Amberjack Wasabi カンパチわさび

How to make Amberjack Wasabi Recipe - The sharp wasabi complements the sweet fish nicely and the colo rs are lovely. Remember to cover your sushi mat with plastic wrap when making inside-out s ushi to prevent the rice fr om sticking to the mat.

MAKES 8 SERVINGS

Ingredients
1 tablespoon finely chopped scallions
3½ ounces (100 grams) amberjack
½ nori sheet
2⁄3 cup sushi rice
¼ avocado, sliced
¼ cucumber, cut into very thin sticks
1 teaspoon wasabi paste, plus more for garnish
1 tablespoon tobiko (flying fish roe)
1⁄3 ounce (10 grams) grated takuan (pickled daikon)
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

 

1. Place the scallions and about 2½ ounces (85 grams) of the amberjack on your cutting board. Chop together into smaller cubes to make the sushi filling; set aside (Fig. a).

2. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet on the mat and cover it evenly with rice. Flip over the nori so that the rice is facing the mat.

3. Along the middle of the nori, arrange the avocado, cucumber, wasabi and amberjack-scallion mixture (Fig. b).

4. Roll the roll in half and then cut each half into 4 even pieces.

5. Arrange the sushi on a serving dish. Chop the remaining ½ ounce (15 grams) of amberjack and distribute it evenly on top of each piece, and then top with tobiko (Fig. c).

6. Top each piece with takuan and serve with wasabi, gari and soy sauce (Fig. d).

Amberjack Wasabi カンパチわさび

Spicy Tuna Roll スパイシーなマグロロール

How to make Spicy Tuna Roll Recipe - The spicy tuna r oll is definitely an inter national favorite. You’ll find it in every sushi restaurant worth its salt and for good r eason. It features a striking combination of flavors, colors and textures.

MAKES 8 SERVINGS

Ingredients
1⁄3 ounce (10 grams) takuan (pickled daikon)
3½ ounces (100 grams) tuna
1 tablespoon chopped scallions, plus more for garnish
3 teaspoons tobiko (flying fish roe)
1 tablespoon grated daikon (white radish)
1 teaspoon spicy mayonnaise
½ nori sheet
2⁄3 cup sushi rice
¼ avocado
¼ cucumber, cut into very thin sticks
½ teaspoon black tobiko (flyingfish roe)
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

 

1. Slice the takuan into very thin sticks (Figs. a-b). To control the thickness of the slices, place toothpicks on either side of the takuan. Rest your knife on the toothpicks as you roll the takuan to cut it.

2. Cut 2 thin slices of tuna for topping the sushi and set aside. Chop the rest of the tuna into very small cubes.

3. In a bowl, combine the chopped tuna, takuan, scallions, 1 teaspoon of the tobiko, daikon and spicy mayonnaise. They will be the filling for the roll (Fig. c).

4. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet on the mat and cover it evenly with rice. Flip over the nori sheet so that the rice is facing the mat.

5. Cut half of the avocado lengthwise into thin slices and arrange them, along with the cucumber and the spicy tuna mixture, along the middle of the nori sheet (Fig. d).

6. Roll the nori inside-out.

7. Arrange the tuna slices you set aside in step 2 on top of one half of the roll. Top the other half of the roll with the remaining 2 teaspoons of tobiko. Slice the remaining half of the avocado into thin slices and lay them on the other half of the roll (Fig. e).

8. Wrap the roll in plastic wrap to tighten. Cut in half and then cut each half into 4 even pieces.

9. Remove the plastic wrap and top each of the pieces with a bit of wasabi. Top half of the pieces with black tobiko and the other half with a pinch of finely chopped scallions. Serve with wasabi, gari and soy sauce.

Spicy Tuna Roll スパイシーなマグロロール

Grouper Shabu Shabu ハタしゃぶしゃぶ

How to make Grouper Shabu Shabu Recipe - This dish makes for a delightful dining experience, as the fish is cooked and seasoned right at the table. The gr ouper can be r eplaced with another type of fish, beef or seafood.

