JAPANESE SUSHI RECIPES

JAPANESE NORI-MAKI SUSHI RECIPE

2011-11-24T23:10:00.000-08:00

JAPANESE NORI-MAKI SUSHI RECIPE
A great Japanese sushi recipe to try ~!
JAPANESE SUSHI RECIPE INGREDIENTS

4 tbsp. sushi seasoning ("tamonoi" powder)
2 nori sheets (seasoned & roasted nori, 10 sheets, about 7 1/2" x 8")
2 c. hot cooked rice (short grained)
Cooked or parboiled vegetables (cut into strips would be good: carrots, zucchini, green beans, spinach)

JAPANESE SUSHI RECIPE INSTRUCTIONS
Place rice into a 2 quart mixing bowl. Sprinkle sushi seasoning over rice, then toss the rice thoroughly. If you have a sushi-making bamboo mat, great! If not, don't worry, this will work fine on the counter top without the mat.

Place one nori sheet on the counter in front of you. Place one half of the rice mixture on the nori and spread the rice with your fingertips to three edges of the nori sheet, leaving about the top 2" uncovered. Next, place any vegetables you wish to use along the bottom edge.

Roll up (jelly roll style), pressing firmly, starting at the bottom. When you reach the top 2" of nori, wet this part with water (just as you would seal an envelope) and continue rolling. Set side and repeat the process for the second roll. Cut the roll in about 6 parts using a sharp knife. Arrange on a plate. Serve with a small dish of soy sauce for dipping. The Japanese sushi recipe of nori maki is ready ! Enjoy !
japanese-simple-sushi-bites

Sushi Rice

2011-11-19T18:21:00.000-08:00

Sushi Rice
Japanese Sushi Recipe Ingredients:

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt

Japanese Sushi Recipe Instructions:
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.

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

2011-11-15T18:19:00.000-08:00

Hinachirashi
Japanese Sushi Recipe Ingredients:

3 cups prepared 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, beaten
2 Tbsp sakura denbu (seasoned fish powder) *optional
2 Tbsp white sesame seeds
a half bunch of nabana (rape flowers) or green vegetables

Japanese Sushi Recipe Instructions:
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. Put shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Make fine scrambled eggs and set aside. Boil nabana in a pan and cool in cold water. Chop boiled nabana finely. Mix sesame seeds in prepared sushi rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms. Further, sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

Corn Gunkan-maki

2011-11-10T18:17:00.000-08:00

Corn Gunkan-maki
Japanese Sushi Recipe Ingredients:

4 sheets nori (dried seaweed), cut into 1 1/2 inch wide strips.

*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

*For topping:

1/2 can, or 6oz. whole kernel corn, drained
3 Tbsp Mayonnaise
1 tsp soy sauce

Japanese Sushi Recipe Instructions
Put the rice in a bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add measured water. Let the rice soak in the water at least 30 minutes. Start the cooker. Prepare sushi vinegar 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. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly.

Spicy Tuna Roll Recipe

2011-11-03T18:16:00.000-07:00

Spicy Tuna Roll Recipe
Japanese Sushi Recipes Ingredients

2 sheets of nori seaweed
Soy sauce
1 cup of cooked sushi rice
1/4 1b. sashimi-grade raw tuna (block)
1/4 teaspoon rayu (spicy sesame oil)
1 teaspoon of Sriracha Hot Chili Sauce
1 1/2 teaspoons of mayonnaise (use lite for less salt/fat)

Japanese Sushi Recipes Instructions

Place the mayonnaise in a small bowl and stir in the seasame oil and chili sauce.
Dice the raw tuna and toss it into your spicy mayo sauce. Give it a few turns with a wooden spatula to coat it evenly.
Cut the two sheets of nori in half.
Take a half sheet of nori and place it in the palm of your hand. The rough side should be facing you.
Dampen your hands with tezu (vinegared water) and scoop out a small handful of sushi rice.
Place the rice at the top of the nori and gently spread it out in a diagonal line.
Spoon your tuna mix onto the rice.
Fold the left-hand corner (bottom part) of the nori up and over the rice and tuna.
Continue rolling until you form a cone.
Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

