Sushi
California-Maki
The California-Maki is not a classical Sushi. But 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) |
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| | Ingredients | Preparation | 3 half-sized seaweed sheets
1 portion Sushi rice
1 cucumber
1 avocado
150 g crab meat
(or Surimi)
Wasabi
sesame, fish roe
possibly mayonnaise
(or crème fraîche)
salt
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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.
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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) |
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| | Ingredients | Preparation | 2 seaweed sheets
1 portion Sushi rice
½ cucumber
wasabi
salt
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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.
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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) |
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| | Ingredients | Preparation | 2 seaweed sheets
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
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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.
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Inari
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) |
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| | Ingredients | Preparation | 6 flat cakes of tofu
2 portions Sushi rice
2/3 cup Dashi-stock
3 tablespoons sugar
2 tablespoons soy sauce
10 cm of carrot
2 Shiitake mushrooms
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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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