I’m sharing some recipes for sushi sauces, you know the yummy sauces they squirt over the top of Uramaki (inside out) rolls. First, I always make my own Japanese Mayo. I always make my own mayo period, but definitely start by making your own mayo. It’s so simple, and store bought just doesn’t compare. I make mine fast and simple in the food processor.
Makes about a cup Measure into the food processor bowl 1 teaspoon Dijon mustard 1 tablespoon rice wine vinegar ½ teaspoon sea salt 1 teaspoon toasted sesame oil 1 raw egg ( I use local pastured eggs) Spin and while spinning slowly pour in approx. 1 cup sesame, or walnut oil. Stop when you hear the sauce thicken.
Sweet Chili Mayo Use 1 cup homemade Japanese mayo as the base, Stir in ½ cup sweet chili sauce (or for very spicy ¼ cup sweet chili sauce and ¼ cup garlic chili sauce) 1 tablespoon toasted sesame oil
Wasabi Mayo ½ cup Japanese Mayo 2 teaspoons or more wasabi powder stirred in 2 teaspoons honey 1 tablespoon rice vinegar
Miso Ginger Garlic Mayo 1 cup Japanese Mayo 3 cloves minced garlic 1 peeled and chopped nub (1 inch) fresh ginger 1 tablespoon rice wine vinegar 1 teaspoon toasted sesame oil 2 heaping tablespoons white miso
Process garlic and ginger until fine, Add other ingredients and blend until smooth. With Love Enjoy
The fine art of preparing sushi is something that you watch and learn. Nobu Matsuhisa
I’m preparing for a Sushi Cooking class tomorrow. Teaching cooking is a big part of my work life, and I love it because every time people go away and feel empowered, wanting to dig in, trust themselves, and branch out in their home kitchens, then I’ve done my job well. I so enjoy the energy that’s created when we cook in community together--- the concentration, laughter, the oohs and ahhs. I usually teach mixed age groups, so I may have an 8 year old along side an 80 year old, and they'll both teach each other something important. I had a 9 year old girl in my last class, who told us, when asked what she'd learned, " You don't really know how to do something until you teach it." She was excited to go home, and teach her family how to cook what she'd learned!
Home Sushi for Everyone
Sushi is an aesthetic learning experience, and home sushi is within everyone’s grasp. I’ve included photos of the beautiful creations of my students from a past sushi class. See how garden herbs and flowers really shine on sushi.
When I show people that you don’t just have to make sushi rolls, that more shapes can happen, they light up, but they also want to practice the rolls.
Sushi Tips and Pointers
Su is the sauce you pour over the cooked sushi rice It’s 4 parts vinegar, 2 parts sugar, and 1 part salt Enough Su for every 2 cups of dry sushi rice: 4 tablespoons + 3 teaspoons rice wine vinegar, 2 tablespoons + 1 ½ teaspoons mineral rich sugar, and 1 teaspoon sea salt These are melt together over a low heat while your rice is cooking, I also add a pinch of Katsuobushi ( dried bonito flakes ) Squeeze the flakes out before putting the Su on the rice.