JAPANESE CHIRASHI-SUSHI RECIPE

2011-10-26T23:06:00.000-07:00

JAPANESE CHIRASHI-SUSHI (SCATTERED SUSHI)
JAPANESE SUSHI RECIPE INGREDIENTS

5 c. prepared sushi rice
1 1/2 c. dashi (fish stock essence)
4 tbsp. mirin (sweet cooking sake)
1 tbsp. sugar
3 tbsp. soy sauce
6 dried shitake mushrooms
1/2 oz. kanpyo
1 oz. sliced benishoga (sliced red pickled ginger), coarsely chopped
4 med. shrimp
1/2 c. tako (octopus)
4 sticks kaniboko (imitation crab), cut into 1/2 inch pieces
2/3 c. green peas
2/3 c. carrot, cleaned, cubed and cooked

JAPANESE SUSHI RECIPE INSTRUCTIONS
Dried Shitake mushrooms - softened and trimmed. (Soak mushrooms in tepid water for 3-5 hours to soften, and then cut away stems).
Kanpyo - dried gourd shavings, softened. (Wash, knead with salt and wash again).

GARNISH:

1 egg plus 3 egg yolks - "Golden Strings"
Parsley
Benishoga, sliced (red pickled ginger)

1. Prepare SUSHI RICE. 2 cups white short grain rice, uncooked.

DRESSING:
INGREDINETS

5 tbsp. rice vinegar
3 tbsp. honey
4 tsp. mirin (sweet cooking sake) - (optional)
1 tsp. salt

INSTRUCTIONS
Prepare rice according to directions on package.

Dissolve honey and salt in vinegar over low heat. Add mirin if desired. Force-cool to room temperature by placing hot vinegar mixture in a metal bowl and twirling bowl in a bath of water and ice.

To toss rice: Using a flat wooden spoon or proper rice paddle, spread the hot rice in a thin layer in a wide and shallow wooden or plastic bowl - some convenient substitute for a HANGIRI tub. To keep the grains separate, toss rice with horizontal, cutting strokes. This lateral motion will also keep grains from being bruised or mashed. While tossing, sprinkle vinegar dressing generously over rice. You may not have to use all the vinegar dressing. Be careful not to add so much liquid that the rice becomes mushy.

At the same time that you are tossing the rice, cool it quickly and thoroughly with a hand-fan (or a folded news paper). Get someone else to stand by and do this. A helper is more sensible than juggling the spoon and fan by yourself. The tossing and fanning takes about 10 minutes. Taste to test whether the rice is room temperature.

To keep vinegared rice from drying out, when it has cooled to room temperature, place in a container and cover with a damp cloth. Vinegared rice should be eaten the same day it is prepared; it does not keep more than 1 day. It should NOT be refrigerated. Leftovers, if there are any, unfortunately cannot be stir-fried Chinese-style to make fried rice.

THIN OMELETTE (Usuyaki Tamago) :
JAPANESE SUSHI RECIPE INGREDIENTS

3 (7-inch) sheets).
2 eggs
1/3 tsp. salt
2 tsp. sugar

INSTRUCTIONS
To prepare: Mix eggs roughly (do not beat) and stir in salt and sugar. Strain to remove stringy bits of egg white.

To fry: Heat Japanese rectangular egg pan or 7- or 8-inch (18- or 20-cm) skillet over medium heat. Grease pan very lightly with an oil- dampened cloth swab. Test pan for temperature by dropping a bit of egg in the center. It should sizzle.

Pour 1/3 egg mixture into pan and tilt quickly so egg mixture spreads evenly over the bottom.