MAKES 2 SERVINGS

Ingredients
Sake, for wiping
1 sheet kombu, 1 x 3 inches
2 scallions
8¾ ounces (1,200 grams) grouper
¼ cup ponzu (citrus-based sauce)
Pinch shichimi (Japanese spice mix)
2 tablespoons grated red radish
Wasabi, for serving
½ lemon
4 small slices hot pepper
1⁄3 ounce (10 grams) wakame (seaweed)
2 tablespoons grated daikon (white radish)
¼ carrot, sliced into 2-inch slices
1¾ ounces (50 grams) rice noodles

Method:
1. Wet a paper towel with sake and wipe down the kombu.

2. Place the kombu in a small pot with cold water and heat over a low flame until the temperature reaches 194°F. Let the kombu cook for at least 30 minutes while you prepare the rest of the ingredients (Fig. a).

3. Slice the green part of one scallion into 2-inch sticks and thinly chop the remaining scallion; set aside.

4. Slice the grouper into very thin slices.

5. In a small bowl, combine the ponzu and shichimi. In a 3-section yakumi serving dish, arrange the chopped scallions, grated red radish, wasabi and lemon. Top the grated radish with a slice or two of hot pepper (Fig. b). Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

7. On a bamboo sushi mat, arrange the daikon, carrots, remaining pepper slices, scallion sticks, noodles and grouper. Place the wakame in a small bowl on the side (Fig. c).

8. To serve, place a few of the vegetables in the pot with the hot water and kombu and let them cook. Add a piece of fish to the pot and let it cook for about 3 seconds. Remove the fish from the pot, dip it into the ponzu mixture, and serve.

9. Repeat this process to serve the rest of the fish. When the vegetables are cooked, they can be removed, dipped in the ponzu mixture, and served. The vegetables should be replenished as they are cooked. Serve with the scallions, grated red radish, and lemon on the side.

Grouper Shabu Shabu ハタしゃぶしゃぶ

Tuna Spicy Yukke マグロスパイシー猫、食事

How to make Tuna Spicy Yukke Recipe - Yukke is a traditional Kor ean dish usually made with seasoned raw beef. This version is made with tuna rather than beef. It is arranged on a large, woo den tray and decorated with a big bamboo leaf.

MAKES 1 SERVINGS

Ingredients:
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon sugar
1 tablespoon apple juice
1 teaspoon Korean spicy paste
½ tablespoon sesame oil
1 clove ground garlic
2½ ounces (70 grams) tuna
¼ avocado
3 tablespoons raw walnuts, crushed
1 teaspoon black tobiko (flying fish roe)
1 teaspoon tobiko (flying fish roe)
½ cucumber, cut into very thin sticks
½ tablespoon iwanori paste, for garnish
1 quail egg
Lemon wedge, for garnish
Fresh mint leaves, for garnish
Grated radish, for garnish

Method:
1. Prepare the marinade: in a bowl, combine the soy sauce, sake, sugar, apple juice, Korean spicy paste, sesame oil and garlic. Mix well.

2. Cut the tuna into long, noodle-like slices (Fig. a).

3. Add the tuna to the bowl with the marinade, and marinate in the refrigerator for a few minutes (Fig. b).

4. Slice the avocado into thin slices and arrange on a serving dish. Top with the marinated tuna and crushed walnuts (Fig. c).

5. Top with the black tobiko and tobiko, and arrange the cucumber sticks on top.

6. Place the iwanori paste on the serving dish. Cut the top off the quail egg and place it on top of the iwanori paste (Fig. d).

7. Garnish the dish with the lemon wedge, mint leaves and grated radish.

Tuna Spicy Yukke マグロスパイシー猫、食事

Fresh Oysters with Three Sauces 三醤油と新鮮な牡蠣

How to make Fresh Oysters with Three Sauces Recipe - Fresh oysters are delicious with just lemon juice and sea salt, but sometimes it’s nice to spice things up. This recipe features three impressive sauces, each with its own distinct flavor . Make sure you have plenty of ice on hand for serving.

