Sushi Specials - 50 Recipes

S P E C I A L S
More than 50 Recipes for the Perfect Presentation
Oyamada Yasuto
Sushi Specials
An Imagine Book
Published by Charlesbridge
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Created by Penn Publishing Ltd.
Editor-in-Chief: Rachel Penn

Edited by Shoshana Brickman
Photography by Oded Marom
Photography by Moshe Cohen: pages 8-14
Styling by Orya Geva
Design and layout by Ariane Rybski
Text copyright © 2015 by Penn Publishing Ltd.

Photography copyright © 2015 by Charlesbridge Publishing
Library of Congress Cataloging-in-Publication Data
Yasuto, Oyamada.
Sushi specials : More than 50 recipes for the perfect presentation / Oyamada Yasuto;
photography by Oded Marom.
pages cm
ISBN 978-1-62354-056-2
ISBN 978-1-60734-812-2 (ebook)
ISBN 978-1-60734-811-5 (ebook pdf)
1. Sushi. I. Title.
TX724.5.J3Y37 2014
641.82--dc23
2014014760
2 4 6 8 10 9 7 5 3 1
Printed in China, October 2014

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Charlesbridge and colophon are registered trademarks of Charlesbridge Publishing, Inc.
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please contact Charlesbridge Publishing at [email protected]
Sushi Specials
Oyamada Yasuto
Photography by Oded Marom

Contents
Introduction ............................................. 6 Sashimi Specials

Lobster Sashimi ...................................................... 26
The Basics Red Snapper Sugata Zukuri .................................... 28
The Japanese Pantry ...............................................10 Assorted Sashimi Mori ............................................ 30
Tools ........................................................................14 Salmon Tataki with Sumiso ..................................... 32
Serving and Presenting ............................................16 Toro Salmon with Grapefruit .................................... 34
Sushi Glossary .........................................................17 Grouper with Plum Jelly Sauce ............................... 36
How to Choose Fish ................................................18 Squid with Kimizu .................................................... 38
How to Roll Sushi ....................................................18 Fresh Oysters with Three Sauces ..............................
Types of Fish and Seafood ......................................19 40
Sushi Rice V ........................................................ 20 Tuna Spicy Yukke .................................................... 42
Egg Crepes V ....................................................... 21 Grouper Shabu Shabu ............................................ 44
Shredded Egg Crepes V ...................................... 21
Thick Egg Omelet V ............................................. 22 Special Fusion Rolls
Seasoned Shiitake Mushrooms V ........................ 23 Spicy Tuna Roll ........................................................ 48
Amberjack Wasabi .................................................. 50
Crunchy Spicy Tuna ................................................ 52
Lemon Salmon ........................................................ 54
Salmon Mozzarella .................................................. 56
Salmon, Avocado and Mozzarella Sandwich .......... 58
Grouper Tempura Roll ............................................. 60
Recipes marked with this symbol V are vegetarian.

Lobster Tempura Roll .............................................. 62 Tiger Prawn with Yuzu Mayo Inari .......................... 100
Tuna and Egg Omelet Maki ..................................... 64 Spicy Tuna Gunkan ............................................... 102
Salmon, Egg and Shiitake Mushroom Futomaki ..... 66 Tobiko with Quail Egg Gunkan .............................. 104
Rainbow Hako Zushi ............................................... 68 Squid and Ikura Gunkan ........................................ 106
Red Snapper Hako Zushi ........................................ 70 Ikura Gunkan Wrapped with Salmon ..................... 108
Salmon and Avocado with Soy Paper Maki ............ 72
Oyster Tempura Gunkan ......................................... 74 Chirashi Zushi (Sushi in a Bowl)
Spinach and Salmon with Karashi Yuzu Miso ......... 76 Specials and Extras
Salmon Chirashi Zushi .......................................... 112
Nigiri, Gunkan, and Inari Specials Bara Chirashi Zushi ............................................... 114
Toro Salmon Nigiri ................................................... 80 Authentic Chirashi Zushi ....................................... 116
Red Snapper Nigiri .................................................. 82 Squid Hana Zukuri ................................................. 118
Blanched Tuna Nigiri ............................................... 84 Amberjack Yuzu Gomaae ...................................... 120
Tuna Monkfish Nigiri ................................................ 86 Tomatoes with Cheese V .................................... 122
Amberjack Nigiri ...................................................... 88 Garlic Rice V ....................................................... 122
Eggplant Nigiri V .................................................. 90 Salmon Misoni ....................................................... 123
Asparagus Butter Nigiri V ..................................... 92 Asazuke V .......................................................... 123
Spicy Tuna Inari ....................................................... 94 Yogurt Tsukemono V .......................................... 124
Salmon Shiitake Inari ............................................... 96
Eel, Avocado and Monkfish Liver Inari .................... 98 Index .................................................... 126
Introduction
Japanese cuisine is a national treasure. UNESCO has said
so, and I really must agree. As a Japanese person living
abroad, I wish to make people outside of Japan more
familiar with Japanese cuisine, so that it will be cherished
and appreciated all over the world.
One principle of Japanese cuisine is that it should fit the
location in which it is served. This is reflected in the fact that
dishes served in one region of Japan may differ vastly from
those served in another region. The food is based on what’s
local and what’s in season.
That’s what I strive to do in this book—apply the general
principles of Japanese cuisine and integrate foods that are
widely available and popular in North America. The book
begins with an introduction to the basic ingredients, tools
and recipes you’ll need to make delicious sushi dishes.
Following this, you’ll find four chapters, each of which
contains an eclectic range of recipes based on the similar
techniques. It’s all about fusion really, and though fusion may
seem like a contemporary concept, it’s actually been part of
Japanese cuisine for generations.
6 Sushi Specials
About Me In Tel Aviv, I joined Rocca's open sushi bar and learned
I was born and raised in Kagoshima City in southern Mediterranean cuisine. After that, I worked at the Sheraton
Japan. At the age of 16, I started working at a sushi ya hotel in Jerusalem where I opened a kosher sushi bar. In
(restaurant) as a part-time job after school. When I early 2014, I opened a Lounge Bar in Tel Aviv called Fugu.
reached the age of 18, I moved to Tokyo Shinjuku to learn
the traditional ways of handling fish and how to respect I have two children and am happy. The future is wide open.
nature’s seasons and colors.
Enjoy!
When I was 21, I moved to New York City. I worked in Yama
several restaurants and learned many more skills, including
nabe, robata (yakitori), kobachi, and noodles. I then
consulted and opened Japanese restaurants in London,
England and St. Petersburg, Russia.
I learned the Japanese fusion style of cooking in the famous
restaurant Morimoto in New York, where I served big
names like Jay Z, Uma Thurman, George Lucas and Mayor
Bloomberg. While in New York, I met a drop-dead gorgeous
Israeli woman. We got married in Kagoshima City, Japan, in
the traditional Shinto way, and then relocated to Israel.
Introduction 7
The Basics
The Japanese Pantry
Sushi can be made with an incredible variety of ingredients and
this range is expanding all the time. Below, you’ll find descriptions
of some fundamental ingredients in the Japanese pantry. These
ingredients can be found at Asian supermarkets and online.
Bonito flakes Also known as katsuobushi or okaka, these flakes are

