Sushi Recipes

The first thing I thought of when my friend said "Lets go for Sushi" was no way am I eating raw fish, but then after a lot of coaxing and tempting I am glad

I tried it. What we ate at the newly opened sushi bar was Nigiri-Zushi which is vinegared rice topped with raw or cooked seafood and shaped into oval rolls.

Though this is hugely popular, it is difficult to make at home. What most people make at home is Maki-Zushi, which is vinegared rice topped with vegetables

or seafood and wrapped in nori which is edible seaweed and then sliced into bite-sized portions. Maki-Zushi is simpler to make and so much more fun.

Maki-Zushi

This is a simple recipe but one that requires a sushi mat that enables rolling.
Ingredients:

• Japanese short-grain rice – 2 ½ cups.
• Cold water – 2 ½ cups.
• Rice vinegar – 4 tablespoons.
• Caster or superfine sugar – 3 tablespoons.
• Salt – 2 teaspoons.
• Filling as per choice.
• Nori – 6 sheets.
• Japanese soy sauce – 2 teaspoons.
• Pickled ginger – 2 teaspoons.
• Wasabi – 1 tablespoon.

Preparation:

• You need to wash the rice thoroughly in a colander till the water runs clear, after the washing, drain the rice.
• Take a medium sized saucepan and to that add the rice and cold water and bring to a boil.
• Once it starts boiling, cover it and lower the heat and let it cook for 15 minutes.
• Turn off the heat and let the rice sit for 10 minutes leaving it covered.
• Remove the rice in a large mixing bowl. In another smaller mixing bowl add the vinegar, sugar and salt till it all dissolves.
• Pour this dissolved mixture over the rice and mix well till it is all evenly coated.
• Leave it aside to cool.
• Take the nori sheets and toast them evenly on each side on the stove, take care not to burn.
• Now comes the time to roll the nori sheets. Place the nori on a rolling mat and spread the rice evenly onto the sheet. Press down evenly.
• In the middle of the rice, smear a line of wasabi. Be careful about this as wasabi is super hot.
• Next arrange the filling on top of the wasabi in a line down the center. You can use smoked salmon, eel, octopus or shrimp as per your preference.
• Now start rolling the sushi tightly to form a cylindrical shape.
• Squeeze the sushi roll to make sure it is compact but don’t break it.
• Carefully open the sushi mat leaving the nori sheet rolled.
• Cut the roll into inch thick slices with a sharp and damp knife.
• Serve the sushi with the Japanese soy sauce, gari and wasabi.

California sushi roll

The reason why this kind of sushi is called California sushi is because of its use of avocado.
Ingredients:

• English cucumber deseeded and cut into strips – 1.
• Imitation crab sticks – 200 grams.
• Avocadoes peeled and cut in wedges – 2.
• Nori – 5 half sheets.
• Toasted sesame seeds – 50 grams.
• Tobiko (flying fish roe) – 50 grams.
• Tezu – for rolling.
• Wasabi and Japanese Mayonnaise – as accompaniments and filling.

Preparation:

• Prepare the bamboo mats with a sheet of cellophane wrap.
• With your hands soaked in Tezu and water, spread the vinegared rice onto the nori and evenly distribute.
• Start with the filling, place a row of avocado, cucumber and crab sticks. And layer with Japanese mayonnaise and wasabi.
• Roll the mat taking care with the rice and filling.
• Pull the mat out making sure that the rice roll is still intact.
• Sprinkle the roll with sesame seeds and Tobiko.
• Cut with a sharp knife after coating the knife with Tezu.
• Serve with wasabi and Japanese soy sauce.