tpORROgon

Printed in China

This is a Parragon Publishing Book This edition published in :!O09

Parragon Publishing Queen Street House 4 Queen Street Bath BAllHE, UK

Copyright © Parragon Books Ltd 2004

All rights reserved. No part ofthis publication may be reorecucec, stored in a retrieval system.or transrnttted, in any form or by any means, electronic, mechanical, photocopying, recordi ng, or otherwise, without the prior permission of the copyright holder.

ISBN, 978-1-4075-6824-9

Produced by the Bridgewater Book Company Ltd. Project Designer: Michael Whitehe<ld

Project Editor: Anna Samuels

Photographer: David Jordan

Home Econormst-Jacquelf ne Bellefontaine Cover design: Talking Design

Notes for the Reader

This book uses Imperial, metric, or US cup measurements. Follow the same units of measurement throughout; do not mix imperial a nd metric. All spoon rneasu re rnents are level: teaspoons are assumed to be 5 ml, and tablespoons are assumed to be 15 mi. Unless otherwise stated, eggs and Individual vegetables are mediu m, a nd pepper is freshly ground black pepper.

Recipes using raw or very lightly cooked eggs should be avoided by infants. the elderly, pregnant women, convalescents.and anyone with a chrome condition. Pregnant and breastfeedlng women are also advised to avoid eating peanuts and peanut products.

contents

introduction

4

PART ONE

fish sushi

8

PART TWO

seafood sushi

PA RT TH R!E E

meat & poultry sushi

PART FOUR

rice, vegetables & tempura

index

4 'J!l'rRODU(TIOfd

introduction

king mackerel, and tuna. Pregnant women, nursing mothers, and young children should avoid eating these types of fish.

If you use raw fish, buy it from a good supplier or store that sells "sushi or sashirni grade" fish. Buy shellfish that comes from certified water and, once bought, refrigerate it immediately and use on the same day. Prepare everything else before taking the fish out of the refrigerator, keeping everything very clean, and serve immediately.

Included in this book are tasty recipes for fish and seafood sushi, meat and poultry sushi, and rice, vegetables, and tempura. There are four types of sushi dishes, which are made and presented differently: boat sushi, rolled sushi. pressed sushi, and scattered sushi.

SUSHI is a Japanese dish of small cakes of cold rice, traditionally with fish or vegetables, served with a vinegar sauce, pickles, and wasab! (Japanese horseradish). It is rapidly gaining in popularity outside Japan and the wide range of delicious recipes included in this book explains why.

-risingly. very little equipment is actually

-~;;wed to make sushi. A special bamboo mixing

- _ \twngiri or sushi-oke) would be useful, as

-.J u a pressing box (osh; waku) and a rice

_ ::~ a (shamoji). However, none of the mentioned -:: ..... _, is really essentia I. A su sh i mat (makisu) is ::3 the only piece of equlprnent that you will -~=:; and this can be found in most Japanese

=5 or a good cook store.

Sushi is made using both raw and cooked s: ~~ _ .f you use raw fish. this is at your own risk. 'i fish has more bacteria and parasites than _:: eed fish. Some diseases, such as dia betes and .: disease, preclude you from eating raw fish or _ :-sh. Please consult your physician if in doubt. ~'cury levels also tend to be higher in long-lived, - E-:# fish with darker meat, such as swordfish,

INTRDDU(TI"". 5

6 INTRODUCTION

;OAT SUSHI

.: -:it sushi dishes are made by wrapping nori ::=~er-thin sheets of dried seaweed) around -: ded rice and are excellent for serving toppings • :~ as fish roe or softer toppings such as tuna

+ a.cnnatse.

;' J .. lED SUSHI

-: -rg sushi {maki-zushi} is a very popular way of +a- ng sushi and does not require a huge amount :- -;:ractice in order to master the technique. - s+ eet of nori is spread with rice and fillings and

_ -=:J up. The roll is then cut into small pieces, are served with the cut side up so that the - ",j and colorful fillings can be seen. Thin or

--:",- rolls can be cut and only a small amount of

- ~ is necessary. A sushi roll can also be served

whole. When the rolls are made, they need to be cut with a very sharp and slightly dampened knife so that the rice does not stick. The rolls can be served with soy sauce, mayonnaise, or sweet chili sauce and can be presented on square or rectangular plates with pickled ginger and wasabi.

PRESSED SUSHI

This is one of the easiest types of sushi. Pressed sushi and box sushi ioshi-zusn! and hako-zushi respectively) are made in a three-piece bamboo pressing box (oshi waku) , though a pan with a loose bottom or a. terrine mold with drop-down sides is fi ne. If you have fixed-base pa ns, the sushi has to be made upside down: toppings are placed in the pan first and the rice is pressed on top; then

~

the sushi is turned out. Wait a few minutes to let

the flavors develop again before cutting the sushi, using a very sharp knife wiped damp between each cut so that the rice does not stick.

SCATTERED SUSHI

Scattered sushi (chirashi-zushi), like pressed sushi, is very easy to make. A pretty serving bowl for each person is key, as presentation of this food is important. Toppings are suggested in this book but you can mix and match toppings according to your own tastes. Add pickled ginger and wasabi to the topping as a garnish or serve them separately in little bowls alongside the soy sauce and Japanese mayonnaise for dipping.

INTRODUCTION 7

fish sushi

A WIDE selection of fish can be used to make sushi, each dish as beautiful and delicious as the next. The recipes included in Part One are very varied, from sushi boats to rolled, pressed, and scattered sushi using fish such as salmon, tuna, cod, eel, mackerel, and trout.

salmon roe sushi boats

Roe is often used for rnakl ng sushi, Most roe used is orange, either Ia rge sal man or trout roe or tiny flying fish roe. It can be bought in Jars. MAKES 8 PIECES

1/3 quantity freshl.y cooked sushi rice (see page 78)

a s m a Il sheets of toasted nod, each cut into

4 st.rips lengthwise

wasabi pa s te

8 tbsp salmon, trout, or fIyi:ng fish roe

J

,

D.ivide the rice into 8 batches. Dampen your hands to stop the rice sticking, then shape each batch of the rice into an oval ustng your hands. Carefully wrap a strip of norl around each piece of rice and trim off any excess, then stick together at the join using a couple of crushed grains of rice.

Dab a little wasabi on top of each sushi boat and top with a tablespoon of the salmon roe. Serve the sushi straightaway with soy sauce on the side ..

ce

.iSH SUSHI 11

1Z PART ONIi'

salmon, spinach

Ie wasabi mash rolls

== §ood all-purpose or mashing potatoes like King Edwards or Desiree for this recipe. You want a smooth, thick mash so the filling stays solid and rolls easily. M A K E S z 4 PI EC E S

- ! ge potatoes, peeled and cut into fourths 1 scallion, finely chopped wasabi paste sa It

4 oZ/115 g sushi-grade salmon or piece of salmon fillet 1 tbsp oil 6 small sheets of toasted nori handful of spinach leaves, stems removed

:-~ potatoes in a pan of boiling salted water ::-30 minutes, or until tender. Mash, then --~m with the scallion and enough wasabi to ~ --:': ootatoes a bit of a kick. Season with salt ~ .::~. Chill for 30 minutes, or until the mash is

.: ,'"lg the salmon fillet, pull the skin off and :: - '1Y bon es. Heat the oi lin a ski Ilet a nd cook _ ~ -::: '1 over medi u m heat, a n both sides, for :=.:: or until it is cooked through. Cool and -:: - ,,-,,/cooked salmon into strips,

_:= -:'le mash into 6 equal portions. Put a :-= -:- i shiny-side down on a rolling mat

--::: ::"1gest end toward you and mound

1 portion of the mash on the bottom third of the norl. Lay a sixth of the spinach leaves on top, then a layer of salmon.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of thenori with water to seal the sushi roll closed.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. Turn the pieces on end and then arrange them on a plate. Repeat with the remaining ingredients.