made from dried, fermented and smoked tuna. They look a bit like
wood shavings, but have much more flavor.
Daikon A giant white radish with smooth skin, the daikon is less
pungent than the ordinary red radish. It can be sliced into thin strips
or slivers, or grated. Pickled daikon is called takuan and it is a popular
condiment and garnish.
Dashi powder This seasoning is used to make basic soup broth.
Gari These slices of ginger, pickled in salt and sweet vinegar, are a
familiar Japanese garnish. Light pink in color, they are eaten in small
bites between bites of sushi to freshen the palate.
Gari
Inari
10 Sushi Specials
Inari These deep-fried tofu-pockets are used to prepare inari-sushi. salt from the sea; wipe them clean with a bit of sake before using,
Inari is sold in both fresh and canned varieties. Fresh inari must be but don’t wash them, as this will remove their flavoring.
simmered in boiling water before using, but the canned variety can be
used directly from the can. Mayonnaise Compared to the mayonnaise in other countries,
Japanese mayonnaise has a slightly stronger mustard taste.
Iwanori paste is a soft and delicate seaweed that grows in rock Substitute Japanese mayonnaise with regular mayonnaise and a little
crevices along the shore. It is sold as a thick seasoned paste. added mustard, if desired.
Kanpyo This type of Japanese gourd comes dried or seasoned. Mirin This is a Japanese cooking wine made from rice. If you don’t
have any mirin on hand, you can replace it with an equal amount of
Karashi This hot Japanese mustard is used as a condiment and to white sugar diluted in a bit of white wine, or heat double the amount
make sauces. of sake until it reduces to the desired quantity.
Kimizu This tangy Japanese sauce is made from egg yolks and Miso This traditional seasoning is made from fermented rice, barley
vinegar. It’s a perfect accompaniment to fish, shrimp, vegetables or soybeans. White miso is made from soybeans that have been
or chicken. fermented with a lot of rice. Yellow and red miso are usually made
with soybeans that have been fermented with barley.
Kombu This flat seaweed, used in many Japanese foods, is a source
of the distinctive umami flavoring typical in many Japanese foods.
Kombu is often sold in large flat sheets. The sheets are covered with
Kanpyo Mirin
Mayonnaise
Kombu Miso
The Basics 11
Nori These flat sheets of seaweed are used for making sushi rolls. Shiitake mushrooms These dark brown mushrooms are rich in
You can judge the quality of nori by its color: Good nori is dark green; flavor and have a meaty texture that is often likened to meat. Shiitake
cheaper nori is lighter green. If you see black or purple nori, it is still mushrooms are generally sold dried and should be soaked overnight
raw and must be toasted before using. Nori is sold in cellophane in water before using. When used in sushi, shiitake mushrooms are
bags for freshness. Once the bags are open, use the nori as soon as generally seasoned in advance (see page 23).
possible, or store it in a sealed container in a cool dry place.
Soy paper These paper-thin wrappers, made from soybean flour, can
Panko flakes The Japanese version of the humble breadcrumb, be used instead of nori to wrap sushi.
these flakes are larger than regular breadcrumbs. They absorb
seasonings very well and are perfect for making crispy tempura. Soy sauce There are many different kinds of soy sauce, but the best
one to use for sushi is Japanese soy sauce. Dark soy sauce is used
Ponzu This citrus-based sauce is commonly used in Japanese for serving; light soy sauce, which is saltier and thinner than dark soy
cuisine. sauce, is used to make kimizu. Chinese soy sauce is aged for less
time than traditional Japanese soy sauce, and may contain additives
Quail eggs A delicacy in Asia, quail eggs are often served on like sugar.
special occasions. Quails eggs are relatively small and have a sweet,
sophisticated flavor. Their shell is relatively soft and should be sliced Sushi rice Short-grain white rice is typically used to make sushi. The
off at the top with a sharp knife. size of other types of rice is not suitable. To cook sushi rice perfectly,
you’ll also need rice vinegar and salt (see page 20 for instructions).
Rice vinegar This essential ingredient in sushi rice should not be
substituted with any other kind of vinegar. Takuan Pickled daikon (white radish) has a bright yellow color, sweet
flavor and crunchy texture.
Shichimi This Japanese spice mix is made up of seven different
flavors.
Nori Shiitake mushrooms
Soy sauce
Rice vinegar Takuan
12 Sushi Specials
Tempura flakes These flakes can be used to coat sushi before frying
for a distinctly crunchy texture. About Wasabi
Tempura powder This soft flour is used to coat vegetables and is Wasabi is Japanese horseradish that comes from an olive-green
suitable for tempura. It is lightly mixed with an equal amount of cold root that has a bumpy skin. The best roots for wasabi are more
water to make tempura batter. than four years old, which make them quite expensive.
If you buy wasabi powder, it is probably made from a non-
Umeboshi These small salted plums are often used as a condiment. Japanese type of horseradish. To prepare it, add a small amount
Sold whole, bottled, or as a paste, they are thought to reduce fatigue of boiling water to the powder and mix well. Let the mixture cool to
and heartburn, and treat sore throats. room temperature before serving, but be sure to serve it soon after
it has been prepared for best flavor. It can be rolled into a small ball
Wakame One of the most popular seaweeds in Japanese cooking, or mound for serving, or shaped into decorative flowers and leaves.
wakame has a mild flavor and delicate texture that makes it excellent
Wasabi paste usually comes in a tube and does not need to be
in salads, soups and stews. Wakame is usually sold dried; you
diluted before it is served. In North America, people often mix
just need to soak it in hot water before using. The exact amount of
wasabi in soy sauce, but the Japanese method of serving it is a bit
soaking time depends on the size of the wakame pieces.
different. Generally, the wasabi is placed directly on the sushi, and
then the sushi is dipped into the soy sauce.
Wasabi Known as the Japanese horseradish, wasabi is a thick green
paste often served alongside sushi. Wasabi comes in powder or paste
form. If you buy the powder form, mix with a bit of water until it forms
a thick paste.
Yuzu juice This sour juice is made from the yuzu fruit—a citrus fruit
that resembles a tangerine in appearance and is likened to a grapefruit
or lime in taste. Its aroma is strong and distinctive.
Wasabi powder
Fresh wasabi root

