Sushi Recipes

Ingredients :

1/2 lb soba noodles blanched al dente
1/4 cup finely-sliced scallions, green part only
2 tbs light soy sauce
1 tbs rice wine vinegar
2 tbs Wasabi Oil
1/4 cup finely-chopped pickled ginger
10 x nori sheets
1 x cucumber peeled, and finely julienned
1 x red bell pepper julienned
1 x yellow bell pepper julienned

Soy Syrup:
1 cup thin soy sauce
1/2 cup freshly-squeezed orange juice
1/4 cup brown sugar

Garnish:
Scallions
1/4 cup toasted sesame seeds

Method :

* In a large mixing bowl,combine soba noodles,scallions,soy sauce,rice wine vinegar,wasabi oil, and pickled ginger.Taste for seasoning.
* On a sushi mat, place one sheet of nori, shiny-side down.On the bottom third of the nori,place a thin layer of the noodle mixture. Place some cucumber and peppers on top.Roll tightly.Moisten the top edge of the nori with water to seal the sushi roll closed.
* For the Soy Syrup: In a saucepan combine soy sauce, orange juice, and brown sugar. Reduce until an almost syrupy consistency is achieved.Let cool.As it cools the syrup will thicken.
* Slice and arrange sushi on a white platter.Drizzle it with Wasabi Oil and Soy Syrup. Garnish with scallions and sesame seeds.

Ingredients :

4 tbs rice vinegar, up to 5
1 tbs superfine sugar, up to 2
3 cup cooked short-grain brown rice
2 x green onions, (white part only)minced
2 tbs toasted sesame seeds
4 sht nori
Assorted fillings

Method :

* Mashed yams sprinkled with soy sauce cooked spinach with toasted sesame seeds thinly sliced cucumber, bell pepper and/or carrot soaked in balsamic vinegar avocado minced fresh cilantro thinly sliced pickled radish watercress or radish sprouts umeboshi plum paste

* You can prepare these rolls up to one day ahead. Do not cut the completed rolls wrap them in plastic and cut just before serving.For easy assembly you’ll need a bamboo rolling mat available at specialty cookware shops and Asian markets.
* In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.
* Hold a sheet of non with tongs and toast by waving it above an open flame or place it in a frying pan over high heat until crisp and fragrant. Place non shiny side down on a sushi mat or dish towel. With fingertips, spread approximately 3/4 cup rice over non to make a thin layer leaving 1/2 inch around edges uncovered.Make a lengthwise groove in center of rice place filling in groove.
* Lift edge of mat or towel roll non away from you tucking firmly as you go and taking care not to catch mat or towel in roll.When rolled slightly moisten edge of non; press to seal.
* Place roll, seam side down on a firm surface and cut into 6 pieces with a sharp,moistened knife. Serve with Sesame-Miso Sauce.

Ingredients :

500 gm japanese (short grain) rice
125 ml rice vinegar plus extra for sprinkling
5 1/2 tbs caster sugar
1 1/2 tbs salt
2 tbs soy sauce (Kikkoman is best)
2 tbs mirin (sweetened rice wine)
300 gm very fresh trimmed tuna fillet suitable for sushi
1/2 x smallish cucumber deseeded and sliced into batons
40 x mm white radish peeled and finely grated (optional)
2 sm red bird’s eye chillies deseeded and extremely finely chopped (optional) 2 spring onions finely sliced length ways
12 tsp sesame seeds (black or white) lightly toasted in a dry hot pan

Method :

