Spinach and Salmon with Karashi Yuzu Miso 辛子ゆず味噌とほうれん草とサーモン

How to make Spinach and Salmon with Karashi Yuzu Miso Recipe - Tempura and spinach go very well together , as the crispy texture of the tempura is perfectly complemented by the soft texture of the spinach. In this dish, they are served with karashi sumiso, a Japanese sauce made from mustard, miso, sugar, and rice vinegar.

MAKES 5 PIECES

Ingredients:
1⁄3 ounce (10 grams) dried wakame (seaweed)
1 cup soy or vegetable oil, for frying
4½ ounces (130 grams) salmon
½ nori sheet
½ cup sushi rice
1 cup boiled spinach, well drained
2¾ ounces (80 grams) tempura powder
2¾ ounces (80 grams) panko flakes
Very cold water
1 tablespoon white miso
2 teaspoons mirin
2 tablespoons sake
1 tablespoon sugar
½ teaspoon mustard
1 teaspoon rice vinegar
Lemon, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. 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.

2. Heat the oil in a deep frying pan until it is about 365ºF.

3. Slice the salmon into 2 long strips (for placing inside the sushi) and 2 thin sheets (for placing on top of the sushi).

4. Put the nori on a bamboo sushi mat and spread the rice evenly on top.

5. Place the long salmon strips and the boiled spinach along the middle of the rice and roll the sushi (Fig. a).

6. Put the thin sheets of salmon on the sushi mat. Put the roll on top of the middle of the salmon and then roll it tight.

7. Pour the tempura powder onto your work surface and pour the panko flakes onto a flat plate.

8. Roll the sushi in the tempura powder, so that it’s completely covered.

9. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.

10. Dip the roll in the tempura batter and then roll it in the panko flakes until evenly coated (Fig. b).

11. Gently place the roll in the hot oil and deep-fry for about 4 minutes, until crispy.

12. Transfer the tempura roll to a wire rack to drain off oil, and then place on a plate lined with paper towels to cool.

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

14. Wrap the cooled tempura roll in plastic wrap so that it is easy to cut and then cut the sushi into 5 even slices. Remove the plastic wrap.

15. Arrange the sushi and wakame on a serving dish. Drizzle with the miso-mustard sauce and garnish with fresh lemon. Serve with wasabi, gari and soy sauce.

Spinach and Salmon with Karashi Yuzu Miso 辛子ゆず味噌とほうれん草とサーモン

Oyster Tempura Gunkan オイスター天ぷら軍艦

How to make Oyster Tempura Gunkan Recipe - Gunkan-maki is a type of sushi in which a mound of rice is wrap ped in a thin strip of nori and topped with soft ingr edients.

MAKES 4 PIECES

Ingredients:
1 cup soy oil, for deep-frying
2 teaspoons radish juice, for rinsing
2 oysters
1 ounce (30 grams) tempurapowder
Very cold water
1 teaspoon spicy mayonnaise
1 teaspoon tobiko (flying fish roe)
1 teaspoon black tobiko (flying fish roe)
2 drops chili oil
2 drops yuzu juice
1⁄8 avocado, chopped into small pieces
1 nori sheet
½ cup sushi rice
Cucumber, finely sliced into strips
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Heat the oil in a deep frying pan until it is about 365°F.

2. Place the radish juice in a small bowl. Add the oysters and let them soak for about 30 seconds, to rinse. Remove the oysters from the radish juice and set aside. Discard the juice (Fig. a).

3. Pour the tempura powder onto your work surface. Roll the oysters in the tempura powder so that they are coated on all sides; set aside.

4. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.

5. Dip the coated oysters in the tempura batter and then place them gently in the hot oil. Deep-fry for about 3 minutes, until crispy.

6. Transfer the tempura oysters to a wire rack to drain off the oil and then place on a plate lined with paper towels. Cut each oyster into 4 pieces (Fig. b).

7. In a small bowl, combine the spicy mayonnaise, tobiko, black tobiko, chili oil, yuzu juice, avocado and tempura oysters (Fig. c).

8. Slice the nori into 4 pieces, each measuring 1 x 6 inches.

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

10. Press the thin end of 1 piece of 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 wraps completely around the rice. The top of the nori should extend above the rice this will hold the loose toppings.

