4 cups cooked sushi rice, follow my sushi rice recipe here, 7 rice papers, 10 crab sticks, 1 mango, peeled and sliced thinly, 2 avocados, pitted, peeled and sliced, shredded carrot, 1 cup cucumber sticks, 1/2 oz. toasted sesame seeds, mix of black and regular, sushi mat and cling wrap.
Place one rice paper on a larger plate and run hot water over it slowly until the rice paper is very soft.
Spread a layer of sushi rice over the rice paper, leaving just 1-inch on both sides uncovered.
Place some of the ingredients in the center of the rice.
Fold both sides of the spring roll over the ingredients.
Now remove the spring roll from the plate and place it on sushi mat that have been wrapped with cling wrap in order to prevent sticking. Using the mat work the spring roll into an evenly-shaped sushi roll.
Sprinkle some sesame seeds over the spring sushi roll and let it sit in a plate until you finish rolling the rest of them.
Cut each spring roll in the middle and serve with some sweet soy sauce or a sauce of your choice.
There is no such a thing in traditional Japanese cuisine as a vegetarian nigiri sushi, except the nigiri with tofu skin (and omelette nigiri doesn’t use fish, but it can hardly be called vegetarian). For my sushi bar, which I owned between 2009 and 2013 I created many kinds of vegetarian nigiri – with roasted bell pepper, avocado, asparagus, shiitake mushrooms and sprouts to cater to the tastes of customers who aren’t fish lovers.
1 cup sushi rice, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 1/2 cups cold water, 1 red bell pepper, little sesame oil oil, several nori strips cut from a large sheet of nori, for serving: soy sauce, pickled ginger and wasabi.
Rince the rice until the water runs clear and place it in a rice cooker with the cold water. When the rice is cooked, let it stay for 10 minutes before lifting the lid.
Stir the rice gently with a spatula and fan the excess steam with a fan. Combine the rice vinegar and sugar and fold it gently into the rice. Let it stand for about 20 minutes to cool down, but not completely cold, as nigiri is better made with warmer rice.
Make as many oblong rice balls as you can using vynil gloves.
Meanwhile, cut the red bell pepper to diamond shapes large enough to cover the nigiri balls, toss them with a tiny bit of sesame oil and saute them in a cast iron pan. Smear a small amount of wasabi over each rice ball, place a piece of red pepper over them and secure each nigiri with a nori strip.
Chirashi is a free-style form of sushi, which consists of sashini on rice, that some people like to call “lazy sushi”.
Chirashi is very easy to make even if you don’t have prior experience. All you need is some fresh tuna and salmon or a combination of smoked salmon, bbq eel, surf clams, octopus, escolar (sometimes called white tuna), and even some vegetables can be used such as asparagus, avocado, alfalfa sprouts, etc.
Ingredients for the rice:
1 cup of calrose rice
1 tablespoon mirin (rice seasoning)
1/2 teaspoon sesame oil (for Korean style rice)
1/2 teaspoon of sugar (optional)
Recipe: Wash the rice and add 1 1/4 cups of water to a rice cooker or a heavy cast-iron saucepan. Cover and bring to a boil (if using a saucepan). Reduce to simmer and cook until all the water is absorbed by the rice. Remove from heat and leave the lid on for about 10 minutes. After 10 minutes stir gently the rice and fan it until the steam is all gone. Add the seasonings and gently fold them into the rice. You rice should be sticky but not pasty. Every single grain of rice have to be intact. Let the rice cool down to room temperature and serve as seen in the photo above. Serve with wasabi and soy sauce. Cheers.
If you are using a rice cooker just follow your equipment’s instructions.
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