Make Sushi http://makesushi.org learn how to make sushi from home Sun, 16 Jun 2013 17:47:19 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Deep fried sushi roll recipe http://makesushi.org/deep-fried-sushi-roll-recipe/ http://makesushi.org/deep-fried-sushi-roll-recipe/#comments Sat, 15 Jun 2013 11:47:08 +0000 D.Devaux http://makesushi.org/?p=2214 Deep Fried Sushi Roll Recipe

A crispy, deep fried sushi roll with a delicious cooked salmon and asparagus core. The crunchy tempura and panko crust gives this sushi roll added texture, making it perfect for every occasion. So quick and easy to make – you don’t even need sushi grade fish!

watch deep fried sushi roll on YouTube.

 Ingredients:

Equipment

  • Japanese chopping knife
  • Glass/ plastic bowls (for fish, masago)
  • Chopping board
  • Plastic zip lock bag (to cover mat)
  • Bamboo rolling mat
  • Flat plates (for the tempura batter and panko)
  • Table-top fryer
  • Metal tongs
  • Paper napkins

how to make sushiStep 1: Constructing Your Sushi Roll

Start with a single sheet of Nori on your plastic bag covered bamboo rolling mat. Spread 150g (5 oz) white sushi rice across half of the sheet using your fingers. Remember not to press down too hard or your rice will be packed too tightly once rolled.

 

Flip over the nori sheet. Then, layer 4-5 sticks of asparagus across the width of the sheet, about 1 cm in from the edge. Using a teaspoon, add a generous layer of masago on top of the asparagus. These delicious fish eggs are enhanced with a little seasoning to enhance the delicate flavor of the sushi roll, perfectly complimented by the asparagus. Top with a single long strip of fatty sashimi grade salmon.

rolling sushi rollsStep 2: Rolling Your Sushi Roll

Starting from the end of the sheet, curl the bamboo mat over using your fingers, pressing gently but firmly to help pack the contents together. Ensure the end of the Nori sheet ‘sticks’ as it is rolled. Keep rolling forward and compressing until you have a firmly packed, circular roll.

More information how to roll sushi.

 

 

deep frying the crispy sushi roll - deep fried sushi rollStep 3: Deep Frying the Sushi Roll

To create the crispy outer coating of your sushi roll, you’ll need to roll it in tempura batter. For ease of rolling, pour a little of the batter onto a small flat plate. Holding your sushi roll firmly in one hand, dip either end into the batter to help seal them during the frying process. Then, roll the entire sushi roll across the plate, coating the rice in tempura batter.

 

Quickly transfer the roll over to the plate of panko. As before, roll it across the plate, making sure the panko adheres evenly to the batter. You may need to roll it back and forth to get a nice even coverage.

 

Then, simply drop the entire roll into the fryer. Leave for 3-4 minutes, or until the outer casing is a light golden brown. This will also allow sufficient time for the salmon at the center to cook.

 

When cooked, remove with a pair of metal tongs and place onto a paper napkin to allow the excess oil to run off and be absorbed. Allow to cool for at least ten minutes prior to the next stage.

cutting a sushi rollStep 4: Cutting the Sushi Roll

Before cutting your sushi roll, dip the tip of your knife in cold water and let it run down the blade. This will prevent rice and batter sticking as you make each cut.

 

Cut the roll into 1.5 cm segments (or approx. 3/5 of an inch). This will make 8 segments in total, plus the two end pieces which can either be used as decorative centerpieces for a sushi buffet, or to lay your segments against for presentation.

Step 5: Serving the Sushi Roll

To serve the deep fried sushi roll just like any other sushi roll serve it on a plate accompanied by some wasabi, pickled ginger and soya sauce.crazy sushi roll

 

]]> http://makesushi.org/deep-fried-sushi-roll-recipe/feed/ 0 Celebration sushi roll recipe http://makesushi.org/celebration-sushi-roll-recipe/ http://makesushi.org/celebration-sushi-roll-recipe/#comments Thu, 13 Jun 2013 13:29:38 +0000 D.Devaux http://makesushi.org/?p=2212 Celebration sushi roll recipe

This exotic Japanese Celebration Sushi Roll marries the freshness of avocado with the complex flavors of fine sushi grade salmon, along with green Wasabi sesame seeds for that beautiful contrast against the white sushi rice. But, the crowning glory this time isn’t a carrot crisp fashioned with tempura batter – it’s popcorn. Simple, yet dramatic, this easy sushi roll creation is guaranteed to impress your dinner guests!