11. Place a few pieces of cucumber on top of the rice and then top with the oyster mixture. Repeat to make the rest of the sushi. Serve with wasabi, gari and soy sauce.

Oyster Tempura Gunkan オイスター天ぷら軍艦

Salmon and Avocado with Soy Paper Maki 大豆紙マキとサーモンとアボカド

How to make Salmon and Avocado with Soy Paper Maki Recipe - Soy paper is a colorful alter native to nori. It comes in a variety of colors, enabling a rainbow of possibilities. Consider the color of the plate you use for serving when you make this sushi.

MAKES 12 PIECES

Ingredients
3½ ounces (100 grams) salmon
Sake, for wiping
2 kombu sheets, 4 x 4 inches
1 soy paper
1⁄3 cup sushi rice
¼ avocado, cut into thin strips
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Slice the salmon into 4 even pieces.

2. Wet a paper towel with sake and wipe the kombu sheets.

3. Place 1 kombu sheet on your work surface and arrange the salmon pieces on top (Fig. a).

4. Cover the salmon with the other kombu sheet and refrigerate for about 1 hour (Fig. b).

5. Remove the salmon from the kombu ‘sandwich’ and cut it in strips.

6. Cut the soy paper in half. Place one half on a bamboo sushi mat and cover it evenly with rice (Fig. c).

7. Arrange salmon and avocado strips along the middle of the rice (Fig. d).

8. Roll the soy paper carefully, taking care not to break it. Cut the roll in half and then cut each half into 3 even pieces.

9. Repeat to make the rest of the sushi. Arrange on a serving dish and serve with wasabi, gari and soy sauce.

Salmon and Avocado with Soy Paper Maki 大豆紙マキとサーモンとアボカド

Red Snapper Hako Zushi レッドスナッパーハコ逗子

How to make Red Snapper Hako Zushi Recipe - In this boxed sushi, the fish is quite light in color , highlighting the rich color of the toppings. nIf possible, line the sushi press with a fresh bamboo leaf to pr event the rice from sticking.

MAKES 6 PIECES

Ingredients:
3½ ounces (100 grams) red snapper
Sake, for wiping
1 piece kombu, about 8 x 6 inches
1 1⁄3 cups sushi rice
1 tablespoon crushed sesame seeds
½ teaspoon iwanori paste
½ teaspoon umeboshi (pickled plum) paste
½ teaspoon finely chopped mint
Thinly sliced radish, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

 

1. Slice the snapper into 4 even pieces (Fig. a).

2. Wet a paper towel with sake and wipe down the kombu pieces.

3. Place the kombu on your work surface and place the sushi press on top, lining it up with one of the corners of the kombu. Cut the kombu so that it is the same size as the sushi press (Fig. b).

4. Arrange the snapper pieces evenly on the cut piece of kombu. Cut another piece of kombu that’s the same size and place it on top. Refrigerate for about 1 hour.

5. Remove the snapper from the kombu ‘sandwich’ and arrange it evenly on the bottom of the sushi press.

6. In a large bowl, combine the rice with the sesame seeds (Fig. c).

7. Shape the rice into a thick sausage and press it evenly into the sushi press, on top of the snapper.

8. Place the top of the sushi press on top of the rice and press down firmly. Rotate the sushi press 180° and then press down again so that the rice is evenly pressed.

9. Place the remaining piece of kombu on your work surface. Carefully remove the sushi press frame and top, and then transfer the pressed sushi onto the kombu.

10. Refrigerate the sushi, with the kombu, for about 2 hours.

11. Remove the kombu (Fig. d) and cut the sushi into 4 even pieces. Top 2 of the pieces with iwanori paste and the other 2 pieces with umeboshi. Top each piece with chopped mint and garnish with radish.

12. Arrange the sushi on a serving dish and serve with wasabi, gari and soy sauce.

Red Snapper Hako Zushi レッドスナッパーハコ逗子

Rainbow Hako Zushi レインボーハコ逗子

How to make Rainbow Hako Zushi Recipe - This beautiful dish is made with a sushi pr ess, enabling you to shape it perfectly . When you arrange the fish in the sushi press, consider how the colors will look in the final product. If possible, line the sushi press with a fresh bamboo leaf to pr event the rice fr om sticking.