It’s not easy to find fresh wasabi root, but if you do, you’ll want to
prepare it in the traditional way. To do this, you’ll need a shark’s
skin board upon which to grind it. As frightening as this may sound,
shark’s skin boards can be found in most Asian grocery stores.
To prepare the wasabi root, peel a couple of inches around the top
Umeboshi of the root. Hold the bottom of the root in your hand and scrape it
on the board in a slow circular motion. Never grate wasabi root on
a metal grater, as the wasabi will lose its heat and be chunky rather
than smooth.
Wasabi paste
Wakame
The Basics 13
Tools
Bamboo sushi mat The best way to roll sushi is with a simple Frying pan Use a small, 5-inch frying pan to make egg crepes and
bamboo mat. Make sure the mat is clean and dry before you use it. sautéed vegetables.
When making inside-out sushi (uramaki), line the mat with a sheet of
plastic wrap to prevent the rice from sticking. To clean the mat, soak it Grater Garnish is a very important element in Japanese cuisine,
in water for about 30 minutes to loosen any ingredients that are stuck and grated vegetables are a beautiful choice as a garnish. Choose a
to the surface, and then wipe gently. grater that has a variety of blades so you can create different looks.
Chopping board You’ll need to chop vegetables, fish and other Knives The knives you use to cut sushi should be sharp and strong.
ingredients on this. Make sure it is cleaned after every use. Wipe it When you fillet and slice fish for sashimi and sushi, it is best to use
with diluted bleach and wash in the dishwasher to prevent bacteria a long slender knife with a pointed end. Never use a serrated knife
from growing. to cut sushi as it will tear the fish rather than cut it and will ruin the
appearance. When you need to cut through bone, use a wide,
Chopsticks In addition to using them to eat sushi, chopsticks are heavy knife. When slicing and chopping vegetables, use a large,
also used in the preparation and serving of sushi. Saibashi (cooking sharp knife. In many cases, I use the same knife to chop sushi and
chopsticks) are helpful when making tempura and arranging to slice vegetables.
garnishes, as they enable precision as you work. You can also use
them to poke out any air bubbles that form when cooking egg crepes Mixing bowls Have stainless steel bowls on hand to combine
and omelets (pages 21-22). Moribashi (presentation chopsticks) can diverse ingredients.
be used when a dish is prepared at the table.
Plastic wrap Use this to line your bamboo sushi mat when making
uramaki (inside-out sushi) so that the rice doesn’t stick to the mat.
Bamboo sushi mat Knives
Chopping board
Chopsticks Mixing bowls
14 Sushi Specials
Rice cooker While you can certainly make rice the old-fashioned Sushi press Usually made from plastic or wood, a sushi press is used
way—in a pot on the stove, most people in Japan use a rice cooker to create perfectly rectangular sushi. Dip the press in water before
these days. The process is easy and the rice comes out perfect using it to prevent the rice from sticking. You can also line the bottom
every time. with a bamboo leaf.
Rice paddle A wooden paddle is used to mix rice. Choosing a flat Tempura pan This type of pan is about 4 inches deep, has straight
paddle rather than a rounded one makes it possible to mix the rice sides, and has a removable wire-mesh on top for draining the tempura
without squashing the grains. while keeping it warm. If you don’t have a tempura pan, a regular wok
or deep frying pan can be used instead.
Sesame seed grinder Similar to a pepper grinder, this can be
used to grind sesame seeds for sushi. Ground sesame seeds have Torch burner A small, hand-held burner is used to sear fish.
a smoother texture and more flavor than whole seeds. A pestle and
mortar will do the trick, too. Wide-based wooden bowl Wooden bowls are used to stir sushi rice
while it cools. You can also use them for serving, as they have a nice,
Serving dishes Choose plates, bowls, trays and mats that earthy appearance.
harmonize with the appearance of the sushi. There is no need to
use matching dishes when serving sushi, but do select the dishes
that work well together, as well as with the food they are presenting.
Yakumi dishes are small dishes that are used for serving wasabi, soy
sauce and other sauces.
Rice cooker Sushi press
Serving dishes
The Basics 15
Serving and Presenting
One of the great pleasures of sushi is in the presentation. The
photos in this book feature a wide variety of decorative elements.
I hope you’ll use them as inspiration for creating your own sushi
masterpieces. To make your sushi as beautiful as it is delicious, try
using different types of plates, fresh and dried leaves, and colorful
fresh ingredients, sliced and shaped in different ways.
Bamboo leaves Fresh and dried bamboo leaves (sasa) add a

