Rice | Sashimi
*Soy Wraps and Nori
are interchangable in these recipes & instructions
Seafood Delivered to your door - Catalina Offshore
Jade Dragon Roll
Tempura, Spicy Tuna, Avocado wrapped in GREEN soy
wrapper topped with kabayaki (eel sauce) and spicy sauce.
Roll - Shrimp Tempura
and cream cheese wrapped in GREEN soy wrapper topped
with spicy tuna, kabayaki (eel sauce) and spicy sauce. (This combination creates green, red,
and white aka Christmas colors)
Deep Sea Roll
- Crabstick and
seaweed salad wrapped as standard inside-out roll topped with spicy
tuna, tempura flakes, and spicy sauce.
Funny Valentine Roll
- Salmon, tuna,
eel, shrimp tempura wrapped in PINK soy wrapper topped with spicy shredded
crabstick, kabayaki, and spicy sauce.
A big THANK YOU to Dave
Boston (aka Jade Dragon) for contributing the above recipes!
Tuna - Tuna
(4 ounces per roll); cucumber; burdock;
shiso leaf or kiware (radish sprouts)
tuna, mix with Spicy
Salmon - Salmon
(4 ounces per roll); cucumber; kaiware
(radish sprouts); burdock
mix with Dynamite
Garlic Tuna - Cut
4 ounces of tuna into nibble-sized pieces
and mix with this recipe: 1/4 tsp sesame
chili oil; 1 tsp
masago; 1/2 tsp Sriracha
Chili Hot Sauce; 2 cloves garlic (minced);
1 tbl yellow onion (minced); *jalepeno
pepper pieces or slices. Serve as sushi,
temaki or sashimi. * optional,
but if you go for it, my preferance is to
serve it as sashimi with a jalepeno
slice on top.
Scallop - Scallops (4 ounces per roll);
cucumber; 1 avocado; 2 asparagus*
stalks per roll; sushi rice; soy wrap
kaiware (radish sprouts); masago
and mix with Dynamite Sauce. Blanch the
asparagus (or omit) and while putting the
roll together, allow the flowered ends to
stick out the sides of the roll. Add cucumber
and sprouts, Roll and Cut. Put slice of
avocado and dollops of masago on top of
individual pieces. Or if you're making Temaki,
add everything to the handroll.
California Roll -
*Imitation crab; 1 cucumber; 1
avocado; sushi rice; soy wraps
or nori; Sprinkle
with sesame seeds and/or spoon on masago
(optional). *Real crab meat will cost more and takes more work to get the meat.
Imitation is fine. If you use real crab,
with a little kewpie mayonnaise to bind it together.
Thin salmon fillet with skin
on; burdock root; cucumber; sesame
seeds; masago. Broil the salmon until
crispy, chop into small pieces. Add a small thin pieces of burdock, cucumber and
the chopped salmon skin into the center of your roll. Sprinkle sesame seeds on
the outside of roll and garnish with masago. Or you can use Katsuo Fumi Furikake
Rice Seasoning on top instead of sesame seeds and masago.
burdock; kaiware; avocado
and sprinkle with sesame seeds.
California Roll topped with thin slices
of salmon, tuna, shrimp, yellowtail. You
can choose your own toppings and alternate
to give the rainbow effect. After you've
placed your fish slices on top of the roll,
use saran wrap (plastic wrap) to help form
the roll and stick the fish to the top of
the roll. Garnish with negi and/or masago,
or leave as is.
& Temaki / Handroll Instructions
The general term
for sushi rolls is Maki Sushi which usually means the seaweed
(nori) is on the outside. Temaki, otherwise known as a Handroll, has
the same ingredients as the maki rolls, they are just cone
shaped. When using Soy Wraps instead of nori, I have no idea what it's called
except it's usually referred to as a Special Roll in the restaurant
when using Soy Wraps.
Here are the specific terms
Chakin Sushi - rice on the inside wrapped with a thin
Futomaki - thick rolls; use a whole sheet of
Hosomaki - thin rolls; use a half sheet of
Uramaki - inside-out rolls (rice on the inside); use a
half sheet or nori
Tazunamaki - (Rainbow Roll) Maki roll with strips
of fish and/or avocado across the top
Temaki - handroll; use
quarter sheet of nori
The trick to making Maki
sushi is in the rolling. You can fill it with almost anything, but getting it to
look good can take practice. Prepare the rice and choose the fillings you want.
