.
requires frying, adding an appetizer that is also fried saves time.
• Select only two or three seafood varieties per sushi making experience. This is key for first time sushi makers as the choices for seafood as well as their preparations can be overwhelming. As you master the techniques for seafood preparation, add one or two varieties more according to your comfort level.
• Check to see which seafood options are available before planning your sushi meal. Seafood that is in season will have a better price and a better flavor.
• Sushi can be filling. To avoid leftovers or waste, prepare the right amounts. When sushi is featured as the main dish, plan for up to 12 pieces per person. If heavy appetizers are featured as in the case of a cocktail party, plan for up to 6 pieces per person. Adjust quantities if your friends are light eaters.
Kid-friendly Sushi
Chicken Dumplings (page 36)
Japanese Omelet Sushi (page 68)
Avocado Maki Rolls (page 81)
Crunchy Shrimp Rolls (page 116)
Catfish Avocado Rolls (page 122)
Iced Green Tea (page 160)
Fudge Wontons with Peanut Dipping Sauce (page 155)
Traditional Sushi
Age Dashi Tofu (page 33)
Mixed Sashimi Platter (page 56)
Tuna and Green Onion Rolls (page 81)
Cucumber Thin Rolls (page 86)
Sushi for a Crowd
Fragrant Herb and Mushroom Spring Rolls (page 39)
Poke Trio (page 47)
Beef Tataki Sushi (page 61)
Spicy Tuna Rolls (page 110)
Peanut Shrimp Rolls (page 115)
California Rolls (page 114)
Lemon Mango Bars (page 158)
Mango Lychee Coolers (page 160)
Vegetarian Sushi
Melon Sashimi (page 52)
Smoked Tofu Nigiri (page 74)
Ratatouille Sushi Bowl (page 133)
“Eggroll” Cherry Pies (page 157)
Lemonade Sake Slushie (page 163)
Budget Sushi
Grilled Yakitori Skewers (page 32)
Quick Cucumber Salad (page 32)
Spam Musubi (page 64)
Fried Oyster Thick Rolls (page 105)
Spicy Tuna Rolls (page 110)
S’mores with Soy Caramel Sauce (page 156)
Ginger Shandy (page 161)
Sushi For Entertaining
Japanese Pizza with Bacon and Mushrooms (page 34)
Scallop Carpaccio (page 45)
Smoked Duck Nigiri (page 71)
Mango Lobster Rolls (page 121)
Green Tea Panna Cotta with Sesame Cookies (page 154)
Cucumber Saketini (page 164)
Sushi Ingredients Made Easy
Avocado Selecting the right avocados for sushi is essential. You’ll want ripe avocados that have a vibrant green color and that don’t give too much when gently squeezed. Avoid avocados with bruises or ones that are too firm.
Bonito Granules (Hondashi) I’m not sure this powdered soup base gets the credit it deserves. It is a very close duplicate of the real thing unlike many powdered or cubed bouillon products. It’s also more readily available in supermarkets than the dried bonito flakes and dried kelp needed to make dashi traditionally. Never boil bonito granules. The flavor remains gentle when simply stirred into very hot water. When exposed to high room temperatures, the flavor of bonito granules can become negatively altered. To prevent this, store in a cool dry place or store in the refrigerator.
Bonito Flakes (Katsuobushi) The traditional method of preparing lightly flavored dashi stock requires the use of these smokey flavored flakes known as katsuobushi. Purchase them from Asian markets or specialty grocery stores. Once opened, store the bonito flakes tightly sealed in a cool, dark place.
Daikon Radish are thick, white radishes that are more root-like in quality than many radishes. Purchase ones that are firm to the touch. If it is cut into sections, which is common, check that the cross section does not appear to be spongey. Store daikon radishes in your refrigerator.
English Cucumber have thin skins and less obtrusive seeds than your typical garden cucumbers. If Japanese cucumbers are available they are excellent substitutes for the English variety because of their similar qualities.
Furikake is a rice condiment that is available in many varieties. The shiso, or dried perilla, variety is my favorite. In the shaker, it has a deep plum (almost black) color. It is very unassuming. The moment it makes contact with the rice, it imparts a very pleasant magenta color. Check the labels of furikake shakers and purchase what sounds most appealing to you. Store the furikake in your spice cabinet like you would any spice blend. For additional uses, try it as a sprinkle over eggs, fries, or sandwiches.
Garlic Chili Paste also known as sambal, is an indispensable condiment for adding spicy flavor to recipes. Jars of it can be easily located in supermarkets in the Asian specialty aisles.
Ginger Root For best results, purchase smaller, young fresh ginger roots. Inspect the roots before buying. Avoid ones that are overly bruised, contain molded spots, and appear somewhat dried. Store fresh ginger root in your refrigerator. Try this quick and efficient method for peeling away the thin skin that works much better than a paring knife: Break off any very small “knots.” Use the curved edge of a spoon to peel the skin away. Only the thin skin will be removed and you’ll have more root leftover.
Japanese Bread Crumbs (Panko) are widely available in most supermarkets where breadcrumbs are found. In a pinch, coarsely crushed saltine crackers are a better fit than fine ground Italian style bread-crumbs.
Japanese Soy Sauce Did you know that each country producing soy sauce has a unique brewing style? For all of the recipes in this book, the use of Japanese-style soy sauce is key to producing the desired results. You may opt to use low sodium varieties for dipping sushi, but be sure to use the full sodium variety when incorporating into a recipe.
Kelp (Konbu) Kelp is an important seasoning for dashi stock. Look for sheets of dried kelp in packages. Usually the large seaweed is folded. It is deep green in color and often appears to have a white, powdery substance rubbed across the surface. To use kelp, cut away just the part you need. Use a damp towel to wipe away some of the white powder. Keep kelp in a cool, dry place.