Ingredients:

  • Sushi Rice 150g (5 oz)
  • Seaweed paper (Nori) 1/2 sheet
  • Salmon (Sushi Grade)
  • 1/2 Avocado sliced

Seasoning, Topping and Condiments

Utensils 

  • Chopping board
  • Japanese chopping knife
  • Bamboo rolling mat
  • Small glass bowl (filled with cold water)
  • Plastic sandwich/ zip-lock bag (to cover rolling mat)
  • Cling film

 

 

 

creating the celebration sushi rollStep 1: Creating Your Celebration Roll

Before you begin, wet your fingers in a bowl of water so that the rice doesn’t stick to your hands.

Lay a single ½ sheet of Nori onto your covered bamboo mat, then transfer 150g (5 oz) of sushi rice onto the sheet. Spread the rice out gently to the edges with your fingers so that it covers the entire sheet. (Remember to fluff the rice, rather than press it down, to keep it aerated.)

Next, add a light, even sprinkling of Wasabi-coated green sesame seeds to the surface of your rice. In one quick motion, flip over the entire Nori sheet. The moisture within the rice causes it to adhere to your sheet, so don’t worry about it falling off.

Add a single long strip of sushi grade salmon, cut to about 1/2 an inch in thickness. Ideally, this should be about 1-2 cm in from the edge of Nori sheet for ease of rolling. Finally, add three, evenly spaced slices of avocado above the salmon strip, making sure there isn’t too much of a gap between them.

 

rolling sushi rollsStep 2: Rolling Your Celebration Sushi Creation

Now, use your mat to gently roll the sheet, holding the contents in place with your fingers. Use gentle compression to pack the contents of your sushi roll together. Avoid exerting too much pressure. As you roll, use your fingers to flatten the mat so you eventually end up with a rough square shape. Press along the outer edge to get a nice straight finish before gently unrolling the mat.

For aesthetic effect, add a second light sprinkling of green sesame seeds to your sushi roll, turning it over as you go to ensure all sides are covered. These won’t be compressed into the rice, and will give your roll added texture.

Cover your sushi roll with a piece of cling film. This will keep the rice in place when it comes to making your cuts. Then, take your rolling mat and gently compress around the roll to help the cling film adhere to the rice.

Scutting sushi rolls - celebration sushi rolltep 3: Cutting and Finishing Your Roll

A sushi roll will always look far more presentable with clean lines, so before cutting your roll into segments, you might want to consider cutting off messy ends. To divide your sushi roll into equal segments, cut the roll in half, the halves into quarters, and the quarters into eighths.

Tip: To prevent the rice sticking to your knife, ensure the blade is moistened with a little water every time you make a clean cut.

To finish your sushi roll, pipe a swirl of ginger carrot sauce onto the surface of each segment. For visual impact, gently push one or two pieces of unsalted popcorn into the swirl of sauce until they stay upright of their own accord.

Step 4: Serve the sushi roll.

To serve the celebration sushi roll place on a plate accompanied by some pickled ginger, soya sauce and wasabi paste. Enjoy.

amazing sushi roll

 

 

 

 

 

]]> http://makesushi.org/celebration-sushi-roll-recipe/feed/ 0 How to Sharpen Japanese Knives for Sushi http://makesushi.org/how-to-sharpen-japanese-knives-for-sushi/ http://makesushi.org/how-to-sharpen-japanese-knives-for-sushi/#comments Mon, 27 May 2013 09:42:22 +0000 D.Devaux http://makesushi.org/?p=2201 How to Sharpen Japanese Knives on Wet Stone

When cutting sushi it is very important to have a extremely sharp knife, its not necessary to have a high-end knife to get the edge extremely sharp even those very cheap 20-30$ knives can become amazing slicing machines, the only reason you buy a high-end knife like Miyabi is because it will retain that precision cutting edge for much longer, once you sharpen a Miyabi knife you may not have to sharpen it for another 6 months whereas the cheap blades have to be sharpened every week, in my experience. When choosing a knife you want something with high carbon steel, high carbon steel is very hard and will retain that edge longer.

Watch how to sharpen a knife on YouTube.

utensils:

What wet stone should I get?

To the right is the recommended wet stone I think you should get, its a great wet stone just like the one I used in the video just cheaper, I bought my 1000/8000 stone for 120€ (156$), and this 3000/8000 grit stone is selling for 89$, in my opinion a steal.

drawing a pencil grid on a wet stone Step 1: Preparing the wet stones

Start by submerging the wet stones you are going to use in water, leave them fully submerged for 15-20 minutes.

After they have been fully soaked, draw a pencil grid on the stones you are going to use to sharpen your knife, once you have drawn a grit which fully covers the surface of the wet stones you take a flattening stoneyou can buy a special flattening stone or just use a cheaper lower grit stone between 200 grit to 500 grit and lay it on top of the sharpening stone moving it up and down the stone, rubbing the flattening stone and the wet-stone together till the pencil grit you drew on the stone is completely gone, this indicates that the stone is now flat and ready to be used.

