Do It Yourself Sushi Recipe
Ingredients
| 4 horse mackerel (with skin) or 4-8 raw shrimp | ||
| Tuna | 5 Ounce, frozen | |
| Crab meat | 3 Ounce, canned | |
| 4 Tbsps salmon roe | ||
| Avocado | 1 | |
| Eggs | 2 | |
| Sugar | 1 Tablespoon | |
| 2 Tbsps secondary bonito stock | ||
| Mirin | 2 Teaspoon | |
| Sake | 2 Teaspoon | |
| Vegetable oil | ||
| Cucumber | 1 | |
| 2 rounded Tbsps loose bonito flakes (hana-katsuo) | ||
| Soy sauce | 1 Tablespoon | |
| Grated ginger | 2 Tablespoon | |
| 14 sheets nori seaweed, toasted | ||
| 10-20 small sprigs chervil or any delicate herb (optional; perilla [shiso] leaves are traditional) | ||
| Soy sauce | ||
| 2 tsps wasabi horseradish | ||
| SUSHI RICE | ||
| Rice grain | 2 1/2 Cup (16 tbs) | |
| Konbu | 6 inch | |
| Sake | 1 Tablespoon | |
| Rice vinegar | 4 1/2 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Salt | 2 Teaspoon | |
Directions
To make sushi rice
1. Wash rice as you would plain rice. Drain, cover with cheesecloth, and let stand in a colander for 1 hour. (Soak dry rice that has been on the shelf a while for 30 minutes and drain for 30 minutes, if desired.) While rice is draining, prepare sweet vinegar and begin preparing other sushi ingredients. In a pinch, draining time can be shortened to 30 minutes.
2. Pot method: After rice has been drained, lightly wipe both sides of kelp with a damp cloth and make 1/2-inch (1 1/2-cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. Add kelp to cooking water (1 cup water for every cup rice) in a heavy, tight-lidded pot neither too large nor too small for the amount of rice to be cooked. Bring to a boil, remove kelp, and add rice and sake.
Rice cooker. While rice is draining, soak kelp in cooking water (1 cup water for every cup rice) for 30 minutes and then discard kelp. After rice has drained and kelp has been discarded, add rice and sake, and cook. Skip step 3.
3. Bring rice to a boil. Turn heat to high for 30 seconds, then cover, reduce heat to very low, and cook for 12 to 13 minutes.
4. Turn heat to high for 5 seconds (this removes excess moisture), then turn off. Do not remove lid. Let rice stand for 10 to 15 minutes.
5. While rice is cooking, place rice vinegar, sugar, and salt over low heat until sugar and salt dissolve. Cool.
6. Sprinkle about 2 Tbsps vinegar mixture in the bottom of a large, shallow wooden bowl. (Wood is ideal, but plastic or glass will do. Do not use metal.) Turn out hot rice into bowl and sprinkle on remaining vinegar mixture while mixing rice.
To mix rice, gently toss using a wooden spoon (or a rice paddle). Break up any lumps and continue mixing with a sideways cutting movement of the spoon or paddle, spreading out rice evenly. Treat rice gently and do not mash. To cool, fan rice with newspaper or paper fan. When surface rice is cool, turn rice and continue fanning until rice reaches room temperature.
Cover sushi rice with a damp cloth until ready to use.
To prepare and serve Do-it-yourself Sushi
1. Combine egg with sugar, bonito stock, mirin, and sake. Beat mixture, frothing as little as possible. Thinly coat a heated skillet with oil and heat again. Add egg mixture and cook over low heat, breaking any bubbles and rotating pan. When bottom is done (but not browned) and egg on top is almost set, flip egg over with spatula and cook other side for a few seconds. Turn out onto a cutting board and allow to cool. Cut lengthwise into 1/2 -inch (1-cm) wide strips. Cut strips into 4-inch (10-cm) lengths.
2. Prepare remaining ingredients and arrange all of them (except nori seaweed) on a large serving platter. Serve cut and toasted nori on a separate plate.
Horse mackerel: Gut and fillet. Remove fine bones with tweezers. Slice into slender pieces about 1/2 inch (1 1/2 cm) wide and 3 inches (8 cm) long.
Shrimp: Prepare as directed in Shrimp Sushi, but do not soak in rice vinegar.
Tuna: Cut lengthwise into 1/2 -inch (1 1/2 -cm) square strips. Cut strips into 4-inch (10-cm) lengths.
Crab: Drain and discard any cartilage.
Salmon roe: Spoon into a small foil bon-bon cup. (Ingredients that contain a lot of liquid should be put in small cups.)
Avocado: Peel and halve. Cut lengthwise into 1/2-inch (1-cm) wide slices.
Cucumber: Peel and seed. Cut lengthwise into eighths, then into 4-inch (10-cm) lengths. Sprinkle with bonito flakes and soy sauce.
Ginger: Peel, finely grate, and place in a foil bon-bon cup.
Nori Seaweed: If not pretoasted, toast by lightly passing shiny side over an open flame several times to remove moisture and bring out flavor. Cut each sheet into 4 squares. Serve on a separate plate.
