Email to Buny      

Sushi: Sushi 202

Source of Recipe

Ming Tsai, East Meets West (food tv network)
MASTER SUSHI RICE
4 cups sushi rice (Calrose/short grain)
Water up to Mount Fuji, will explain on show
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar
Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.

GARNISH: 1/4 cup gari (pickled ginger) julienne; 1/4 cup toasted sesame seeds ; 1/4 cup chopped green scallions ; Soy syrup ; Wasabi oil



HERB CRAB SALAD MAKI-SUSHI
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
1/2 lemon, juiced
1/2 tablespoon canola oil
1/2 pound fresh picked crab
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
1/4 cup basil chiffonade
1 shallot, minced
Salt and white pepper to taste
4 sheets of yaki-nori

In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.



TEMPURA SHRIMP HAND ROLLS
2 cups rice flour
1/2 tablespoon togarashi or chili powder
1 quart cold club soda water
8 large butterfly shrimp, peeled and deveined
1 package daikon sprouts
4 sheets of yaki-nori, cut in half
8 scallion fans
Wasabi oil
Salt and white pepper to taste

In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.



WASABI OIL
1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
Water
1/2 cup canola oil
In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil.


SOY SYRUP
2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced
Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.