 

Always re-flatten every stone before sharpening a knife on it.

sharpening a miyabi knifeStep 2: Sharpening the Knife

Use a coarse low grit wet stone between 1000 to 3000 grit to grind down the metal and sharpen the knife. The key here is the get the right angle and then hold it throughout the process, lay the knife down on the stone then raise up the back of the blade till the angle between the blade and the stone is between 10º and 16º, roughly your pinkies height between the stone and the blade.

Now you hold the blade with both hands one hand on the handle and the other on the far tip with the cutting edge facing away from you at a 45º angle to the back and forth movement you will make, holding the constant angle you made earlier move the blade backwards and forwards over the stone, Japanese knife sharpening more like polishing the blade so don’t press down, just let the knife glide over the stone, there should however be a slight difference between the push and pull back, when pushing you should apply slightly less pressure than the pullback. Do the back and forth movement staring at one end of the blade and slowly moving across for 5 min each side, its recommended to do each side twice, so this process should take 20 minutes. A metallic residue will start to accumulate on the stone during the sharpening, do not remove the residue! This residue will help sharpen the knife better and faster, the particles in the residue will act like sandpaper.

 

note:  to properly sharpen the tip of the blade you will need to lift the handle slightly.

P.s. some Japanese knives are only sharpened on one side, if you are sharpening such a Japanese knife then do not sharpen the flat side, rather lay it flat on the stone to remove any curling metal “burr”.

 

sharpening on a wet stoneStep 3: Polishing to Extremely Sharp

Now you want to do the same motion you did on the low grit stone but now on a higher grit stone to really finish off the sharpening process, my recommendation is to use a fine wet stone between 5000 to 10,000 grit. Again you will want to do each side twice for 5 min totaling 20 minutes polishing. The longer you take on this stage the better the end result will be.

 

 

knife cutting testStep 4: Testing how sharp you knife is

Now that you have sharpened your knife its very difficult to tell just how sharp your knife is, especially at home without any scientific machines to accurately test sharpness.

Here are some simple methods I like to use to home test the sharpness:

  1. slicing strips of paper, this is a very simple method to tell how sharp your knife is, To cut sushi you should be able to smoothly cut the paper in to thin strips in smooth effortless strokes.
  2. slicing a wet sponge, this is a bit more difficult to do, shore you can cut though the wet-sponge by sawing but can you effortlessly cut though it with little pressure and in a singe stroke.
  3. placing the knife horizontal to your arm shaving hairs off, this is not recommended, I’m not responsible for any injuries that may or may not happen!
  4. slicing a tomato horizontally in to thin slices without touching the tomato.

 

 

 

Hope you have enjoyed this article on how to sharpen Japanese knives, If you found it helpful please share it with others so they may also benefit from this information, thank you.

 

 

 

]]> http://makesushi.org/how-to-sharpen-japanese-knives-for-sushi/feed/ 0 Hallowed Ground Sushi Roll – Spicy Tuna http://makesushi.org/hallowed-ground-sushi-roll-spicy-tuna/ http://makesushi.org/hallowed-ground-sushi-roll-spicy-tuna/#comments Sun, 26 May 2013 13:24:27 +0000 D.Devaux http://makesushi.org/?p=2190 Hallowed Ground Sushi Roll – Spicy Tuna

This Hallowed Ground Spicy Tuna Sushi Roll may look like a work of art, but isn’t all that difficult to master once you’ve learned the basic rolling technique. Once cut, your sushi roll will expose the beautiful contrasting layers of pristine white sushi rice and spicy tuna mix, crowned with an intricate, golden tempura carrot crisp.

 Ingredients:

  • Pre-mixed tempura batter
  • 1 ½ teaspoons of grated garlic
  • 1 handful (approx 150-200g) grated carrot
  • 1 teaspoon of grated ginger
  • 100g (4 oz) minced sushi grade tuna
  • Nori sheets
  • Cooked white sushi rice
  • Sliced avocado
  • Sesame seed oil

Seasoning and Condiments:

  •  3 teaspoons Sriracha hot chili sauce
  • Toasted sesame seeds
  • Ginger mayonnaise
 Utensils:

  •  Whisk
  • Glass bowls (for the ingredients)
  • Chopping board
  • Table-top fryer
  • Pair of stainless steel tongs
  • Japanese chopping knife
  • Wooden mixing spoon
  • Bamboo rolling mat
  • Plastic sandwich/ zip-lock bag (to cover rolling mat)
  • Cling film
mixing tempura batter Step 1: Creating the Crispy Carrot and Ginger Tempura Crown

 

Fill a glass bowl approximately halfway with your pre-made tempura batter mixture.To flavor your tempura batter, add one and a half teaspoons of grated garlic, and then mix until evenly distributed throughout the batter with a whisk. add a few drops of sesame oil and mix further to ensure the flavoring does not ‘sit’ at the center of the mixture.