MAKES 6 PIECES

Ingredients
2¾ ounces (80 grams) salmon
1 cup + 1 tablespoon sushi rice
1 teaspoon iwanori paste, plus more for garnish
2⁄3 ounce (20 grams) tuna, sliced into strips
2⁄3 ounce (20 grams) amberjack, sliced into strips
1 jumbo shrimp, cooked and shelled
1⁄8 avocado, thinly sliced
1 teaspoon ikura (salmon roe), for garnish
Finely chopped scallions, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method

 

1. Slice about 2 ounces (60 grams) of the salmon into 4 thin pieces and arrange them evenly on the bottom of the sushi press (Fig. a).

2. Place about half of the rice on top of the salmon, pressing it evenly into the sushi press (Fig. b).

3. Spread the iwanori paste in a lengthwise strip along the center of the sushi (Fig. c).

4. Spread the remaining rice evenly on top and then arrange the remaining salmon, tuna, amberjack, shrimp and avocado (Fig. d).

5. Place the top of the sushi press on top of the rice and press down firmly. Rotate the sushi press 180° and then press down again, so that the rice is evenly pressed.

6. Carefully remove the sushi press frame and top, and transfer the pressed sushi onto your work surface.

7. Cut the sushi in half, and then cut each half into 3 even pieces. Top each piece with ikura, iwanori paste and scallions.

8. Serve with wasabi, gari and soy sauce.

Rainbow Hako Zushi レインボーハコ逗子

Salmon, Egg and Shiitake Mushroom Futomaki サーモン、卵やシイタケ太巻き

How to make Salmon, Egg and Shiitake Mushroom Futomaki Recipe - Futomaki are thick sushi r olls made with a full piece of nori (rather than a half). In this recipe, paper thin egg crepes are used instead of nori sheets.

MAKES 12 PIECES

Ingredients:
2¾ ounces (80 grams) salmon
1 cup + 1 tablespoon sushi rice
½ cucumber, cut into very thin sticks
¼ carrot, cut into very thin sticks
1 shredded egg crepe
1 tablespoon chopped seasoned shiitake mushrooms
1 tablespoon finely chopped scallions, plus more for garnish
2 tablespoons ikura (salmon roe), plus more for garnish
1 tablespoon sesame seeds
2 egg crepes
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Preheat the oven to grill. Place the salmon in a baking dish and bake for about 5 minutes, until cooked through.

2. In a large bowl, combine the rice, salmon, cucumber, carrot, shredded egg crepe, shiitake mushrooms, scallions, ikura and sesame seeds (Fig. a).

3. Lay 1 egg crepe on a bamboo sushi mat and place half of the rice mixture on top, spreading it out on one half of the crepe (Fig. b).

4. Roll the crepe tightly around the mixture and then cut the roll in half. Cut each half into 3 even pieces (Fig. c).

5. Repeat to make the rest of the sushi. Top each piece with a bit of ikura and garnish with scallions. Serve with wasabi, gari and soy sauce.

Salmon, Egg and Shiitake Mushroom Futomaki サーモン、卵やシイタケ太巻き

Tuna and Egg Omelet Maki マグロと卵オムレツマキ

How to make Tuna and Egg Omelet Maki Recipe - This impressive sushi is known as shikai maki, which means ‘squar e sushi’. It’s part of a tradition in which sushi chefs show off their skills by creating gorgeous patterns in their sushi.

MAKES 4 PIECES

Ingredients
2⁄3 ounce (20 grams) tuna
1 thick egg omelet
1 cucumber
1 nori sheet
½ cup sushi rice
1 sliced red radish, for garnish
Gari (pickled ginger), for serving
Wasabi paste, for serving
Soy sauce, for serving

Method:

 

1. Cut the tuna into 5 long strips and the egg omelet into 4 long strips. Try to make the strips similar in length and ensure that they have straight sides (Fig. a).

2. Arrange the strips in a checkerboard pattern, alternating strips of tuna and egg omelet (Fig. b).

3. Peel the cucumber all around, using a sharp knife (Fig. c).

4. Cut the nori sheet in half. Place one half of the sheet on your work surface and spread half of the rice evenly on top. Place the cucumber along the middle of the rice and roll the nori into a cylinder around the cucumber (Fig. d).