FISH SUSHI li

to serve

shoyu (Japanese soy s a ue e ] wasabi paste

pickled ginger

14 PART ONE

seven-spiced salmon rolls

tnimi toqarasht is a seven-spice mix usually containing red pepper, sansho pepper, sesame seeds, flax seeds, pop py seed s, grou nd nori, and dried, ground ta ngerine peel. M A K E 5 24 PIE C E 5

5'f2-oz/150-g piece of salmon fillet s l c h Irn l togarashi (seven-spice powder) chili flakes 1 tbsp oil 1 quantity freshly cooked sushi rice (see page 78) 6 small sheets of toasted nori 2 tbsp Japanese mayonnaise

-~:: skin off the salmon fillet and remove any

-;;: Dust the surface heavily with sichimi

=sn: and sprinkle over a few chili flakes. Heat _ -- in a skillet and cook the salmon over -~ - ........ heat on both sides for 8 minutes, or until :: - ::h rough. Cool and fla ke into large pieces. de the rice into 6 equal portions. Put a - ~ =:: :.= nori sh i ny-side down on a roll i ng mat with _ -- ~;;s-:: end toward you. Using wet hands, :'- ~ oortron of the rice in an even layer on the ::: ;"g;l:_ lnch/z em of nori visible at the end - :::::" vay from you. Don't squash the rice or

- - -:: ~:.--~r too thick-you should be able to

-= --;; --pi +irough the rice.

_ = ::- _ :;e mayonnaise onto the rice at the - - :::5: you. Lay a sixth of the salmon on top

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling. lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. Turn the pieces on end and arrange them on a plate. Repeat with the remaining ingredients. Serve with shoyu, wasab], and pickled ginger.

FISH SUSHI 15

swee't chili salmon hand rolls

Sweet chili sauce is available in many different brands. The best are Thai brands, available from Chinese and Thai stores. MAKES 6 PIECES

Season the piece of salmon with the salt and pepper. Heat the oil in a skillet until it is very hot, then add the salmon ski n-slde down. Cook for 2 minutes, or until the skin is very crisp, then turn the heat down to medium and cook for an additional 2 minutes. Turn the salmon over and cook for an additional minute, or until it is cooked through. Let cool, then flake the salmon, keeping some pieces attached to the crispy skin.

Lay a piece of non out on the counter and put some rice on the sheet. Spread the rice out evenly 50 that it takes up the bottom two-thirds of the sheet. Lay a sixth of the salmon, salmon skin, and scallion on the rice, then drizzle over a little mayonnaise and dot on a tiny amount of sweet chill sauce. Roll the nori into a cone, folding the bottom corner in asyou roll. You will have to paste thejeln together with a couple of crushed grains of rice. Repeat with the other pieces of nori. Garnish with cucumber batons ..

16 PART ONE

51h.-ol!l50·g piece of salmon fi.llet, sktno n sa lt and pepper

1 tbsp oil

3 large. sheets of to.a.sted n cr l, halved 1/4 quantity freshly cooked sushi rice

(see page 78)

2 scallions, halved and shredded 4 tb s p Japanese mayonnaise

2 tbsp sweet chili sauce

to 9Qrnhh cucumber batons

salmon, asparagus Ik mayonnaise rolls

Japanese mayonnaise is also called "kewple mayonnaise" because ofthekewpie doll logo

used by the company. It usually comes in a plastic bottle within a bag printed with a kewple doll outline.

You can use ordinary mayonnaise instead, though a whole-egg mayonnaise will taste better, as it tends to be less vinegary or sweet. M A K E S 24 P' E C E S

6a spa ragus s pe a r s s1h -OZ/150-g piece of salmon fill.et or the

same amount of sushi-grade s almcn, cut into bat.ons

1 tbsp all

lay the asparagus spears flat in a skillet filled with Simmering water and cook until tender when pierced with the tip of a knife .. Cut into 3112-inchl 9-cm lengths and let cool.

If using th e salmon fillet, pull the ski n off and remove any bones. Heat tile 011 in a skillet and cook the salmon over medium heat on both sides for 8 minutes, or until it is cooked through. Cool and flake into large pieces.

Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you .. Using wet hands, sp rea d 1 portion of the ri ce ina n even I ayer on th e nori, leaving 3/ 4inch/2 em of nod vlsl ble at the end farthest away from you. Spread a small amount of wasabi onto the rice at the end nearest you,

18 Pli.IIT DI\IE

1 qu arrtlty freshly cooked sushi dce (see page 78)

6 s m a l l sheets of to.asted nod was a b i pas t,e

1 tbsp Japane.se mayonnaise 1 tsp toasted sesame seeds

then spread on the mayonnaise. Lay an asparagus spear on top of the mayonnaise, then put some of the salmon next to it. Sprinkle the sesame seeds on top.

To roll the sush l, fold the mat over, starti ng at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. Turn the pieces on end and arrange them on a plate. Repeat with the remaining ingredients. Serve with shoyu and pickled ginger.

to serve

shoyu (Japanese soy sauce) pickled ginger

FISH SUSHI 19

to serve

pickled ginger wasabi paste

:10 PART ONE

Oil an ash! waku or terrlne mold (preferably with drop-downsIdes), then line it with a piece of plastic wrap so that the plastic wrap hangs over the edges. This is to help you pull the sushi out afterward .. Pack the mold 11/4 inches/3 ern full with the rice, Mix the mayonnaise with the lemon zest and spread a layer of mayonnaise on top of the rice .. Arrange the smoked salmon and avocado in thick, diagonal strips on top of the rice .. Cover the top of the rice with a strip of plastic wrap, then put another terrine mold On top and weight down with something heavy, such as a couple of cans of tomatoes.

Chill the sushi for 15 minutes, then take off the mold and weights and pullout the sushi .. Cut the sushi into 8-10 pieces with a wet, sharp knife. Serve with pickled ginger and wasabi paste ..

salmon, lemon mayonna.ise Ie avocado p r e ss e d sushi bars

Osh! waku are wooden boxes made for pressing sushi. They consist of

a frame plus a removable lid and base and come in different sizes. M A K e 5 8 - 10 P 1£ C E S

'h. q u an tf t y freshly cooked sushi rice (see page 78) 2 tbsp Japanese mayonnaise 2 tsplemon zest Sl/l OZ/ISO g smoked satrno n 1 I a rge ri pe avoca do,. cut j'n to t h i n ba tons

FISH SUSHI 1.1

pressed sushi with smoked salmon Ie cucumber

Smoked salmon makes a good ingredient in sushi because of its texture. You can buy a piece of fillet and sl ice it yourself if you wa nt thicker slices. M A K E S 8 - 10 P [ E C E S

to serve

pickled ginger wasabi paste

11 PART OlliE

'12 .. quantity fre.shly cooked sushi rice

(see page 78)

2 tbsp Japanese mayonnaise 7 o zi z oo g smoked salmon

'/2 cucumber, peeled and cut into very thin slices

Use a conventional wooden or plastic oshi waku or oil a terrine mold and line it with a piece of plastic wrap so that the plastic wrap hangs over the edges. This is to help you pull the sushi out afterward. Pack the mold 1'/4 inches/g em full with the rice. Spread a layer of mayonnaise on top of the rice. Arrange the smoked salmon and cucumber in diagonal strips on top of the rice, doubling up the salmon if you have enough so that the topping is nice and thick. Cover the top of the rice with a stri p of plastic wrap. then put another terrine mold on top and weight down with something heavy. such as a couple of cans of tomatoes.

Chill the sushi for 15 minutes, then take off the mold and weights and pull out the sushi. Cut the sushi into 8-10 pieces with a wet, sharp knife. Serve with pickled ginger and wasabi paste.

FISH SUSHI 23

to serve pickled ginger wasabi paste

cod goujon hand rolls with tartare sauce

Tartare sauce can be easily bought-just look for a premium brand based on a whole-egg mayonnaise for the best flavor. If you don't like tartare sauce, use mayonnaise with this recipe. M A K E S 6 P J E C E 5

6 cod or haddock goujons 3 large sheets of toasted nori, halved '/4 quantity freshly cooked sushi rice (see page 78) 3 tbsp tartare sauce, plus extra to serve 3 scallions, halved and shredded

the fish goujons according to the package - e crlons. Cool them, then cut them into z-lnch/q-cm pieces.

