containers tightly covered in the refrigerator.
Pickled Plum Paste (Umeboshi) Look for pickled plum paste under the name umeboshi. It has a tangy, candy-like quality that pairs very well with seasoned Sushi Rice and a shelf life similar to that of jams and jellies. This deep purple paste can be found on the shelves of Asian markets in convenient squeeze bottles or in small tubs in the refrigerated section. Be sure to refrigerate pickled plum paste after opening.
Quail Eggs Packages of quail eggs can be purchased from specialty grocers and Asian markets. Inspect packages to ensure that the eggs are not cracked or leaking. Be sure to rinse the shells of the eggs with water before using the shell as part of the garnish.
Red Pepper Powder (Togarashi) Shichimi or nanami is the Japanese word for seven. It accurately describes the number of different flavors in this peppery spice blend.
Rice Vinegar Most likely, you will be able to locate rice vinegar in the aisles of your local supermarket. Check the section where an assortment of vinegars is found. Just be sure that the rice vinegar you select is not pre-seasoned with salt or sugar. Purchasing pre-seasoned sushi vinegar or sushi-su may seem a good investment, but the process for mixing your own is very simple, quick, and yields much better results. Make sure the rice vinegar you purchase lists only rice and water as ingredients. Store rice vinegar in a cool, dry place.
Sake Inexpensive sake rice wine, can be used for cooking purposes. If you intend to cook with some and drink the rest, opt for a mid range brand.
Salt Unless otherwise stated, fine sea salt is the preferred salt. If necessary, iodized salt may be substituted.
Shiitake Mushrooms Fresh shii-take mushrooms are preferable to dried ones for the recipes throughout this book. Select mushrooms whose caps are whole and unblemished.
Shiso or perilla leaf, is an herb that tastes much like the cross between basil and mint. Green shiso leaves are excellent for garnishing and eating, while the red variety tends to be a little too strong in flavor. Shiso can be purchased in Asian markets or even grown quite easily. (If growing, be sure to check with your local extension as some areas consider it a weed!) If shiso is unavailable, large sweet basil leaves may be used.
Sriracha Even though spicy chili paste of this form is not a Japanese ingredient, it can be commonly found in sushi bars. It is a staple for making Spicy Mayo and is often used for spicy tuna mixes. The popularity of this condiment is so great that most supermarkets stock it regularly. Look for squeeze bottles of it on the Asian specialty aisles.
Soybean Paper If you have friends that don’t enjoy sushi, soybean paper could be their saving grace. Unlike nori, soybean paper has a texture that most people find agreeable. The sheets can be purchased with or without flavors added and they are available in a multitude of fun colors. They can be substituted for nori in any recipe where the rice is on the inside of the roll. To accommodate inside out rolls, simply place all of the ingredients inside the rolls. You’ll find soybean paper wrappers in either whole sheets or half sheets. Sometimes they are referred to as “party wrappers.” Use kitchen shears or a sharp knife to cut whole sheets in half. Store after opening in a plastic zipper bag or other tightly sealed container in a cool, dark place away from moisture.
Sugar When sugar is listed as an ingredient for Sushi Rice Dressing or sauces, raw unprocessed sugar yields a deep, nutty flavor. However, granulated sugar may be used instead. For baking, granulated sugar is preferred.
Toasted Sesame Oil When purchasing sesame oil, look for dark toasted sesame oil. Fresh pressed sesame oil is lighter in color and lacks the depth needed for the recipes in this book. Like most oils, after time, dark sesame oil can go quite rancid. To extend the shelf life, keep the opened bottles refrigerated. This will cause the oil to solidify but it quickly becomes fluid again when exposed to room temperature.
Toasted Sesame Seeds All the sesame seeds used throughout this book should be toasted. Sesame seeds can be purchased in convenient shakers already toasted. I prefer to use a mixture of black and white sesame seeds, but feel free to use one or a combination of both. Store sesame seeds in a tightly sealed container. To toast your own sesame seeds, add the sesame seeds to a dry skillet in a thin layer over moderately high heat. Slide the skillet in a circular motion, always keeping the sesame seeds moving. As they begin to deepen in color and emit a popcorn-like aroma, keep a careful watch. The seeds should be removed from the skillet just before they reach the optimal toasting color as they will continue to toast for a few more seconds. Allow the sesame seeds to cool completely before use.
Tofu A Japanese brand of firm or extra firm tofu is suggested for the recipes throughout this book. For the best results, select the best quality tofu available. Opt for varieties that are water-packed in your grocer’s refrigerated section and always check the expiration date. Purchase tofu in small containers as it has a very short refrigerator life of 2-3 days after opening. When storing tofu, keep it in water and change the water daily. This will ensure that your tofu stays fresh until the expiration date.
Wasabi Powder Most wasabi powders available are a synthetic blend of mustard seed, horseradish, and food coloring. For ones containing actual wasabi root, look for brands that state they are 100% real wasabi. Keep the wasabi powder tightly sealed in a lidded container. Wasabi powder is most potent when used just after mixing. Mix just the amount needed for each sushi adventure. To prepare, place 2-3 tablespoons of wasabi powder in a small dish. Add 1 teaspoon of water at a time and mix with a fork until the consistency is like that of toothpaste. Turn the dish upside down on a flat surface until ready to use. Any leftover wasabi paste may be covered and refrigerated. Use it within 2 days.
Simple Sushi Tools
The tools of a sushi chef are many. A collection of beautiful knives fashioned in the same manner of samurai swords is each chef ’s pride and joy. A large cypress tub called a hangiri is used for the sole purpose of marinating Sushi Rice and requires the use of a specially made shamoji or paddle. Sharkskin graters, ceramic ginger graters, and more add to the list of functional beauty, as well as the overall price. Fortunately, only a few items are needed to prepare great sushi in your home kitchen. You likely already have them at your disposal. Outside of a few absolute essentials, stocking a sushi kitchen can still be a thing of beauty without being expensive. Purchase the best quality items available in your price range and consider adding more expensive supplies as occasional rewards to yourself for a sushi job well done.
Bamboo Rolling Mat Most sushi rolls require the use of a maki su, or bamboo rolling mat. I find that having two mats is ideal for the sushi making process. Designate one rolling mat as the shaper and the other as the roller. For the shaping mat, completely wrap it in 2 layers of plastic wrap. Wave the covered mat a few times about 5 inches (13 cm) over the flame of a gas cooktop to tighten the seal. For the rolling mat, be sure that it is completely dry before each use. Wash the mats by hand after each use in warm soapy water and rinse well. Stand on their sides or in a drying rack until they are completely dry.
Bone Pickers Having a pair of bone pickers or tweezers handy when working with fish is a must. They make quick work of extracting stray bones without damaging the flesh of the fish.
Bowls