In general, you will want to cut your fish into strips that are no larger than
1/2 inch in diameter. Cucumber or any other firm ingredient should also be cut
into thin strips. The length is not as important because it makes a nice
presentation when the fillings are overflowing out of the end pieces of a cut
roll. If you're mixing the fish with a spicy sauce, it should be cut into
nibble-sized pieces before it is mixed.
You will also need nori sheets, plastic food wrap, bamboo rolling mat
(makisu), and a sharp, non-serrated knife. Once you decide what type of
roll you're making, choose the correct size of soy wrap or nori based on the list
Have a bowl of cold water
handy to dip your fingers in, rub your hands together and give a little clap to
remove the excess water. This will prevent the rice from sticking to your
fingers. Repeat as often as necessary. Place the nori with the long side facing
you. Grab some rice and form into a ball just a bit larger than a baseball.
Place the rice ball in the center of the nori and re-moisten hands. Press and
push the rice, spreading it with the thumbs and fingers to cover the nori,
but leave a margin of 1/2 inch on the side nearest you AND a 3/4 inch margin
on the side furthest from you for a FUTOMAKI and leave a 1/2 inch margin on the
side furthest from you for all other rolls. Don't work with it too much
since it will get sticky. Sprinkle sesame seeds on top of the rice if you
If you are making the other
types of rolls except for the URAMAKI and TEMAKI that have the
rice on the outside, you make a small dent in the center of the rice. If you are
making a URAMAKI, flip the roll over so the nori is facing up. Place all
ingredients into an elongated pile in the center, and try not to fill it with
too much (I often have this problem, then I can't properly close my rolls....
but it's all good!). If you put the same ingredients together during placement,
this gives the roll a nice uniform look when finished and
Nori can be sticky and
can become soggy quickly - When you're making the Uramaki or Temaki and you're
handing the nori to roll or wrap it, be sure your hands are
Roll the side nearest you
over the central ingredients and finish the roll so the "seam" is on the bottom.
It is a Hold, Tuck, Roll motion - Hold and Tuck the ingredients with your
fingers while using your thumbs to Roll.
Get a sheet of plastic wrap
about the same size as your makisu. Place plastic wrap over the roll so that
approximately 1 inch extends onto the counter and the longer end closest to you.
Place the mat over the roll and plastic wrap. With both hands, press lightly on
the sides to firm up the roll. There is no need to apply pressure to the top of
the roll or to slide your hands along the mat.
The knife must be very sharp
to cut the roll. Dribble water over the length of the blade to insure the rice
will not stick. Remove the makisu and with the plastic wrap still on, cut the
roll in half. Cut each of the halves in half and again and one more time so that
you have 8 pieces. Place the makisu over the roll again and press lightly to
reform the roll. Remove the makisu and the plastic wrap.
Temaki is made differently
only in the way it's wrapped. As I stated above, you can use the fish cut into
strips or nibble-sized pieces, whichever you prefer. To wrap a handroll, be sure
your hands are dry first, then using a quarter sheet of nori, place it on your
palm. Use a spoon to spread about 3 tablespoons of rice on the nori, putting
less on the bottom part you will be wrapping the tightest. Place your
ingredients in the center of the rice, then wrap into a cone allowing for the
nori to overlap. Use a dab of water on the end on the nori to stick it to the
artfully! Serve with wasabi, shoyu and gari.... Enjoy!
and Spicy Sauce
- 1/4 tsp of Kewpie
Mayonnaise; 1 tsp
masago; 1/2 tsp Sriracha Chili
Mix all of this together. The
mayo will absorb some of the heat so adjust to taste.
If you're mixing this with fish,
cut the fish into nibble-sized pieces first,
about 1/4 inch.
Sauce - Make
the Dynamite Sauce above and add 1/4 tsp
sesame seed oil; 1/4 tsp red chili
pepper flakes; a sprinkle of sesame seeds.
If you want HOT,
here are some ideas... add tiny bits of
jalepeno peppers; use sesame chili oil instead
of the regular type; add Tabasco sauce;
Use your imagination! Remember - "Hot"
will not necessarily change the flavor of
the fish - it will enhance it - so using
anything that makes things "hot"
will be ok. Experiment... with a fire extinguisher
next to you?
(Sticky Sushi Rice)
found the easiest sushi rice to make at
home is in a pot on the stove - Lundberg's
But if you want to make it from scratch
the traditional way, here's the recipe:
Start with short grain white rice, regular (unflavored) rice vinegar
along with sugar and salt (this is called tezu). If
you're in a hurry and want to save a little bit of preparation time, seasoned
sushi vinegar (su) is also available. When you make the vinegar mixture
yourself, though, you have more control over how much sugar or salt to add.
