SUSHI
For 3 Rolls:
For Sushi Rice: 250g Sushi Rice, 330ml Water, 90 ml Rice Vinegar, 50g Sugar, 1 tbsp salt, 3 Nori Sheets
For Tofu Maki:Wasabi Mayonaisse, (1 egg yolk, tbsp lemon juice, tbsp white wine vinegar tspn mustard, vegetable oil until it binds approx ½ a cup, 1 tspn wasabi or to taste),one small bunch of Chives, 9 thin Thai asparagus spears, 80g Enoki Mushrooms.
Marinade 80g Tofu cut into strips in 4 parts water 1 part Mirrin, 1 part soy sauce and 1 part Sugar
For California Roll:For Crab salad: 100g fresh crab, Mayonnaise ( one egg yolk, tbsp lemon juice, tbsp white wine vinegar tspn mustard. Mix together and then slowly add vegetable oil until it binds, approx ½ a cup), then add Tabasco to taste, Worcester sauce to taste, 2 tablespoons tomato Ketchup. Mix the crab with mayonnaise until you get the consistency you prefer.
2 Avocado’s sliced into strips, Seasame Seeds
For Salmon inside-out roll: Three long strips of salmon, approx 80g each (pre freeze the strips and then defrost), one avocado, half a lemon, small bunch of chives), sesame seeds
First prepare the rice. Rinse under running water for 5 minutes and strain all excess water. Place in rice cooker, or steamer and add 330ml of water. When rice is cooked place in a glass tray. Mix together the rice vinegar, salt and sugar whilst the rice is cooking, and then add to when the rice is ready.
For Tofu Maki: Lay one Nori sheet on a sushi mat and cover all but the top 6th with rice. In a line along the middle add a bunch of chives, the thai asparagus, enoki mushrooms, wasabi mayo and a line of tofu. Bring the end nearest to you up and around the ingredients and squeeze, clutching the roll with both hands. Move both thumbs back under the roll, roll-up with your hands to create a nice circular finish. Now cut the roll in half, and each half into thirds. A wet knife helps to ensure ease of cutting.
For California Roll (Inside-out): Lay one half sized Nori sheet on a sushi mat and cover entirely with rice (1/4” thick) and then scatter with sesame seeds. Turn the sheet upside-down so the clear nori sheet is facing you and the rice is on the other side. In a line along the middle add a bunch of chives, line of crab salad, avocado and mayo. Bring the end nearest to you up and around the ingredients and squeeze, clutching the roll with both hands. Move both thumbs back under the roll creating a nice circular finish. Now cut the roll in half, and each half into thirds
For Salmon inside-out roll: Lay one half sized Nori sheet on a sushi mat and cover entirely with rice (1/4” thick) and then scatter with sesame seeds. Turn the sheet upside-down so the clear nori sheet is facing you and the rice is on the other side. In a line along the middle add a bunch of chives, line of Salmon, Avocado and mayo. Bring the end nearest to you up and around the ingredients and squeeze, clutching the roll with both hands. Move both thumbs back under the roll creating a nice circular finish. Now cut the roll half, and each half into thirds
For sushi ingredients by mail go to:
http://www.japanesekitchen.co.uk/sushi_kit.html