Keep over low heat, and when surface of egg mixture is almost dry, use spatula to loosen edge and then insert spatula under a third or half of the sheet and carefully and quickly flip the egg over. Cook for 4 to 5 seconds more.

Remove from pan and lay on a dry cutting board to cool. Regrease pan and use remaining egg mixture for 2 more thin, flat sheets. Cool.

Do not stack egg sheets while hot or they will stick together. Use whole sheets as wrappers for other ingredients. For "golden string" garnish, slice stack of sheets crosswise into very thin strings. If you wish strings to be shorter, cut sheet in half before slicing. The Japanese chirashi sushi recipe is ready to serve....nice one !
japanese-nori-maki-sushi-recipe

JAPANESE SIMPLE SUSHI BITES

2011-09-25T23:04:00.000-07:00

JAPANESE SIMPLE SUSHI BITES
A great Japanese sushi recipe to try !
JAPANESE SUSHI RECIPE INGREDIENTS

100-g pkg seaweed (or natural) rice crackers
1/4 cup mayonnaise
2 - 3 tsp wasabi paste
1/2 field cucumber or 1/4 English cucumber
1/2 red pepper
1 tsp black sesame seeds

JAPANESE SUSHI RECIPE INSTRUCTIONS
1. Stir mayonnaise with 2 tablespoons wasabi paste, in small bowl. Add more wasabi if desired. Thinly slice cucumber, and julienne red pepper.

2. No more than 1 hour before serving (or crackers may get soggy) spread mayo/wasabi mixture on crackers, top with 2-3 slices of cucumber, and 1-2 slices red pepper, sprinkle with sesame seeds.
Mayo/wasabi mixture and veggies can be prepared 1 day ahead. Try adding smoked salmon, or tuna. My version is vegetarian friendly. Thinly sliced green onions are also a nice addition..the Japanese sushi recipe is ready to serve...enjoy !
Japanese-sushi recipes: japanese-layered-sushi-rice

JAPANESE LAYERED SUSHI RICE

2011-08-15T23:16:00.000-07:00

JAPANESE LAYERED SUSHI RICE
Japanese Sushi Recipe INGREDIENTS

6 c. rice, cooked
1 c. Japanese rice vinegar
1 c. granulated sugar
2 tsp. salt

GARNISH:

1 pkg. fish cake, sliced
4 eggs, beaten & cooked in a single layer, then sliced into strips
Optional: Grated carrots & sliced string beans

TUNA MIXTURE:

2 (6.5 oz.) cans tuna
6 tbsp. sugar
8 tbsp. shoyu

Japanese Sushi Recipe INSTRUCTIONS
Cook rice using less water than usual. Let rise cool. Mix vinegar, sugar and salt. Cook on stove until well mixed. Pour over rice and mix well. If desired, add grated carrot and sliced string beans; mix well.

In skillet fry tuna with sugar and shoyu until turn absorbs the liquid. In a pan place half the rice mixture on bottom, add tuna. Top with the remaining rice. Garnish with sliced fish cake and strips of egg.

JAPANESE INARI SUSHI RECIPE

2011-07-15T23:17:00.000-07:00

JAPANESE INARI SUSHI RECIPE

Japanese Sushi Recipe INGREDIENTS

12 aburage (makes 24 sushi)
3 c. dashi
2 tsp. salt
2 tbsp. mirin
1 tsp. soy sauce
1/2 c. sake
1/2 c. sugar
2 c. rice
2 c. water

AWASEZU (Cooked Vinegar) :

1/4 c. white rice vinegar
1/4 c. sugar
1 tsp. ajinomoto
2 tsp. salt

Japanese Sushi Recipe INSTRUCTIONS
Cut aburage in half, open edge to form a pocket. To remove grease, boil in hot water for 5 minutes with cover, drain. Combine dashi, salt, mirin, soy sauce, sake and sugar and bring to boil. Add aburage and simmer (very low heat) gently 1 1/2 hours or until liquid is almost absorbed. Set aside and cool. Wash rice well and cook with 2 cups water.

