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:

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:

• Fresh salmon
• Mango
• Avocado
• Cooked and seasoned sushi rice 150g / 5 ounces
• Nori (toasted sea weed sheets)
• Red pepper
• Honey
• Mango juice

Utensils:

• None stick pan
• Wooden spoons
• Cutting board
• Sharp Japanese knife (I use Miyabi knives)
• juicer or blender

 Recipe:

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

Black 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.

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).

A wet stone is used to sharpen high quality Japanese knives, usually a series of wet-stones are used:

1. you start by using a low grit wet stone to grind down the edge of the blade and create a burr
2. then you use a higher grit stone to polish the knife to a razor sharp edge.

More stones can be used to achieve a more refined edge.

The Miyabi 5000MCD slicer is an incredible cutting tool, designed with a perfectly balanced weight distribution between the blade and the handle, it makes slicing any food type a pleasurable experience considering the ease with which it glides through any food type also the feel of top notch quality materials in your hand.

I have describe already just how good this knife is in the video, if you just want to know where to get your own one, here is the link you are looking for: Miyabi slicer 9.5″ 5000mcd, birchwood edition SG2

How to take care of the knife, When you buy such an expensive knife it is very important to take great care of this tool. That’s why you need the following two accessories:

Soft wooden cutting board, it’s very important that the blade even though tough does not come in to contact with anything hard, that’s why there is a special type of cutting board that Japanese chefs use in conjunction with high caliber knives. Miyabi cutting board Hinoki wood, Hinoki wood is one of the softest woods you will ever find made in to a cutting board, you really don’t realize how soft wood makes a difference until you try cutting on it, as soon as the knife touches the surface it will dig in slightly, making it very awaked to cut on at first but as with everything in life you soon get used to the new feeling.

Wet Stone, this is a vitally piece of maintenance equipment for any high end knife. Usually you will need at least two wet stones, one low grit wet-stone (2000 to 3000 grit) and one high grit wet-stone (7000 to 10,000 grit), the low grit is used to create a burr and the higher grit is basically used to polish the edge to the extreme sharpness you want it at. It takes a bit of practice to use one, but once you have the right technique it’s pretty easy.

Full disclosure: I was given this knife for free by Miyabi, they did not ask anything from me in return for the knife, all my opinions are my own and would be the same if I had purchased this knife with my own money. I just felt any one reading post should be aware of any material connection between me any a manufacturer, even if it does not sway my judgment.

 Sushi, once a common food in China and Japan, is increasing in popularity in the rest of the world.  People can’t seem to get enough of it.  In the future, sushi might rival McDonald’s as a favorite go-to food.

The popularity of this rice and fish delicacy isn’t all that surprising.  It began its ascendency at the same time meat was being viewed with a critical eye.  Huge steaks smothered in onions were no longer considered healthy, since research showed that it clogged arteries and led to heart attacks.  By the 80′s, fish began ruling the menus.  Anything from the depth of the oceans was seen as wholesome.  There’s a good reason for this.

Unlike those thick steaks that our parents loved, fish contains little saturated fats.  Minerals such magnesium, potassium, and niacin found in fish increase the benefits by reducing blood pressure.  The real reason everyone is turning to fish, however, is the rich omega-3 fatty acids they contain and which prevent heart diseases.

When choosing a type of sushi, pick one that is particularly heart-friendly.  These fish include tuna, salmon, halibut, sardines, and herring.  Most of these fish are available at any sushi bar, and they all contribute to your health and well-being.  People are becoming far more health-conscious and are taking their well-being into their own hands.  Healthy sushi is a big part of their new diet.

People who are introduced to sushi tend to love it.  They get their choice of fish or other seafood, a tangy rice, and ginger and wasabi, which lets them control the spiciness of the food they are eating.  Those who claim not to like sushi, or who shudder at the mere word, usually have not tried it.  They hear ‘raw fish’ and run to the nearest Burger King.

The fact is, sushi isn’t all raw fish.  Raw sushi is called ‘sashimi‘ which consists of raw fish and vinegar rice served in separate bowls.  Most of the time, however, these ingredients are served together wrapped up in healthy seaweed.   A lot of sushi is made with cooked fish, or cooked lobster, oysters, or crab.  There are so many different types of sushi that there is something for every taste.  Maybe that is one of the reasons so many people are heading for the sushi bar.  Not only are they enjoying good, lean protein, but the ginger and seaweed are healthy, as well.

