Wasabi oil
Garnish:
Lime soy
syrup
Method
1) Wash rice at least three times
or until water is clear.
2) Fill rice cooker or casserole with
water to about 1 inch over the rice.
3) Over high heat, cover and bring
to a boil.
4) Reduce to medium high heat and
boil vigorously for 20 minutes.
5) Reduce heat to low and cook a further
20 minutes.
6) Remove from heat and let sit, still
covered, for another 20 minutes.
7) In a small saucepan, slowly heat
the vinegar, mirin (sweet rice wine) and sugar until very hot but not boiling.
Fold in "su" (vinegar and sugar) with the hot rice.
8) Place rice carefully in a clean
bowl, cover, and let rest for 30 minutes.
9) On a sushi mat, place a sheet of
nori.
10) Lightly pat rice on bottom two
thirds of nori.
11) Place pickled ginger, cucumber
strips and salmon strips on top of rice.
12) Finish with a few drops of wasabi
oil.
13) Roll up sushi tightly, moistening
the edges to seal and let rest.
14) Cut sushi and arrange on a platter.
15) Serve with wasabi oil and soy
syrup.
California
Nori Rolls
Makes 80
Ingredients
5 1/4 cups dry sushi rice
(or any short grain, sticky rice)
1 cup rice vinegar (or Namida®
Wasabi Vinegar)
1/2 cup sugar
1 Tbsp salt
1 package (ten sheets) nori
(a type of seaweed)
vegetables of your choice:
cucumbers, carrots, avocado, spring onions (scallions), celery, red or
green peppers, etc.
optional: soy sauce substitute,
pickled ginger, Namida® wasabi powder
5 1/2 cups water
Method
1) Combine rice with 5 1/2
cups water and bring to a boil.
2) Reduce heat and simmer,
covered, for 20 minutes or until water is absorbed.
3) Let cool for at least
10 minutes.
4) In a non reactive bowl,
combine the vinegar, sugar, and salt.
5) Mix until the sugar and
salt are dissolved.
6) Drizzle over the rice
and gently mix. (You may have to experiment with the amount of vinegar,
sugar, and salt that you like.)
7) Slice the vegetables in
long thin strips.
8) Now you are ready to roll!
If you want to, you can use a bamboo mat (available at your local asian
grocery) to help you roll, but I have found its fairly easy to use a piece
of plastic wrap.
9) Lay a sheet of nori out
on a large plate or cutting board on top of the plastic wrap.
10) Then spread on about
1 1/2 cups rice, pressing firmly until the rice is evenly distributed across
the sheet. Leave the edge farthest from you uncovered.
11) Lay the vegetables in
a line from left to right across the center of the rice.
12) Now starting with the
edge nearest to you, roll up and over enclosing the vegetables. Wetting
the far edge helps seal the roll. You should end up with a long roll, with
the nori on the outside and the rice and vegetables in the middle.
13) Repeat with the remaining
nine sheets.
14) To serve, slice crosswise
into about eight pieces.
They are usually eaten with
soy sauce with a little wasabi mixed in (or use Namida® Wasabi Soy Sauce).
You can also eat nori rolls with pickled ginger, which is not as hot, but
very tasty.
Avocado
and Crab Meat Sushi Rolls
Makes about 24 to 30 pieces
Ingredients
For the rice
1 cup short grained rice
2 Tbsp rice vinegar
1 tsp sugar
1 tsp Sake or dry Sherry
1/2 tsp salt
1 1/4 cups water
1/2 avocado
fresh lemon juice for rubbing the
avocado
three 8 by 7 inch pieces of toasted
nori
1/2 cucumber, peeled and cut lengthwise
into 8 by 1/4 inch (200 x 6 mm) strips, discarding the seeds
about 1/4 pound (125 gms) fresh King
crab meat, thawed if frozen, picked over, and drained
Namida® Wasabi paste made with Namida® wasabi powder to taste for the
sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger as an accompaniment
if desired
Method
Make the rice:
1) In a large fine sieve
rinse the rice under running cold water until the water runs clear with
no milky residue and drain it well.
2) In a large heavy saucepan
combine the rice with 1 1/4 cups water, bring the water to a boil, and
simmer the rice, covered tightly, for 15 minutes, or until the water is
absorbed and the rice is tender.
3) Remove the pan from the
heat, let the rice stand, covered tightly, for 10 minutes, and transfer
it to a flat pan, spreading it in an even layer.
4) Keep the rice warm, covered.
5) In a saucepan whisk together
the vinegar, the sugar, the sake or sherry, and the salt, simmer the mixture
until the sugar is dissolved, and let it cool.
6) Sprinkle the rice with
as much of the vinegar mixture as necessary to moisten it lightly, tossing
it carefully, and cover it with a dampened cloth.
(Do not chill the rice.)
The rice may be made 3 hours in advance and kept, covered with the dampened
cloth, at room temperature.
7) Peel and pit the avocado,
rubbing it with the lemon juice, and cut it into 1/4 inch (6 mm) thick
strips.
8) Heat the nori in a preheated
350 deg F (180 deg C) oven for 10 minutes, or until it is softened slightly,
and keep it warm.
9) Working with one sheet
of nori at a time and with a long side facing you, spread about 3/4 cup
of the rice in an even layer on each sheet, leaving a 1/2 inch (12 mm)
border on the long sides.