3. Put sushi rice in a large serving bowl accompanied by enough tablespoons to allow everyone to help themselves easily. Distribute individual small dishes or saucers for soy sauce.
4. To make sushi: Place about 1 Tbsp rice on nori and gently spread out into oval shape, with more rice towards the upper corner. Add a dab of wasabi horseradish and spread with finger or utensil (but use ginger with horse mackerel). Lay chosen ingredients over rice close to the upper corner. Wrap the two flanking corners (corners to left and right) over ingredients so that ingredients protrude from one end while the other end comes to a point. Place one grain of rice on underside of the corner on top and press down to secure. Dip in soy sauce, if desired.
1. Wash rice as you would plain rice. Drain, cover with cheesecloth, and let stand in a colander for 1 hour. (Soak dry rice that has been on the shelf a while for 30 minutes and drain for 30 minutes, if desired.) While rice is draining, prepare sweet vinegar and begin preparing other sushi ingredients. In a pinch, draining time can be shortened to 30 minutes.
2. Pot method: After rice has been drained, lightly wipe both sides of kelp with a damp cloth and make 1/2-inch (1 1/2-cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. Add kelp to cooking water (1 cup water for every cup rice) in a heavy, tight-lidded pot neither too large nor too small for the amount of rice to be cooked. Bring to a boil, remove kelp, and add rice and sake.
Rice cooker. While rice is draining, soak kelp in cooking water (1 cup water for every cup rice) for 30 minutes and then discard kelp. After rice has drained and kelp has been discarded, add rice and sake, and cook. Skip step 3.
3. Bring rice to a boil. Turn heat to high for 30 seconds, then cover, reduce heat to very low, and cook for 12 to 13 minutes.
4. Turn heat to high for 5 seconds (this removes excess moisture), then turn off. Do not remove lid. Let rice stand for 10 to 15 minutes.
5. While rice is cooking, place rice vinegar, sugar, and salt over low heat until sugar and salt dissolve. Cool.
6. Sprinkle about 2 Tbsps vinegar mixture in the bottom of a large, shallow wooden bowl. (Wood is ideal, but plastic or glass will do. Do not use metal.) Turn out hot rice into bowl and sprinkle on remaining vinegar mixture while mixing rice.
To mix rice, gently toss using a wooden spoon (or a rice paddle). Break up any lumps and continue mixing with a sideways cutting movement of the spoon or paddle, spreading out rice evenly. Treat rice gently and do not mash. To cool, fan rice with newspaper or paper fan. When surface rice is cool, turn rice and continue fanning until rice reaches room temperature.
Cover sushi rice with a damp cloth until ready to use.
To prepare and serve Do-it-yourself Sushi
1. Combine egg with sugar, bonito stock, mirin, and sake. Beat mixture, frothing as little as possible. Thinly coat a heated skillet with oil and heat again. Add egg mixture and cook over low heat, breaking any bubbles and rotating pan. When bottom is done (but not browned) and egg on top is almost set, flip egg over with spatula and cook other side for a few seconds. Turn out onto a cutting board and allow to cool. Cut lengthwise into 1/2 -inch (1-cm) wide strips. Cut strips into 4-inch (10-cm) lengths.
2. Prepare remaining ingredients and arrange all of them (except nori seaweed) on a large serving platter. Serve cut and toasted nori on a separate plate.
Horse mackerel: Gut and fillet. Remove fine bones with tweezers. Slice into slender pieces about 1/2 inch (1 1/2 cm) wide and 3 inches (8 cm) long.
Shrimp: Prepare as directed in Shrimp Sushi, but do not soak in rice vinegar.
Tuna: Cut lengthwise into 1/2 -inch (1 1/2 -cm) square strips. Cut strips into 4-inch (10-cm) lengths.
Crab: Drain and discard any cartilage.
Salmon roe: Spoon into a small foil bon-bon cup. (Ingredients that contain a lot of liquid should be put in small cups.)
Avocado: Peel and halve. Cut lengthwise into 1/2-inch (1-cm) wide slices.
Cucumber: Peel and seed. Cut lengthwise into eighths, then into 4-inch (10-cm) lengths. Sprinkle with bonito flakes and soy sauce.
Ginger: Peel, finely grate, and place in a foil bon-bon cup.
Nori Seaweed: If not pretoasted, toast by lightly passing shiny side over an open flame several times to remove moisture and bring out flavor. Cut each sheet into 4 squares. Serve on a separate plate.
3. Put sushi rice in a large serving bowl accompanied by enough tablespoons to allow everyone to help themselves easily. Distribute individual small dishes or saucers for soy sauce.
4. To make sushi: Place about 1 Tbsp rice on nori and gently spread out into oval shape, with more rice towards the upper corner. Add a dab of wasabi horseradish and spread with finger or utensil (but use ginger with horse mackerel). Lay chosen ingredients over rice close to the upper corner. Wrap the two flanking corners (corners to left and right) over ingredients so that ingredients protrude from one end while the other end comes to a point. Place one grain of rice on underside of the corner on top and press down to secure. Dip in soy sauce, if desired.
Chef