 Next, take a handful of grated carrot and place on your chopping board, separating it slightly with your fingers to allow the ginger to penetrate. Sprinkle one teaspoon of grated fresh ginger evenly over the carrots, then spread evenly throughout using your fingers.

With your fingers, take a small amount of the carrot mix (about half of the size of a crisp) and immerse it in the batter – then pull it out quickly. Take another helping of the carrot mixture and combine both, ensuring the batter mixture lightly and evenly coats all of the carrot. Once the carrot crisp is immersed in hot oil, it will spread like a pancake.

Drop the carrot mixture into the table-top fryer and allow to crisp for 20-30 seconds, turning halfway through to ensure the batter is evenly cooked on both sides. Once it is rigid and golden, remove with a pair of tongs and place onto a napkin covered plate to allow any excess oil to be absorbed.

.

cutting sushi grade tuna for spicy tuna mix Step 2: Preparing the Spicy Tuna Mix

For the spicy tuna mix, you will need 100g (4 ounces) of minced, sushi grade tuna, chopped into small chunks of approximately 0.5 cm or 2/5 of an inch. Add the tuna to a mixing bowl with 3 teaspoons of Sriracha hot chili sauce (to give your tuna bite) and mix the two together. Cover and set aside.

 

 

assembling the sipcy tuna sushi roll Step 3: Assembling the Spicy Tuna Sushi Roll

  Spread 120g (4 ounces) of cooked sushi rice onto half a sheet of Nori using your fingers. Avoid applying too much pressure; instead fluffing the rice with your fingers to keep it aerated. Lightly sprinkle some toasted sesame seeds over your rice before flipping the entire sheet over.

 

Using a small spoon, add roughly half of the spicy tuna mixture to the Nori sheet, remembering to start approximately 1 cm from the edge. For optimal results, the mixture should be applied to an area of about 1 – 1.5 inches in width. Top with three slices of evenly spaced avocado and roll using a covered bamboo mat, compressing as you go to help the rice and tuna mix adhere to the Nori sheet.

Step 4: Cutting and Finishing Your Roll

To cut the roll, simply cover it with a piece of cling film and roll again using the bamboo mat, gently compressing with your fingers to make sure the contents are tightly packed. Use a sharp knife to make 8 consecutive cuts along the roll – or less if you would prefer your sushi rolls to be slightly longer.

 

For the topping, add ½ a teaspoon of ginger mayonnaise to the top of each segment, taking care to avoid it dripping down the sides. Cut a piece of carrot crisp to size and gently place on top of the roll, using a little force if necessary to help it stay upright.

 

Finished, now serve the spicy tuna roll accompanied by soya sauce, real wasabi and pickled ginger.

If you need any equipment or ingredient’s to make sushi please check out the sushi store where I have found the best products for reasonable prices.

 how to cut sushi rolls

spicy tuna sushi roll

]]> http://makesushi.org/hallowed-ground-sushi-roll-spicy-tuna/feed/ 0 How to Make Sushi Video Recipes http://makesushi.org/how-to-make-sushi-video-recipes/ http://makesushi.org/how-to-make-sushi-video-recipes/#comments Thu, 23 May 2013 15:32:31 +0000 D.Devaux http://makesushi.org/?p=2187 How to Make Sushi Video Recipes

List of links to sushi video recipes on YouTube.

]]> http://makesushi.org/how-to-make-sushi-video-recipes/feed/ 0 Jiro Dreams of sushi – jiro ono http://makesushi.org/jiro-dreams-of-sushi-jiro-ono/ http://makesushi.org/jiro-dreams-of-sushi-jiro-ono/#comments Thu, 23 May 2013 15:10:03 +0000 D.Devaux http://makesushi.org/?p=2095 Jiro Dreams of sushi – jiro ono

What is Jiro dreams of sushi? the BBC television network made a documentary called “Jiro dreams of sushi” highlighting the dedication Jiro has committed to becoming a true master at his craft. Jiro Ono is an 85 year old Japanese man who has dedicated his life to perfecting the mysterious art of sushi making, he is the living embodiment of what it means to be a sushi master.