beautiful and traditional touch to sushi platters. Fresh bamboo leaves
are also used to line the sushi press.
Elegant scallions To create an elegant scallion flower, cut a 2-inch

piece of scallion and then make very thin vertical cuts from the top of
the scallion almost to its base. Make sure you leave the base intact.
Put the scallion in ice water for a few minutes. The cold water will fill
the scallion’s cells and cause it to curl beautifully.
Fried leeks and sautéed onions The exact shape of these crispy
garnish elements is impossible to predict, but always impressive.
Sliced nori Use kitchen scissors to slice thin strips of nori for
decoration.
Stylized wasabi Wasabi can certainly be served as a ball or small

mound, but it can also be shaped into leaves and flowers. Use the
blade of a sharp knife or a toothpick to imprint lines.
Vegetables Cucumbers, radishes, carrots and other vegetables

are often used to garnish sushi dishes. You can slice the vegetables
into thin strips, cut them into shapes, grate them, use them as small
containers, or leave them whole. If you want to slice vegetables really
thin, place one toothpick on each side of the vegetable and rest a
sharp knife on the toothpicks. Insert the knife into the vegetable and
roll the vegetable in place, allowing the knife to cut it as it rolls. The
toothpicks will determine the width of the slices.
16 Sushi Specials
Sushi Glossary
Asazuke This is a traditional pickled cucumber dish that requires a Tosazu This typical Japanese dressing is made with rice vinegar,
very short pickling time. mirin, and soy sauce.
Chirashi zushi Sushi in a bowl is a great way to serve a hearty Tsukemono This is a traditional Japanese side dish consisting of
sushi meal. Chirashi means 'scattered' and this is the essence of its pickled vegetables.
preparation. Put rice in a bowl and scatter toppings on the rice. Bara
chirashi means the toppings are cut small. Uramaki Known in English as 'inside-out sushi', the rice in this sushi
is rolled on the outside, while the nori is rolled inside. Uramaki sushi
Futomaki These thick sushi rolls usually consist of a full sheet of is often topped with colorful ingredients that stick to the rice such as
nori with several fillings. tobiko, sesame seeds or avocado slices.
Gunkan This sushi—the name literally means 'battleship'—is made Yukke This traditional Korean dish is usually made with seasoned raw
by wrapping a thick strip of nori around a ball of rice and then beef, but can also be made with raw fish.
topping the rice with fish or vegetables. The toppings are kept in
place on top of the rice, thanks to the high ‘walls’ of nori.
Hako zushi This is pressed sushi made with a rectangular sushi

press.
Hosomaki These thin sushi rolls usually consist of a half sheet of

nori and only one type of filling.
Inari These deep-fried tofu pockets are stuffed with rice and then
topped with a variety of other ingredients.
Nigiri This rice-topped sushi is made by gently squeezing together

rice with fish or vegetable topping. A thin strip of nori can be used to
decorate and hold the sushi together.
Sashimi This is very fresh raw fish or meat sliced into thin pieces.
Shabu shabu Thinly sliced pieces of fish or beef cooked quickly

with vegetables and then dipped in sauce.
Sugata zukuri This impressive way of serving whole fish includes

the head, tail and bones.
Sumiso This Japanese dressing is made with miso, miri, mustard

and rice vinegar.
Tamago This is a Japanese egg crepe or omelet. Usuyai tamago is