MAKES 1 SERVINGS

Ingredients:
1 teaspoon gelatin
1 teaspoon water
1 kiwi
½ teaspoon rice vinegar
½ teaspoon water
¼ teaspoon mirin
¼ teaspoon light color soy sauce
½ teaspoon umeboshi (plum jelly)
½ teaspoon ponzu (citrus-based sauce)
Crushed ice, for serving
3 fresh oysters
3 small slices hot pepper, for garnish
1 tablespoon finely chopped scallions, for garnish
1 lemon, halved
1 tablespoon grated carrot, for garnish
2 tablespoons grated radish, for garnish

Method:

 

1. Combine the gelatin and water in a pot and heat over mediumhigh (about 158°F) heat until warm; set aside (Fig. a).

2. Peel about three-quarters of the kiwi. Leave about one-quarter unpeeled so it is easier to hold. Grate the peeled part of the kiwi and set aside. (Fig. b).

3. Make tosazu by combining the rice vinegar, water, mirin and soy sauce in a small bowl.

4. Divide the gelatin/water mixture evenly between three small bowls.

5. Divide the tosazo sauce evenly between two of the small bowls. Stir the grated kiwi into one of these bowls, and refrigerate until ready to serve.

6. In the third bowl (the one that only has gelatin and water), mix in the umeboshi and ponzu.

7. Fill a large serving dish (a wooden rice bowl is perfect) with plenty of ice.

8. Open the oysters and arrange them on the ice (Fig. c).

9. Garnish one oyster with the umeboshi and ponzu sauce, one oyster with the grated kiwi mixture, and one oyster with the tosazu.

10. Top each oyster with a slice of hot pepper and some chopped scallions.

11. Garnish with lemon halves, grated carrot and grated radish.

Fresh Oysters with Three Sauces 三醤油と新鮮な牡蠣

Squid with Kimizu

How to make Squid with Kimizu recipe - This bright dish features kimizu, a traditional Japanese sauce made from egg yolk and rice vinegar. Make sure the egg yolk doesn’t get too warm when it is heated because you don’t want it to harden. Use light soy sauce to make the kimizu; as it is saltier, light in color, and thinner than regular soy sauce.

MAKES 2 SERVINGS

Ingredients:
2¾ ounces (80 grams) squid
Ice water, for chilling
1⁄3 ounce (10 grams) dried wakame (seaweed)
1 teaspoon rice vinegar
1 teaspoon water
½ teaspoon mirin
½ teaspoon light soy sauce
1 egg yolk
1 tablespoon white miso
½ teaspoon grated radish, for garnish
½ teaspoon iwanori paste, for garnish

Method:
1. Clean the squid and cut it into a flat fillet.

2. Using a sharp knife, score the fillet with many small slices, but don’t cut all the way through it (Fig. a).

3. Pour boiling water into a heatproof bowl, and place ice water in a second bowl.

4. Place the squid in the boiling water for about 5 seconds, and then transfer to the ice water to chill thoroughly (Fig. b).

5. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside (Fig. c).

6. In a small pan, combine the rice vinegar, water, mirin and light soy sauce. Heat until almost boiling and then remove from heat; let cool.

7. Fill a pot halfway with hot water.

8. Prepare the kimizu sauce: put the egg yolk and miso into a small bowl. Mix in the cooled vinegar mixture and place the bowl over the pot with the hot water. Stir well while the mixture heats, but don’t let it get too hot. You want the mixture to thicken, but you don’t want the eggs to harden (Fig. d).

9. When the mixture is the right texture, remove it from the pot with warm water and let the mixture cool.

10. Slice the squid into ¾ x ¾-inch pieces.

11. Place the wakame in a serving dish and top with the squid. Pour the kimizu on top, and garnish with grated radish and iwanori paste.

Squid with Kimizu

Grouper with Plum Jelly Sauce 梅ゼリーソース添えハタ

How to make Grouper with Plum Jelly Sauce Recipe - This lovely dish featur es complementary colors, flavors and textur es. The grouper is light in color and has a smooth textur e while the umeboshi has bold color and flavor.

Ingredients:
2 tablespoons water
1 teaspoon gelatin
2 tablespoons rice vinegar
2 teaspoons mirin
2 teaspoons soy sauce
1 teaspoon umeboshi (pickled plum) paste

4 ounces (120 grams) grouper
1 tablespoon daikon (white radish)
2 small slices hot pepper
1 tablespoon tobiko (flying fish roe)
1 tablespoon finely chopped scallions

Method:
1. Prepare the plum jelly: in a small bowl, combine the water and gelatin; set aside for 5 to 10 minutes.