The documentary shows what a usual day in the life of Jiro consist of, the meticulous preparation that takes place before the cooking, there are only two downsides about the documentary and those are:

  • its filmed in Japanese with English subtitles. it would have been great if there was a English voice over as having to read the subtitles distracts your eyes from the video footage of some of the most amazing sushi dishes ever created.
  • it doesn’t show any recipes! its a real shame, because it would be great to learn how Jiro makes his sushi. But none the less “Jiro dreams of sushi” documentary  is a great inspirational story not only of sushi chefs but people of all ages and walks of life.

what makes jiro ono such a great sushi chef?

Simply its a combination of pure un-diluted passion for what he does day in day out, and a drive to always improve and innovate his technique and skills.

Why is it called “Dreams of sushi”?

In Jiro’s earlier years when he was still creating his unique dishes and cooking methods he would have dreams or visions of new sushi dishes, and wake up with Aha! moments in the middle of the night. hence Dreams of sushi.

Should I watch this documentary even though I don’t care for sushi?

Yes, the documentary is in many ways not about the sushi being made, but rather the dedication a person can commit to perfecting their passion, watching this documentary gives you an understanding of what it takes to be the best, the subject does not matter whether you want to be the best singer, actor, race car driver or even bus driver. If you dedicate your life fully to what you do, just like Jiro did you can become the best.

 

 

 

 

]]> http://makesushi.org/jiro-dreams-of-sushi-jiro-ono/feed/ 0 Vegan sushi roll recipe http://makesushi.org/vegan-sushi-roll-recipe/ http://makesushi.org/vegan-sushi-roll-recipe/#comments Sat, 18 May 2013 19:02:40 +0000 D.Devaux http://makesushi.org/?p=2129 Vegan sushi roll recipe – vegetarian food recipe

The Vegan Sushi Roll is a delicious alternative to our fish-based sushi rolls, and although appears complicated, is actually surprisingly easy to master. When finished, your sushi masterpiece will reveal a delightful filling of exuberant colours at the center, beautifully offset by the contrasting black and white sushi rice.

Ingredients:

  • ½ an avocado, thinly sliced
  • Cooked white sushi rice
  • 150g/ 5 oz Cooked Tuscan black rice
  • Nori sheets
  • Shimeji mushrooms
  • Asparagus strips – halved
  • Carrots – halved, and thinly sliced into strips
  • Coconut oil
  • Sesame seed oil

Seasoning:

  • 3 x garlic cloves
  • Salt and pepper
  • Carrot ginger sauce

Utensils:

  • Japanese knife (extremely sharp)
  • Cutting board
  • Rolling mat
  • Cling film
  • Frying pan
  • Bowls (for cooling vegetables)
  • Spatula or turner (for sautéeing vegetables)

Recipe:

vegetables, mushrooms, asparagus and carrots

Step 1: Vegetable Preparation

Preheat a small amount of coconut oil in a flat frying pan until just before smoking point. Add 2-3 crushed cloves of garlic to the pan, stirring gently. Vegetables tend to be quite bland, and this will infuse the oil with flavour – which is then imparted to your vegetables. Seasoning may also be added at this stage.

Gradually add your vegetables to the pan; starting with the asparagus and carrots, followed by the Shimeji mushrooms. Add a few drops of Sesame Seed Oil to the pan and lightly sautée the vegetables for 3-5 minutes. This will allow enough time for the oil to enhance the natural colours of the vegetables, and tenderise the asparagus and carrots.

Remove the Shimeji mushrooms from the pan and set aside to cool in a bowl. Allow an additional 2 minutes before removing the asparagus, and a further two minutes for the carrots – or until they are slightly tender.

assembeling the vegan sushi rollStep 2: Assembling the Vegan Sushi Roll

Transfer the mixed black and white sushi rice to your nori sheet, then use your fingers to gently spread the rice evenly across the surface approximately 1 cm from the edge. Be sure not to press down too hard; instead fluffing the rice with your fingers to keep it aerated.

Cover your bamboo rolling mat with a plastic sandwich or zip bag before transferring the unrolled nori sheet onto it. This will ensure your rice doesn’t adhere to small grooves embedded into the nori sheet, and guarantee a smoother finish.

Using your fingers, spread a small amount of Wasabi paste in a straight line where the rice begins, then begin adding your vegetables to create the sushi roll filling, starting with the asparagus.

Next, roll the sheet using the covered bamboo mat, compressing it gently as you roll to keep the rice tightly packed.

If you need more information concerning how to roll sushi you can find it here: how to roll sushi

 

 

avocado on top of the vegan sushi roll

Step 3: Adding the Avocado Topping

Thinly slice the avocado by dragging the tip of your knife across the surface, then gently fan them across the palm of your hand. Lay the avocado slices on top of the sushi roll and spread out using your fingers. The slices should be roughly the same length as the sushi roll for optimal surface coverage.

