Classic Sushi
Kappa-Maki
This Maki-zushi
was given its name from small, gracile water goblins of
Japanese mythology. Their favorite meal is cucumber. The
goblins normally live in water. A conical depression in the
head makes it possible for them to haunt ashore, as long as
the depression is filled with water (therefore a good tip:
Bow to an attacking Kappa. Thinking of formal traditions, he
might also bow to you and lose the water out of the
depression in his head).
The roll with cucumber is also ideal for vegetarians.
| Kappa-Maki (for 4 rolls) |
|---|
| | Ingredients | Preparation | 2 seaweed sheets
(Nori)
1 portion Sushi rice
½ cucumber
wasabi
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. Now make a
Maki-roll with the cucumber strips.
| |
Shinko-Maki
Daikon is a light giant radish coming
from eastern Asia. If it is dried and pickled in rice
bran, you get the in Japan very popular
Takuan. The pickled vegetables are
then used for these
Maki-zushi.
| Shinko-Maki (for 4 rolls) |
|---|
| | Ingredients | Preparation | 4 half-sized seaweed sheets
(Nori)
1 portion Sushi rice
10 cm radish
(Takuan)
wasabi
salt
|
Roast seaweed sheets briefly
on one side. Cut radish into strips. Now make a
Maki-roll with the radish strips.
| |
Inari-zushi · 稲荷寿司
The fox in Japan is accepted as messenger of Inari, the
God of agriculture and harvest. One of the foxes' favorite
meals are filled flat cakes of tofu, this is why these Sushi
are also called Inari-zushi. You sweeten the
cakes and fill it with the Sushi rice. The rice can be mixed
as you like with further ingredients like sesame, carrot
pieces or mushroom pieces.
| Inari (for 12 pieces) |
|---|
| | Ingredients | Preparation | 6 flat cakes of tofu
(Abura-age)
2 portions Sushi rice
2/3 cup Dashi-stock
3 tablespoons sugar
2 tablespoons soy sauce
10 cm of carrot
2 Shiitake mushrooms
|
Put the tofu cakes into a bowl and pour boiling
water over it. Leave alone for about 2 minutes.
Subsequently, drip off well. Cut through the cake in
the middle and pull apart carefully to a bag. Bring
Dashi-stock, sugar and soy sauce to the boil and put
the tofu bags into it. Let boil at low heat until the
liquidity has evaporated. Squeeze the surplus
liquidity out of the tofu bags. Cut the carrot and
Shiitake mushrooms into fine strips. Salt the carrot
strips and knead until they get mellow. Then wash and
drip off. Mix the mushroom strips and carrot strips
with the rice and fill it into the tofu bags.
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