One of the reasons people are turning to sushi is that there are so many healthy choices.  Even fans who avoid raw fish (although others adore it), rush to the large variety of delicious rolls.  The popular California roll is made from imitation crab, and the Seattle roll contained delicious smoked salmon.  Vegetarians enjoy sushi made from strips of vegetables.

The Cucumber Roll is stuffed with cucumber, which has potassium for good blood pressure.  And it’s only 136 calories.
The Avocado Roll contained delicious avocado, which is believed to decrease cholesterol.
The Tuna Roll is filled with lean protein for healthy muscle.

The California Roll contains crab, and aficionados request real crab.
The Spicy Tuna Roll contains just a tab of mayonnaise, but plenty of people love gobbling them up.

American have never eaten as much food each day as American.  But people are trying fish, liking it, and eating more of it.  In a society that is becoming more health-conscious and that worships at the altar of thin, delicious and low-calorie sushi is becoming the perfect food.

I know its hard sometimes to find all the products you need in order to start cooking sushi, with that in mind here is a little starter kit, it contains the highest quality ingredients that a novice sushi maker will need in order to produce his/her first sushi rolls. All that’s missing from this kit is fresh raw fish and vegetables for obvious reasons.

Get your sushi starter kit here.

Nori ”toasted seaweed”, without its you cant make maki rolls or ura-maki (inside out) rolls, its an important part of sushi making and to my knowledge there is no substitute for this ingredient.

Rice Paddle, this is a special rice paddle with a non stick design which ensures that the minimum amount of rice sticks to the paddle when you use it to mix the rice vinegar and cooked rice, it makes the job much more easy to do, I could not place a price on this piece of essential equipment.

Wasabi, Now this is actually imitation wasabi the same as what is regularly used in 98% of sushi restaurants, imitation wasabi is substituted for real wasabi because, real wasabi is rare and therefor much more expensive, if you want to know more about real wasabi and where to get it please check out this link: real wasabi.

Soya sauce, the starter kit contains regular soya sauce, you could just get this at your local supermarket, but it is an essential component when making Japanese food so it had to be included in this starter kit.

Pickled ginger, is used between mouthfuls as a pallet cleanser, I truly love this stuff!

Nigiri sushi molds, Now I usually like to make nigiri by hand, but there’s no denying that getting the right portions for a beginner can be quite tricky, so this little piece of kit does come in handy when making nigiri sushi for the first time. It’s simple to use, all you do is add some of the prepared sushi rice in to the mold, compress and then add a dab of wasabi and fish on top.

If you are new to making sushi then a kit is really a good idea, when I first started I bought a small kit very much like this one, and ever since I have been improving on my initial experience with that kit.

Once you have this sushi kit you could use some of the recipes on this site to make some truly amazing food.

Wooden chopping boards from Miyabi come in various sizes, I prefer their larger cutting board as it gives me allot of space to work with when chopping herbs or dicing vegetable’s but especially when rolling sushi on it. Because of the width of the board you can easily roll two rolls simultaneously on it or roll one sushi roll on one side of the board with all the ingredient’s you need to make that sushi roll ready on the other side of the board, the way I love to do this is by having little piles for each ingredient, this looks esthetically pleasing when making the sushi roll.

I find that having my work space organized and looking esthetically beautiful when preparing food makes me enjoy the cooking process more and this defiantly transfers in to the food, extracting the most out of everything and creating delicious food.

I don’t think that this is solely due to the cutting board but a combination of using the best cuts of fish, best rice, best seaweed paper, best knives and last but not least the best cutting board, has to create the best food! well probably not but at least it makes you feel like your a world class chef who has the best equipment money can buy and knows what he is doing. The value of that confidence is priceless, at least to me it is. Because a chef that’s confident in his/her ability to cook will put out better food than a chef you has no confidence.

Panko is basically Japanese style bread crumbs, they are slightly larger and crispier then other bread crumbs, Panko is made exclusively from crust less bread giving it a much whiter appearance then other bread crumbs, its uniquely crunchy texture makes panko excellent for making Japanese style crispy airy fried foods.

Where to get Panko?

You can find panko in either Japanese or Chinese supermarkets, other wise you can find it online. I took some time to find a place to buy panko online , click here to buy panko online.

Here are some recipes that use panko:

• Soft shell crab sushi roll recipe
• Shrimp Tempura recipe