Category Archives: Sushi

Kanikama Sushi Recipe

Kanikama Sushi

Kanikama Sushi

Recipe Type: AppetiserKanikama Sushi Recipe

Cuisine: Japanese

Author: www.eatongoing.com

Prep time: 3 mins

Cook time: 10 mins

Total time: 13 mins

Serves: 1

Ingredients

1 Kanikama Crab Stick
3 tablespoons Mayonaise
1 teaspoon Dashi powder *if possible
1 teaspoon Lemon juice
1/3 Cucumber
8 Sushi rice balls
2 big sheets Black seaweed paper

Instructions

1. Cut each seaweed paper into 4 pieces of rectangle.

2. Flake Kanikama Crab sticks and mix it with mayonaise, dashi powder, and lemon juice in a bowl.

3. Finely slice cucumber.

4. Wrap sushi rice balls with seaweed paper.

5. Place sliced cucumber on the rice and put marinated Kanikama Crab on top of it.

 

Tips to make Kanikama Sushi

Wash hands well and keep it chilly to make nigiri (sushi rice balls).

 

sushi with rice recipe

Sashimi on Rice

Sashimi on Rice

Prep time: 1 hour (to cook rice)sushi on rice recipe
Cook time: 10 minutes

Total time: 1 hour 10 min

You will need

2 bowls
2 small plates for soy sauce
1 Rice cooker
1 spatular or spoon to mix rice and sushi sauce

 

Ingredients

2 tablespoons Sushi Rice Vinegar
2 bowls Rice
2 tablespoons thinly cut Seaweed paper
2 teaspoon Soy sauce
1/4 teaspoon Wasabi
2 green perilla * if possible

Sashimi
4 slices Tuna
4 slices Medium Fatty Tuna
4 slices Salmon
2 Shrimp
*Any sashimi you like.

Note: You can use bottled Sushi Rice Vinegar or make your own homemade Sushi Rice Vinegar.

Instructions

1. Mix cooked rice and Sushi Vinegar in Donburi bowls.

2. Place seaweed on the rice.

3. Decorate sashimi of your preference.

4. Prepare soy sauce in a small plate with wasabi on side.

cut tuna for sushi

How to Cut Tuna for Sushi

Cutting Sushi Fish | Tuna

Cutting changes the taste and texture of the Sushi Fish, especially for Tuna. Not only the taste and texture but also it’s visual appearance after slicing tuna for sushi make a huge difference. Throw an extravagant Sushi Party with tuna sushi. This simple 2 steps method may seem easy but it’s harder than you think.

You Will Need

how to cut tuna for sushi

  • Fillet of Sushi Grade Tuna
  • Very Sharp Knife, well shaped
  • Cutting board
  • Clean kitchen towel

Size

3 x 10 cm, 1.2 x 4 inch

Weight per slice

12 – 15 g, 0.5 ounce

Choosing the best Tuna for Sushi

Must choose Sushi Grade Fish.

Nice red coloured Tuna with few streaks.

Note that if you get a frozen tuna, the best colour of it may appear when the surface starts melting, but loses its colour when its completely unfrozen.

If the edge of tuna fillet is partly melted and has bright red coloured, it is more likely to keep its colour after making sushi.

How to hold knife to cut Sushi Fish

Prepare very sharp knife with a good length of a blade of  21 cm (8 inch) or more.

Without a very tight grip, place the index finger on top of the handle.

Double check the Sushi Fish Size you want

Place the knife on the tuna fillet and the size you see on the left hand side will be the size of Sushi Fish you’ll slice. (3 x 10 cm, 1.2 x 4 inch is recommended)

Slice Sushi Fish

tuna sushi with good stripes

This is the strips you want for Sushi fish. Try to cut to get sideway stripes.

  1. Place the bottom part of knife on the fillet of tuna.
  2. Slide the knife pulling forward.

Do not push the fillet with your knife.