10) Arrange some of the
avocado strips horizontally across the middle of the rice and arrange some
of the cucumber strips and the crab meat on top of the avocado.
11) Dab the crab meat with
the wasabi paste and beginning with a long side roll up the nori tightly.
12) Cut each roll with a
sharp knife into 3/4 inch (20 mm) thick slices and serve the rolls with
the soy sauce, the additional Namida® wasabi paste, and the ginger.
Kappa
Maki (Cucumber Roll Sushi)
Makes 12 pieces
Ingredients
1 sheet nori
cucumber, peeled and cut lengthwise
into two 7 inch (175 mm) long thin strips, discarding the seeds
1 1/3 cup cooked sushi rice
Namida® Wasabi paste to taste for the
sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled
ginger as an accompaniment if desired
Salt
Method
1) Sprinkle cucumber strips
lightly with salt. Let stand for 15 minutes.
2) Rinse cucumber with cold
water and pat dry.
3) Cut nori sheet in half.
4) Place half sheet of nori,
shiny side down, on bamboo mat or plastic sheet.
5) Spread 2/3 cup of cooked
sushi rice evenly on nori sheet.
6) Spread a thin film of
wasabi paste down centre of rice, top with a strip of cucumber, and roll
sushi into a cylinder.
7) Press bamboo mat or plastic
sheet around rolled sushi to seal the edges.
8) Repeat steps 2 to 7 to
make a second roll.
9) Place sushi on a cutting
board, slice each roll into 6 pieces.
10) Serve with Namida® wasabi paste,
soy sauce, and pickled ginger.
Tuna
Sushi
Makes 12 pieces
Ingredients
2 oz. (50 gms) boneless raw tuna sliced
into two 7 inch (175 mm) long thin strips - or canned tuna can be used.
1 sheet nori
cucumber, peeled and sliced into two
7 inch (175 mm) long thin strips, discarding the seeds
1 1/3 cup cooked sushi rice
Namida® Wasabi paste to taste for the
sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled
ginger as an accompaniment if desired
Salt
Method
1) Sprinkle cucumber strips
lightly with salt. Let stand for 15 minutes.
2) Rinse cucumber with cold
water and pat dry.
3) Cut nori sheet in half.
4) Place half sheet of nori,
shiny side down, on bamboo mat or plastic sheet.
5) Spread 2/3 cup of cooked
sushi rice evenly on nori sheet.
6) Spread a thin film of
wasabi paste down centre of rice, top with a strip of cucumber and tuna,
and roll sushi into a cylinder.
7) Press bamboo mat or plastic
sheet around rolled sushi to seal the edges.
8) Repeat steps 2 to 7 to
make a second roll.
9) Place sushi on a cutting
board, slice each roll into 6 pieces.
10) Serve with Namida® wasabi paste,
soy sauce, and pickled ginger.
Pickled
Daikon Sushi
Makes 12 pieces
Ingredients
1 sheet nori
daikon, peeled and sliced into two
7 inch (175 mm) long thin strips
1 1/3 cup cooked sushi rice
1 tsp sesame seeds
Namida® Wasabi paste to taste for the
sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled
ginger as an accompaniment if desired
Salt
Method
1) Sprinkle daikon strips
lightly with salt. Let stand for 15 minutes.
2) Rinse daikon with cold
water and pat dry.
3) Cut nori sheet in half.
4) Place half sheet of nori,
shiny side down, on bamboo mat or plastic sheet.
5) Spread 2/3 cup of cooked
sushi rice evenly on nori sheet.
6) Place sesame seeds in
a small frying pan over medium heat. Cook, shaking pan until seeds lightly
browned, about 3 to 4 minutes.
6) Spread a thin film of
wasabi paste down centre of rice, sprinkle with browned sesame seeds, top
with a strip of daikon, and roll sushi into a cylinder.
7) Press bamboo mat or plastic
sheet around rolled sushi to seal the edges.
8) Repeat steps 2 to 7 to
make a second roll.
9) Place sushi on a cutting
board, slice each roll into 6 pieces.
10) Serve with Namida® wasabi paste,
soy sauce, and pickled ginger.
Sushi
Shrimp
Makes 24 pieces
Ingredients
1 sheet nori
2 Tbsp mirin (sweet sake)
454gm (1 lb) short grained
rice
1/4 cup Rice Vinegar (or
Namida® Wasabi Vinegar)
2 tsp Namida® Wasabi paste to taste
for the sushi plus additional as an accompaniment if desired
2 Tbsp Sugar
2 tsp salt
24 large cooked Shrimp
soy sauce as an accompaniment
pickled
ginger as an accompaniment if desired
Method
1) Wash rice; drain 30 minutes;
cook.
2) Heat mirin, vinegar,
sugar, and salt until boiling. Cool.
3) Remove rice from heat
and leave 10 minutes.
4) Turn into large shallow
dish; pour vinegar dressing over.
5) Mix gently until rice
is at room temperature.
6) Shape rice into neat
ovals.
6) Peel shrimps leaving
tails.
7) Split down the underside,
not all the way through and flatten.
8) Use Namida® wasabi paste
straight from the jar. Dab small amount onto rice ovals: top with shrimp.
9) Wrap a thin strip of
nori around each oval.
10) Serve with Namida® wasabi paste,
soy sauce, and pickled ginger.
