Easy Recipes for Making Sushi at Home: Sushi and Sashimi Cookbook

INTRODUCTION............................................................................................................................ 5
CHAPTER 1: USEFUL SUSHI TOOLS AND
UTENSILS.......................................................................... 6
CHAPTER 2: ESSENTIAL SUSHI
INGREDIENTS.................................................................................. 9
P OPULAR FRUITS AND VEGETABLES .......................................................................................................
9J
APANESE SPECIALTY VEGETABLES ......................................................................................................
10
THE BOTTLED AND DRY GOODS ......................................................................................................... 13
FISH AND SEAFOOD......................................................................................................................... 15
CHAPTER 3: HOW TO COOK SUSHI RICE.......................................................................................
25
• TRADITIONAL SUSHI RICE............................................................................................................ 25
• BROWN SUSHI RICE................................................................................................................... 28
• MULTI-GRAIN SUSHI RICE........................................................................................................... 29
• QUINOA SUSHI “RICE” ............................................................................................................... 30
• SUSHI RICE DRESSING ................................................................................................................ 31
CHAPTER 4: SAUCES, DRESSING & MARINADES
........................................................................... 32
• SWEET CHILI SAUCE................................................................................................................... 32
• TEMPURA SAUCE PONZU SAUCE................................................................................................... 33
• GYOZA DIPPING SAUCE .............................................................................................................. 33
• PONZU SAUCE.......................................................................................................................... 33
• PEANUT SAUCE......................................................................................................................... 34
• SESAME NOODLE DRESSING......................................................................................................... 35
• SWEETENED SOY SYRUP.............................................................................................................. 35
• SPICY MAYONNAISE................................................................................................................... 36
• ANCHOVY MAYONNAISE............................................................................................................. 36
• WASABI MAYONNAISE............................................................................................................... 37
• DASHI STOCK ........................................................................................................................... 37
• HONDASHI INSTANT SOUP POWDER METHOD.................................................................................. 38
CHAPTER 5: THIN ROLLS (HOSO MAKI) ........................................................................................
39
• BUTTERNUT SQUASH ROLLS......................................................................................................... 42
• AVOCADO MAKI ROLLS .............................................................................................................. 44
• TUNA AND GREEN ONION ROLLS .................................................................................................. 45
• GRILLED LAMB ROLLS WITH MINT................................................................................................. 45
• MUSSEL AND APARAGUS ROLLS.................................................................................................... 47
• SESAME SPINACH MAKI.............................................................................................................. 48
• ROAST PORK ROLLS WITH SWEET.................................................................................................. 50
• CUCUMBER THIN ROLLS KAPPAMAKI............................................................................................. 51
• SPICY PEANUT CUCUMBER ROLLS.................................................................................................. 53
• HALIBUT AND ASPARAGUS THIN ROLLS .......................................................................................... 54
• CRISPY CRAB AND CREAM CHEESE THIN ROLLS.................................................................................
55
• MAKING THIN ROLLS ................................................................................................................. 39• BASIL PLUM ROLLS UMEJHISO MAKI.............................................................................................. 40
• FRESH AND SPICY ROLLS ............................................................................................................. 42
CHAPTER 6: THICK ROLLS (FUTO MAKI)
....................................................................................... 57
• MAKING THICK ROLLS................................................................................................................ 58
• SARDINE ROLLS WITH TOMATO RELISH........................................................................................... 59
• SPICY CRAWFISH THICK ROLLS...................................................................................................... 61
• SPICY SHRIMP ROLLS.................................................................................................................. 63
• SPIDER ROLLS........................................................................................................................... 64
• COCONUT SOFT SHELL CRAB ROLLS ............................................................................................... 65
• PICKLED OKRA THICK ROLLS......................................................................................................... 66
• SPICY TOFU ROLLS..................................................................................................................... 68
• SOBA "SUSHI" ROLLS................................................................................................................. 69
• FALAFEL TORTILLA ROLLS ............................................................................................................ 70
• QUAIL EGG TAMAGO ROLLS ........................................................................................................ 73
• ASPARAGUS AND MUSHROOM THICK ROLLS.................................................................................... 74
• CURRIED SCALLOP THICK ROLLS.................................................................................................... 76
• TEMPURA SHRIMP THICK ROLLS ................................................................................................... 77
• FRIED OYSTER THICK ROLLS......................................................................................................... 79
CHAPTER 7: INSIDE OUT ROLLS (URA MAKI)
................................................................................ 82
• DRAGON JUICE........................................................................................................................100
• SURF AND TURF ROLLS ..............................................................................................................101
• MANGO LOBSTER ROLLS............................................................................................................103
• CATFISH AVOCADO ROLLS..........................................................................................................104
• TIPS FOR MAKING INSIDE OUT ROLLS............................................................................................. 82
• PHILLY SMOKED SALMON AND CREAM CHEESE
ROLLS........................................................................ 84
• SPICY TUNA ROLLS .................................................................................................................... 86
• CRUNCHY CRAB ROLLS ............................................................................................................... 88
• CALIFORNIA ROLLS .................................................................................................................... 90
• PEANUT SHRIMP ROLLS.............................................................................................................. 92
• PEANUT TUNA ROLLS................................................................................................................. 94
• CRUNCHY SHRIMP ROLLS ............................................................................................................ 94
• PINEAPPLE SPAM ROLLS ............................................................................................................. 96
• THE RAINBOW ROLLS PLATTER..................................................................................................... 97
• SPICY "DRAGON" CRAWFISH OR TUNA ROLLS..................................................................................