5. After the cylinder has been rolled, slice it lengthwise into quarters (Fig. e).

6. Place the remaining half of the nori sheet on your work surface. Place 2 of the cucumber-filled quarters that you just cut at one narrow end of the nori. The rounded sides of these pieces should be facing and touching each other.

7. Place the tuna/omelet checkerboard in the space between these 2 cucumber quarters. Place the remaining cucumber-filled quarters on top, so they are mirror images of the first 2 quarters (Fig. f).

8. Carefully roll the entire roll, making sure that you wrap it tightly until the end (Fig. g).

9. Cut the roll into 4 even pieces and place on a serving dish. Garnish with sliced radish, and serve with wasabi, gari and soy sauce.

Tuna and Egg Omelet Maki マグロと卵オムレツマキ

Lobster Tempura Roll ロブスター天ぷらロール

How to make Lobster Tempura Roll Recipe - Tempura is an excellent way of preparing fresh lobster. To maximize the presentation of this dish, arrange it on a fresh bamboo leaf with colorful vegetables all around.

MAKES 4 PIECES

Ingredients:
1 cup canola oil, for deep-frying
1 ounce (30 grams) tempura powder
½ lobster tail, intact
1 lobster claw
Very cold water
½ nori sheet
2⁄3 cup sushi rice
1 lettuce leaf, plus more for garnish
¼ cucumber, cut into very thin sticks
¼ avocado, thinly sliced
2 teaspoons finely chopped scallions
3 tablespoons raw walnuts, plus more for garnish
2 teaspoons white miso
½ teaspoon chili oil
½ lemon, hollowed out
Radish, finely sliced, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Heat the oil in a deep frying pan until it is about 365°F.

2. Pour the tempura powder onto your work surface. Dip the lobster tail and claw into the powder until they are evenly coated.

3. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.

4. Dip the lobster tail and claw into the tempura batter and then place them gently in the hot oil. Deep-fry for about 3 minutes, until crispy.

5. Transfer the tempura lobster to a wire rack to drain off the oil and then transfer to a plate lined with paper towels (Fig. a).

6. 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.

7. Along the middle of the nori, arrange the lettuce, cucumber, tempura lobster tail, avocado slices and chopped scallions (Fig. b).

8. Roll the nori inside out and cut into 4 even pieces.

9. Combine the walnuts, miso and chili oil in a bowl (Fig. c).

10. Arrange the sushi on a serving dish alongside the tempura lobster claw. Transfer the walnut mixture to the hollowed out lemon, and place on the serving dish.

11. Garnish with lettuce, radish and walnuts, and serve with wasabi, gari and soy sauce.

Lobster Tempura Roll ロブスター天ぷらロール

Grouper Tempura Roll ハタ天ぷらロール

How to make Grouper Tempura Roll Recipe - The tempura gives this r oll an amazing texture. You can ground the sesame seeds if you like, as I’ve done in this recipe, or leave them whole, for even more texture.

MAKES 8 PIECES

Ingredients:
1 cup canola oil, for deep-frying
2¾ ounces (80 grams) grouper
1 ounce (30 grams) tempura powder
Very cold water
½ nori sheet
1 cup + 2 tablespoons sushi rice
2 teaspoons sesame seeds
¼ cucumber, cut into very thin sticks
1 teaspoon spicy mayonnaise
¼ avocado
Ikura (salmon roe), for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Heat the oil in a deep frying pan until it is about 365°F.

2. Crush the sesame seeds using a sesame seed grinder and sprinkle over the rice (Fig a).

3. Cut the grouper into 2 long pieces, each about ½ x 2 x ¼ inches.

4. Pour the tempura powder onto your work surface. Dip the grouper slices into the powder until they are evenly coated.

5. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy.

6. Dip the coated grouper in the tempura batter and then place it gently in the hot oil. Deep-fry for about 3 minutes, until crispy.

7. Transfer the tempura grouper to a wire rack to drain off the oil and then place on a plate lined with paper towels.

8. 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.

