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Toasted Sesame Oil
When purchasing sesame oil, buy the dark toasted variety. Light sesame oil lacks the depth needed to reproduce the recipes in this book. Like many oils, toasted sesame oil can go rancid. To extend the shelf life, refrigerate opened bottles. The oil will get thick, but quickly becomes fluid again after returning to room temperature.
Toasted Sesame Seeds
All of the sesame seeds called for throughout this book should be toasted. Black, white, or a mixture of both may be used. To toast, add a thin layer of sesame seeds to a dry skillet over moderately high heat. Swirl the seeds in the skillet, being sure to keep them moving. As they begin to deepen in color and emit a popcorn-like aroma, keep a careful watch. They should be removed from the skillet just before they turn deep brown, as they will continue to toast a few seconds more. Allow to cool completely before use.
Tofu (firm or extra-firm)
Look for Japanese brands of firm or extra-firm tofu for the recipes in this book. Opt for water-packed varieties in your grocer’s refrigerated section. Some varieties can be stored at room temperature until opening. Once opened, be sure to use the tofu within two or three days. To store opened, unused tofu, place in a container of cool water and refrigerate. Drain and refresh the water each day for optimal freshness.
Umeboshi Plum Paste
This deep-purple paste has a tangy flavor much like sour candy. It can be purchased in squeeze bottles or small tubs. Treat this condiment like jam or jelly—refrigerate after opening.
Wakame Seaweed
Wakame is an edible sea vegetable that can be used in soups, salads, and sushi preparations. Look for it in the dried foods section of your local Asian market. To rehydrate, place wakame in warm water and allow to sit for 5 minutes. It will expand quite a bit. Store rehydrated wakame in water in the refrigerator for up to 3 days. For best results, rehydrate in small amounts.
Wasabi Powder
Look for brands that list wasabi in the ingredients. Store the powder in a tightly sealed container. Wasabi powder is most potent when used just after mixing. Prepare only the amount you’ll need for each sushi adventure. To prepare, place 2 or 3 tablespoons of wasabi powder in a small dish. Add 1 teaspoon of water at a time, mixing well with a fork. The consistency should be much 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 within two days.
Wonton Wrappers
Wonton wrappers come in a variety of styles and shapes. Square wonton wrappers can be easily found in Asian markets and most grocery stores in the refrigerated section.
Sushi equipment
It doesn’t take a long list of exotic and pricey kitchen tools to prepare great sushi in your home kitchen. In fact, you probably own the most basic tools needed. If you do have to purchase items for your sushi making, they will not sit unused in a dark pantry or kitchen drawer. Most of the tools for a sushi kitchen can be used outside of sushi making.
Bamboo Rolling Mats
The assembly of most sushi rolls requires the use of a makisu or bamboo rolling mat. I find that having two mats is ideal for the sushi-making process. Covering the mats with plastic wrap before each use makes cleanup between different types of sushi rolls much easier. To cover, wrap each mat tightly in two layers of plastic wrap. Hold the mat about 5 inches (13 cm) above the flame of a gas cooktop and move back and forth a few times to tighten the seal. Wash bamboo rolling mats by hand in warm soapy water after use. If overly soiled, gently scrub with a natural bristle brush. Rinse mats well and let stand upright until completely dry.
Bowls
Maintaining organization during sushi making expedites the process, and having a variety of bowls available is one of the best ways to keep order. Non-reactive plastic, ceramic, or glass bowls in sizes that easily fit into your refrigerator work best, as some ingredients will need to be prepared and stored before use.
Cutting Boards
Having several cutting boards simplifies the sushi-making process. I recommend designating cutting boards for specific tasks. A large wooden cutting board with grooves around the edges is perfect for marinating sushi rice. It can be a little messy, but this method is far superior than using a bowl for the task. A large cutting board (plastic or wood) or an inexpensive chopping mat is suitable for both chopping and making sushi rolls.
Fine-Mesh Colander
A critical step in making sushi rice is allowing time for it to drain. A plastic fine-mesh strainer or colander is best for this task. If using a metal mesh strainer, be careful not to press the rice grains too firmly against it. Washed rice is delicate; individual grains can easily break against the metal, producing rice that is more mushy than toothsome.
Grater
A fine micro-style grater is preferable to a box grater.
Knives
Beautiful Japanese sushi knives are nice, but not essential for making sushi at home. A very sharp chef’s knife with a blade of at least 10 inches (25 cm) will work just as well.
Lint-Free Kitchen Towels
Tea towels or flour-sack towels make great towels for sushi. These types of towels are lint free and prevent bits of cloth fibers from finding their way onto your hands and your sushi. For best results, wet towels and keep damp when making sushi.
Mandoline
To produce thin slices of vegetables in consistent widths, a mandoline is highly recommended.
Paddles
To marinate the sushi rice, you will need a plastic or wooden paddle. Most rice cookers include a plastic paddle with purchase, and many packs of
