I’m bored and have nothing much to do these days except cook little throwaway dishes.
While visiting the city market on Sunday morning, I stopped to chat with the fish monger. He’s the closest source of “sashimi grade” ahi (yellow fin) tuna I have that I can buy before the sushi restaurants in town snap it all up.
I bought a small piece of vacuum packed tuna and made 3 kinds of sushi with it … one hosomaki (thin maki rolls with a single filling), 2 nigiri sushi and 2 gunkan (battleship) sushi.
I made the mistake of buying a package of 200 half nori sheets, so my maki rolls have been sloppy when I tried to stuff them with the usual 2 or 3 fillings I use. For a single ingredient, like tuna, tempura shrimp, a couple of very thin or one thick asparagus spear, the nori sheets are just fine. If you ever do this, you CAN slightly overlap the 2 half sheets and get more filling inside, but I haven’t yet. Maybe tomorrow.
Hosomaki – one inch diameter roll cut into 6-8 pieces
Nigiri sushi – an oval (~5 cm) of sushi rice, smeared with a bit of wasabi paste and covered with topping of raw fish, sweet Japanese omelet etc.
Not a great job of slicing the tuna but passable.
Gunkan sushi – 3-4 cm tall strip of nori wrapped around an oval (~5 cm) of sushi rice and topped with a loose filling like spicy tuna
Home made wasabi – enough for 1 or 2 people depending on how much they like their wasabi
1 heaping tsp wasabi powder**
1 tsp very cold water
In a small bowl, stir the two ingredients together with a single chopstick, about 10-15 min before you want to use your wasabi. Cover the bowl tightly with a piece of plastic wrap and refrigerate. Don’t make more wasabi than you’ll use as the hotness levels decreases dramatically with time.
** Your wasabi powder should be a pale green colour and in a sealed bag, preferably vacuum sealed. Once you open your package, store the rest in an small air tight container in the freezer.
Seasoned Rice Wine Vinegar for Sushi Rice – makes 1/4 cup
1/4 cup rice wine vinegar
4 tsp sugar
1/2 tsp salt
Stir until sugar and salt is dissolved and store in a small tightly sealed bottle in the fridge. Use 1 1/-2 tbsp per 1 cup sushi rice that’s been cooked with 1 1/3 cups of water.