.ay a piece of nori out on the counter and put ; - +e rice on the 5 heet. Spread the rice out even Iy

+ at it takes up the bottom two-thirds of the -:;:::. Spread a little of the tartare sauce onto _ ·:e and top with a sixth of the goujons and - on. Roll the nori into a cone, folding the

-::::-m corner in as you roll. You will have to paste

- :: _.::. n together with a cou pie of crushed grai ns

== Repeat with the other pieces of nori. Serve -_ oickled ginger, wasabi paste and extra tartare

- ~=;: "or dipping.

FI5N SUSHI 2.5

16

PA!:.T OWE

glazed eel hand rolls

The eel (unagi) used for sushi has a soy, sake, and mlrtn glaze brushed over it

before cooking. You can buy glazed eel from Japanese stores, or you can use smoked eel fillets, which may be easier to find. M A K es 6 PIE C E S

:;Out the soy sauce, mirin, and sake in a pan and smrrrer for 5 minutes, or until slightly thickened. ::'::ir in a teaspoon of honey, then taste, adding +ore honey until the sauce is sweet enough "'Jr your taste.

Layout a piece of nori on the counter and put scrne rice on the sheet. Spread the rice out evenly :0::' that it takes up the bottom two-thirds of the s-ieet, Lay a sixth of the eel over the rice and ::; 'zzle the eel and rice liberally with the sauce. ~:-:d a couple of slices of avocado, Roll the nori into ::. cone, folding the bottom corner in as you roll. You

• '11 have to paste the join together with a couple ::= crushed grains of rice. Repeat with the other ::: .::ces of nori.

'/2 cup soy sauce 2 tbsp mirin

2 t b sp sake honey, to taste

3 large sheets of toasted nori, halved '/4 quantity freshly cooked sushi rice

(see page 78)

2 smoked eel fillets, cut into strips lengthwise '/2. ripe avocado, cut into slices

FI5 JUSHI 21

scattered with smoked

sushi mackerel

Da.ikon is a long, white radish that has a crisp white flesh and a peppery flavor.

It goes well with fish and is often used as a ga rn ish. Sf R V E 5 4

8 snow p ea s 2·inc'h/s-cm :p.iece of d afko n 1 quanti.ty freshly cooked sus·hi rice [se e pag e 78) juice and z e st of 1 lemon

Cook the snow peas in boiling, salted water for 1 minute. Drain and put aside to cool. Shred the daikon using the finest setting on a rnandoline or a very sharp knife, If you are using a knife, cut the daikon into long, thin slices and cut each slice along its length as finely as you can,

Mix the sushi rice with the lemon juice and lemon zest.

Divide the rice between 4 wooden or ceramic bowls-they should be about 3/4 inch/z ern full. Scatter th e scallion over the too. Arra nge the mackerel. cucumber, snow peas, and daikon on top of the rice. Garnish with pickled ginger and a small mound of wasabi,

18 PART ONE

2. s ca lljo ns , finely chopped

2. smoked mackerel, skin removed a n d cut. into d l ag on a l strips

'/~ cucumber, peeled and cut into slices

to g.arnish pickled ginger wasabi paste

to serve

Ponzu Sa u ce (see page 48)

chopped radish with toasted sesame seeds

10 PALl:T OIlE

smoked trout sushi boats

Smoked trout can be bought as fillets or as whole trout.

The whole trout often have a more pronounced flavor. M A K E S 8 .P t t c E 5

1/3 quantity freshly cooked s u s h l rice (see page 78) 2 small sheets of toasted nori, each cut into 4 strips lengthwise z tbsp Japanese mayonnaise

de the rice into 8 batches. Dampen your hands _ :..op the rice sticking, then shape each batch of --~ rice into an oval using your hands. Carefully ~p a strip of nori around each piece of rice and ..., off any excess, then stick together at the join

_ - 5" a couple of crushed grains of rice.

Mix the mayonnaise with the lemon zest and _ .::: a nd spread a little on top of each sushi boat. '1kle with some scallion, then top with some of - :: s-noked trout and smoked salmon. Serve the ;- straightaway with Ponzu Sauce and chopped _ - .="" with toasted sesame seeds.

1 tsp grated lemon z e s t z tsp lemon juice

z scallions, finely chopped

1 smoked trout fillet, flaked

2 OZ/55 g smoked salmon, cut into strips

fiSH s u s u i 11

teriyaki tuna sushi with green

pressed bea.n strips

Pickled ginger slices are used to cleanse the palate in between eating different types of sushi. Pickled ginger can be bought in bags and is often a bright pin k color. M A .1< E S f S P t e c E 5

!

I '~,

• •

7 OZ1200 g s u.sh l-ig r ade tuna or tuna fiUe.t • thi.nly sliced

2 tbsp teriyaki sauce 1 tbsp otl

10 green beans, tri.mmed and cut in half oil. for hying

1 tsp toast.ed sesame seeds III quan tl+y freshly cooked sus hl rice (see page 78)

2. tbsp Japanesemayon.naise

12. PART ONE

Coat the tuna slices in the teriyaki sauce and cook in the oil in a skillet for 1 minute on each side. Then cut them into thick strips. Blanch the green beans in boiling water for a minute .• then cool under cold running water and drain.

Oil an oshi waku or 7-inchI18-cm loosebottomed square cake pan and line it with a piece of plastic wrap so that the plastic wrap hangs over the edges .. This is to help you pull the sushi out afterward. Oil the plastic wrap and scatter in the sesame seeds. Pack the pan 1'/4 lnches/j em full with the rice. Spread a layer of mayonnaise On top. Arrange the tuna and green beans in thick. diagonal strips over the rice. Cover the top of the rice with a strip of plastic wrap, then put another cake pan on top and weight down with something heavy, such as a cou pie of ca ns of tomatoes.

let the sushi chill for about 15 minutes, then take off the pan and weights, loosen the sides of the pan and pull out the sushi. Cut the sushi into about 15 pieces with a wet, sharp knife .. Serve with pickled ginger and wasabi paste.

to serve

pickled ginger wa s a b t p a s t e

FI H SU HI ~:I

tuna tatakihand rolls

Hand rolls can be made in different sizes. They should ideally be big enough to need several bites, but you ca n make smaller cockta i l-size tolls if you prefer. M A K E S 6 P t s c E S

Mix the black pepper. ginger, and sesame seeds together and rub them allover the tuna, pressing the seeds on flrrnly, Season the tuna lightly with salt. Heat the oil in a skillet until it is very hot. Sear the tuna on all sides for 6 minutes, or until it is almost cooked through-keep pressing it until it feels firm. Remove from the skillet and cool, then slice into thin slices. Layout a piece of nor! on the counter and put some rice on the sheet,

34 PART ONE

1 tsp black pepper

1 tbsp grated fresh g lng e r 1 tbsp sesame seeds

51/2" ozl1so g s u s h i'-gra de tuna or very fresh tuna fillet

salt

2 tbspoil

3 large sheet.s of toasted nod, halved 1/4 qua.ntity freshly cooked sushi rice

(see page 78) 'tzcucumber, cut into batons 4 tbsp Japanese maycnnatse wasabi paste

Spread the rice out evenly so that it takes up the bottom two-thirds of the sheet.

Lay a sixth of the tuna and cucumber on the rice, then drizzle over a little mayonnaise and dot on a finy amount of wasabi. Roll the nori into a cone, folding the bottom comer in as you roll You will have to paste the join together with a couple of crushed grains of rice. Repeat with the other pieces of norl.

flSI1 SUSHI 3S

'6 PAIiiT ONE

tuna sesame blocks

Sesame oil comes in 2 sorts:

pale unroasted oil, usually Middle Eastern, or dark roasted oil, usually from Asia or China.

The roasted oil has a much stronger flavor. M A K E 5 J 2 PIE C E S

3'/4 x 2'/2··inch (8 x 6-cml piece center-cut tuna fillet (ask for a piece 3/4 inch/2 em thick) 2 tsp sesame oil 2 tbsp toasted sesame seeds 3 small sheets of n o r l, cut into 4 strips lengthwise 2 tbsp oil

:: -.: the tuna into 12 cubes and roll the cubes in the -::_3me oil, followed by the sesame seeds.

Roll each cube in a sheet of nori. trtrnrning off excess so that the nod goes round the tuna - - ~-= with only a little overlap. Moisten the edge of

-;_: ~:Jri with a little water to stick it down.