9. Arrange the cucumber sticks and tempura grouper along the middle of the nari and add the spicy mayonnaise (Fig. b).

10. Roll the nori inside out.

11. Slice the avocado into thin, diagonal slices (Fig. c).

12. Arrange the slices evenly all along the top of the roll (Fig. d).

13. Cut the roll in half and then slice each half into 4 even pieces. Top each piece with a drop of ikura.

14. Serve with wasabi, gari and soy sauce.

Grouper Tempura Roll ハタ天ぷらロール

Salmon, Avocado and Mozzarella Sandwich サーモン、アボカドとモッツァレラのサンドイッチ

How to make Salmon, Avocado and Mozzarella Sandwich Recipe - This dish features both Japanese and Mediterranean flavors. If you’ve never add ed mozzarella to your sushi before, give it a try . You may find that it’s your new favorite fusion.

MAKES 4 PIECES

Ingredients:

1 cup vegetable oil, for frying
½ nori sheet
2⁄3 cup sushi rice
1 ounce (30 grams) mozzarella, sliced
¼ avocado, sliced
2 ounces (60 grams) salmon, sliced
1 tablespoon sesame seeds
3½ ounces (100 grams) tempura powder
Very cold water
1 tablespoon grated carrot, for garnish
1 tablespoon grated cucumber, for garnish
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Heat the oil in a deep frying pan until it is about 365°F.

2. Place the nori sheet on your work surface and arrange the rice evenly on top.

3. Build a wall of rice along the edge of one half of the nori. This wall should be about ½ inch wide and ¾ inch high.

4. Arrange the mozzarella and avocado slices on this part of the rice (Fig. a).

5. Arrange the salmon slices on top and then sprinkle with sesame seeds.

6. Fold the half of the nori that doesn’t have any toppings over the half with toppings (Fig. b).

7. Place the folded sushi on a bamboo sushi mat, wrap the mat around the sushi and press firmly on all sides, to tighten.

8. Pour the tempura powder onto your work surface. Dip the folded sushi into the powder so that it is coated on all sides.

9. Remove the sushi and set aside. Transfer the tempura powder that’s left on your work surface to a mixing bowl and add an equal amount of very cold water. Mix lightly but not too much the batter should be lumpy (Fig. c). Dip the sushi into the tempura batter and then place it gently in the hot oil. Deep-fry for about 3 minutes, until crispy.

10. Transfer the tempura sushi to a wire rack to drain off the oil and then place on a plate lined with paper towels. Cut on a diagonal to make 4 triangular pieces (Fig. d).

11. Garnish the plate with grated carrot and cucumber. Serve with wasabi, gari and soy sauce.

Salmon, Avocado and Mozzarella Sandwich サーモン、アボカドとモッツァレラのサンドイッチ

Salmon Mozzarella サーモンモッツァレラ

How to make Salmon Mozzarella Recipe - This elegant sushi pizza is made with the unusual combination o f salmon and mozzar ella. Try it at least once I think you may love it as much as I do. You’ll need a sushi press to make this recipe. Garnish with fried leek or onions.

MAKES 6 SERVINGS

Ingredients:
2¾ ounces (80 grams) salmon
1 cup + 2 tablespoons sushi rice
1 tablespoon chopped seasoned shiitake mushrooms
1 tablespoon chopped kanpyo
1 tablespoon chopped scallions
1 tablespoon sesame seeds
1 teaspoon teriyaki
1 ounce (30 grams) mozzarella cheese
Fried leek or onion, for garnish
Spicy mayonnaise, for serving
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Preheat the oven to grill.

2. Slice the salmon into 4 even pieces and arrange them evenly on the bottom of the sushi press.

3. In a small bowl, combine the rice, shiitake mushrooms, kanpyo, scallions, sesame seeds and teriyaki. Mix gently until evenly combined (Fig. a).

4. Shape the rice mixture into a thick sausage and press it evenly into the sushi press, on top of the salmon (Fig. b).

5. Place the top of the sushi press on top of the rice and press down firmly. Rotate the sushi press 180°, and then press down again so that the rice is evenly pressed (Fig. c).

6. Carefully remove the sushi press frame and top, and transfer the pressed rice, salmon-side up, to your work surface.

7. Slice the mozzarella into 4 even slices and arrange on top of the salmon (Fig. d). Transfer to the oven and grill for 5 minutes.

8. Cut the sushi into 6 even pieces and arrange on a serving dish. Top with fried leek or onion, and serve with spicy mayonnaise, wasabi, gari and soy sauce.

Salmon Mozzarella サーモンモッツァレラ