Saturday 5 June 2010

Sushi








We made way too much on the day, so I tried to adjust the recipe for about 4 people. In the end, it is hard to guess the right quantities with sushi because it all depends on how yummy you make it, and whether you have any substantial sides.

Ingredients

1 1/2 cups of Sushi rice (do not use normal rice, it won't work). You need approx 1/4 cup dry rice per roll of sushi.

Sushi dressing: 3 tbsp rice vinegar, 1 tbsp suger, 1 tsp salt. Slowly heat vinegar and dissolve sugar and salt, do heat too much.

Step 1 (Early)

  • Wash sushi rice, drain in sieve and let stand for 1h

  • cook sushi rice, let stand for an additional 10 min

  • mix vinegar in and cool rice by spreading it out on a flat surface (cookie tray) and fanning it

Step 2 (Pre cooking)

  • make dashi (broth) from a 7 inch piece of konbu (japanese seaweed), simmer for 20 min

  • Cut 1 box of Portabello mushrooms in strips and fry with some garlic on medium heat.

  • make sushi style omelet, see below

  • cook edamame (young soy beans): Dump 1/2 bag frozen edamame in lg pot of boiling water, heat for 3-4 min, drain and sprinkle with salt

Step 3 (Cutting for sushi)

  • cut 2/3 cucumber in 4 inch strips

  • cut pickled 2 or 3 peppers in strips

  • cut 1 carrot in thin strips

  • cut 2/3 box of surimi (crab sticks) into strips

  • avocado: half, destone, strips, you probably need only half for the sushi but the rest tends to disappear anyway

  • cut some pickles into thin strips

Rolls that we will make:


California

Portabello

Veg

Edamame

avocado, surimi, cucumber, (sesame)

Portabello strips, (pickled bell pepper)

pickles, cucumber, avocado, daikon, sesame seeds, smoked salmon

surimi, edamame (whole)

NY - Smoked salmon

Carrot

Omelet


cucumber, cream cheese, smoked salmon

cucumber, carrot (cream cheese)

omelet, cucumber (mushrooms)




Sushi style omelet -Tamago yaki
Yield: 1 roll or sheet.

Beat four large eggs, 4 Tablespoons dashi (stock, see below), 1 Tablespoon sugar (or more to taste), 1 teaspoon mirin (sweet rice wine), 1/2 teaspoon soy sauce, and salt to taste. Strain as before. In a well-oiled tamago pan, pour in about a quarter of the mixture and spread as if making a crepe. As the mixture cooks, and as it bubbles and sets, roll it and move to the back of the pan. Reoil the pan and add more mixture, being sure to get some under the roll. Again, as it cooks, roll the roll to the front of the pan, then move to the back. Repeat until all the mixture is cooked. Remove the roll from the pan and roll as if for a sushi roll and squeeze out excess liquid. It can be rolled into a round or rectangular shape, then is sliced when cooled.


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