Inarizushi Sushi
Ingredients
For sushi rice:
1 1/2 cup Japanese rice
1 2/3 cup water
3 Tbsp vinegar
1 1/2 Tbsp sugar
1/2 tsp salt
2 Tbsp white sesame seeds
For cooking aburaage
6 abura-age fried tofu
1 cup dashi soup stock
2 1/2 Tbsp sugar
2 Tbsp mirin
2 Tbsp soy sauce
Method
Start cooking rice.
Put aburaage into boiling water for a moment to remove the excess oil.
Drain and dry with paper towels.
Cut the aburaage in halves so that each piece have an open end.
Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil.
Add aburaage in the pan and lower the heat.
Put a lid and simmer until the liquid is alomost gone.
Stop the heat and let them cool for a while.
Prepare sushi rice.
Mix sesame seeds in the sushi rice.
Wet your hands and make small mounds of sushi rice.
Take a piece of aburaage and lightly press to remove the excess liquid.
Open the pouch and stuff a mound of sushi rice inside.
Fold in the open side to close the pouch.
Chirashizushi Scattered
Ingredients
2 1/4 cups Japanese rice
1/4 cup vinegar, 2 Tbsp sugar, 1 tsp salt
3 eggs and 1/2 Tbsp sugar
1 cucumber, julienned
1/2 lb tuna sashimi slices, marinated in 2 Tbsp of soy sauce and a little bit of wasabi if you would like
8 dried shiitake mushrooms, rehydrated in 2 cups of warm water keep the water for cooking
1 Tbsp soy sauce, 1 Tbsp sugar, 1 tsp mirin
2 oz imitation crab, shredded
2 Tbsp white sesame seeds
Method
Prepare sushi rice.
Remove stems from shiitake and slice thinly.
Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan.
Add shiitake and soy sauce, sugar, and mirin.
Simmer shiitake on low heat until the liquid is almost gone.
Set aside.
Beat eggs in a bowl and add 1/2 Tbsp of sugar.
Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crape. Make a few sheets.
Cut the omelettes into thin strips.
Serve sushi rice on a large plate or invividual bowls.
Spread simmered shiitake, cucumber, imitation crab meat, and omelettes strips over rice.
Place tuna sashimi on top.
Sprinkle sesame seeds.
Serve pickled ginger on the side.
Futomaki Thick Sushi Roll
Ingredients
4 cups sushi rice, prepared
1 Japanese cucumber, sliced lengthwise into quarters
2 eggs
2 tsp sugar
1 ounce kampyo
2/3 cup dashi soup stock
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp mirin
4 sheets of nori dried seaweed
Method
Wash and soak kampyo in water for an hour before cooking.
Cut softened kampyo into about 8-inch-long pieces.
Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot.
Put it on medium heat and bring to a boil.
Add kampyo in the pot and simmer on low heat until the liquid is almost gone.
Cool it.
Meanwhile.
Beat eggs and sugar in a small bowl.
Make a rolled omelet and cool.
Cut it into long sticks.
Put a sheet of nori on a bamboo mat.
Spread 1 cup of sushi rice on top of the nori sheet.
Place the ingredients lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite size pieces.
Hamburger Sushi Roll
Ingredients
4 cups sushi rice
4 sheets nori dried seaweed
4 ounce ground beef
1 Tbsp finely chopped onion
4 Tbsp BBQ sauce
1 Tbsp panko, or bread crumbs
1 tsb milk
1/2 tsp garlic salt
Method
Mix finely chopped onion and ground beef in a bowl.
Add salt, bread crumbs, and milk in the bowl and mix them well.
Make long cylinder shaped pieces.
Heat some vegetable oil in a skillet.
Fry the meat pieces on medium heat until done.
Cool them on the side.
Put a nori sheet on top of a bamboo mat.
Spread sushi rice on top of the nori sheet.
Place hamburger sticks lengthwise on the rice.
Put BBQ sauce on the humburger.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut sushi rolls into bite-size pieces.
Kappamaki Cucumber Rolls
Ingredients
4 sheets of nori dried seaweed, cut in half
4 cups sushi rice
2 Japanese cucumber, cut into long sticks
Method
Put a half size nori on top of a bamboo mat makisu.
Spread about a half cup of sushi rice on top of the nori.
Place cucumber sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly wish hands. Remove the sushi roll.