+eat the oil in a skillet and put the _::5 into the skillet, standing them up on one --f~e end. Cook for 2 minutes, then turn over to : "" other nori-free end. The sesame seeds _ be a dark brown, but not burned, and the = s+ould have cooked most of the way through, -§" 3 rare patch in the middle. If you prefer

- '1a fully cooked, just cook each end for

_ :-ger.

F I S il 5 U S H 1 1 ,

seafood sushi

LOBSTER, shrimp, scallops, squid, and crab are used to create a tantalizing range of dishes in Part Two. Sushi's versatility is apparent in this selection of boat, rolled, scattered, and pressed sushi recipes.

40 !lART TWO

shrimp rolls

Avocado used for sushi should be firm and ripe, but not overripe, or the pressure used to roll the sushi win squash it, M A K E 5 12 P J E C E 5

2 red bell peppers 1 small ripe avocado, cut into s I i c e s 8 large cooked sheIled shrimp salt. and pepper

Preheat the oven to 4oo°FJ200°C. Put the bell peppers in a roasting pan and cook them for 30 minutes, or until the skins have browned and started to puff away from the flesh. Cool, then pull off the skins. Cut each bell pepper in half and discard the stem, seeds, and membrane,

Layout each bell pepper half on a board and make a pile of avocado slices along one end. Add 2 shrimp to each and season with salt and pepper. :(011 up the bell peppers tightly and wrap each roll --;'shtly in plastic wrap. then chill for 30 minutes.

Carefully unwrap the plastic wrap from the ~~H peppers and trim each end until it is straight. ::o.It each roll into 3 pieces with a wet, very sharp • nife, Turn the pieces on end and arrange them on .:;; nlate.

Sf.ll.FOOD SUSHI 41

4:1 PAIIT TWO

12 cooked jumbo shrimp, shelled and deveined

shrimp Ie avocado skewers

Nori sheets are made from dried laver seaweed and come in different sizes. If you can find them in both large and small sizes, use whichever is appropriate to the recipe. If you can find only one size, adjust the recipe to suit the size of the sheet. Buy nori sheets that are marked "toasted" if possible. Untoasted sheets are not as crisp or highly flavored, but you can toast them by passing the non-shiny side over a naked flame. When rolling the sheets, always put them on the mat shiny-side down. M A K E.5 6

1 quantity freshly cooked sushi rice

(see page 78)

6 small sheets of toasted nori

, tbsp Japanese mayonnaise 1 tsp lemon zest

= vide the rice into 6 equal portions. Put q sheet of -Jri shiny-side down on a rolling mat with the

:~ge5t end toward you. Using wet hands, spread . :ortion of the rice in an even layer on the nori, ~3ving 3/4 Inch/z cm of nori visible at the end -" -:'"'est away from you. Don't squash the rice or

-3 e the layer too thick-you should be able to

:::: the nori th rough the rice.

Mix the mayonnaise with the lemon zest _ then spread some onto the rice at the end -;;::i est to you. Lay 2 shrimp end to end on top

-- ~~e mayonnaise, then put a line of avocado

-= : :0 them. Lay a line of cucumber next to

- -= avocado.

2 ripe avocados, c u t into strips

a

2-inch/s·cm piece of cucumber, peeled and

cut into batons

6 bamboo skewers

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the norl with water to seal the sushi roll closed, Don't worry if anything falls out of the sides;just push it back in. Remove the roll from the mat and cut into 4 even-size pieces with a wet, very sharp knife. If you don't use a sharp knife, the roll will squash as you cut it. Lay the pieces on their side. Push each bamboo skewer through 4 pieces.

SEAFOOD' SUSHI 43

scattered sushi

wit.h s h r Im p , crab Be avocado

If you would like to keep the shrimp straight so that they are easier to arrange in lines, push a skewer through their length before cooking to stop them curling up, S E R V f S 4

I

i

44 PART TWO

6 large raw shrimp, shelled and deveined 1 tbsp oil

1 cooked prepared crab

1 quanti.ty freshly cooked sushi ric.e

(see page 78)

1 ripe avocado, cut. into st.rips

'h. cucumber,. peeled and cut into slices

Cook the shrimp by frying them for 2 minutes on each side in the oil, Once they are cooked, cool and cut in half lengthwise. Lift the crabmeat out of the shell.

Mix the sushi rice with the lemon juice and lemon zest.

Divide the rice between 4 wooden or ceramic bow.ls-they should be about 3/4 inch/z cm full. Arrange the shrimp, crab, avocado, and cucumber on top of the rice.

to serve pickled ginge.r wasabi paste lem on we,dges

461' A!! T T ~ .• 0

'/3 quantity freshly cooked sushi rice (see page 78)

2. s rna.ll sheets of toasted nod, each cut into 4 strips lengthwise

juice of 1 l e m on

lemon pepper crab sushi boats

To make a rea 1.ly quick a nd easy toppin g .. use a can of lemon pepper tu na instead of the era b.

Ora i n the tuna of a ny excess I iq u id a nd stir it well before use .. M A. K E S 8 PI E C E S

1 small cookedprepated crab 1 ts p grated lemon zest 1 tsp black pepper 2 tbsp Ja p an e s e m.ayonnaise 5 alt

Lift the crabmeat out of the shell and mix with the - lemon, black pepper, and mayonnaise. Season with salt to taste.

Divide the rice into 8 batches. Dampen your 'lands to stop the rice sticking, then shape each catch of the rice into an ova! using your hands .. .::::arefully wrap a strip of nori around each piece ::f rice and trim off any excess, then stick the seaweed together at the join using a couple of :rushed grains of rice.

Top each sushi boat with some of the crab ....,irluJe and squeeze over- a few drops of lemon ice. Serve the sushi straightaway with pickled ~ nger, wasabl paste, and lemon wedges.

5 AfODD SUS.I 47

crab, asparagus

Ie shiitake rolls with ponzu sauce

Shiitake mushrooms can be bought both fresh and dried. If you can't find the fresh mushrooms, soak dried ones in boiling water for 30 minutes, then drain and squeeze dry. You can now cook them according to the recipe. M A K E S 24 PIE C E S

6 asparagus spears 1 tbsp oil

6 shiitake mushrooms, s Hr e d

1 quantity freshly co oke d sushi rice (see page 78) 6 small sheets of toasted nori

wasabi paste 6 r r a b sticks, split in half lengthwise

.

p on z u sauce

3 tbsp mirin 2 tbsp rice vinegar 1 tbsp light soy sauce 2 tbsp bonito flakes 4 tbsp lemon juice

Lay the asparagus spears flat in a skillet filled with simmering water and cook until tender when pierced with the tip of a knife. Cut into 31h-inchl 9-cm lengths and let cool.

Heat the oil in a skillet and cook the

mushrooms over medium heat for 5 minutes, or until completely soft.

To make the Ponzu Sauce, put all the ingredients in a small pan and bring to a boil. Once

48 PART TWIJ

they have boiled, turn off the heat and cool the

sauce.

Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you. Using wet hands, spread 1 portion of the rice ina n even layer on the nori, leaving 3/4 inch/z cm of nori visible at the end farthest away from you.

Spread a small amount of wasabi onto the rice at the end nearest you. Lay an asparagus spear on top of the wasabi, then put 2 pieces of crab next to it. Add a line of mushrooms.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. Arrange the rolls on a plate. Repeat with the remaining ingredients, and then serve with the Ponzu Sauce.

SIAfOOD S ~ ",

california rolls

Crab sticks, sometimes called imitation crab sticks, are widely available. Made from fish or seafood, they are neatly shaped logs with a pink strip down one side.

Crab sticks are found in California rolls, but because of their neat shape they are a lso very usefu I for other types of rolled sushi. M A K E S 24 PIE C E S

1 quantity freshly cooked sushi rice (see page 78)

6 small sheets of toasted nor;

wasabi paste, plus extra to garnish

Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the

.

longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving 3/4 lnch/z em of nori visible at the end farthest away from you. Don't squash the rice or make the layer too thick-you should be able to see the nori through the rice.