Combine vinegar ingredients and heat until dissolved, constantly stirring, cool. Sprinkle cooked vinegar over the rice and mix thoroughly with a cutting motion. Fan to cool. Fill inside of aburage with seasoned rice, not to over stuff.

JAPANESE MAKI SUSHI RECIPE

2011-05-15T23:17:00.000-07:00

JAPANESE MAKI SUSHI RECIPE

Japanese Sushi Recipe INGREDIENTS

5 c. raw white Calrose rice
2 tsp. salt
1 c. Japanese rice wine vinegar
3/4 c. sugar
1 1/4 tbsp. salt
3 dried shitake mushrooms
1 pkg. kanpyo
1/2 c. sugar
1/2 c. shoyu
1/4 c. dried shrimp
2 c. water or dashi
10 strips carrots (length of nori)
10 sprigs watercress (nori length)
1 can tuna
1/4 c. sugar
1/4 c. shoyu
1 pkg. (10 sheets) sushi nori

Japanese Sushi Recipe INSTURUCTIONS
Wash and cook rice. Sprinkle salt over hot rice and mix.

Mix vinegar, sugar, and salt thoroughly until it becomes a clear liquid. Mix this vinegar sauce into the hot rice.

Soak shitake and kanpyo in water until soft. Cut off stems.

Boil together sugar, shoyu, dried shrimp, and dashi. Add shitake then simmer 10 minutes. Add carrots and cook until tender. Remove carrots to cool. Cook kanpyo in the same liquid, then drain it and shitake. Slice shitake into thin strips.

Cook tuna, sugar, and shoyu, stirring periodically until liquid is absorbed. Cool.

Lay a piece of nori on bamboo roller. Place 1 cup rice evenly over 2/3 of nori. Place filling across the middle of rice starting with tuna, adding shitake, carrot, watercress and kanpo. Roll rice over filling then wet nori edge with vinegar sauce and seal. Pack rice by wrapping bamboo tightly around roll.

Sushi Rice Recipe - Japanese Recipe

2011-04-15T23:19:00.000-07:00

Sushi Rice Recipe - Japanese Recipe

Japanese Sushi Recipes Ingredients:

* 3 cups Japanese rice
* 3 1/4 cups water
* 1/3 cup rice vinegar
* 3 Tbsp sugar
* 1 tsp salt

Japanese Sushi Recipes INSTRUCTIONS:
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 Japanese sushi rice right away.

JAPANESE EMAKI - SUSHI

2010-07-08T23:14:00.000-07:00

JAPANESE EMAKI - SUSHI

Japanese Sushi Recipes INGREDIENTS

1 can luncheon meat
3 eggs
1 cucumber
5 c. rice
6 pieces laver (sea weed)
Seasonings
100 c vinegar
4 tbsp. sugar
Dash of soyu sauce
Pkg. Hanakatsuo (bonito)

Japanese Sushi Recipes INSTRUCTIONS:

Cook rice with sea weed and salt.
When rice is done, add vinegar with sugar and mix together well.
Cut cucumber in 3 pieces length and in width.
Lightly salt and wring out excess moisture.
Cut luncheon meat into square strips.
Fry or broil all sides.
Toss with soyu sauce and bonito flakes.
Mix eggs with 4 tablespoons sugar and a dash of soyu sauce.
Fry in square small pan and cut into 6 pieces of egg sticks.
Heat one side of lave first. Place this side down on sushi bamboo for rolling.
Spread rice on the layer.
Then top with cucumber, egg, and lunch meat in center.
Carefully roll and press edges together. Slice, starting in the center and working outward, into 8 pieces, with sharp knife.
The Japanese sushi recipe of temaki is ready to serve..enjoy !

japanese-crabmeat-roll-sushi.