* Wash the rice in several changes of cold water and drain then leave it to sit for about 30 minutes.
* Meanwhile combine the vinegar with the sugar and salt in a small pan and bring to a bubble.
* Remove from the heat stir until the sugar has dissolved and leave to go cold.
* Next put the drained rice into a deep saucepan and level it off.
* Add 650ml water cover and bring to a bubble.
* Cook for 2 minutes then reduce the heat to very low and leave for a further 8 minutes without lifting the lid.
* Remove from the heat uncover the pan cover with a tea towel and replace the lid on top.
* Leave to stand for 5 minutes.
* Then using a wooden spatula or spoon gently turn the grains through; cover again with the towel and lid and leave for a further 5 minutes.
* Next turn out onto a deep tray and using a wooden implement again paddle in about 3/4 of the vinegar mixture: taste and add extra if required. While paddling it’s a good idea to fan the rice so that it cools rapidly this will also enhance its glossiness.
* Mix the soy sauce with the mirin and when you’re near to serving slice the tuna into domino like shapes with a sharp knife then bathe them for just 5 minutes (and no longer) in the sweet soy mixture.
* Meanwhile sprinkle the cucumber batons with a few drops of rice vinegar and mix the grated white radish with the chili if using.
* To serve mound the sushi rice into small bowls arrange a little stack of cucumber and tuna on each then add a teaspoon of the hot radish a tuft of spring onion and a scattering of toasted sesame seeds.

Ingredients :

12 lrg cooked prawns
shelled, deveined, tails left intact
2 tsp wasabi powder
125 gm sashimi, (fresh) tuna
1 sht nori, (seaweed), cut Into strips
soy sauce

Sushi Rice
1 x 500 gram sho grain rice
2 1/2 cup water
4 tbs rice vinegar
2 tbs sweet sake or sherry
2 tbs sugar
1/2 tsp salt

Method :

1 . For the rice, wash several times in cold water and set aside to drain for 30 minutes.Place rice and water in a large saucepan and bring to the boil.Cover and cook without stirring over a low heat for 15 minutes.
Remove pan from heat and set aside for 10 minutes.
2. Place vinegar,sake,sugar and salt in a small saucepan and bring to the boil.Remove pan from heat and set aside to cool.
3. Turn rice out into a large shallow dish, pour over vinegar mixture and toss gently until rice has cooled to room temperature. Take a tablespoon of rice in your hand and gently squeeze it to form a neat oval. Repeat with remaining rice to make 24 ovals.
4. Split prawns on the underside taking care not to cut all the way through and flatten them out.Mix wasabi powder with a few drops of water to make a smooth paste and dab a little on each rice oval. Top 12 rice ovals with prawns.
5. Cut tuna into 12 2×4cm strips 5 mm thick.Top remaining rice ovals with tuna strips.Wrap a strip of nori (seaweed), if you’re using it,around each sushi. Serve sushi with soy sauce for dipping.

Ingredients :

1 pkt flour tortillas burrito sized
celery cut into thin
strips
cucumber cut into thin
strips
red bell pepper cut into thin
strips
jerusalem artichoke/jicima cut into thin strips or other vegetable cut into thin strips
grated carrot
shredded lettuce
chopped tomato
black or pinto beans
turkey breast or chicken breast cut into thin
strips

Method :

* Spread one side of a tortilla with mustard, fat free ranch dressing, fat free cream cheese with garlic & pepper, or whatever you like.Put the different vegetables in side by side strips about 1/2″ to 1″ wide across the tortilla. Lined up sort of like piano keys. Then roll left to right with the stripes of vegetable running vertically. (When you roll it up you should cover all of the celery, then all of the cucumber then all of the whatever-it will make sense when you’re doing it) Just remember to
vary the colors.Tomato then lettuce then green onion then black beans then fat free cheddar OR celery then jicama then bell pepper then turkey then red bell pepper.Once the tortilla is rolled up, stick toothpicks in about 1 inch apart. Place the rolled tortillas in a baking dish and cover with a
damp dish towel. Refrigerate until ready to serve (at least hour).Slice between the toothpicks & serve.These look good & are as low fat or high fat as you want them to be.