a very thin egg crepe. Kinshi Tamago is the thin egg crepe cut into
very thin slices. Tamagoyaki is a sweet and thick egg omelet.
Tataki This dish is made with fish or meat, served raw or lightly
seared.
The Basics 17
How to Choose Fish How to Roll Sushi
The best way to make sure you get good fish for your sushi is to buy Rolling sushi takes practice, but once you get the hang of it, I hope
it from a shop that has a reputation for selling sushi-quality cuts of you’ll find it easy and quite relaxing. Plus, think of all the delicious
fish. Some shops sell Sushi Grade fish, but since this category is not practice efforts you’ll enjoy! To roll sushi like a pro, all you need is a
formally regulated, you still have to rely on your own sensibilities. Here bamboo sushi mat and patience. If you are making inside-out sushi,
are some tips to guide you when choosing fish for your sushi: you’ll want to have plastic wrap on hand also, to line the bamboo mat
and prevent the rice from sticking.
• Buy fish that is in season.
1. Place a nori sheet, smooth side down, on a bamboo sushi mat.
• Choose fish that is on fresh ice. If the ice is starting to melt, the fish Line up the edge of the nori with the edge of the bamboo mat that’s
has probably been there for some time. closest to you.
• Smell the fish before you buy it—the fresher the fish, the less fishy 2. Spread sushi rice evenly on the nori, pressing it down gently with
it smells. your fingertips. Leave a 1-inch margin uncovered on the far side of the
nori.
• Choose fish that has a bright clear color and has fibers that can be 3. If you are making inside-out sushi, gently flip over the rice-covered
seen clearly. nori.
• Feel the fish flesh. Generally speaking, it should be firm and shiny. 4. Arrange small amounts of your fillings in a strip along the middle of
When buying bigger fish (such as tuna or salmon), you’ll probably the rice. (For inside-out sushi, arrange the fillings along the middle of
buy a fillet or block. In such cases, make sure the fish is moist and the nori.)
has good color. 5. Pick up the edge of the bamboo mat nearest to you and start rolling
forwards, wrapping the nori and rice around the fillings. Use your
• Once you’ve bought the fish, keep it refrigerated until you use it. fingers to hold the fillings in place as you roll.
If it will take you a long time to get your fresh fish home, bring a 6. Gently press as you roll, shaping and sealing the cylinder, so that
cooler packed with ice and store the fish in it until it reaches the sushi roll is neatly packed.
your refrigerator.
7. Squeeze the sushi firmly to ensure that it is tightl. (Don’t squeeze
• If you are buying whole fish, the eyes should be bright and clear. too hard, as this could cause the sushi roll to break.)
Do not buy fish with cloudy pupils. The gills should be pink-red and 8. Unroll the mat from the sushi and transfer the sushi to a cutting
look moist. board, seam side down. Slice as instructed.
• The coloring of the fish should be bright and lustrous. If you are
buying white fish, it should be almost transparent.
18 Sushi Specials
Types of Fish and Seafood
Sushi can be made with an incredible variety of fish. Below, you’ll Oysters Traditionally a winter food in Japan, oysters are used in a
find a list of the types of fish and seafood used in these recipes. If wide variety of dishes. Sweet and creamy, they are naturally delicious
you prefer other varieties, or if a certain type of fish is in season and in tempura or served raw with richly flavored sauces.
particularly tasty, give it a try.
Red snapper (tai) In Japan, this is considered to be the noblest fish
Note that the taste of a certain type of fish will vary, according to in the sea and a symbol of good luck. This sweet white fish, which is
where it lives and the season. Fish that are raised in fish farms are found in warm waters, has a clean taste and delicate flavor.
generally not as tasty as those that grow in natural environments
because commercially-bred fish often reflect the smell and taste of Salmon (sake or shake) This bright orange fish is a very popular
the food they were raised on. In contrast, fish that come from the wild choice for sushi outside of Japan. Believe it or not, however, salmon
will have eaten a range of foods, resulting in a more authentic flavor. is a relatively new sushi ingredient in Japan and was primarily served
Climate also has an effect on the flavor of fish. For example, many grilled or salted. Toro salmon comes from the underbelly of the fish.
people believe that red snapper that comes from warm waters will
never be as tasty as red snapper that comes from a cold sea. Salmon roe (ikura) Salmon roe are a bit larger than flying fish roe.
The eggs have a distinct reddish-orange color.
Amberjack (kampachi) This white meat fish has a relatively mild
flavor. It is low in fat, high in protein, and has a flavor that’s not too Shrimp (ebi) This is one of the more traditional choices for sushi.
fishy. In Japan, the name of this fish changes according to its age. There are hundreds of shrimp varieties, but I’ve just used jumbo
Kampachi is the most mature stage of the amberjack. shrimp and crystal shrimp in these recipes. Shrimp is always
poached or steamed before using for sushi.
Eel (unagi) The Japanese are the world's largest consumers of
eel. When making sushi, use eel that is cooked and seasoned Squid (ika) Squid is a non-fish seafood that is often used in sushi.
in advance—you can find it in the freezer section of most Asian White and quite stiff, it is sliced into thin strips. Really fresh squid is
supermarkets. translucent, but it quickly becomes opaque white.
Flying fish roe (tobiko) Tobiko is a great way to add color and Tuna (magura) Tuna has been consumed raw in Japan for some
texture to your sushi dishes. The most common color of tobiko is 5,000 years. Rich in color and flavor, the most popular cuts for sushi
orange, but it also comes in black and yellow varieties. Tobiko is are from yellowfin and bluefin tuna. The popularity of using tuna for
usually stored in the freezer; just scoop out a teaspoon or two when sushi has increased, causing greater demand and price increases.
you need it.
Grouper (hata) This white fish has a light color and a lovely smooth
texture. It is a prized fish in Japan, where it is not nearly as common
as it is in North America.
Lobster Though lobster is a delicacy today, it hasn’t always been the

case. In Japanese cuisine, lobster is often served in a crispy tempura
batter, but can also be boiled and served on ice.
Monkfish liver (ankimo) The liver of the monkfish is a great delicacy

