Recipes

Chef Naoki's Sushi Rice & other recipes

Monday, July 16, 2012

 

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Shaw's Crab House is hosting a Sushi School 101 with Chef Naoki Nakashima who shared his recipes with ABC7.

Chef Naoki's Sushi Rice

  • 4 Cups Short-grained, Japanese Sushi Rice
  • 1/3 Cup Granulated White Sugar
  • 2 Tbsp Salt
  • 3/4 Cup Rice Vinegar

1. Place Rice in a large bowl & Rinse thoroughly with waterRepeat as necessary until water runs clear. Strain all the water from rice

2. Allow rice to sit for 30 minutes & soak up remaining water. The Rice will feel dry to the touch

3. Place Rice in Rice Cooker with 4 cups water & Turn on. The Rice will cook for about 20 minutes-Rice cooker will turn itself off. Allow Rice to rest undisturbed in cooker for another 20 Minutes

4. While Rice is cooking, Prepare the Vinegar mixture:

  • Put Rice Vinegar, Sugar & Salt into a saucepan
  • Cook on low heat & stir until Sugar dissolves
  • Transfer to a cool bowl

5. When the rice has rested 20 minutes, transfer it to a large mixing bowl

6. Add Vinegar mixture & mix thoroughly. The ideal time to combine the Rice & Vinegar mixture is approximately 40 minutes after it begins to cook (combined cooking & resting time)

7. Allow Sushi Rice to cool at room temperature for at least 1 hour

Spicy Mayo Sauce

  • 1/4 Cup Mayonnaise
  • 2 tsp Sriracha Chili Sauce
  • 2 tsp Chili Oil
  • 2 tsp Soy Sauce
1. Combine all ingredients in a bowl & stir until smooth consistency. That's it!

Spicy Tuna Maki
  • 1/2 Sheet Nori Seaweed Wrapper
  • 1/2 Cup Sushi Rice (Approximate)
  • 2 oz #1 Grade Tuna, cut in a long thin piece
  • 1 Pinch Thin-sliced Scallions
  • 1 Pinch Sesame Seeds
  • 1 Tbl Spicy Mayo Sauce (to taste)

1. Place Sushi rice down the center of the Nori Sheet, lengthwise

2. Using your fingers, spread the rice mixture evenly over the Nori. Rice should be spread completely to the edges of the Nori on all sides

3. Turn the whole thing over so that the Rice side is down & Nori side is up.

4. Add Tuna. Spoon Spicy Mayo Sauce along the Tuna, then sprinkle Scallions & Sesame Seeds

5. Gently lift edge closest to you & roll it up & over the ingredients. Try to keep the roll tight & overlap the edges so the rice will stick together

6. Place the roll so that the "seam" is down. Cover with plastic wrap & use bamboo mat to press top & sides against the cutting board firmly, so that rice will be pressed together

7. Use a very sharp knife & wet the blade with water; you can cut through the plastic wrap & remove it afterwards

8. First cut the roll in half...

9. Then put two halves side by side to cut into smaller pieces

10. For a decorative touch, turn some rolls on their sides & some on their edges, in a pattern

11. Garnish with Wasabi & pickled Ginger; you may wish to serve extra Spicy Mayo Sauce on the side.

12. Enjoy your hand-made Maki Sushi!

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