Press down the avocado slices using the bamboo mat to help the avocado adhere to the surface, compressing with your fingers if necessary.

For neater aesthetic results, use your knife to slice the uneven ends of avocado, creating a straight edge on either side.

 

 

 

cutting a sushi roll with a japanese knife

Step 4: Slicing the Roll

Before slicing your roll, cover it with a strip of cling film to help keep everything in place. Use the bamboo rolling mat if necessary to help the cling film adhere to the surface.

Next, dip your knife in water before slicing. This will prevent the rice sticking to the knife, and ensure a cleaner cut.

Cut off either corner of the roll first, then segment using your knife into 6 or 7 slices. Again, you can use your mat to roll at this stage, just to make sure everything remains in place.

Finally, add a swirl of carrot ginger sauce to the top of each segment using a pipe. To achieve a perfect peak,  keep the point of the pipe as close as possible to the surface when applying the sauce.

adding carrot sauce to the vegan sushi roll

 

 

 

 

 

vegan sushiDone, serve your sushi pieces accompanied by some soya sauce, wasabi paste and some pickled ginger to cleanse the pallet.

 

 

 

 

 

]]> http://makesushi.org/vegan-sushi-roll-recipe/feed/ 0 Mango avocado sushi roll recipe http://makesushi.org/mango-avocado-sushi-roll-recipe/ http://makesushi.org/mango-avocado-sushi-roll-recipe/#comments Sat, 11 May 2013 17:18:32 +0000 D.Devaux http://makesushi.org/?p=2041 Mango avocado sushi roll recipe

The mango avocado roll consists of mango fruit prepared in two distinct ways, fresh mango and avocado slices on top, filled with mango glazed salmon and sliced red peppers. This recipe has several layers of flavor which combine to create a very special sushi roll. I recommend that you prepare the mango glazed filling first, this can be stored in the fridge for up to 2 days but I would recommend you to make it within 2 hours of assembling the roll, so that it is as fresh as possible.

Ingredient’s:

Utensils:

 

 Recipe:

ooking salmon with mango juiceStart by cooking the mango glazed salmon;

add coconut oil to a pan (you can substitute with olive oil). then add salmon to the pan and break apart (season with salt and pepper to taste), cook the salmon in the pan till crispy.add half a cup of mango juice and 2-3 table spoons of honey.keep cooking the salmon and mango juices till the mango juice becomes a thick tangy glaze coating the salmon.

 

 

 

how to spread out rice over a sheet of seaweed paper - japanese cusineSpread out the cooked and seasoned sushi rice over 1/2 a sheet of toasted seaweed paper (Nori), the key is to have your hands slightly damp while handling the rice, this insures that less of the rice will stick to your hands.

Once you have successfully covered the entire half sheet of Nori, sprinkle some toasted sesame seeds over the rice, and then flip over the rice and Nori placing it on a bamboo rolling mat.

 

 

 

rolling sushi rollAdd the filling in the center of the Nori sheet; red pepper slices, avocado slices and some of the mango glazed salmon you made earlier. Be shore not to overfill the sushi roll so that your still able to close the roll. Now roll the sushi roll, if you need further instructions on rolling sushi please go here: rolling sushi rolls

 

 

 

 

placing mango and avocado slices on top of a sushi rollNow slice some avocado and mango in to very thin slices and lay them on top of the sushi roll, once you have fully covered the roll fix the mango & avocado on to the roll with some cling film using a bamboo rolling mat, then take off the cling film and trim the topping to make it more esthetically pleasing.

 

 

making the sushi roll presentable

 

 

 

 

 

 

 

 

cutting the mango avocado inside out sushi roll - japanese foodAgain place some cling film over the sushi roll and fix it in place with a bamboo rolling mat, cut the sushi roll  in to 8 pieces and 2 end pieces. When cooking of friends I usually eat the end pieces as I make the sushi rolls and only present the perfectly cut sushi pieces on a plate.

 

 

 

mango sushi roll - japanese foodDone, serve the sushi on a plate accompanied by some soya sauce, wasabi and pickled ginger. you can either eat the pieces with your hands or with the aid of chop sticks.

enjoy.

 

 

 

 

 

If you enjoyed this recipe please don’t forget to share it on your favorite social media account, thank you

 

]]> http://makesushi.org/mango-avocado-sushi-roll-recipe/feed/ 0 Black rice http://makesushi.org/black-rice/ http://makesushi.org/black-rice/#comments Wed, 01 May 2013 12:13:17 +0000 D.Devaux http://makesushi.org/?p=2101 Black rice

black rice sushi roll -vegan recipeBlack rice makes your sushi rolls look spectacular, mainly because it makes your food look unique due to it not being used very often in sushi making because it’s notoriously difficult to work with, unlike Japonica short grain rice, black rice is not very sticky and takes a very long time to cook.

