Spam Musubi (page 64)
Fried Oyster Thick Rolls (page 105)
Spicy Tuna Rolls (page 110)
S’mores with Soy Caramel Sauce (page 156)
Ginger Shandy (page 161)
Sushi For Entertaining
Japanese Pizza with Bacon and Mushrooms (page 34)
Scallop Carpaccio (page 45)
Smoked Duck Nigiri (page 71)
Mango Lobster Rolls (page 121)
Green Tea Panna Cotta with Sesame Cookies (page 154)
Cucumber Saketini (page 164)
Sushi Ingredients Made Easy
Avocado Selecting the right avocados for sushi is essential. You’ll want ripe avocados that have a vibrant green color and that don’t give too much when gently squeezed. Avoid avocados with bruises or ones that are too firm.
Bonito Granules (Hondashi) I’m not sure this powdered soup base gets the credit it deserves. It is a very close duplicate of the real thing unlike many powdered or cubed bouillon products. It’s also more readily available in supermarkets than the dried bonito flakes and dried kelp needed to make dashi traditionally. Never boil bonito granules. The flavor remains gentle when simply stirred into very hot water. When exposed to high room temperatures, the flavor of bonito granules can become negatively altered. To prevent this, store in a cool dry place or store in the refrigerator.
Bonito Flakes (Katsuobushi) The traditional method of preparing lightly flavored dashi stock requires the use of these smokey flavored flakes known as katsuobushi. Purchase them from Asian markets or specialty grocery stores. Once opened, store the bonito flakes tightly sealed in a cool, dark place.
Daikon Radish are thick, white radishes that are more root-like in quality than many radishes. Purchase ones that are firm to the touch. If it is cut into sections, which is common, check that the cross section does not appear to be spongey. Store daikon radishes in your refrigerator.
English Cucumber have thin skins and less obtrusive seeds than your typical garden cucumbers. If Japanese cucumbers are available they are excellent substitutes for the English variety because of their similar qualities.
Furikake is a rice condiment that is available in many varieties. The shiso, or dried perilla, variety is my favorite. In the shaker, it has a deep plum (almost black) color. It is very unassuming. The moment it makes contact with the rice, it imparts a very pleasant magenta color. Check the labels of furikake shakers and purchase what sounds most appealing to you. Store the furikake in your spice cabinet like you would any spice blend. For additional uses, try it as a sprinkle over eggs, fries, or sandwiches.
Garlic Chili Paste also known as sambal, is an indispensable condiment for adding spicy flavor to recipes. Jars of it can be easily located in supermarkets in the Asian specialty aisles.
Ginger Root For best results, purchase smaller, young fresh ginger roots. Inspect the roots before buying. Avoid ones that are overly bruised, contain molded spots, and appear somewhat dried. Store fresh ginger root in your refrigerator. Try this quick and efficient method for peeling away the thin skin that works much better than a paring knife: Break off any very small “knots.” Use the curved edge of a spoon to peel the skin away. Only the thin skin will be removed and you’ll have more root leftover.
Japanese Bread Crumbs (Panko) are widely available in most supermarkets where breadcrumbs are found. In a pinch, coarsely crushed saltine crackers are a better fit than fine ground Italian style bread-crumbs.
Japanese Soy Sauce Did you know that each country producing soy sauce has a unique brewing style? For all of the recipes in this book, the use of Japanese-style soy sauce is key to producing the desired results. You may opt to use low sodium varieties for dipping sushi, but be sure to use the full sodium variety when incorporating into a recipe.
Kelp (Konbu) Kelp is an important seasoning for dashi stock. Look for sheets of dried kelp in packages. Usually the large seaweed is folded. It is deep green in color and often appears to have a white, powdery substance rubbed across the surface. To use kelp, cut away just the part you need. Use a damp towel to wipe away some of the white powder. Keep kelp in a cool, dry place.
Kewpie Mayonnaise Japanese mayonnaise, or Kewpie mayonnaise, is much lighter and creamier than regular mayonnaise. You’ll find this product on grocery shelves packaged in convenient bottles, packages inside plastic bags. Like regular mayonnaise, store Kewpie mayonnaise in the refrigerator after opening. If you are unable to locate it, regular mayonnaise will do.
Matcha Powder Green tea powder can most commonly be purchased in small tightly sealed tins. It tends to be a bit pricey, so purchase the smallest amount needed for your purposes. 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 characteristic of the powder. After opening, store the matcha powder in a cool, dark place or in the refrigerator.
Mirin Sweet rice wine, often listed as mirin or aji-mirin, is readily available in supermarkets where various soy sauces are stocked. If mirin is unavailable, sweet sherry may be substituted.
Miso is a fermented soybean paste. It is available in the refrigerated section of Asian markets and some health food stores. Red, white, or special blends are the most commonly available varieties. Typically, the lighter the color of the miso, the sweeter and lighter the flavor.
Nori Packages of this dried sea vegetable usually come in whole 8 x 7 inch (20 x 18 cm) sheets. This is much too large for 1 sushi roll. To cut to the proper size, simply fold 3-4 sheets in half like a folding a sheet of paper. (Fold with the horizontal lines.) Crimp the edges with your finger and break the sheets apart. After opening nori packages, keep them tightly sealed at room temperature in a plastic zipper bag or plastic bin. When kept dry, nori will last on your pantry shelf indefinitely. Always protect the nori from moisture, especially just before use. If you find that the crispness has slipped away, wave the sheets of nori approximately 10 inches (25 cm) above the flame of a gas cook top. Alternately, lay sheets flat on a dry baking sheet and toast in an oven for 2-3 minutes at 200°F (95°C).
Pickled Ginger (Gari) is a nice condiment to accompany sushi and sashimi. It is sometimes labeled gari or sushi shoga. Most familiar are the dyed, bright pink varieties, but it is also available in a natural tan hue. You’ll find pickled ginger either in non-refrigerated jars on shelves or in various containers in the refrigerated section of an Asian grocery store. After opening,
