Yalanji Kitchen

Home › Fish

Sushi

SushiSushiSushi

Ingredients

Rice

  • 5 nori sheets
  • 1 cup sushi rice (250 g), or short-grain Egyptian rice
  • 1/4 cup rice vinegar (or white or apple cider vinegar)
  • 2 tbsp sugar
  • 1/2 tsp MSG salt (or regular salt)
  • 1 1/2 tbsp sesame oil (essential, no substitute)

Mayonnaise

  • 1 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tbsp sweet chili sauce

Fillings

  • 1 ripe mango
  • 1 ripe avocado
  • 2 fresh mushrooms, sliced
  • 1 large cucumber, cut into thin strips
  • 50 g crab sticks, cut lengthwise into 4 strips each
  • Fried shrimp coated in panko
  • 100 g sliced salmon, preferably smoked
  • Carrot, cut into thin strips
  • Kiri cheese from the tub or Philadelphia cheese (essential)
  • Salmon caviar if available
  • Toasted sesame
  • Sliced cucumber

Spring onion salad

  • 1/2 cup spring onions, salted for 5 minutes
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp vinegar
  • 1 tbsp pomegranate molasses
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/4 tsp crushed chili and black pepper and a pinch of paprika

To serve

  • Dark soy sauce
  • Wasabi (essential with raw fish such as tuna, eel and salmon)
  • Pickled ginger
  • A bamboo sushi mat for easy rolling and pressing

Method

  1. The rice is the most important step; if it works, the whole sushi works. Wash the rice 4 to 5 times until the water runs clear.
  2. For each cup of rice use 2 cups water over high heat in a covered pot. When the water starts to dry out, reduce to the lowest heat for 10 minutes, then turn off, fluff with a fork or wooden spoon, cover and leave another 10 minutes. It should be sticky with the grains still visible.
  3. Mix the rice vinegar, sesame oil, sugar and salt together, then pour over the rice in a large bowl and stir well so it takes on the flavor. Let it cool.
  4. Prepare all the fillings in front of you, mix the mayonnaise and put it in a piping bag for control, and prepare the wasabi (it comes as a powder mixed with a little water); it's essential with raw fish.
  5. Cover the sushi mat with cling film so the rice doesn't stick.
  6. Spread 50 g rice over the rough side of a nori sheet with wet hands. Either keep the rice on the outside and fill the smooth side, or keep the smooth side out and fill the rough side with rice inside.
  7. Add the filling (for example crab, salmon, cucumber, mango, cream cheese and mayonnaise), roll tightly while pressing, and tuck back anything that escapes from the sides so it looks neat.
  8. With a very sharp knife cut the roll in half, then each half into halves again to get 8 pieces. Serve with soy sauce, pickled ginger and wasabi.

Notes

Roll ideas: Green Chuka (rice outside, spring onion and sesame on top: tuna, salmon or crab, cheese, avocado, spring onion salad) • Nappa (cucumber outside: cucumber, salmon, cheese, crab, caviar, mayo) • Bonsai (salmon outside: salmon, eel, shrimp, avocado, caviar, cheese, mayo) • Osaka (salmon outside: salmon, tuna, avocado, cucumber) • Cheese roll (rice and caviar outside: tuna, salmon, shrimp or crab, caviar, cheese, cucumber) • Spicy shrimp (nori outside: shrimp, optional omelette, cheese, cucumber, mayo and extra sriracha) • Nara (rice outside: salmon, crab, tuna, mango, cheese, spring onion, mayo) • California (caviar outside: salmon, crab, shrimp, eel or smoked salmon, cucumber, cheese, mayo, sesame) • Philadelphia Deluxe (cheese, salmon, crab, avocado, carrot) • Philadelphia Salmon (salmon, avocado, cheese, caviar) • Philadelphia Classic (salmon and cheese) • Philadelphia Tuna (cheese, tuna, cucumber, caviar).