If you want to make sushi with black rice then there are two ways to go about it:

  1. cook the rice twice in the rice cooker adding the same amount of water twice.
  2. cook the black rice first then add white rice and water again to cook for the second time.

I prefer option two, because sushi rice (Short grain Japonica rice) acts like glue which will hold together the black rice better when rolling.

you can buy black rice in health shops and some large supermarkets, if you cant find any near you bellow is a link to buy some black rice from amazon, I find its easier to order online then to go on a scavenger hut to find a place that sells black rice.

]]> http://makesushi.org/black-rice/feed/ 0 Different Types of Fish Used in Sushi Making http://makesushi.org/different-types-of-fish-used-in-sushi-making/ http://makesushi.org/different-types-of-fish-used-in-sushi-making/#comments Thu, 25 Apr 2013 18:24:03 +0000 D.Devaux http://makesushi.org/?p=2098 Different Types of Fish Used in Sushi Making

Nearly every sea dwelling creature is a prime candidate for use in Asian cuisine, but only a select few species can be used for making Japanese-style sushi. It stems in part from the Japanese preference for raw fish, which is renownedly more flavourful and delicate than when it has been cooked. The complex flavours of salmon and squid are also better compliments to vinegar-treated rice, which forms the foundation of many sushi recipes.

Another reason you won’t see many of the fish enjoyed by Western countries on a sushi restaurant menu is parasites. Cod and haddock, for example, are particularly prone to small parasitic worms which can only be detected by placing the fish on a light-box and inspecting it closely. Boiling or pan-frying the fish will usually destroy these parasites, however, in being cooked at high temperature, the fish will lose almost all of its delicate natural flavour. So, which are the best types of fish to use when making sushi? Here we explore some of Japan’s favourite sea dwelling species, and the best cuts to use in your own sushi dishes.

Maguro (Bluefin Tuna)

They say you’ve never really experienced sushi until you’ve sampled Maguro. Lean, tender and almost buttery to the palate, the Bluefin tuna (‘maguro’) is the premier fish of choice for traditional sushi. But, as is so often the case with first choice sushi ingredients, inflated demand almost always guarantees an inflated price tag. That’s why you’ll find many restaurants opt for the less expensive, slightly fattier Yellowfin tuna (‘ahi’), since it is both cheaper, and yields far more by way of usable meat.

Bluefin tuna is a lean species of the Scombridae family available year-round in Atlantic and Mediterranean waters. However, the best time to harvest Maguro is in the Autumn when the mercury begins to fall. This is primarily due to the fact that Scombridae begin storing fat during the latter half of the summer in preparation for Winter, thus increasing the amount of ‘chutoro’ (medium-fat tuna) and ‘o-toro’ (fattier tuna) on the underside of the belly. Mature Bluefin tuna can be surprisingly large. Wild caught species have been known to exceed five feet in length and weigh over 450 kilograms. But despite their size, Maguro do not yield nearly as much usable meat as other similar species.

Maguro meat is graded much in the same way as beef or salmon. The most prized cuts comes from the ‘toro’ (underbelly), which in turn is divided into grades in accordance with the fat density and marbled appearance of the meat.

 

  • ‘O-toro’, the most prized cut of the Bluefin comes from the underbelly closest to the head, and is distinctly more marbled and pink in appearance compared to the second most popular cut ‘chutoro’. Toro is generally reserved for high-grade nigiri sushi and sashimi.

 

  • Distinguished by its milky-pink appearance and marbled aesthetic, chutoro is more buttery in texture and has a richer taste compared to the prime cut. Fish caught during summer months will only have chutoro fat stored in the underbelly, making this cut far more accessible for everyday consumers.

 

  • ‘Akami’, the leanest and most abundant part of the Bluefin species, comes from the uppermost part of the fish, partway down the body. ‘Akami’ literally translated as “red meat” is typically translucent and bright red, not too dissimilar to a fresh venison steak. Despite being a less choice cut in the eyes of purists, Akami is inherently popular in Asian and Western diets because it is far leaner than o-toro and chutoro.

 

Ahi (Yellowfin Tuna)

Markedly smaller than the Bluefin species, Yellowfin tuna is revered for its tenderness and milder taste, as well as its versatility. Yellowfin tuna is often referred to by gastronomes as ‘ahi’, however, this name actually derives from Hawaii, and not, as is commonly thought, Japan. Ahi is a tropical species of tuna found in  warmer climates, particularly abundant around Baja California and the Southern Pacific. Although it’s among the larger species of tuna, the Yellowfin is significantly smaller and leaner than Maguro, with weights rarely exceeding 200 kilograms.

