Recipes from Sushi at Home with Chef Jeanne Tentis

WASABI – MAYONNAISE SAUCE                                      Makes ¼ c

2T wasabi powder or wasabi paste from a tube
1t matcha (Japanese green tea powder)
¼ c mayonnaise

When using the powdered form of wasabi, mix the powder with 1 ½ T of water and stir well with a spoon until you have a smooth paste.

In another cup, mix the green tea powder with 1t of hot water, stirring until smooth.

Mix the two together with the mayonnaise.

Store in a tightly covered jar in the refrigerator.

TERIYAKI SAUCE                    Makes 2 ½ c

1c mirin
1c sake
4T sugar
1c soy sauce

Pour the mirin and sake into a saucepan and bring to a boil over high heat.  Slowly pour in the sugar and stir with a wooden spoon until the sugar is dissolved.

Lower the heat and cook for one hour.

Add the soy sauce and continue to cook for an additional 30 minutes over low heat.

Pour into a tightly covered jar and store in a cool dark place or in the refrigerator

SPICY SRIRACHA MAYONNAISE SAUCE            Makes ¼ c

¼ c mayonnaise (Japanese or American)
2T to ¼ c Sriracha (Vietnamese chili sauce) or 2T toban jiang (Chinese chili bean sauce)

Mix ingredients together using the hot sauce to taste, place in a squeeze bottle or bowl and refrigerate.
SPICY SESAME SHOYU SAUCE                Makes ¼ c

2T toasted sesame oil (do not use the clear light sesame oil)
2 T Sriracha (Vietnamese chili sauce)
2 t shoyu (Japanese soy sauce)

Pour the sesame oil in a small skillet and heat over medium heat it until it is fragrant, but do not allow it to smoke.

Transfer to a jar and add the Sriracha and soy sauce.  Mix well.

Cool the sauce and store it tightly closed in the refrigerator.

SPICY SAUCE (for use on spicy tuna other spicy sushi rolls)

5T Japanese mayonnaise or regular mayonnaise
1T tomato paste
1t sesame oil with chili (raayu)
A few drops of soy sauce or to taste

Put the mayo in a bowl and add a few drops of soy sauce.  Blend with a whisk.  Add the tomato paste and raayu and mix well.

Cover and store in the refrigerator or transfer to a plastic squeeze bottle.

Refrigerate when not in use.

PICKLED GINGER                        Makes 2c

14 oz young ginger (after peeling & slicing, about 3c) or mature ginger
½ c rice vinegar (komezu)
2 ¼ t salt
¼ c + 1T sugar

Remove the little knobs and then peel the ginger.  Cut lengthwise into paper thin slices about 2-inches long.

Mix the rice vinegar, ¼ c water, 2t of salt and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt.

Turn off the heat and pour this pickling liquid into a 2c sized jar.

Bring about 1 ½ quarts of water to a boil a pot.  Add the ginger slices and cook them for 20 seconds.  If you are using mature ginger, 40 seconds or until the slices are translucent.

Drain the slices in a colander, sprinkle with remaining ¼ t salt and toss thoroughly.  Shake the colander and remove as much water as possible.

While they are still hot, transfer them to the jar of pickling solution and submerge them completely.

The ginger should take on an faint pink color although this does not always happen.  Regardless, it will not affect the taste.

Allow to rest overnight or for two days.  Refrigerate it for an additional 2-3 weeks
MASTER RECIPE for SUSHI RICE

Proportions:
Raw Rice        Water            Cooked Rice Yield
2 ¼ c            2 ¼ c            6 c
3c            3c            8c

Sushi Vinegar Dressing:
Cooked Rice        Rice Vinegar (Komezu)    Sea salt        Sugar
6c            5T                1 ½ t            2T
8c            6T                2t            3T

Measure quantity of rice as needed.  Pour the rice in a fine-mesh strainer, large enough to freely toss the grains.  Select a larger bowl that the strainer will fit into.  Fill the bowl with cold water and lower the strainer with the rice into the water.  With both hands, gently rub. Turn and toss the rice.  Be careful not to break the grains.  Empty water (it will be milky and repeat process 4 times or more as needed for water to be almost clear (need not be completely).  Drain the rice and allow it to sit in the strainer for 10 minutes.

Transfer rice to a heavy bottom pan with a tight fitting lid.  Pan should be 3x deeper than the level of the rice.  Add the water and allow to soak for 20 minutes.

Set the rice over medium heat and cook, uncovered, until the water is nearly absorbed, about 10 minutes.  Quickly reduce the heat to very low, cover the pot with the lid and cook until rice is plump and cooked through-another 10 minutes.  The exact cooking time will vary according to the size and heaviness of your pan.

After 20 minutes, take a quick look:  the rice should be completely transparent.  Is you see spots that are not yet trans[aren’t, sprinkle with a small amount of warm water and cook for a couple of more minutes or so.  Never stir the rice during cooking!!!

When completely cooked, turn off heat and allow rice to sit covered for 5-10 minutes.  Do not lift the lid at this point as rice is still cooking.

NOTE:  if your rice still has uncooked grains, more than likely your lid did not fit tight enough.  Next time, try covering the pan with foil before putting the lid on.  Also, be sure your heat is not too high as it will cause the water to evaporate too quickly.

If using a rice cooker, follow these guidelines.  Use the cup that came with the cooker, Omit the presoaking; it makes the rice too tender and do not follow the usual water line but instead use the following guidelines.

Raw rice        Water            Cooked yield
3c            3c            6c
4c            4c            8c

Cook according to manufacturers instructions.

While the rice is cooking, put the sushi vinegar dressing ingredients in a bowl and whisk until salt and sugar are dissolved.

If using a Japanese wooden sushi tub, soak it in cold water for 30 minutes prior.  Drain and wipe dry.  You may use a baking sheet instead or any large bowl.

Place the steaming rice to the bowl.  Quickly and gently break up the rice, crisscrossing  it with a rice paddle.

Pour the vinegar dressing over the paddle onto the rice and break up any clumps working one area at a time.  Repeat once or twice to evenly distribute the vinegar.  Do not break the grains.

Turn the rice over and push it toward the side of the bowl.  Insert the paddle horizontally and rapidly move it back and forth, breaking up clumps while pushing the portion of the rice to the other side of the bowl.  Work the remaining rice in the same way until you have moved it to the opposite side of the bowl.

Rotate the bowl, 180 degrees and repeat the process.  You will see that each grain is equally plump, when all the vinegar is absorbed.  This process should take about 2 minutes.

It helps to fan the rice to cool it quickly for about 30 seconds or so.  The quick fanning will give it a glossy look.

Let rice cool until it is about 104 degrees.  Keep covered with a damp kitchen towel to prevent it from drying out.

Note:  Slowly worked and overworked rice becomes clumpy and pasty.

To prevent the rice from sticking to your hands or utensils, dip into a solution of
2c cold water mixed w/ 2T rice vinegar.

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