauce.

Ikura Gunkan Wrapped with Salmon イクラ軍艦はサーモンに包まれました

Squid and Ikura Gunkan イカとイクラ軍艦

How to make Squid and Ikura Gunkan Recipe - The texture of squid is quite a bit tougher than that of most types of fish, so make sure you cut it into thin strips. Also, make sure you chew the squid thor oughly when you eat it, as chewing releases the flavors.

MAKES 1 SERVING

Ingredients
2⁄3 ounce (20 grams) squid
½ teaspoon tobiko (flying fish roe)
2 tablespoons sushi rice
1 nori strip, 1 x 6 inches
Fresh mint leaves, for garnish
½ teaspoon orange ikura (salmon roe), for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the squid into several thin strips (Fig. a).

2. In a small bowl, combine the squid with the tobiko and mix well (Fig. b).

3. Hold the rice in your hand and gently squeeze it into a rectangular shape with rounded corners (Fig. c).

4. Press one thin end of the nori onto the side of the rice and wrap it around the rice, keeping the bottom of the rice and the nori aligned. Gently press the nori around the rice so that the bottom of the nori and the rice are aligned. The top of the nori should extend above the rice this will hold the loose toppings.

5. Finely chop the mint (Fig. d).

6. Using a teaspoon, scoop the squid mixture on top of the rice. Top with the chopped mint and ikura. Serve with wasabi, gari and soy sauce.

Squid and Ikura Gunkan イカとイクラ軍艦

Tobiko with Quail Egg Gunkan ウズラの卵軍艦とトビコ

How to make Tobiko with Quail Egg Gunkan Recipe - You don’t need any fish to make this sushi, but you will need quail eggs.

MAKES 2 PIECES

Ingredients:
¼ cup sushi rice
2 nori strips, each 1 x 6 inches
2 tablespoons tobiko (flying fish roe)
1⁄8 cucumber, finely sliced
2 quail eggs
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Hold about 2 tablespoons of rice in your hand and gently squeeze it into a rectangular shape with rounded corners (Fig. a).

2. Press the thin end of 1 strip of nori onto the side of the rice and wrap it around the rice, keeping the bottom of the rice and the nori aligned. The top of the nori should extend above the rice this will hold the loose toppings.

3. Top with 1 tablespoon of tobiko and tuck in a couple of cucumber slices.

4. Cut off the top of 1 quail egg and drop the yolk into a small bowl (Figs. b-c).

5. Use a teaspoon to scoop the egg yolk on top of the sushi (Fig. d).

6. Repeat to make another piece of sushi. Serve with wasabi, gari and soy sauce.

Tobiko with Quail Egg Gunkan ウズラの卵軍艦とトビコ

Spicy Tuna Gunkan スパイシーまぐろ軍艦

How to make Spicy Tuna Gunkan Recipe - Gunkan, which means battleship, is a type of sushi in which a s trip of nori is wrapped around rice. The nori extends beyond the top of the rice, holding the soft ingredients in place.

MAKES 2 PIECES

Ingredients:
1 ounce (30 grams) tuna
1 ounce (30 grams) avocado
1 teaspoon chopped scallions
½ teaspoon tobiko (flying fish roe)
¼ teaspoon spicy mayonnaise
¼ teaspoon grated daikon (white radish)
¼ cup sushi rice
2 nori strips, each 1 x 6 inches
2 quail eggs
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Chop the tuna into ¼-inch cubes (Fig. a).

2. Chop the avocado into ¼-inch cubes.

3. In a small bowl, combine the tuna, avocado, scallions, tobiko, spicy mayonnaise and grated daikon, mixing gently (Fig. b).

4. Hold about 2 tablespoons of rice in your hand and gently squeeze it into a rectangular shape with rounded corners.

5. Press one thin end of 1 strip of nori onto the side of the rice and wrap it around the rice, keeping the bottom of the rice and the nori aligned. The top of the nori should extend above the rice this will hold the loose toppings.

6. Using a teaspoon, arrange about half of the tuna mixture on top of the rice.

7. Cut off the top of the quail eggs and drop them into a small bowl (Figs. c-d). Scoop out one yolk and place it on top of the tuna mixture.

8. Repeat to make another piece of sushi. Serve with wasabi, gari and soy sauce.

Spicy Tuna Gunkan スパイシーまぐろ軍艦

Tiger Prawn with Yuzu Mayo Inari ゆずマヨ稲荷とタイガーエビ

How to make Tiger Prawn with Yuzu Mayo Inari Recipe - Known as kuruma ebi in Japanese, tiger prawn shrimp ar e impressive in size, color and taste. They are perfect for sushi.

MAKES 4 PIECES

Ingredients:
2 tiger prawn shrimps, cooked and shelled
1 asparagus spear, blanched
¼ teaspoon spicy mayonnaise
1 heaped teaspoon tobiko (flying fish roe)
2 drops yuzu juice
2 whole inari (deep-fried tofu pockets)
½ cup sushi rice
½ teaspoon black tobiko (flying fish roe)
Finely sliced scallions, for garnish
Sliced hot pepper, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Chop the tiger prawns into ¼-inch cubes and the asparagus into ½-inch cubes (Fig. a).

2. In a small bowl, combine the tiger prawn cubes, asparagus cubes, spicy mayonnaise and tobiko (Fig. b).

3. Add the yuzu juice and mix well (Fig. c).

4. Place the inari on your cutting board. Roll a chopstick back and forth on top of the inari to loosen it (Fig. d).

5. Cut the inari in half and open each side. Gently stuff about 2 tablespoons of rice into each half. Flatten the top of the rice with your fingers.

6. Arrange about one-quarter of the prawn mixture evenly on top of the rice and top with black tobiko, scallions and hot pepper slices.

7. Repeat to make the rest of the sushi. Serve with wasabi, gari and soy sauce.

Tiger Prawn with Yuzu Mayo Inari ゆずマヨ稲荷とタイガーエビ