In the Western world, Japanese cuisine and culture is equated with sushi. Most recognizable in North America as the California Roll—avocado, cucumber and imitation crab meat wrapped in seaweed and rice—the true depth and nuance of sushi is more expansive than casual sushi diners could ever imagine. Lovely to behold and complex and satisfying to consume, sushi is an important part of any authentic Japanese cooking repertoire. Our recipes will show you some basic sushi roll recipes as well as some advanced recipes for the more adventurous.
INGREDIENTS For the rice 1 lb of short grain rice 1 square of Kombu cut in 1 inch bristles 1/2 cup of Japanese rice vinegar coffee You will need a container with a vacuum seal lid. Use 1 cup o...
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INGREDIENTS 1 lb of short grain rice 7 oz of salmon 7 oz of tuna Nori Wasabi (horse radish paste) 1 small cucumber; cut in julienne Soy sauce Marinated ginger PREPARATION Place the nori sh...
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Sushi rice must be ripe and should be short grain. Rice should cook with its equal weight in water, considering that humidity will depend on how fresh it is. The fresher it is, the less water it needs...
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Hand rolled rice-balls Dip your hands in water and make small rice balls (some Japanese masters season this rice with vinegar and let it sit). Place a dot of wasabi on top of each of them and cover...
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