Ingredients :

4 cup Cooked medium-grain white rice at room temperature
2 cup cucumber Diced seeded
1 cup frozen peas Thawed
1/2 cup radishes Thinly sliced
1/4 cup green onions Sliced
1 lb cooked large shrimp (31 to 35 per lb.) Cooked peeled and deveined
1 1/2 qt fresh spinach leaves rinsed and crisped
1 whl radishes
Salt

Sushi Dressing:
1/2 cup Seasoned rice vinegar
2 tbs Fresh ginger minced
2 tbs Prepared horseradish
2 tbs Asian sesame oil

Method :

* In a large bowl combine cooked rice,cucumber,peas,sliced radishes,onions and dressing.Gently mix in shrimp.
* Arrange spinach leaves on a platter and spoon sushi salad into the center.
* Garnish with whole radishes.Season to taste with salt.

Ingredients :

1 cup brown rice preferably short grain
1 3/4 cup water
2 sm carrots diced
1 x red bell pepper diced
1 x cucumber diced
1 tsp wasabi powder to tsp dissolved in equal amount of water
1 sht nori seaweed
1 tbs toasted sesame seeds
fresh rinsed greens

Sauce:
1/3 cup rice vinegar
2 tbs sugar
1 tsp salt
2 tsp fresh ginger root grated

Method :

* Bring the rice and water to a boil.Stir cover reduce the heat to low and cook until the rice is tender, 40 -45 minutes.(You could of course,cook the rice in a rice cooker.)
* Combine the sauce ingredients,simmer for 5 minutes,set aside.
* Blanch the carrots and peppers until just tender.
* Toss the rice the wasabi paste and the sauce with the vegetables.Serve the salad at room temperature or chilled. Just before serving, toast the sheet of nori by briefly passing it over a flame or baking it for a minute in a 300F oven, until it deepens in color.
* Crumble it.
* Spoon the salad on the greens and sprinkle with the nori and toasted sesame seeds.

Ingredients :

Pickled Eggplant:
1 cup rice vinegar
1/2 cup sugar
1 piece ginger - (2″ long) thinly sliced
1 piece kombu (dried seaweed) - 2″ square
2 x Japanese eggplants

Black Olive Soy Sauce:
1/4 cup Kalamata olives pitted
1 sm garlic clove
1/2 cup low-sodium soy sauce
2 tbs balsamic vinegar

Sushi Rice Rissotto:
2 tbs sugar
1 piece kombu seaweed - (2″ square)
1/2 cup rice vinegar
1/3 cup sushi or short-grained rice
16 x snow peas
1/4 cup fresh yellow corn kernels
1/2 med avocado peeled, pitted,and diced small
4 x red ripe medium tomatoes
8 x oba leaves (large shiso leaves, available in Japanese markets)
1 x Japanese cucumber peeled, and cut in fine strips
8 piece Pickled Japanese Eggplant (listed above)
Black Olive Soy Sauce (listed above)
Italian parsley for garnish
1 x Tokyo green onion cut fine strips,
Method :

* For the Pickled Eggplant: In a nonreactive bowl, combine the vinegar, sugar, ginger and kombu. Stir to dissolve the sugar. Cut the eggplant into 2-inch rounds, then cut the rounds in half and add to the vinegar mixture. Marinate at least overnight for a sweet taste and up 24 hours for more of a sour flavor.

* For the Black Olive Soy Sauce: Place the olives, garlic, soy sauce and balsamic vinegar in food processor. Puree until thoroughly combined. Set aside.

* For the Sushi-Rice Risotto: Combine the sugar, seaweed and vinegar and stir to dissolve sugar. Place the rice in a small saucepan with two-thirds cup water. Bring to a boil, then turn down heat and simmer for 10 minutes to make 1 cup of cooked rice. Stir 3 tablespoons of the sugar-seaweed-vinegar mixture into the rice and set aside.

* Cut both ends of each snow pea to make decorative V-shaped notches. Blanch the peas for 2 minutes in boiling water, remove and place in an ice-water bath, then drain.

