Sunday, July 7, 2013

Sushi


 ^ Salmon Sashimi
 ^Salmon Sushi
^ Unagi (eel) sushi wrapped in nori

^Tamago sushi wrapped in nori
 Last winter, I watched Jiro Dreams of Sushi with one of my good friends, Michelle. I was instantly inspired by his passion, his finesse, and his extreme attention to detail. Of course, I was not able to get into making sushi right away, but when I finally got the time, I tampered with it (this was back during Mother's Day, when my dad bought some sashimi grade salmon for dinner). Eventually I got a chance to try making tamago.

My mom made some delicious grilled eel a few weeks ago, and craving it a few days later, I went and bought a pack, along with some sashimi grade salmon, and some rice vinegar. After my grocery trip, I went home to make some delicious sushi! Though it is time consuming, it does not take too many ingredients to make. I was able to feed a family of four for less than $30 that night! (Plus, we didn't have to leave a tip!)

Sushi Rice
Short Grain White Rice, Cooked
Rice Vinegar
Small Bowl of Water

1. For every 2 cups of cooked rice, add about a teaspoon of vinegar.
2. If you feel that the vinegar is too strong, add more rice. If the flavor is not strong enough, add more vinegar very gradually.
3. Allow to cool before rolling into rice balls.
4. Dip hands in bowl of water and shake off the excess.
5. Grab about 1.5 tbsp of rice in your hands. Place it in your weaker hand and make a fist to form it.
6. Use your strong hand's middle finger and thumb to square the rice.
7. Then, take your index and middle finger and place over the top of the rice ball to create a slight arch over the top.
8. Repeat until you get your desired shape.
(If this process is hard to picture, here's a link to Jiro's technique)

Salmon Sashimi/Sushi
Package of Sashimi Grade Salmon
Sharp Knife

1. Take out the filet of sashimi grade salmon. Only buy sashimi grade, because it is safe to eat raw.
2. Slice the fish to the size that will fit the rice ball. Look at the side of the filet to see where you are cutting.
3. Then, slice each large piece into pieces about 1cm thick. Place over the rice ball.
4. Arrange the remaining slices onto a plate with wasabi and pickled ginger.

Nori Wrap
1 sheet of nori. 

1. Use a very sharp knife to cut the nori into 1 cm thick slices.
2. Then, cut each of the slices in half to get a strip that is about 1cm x 7cm

Unagi Sushi
1 Package of Frozen Unagi
Aluminum Foil
Large Frying Pan with a Cover

1. Cut the fish in half lengthwise while it is frozen.
2. Wrap each half in foil.
3. Over medium heat, heat the fish thoroughly. Put the fish wrapped in foil into the frying pan and cover. Allow to cook for about 7 minutes on each side.
4. Allow to cool slightly and cut into pieces about 2.5 cm wide.
5. Place each piece on top of the rice ball and wrap with the nori strip.
6. Put the finished pieces onto a platter and serve with wasabi and pickled ginger.

Tamago Sushi- adapted from allrecipes.com
1/4 cup Water
1/2 tsp Dashi
4 Large Eggs
1 tbsp Sugar
1 tsp Cooking Sake
1/2 tsp Vegetable Oil
Paper Towel
Tamago Pan (I used a rectangle pan)
Spatula

1. Mix water with dashi bullion/seasoning (I used anchovy dashida)
2. Add eggs, sugar, and sake.
3. Beat mixture until the egg is completely broken up.
4. Heat your pan to low-medium heat. Use a paper towel soaked in vegetable oil to grease the pan.
5. Pour a thin layer of egg so that the bottom of the pan is covered.
6. When the egg cooks most of the way, and the top of the egg is still wet, fold the bottom portion about 1 inch up. Then, roll to about 3/4 of the way.
7. Oil the pan where there is no egg.
8. Use the spatula to release the remaining egg that is not rolled, and then move the entire egg to the back of the pan.
9. Grease the other portion of the pan with the paper towel.
10. Pour another thin layer of egg on the bare areas of the pan.
11. Allow it to set up slightly, then roll again.
12. Repeat until there is no more egg mixture.
13. Remove from the pan onto a piece of plastic film, and wrap with a nori roller (the ones made of bamboo). Wrap to make a rectangular shape.
14. Allow to cool, then unwrap onto a cutting board and cut into 1.5 cm pieces.
15. Place onto rice balls and wrap with the cut nori.
16. Serve on a platter with wasabi and pickled ginger.
Here is an illustrated recipe on this process from momofukufor2, in case it is difficult to follow :)

I would highly recommend watching Jiro Dreams of Sushi. It's a truly inspirational documentary to any artist or anyone who loves their job. Jiro is truly passionate about his work, and it is amazing to watch the cinematography and technique of his craft.

1 comment:

  1. Jiro - such an amazing man. He definitely is an inspiration. His passion and dedication is definitely what sets him apart from all the other sushi chefs I've seen in my life thus far.
    (That and actually being in Japan haha.)

    Always great seeing such quality and attention to detail in your work too!

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