Spread a small amount of wasabi onto the rice at the end nearest you. Lay 2 avocado batons down on top of the wasabi, keeping them parallel to the edge of the nori nearest you, then put 2 pieces of crab next to them. Add a line of cucumber batons.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling,

SO PART T 0

'/2 ripe avocado, cut into batons

6 crab sticks, split in half lengthwise 2-inch/5-cm piece of cucumber, peeled and

cut into batons

lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don't worry if anything falls out of the sides-just push it back in. The edges may well look ragged, but don't worry.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. If you don't use a sharp knife, the roll will squash as you cut it. Arrange the rolls on a plate. Repeat with the remaining ingredients. Serve with shoyu, pickled ginger, and some extra wasabi paste.

to se rv e

shoyu (Japanese soy sauce)

pickled ginger

52 PART TWO

inside-out california rolls

Sesame seeds are available raw ard toas.ted, the toasted ones having a more pronounced flavor. If you ca n fi nd oflly raw ones, dry-fry them ina hot ski llet unti I they brown and starr to 5 ..... .0; I aromatic M A K E S 24 PIE C E S

Divide the rice into 6 eq ua I portions .. Un e a rol j- 5" mat with plastic wrap to prevent the n (~ s: :.;- g to it. Put a sheet of nori shiny-side de wr OF} -:: - ~ mat with the longest end toward you. '_, 1§ '-""2: ha nds, spread 1 portion of the rice in on "'. ~r, Is ~::: on the nori, leaving no gaps, then turn : '2 I":''J' over so that the mat is against the rice,

Put some avocado ina laye r a: or e "'-.J :::. the roll, keeping it parallel to the ecge r ea :::0: you, and lay 2 pieces of crab in a line beside :. ::_t a li1E of cucumber next to them.

To roll the sushi, fold the mat ave", ~"E; -:;~g ;;: the end where the ingredients are and :u(k;~ g h the end of the nori to start the roll Keep rollir E lifting up the mat as you go and keeping the pressure even but gentle until you have flnished the roll. Put the sesame seeds on a plate and roll the sushi in them to coat the rice.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. If you don't use a sharp knife, the roll will squash as you cut it. Arrange the pieces on a plate. Do the same with the remaining ingredients.

1 quantity freshly cooked sushi rice

(see page 78)

6 small sheets of toasted nori 1/4 ripe avocado, cut into strips

6 cr a b sticks, split in half lengthwise 2-inch/5-cm pIe ce of cucumber, peered

and cut into batons

3 tb sp toasted sesame seeds

SEAFOOD SUSHI 5:1

pressed california sushi

Wasabi is usually bought as a paste or powder and is made from a grated root. The powder can be mixed to a paste and is often of a better quality than the tubes of paste. Wasabi is very strong, so be careful not to use too much. M A K E S 75 PIE C E S

'/2 quantity freshly cooked sushi rice (see page 78) 2 tbsp Japanese mayonnaise 1 tsp toasted sesame seeds '/2 avocado, cut into strips 4 crab sticks, sliced on the diagonal, or the flesh from a coo.ked, prepared crab '/2 cucumber, peeled and cut into very thin slices

54 PART TWO

Gil an osn! waku or 7-inchI18-cm loose-bottomed square cake pan and line it with a piece of plastic wra p so th at the pi asfic wra p hangs over the edges. This is to help you pull the sushi out afterward. Pack the tin 11/4 lnches/j cm full with the rice. Spread a layer of mayonnaise on top of the rice and sprinkle over the sesame seeds. Arrange the avocado, crab, and cucumber in thick, diagonal strips on top of the rice. Cover the top of the rice with a strip of plastic wrap, then put another cake pan on top and weight down with something heavy, such as a couple of cans of tomatoes.

Chill the sushi for 15 minutes, then take off the pan and weights. Loosen the sides of the cake pan and pullout the sushi. Cut the sushi into about 15 pieces with a wet, sharp knife. Serve with pickled ginger and wasabi paste.

!.

to serve pickled ginger was ab i paste

SEAF'lOD'SUSHI 55

scattered Ie

1 cooked lobster

2 tbsp Japanese mayonnaise 1 tsp wasabi paste

1 quantity freshly cooked sushi rice

(see page 78)

1 tbsp pickled ginger, ve'ry finely chopped 1/2 cucumber, cut into slices

1 ripe avocado, cut into slices

sushi with lobster wasabi mayonnaise

Lobster can be bought cooked, but if you plan on cooking it yourself, make sure that you buy it live. S E R V E 5 4

56 P.1!!T Ti.l/O

Take the meat out of the lobster shell in as big pieces as you can. If your lobster is whole, the best way to do this is to twist off the head and halve the body down the center with a big sharp knife or cleaver. The claws will have to be smashed open to get at the meat. Cover them with a cloth and hit them hard with a rolling pin.

Mix the mayonnaise with the wasabi. Mix the sushi rice with the finely chopped pickled ginger.

Divide the rice between 4 wooden or ceramic bowls-they should be about 3/4 inch/z cm full. Arrange the lobster. cucumber, and avocado on top of th e rice and d rizzle the wa sa bi mayan nalse into the gaps. Garnish with pickled ginger and a small mound of wasabL

to garnish wasabi paste pickled ginger

SEA F C

57

58 PART TWO

salt Ie pepper squid hand rolls

Sichuan pepper is not a true pepper, but is made fromthe red berries of the prickly ash tree.

The Japanese version is called sansho and is trrterchangeable .. M A K E 5 6 PI EC E S

12 squid rtn gs 4 tbsp all.pur'po.se flour I tsp Sichuan pepper or bla.ck pepper, crushed 1 ts p sea salt, crushed o.il, for frying 3 l.arge sheets of toasted ncr l, halved '14 quantity freshly cooked sushi rice (see page 78) 4 tbsp Jap ane se mayonnaise

Pull any membranes aff the squid rings, then cut each one in half. Mix the flour with the Sichuan pepper and salt and put it with the squid in a plastic bag. Shake well until the squid is thoroughlycoated.

Heat about 3/4 lnch/z em of oil in a wok unttl i: is very hot, then add the squid in batches and cook,stirring, for a minute, or until the coating is browned. D-rain on paper towels to get rid of any excess oil.

L<lya piece of nod out on the counter and put some rice on the sheet. Spread the rice out evenly so that it takes up the bottom two-thirds of the sheet. Lay a sixth of the salt and pepper squid on the dee, then drizzle over a little mayonnaise. Roll the nori into a cone, folding the bottom corner in as you roll. You will have to paste the-join together with a couple ofcrushed grains of rice. Repeat with the other pieces of nori.

SEAFOOD SUSHI 59

cocktail scattered sushi on scallop shells

Scallops can be bought on the shell and the fish dealer may even

be able to clean them for you. Packets of scallop shells can also be bought for decorative purposes. M A K E 5 85 H ELL 5

8 scallops with their shells 1 tbsp oil juice and zest of '/2 lime '/3 quantity freshly cooked sushi rice (see page 78) handful of cilantro leaves

60 PART TWO

Remove the scallops from their shells and clean and keep the shells for serving. Clean the scallops by pulling off the small, white shiny muscle and its membrane. Leave the roe attached, but check to see if there is a black vein that needs to be cut off-this is easiest with a pair of scissors. Heat the oil in a skillet and briefly cook the scallops on both sides until they are lightly browned and cooked through. Squeeze a little of the lime juice over each scallop and cool.

Mix the sushi rice with the remaining lime juice and Zest.

Divide the rice between 8 scallop shellsmake a small, neat mound on each one and flatten the top a little. Arrange a scallop and a few cilantro leaves on top of the rice in each shell, then garnish with a piece of pickled ginger, a tiny mound of wasabi, and a dollop of mayonnaise. Serve on a platter with a pile of chopsticks.

to gqrnish pickled ginger wa s a bi pas t e

~ tbsp Japanese mayonnai:se

stAFOOD SU.SIU 61

62 PART TWO

This recipe also works with firm white fish or salmon fillets. Use thick slices of fillet and fry, broil, or steam until it is just cooked. M A K E S 24 PI EC E S

scallop, potato.

Cook the potatoes in a pan of boiling salted water for 20-30 minutes, or until tender. Mash with the butter and season well with the salt and pepper. Chill for 30 minutes, or until the mash is very firm.

Heat the oil in a skillet and cook the scallops for 2-3 minutes on both sides. Slice them thinly into 3 coin-shaped pieces and season with salt to taste.