You can also add kombu, shiitake mushrooms or shrimp to
get a different taste.
cups uncooked short grain
white rice; 4
tablespoons rice vinegar; 2
cups + 2 tbl water;
tbl + 1 tsp
thing, prepare the
mixture will be used to coat the bowl you set the cooked rice in later. Mix
together 1 cup of water, 2 tbsp of rice
vinegar and 1 tsp of salt. Set aside.
Rinse the rice several times until the water
is clear. Put rice in a colander and drain for an hour. Then put the
rice in a heavy pot with a tight fitting lid or electric rice cooker,
add 2 cups plus 2 tablespoons of water and bring to a boil. After it's
cover the pot and set to simmer over low heat for 15 minutes. Turn off
the heat, remove the lid quickly only to stretch a clean tea towel
over the pot and replace the lid. Without heat, let it steam for
another 15 minutes.
Meanwhile, mix the rice vinegar, sugar and
salt together in a small saucepan. Stirring constantly, heat the
mixture until the sugar dissolves. Set it aside to cool to room
temperature. After the rice has been steamed, use a wooden spatula
or spoon to cut and fold the rice. Take care not to smash the grains
Use a cloth dipped in the tezu and
rub the insides of a large bowl. A wooden bowl (sushi oke
or hangiri) is best to absorb excess moisture, and the large
surface of the traditional hangiri allows the rice to cool
more quickly and evenly. Put the hot rice into the bowl and quickly
add the seasoned rice vinegar solution. Mix with the same cutting/folding
motion. After mixing, fan the hot rice mixture to remove moisture
and to cool it. This should take about 10 minutes. The rice will
have a nice sheen and be slightly chewy with just a touch of stickiness.
Important: The rice is not to be refrigerated
and should be used within an hour after preparation. Keep the rice
covered with a clean cloth and at room temperature until you are
ready to make your rolls. Makes enough rice for about 4 rolls.
To make nigiri
sushi, have the rice ready and cooled. Start as always, with an extremely fresh,
sushi quality fish. First, trim any veins and when you cut the fish, cut it at a
slight angle (45 degrees). Sushi fish is generally cut into 1/4 inch thick and 1
1/2 by 3 inch rectangles. Using a high quality sharp
the fish at a 45 degree angle and trim to create the correct size. Have a small
bowl of water next to your preparation area for keeping your fingers moist so
the rice doesn't stick to them while preparing sushi or rolls. When it comes to
the amount of rice used, that is really a personal preference. Typically, a 1
1/2 tablespoon ball of rice is used to form the bed of rice the fish or
vegetable sits upon, and you form it into a mounded rectangle. You can
experiment until you can get the fish to overlap the bed of rice at the ends
almost to the plate, and just a little overlap on the sides. A dab of wasabi on
the underside of the fish before putting it on the rice adds a nice flavor.
Serve with wasabi, gari, and shoyu or ponzu.
Cut or tear the
nori into 1 1/2 by 4 inch strips. Form a little ball out of 2 tablespoons of
rice and flatten it out a little bit. Wrap the nori around the rice standing up
to make a "boat" shape using a bit of water to seal the sides together. Add the
toppings inside and enjoy!
InstructionsSashimi is cut in different ways to enhance the appearance of the
fish. Hira zukuri is the standard rectangular shape cut - 3/4 inch thick.
A thinner cut is called Ito zukuri, and is often no more than 1/8 inch
thick. The thinnest cut, called Kaku zukuri, is paper-thin and is often
presented in a pattern. To prepare sashimi, first trim any veins and slice the
fish crosswise against the grain into 3/4 inch thick slices that are about 2 1/2
to 2 3/4 inch square, or 1 by 2 3/4 inch rectangle. The trick to creating the
little "cut lines" on the side of the fish is to cut with a feathering motion
(cut slightly 1/16 inch, stop; cut slightly 1/16 inch, stop; etc.). Cutting like
this can also prevent tearing of the fish. The presentation is very important
with sashimi since it is the "Main Attraction," so play with arrangements...
serve it alone on a bed of grated daikon on a plate artfully arranged;
add a shiso leaf as a bed with daikon on the side; If you serve it
on a bed of rice in a bowl with six more vegetables and/or tempura, tamago,
etc., you've created chirashi sushi. Shoyu, gari, and wasabi are always
served, but you may want to serve ponzu sauce with some finely grated fresh
ginger and very thinly sliced negi (green onions).
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