Cut it into bite size pieces.
Tuna Sushi Roll
Ingredients
4 cups sushi rice
4 sheets of nori dried seaweed
4 ounces raw tuna sashimi
Method
Cut the tuna into thin and long sticks.
Put a nori sheet on top of a bamboo mat makisu.
Spread the sushi rice on top of the nori sheet.
Place the tuna sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite sized pieces.
Tuna Salad Sushi Roll
Ingredients
4 cups sushi rice
4 sheets of nori dried seaweed
1 tbsp finely chopped onion
2/3 cup canned tuna
1 tbsp mayonnaise
Method
Mix chopped onion, tuna, and mayonnaise in a bowl.
You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat makisu.
Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
How to Make a Sushi Roll
Press the bamboo mat firmly and remove it from the sushi.
Cut the sushi roll into bite size pieces.
Sushi Rice
Ingredients
3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
Method
After washing and soaking Japanese rice, cook and let it steam.
See How to Cook Japanese Rice.
Prepare sushi vinegar sushi zu by mixing rice vinegar, sugar, and salt in a sauce pan.
Put the pan on low heat and heat until the sugar dissolves.
Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl.
Please use a non metallic bowl to prevent any interaction with rice vinegar.
It's best to use a wooden bowl called sushi oke.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji rice spatula quickly.
Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
This will give sushi rice a shiny look.
It's best to use sushi rice right away.
Hinachirashi
Ingredients
3 cups sushi rice
8 dried shiitake mushrooms
1/2 large carrot
1 tsp sugar
2 tbsp soy sauce
2 tbsp mirin
2 eggs and 1 tsp sugar
2 tbsps sakura denbu seasoned fish powder
2 tbsps white sesame seeds
a half bunch of nabana rape flowers or green vegetables
Method
Soak dried shiitake mushrooms in 3/4 cup of warm water.
Cut carrots into thin flower-shaped pieces.
Remove shiitake mushrooms from the water and slice them thinly.
Put the water in a pan and heat on low heat.
Simmer shiitake slices and carrot pieces in the pan.
Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes.
Whisk eggs with 1 tsp of sugar.
Make fine scrambled eggs.
Boil nabana in a pan and cool in cold water.
Chop nabana finely.
Prepare sushi rice and mix sesame seeds in the rice.
Serve the rice on a large plate.
Sprinkle simmered shiitake mushrooms over the rice.
Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.
Sushi Cake
Ingredients
3 1/2 - 4 cups sushi rice
1/4 lb smoked salmon
2 eggs
2 tsp sugar
1/2 small cucumber / 1 avocado
1/2 cup imitation crab meat
2 tbsp mayonnaise
Method
Cook sushi rice.
Whisk eggs in a bowl.
Add sugar in the egg and stir well.
Pour some of the egg mixture into a large frying pan and make thin omelet.
Make another thin omelet.
Slice the omelet thinly into strips.
Slice cucumber into thin strips.
Put imitation crab meat in a bowl and mix with mayonnaise.
Place plastic wrap on the inside of a round 6-7 inch cake pan.
Spread salmon slices on the bottom of the cake pan.
Put 1/3 of sushi rice on top of the salmon and flatten the rice.
Spread cucumber strips / avocado slices and imitation crab over the rice.
Put 1/3 of sushi rice on top of them and flatten the rice.
Spread egg strips on top of the rice.
leave some egg strips for garnishing.
Further, put 1/3 of sushi rice on the egg strips.
Cover the rice with plastic wrap and put a weight on the top.
After 10 minutes, cover the cake pan with a large plate and turn them over.
Remove the cake pan and plastic wrap.
Garnish some egg strips on top of the salmon.
Pickled Ginger
Ingredients
2 lb fresh young ginger shin shoga
3 cups rice vinegar
2 cups sugar
2 tsps salt
Method
Wash young ginger root and rub off skin.
Slice the ginger thinly and salt them.
Leave salted ginger slices in a bowl for one hour.
Dry the ginger slices with paper towels and put them in a sterilized container/jar.
Mix rice vinegar and sugar in a pan and bring to a boil.
Pour the hot mixture of vinegar and sugar over the ginger slices.
Cool them.
Pickled ginger changes its color to light pink.
If you are using old ginger, it might not turn pink naturally.
Cover the jar and store it in the refrigerator.