Divide the mash into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you and mound 1 portion of the mash on the bottom third of the nod. Spread some mayonnaise on top, then sprinkle on some sesame seeds. Add a sixth of the sea Ilop slices.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed.

mayonnaise,

sesame rolls

2 large potatoes. peeled

and cut into fourths

2 tbsp butter

salt and pepper 1 tbsp olive oil

8 large scallops, cleaned

6 sheets of toasted nori

2 t b s p Japanese mayonnaise 2 tbsp toasted sesame seeds

Remove the roll from the mat and cut it into 4 even-size pieces with a wet. very sharp knife. Tu rn the pi eces on end a nd a rra n ge them on a plate. Repeat with the remaining ingredients.

meat Ie poultry sushi

THOUGH sushi brings to mind fish and seafood, it is very versatile and may also encompass meat and poultry dishes. Beef, pork, chicken, and duck are all used in the mouthwatering dishes that follow in Part Three.

scattered sushi with soy-glazed steak

Mirin is a sweet rice wine that acts as a flavoring. It is used to make sushi rice and gives a luster to the rice as we" as adding flavor. Han mirin and shin mirin are the 2 varieties, the difference be; ng that han mirin conta ins more alcohol. S E R V E S 4

8 dried shiitake mushrooms 2.·inch/s·cm piece of daikon, peeled z·inch/5·cm piece of carrot, peeled 1 tbsp soy sauce 1 tsp mirin

Soak the mushrooms in boiling water for 20 minutes, then simmer them in the same liquid for 3 minutes. Lift them out and squeeze them dry. Chop 4 mushrooms into small pieces and halve the rest. Shred the daikon and carrot using the finest setting on a mandoline or a very sharp knife. If you

6 6 L' A u T T H R !I e

1 f s p brown sugar

7 01.1200 g tenderloin steak, trimmed 1 quantity freshly cooked sushi rice

(see pa g e 78)

are using a knife, then cut the daikon and carrot into long, thin slices and cut each slice along its length as finely as you can.

Preheat the broiler to its highest setting. Mix the soy sauce, mirin, and brown sugar together and brush the mixture a" over the steak. Broil the steak for 3 minutes on each side, then let it rest for a minute. Slice into strips.

Mix the sushi rice with the chopped shiitake mushrooms.

Fill 1 large or 4 small wooden or ceramic bowls or plates with the rice-they should be about 3/4 inch/z ern full. Arrange the steak and halved mushrooms on top of the rice and add a neat pile of shredded daikon and carrot to each bowl. Garnish with some nori strips and serve.

to garnish

strips of toasted nori

'!"'AT .. POUHIiV Su§til 6'

68 PARr THREE

inside-out rolls with beef teriyaki

This recipe works equally well with chicken, salmon, or slices of tofu. Use the same weight of any of the above and follow the recipe in the same way. M A K E S 24 PIE C ES

5'12 oZ/150 g tenderloin steak, trimmed 2 tbsp teriyaki sauce 1 tbsp oil 1 quantity freshly cooked sushi rice (see page 78) 6 sma II she e ts 0 f to a st e d nor i

z scallions, shredded 3 tbsp toasted sesame seeds

Beat the steak out flat using a meat mallet or rolling pin to make it thinner and more tender. Coat the steak in the teriyaki sauce and let it marinate for an hour. Heat the oil in a skillet and cook the steak for 3 minutes on each side. Cut the stea kinta thi n strips.

Divide the rice into 6 equal portions. Line a rolling mat with plastic wrap to prevent the rice sticking to it. Put a sheet of nori shiny-side dawn on the mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving no gaps, then turn the nori over so that the mat is against the rice. Put a sixth ofthe beef teriyaki in a layer at one long end

-

of the roll, then top with a layer of scallion and sprinkle with a few sesame seeds.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Put the remaining sesame seeds on a plate and roll the sushi in them to coat the. rice.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, sharp knife. If you don't use a sharp knife, the roll will squash as you cut it. Turn the pieces on end and arrange them on a plate. Repeat with the remaining ingredients.

PCiii.TllIY s u s a i

69

chicken teriyaki rolls

Teriyaki sauce is a widely available flavoring, or cook-in sauce.

Made from soy sauce, rnirin, sake, sugar, and ginger, it gives food a glossy coating. M A K E 5 24 PIE C E S

1 chicken breast, cut into strips 2 tbsp teriyaki sauce 1 tbsp oil 1 quantity freshly cooked sushi rice (see page 78) 6 small sheets of toasted nori 2-inch/s-cm piece of cu cu mber, peeled and cut into batons

Preheat the broiler to its highest setting. Toss the chicken in the teriyaki sauce and then the oil and . Iay out on a foil-lined broiler pan. Broil the chicken strips on both sides for about 4 minutes, then put into a bowl with any cooking juices and let cool.

Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leavi ng 3/4 inch 12 cm of nori visi ble at the end farthest away from you. Don't squash the rice or make the layer too thick-you should be able to see the nori through the rice.

10 PAtRY YH -E

Lay the chicken strips in an even line onto the rice at the end nearest to you. Then add a line of cucumber batons.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don't worry if anything falls out of the sides; just push it back in . The edges may we 1.1 look ragged, but don't worry.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. Turn the pieces on end and arrange them on a pl ate. Re peat with the re ma i 11 i ng ingredients. Serve with shoyu, wasabi, and pickled ginger.

to serve

shoyu (Japanese soy sauce) wasabi paste

pickled ginger

MIiAT (l. POULT

SUSHI

1 I

,pork tonkatsu rolls

Tonkatsu crumbs are toasted bread crumbs, also called "panko," which are used to coat-the pork fillets before cooking them. They absorb less grease than normal bread crumbs, but you can use commercial pre-toasted bread crumbs in stead. M A K E 5 24 P' E c E S

2 tbsp alt-purpos e Hour 1 egg. lightly beaten 4 tbsp t onk atsu c.rumbscr dried white bread crumbs 7 .oZ/2.oO g pork fillet, cu t into thin sltce s

Put the flour, egg, and crumbs in separate bowls. One by one, dust each piece of pork in the flour and dip it in the egg, then finally press it into the crumbs. Lay the breaded pork ona plate and chill for 2.0 minutes ..

Heat the oil In a skillet and cook the pork em both sides until the crumbs are a golden brown. It won't take long, as the sikes are quite thin. Cut the slices into strips.

Divide the rice lnto 6 equal portions. Put a sheet of norl shiny-side down on a roll tng mat with

71 . APoT TH!!EE

4 tbsp oil

1 quantity freshly c o eke.ds us.ht r lce (see page 78)

6 small sheet.s of toasted n or i 2 tbsp Japanese mayonna.ise

the longest end toward you. Using wet hands, spread 1 portion of the rice in a n even layer on the nori, leaving 3/4 inch/2 ern of nor! vtsi ble at the end farthest away from you.

Spread the mayonnaise onto the rice at the end nearest you. lay a sixth of the pork strips on top of the mayan naise in a line.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking ill the end of the nori to start the rO.11. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll dosed.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. Turn the pieces on end and arrange them on a plate. Repeat with the remaining ingredients. Serve with shoyu, wasabi, and pickled ginger.

to serve

shoyu (Japanese soy sauce) wasabi paste

pickled ginger

No E II T .. P 0 u l r R v ~ U 5 11 I 1 a

74 ART THR~Jl

duck Ie hoisin hand rolls

Barbecued duck can be bought from Chinese restaurants, where you will see it hanging in the window You can also buy it from supermarkets alongside the Chinese ready-meals. A roasted duck breast will also work for this recipe. MAKES 6 PIECES

'/4 barbecued or Peking duck 4 tbsp hoisin or p l a m s a uce 3 large sheets of toasted nori, halved 1/4 quantity freshly cooked sushi rice (see page 78) 2 scallions, halved and shredded, and extra to garnish

Pull the flesh and skin off the duck in big pieces, then slice these into strips. If you have lots of skin, just keep the crispiest bits. Get rid of any excess fat, Toss the duck flesh and skin with half the hoisin or plum sauce.

Lay a piece of nori out on the counter and put some rice on the sheet. Spread the rice out evenly so that it takes up the bottom two-thirds of the sheet. Lay a sixth of the duck, duck skin, and scallion on the rice, then drizzle over a little more of the hoisin or plum sauce. Roll the nori into a cone, folding the bottom corner in as you roll. You will have to paste the join together with a couple of crushed grains of rice. Repeat with the other pieces of nori. Serve garnishP.d with shredded scallions.

