Modern Sushi
California-Maki
The California-Maki is not a classical Sushi. It is said that
Ichiro Mashita, a Sushi chef from Los Angeles, is its
inventor. In the early 70ies, he is supposed to have
found avocado to replace fat tuna perfectly and used it
for California-roll. It is very
popular, not least because of its successfull combination of
ingredients: crab meat, avocado and cucumber. A vegetarian
variation can be prepared with cucumber, cooked pumpkin,
cooked carrots, sugar peas and cream cheese.
Being an Inside-Out-roll
with rice on the outside you normally make a helping somewhat
larger. The following recipe will be enough for three rolls.
| California-Maki (for 3 rolls) |
|---|
| | Ingredients | Preparation | 3 half-sized seaweed sheets
(Nori)
1 portion Sushi rice
½ cucumber
1 avocado
150 g crab meat
(or Surimi)
Wasabi
sesame, fish roe
possibly mayonnaise
(or crème fraîche)
salt
|
Roast the seaweed sheets briefly on one side. Peel and
core the cucumber, cut it in strips. Cover it with
salt and leave alone some minutes. Then rinse off to
get rid of the surplus liquidity. Cut the avocado in
half, loosen the fruit flesh around the stone and then
remove the stone. Scoop out the flesh as completely
as possible from the halves with a spoon. Cut it into
strips. Mix the crab meat possibly with some
mayonnaise to thicken it. Now make an Inside-Out-roll
with the cucumber strips, avocado strips and crab
meat. Roast the sesame briefly in a dry pan and
garnish the finished roll with it and the fish roe.
| |
Tuna-Maki (spicy)
The spicy touch of this roll comes from Togarashi,
Japanese mixed herbs consisting of chili pepper, sesame,
seaweed and skin of oranges. Furthermore, there is
Sriracha used, a Vietnamese chili sauce. In order
to take the pungency away, the herbs are mixed with Japanese
mayonnaise.
| Spicy Tuna-Maki (for 4 rolls) |
|---|
| | Ingredients | Preparation | 2 seaweed sheets
(Nori)
1 portion Sushi rice
180 g tuna
1 tablespoon fish roe
1 tablespoon Japanese mayonnaise
(Kewpie)
¼ tablespoon Japanese chili pepper
(Togarashi)
½ tablespoon Vietnamese chili sauce
(Sriracha)
½ cucumber
sesame
|
Cut the tuna in small pieces. For the sauce, mix
mayonnaise, fish roe, chili pepper and chili sauce.
Blend with the tuna. To adjust the pungency it is best
to vary the amount of chili sauce. Roast the seaweed
sheets briefly on one side. Peel and core the cucumber,
cut it in strips. Cover it with salt and leave alone
some minutes. Then rinse off to get rid of the surplus
liquidity. Now make four Maki-rolls with the spicy
tuna, the cucumber and some sesame.
| |
Tofu-Pepper-Nigiri
These modern vegetarian
Nigiri-zushi
are a little bit more complex to make, because tofu and
pepper are roasted first.
| Tofu-Pepper-Nigiri (for 8 pieces) |
|---|
| | Ingredients | Preparation | 1 half-sized seaweed sheet
(Nori)
1 portion Sushi rice
½ green pepper
½ garlic clove
2 tablespoons peanut oil
120 g tofu
2 teaspoons soy sauce
|
Wash and clean green pepper, then cut into thin slices.
Peel the skin off the garlic clove and slice finely. Heat
one tablespoon of oil in a pan and roast garlic and pepper
while stirring. Set aside and let cool off. Cut tofu into
8 pieces and roast with the rest of the oil. Take off heat
and pour soy sauce, let cool off also. Form 8 Nigiri-zushi
with rice, a piece of tofu and pepper. Cut 8 small strips
out of the seaweed and wrap around the Nigiri-zushi.
| |
Carrot-Basil-Maki
| Carrot-Basil-Maki (for 2 rolls) |
|---|
| | Ingredients | Preparation | 2 half-sized seaweed sheets
(Nori)
½ portion Sushi rice
1 carrot
1 garlic clove
200 ml orange juice
10 basil leaves
2 tablespoons sesame squish
salt
|
Peel carrot and cut in stripes lengthwise. Peel garlic
clove and slice finely. Heat orange juice, add a pinch
of salt, then carrots and garlic. Let simmer about 10
minutes until the carrots are mellow. Take carrots
out of the pot and let cool off. Make two Maki rolls
by using basil leaves, carrot stripes and some sesame
squish as stuffing.
| |
Cucumber-Dill-Maki
| Cucumber-Dill-Maki (for 2 rolls) |
|---|
| | Ingredients | Preparation | 2 half-sized seaweed sheets
(Nori)
½ portion Sushi rice
¼ cucumber
1 tablespoon dill
1 tablespoon mayonnaise
salt and pepper
|
Clean cucumber and cut lengthwise (do not peel).
Chop dill and mix with mayonnaise. Add salt and
pepper. Make two Maki rolls by using dill, mayonnaise
and cucumber as stuffing.
| |
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