* Blanch the corn kernels in boiling water for 2 minutes, remove and place in an ice-water bath, then drain. Combine the rice, corn and avocado and set aside.

* Peel the tomatoes by cutting an X in the bottom of each and then plunging them into boiling water for 30 seconds and then into an ice bath before peeling. Cut off the top of each tomato and dice for garnish. Carefully scoop out the seeds to form a cup.

* To assemble, place 2 oba leaves on each of four plates. Pile a small handful of Japanese cucumber strips in the center of plate and place a tomato on top. Divide the risotto-corn mixture between the 4 tomato cups and fill. Place 4 snow peas into each cup fanning out like a flower. Put 2 Pickled Eggplant pieces on top of each tomato. Drizzle Black Olive Soy Sauce over the filled tomatoes and around the plate. Garnish the top of the tomato with Italian parsley.Sprinkle the diced tomato and Tokyo green onion strips around the plate.

Ingredients :

2 cup sushi rice
2 1/4 cup cold water
1/4 cup seasoned rice vinegar, or more to taste
16 x thin slices English cucumber, unpeeled
1/4 lb smoked salmon
2 tbs Russian-style mustard
1/4 cup yoghurt, cheese or 1/4 cup thick yoghurt or 1/4 cup mayonnaise
1 sht toasted nori, (about 8 X 7 inches)
3 x green onion or 1 small bunch chives, thinly sliced on the diagonal
1 tbs sesame seeds, toasted
1/2 x lemon, very, thinly, sliced

Method :

* Place rice in a bowl and cover with cold water.Swish rice around and drain.Repeat until water is clear. Drain rice well.
* Place rice in a medium saucepan and add 21/4 cups cold water.Cover.Bring to a boil on a medium-high heat. Boil for 1 minute. Reduce heat to low and cook for 10 minutes.Remove from heat and allow to rest for 10 minutes.(Do not lift the lid at any time during cooking and resting!)
* Toss rice gently with vinegar.Cover rice with a damp towel if you are not using it right away.
* Line an 8-inch square baking dish with plastic wrap. Arrange cucumber slices in a single layer over the bottom. Arrange smoked salmon slices on top of cucumber. In a small bowl, combine mustard with yogurt cheese. Spread over salmon.
* Pat half the sushi rice on top of salmon and sauce.Place nori on top of rice (cut to fit, if necessary). Pat in remaining rice.Cover with plastic wrap.Weight the rice down with cans of food or bricks covered with foil. Allow to rest at room temperature for 15-30 minutes. To serve, unwrap and un-mold onto a serving platter.Scatter chives and sesame seeds over top and garnish with lemon slices.

Ingredients :

8 oz Cream cheese, at room Temperature
1/4 cup Roasted red peppers
1/2 tsp Lemon zest, grated
1/4 cup Cilantro
1 x Avocado
2 tsp Lime juice
1/8 tsp Salt
5 x Flour tortillas
3 oz Smoked salmon, thinly Sliced
4 x Scallions, thinly sliced
4 oz Smoked turkey breasts
Radishes for garnish

Method :

* For cheese spread,process cream cheese,peppers,lemon zest and cilantro in food processor until smooth.
* Peel and pit avocado.Place in a small bowl and mash coarsely with a fork.
* Stir in lime juice and salt.Working with 1 tortilla at a time, lightly moisten both sides with water. Spread about 3 tablespoons cheese spread on tortilla. Partially cover lower third of tortilla with 1/3 of salmon.Using 1/5 of avocado mixture, make a band across center of tortilla. Sprinkle with scallions. Roll up.Repeat with 2 more tortillas and remaining salmon.
* Repeat with remaining tortillas and turkey,placing turkey over two-thirds of each tortilla.Wrap each roll in plastic wrap. Refrigerate 2 hours to create firm cheese spread or up to 8 hours.
* To serve, trim 1/2 inch from each end discard.Cut each roll into 8 slices.Garnish with radishes.