At 1 U. Poth!RV SUf;HI 75

rice, vegetables Ie tempura

THE following final section in the book includes the recipe for the most important ingredient in sushi: the rice. It also features the recipe for another Japanese staple: Miso Soup. These are followed by a number of exquisitely presented tempura and vegetable dishes, all designed to delight your senses.

sushi

ric e

Rice is the most important ingredient in sushi .. There are several brands of sushi rice

on the market. All are wh lte and short-grai n, and marked specifically "sushi rice." If you can't find sushi rice, use another type of short-grained white rice.

scant 1'/2 cups water

1 piece of kombu (optional)

2; tb sp sushi rice seasoning

J8 f'ART FOUR

Wash the sushi rice under cold running water until the water running through it is completely clear, then drain the rice. Put the rice in a pan with the water and the kombu (if you are using it), then cover and bring to a boil as quickly as you can. Remove the kombu, then turn the 'heat down and simmer for 10 minutes. Turn off the heat and let the rice stand for 15 minutes .. Do not at any point take the lid off the pan once you have removed the kombu.

Put the hot rice in a sushi-oke (large, very shallow bowl) and pour the sushi rice seasoning evenly over the surface of the rice. Now you will need to use both hands, one to mix the seasoning into the rice with quick cutting strokes using a shamo]! (spatula) and the other to fan the sushi rice in order to cool it down as quickly as you can. Mix the seasoning in carefully-you do not want to break a single rice grain.

The sushi rice should look shiny and be at room temperature when you are ready to use it.

.• I C ~ ,

19

80 PAP.l 'OU

m r s e soup

Dash; is a soup stock made from bonito flakes, kombu. and water. It is available as dash i powder and just needs to be mixed with water. 5 E R V E 5 4

4 cups water 2 teaspoons powdered dashi

6 oZ/17S g block soft tofu, cut into 1/2 -Inch z r-cm cubes

4 shiitake or white mushrooms, sliced

4 tbsp m i s o

2 scallions, chopped

Put the water and dashi in a pan and bring it to a boil. Add the tofu and mushrooms, then turn down the heat and simmer gently for 3 minutes. Stir in the miso and simmer gently until it has dissolved completely. Turn offthe heat, then add the scallion and serve straightaway-the longer you leave miso, the more it will settle and separate out.

RIC,,". VEClETAIlLES a. TEA.PU!tA 81

to serve

tempura dipping sauce

HZ PAfH r c u e

vegetable Ie tofu tempura

Tofu is sold in cartons in most supermarkets, but you will find a much wider variety in Japanese or Chinese stores. Silken tofu is very soft and breaks easily, but has a wonderful texture. Firm tofu is harder and easier to use. There is a Japa nese version called niqart. S E R V E S 4

1 potato, peeled '14 butternut squash, peeled 1 small sweet potato, peeled 1 small eggplant 5'/2 ozI'50 g package tempura mix 6 green beans, trimmed 1 red bell pe p pe r, C II tin tot hick s t rip s

Cut the potato, squash, sweet potato, and eggplant into 'h-inch/l-cm thick pieces.

Combine the ternpura mix with the amount of water described in the package directions until you have a lumpy batter full of air bubbles. Do not try to make the batter smooth, or it will be heavy; and make sure you use it straightaway, or it will settle.

Drop all the prepared vegetables and tofu into the batter.

Heat the oil in a deep-fryer to 350-37S"FI 180-190"C, or until a cube of bread browns in 30 seconds. Add a few drops of sesame oil.

Add the tempura in batches of2-3. If you add too many pieces at one time, the oil temperature will drop and the batter will be soggy. Whet:] the

6 whol.e shiitake or white mushrooms,

stems trimmed

1 head broccoli, broken into f lo r e t s 12 OZ/35_o g block firm tofu, cubed oil, for deep-frying

few drops of sesame oil

tempura pieces are a very light golden color, which should take only 2-3 minutes, take them out and try to dra in off as much 0 II as possible. Leave them to drain on paper towels for 30 seconds to blot up more oil.

Serve very hot with the dipping sauce.

IC<, V-GETA LIS. TE' unA 8J

mediterranean pressed sushi

Weight down pressed sushi by applying a firm, even pressure 50 that the decorative layer stays flat. The ingredients can be arranged in the bottom and the rice pressed on top, or the other way around. M A K f S 15 PIE C E S

2 red bell peppers liz quantity freshly cooked sushi rice (see page 78) oil, for brushing 3'12 OZ/lOO g mozzarella, cut into thin slices 4 sun-dried tomatoes in oil. drained and cut into strips handful of small basil leaves

Preheat the oven to 4oo°Fl2oo"C. Put the bell peppers in a roasting pan and cook them for 30 minutes, or until the skins have browned and started to puff away from the flesh. Cool, then pull off the skins. Cut each bell pepper in half and discard the stem, seeds, and membrane. Cut the bell peppers into strips.

Oil an oshi waku or 7-inch/18-cm loosebottomed square cake pan and line it with a piece of plastic wrap so that the plastic wrap hangs over the edges. This is to help you pull the sushi out afterward. Pack the pan 11/4 Inches/j cm full with the rice and brush the top with a tiny amount of oil to help the toppings stick.

84 P'RT FO!:

Arrange the bell pepper and mozzarella in thick. diagonal strips on top of the rice, alternating red sun-dried tomatoes and green basil leaves as thinner strips between the thick bell pepper and mozzarella strips. Cover the top of the rice with a strip of plastic wrap, then put another pan or flat tray on top and weight down with something heavy, such as conventional weights or a couple of cans of tomatoes.

Chill the sushi for 15 minutes. Take off the pan a nd weights, then loosen the sides of the cake pan and pull out the sushi. Cut the sushi into about 15 pieces with a wet, sharp knife.

RIC!, V6GtlJ;1 L S c. TE •• PUi!.A 85

Put the green beans in a pan with a little water and bring to a boil. Cook for 2 minutes, then drain and toss with the sesame oil and sesame seeds. Season with salt and pepper to taste and mix in the lemon zest.

Divide the rice into 8 batches. Dampen your hands to stop the rice sticking, then shape each batch into an oval using your hands. Carefully wrap a strip of nori around each piece of rice and trim off any excess, then stick together at the join using a couple of crushed grains of rice.

Dab a little wasabi on top of each sushi boat and top with the green beans. Serve the sushi straightaway with soy sauce.

green bean sushi boats

Bean shredders are the best way to shred beans into long strips.

They are small plastic frames filled with 5 or 6 blades.

MAKES 8 PIECES

20 green beans, trimmed and finely sliced 1 tbsp sesame oil 1 t b s p toasted sesame seeds salt and pepper t tsp grated lemon zest '/3 quantity freshly cooked sushi rice (see page 78)

z small sheets of toasted nori, each cut into

4 strips lengthwise wasabi paste

86 PART fOUR

to serve soy sauce

RICE, VEGETABLES 8t TEMPU A 87

soba noodle r e I l s

Saba noodles are long. brownish-gray noodles made from buckwheat and wheat flour.

They ca n be eaten hot or cold. as here. M A K E S z 4 PIt C E S

4 OZ/l1S g sushi-grade tuna or piece of tuna fillet 1 tbsp oil 311z OZ/lOO g saba noodles. broken into pieces 1 scallion, green part only. cut into thin slices

If using a piece of tuna fillet. heat the oil in a skillet and sear the tuna on all sides for 6 minutes, or until it is almost cooked through. Cut the sushi or cooked tuna into strips.

Cook the saba noodles in a pan of boiling water until they are just cooked through, then drain and rinse under cold running water. Drain thoroughly. Gently mix the saba noodles with the scallion. soy sauce, rice wine vinegar. a little wasabi, and the pickled ginger.

Divide the noodles into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you and mound 1 portion of the noodle mixture on the bottom third of the nori. Lay a sixth of the cucumber on top, then a layer of tuna stri ps.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling.

1 tbsp light soy sauce

liz tbsp rice wine vinegar wasabi paste

1 tbsp pickled ginger, finely chopped 6 small sheets of toasted nor!

