Friday, September 21, 2007


The natural flavors and aesthetic appeal of Japanese cuisine continue to attract worldwide interest and Sushi seems to be one of the foods which most people enjoy, even if they are not feeling adventurous enough to try some of the more unusual dishes.

Making sushi at home is considered a somewhat daunting task, and as the recipe below shows, it is for serious contenders only! However, a nifty little kit available in the Gourmet Fusion Store does take some of the pain out of this highly skilled task. The Sushi Magic Express Sushi Rolls & Nigiri Making Kit explains how to make healthy, delicious sushi and comes complete with handbook, recipes and all the tools necessary to make
making attainable for anyone, and it is also fun to do if friends come round for "Sushi Night".

Three different fillings are used in these nori-wrapped rolls of vinegared rice (see recipe for vinegared rice below): tuna, cucumber and pickled daikon, the last being available in jars in Japanese stores. This
is for sushi made without the Sushi Magic kit, and uses a bamboo mat for rolling.

Recipe for Rolled Sushi
  • 4 large sheets toasted dried laver (nori), each about 8 inches x 7 inches
  • 1 1/2 cups Vinegared Rice
  • 6 ounces fresh tuna
  • 6 ounces cucumber (1/2 English cucumber)
  • 6 ounces pickled daikon strips
  • 1 teaspoon mixed Japanese horseradish paste
  • 1 tablespoons pickled ginger slices
  1. Cut the raw tuna into 4 strips of the same length as the nori.
  2. Cut the cucumber into quarters lengthwise, remove the seeds and cut into sticks.
  3. Cut the nori in half. Place the half nori sheet on a bamboo rolling mat, with the shiny side down. Top the nori with 1/2 cup of he sushi rice, spread evenly on the sheet leaving a border of 1/2 inch free on the inside of the sheet.
  4. Take a little horseradish paste and spread it across the rice in the center.
  5. Place the tuna across the center of the horseradish and start to roll using the bamboo mat, making sure the nori sheet end goes under the rice.
  6. Roll the mat up firmly and squeeze gently.
  7. Remove the rolled sushi from the mat, cut in half and then into three pieces with a wet knife.
  8. Repeat the process with a filling of cucumber and again with a filling of pickled radish.
  9. Serve garnished with pickled ginger.
Recipe for Vinegared Rice
  • 4 cups short-grain rice
  • 5 cups water
  • 2 1/4 inch square dried kelp (konbu)
  • 1/2 cup rice vinegar
  • 3 tablespoons sugar
  • 5 teaspoons salt
  1. Wash the rice gently under running water, taking care not to crush the grains, until the water runs clear.
  2. Leave the rice to drain in a colander for about 1 hour.
  3. Put in a saucepan with the water and kelp and bring to a boil over high heat.
  4. Reduce to a medium heat and simmer for about 15 minutes until the rice is cooked and the water has been absorbed. Turn off the heat. Remove the lid and cover the top of the pan with a towel to absorb any condensation. Put back the lid and leave the covered saucepan to one side for 20 minutes.
  5. While the rice is cooking, mix the dressing ingredients in a small bowl, stirring until the sugar has dissolved, then set aside.
  6. Put the cooked rice in a wide wooden tub or plastic bowl. Stir gently in a circular motion with a rice paddle or wooden spoon, sprinkling in the dressing little by little, until it has been absorbed. Ideally, the rice mixture should be fanned to help cool it while the dressing is being stirred in.
  7. Cover the bowl containing the vinegared rice with a damp cloth until it is needed for sushi. Keep at room temperature, not in the refrigerator, and use within 12 hours.

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