99
CHAPTER 8 : SUSHI BOWLS (CHIRASHI
SUSHI).............................................................................108
• TIPS FOR SUSHI RICE BOWL SUCCESS ............................................................................................108
• "GOLD AND SILVER" SUSHI BOWLS ..............................................................................................109
• "SWEET AND SOUR" ORANGE SUSHI CUPS.....................................................................................110
• SESAME TUNA SUSHI BOWL........................................................................................................111
• "STIR-FRY" SUSHI BOWL ...........................................................................................................112
• EGG, GOAT CHEESE AND GREEN BEAN SUSHI
BOWL.........................................................................113• SCALLOPS AND ASPARAGUS SUSHI BOWL.......................................................................................114
• SPICY LOBSTER SUSHI BOWL.......................................................................................................114
• HAM AND PEACH SUSHI BOWL....................................................................................................115
• BARBECUED SHORT RIBS SUSHI BOWL...........................................................................................116
• DYNAMITE SCALLOP SUSHI BOWL ................................................................................................117
• RATATOUILLE SUSHI BOWL.........................................................................................................120
• CRUNCHY FRIED TOFU SUSHI BOWL..............................................................................................121
• FRESH SALMON AND AVOCADO SUSHI BOWL..................................................................................123
CHAPTER 9: SUSHI HAND ROLLS (TE
MAKI).................................................................................125
• TIPS FOR MAKING SUSHI HAND ROLLS ..........................................................................................125
• SPICY CALAMARI HAND ROLLS ....................................................................................................127
• BROILED CATFISH METHOD ........................................................................................................128
• VEGETABLE TEMPURA HAND ROLLS..............................................................................................130
• CRISPY CHICKEN SKIN HAND ROLLS ..............................................................................................132
• GLAZED BACON HAND ROLLS......................................................................................................133
• MACKEREL CUCUMBER HAND ROLLS ............................................................................................136
• KALE CHIP HAND ROLLS.............................................................................................................137
• ARCTIC CHAR HAND ROLLS.........................................................................................................138
• FRESH TUNA HAND ROLLS..........................................................................................................139
• KIMCHEE, TOMATO AND ANCHOVY HAND
ROLLS.............................................................................140
• FRESH VEGETABLE HAND ROLLS...................................................................................................141
• COCONUT SHRIMP HAND ROLLS ..................................................................................................143
• GRILLED SCALLOP HAND ROLLS ...................................................................................................144
CHAPTER 10: NIGIRI-SUSHI: HAND PRESSED SUSHI
.....................................................................147
• GLAZED EGGPLANT SUSHI ..........................................................................................................150
• TUNA TATAKI NIGIRI.................................................................................................................151
• ARCTIC CHAR NIGIRI.................................................................................................................152
• SPAM MUSUBI........................................................................................................................153
• AVOCADO AND POMEGRANATE NIGIRI..........................................................................................155
• SHIITAKE NIGIRI.......................................................................................................................156
• SMOKED SALMON, CREAM CHEESE AND CUCUMBER STACKS
..............................................................157
• JAPANESE OMELET SUSHI TAMAGO NIGIRI.....................................................................................159
• JAPANESE OMELET SHEETS.........................................................................................................160
• SMOKED TOFU NIGIRI ...............................................................................................................162
• GARLIC SEARED SCALLOP NIGIRI ..................................................................................................163
• MAKING NIGIRI SUSHI AND GUNKAN MAKI....................................................................................147
• BEEF TATAKI SUSHI...................................................................................................................149
CHAPTER 11: SASHIMI ...............................................................................................................165
• SASHIMI SERVING TIPS..............................................................................................................165
• GARNISHES.............................................................................................................................165
• CITRUS SLICES OR WEDGES..........................................................................................................165
• SCALLOP CARPACCIO.................................................................................................................166
• SWEET PRAWN SASHIMI............................................................................................................168• POKÉ TRIO .............................................................................................................................169
• HALIBUT WITH LEMON AND MATCHA SALT
....................................................................................170
• BEEF TATAKI PLATTER ...............................................................................................................171
• LEMONGRASS BEEF...................................................................................................................173
• SASHIMI SALAD .......................................................................................................................173
• OYSTER SAN TEN MORI.............................................................................................................175
• TUNA SASHIMI WITH JALAPENO GRANITA ......................................................................................176
• MELON SASHIMI......................................................................................................................177
• TILAPIA AND SHRIMP CEVICHE SASHIMI.........................................................................................178
• HEIRLOOM TOMATO SASHIMI.....................................................................................................179
• PAPER THIN TILAPIA SASHIMI......................................................................................................180
• TUNA AND AVOCADO TARTAR.....................................................................................................181
• MIXED SASHIMI PLATTER...........................................................................................................182
CHAPTER 12: APPETIZERS ..........................................................................................................185
• GRILLED YAKITORI SKEWERS.......................................................................................................185
• QUICK CUCUMBER SALAD ..........................................................................................................186
• CRUNCHY LIGHT TEMPURA
VEGETABLES........................................................................................187
• BASIC TEMPURA BATTER............................................................................................................188
• SALAD WITH GINGER DRESSING...................................................................................................190
COPYRIGHT © 2019 BYMARY R. WHITT..................................................................................................
192