'12 cucumber, peeled and finely shredded

rifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don't worry if anything falls out of the sides;just push it back in.

Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. Turn the pieces on end and arrange them on a plate. Repeat the process with the remaining ingredients.

ItlCE, Vr;GETABLE5 8r TEMPUKA 89

asparagus Ie omelet rolls wit.hponzu sauce

Ponzu sauce is traditionally made with ponzu, or kalarnansi, an Oriental citron variety.

Lemon or lime juice can be used instead. M A K E S 6 - 8 PIE C E S

8 aspa.ragusspears

4 eggs 1 t b sp water 1 t b sp mlrtn 1 t sp soy sauce '12 t.bs p oil

90 PART FOUR

Lay the asparagu 5 flat in a skillet filled with si rnmering water and cook until tender when pierced with the tip of a knife. Let cool.

Whisk the eggs with the water, mlrin, and soy sauce. Heat the oil in a nonstick skillet and pour in the egg mixture. Cook on one side until the top is just set, then add the asparagus spears by laying them in lines at one end of the skillet.

Shake the skillet to loosen the omelet. Now roll up the omelet, starting at the asparagus end, by tipping the skillet away from you so that the omelet slides up the side of the skillet. Using 2 chopsticks, fold the omelet over and keep rolling it up like a jelly roll.

Put a sheet of plastic wrap in the center of a rolling mat. Tip the omelet out onto the plastic wrap and roll it up in the mat to help it set in shape. Let cool.

Remove the roll from the mat and cut it into 314~inch (z-crn) pieces with a wet, very sharp knife. Turn the pieces on end and arrange them on a plate. Serve with the Ponzu Sauce for dipping.

to serve

Ponzu Sauce (see page 48)

"ICl, V&GETIlBL 5 So TE~'lIr.:A 91

to garnish cucumber batons pickled ginger

to serve

sh o yu (Japanese soy sauce)

9:1 P,HiT FOUR

sushi bags

Aburage are wrappers made by lifting the skin off soya mil k and drying it.

The pouches are used to make this inar! (stuffed) sushi ... Some come dry. others are pre-seasoned. M A K E S 8 P' E C F S

Put the beancurd in a bowl and pour boiling water over it to remove any excess oil then drain and cool. Cut each piece in half and gently open out each half into a bag.

Combine the dashl stock, soy sauce, sugar, a nd sa ke in a pan and brmg to a boil, then add the beancurd bags and simmer for 10-15 minutes, or until the liquid has almost all been absorbed. Remove from the heat, then drain and cool. Press any remaining liquid out of the bags with a dean dish towel'-they should be moist but not wet.

Add the sesame seeds to the sushi rice and mix them in. Fill the bags with the rice mixture and fold over the tops to enclose them. Serve at room temperature.

4aburage (fried beancurd sheets) 3/4 cup das hi stock

3 tbsp soy sauce

2 t.bsp 5uperfinesugar 1 tbsp s.ak e

1 tbsp toasted sesame seeds

1/4 quantity freshly cooked sushi rice (see page 18)

TEM,PURA

seafood tempura

Tempura mix is available in packages and just needs to be mixed with water. Don't be tempted to make a smooth batter, because a lumpier batter works better. Sf R V E S 4

8 large raw shrimp, shelled and deveined 4 scallops, cleaned 8 squid rings 7 OZ/200 g firm white fish fillets, cut into strips 5'/2 OZ/150 g p a cka g e tempura mix oil, for deep·frying few drops of sesame oil

94 PART FOUII

Make little cuts on the underside of the shrimp to keep them straight while they cook. Pull any membranes off the squid rings.

Combine the tempura mix with the amount of water described on the package directions until you have a lumpy batter full of air bubbles. Do not try to make the batter smooth, or it will be heavy; and make sure you use it straightaway, or it will settle.

Drop all the seafood and fish into the batter. Heat the oil in a deep-fryer to 3S0-37SoFI 180-190 ·C, or u nti I a cu be of bread browns in 30 seconds. Add a few drops of sesame oil to the fryer.

Add the tempura in batches of 2-3. If you add too many pieces at one time, the oil temperature will drop and the batter will be soggy. When the tempura pieces are a very light golden color, which should take only 2-3 minutes, take them out and try to drain off as much oil as possible. Let them drain on paper towels for 30 seconds to blot up more oil.

Serve this dish very hot with the tempura dipping sauce.

to serve

tempura dipping sauce

RICE, VEGET aLES 8< TEMPIJRA 95

A

aburage 93 asparagus

& omelet rolls with ponzu sauce 90 crab & shiitake rolls 48

salmon & mayonnaise rolls 18

avocado

salmon pressed sushi bars 21 scattered sushi with shrimp & crab 44 shrimp rolls 41

shrimp skewers 43

B

beanrurd sheets 93 beef

soy-glazed steak 66

inside-out rolls with beef teriyakl 69 bell peppers, red 41, 83, 84

broccoli, tempura 83

C

Callfornla roils 50, 53

pressed sushi 54 chicken teriyaki rolls 70

cocktail scattered sushi on scallop shells 60 cod goujon hand rolls 25

uabso

asparagus & shiitake rolls 48 lemon pepper sushi boats 47 scattered sushi with shrimp

& avocado 44 sticks 50

cucumber, pressed sushi with smoked salmon 22

D

daikon 28 dash; 81

duck & hoisin hand rolls 75

E

eel, glazed hand rolls 27 eggplant, ternpura 83

Ci

gil\ger, pickled 32 green beans

sushi boats 86 ternpura 83

teriya ki tu na pressed sush i 32

inside-out rolls 53, 69

L lemon

crab sushi boats 47

salmon & avocado pressed sushi 21 lobster, scattered sushi 56

96

in d ex

M

mackerel, smoked, scattered sushi 28 mayonnaise

Japanese 18, 63 lemon 2] wasabi 56

Mediterranean pressed sushi 84 mirin 66

rnlso soup 81

mozzarella 84

mushrooms, shiitake 48, 66, 81, 83

N

noodles, soba 89 nori sheets 43

o

omelet roils, with asparagus go oshi waku n

p

pepper

lemon 47 Sichuan 59 ponzu sauce 48, 90

pork tonkatsu rolls 72 potatoes '3, 63, 83

pressed sushi 21,22, 32, 54, 84

R

rice, see sushi rice

rolls 13, 15,16,18, 25,27, 34,41,48, 50, 59, 63, 69,70,72,89, 90

5 salmon

asparagus & mayonnaise rolls 18 avocado pressed sushi 21

roe sushi boats 10

seven-spiced rolls 15

spinach & wasabi rolls 13

salmon, smoked

pressed sushi with cucumber 22 sweet chili hand rolls 16

salt & pepper squid hand rolls 59 sauces

hoisin 75 ponzu 48, go sweet chili 16 terlyakl 70

scallops

cocktail scattered sushi 60 mayonnaise, potato & sesame mils 63 tempura 94

scattered sushi 28,44, 56, 60, 66 seafood tempura 94

SEsame oil 37

sesame seeds 53

scallop, rnayonnat .. e & potato ';; _2::3 tuna blocks 37

seven-spiced salmon rolls 15

shiitake mushrooms 48, 66, 81, 83

shrimp

& avocado skewers 43 rolls 41

scattered sushi with crab & avocado 44

ternpura 94 sichimi togarashl 15 SObOl noodle rolls 89

soy-glazed steal scattered sushi 66 spinach, salmon & wasabi rolls 13 squid

salt & pepper hand rolls 59 seafood ternpura 94 squash, tempura 83

sushi bags 93

sushi boats 10,31,47,86 sushi rice 78

sweet chili salmon roils 16

T

tempura

seafood 94 vegetable & tofu 83

teriyaki

chicken rolls 70

inside-out rolls with beef 69 tuna pressed sushi 32

tofu 69, 81, 83

& vegetable tempura 83 torikatsu crumbs 72

trout, smoked. sushi boats 31 tuna

sesame blocks 37

SObOl noodle rolls 89 tataki hand rolls 34 terlyaki pressed sushi 32

v

vegeta ble & tofu tempura 83

w

wasabi 54

salmon & spinach rolls 13 scattered sushi with lobster 56 whitefish

cod goujon hand rolls 25 seafood tempura 94

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