2. In a small pot, combine the rice vinegar, mirin, soy sauce and umeboshi. Heat over medium heat just until the temperature reaches 160°F.

3. Combine the gelatin and water with the umeboshi mixture in a small container and refrigerate until chilled.

4. Slice the grouper into several thin, even slices (Fig. a).

5. Arrange the grouper slices on a round serving dish, laying the pieces as you rotate the dish so that they overlap slightly (Fig. b).

6. Grate the daikon and hot pepper together using a vegetable grater (Fig. c).

7. To serve, drop a spoon of plum jelly onto the middle of the grouper slices and top with tobiko, grated daikon, grated hot pepper and scallions.

Grouper with Plum Jelly Sauce 梅ゼリーソース添えハタ

Toro Salmon with Grapefruit グレープフルーツとトロサーモン

How to make Toro Salmon with Grapefruit Recipe - Fatty toro salmon and sour grapefruit ar e a refreshing combination of flavors and textur es. Needless to say, their colors are lovely together.

MAKES 1 SERVINGS

Ingredients:
1½ ounces (50 grams) toro salmon
1 small cucumber
¼ pink grapefruit
1½ teaspoons soy sauce
1 teaspoon yuzu juice
Fresh ground black pepper, to taste
1 scallion, thinly sliced, for garnish
Wasabi paste, for garnish
Gari (pickled ginger), for garnish

Method:

 

1. Slice the toro salmon into 4 thin pieces (Figs. a-b).

2. Slice the ends off the cucumber and then slice in a spiral using a sharp knife. To control the thickness of the slices, place a toothpick on either side of the takuan. Rest your knife on the toothpicks as you roll the takuan to cut it. Set aside (Fig. c).

3. Cut the peel off the grapefruit and remove the white rind as well. Slice the grapefruit into 4 even sections (Fig. d).

4. Wrap each piece of salmon around a piece of grapefruit and arrange on a serving dish.

5. In a small bowl, combine the soy sauce, yuzu juice and black pepper.

6. Place the cucumber spiral on the serving dish and arrange the grapefruit-wrapped salmon on top.

7. Garnish with scallion, wasabi and gari. Drizzle the sauce on top and serve.

Toro Salmon with Grapefruit グレープフルーツとトロサーモン

Salmon Tataki with Sumiso

How to make Salmon Tataki with Sumiso - This is an excellent first-time sashimi dish. The salmon is ver y lightly cooked and served with sumiso, a sweet dr essing made with miso, mirin, mustar d, and rice vinegar. I encourage you to take a bit of extra time arranging this dish for maximum app eal.

MAKES 1 SERVINGS

Ingredients:
2½ ounces (70 grams) salmon, sliced
Salt and pepper, to taste
Olive oil, for frying
1⁄10 ounce (3 grams) dried wakame (seaweed)
1 tablespoon white miso
2 teaspoons mirin
2 teaspoons sake
1 tablespoon sugar
½ teaspoon mustard
1 teaspoon rice vinegar
¼ avocado, thinly sliced
2 lettuce leaves, for garnish
¼ cucumber, finely sliced
1 lemon

Method:

 

1. Slice the salmon into 6 even pieces and season with salt and pepper (Figs. a-b).

2. Pour a bit of olive oil into a small pan and heat over high heat.

3. Add the salmon and sear on all sides (Fig. c).

4. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

5. In a small bowl, combine the miso, mirin, sake, sugar, mustard and rice vinegar.

6. Arrange the wakame, avocado, lettuce, and cucumber on a serving dish.

7. Cut the lemon in half. Leave one half intact and cut the other half into slices.

8. Arrange the salmon, alternating with the lemon slices, on top of the vegetables. Serve with the remaining lemon half and the miso dressing on the side.

Salmon Tataki with Sumiso 

Assorted Sashimi Mori 盛り合わせ刺身森

How to make Assorted Sashimi Mori - When you have very special people on your guest list, you’ll wa nt to serve a very special dish. This colorful assortment featur es a wide variety of fish make sure you choose excellent quality fillets.