in Japan, where it is primarily available in the winter. (In the United
States, it is available all year long.) Ankimo is known for its rich flavor
and creamy texture.
The Basics 19
Basic Recipes
Sushi Rice V
Good sushi rice is the key to really good sushi. It is easy (and very common in Japan) to
prepare rice in an electric rice cooker, but I still like to prepare it over a gas burner.
This recipe makes enough rice to prepare about 110 pieces of nigiri, 12 inside-out rolls
or 8 futomaki rolls. Though this may sound like a lot, it’s not that much if you’re planning
to entertain a few friends. Plus, it’s important to make a relatively large quantity of rice
to make sure that the rice has the right balance of flavors. Also, take into account that in
Japan about 15 percent of the cooked rice is discarded, especially the rice that’s cooked
around the edges and the bottom of the pot. If you are making several sushi dishes, you’ll
find this is the perfect amount, with little or no leftovers.
Buying Rice
If possible, buy rice from this year’s stock, as it will be more moist and flavorful than
older rice. The Japanese word for this year’s rice stock is shinmai (new harvest rice), so
ask for it if you are buying rice in bulk. If you are buying packaged sushi rice, check the
manufacturing date printed on the wrapper.
Ingredients
4 cups Japanese sushi (short-grain) rice
4 cups water
½ cup rice vinegar
Instructions
1. Place the rice in a heavy-bottomed pot and rinse with cold running 6. Transfer the rice to a large, flat-bottomed bowl.
water; drain off the water. 7. Draw a wooden paddle through the rice as you pour in the rice
2. Add 4 cups of cold water and soak the rice for 30 minutes. vinegar, breaking up any chunks of rice that have formed without
3. Cover the pot with a tight-fitting lid and bring to a boil over medium- mashing the rice. Draw the paddle through the rice and then fold the
high heat. rice over itself, to cool the rice gently. Continue folding the rice until
it cools to room temperature. Do not refrigerate the rice to cool it, as
4. Reduce the heat to low and simmer, covered, for 12 to 15 minutes,
this will make it harden.
until all the water is absorbed.
5. Remove the rice from the heat source and let it stand, covered, for
another 10 minutes.
20 Sushi Specials
Egg Crepes (Usuyaki Tamago) V
MAKES
2
CREPES
These can be used instead of nori to roll sushi. They are best made on a gas stove using
a small non-stick frying pan.
Ingredients
1 egg
Pinch salt
Vegetable oil, for frying
Instructions
1. Place the egg and salt in a small bowl, and whisk until light and airy. egg mixture all the way to the edges, and poke out any air bubbles
2. Pour the beaten egg through a fine-mesh sieve once or twice to that form. Cover the pan with a lid, turn off the heat, and let it stand
ensure a smooth texture. for one minute.
3. Heat a 5-inch non-stick pan over medium heat. Add a bit of oil and 4. Transfer the crepe to a paper towel and let it cool.
pour in 2 tablespoons of the beaten egg. Tilt the pan to spread the 5. Repeat steps 3 and 4 with the remaining egg mixture.
Shredded Egg Crepes (Kinshi Tamago) V

