Category Archives: Japanese

Sushi – Brown Rice California Rolls

I LOVE sushi. And more than that, I LOVE making sushi at home! We haven’t made sushi in FOREVER, so we decided to make it a few days ago.

It takes a little skill, but it is so much fun to make sushi at home! John and I have competitions to decide who makes the best-looking sushi rolls – and it’s a tough contest! So get yourself a sushi rolling mat and some sushi-quality fish, and get rolling!

Sushi - done 2

First, the sushi rice:

Sushi rice

Sushi Rice – brown rice
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 servings (enough for 6 sushi rolls)

Ingredients:
1 ¼ cup short grain brown rice
2 cups water
Dash of salt
2 Tbsp rice wine vinegar

Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.

Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar 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.

Nutritional info:
Calories: 70.8
Total Fat: 0.6 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 27.4 mg
Potassium: 0.0 mg
Total Carbohydrate: 16.7 g
Dietary Fiber: 1.2 g
Sugars: 0.0 g
Protein: 1.2

Next, the rolls:

Brown rice California Rolls
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 rolls

Ingredients:
1 quantity freshly cooked Sushi Rice (see recipe above)
6 small sheets of toasted nori
Wasabi paste
½ ripe avocado, sliced into 12 slices
6 crab sticks, sliced into 12 pieces (or 6 large cooked & shelled shrimp, or 4 oz sliced fresh raw tuna or salmon)
2-inch piece of cucumber, peeled and cut into 12 thin sticks
Sushi - prep

Serve with: soy sauce and pickled ginger

Additional equipment: sushi rolling mat(s)

Directions:
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 ¾ inch 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.
Sushi - rice on nori

Spread a small amount of wasabi paste onto the rice at the end nearest you. Lay 2 thick avocado slices down on top of the wasabi, keeping them parallel to the edge of the nori nearest you. Then put 2 slices of crab (or shrimp, tuna, or salmon) next to the avocado. Add a line of thin cucumber sticks (Ok – so you can see by the photo that I always do this in the wrong order! I always start with the fish, then cucumber, then avocado – whatever! 🙂 ).
Sushi - ready to roll

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.
Sushi - rolled in bamboo Sushi - rolled 2

Remove the roll from the mat and cut it into 6 even-sized 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. Serve with soy sauce, pickled ginger, and extra wasabi paste.

Nutritional info (per roll):

With crab stick:
Calories: 131.0
Total Fat: 3.9 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 70.4 mg
Potassium: 93.3 mg
Total Carbohydrate: 21.7 g
Dietary Fiber: 3.5 g
Sugars: 1.5 g
Protein: 18.6 g

With shrimp:
Calories: 114.4
Total Fat: 3.1 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.7 mg
Sodium: 82.7 mg
Potassium: 103.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 3.7 g

With tuna:
Calories: 129.6
Total Fat:: 3.2 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 8.7 mg
Sodium: 77.7 mg
Potassium: 93.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 7.0 g

With salmon:
Calories: 135.6
Total Fat: 4.4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.0 mg
Sodium: 78.4 mg
Potassium: 184.7 mg
Total Carbohydrate: 19.8 g
Dietary: Fiber 3.3 g
Sugars: 0.8 g
Protein: 6.6 g

Sushi – Salmon Sashimi with Ginger and Hot Sesame Oil

I love sushi. And making it at home is really fun (and significantly cheaper than a restaurant!). I bought some great wild Alaskan salmon at Whole Foods the other day, so I thought I’d make this. I found this recipe several years ago, and it’s super-easy and fabulous, too!

While making these last night, I discovered: 1) I cannot filet a fish (I had trouble slicing the skin off of the salmon), 2) I can never compete in Iron Chef… I’m not fast enough (and I get distracted easily!), and 3) I won’t win any plating competitions – my sashimi looked like a mess at first!

Sashimi - done

Here’s what we did:
Salmon Sashimi with Ginger and Hot Sesame Oil
Adapted from Food & Wine
Makes 4 first-course servings

Ingredients:
1/4 cup plus 2 tablespoons low-sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon fresh orange juice
1/8-inch-thick slices of raw salmon, cut into 2-inch squares ( 1/4 pound) (this time we used salmon, but we have also used sushi-grade raw tuna)
One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
1 tablespoon snipped chives
4 tsp canola oil
1 tsp Asian sesame oil
2 tablespoons cilantro leaves
Sashimi - first ingredients Sashimi - ingredients

Directions:
1. In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange slices of salmon on each plate and top with the ginger and chives.
Sashimi - plated Sashimi - almost done

2. In a small saucepan, heat the canola oil with the sesame oil over moderately high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with cilantro leaves and serve.

** This is AMAZING!! And so easy to make!!

Nutritional info:
Calories: 115.2
Total Fat: 8.6 g
Cholesterol: 14.2 mg
Sodium: 844.6 mg
Total Carbs: 2.5 g
Dietary Fiber: 0.2 g
Protein: 7.0 g

Nutritional info (with tuna):
Calories 95.7
Total Fat 6.0 g
Cholesterol 13.1 mg
Sodium 840.0 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.2 g
Protein 6.8 g