Makes 36 pieces
Other ingredients traditionally used for rolled sushi in Japan include kanpyo (dried gourd ribbons), tuna with spring onion, natto (steamed fermented soy beans), chili-marinated cod’s roe and salted plum (umeboshi) with shiso herb. You can also make variations using ingredients more readily available in the west.
INGREDIENTS:
¾ quantity vinegared rice
3 sheets nori seaweed
A sushi rolling mat (makisu)
Hand vinegar:
4 tablespoons Japanese rice vinegar
250 ml water
Filling:
100 g fresh salmon, skinned
6 cm pickle daikon (takuan), cut lengthways into 1 cm square sticks
4-6 fresh shiso leaves or 6-8 basil leaves
2 small red salted plum (umeboshi), pitted and torn in pieces
Wasabi paste
To serve:
Pickled ginger
Extra wasabi paste
Japanese soy sauce (shoyu)
HOW TO MAKE:
1. Make the vinegared rice (sumeshi). Mix the hand vinegar ingredients in a small bowl.
2. Cut the piece of salmon into 1 cm square sticks. To make a salmon sushi, follow the method on the previous page, using a row of salmon strips instead of cucumber. (enough to make 2 rolls).
3. To make a pickled daikon sushi, put 3 strips of pickled daikon (takuan) in a row, and omitting the wasabi paste. (enough to make 2 rolls) and follow the steps how to make a sushi roll.
4. To make the pickled plum sushi, use the shiso or basil leaves and the pieces of plum (enough to make 2 rolls) and follow the steps how to make a sushi roll.
5. Cut each roll into 6 pieces, then arrange on a plate and serve with pickled ginger, a mound of wasabi paste and a dish of soy sauce.
Variation:
You can also leave the salmon fillet whole, then lightly grill it for about 2 minutes on each side. Cool, put in a bowl, flake with a fork, then stir in 2 finely chopped spring onions. Mix in 2 teaspoons mayonnaise, salt and pepper, then proceed as in the main recipe.
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