Yellowfin Tuna is most commonly used for sashimi, and like Bluefin tuna, is always graded prior to sale. Sushi grading is not a complex process. Nor does it always connote the freshness of a fish. It is merely used to determine fat density for consumers, since this can have a significant impact upon its overall flavour. The sushi grading scale runs from one to three; 3 being just acceptable, and 1+ being premier grade. Grading is done by inserting a thin metal rod into the fish when it is first brought to market. The amount of oil coating the rod will usually determine freshness, thus influencing a higher grade. Fish is notoriously quick to dry out, therefore this method offers consumers peace of mind when buying from street vendors that the fish is both fresh and of sufficient quality for sushi making.

Mebachi or Ahi (Big Eye Tuna)

 There’s a common misconception that the term ‘Ahi’ is only used for Yellowfin tuna, when in fact, it is also applicable to the Big Eye, Albacore and Skipjack species. The formal Japanese name for Big Eye Tuna is ‘Mebachi’, however this is rarely used as a formal marketing term. Big Eye tuna inhabit deeper, cooler oceans than the Yellowfin, and therefore have a greater deal of body fat. Big Eye tuna are, however, far lower in saturated fat, making it a firm favourite among sashimi enthusiasts.

Binnaga Maguro (Albacore)

Despite being a close relative of the highly sought after Bluefin tuna, the Albacore (Binnaga Maguro) is not a popular species in Japanese restaurants. As one of the smallest members of the Scombridae family, the Albacore rarely exceeds 60 kilograms in weight, and has far less fat density along the underbelly. The absence of fat along the toro means that Albacore is far milder to the palate compared with other species, and lacks the complex flavours which naturally compliment sushi. Binnaga Maguro is also far softer in texture, and doesn’t usually retain its form when thinly sliced. Albacore is gaining popularity in fusion styles of sushi due to its year-round commercial availability and cheapness.

Buri or Hamachi (Japanese Yellowtail)

 Japanese Yellowtail is one of the few species of fish used in traditional Japanese sushi that has multiple classifications depending upon its size, maturity and origin. It is also known as the Japanese Amberback, owing to the distinctive yellow stripes on its fins and tail. As a rule, ‘hamachi‘ is the term used to define fish that are purpose bred in farms for commercial sale, and ‘buri‘ is reserved for Yellowtail caught in the wild. In terms of flavour and quality, you can only truly tell the difference once you have sampled each. Wild Yellowtail is distinctly more oily and leaner than its farm-bred counterpart, which in turn influences the tangy, slightly citrus flavour that makes it ideal for fast-food or “Edomae” style sushi. Farm-bred Yellowtail has a higher fat density, giving it a slightly more delicate flavour.

Sake (Salmon)

 Wild salmon is revered in Western cultures for its distinct coral-red hue and depth of flavour, and unlike tuna, is far more succulent, with a fresh, yet smoky subtle flavour that can be married with both sweet and citrus accompaniments. But surprisingly, it wasn’t until quite recently that salmon found favour among experimental sushi chefs. The primary reason for this was that, like cod and haddock, salmon is particularly prone to parasites, and unless the fish was cured, it was impossible to destroy them. Unfortunately curing has a tendency to eradicate the natural enzymes in salmon, affecting its texture and flavour. It wasn’t until research led gastronomes to the Ainu people of North Japan that a solution was found: flash-freezing. Researchers found that the Ainu people were able to combat the problem of parasites by freezing the salmon for 48 hours prior to consumption, effectively killing them off before the fish was boned and filleted. Today, salmon is as popular as Bluefin tuna for nigiri and maki sushi – particularly in fusion restaurants.

Tai or Mai Dai (Red Snapper)

 Regarded as a luxury fish in Japanese culture, the exuberant Red Snapper continues to be a rare delicacy in most Japanese sushi restaurants. An inherent aspect of its appeal is its mild, yet sweet nutty flavour which lends itself to a variety of spicy and buttery accompaniments. The most prized Red Snapper are found in the Naruto Strait of Central Japan, known for its strong tides and warm temperatures. The strength of these tides is said to make the fish leaner than those caught in calmer waters, improving the texture and firmness of the meat. When caught in the Spring, they have a particularly high concentration of fat along the toro, making them all the more sought after. Red Snapper is most commonly used in nigiri sushi making, yet its added bite has also seen it become a popular primary ingredient for temaki (hand rolls).

 

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