JAPANESE NORI MAKI SUSHI

2010-07-08T23:13:00.000-07:00

JAPANESE NORI MAKI SUSHI
A great Japanese sushi recipe to try !

Japanese Sushi Recipes INGREDIENTS

1 c. short grain brown rice
2 c. water
4 sheets dried nori
1/2 tsp. Instead of Salt
2 to 4 tbsp. rice vinegar
2 tsp. honey

FILLING INGREDIENTS:

Choose 3 for each roll: Cooked chopped spinach Toasted sesame seeds Strips of scallion, bell pepper, celery, omelette, (no yolk) lightly steamed asparagus, carrot, or green beans Pickled umeboshi plum (use just a bit) Avocado Chopped watercress Mushrooms

CONDIMENTS:

Shoyu, sweet and hot mustard
Pickled ginger

The outside wrapper nori, is made from seaweed. It has best flavor when freshly toasted and eaten soon after.

Japanese Sushi Recipes INSTRUCTIONS
If you want to include mushrooms, shitakes are traditional, but normal ones work too, sauteed and cut in strips. If you do come upon some dried shitakes, soak several in water, then simmer in 2 teaspoons each shoyu and sherry. Chop fine or cut into strips.
Cook rice, uncovered, in boiling water for 5 minutes, then cover and reduce heat to low. Simmer for 45 minutes.

While the rice is cooking, select and prepare your choice of fillings. You'll be making 4 rolls, it's fun to vary the fillings in each. Combine about 3 of the suggested ingredients in each.

Unless the nori sheets you have are pre-toasted, wave each one over a flame (a gas burner is ideal), holding it with tongs or fingertips, so that each sheet changes color and texture slightly, becoming light and coarser.

Dissolve Instead of Salt in rice vinegar in a small saucepan and add honey; heat gently to liquify. When the rice is cooked, turn it out onto a large platter or baking dish with sides. Pour the vinegar mixture over it, stirring as you do, and fanning the steam away, a folded newspaper works nicely. When the rice has cooled to room temperature, it is ready.

For rolling the sushi, a traditional bamboo mat is great, but not essential; a big cloth napkin works fine, just a little bigger than the nori sheets. Place the mat or cloth flat in front of you and put the first sheet of nori on it. Moisten your fingers with water or vinegar and spread 1/4 of the seasoned rice on the meat, covering it except for an inch or 2 at the top, which you'll use to seal the roll.

The rice should be not quite 1/2 inch thick. Across the middle, parallel to the top, form an indentation and place the filling materials there, forming a thin line from one end to the other. For example: A strip of omelette, a line of chopped watercress, and strips of red bell pepper. Aim for beauty and harmony too.

Grasping the nearest side of the mat, roll it up and away from you toward the top, pressing the whole thing together tightly and pushing the filling ingredients into place if necessary. Dampen the remaining "flap" of nori and seal the roll by pressing the flap along the length of the roll. Place the roll on a cutting board and slice it with a very sharp knife into 1 inch segments. Arrange, cut side up, and serve. The Japanese sushi recipe nori maki is ready to makes about 6 servings...enjoy the sushi !
Japanese-chirashi-sushi-recipe.

JAPANESE CRABMEAT ROLL SUSHI

2010-07-08T23:11:00.000-07:00

JAPANESE CRABMEAT ROLL SUSHI
A great Japanese sushi recipe to try !
INGREDIENTS

3 American c. white med.-grain rice

VINEGAR SAUCE:

1 c. rice vinegar
1 c. white sugar
2 heaping tsp. salt

Heat to dissolve sugar; don't boil; let cool.

FILLING:

Artificial crabmeat, mixed with mayonnaise
Cucumber, cut into thin strips

INSTRUCTIONS
Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.
When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.

Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls. The Japanese sushi recipe of crabmeat is ready...enjoy the sushi !
Japanese-chirashi-sushi-recipe