Futo-maki can accommodate an abundance of ingredients. Just keep in mind that thick rolls fall under the one-bite category. No matter how thick, they should be enjoyed in a single bite.
URA-MAKI
If you’ve been to a sushi bar, then you will most likely recognize inside-out rolls. As their name implies, the sushi rice is on the outside of the roll. While some may think of this as a way to mask the flavor of the nori, I prefer to think of it as a way to showcase sushi’s most vital and most essential element—the sushi rice. Inside-out rolls are extremely versatile, as they can hold multiple fillings. Sometimes, colorful toppings such as avocado are pressed onto the outside of the rolls.
TEMAKI
For temaki hand rolls, nori is filled with sushi rice and desired fillings, then wrapped into a personal single-serve cone. Hand rolls are not meant to be cut before serving. Enjoy by simply taking bites of the cone.
Sushi Ingredients
Avocados
Selecting the right avocados for sushi use is essential. Look for ripe avocados that don’t give too much when gently squeezed. Avoid those that are too firm or have bruises. To ripen firm avocados, place them in a closed paper bag near a sunny windowsill.
Daikon Radish
These radishes are long, thick, and root-like in appearance. They can be found in most conventional grocery stores where radishes are sold. Daikon radishes are often cut into sections rather than being sold whole due to their size. Whether buying whole or cut pieces, be sure that they are firm. Exposed areas should not appear spongy. Store daikon in the refrigerator.
Fermented Black Beans
Chinese-style fermented black beans are not usually used in sushi, as they pack a powerful punch that could easily dominate more delicate flavor profiles. Paired with a more robust whole-grain sushi rice, however, a sauce made with these beans is a great topping. Fermented black beans, which contain salt and ginger, can be found in plastic bags at your local Asian market.
Fresh Ginger Root
When purchasing, look for small, young roots. Avoid ginger roots that are bruised, show signs of mold, or appear dried or overly soggy. Store fresh ginger in your refrigerator for up to two weeks. Chopped or grated ginger may be frozen for up to three months.
Garlic Chili Paste
Commonly referred to as sambal oelek, garlic chili paste is an indispensable condiment for adding spicy flavor to recipes. It is so popular that many supermarkets carry jars of it in the Asian food aisle.
Panko Japanese Breadcrumbs
Panko is another Asian pantry staple that has found popularity in mainstream cooking. Look for plain Japanese-style panko in your grocer’s boxed breadcrumb section. Most varieties of panko are vegan.
Kampyo
To create this vegetarian sushi filling, strips of Japanese gourd (calabash) are shaved into long thin strips and dried. Some large Asian markets will carry the dried strips, but it is most easily found rehydrated and simmered in a sweetened soy and dashi broth liquid. Many conventional supermarket carry pre-simmered kampyo in convenient cans. If adding to sushi rolls, pat away some of the excess liquid. No additional cooking is needed.
Japanese Cucumbers
Japanese cucumbers are preferred for sushi making because of their thin skins and small, soft seeds. The entire cucumber can be used without overpowering a sushi dish. If using conventional garden cucumbers, peel skins and remove seeds to yield a similar taste.
Inari Tofu Pouches
Inari pouches are made from deep-fried tofu skins (abura-age) that are then simmered in a sweetened soy-based liquid. They can be purchased in cans, plastic-wrapped trays in the refrigerated section, or in frozen packages. Be sure to check the packaging for ingredients. The simmering liquid varies with the manufacturer, and may contain dashi broth made from fish.
Japanese Soy Sauce
The recipes in this book rely on the flavor profile of Japanese-style soy sauce. A low-sodium variety is suitable for dipping sushi. However, if a recipe uses soy sauce as an ingredient, be sure to use the regular variety. Gluten-free tamari may be used interchangeably with soy sauce in the recipes.
Kombu
Kombu, a type of kelp, is essential for imparting just the right flavor to dashi stock. It is most commonly found dried and folded into sheets. Look for kombu that is deep green in color. There may be a thin covering of a white powdery substance on the surface. To use, cut away only the amount you need with kitchen shears. Use a damp towel to wipe away the white powdery covering. Kombu should be stored in a cool, dry place.
Kimchi
This spicy fermented cabbage, borrowed from Korean cuisine, makes an impact in sushi. Kimchi can be purchased in small containers; it is usually refrigerated. Be sure to check the ingredients, as most brands use shrimp paste or dried fish as a flavoring. If unsure of purchased kimchi, see page 49 for a quick do-it-yourself version.
Matcha Green Tea Powder
Matcha powder can be purchased in small bags or tins. The powder has a very concentrated green color that lends a pleasant tint to recipes. A little goes a long way in imparting the earthy flavor. After opening, store matcha powder in a cool, dark place.
Mirin
This sweet Japanese cooking wine can be found in most supermarkets where soy sauce is stocked. It is often labeled mirin or aji-mirin. If not available, sweet sherry may be substituted.
Miso Paste
Miso, fermented soybean paste, is available in the refrigerated aisles of Asian markets and health food stores. Miso is most commonly available in white or red paste. A general rule of thumb is that the lighter the color of miso, the more mild