MAKES 4 SERVINGS

Ingredients:
1 red snapper sugata zukuri
2 ounces (60 grams) tuna
3½ ounces (100 grams) salmon
1 ounce (30 grams) toro salmon
1 ounce (30 grams) squid
1¾ ounces (50 grams) dried wakame (seaweed)
1 cucumber
¼ cup grated daikon (white radish)
1 teaspoon tobiko (flying fish roe)
1 teaspoon black tobiko (flying fish roe)
1 teaspoon ikura (salmon roe)
2 crystal shrimp, cooked and shelled
1 teaspoon yellow tobiko (flying fish roe)
Grated scallions, for garnish
½ lemon, hollowed out
2 tablespoons ponzu (citrusbased sauce)
2 small slices hot pepper, for serving
Gari (pickled ginger), for serving
Wasabi paste, for serving

Method:
1. Prepare the red snapper. Cut the tuna, salmon and toro salmon into sashimi-size pieces, about 1 x 1½ x ¼ inches; set aside.

2. Slice the squid into thin noodle-like slices; set aside.

3. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

4. Wash and dry the cucumber. Using a sharp knife, make small angled cuts all around one end of the cucumber, about 1 inch away from the tip. Each cut should reach the middle of the cucumber, but not go any further so that the tip of the cucumber is only cut off after small cuts have been made all the way around. You should have a cup-shaped cucumber end (Fig. a).

5. Repeat this process at the other end of the cucumber to make a second cucumber cup. Slice both ends of the remaining piece of cucumber (the middle), and then shape one end of it with small cuts to make a third bowl (Fig. b).

6. Place the sugata zukuri at one corner of the serving dish, and arrange the grated daikon and wakame all around. Place the cucumber bowls you made in step 5 on the serving dish; fill one bowl with tobiko, another with black tobiko, and the third with ikura (Fig. c).

7. Arrange the tuna, salmon, toro salmon, shrimp and squid on the serving dish. Top the squid with yellow tobiku and the toro salmon with grated scallions. Fill the lemon half with ponzu and garnish with hot pepper slices. Add piles of gari and wasabi.

Assorted Sashimi Mori  盛り合わせ刺身森

Red Snapper Sugata Zukuri レッドスナッパー姿造り

How to make Red Snapper Sugata Zukuri - Sugata zukuri is an impr essive way of pr esenting whole fish. It’s an ideal way of pr esenting beautiful red snapper. Make sure you have plenty of ice on hand for serving, along with fr esh and dried bamboo leaves.

MAKES 4 SERVINGS

Ingredients:
1 whole red snapper
Ice water, for chilling
1⁄10 ounce (3 grams) dried wakame (seaweed)
Crushed ice, for serving
2 tablespoons grated carrots
1 red radish, sliced
Wasabi paste, for serving
1 lemon, halved
2 tablespoons ponzu (citrusbased sauce), for the sauce
2 tablespoons ground daikon (white radish), for the sauce
1 tablespoon chopped scallions, for the sauce
Pinch shichimi (Japanese spice mix), for garnish

Method:

1. Using a sharp knife, remove the scale gill from the snapper and pierce the stomach. Slice the fish into two fillets and one bone (head and tail) (Fig. a).

2. Insert the tip of a bamboo skewer into the tail of the fish and then draw it to the head of the fish, shaping the fish into a curve and holding it (Fig. b).

3. Set some water to boil; fill a small bowl with ice water.

4. Place one of the fillets in a shallow dish, skin-side up, and pour on boiling water so that the water runs from the top of the fillet to the bottom (Fig. c).

5. After the entire fillet has been ‘rinsed’ with boiling water, transfer the fillet to the ice water and let it sit for about 1 minute, until chilled. Repeat this process with the other fillet.

6. Pat the chilled fillets with paper parchment to remove the water and then transfer to a cutting board, skin-side up.

7. Using a sharp knife, slice the fillet into ¼-inch strips (Fig. d).

8. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

9. Fill a large serving bowl with plenty of ice. Place the fish on top and arrange the sliced fish fillets on top. Top with the carrots, sliced radish, wasabi, wakame and one lemon half.

10. In a small bowl, combine the ponzu, ground daikon and scallions. Hollow out the remaining lemon half and fill with the ponzu sauce. Sprinkle shichimi on top and serve.

Red Snapper Sugata Zukuri レッドスナッパー姿造り