MAKES
1
SERVING
These can be served as a garnish, a sushi filling, or mixed into a bowl of sushi.
Ingredients
1 egg
Pinch salt
Vegetable oil, for frying
Instructions
1. Place the egg and salt in a small bowl, and whisk until light and airy. that form. Cover the pan with a lid, turn off the heat, and let it stand
2. Pour the beaten egg through a fine-mesh sieve once or twice to for one minute.
ensure a smooth texture. 4. Transfer the crepe to a paper towel and let it cool.
3. Heat a 5-inch non-stick pan over medium heat. Add a bit of oil and 5. Repeat steps 3 and 4 to make another crepe. Roll the crepes
pour in 2 tablespoons of the beaten egg. Tilt the pan to spread the together and slice into very thin strips.
egg mixture all the way to the edges, and poke out any air bubbles
The Basics 21
Thick Egg Omelet (Tamagoyaki) V
MAKES This sweet egg omelet is a favorite dish in Japan, both as a nigiri topping or sushi roll filling,
1 or on its own, for breakfast or lunch. Making it requires a bit of practice, but it’s really quite
SERVING easy once you get the hang of it.
Ingredients
4 teaspoons water 2 eggs
1 teaspoon sake Pinch salt
¼ teaspoon dashi powder Vegetable oil, for frying
1 teaspoon sugar
Instructions
1. Place the water and sake in a small saucepan and bring to a boil 9. Push the folded omelet to one side of the pan and add a bit more
over high heat. oil, if required.
2. Stir in the dashi powder and remove from the heat. Mix in the sugar 10. Pour a little more of the whisked egg mixture on the pan and tilt
until dissolved; cool to room temperature. the pan until it covers the entire pan. Lift up the cooked omelet a bit to
3. In a bowl, whisk the eggs until light. Mix in the cooled sake mixture let the egg mixture flow underneath it.
and pour through a wire-mesh strainer. 11. Cook the omelet until it is slightly dry on top and then wrap the
4. Lightly grease a frying pan with vegetable oil and heat over medium new omelet around the one you folded previously, in the same way, to
heat. create a thicker folded omelet.
5. Pour just enough egg mixture into the pan to form a thin crepe. 12. Repeat until all the egg mixture has been cooked. Transfer the
omelet to a bamboo sushi mat and roll up tightly; set aside to cool to
6. Use chopsticks to press out any air bubbles.
room temperature.
7. When the omelet is firm on top, run cooking chopsticks around the
edges to loosen it.
8. Now comes the tricky part: Using the chopsticks, fold one-third of
the omelet (the third that is farthest from you) onto the adjacent third.
Now fold the folded two-thirds of the omelet onto the remaining third.
22 Sushi Specials
Seasoned Shiitake Mushrooms V
MAKES These flavorful mushrooms are generally sold dried and must be soaked in water overnight and
20 then cooked before using. Once the mushrooms have been cooked, they can be stored in the
MUSHROOMS refrigerator for up to two weeks, or frozen for up to 2 months.
Ingredients
20 dried shiitake mushrooms ½ cup sake
½ cup sugar 1 cup soy sauce
½ cup mirin
Instructions
1. Brush the mushrooms with a damp cloth to remove any dust or 4. Mix in the sugar, mirin and sake, and cook until the liquid is reduced
loose pieces. Place them in a small bowl, cover with water, and let by half.
them soak overnight. 5. Add the soy sauce and continue cooking until the sauce
2. Drain off the water and gently squeeze the mushrooms to remove evaporates.
excess water. Cut off the stems and discard. 6. Use immediately or transfer to an airtight container. Store in the
3. Place the mushrooms in a small pot and add water just to cover. refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
Bring the water to a boil over medium heat.
The Basics 23
Sashimi Specials
Lobster Sashimi
MAKES Use colorful vegetables such as green lettuce, red radish and bright orange carrots to create
4
SERVINGS
a presentation that befits this dish. You can also use fresh and dried bamboo leaves. Make
sure you have plenty of ice on hand for serving.
Ingredients
Ice water, for chilling Crushed ice, for serving Red radish slices, for garnish 2 tablespoons ponzu (citrus-
1 lobster tail 2 lettuce leaves ¼ cucumber, thinly sliced, for based sauce), for serving
1
⁄3 ounce (10 grams) dried 1 lemon, halved garnish Pinch shichimi (Japanese spice
wakame (seaweed) 2 tablespoons finely chopped mix), for serving
2 tablespoons grated radish
scallions, for garnish
a b
Instructions
1. Fill a large pot with water and bring to a rolling boil. In the 6. Place the wakame in a small bowl and add hot water to cover.
meantime, fill a bowl with ice water. Let the wakame sit for about 15 minutes, until soft, then transfer
2. Gently place the lobster in the boiling water and cook for about to a bowl of cold water to chill. Squeeze gently to remove excess
1 minute, until the lobster turns red (Fig. a). water and set aside.
3. Transfer the lobster directly to the ice water, and let it sit for 7. Fill a large serving bowl with plenty of ice and arrange the lettuce,
about 2 minutes until it is completely chilled (Fig. b). wakame and lemon halves on top. Add the lobster tail and sliced
lobster meat, and then garnish with the grated radish, sliced radish,
4. Run a sharp knife all around the lobster tail to separate the
cucumber and scallions.
shell from the meat. Reserve the lobster tail for later (Fig. c).
8. In a small bowl, combine the ponzu and shichimi. Serve alongside
5. Slice the lobster meat into 10 pieces and set aside.
the lobster, for dipping.
26 Sushi Specials
Sashimi Specials 27
Red Snapper Sugata Zukuri
MAKES Sugata zukuri is an impressive way of presenting whole fish. It’s an ideal way of presenting
4 beautiful red snapper. Make sure you have plenty of ice on hand for serving, along with fresh
SERVINGS and dried bamboo leaves.
Ingredients
1 whole red snapper Crushed ice, for serving 1 lemon, halved 1 tablespoon chopped
Ice water, for chilling 2 tablespoons grated carrots 2 tablespoons ponzu (citrus- scallions, for the sauce
1
⁄10 ounce (3 grams) dried 1 red radish, sliced based sauce), for the sauce Pinch shichimi (Japanese spice
wakame (seaweed) 2 tablespoons ground daikon mix), for garnish
Wasabi paste, for serving
(white radish), for the sauce
a b
c d
Instructions
1. Using a sharp knife, remove the scale gill from the snapper and 6. Pat the chilled fillets with paper parchment to remove the water
pierce the stomach. Slice the fish into two fillets and one bone (head and then transfer to a cutting board, skin-side up.
and tail) (Fig. a). 7. Using a sharp knife, slice the fillet into ¼-inch strips (Fig. d).
2. Insert the tip of a bamboo skewer into the tail of the fish and then 8. Place the wakame in a small bowl and add hot water to cover.
draw it to the head of the fish, shaping the fish into a curve and Let the wakame sit for about 15 minutes, until soft, then transfer to a
holding it (Fig. b). bowl of cold water to chill. Squeeze gently to remove excess water
3. Set some water to boil; fill a small bowl with ice water. and set aside.
