Preparation instructions for sushi rice:
- Wash 250gr of sushi rice thoroughly for 2-3 minutes until water becomes clear, and drain for at least 30 minutes. 250gr of dry rice should be enough for 4 rolls of futomaki or 5 rolls of uramaki, with 6-8 sushi pieces per roll.
- Mix 4 tablespoons of mirin (rice vinegar), 2 teaspoons of sugar and 1 teaspoon of salt in a small pan. Bring the mix to a boil until salt and sugar are dissolved, and set the pan with the mirin dressing aside.
- Put the drained rice in a large pan with 300ml water (250gr of rice multiplied by 1.2). Put the pan on high heat, stir the rice until the water starts boiling, and let it boil for 2 more minutes. Then, lower the heat to the minimum and cover the pan with a lid. Stop stirring and cook for another 5-6 minutes. Switch off fire and let the rice stay in the pan for 15 minutes with a lid closed. Then, remove the lid and let the rice infuse for another 10 minutes.
- Put the rice in a large bowl. Add the mirin dressing and mix well with a wooden spoon. A metal spoon will damage the rice and might react with the mirin. The rice is ready now.
Preparation instructions for Uramaki Chicken Teriyaki with Avocado
- First, we will prepare the teriyaki sauce. Grate a small piece of peeled ginger, and squeeze out the ginger juice from the grater. Mix 1 teaspoon of ginger juice, 4 tablespoons of soy sauce, 4 tablespoons of sake, 4 tablespoons of mirin and 2 tablespoons of sugar in a pan. Bring the mix to a boil on medium heat, lower the temperature and simmer for 15-20 minutes to thicken the sauce. Set aside.
- Then, we will prepare the chicken. Slice a chicken breast lengthwise in 3-4 pieces, sprinkle a bit of salt on it. Add 1 teaspoon of sesame oil and 1 tablespoon of vegetable oil in a frying pan and turn on the heat. Fry the chicken breast on both sides for about 5-6 minutes. After the chicken is cooked through, lower the heat and drizzle the thick teriyaki sauce over the meat. Let it simmer for a few minutes to add the teriyaki flavour to the chicken breast. Set aside.
- Now we are ready to make our uramaki (inside out) rolls. Place a bamboo mat inside a plastic food bag. Put a half sheet of nori paper on the mat, with the shiny side of the nori facing downwards. Moisten your hands with water to make it easier to handle the sushi rice. Spread 100-120gr of the cooked sushi rice evenly on the nori sheet. Don’t press the rice too hard: our sushi roll needs to be light and soft. Turn the sheet over.
- Take two pieces of the chicken breast and place them lengthwise at the bottom of the nori sheet. Peel a cucumber and put a few thin cucumber strips on top of the chicken. Drizzle a little bit of the teriyaki sauce over the chicken and cucumber, and slowly roll the sushi.
- Peel a half of avocado and slice it in very thin (1-2mm) slices on a chopping board. Carefully spread and flatten down the avocado slices with your hands, so that they match the roll’s length, and trim sides of the slices with a knife. Put the sliced avocado on top of your uramaki roll. Take a sheet of food film and cover the sushi roll. Place the bamboo mat on top and gently shape the roll in a square. Remove the mat but leave the film in place. Cut the roll in half. Cut each half into 3 or 4 pieces. Don’t forget to moisten and clean your knife with a wet cloth.
- Remove the plastic film. Decorate your sushi with sesame seeds and serve with wasabi and the famous Japanese ponzu sauce (instead of soy sauce).
Preparation instructions for Uramaki Spicy Salmon with Sriracha and Kimchi Sauces:
- We need 400gr of sashimi grade salmon for 4 rolls. Cut the best part of the salmon meat into 8 very thin (1-2mm) slices. Chop the remaining meat finely until it sticks together.
- To make the filling for your roll, mix this finely chopped meat in a bowl with 1 tablespoon of sriracha sauce, 1 teaspoon of kimchi sauce (optional, as kimchi is quite hot), 1 tablespoon of sesame oil, 1 tablespoon of mayonnaise, 1 scallion chopped in pieces and 1 teaspoon of sesame seeds.
- Put the cooked sushi rice on a half sheet of nori paper, spread the rice and turn the sheet over (see detailed instructions above in the Chicken Teriyaki recipe). Put the filling lengthwise at the bottom of the nori sheet and put a few thin strips of avocado on top. Roll your sushi.
- Put two thin slices of salmon on top of your roll, cover with food film and shape with a bamboo mat into a square. Cut the roll into 6-8 pieces and remove the food film. Decorate with mayonnaise, red fish eggs (fish roe) and parsley. Enjoy!
Preparation instructions for Futomaki with Shiitake and Japanese Omelette:
- First, we will prepare the Japanese omelette. Crack 4 eggs into a small bowl and whisk them with 2 tablespoons of mirin, 1 tablespoon of sugar and 1 teaspoon of soy sauce. Heat 1 tablespoon of vegetable oil in a frying pan. Add the scrambled eggs and bake a firm omelette on low heat. Let it cool down, cut into 1cm thick strips and set aside.
- Then, we will marinate the shiitake and prepare the filling. Bring 200ml of water to a boil, pour it over 8-10 dried shiitakes, add 6 tablespoons of soy sauce and 3 tablespoons of sugar. Let the shiitakes soak for 10 minutes, drain them and cut into 1cm strips. Cut 4 surimi sticks lengthwise. Roast the sesame seeds in a pan without oil. Set aside.
- Now we will make our futomaki (thick sushi) rolls. Put the whole nori sheet on a bamboo mat. Spread 150-160gr of cooked sushi rice over the nori sheet and leave 1-2cm on the edge uncovered. Don’t forget to moisten your hands with water to handle the rice easily, and don’t press the rice too hard. Take 1/4 of the omelette, 2 halves of surimi and 4-6 shiitake slices, place them lengthwise on the bottom of the nori sheet, and sprinkle sesame seeds over the filling and rice. Moisten the uncovered edge of the nori sheet with water. Lift the bamboo mat and roll the nori up. In the beginning, keep the filling together with your fingers.
- Cut the roll into 8 equally sized pieces. Serve your futamaki with ginger, ponzu sauce and wasabi.