TUNA TATAKI
Steps:
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
- In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
VEGETABLE SUSHI
Steps:
- Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.
- Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
- To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.
- Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.
- To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.
- Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.
VEGETABLE SUSHI
Provided by Masaharu Morimoto
Time 1h20m
Yield 20 rolls
Number Of Ingredients 14
Steps:
- Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
- Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
- Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi. Photography by Rick Lew
Nutrition Facts : Calories 143 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
SUSHI RICE
Follow Alton's Brown recipe for foolproof Sushi Rice from Good Eats on Food Network, and let rice vinegar, sugar and salt take ordinary rice to tasty heights.
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
SUSHI ROLLS
Steps:
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.
- Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
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