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Sushi Recipe

sushi

Sushi making is a delightful and artistic culinary skill that has been perfected over centuries in Japan. Here are the basic steps and key elements of sushi making:

Ingredients:

  1. Sushi Rice: Sushi rice, also known as shari or sumeshi, is the foundation of sushi. It's short-grain rice seasoned with rice vinegar, sugar, and salt.
  2. Nori Seaweed Sheets: Nori is used to wrap sushi rolls. It's roasted seaweed that adds a distinct flavor and helps hold the roll together.
  3. Fresh Fish and Seafood: Sushi often features fresh fish like salmon, tuna, or yellowtail. You can also use cooked seafood like shrimp and crab.
  4. Vegetables: Common choices include avocado, cucumber, carrots, and radishes.
  5. Condiments: Soy sauce, pickled ginger (gari), and wasabi are typically served alongside sushi.

Tools:

  1. Bamboo Sushi Rolling Mat (Makisu): This mat is used for making rolled sushi, such as maki and temaki.
  2. Plastic Wrap: Wrapping the bamboo mat in plastic wrap prevents rice from sticking to it.
  3. Sharp Knife: A sharp, wet knife is essential for clean cuts.

Basic Sushi Types:

  1. Nigiri Sushi: Hand-pressed mounds of sushi rice with a slice of fish or seafood on top. Wasabi can be added between the rice and fish.
  2. Sashimi: Slices of fresh raw fish served without rice.
  3. Maki Sushi (Sushi Rolls): Rolled sushi with rice, fish or vegetables, and nori seaweed. Popular varieties include the California roll, spicy tuna roll, and more.
  4. Temaki Sushi: Hand-rolled sushi cones made by wrapping a sheet of nori around rice, fish, and vegetables.

Basic Steps:

  1. Prepare Sushi Rice: Rinse and cook sushi rice following the package instructions. Season with a mixture of rice vinegar, sugar, and salt while the rice is still warm.
  2. Prepare Ingredients: Slice fish, vegetables, and other ingredients into thin strips.
  3. Lay Out Nori: Place a sheet of nori on a bamboo sushi rolling mat, covered with plastic wrap.
  4. Add Rice: Wet your hands to prevent sticking, then spread a thin layer of sushi rice evenly over the nori, leaving a small border along one edge.
  5. Add Fillings: Place your choice of fillings (fish, vegetables, etc.) on top of the rice.
  6. Roll: Use the bamboo mat to roll the sushi into a tight cylinder, applying gentle pressure.
  7. Slice: Use a sharp, wet knife to slice the sushi roll into bite-sized pieces.
  8. Serve: Arrange your sushi on a plate, add condiments like soy sauce and pickled ginger, and enjoy!

Sushi making takes practice to perfect, so don't be discouraged if your first attempts aren't flawless. With time and experience, you'll become a sushi-making master.

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MISO SOUP 

Miso soup is a classic Japanese soup made with a flavorful broth, miso paste, and various ingredients like tofu, seaweed, and green onions. Here's a basic miso soup recipe:

Ingredients:

  • 4 cups dashi stock (you can use bonito flakes or kombu seaweed to make dashi, or use store-bought dashi granules)
  • 3-4 tablespoons miso paste (white or red, depending on your preference)
  • 1/2 cup cubed tofu (silken or firm, as preferred)
  • 2-3 green onions, thinly sliced
  • 1 sheet of nori seaweed, cut into thin strips (optional)
  • 1-2 shiitake mushrooms, thinly sliced (optional)
  • 1 teaspoon soy sauce (optional, for added depth of flavor)
  • 1/2 teaspoon mirin (optional, for a touch of sweetness)

Instructions:

  1. Prepare the Dashi Stock:
  2. If using bonito flakes: In a pot, bring 4 cups of water to a boil, then add 2-3 tablespoons of bonito flakes, remove from heat, and let steep for about 5 minutes. Strain the stock to remove the bonito flakes.
  3. If using kombu seaweed: In a pot, soak a 4-inch piece of kombu seaweed in 4 cups of water for at least 30 minutes, then bring it to a simmer and remove the kombu.
  4. If using store-bought dashi granules, follow the package instructions to prepare the stock.
  5. Add Mushrooms (Optional):
  6. If using shiitake mushrooms, add them to the simmering dashi stock. Cook for a few minutes until they become tender.
  7. Add Tofu:
  8. Add the cubed tofu to the simmering stock. Let it heat through.
  9. Dilute Miso Paste:
  10. In a small bowl, dilute the miso paste with a few tablespoons of the hot dashi stock. Mix until the miso is smooth and fully incorporated.
  11. Add Miso Paste:
  12. Gently stir the diluted miso paste into the soup. Avoid boiling the soup once the miso is added, as high heat can destroy its flavor.
  13. Add Soy Sauce and Mirin (Optional):
  14. If desired, add soy sauce and mirin to the soup for extra depth of flavor. Stir to combine.
  15. Serve:
  16. Ladle the miso soup into bowls. Garnish with sliced green onions and nori seaweed strips, if using.

Miso soup is a versatile dish, and you can customize it by adding other ingredients like seaweed, spinach, or even clams or shrimp for a different twist. It's a comforting and nutritious soup often served as a starter in Japanese meals. Enjoy your homemade miso soup!

Mistakes Everyone Makes When Preparing Homemade Sushi 

  • Not using the right kind of fish ( Use /sushi sashimi grade ONLY)
  • Handling raw fish incorrectly 
  • Using the wrong rice.

Where to get fresh sashimi in the bay area : 

Truefish SF www.truefish.com. 15% off with code TF-BITE10

Nijiya super market SF

Tokyo fish Berkeley or H Mart in South Bay.

Where to get fresh sashimi in NYC : 

https://shop.yamaseafood.com/ 

H mart in Midtown