Tips

  • Wipe the cutting board well with kitchen paper before you cut.
  • Cut off the skin of tuna fillet to make it easier to slice.
  • Check the streaks of fillet, place the knife blade almost 90 degree to the streaks. Remember not to cut in aiming right on top of streaks of tuna.
  • Try to use the full length of knife blade from the bottom to the top pulling towards you.
  • Don’t hold the knife too tight, image you are cutting it with your elbo not with your wrist.
  • Tuna meat has many streaks, cutting the streaks is the key to serve tuna with nice texture.
  • Wipe the knife blade.
how to make shari

How to make Sushi Rice | Shari

How to make Sushi Rice | Shari

Recipe Type: Appetiserhow to make sushi rice

Cuisine: Japanese

Author: www.eatongoing.com

Prep time: 35 mins

Cook time: 1 hour

Total time: 1 hour 35 mins

 

You will need

Fan

Large bowl

Rice spatula

Rice cooker

Ingredients

Rice

Sushi Rice Sauce

Instructions

1. Rinse rice and drain it using colander.

2. Add the same amount of water as rice then let it sit for 30 minutes.

3. Add a little bit of Sake, start cooking rice.

4. After mixing cooked rice with Sushi Rice Sauce, use a fan to cool it down.

5. Sushi rice will shine when you fan it.

 

Tips for making Sushi Rice

  • Use dried rice. Japanese Rice is highly recommended.
  • Add Japanese Sake when cooking rice.
  • Don’t cook rice too soft as it will be mixed with Sushi Rice Sauce later.
  • Try to mix lightly but well after Sushi Rice Sauce is added.
  • Rice should not be too sticky.
  • Cover the bowl with clean wet kitchen cloth to avoid from drying up.

 

how to cook sushi rice

How to Cook Sushi Rice

Sushi Rice

 

Recipe Type: Basic

sushi rice recipeCuisine: Japanese

Author: www.eatongoing.com

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 10

You will need

Rice cooker

Large bowl *if possible, wooden bowl

Large spoon *if possible, Rice spatula

Fan

Ingredients

9 cups Rice
7 cups Water
3/4 cup Rice vinegar
1/3 cup Sugar
1/4 cup Salt

Instructions

1. Rinse rice 3 times or until the water is clear.

2. Add water to the rice in a rice cooker bowl and leave to soak for 30 minutes to 1 hour.

3. Mix rice vinegar, sugar, and salt in a bowl to make sushi rice sauce.

4. When rice is ready, leave it for 15 minutes to steam.

5. Put steamed rice in a wooden bowl then gently mix well with sushi rice sauce to evaporate water. Use a fan to cool it down while mixing.

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Crab Stick Sushi Recipe

Crab Stick Sushi

Crab Stick Sushi

Recipe Type: Appetiser

Crab Stick Sushi RecipeCuisine: Japanese

Author: www.eatongoing.com

Prep time: 3 mins

Cook time: 10 mins

Total time: 13 mins

Serves: 2

Ingredients

10 sticks Crab Sticks
10 Sushi rice balls
3 teaspoons Mayonaise
A bit of Wasabi *if you like
A pinch of firmly chopped spring onions *if you like

Instructions

1. Butterfly crab sticks.

2. Place a dab of wasab on one side of the butterfly crab stick then place the crab stick on the sushi rice ball. Make sure the wasabi side is facing on the rice.

3. Put a little bit of mayonaise over the crab stick sushi.

 

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Corn Sushi recipe

Corn Sushi

Corn Sushi Recipe | Corn Gunkan maki

 Recipe Type: Appetisereasy corn sushi recipe

Cuisine: Japanese

Author: www.eatongoing.com

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Serves: 2

Ingredients

2 cups Rice
1 tablespoons Vinegar
1/2 tablespoons Sugar
1/4 teaspoon Salt
1 canned Sweet Corn (aprox. 190g)
2 tablespoons Japanese salty mayonaise
1/2 teaspoon mustard
12 black seaweed paper (aprox. 3x20cm)

Instructions

1. Cook rice with a rice cooker.

2. Mix vinegar, sugar, and salt in a small bowl to make sushi rice sauce.

3. Drain and dry canned corns and marinate it with Japanese mayonaise and mustard.

4. When rice is ready, add sushi rice sauce then lightly mix and cool it down at the same time.

5. Cool down your hands to make sushi rice balls or use sushi kit.

6. Wrap sushi rice balls with black seaweed paper cut in aprox. 3 x 20 cm, try to make a space to put marinated sweet corns on the top.

7. Place 1/2 tablespoon of marinated sweet corns to cover the top layer.

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