4. Place one of the fillets in a shallow dish, skin-side up, and pour on 9. Fill a large serving bowl with plenty of ice. Place the fish on top
boiling water so that the water runs from the top of the fillet to the and arrange the sliced fish fillets on top. Top with the carrots, sliced
bottom (Fig. c). radish, wasabi, wakame and one lemon half.
5. After the entire fillet has been ‘rinsed’ with boiling water, transfer 10. In a small bowl, combine the ponzu, ground daikon and scallions.
the fillet to the ice water and let it sit for about 1 minute, until chilled. Hollow out the remaining lemon half and fill with the ponzu sauce.
Repeat this process with the other fillet. Sprinkle shichimi on top and serve.
28 Sushi Specials
Sashimi Specials 29
Assorted Sashimi Mori
MAKES When you have very special people on your guest list, you’ll want to serve a very special
4 dish. This colorful assortment features a wide variety of fish—make sure you choose
SERVINGS excellent quality fillets.
Ingredients
1 red snapper sugata zukuri 1¾ ounces (50 grams) dried 1 teaspoon ikura (salmon roe) 2 tablespoons ponzu (citrus-
(page 28) wakame (seaweed) 2 crystal shrimp, cooked and based sauce)
2 ounces (60 grams) tuna 1 cucumber shelled 2 small slices hot pepper, for
3½ ounces (100 grams) salmon ¼ cup grated daikon (white 1 teaspoon yellow tobiko (flying serving
1 ounce (30 grams) toro salmon radish) fish roe) Gari (pickled ginger), for serving
1 ounce (30 grams) squid 1 teaspoon tobiko (flying fish roe) Grated scallions, for garnish Wasabi paste, for serving
1 teaspoon black tobiko (flying ½ lemon, hollowed out
fish roe)
a b
4. Wash and dry the cucumber. Using a sharp knife, make small
angled cuts all around one end of the cucumber, about 1 inch away
from the tip. Each cut should reach the middle of the cucumber, but
not go any further so that the tip of the cucumber is only cut off after
c small cuts have been made all the way around. You should have a
cup-shaped cucumber end (Fig. a).
5. Repeat this process at the other end of the cucumber to make
a second cucumber cup. Slice both ends of the remaining piece of
cucumber (the middle), and then shape one end of it with small cuts
to make a third bowl (Fig. b).
Instructions 6. Place the sugata zukuri at one corner of the serving dish, and
1. Prepare the red snapper (page 28). Cut the tuna, salmon and toro arrange the grated daikon and wakame all around. Place the
salmon into sashimi-size pieces, about 1 x 1½ x ¼ inches; set aside. cucumber bowls you made in step 5 on the serving dish; fill one bowl
2. Slice the squid into thin noodle-like slices; set aside. with tobiko, another with black tobiko, and the third with ikura (Fig. c).
3. Place the wakame in a small bowl and add hot water to cover. 7. Arrange the tuna, salmon, toro salmon, shrimp and squid on the
Let the wakame sit for about 15 minutes, until soft, then transfer to a serving dish. Top the squid with yellow tobiku and the toro salmon
bowl of cold water to chill. Squeeze gently to remove excess water with grated scallions. Fill the lemon half with ponzu and garnish with
and set aside. hot pepper slices. Add piles of gari and wasabi.
30 Sushi Specials
Sashimi Specials 31
Salmon Tataki with Sumiso
MAKES This is an excellent first-time sashimi dish. The salmon is very lightly cooked and served with
1 sumiso, a sweet dressing made with miso, mirin, mustard, and rice vinegar. I encourage you
SERVING to take a bit of extra time arranging this dish—for maximum appeal.
Ingredients
2½ ounces (70 grams) salmon, 1
⁄10 ounce (3 grams) dried 2 teaspoons sake ¼ avocado, thinly sliced
sliced wakame (seaweed) 1 tablespoon sugar 2 lettuce leaves, for garnish
Salt and pepper, to taste 1 tablespoon white miso ½ teaspoon mustard ¼ cucumber, finely sliced
Olive oil, for frying 2 teaspoons mirin 1 teaspoon rice vinegar 1 lemon
a b
Instructions
1. Slice the salmon into 6 even pieces and season with salt and 6. Arrange the wakame, avocado, lettuce, and cucumber on a
pepper (Figs. a-b). serving dish.
2. Pour a bit of olive oil into a small pan and heat over high heat. 7. Cut the lemon in half. Leave one half intact and cut the other half
3. Add the salmon and sear on all sides (Fig. c). into slices.
4. Place the wakame in a small bowl and add hot water to cover. 8. Arrange the salmon, alternating with the lemon slices, on top of
Let the wakame sit for about 15 minutes, until soft, then transfer to a the vegetables. Serve with the remaining lemon half and the miso
bowl of cold water to chill. Squeeze gently to remove excess water dressing on the side.
and set aside.
5. In a small bowl, combine the miso, mirin, sake, sugar, mustard and
rice vinegar.
32 Sushi Specials
Sashimi Specials 33
Toro Salmon with Grapefruit
MAKES
Fatty toro salmon and sour grapefruit are a refreshing combination of flavors and textures.
1
SERVING Needless to say, their colors are lovely together.
Ingredients
1½ ounces (50 grams) toro 1½ teaspoons soy sauce 1 scallion, thinly sliced, for garnish
salmon 1 teaspoon yuzu juice Wasabi paste, for garnish
1 small cucumber Fresh ground black pepper, Gari (pickled ginger), for garnish
¼ pink grapefruit to taste
a b
c d
Instructions
1. Slice the toro salmon into 4 thin pieces (Figs. a-b). 5. In a small bowl, combine the soy sauce, yuzu juice and black
2. Slice the ends off the cucumber and then slice in a spiral using a pepper.
sharp knife. To control the thickness of the slices, place a toothpick on 6. Place the cucumber spiral on the serving dish and arrange the
either side of the takuan. Rest your knife on the toothpicks as you roll grapefruit-wrapped salmon on top.
the takuan to cut it. Set aside (Fig. c). 7. Garnish with scallion, wasabi and gari. Drizzle the sauce on top
3. Cut the peel off the grapefruit and remove the white rind as well. and serve.
Slice the grapefruit into 4 even sections (Fig. d).
4. Wrap each piece of salmon around a piece of grapefruit and
arrange on a serving dish.
34 Sushi Specials
Sashimi Specials 35
Grouper with Plum Jelly Sauce
MAKES
This lovely dish features complementary colors, flavors and textures. The grouper is light
1
SERVING in color and has a smooth texture while the umeboshi has bold color and flavor.
Ingredients
2 tablespoons water 2 teaspoons mirin 4 ounces (120 grams) grouper 1 tablespoon tobiko (flying
1 teaspoon gelatin 2 teaspoons soy sauce 1 tablespoon daikon (white radish) fish roe)
2 tablespoons rice vinegar 1 teaspoon umeboshi (pickled 2 small slices hot pepper 1 tablespoon finely chopped
plum) paste scallions
a b
Instructions
1. Prepare the plum jelly: in a small bowl, combine the water and 5. Arrange the grouper slices on a round serving dish, laying the
gelatin; set aside for 5 to 10 minutes. pieces as you rotate the dish so that they overlap slightly (Fig. b).
2. In a small pot, combine the rice vinegar, mirin, soy sauce and 6. Grate the daikon and hot pepper together using a vegetable
umeboshi. Heat over medium heat just until the temperature grater (Fig. c).
reaches 160°F. 7. To serve, drop a spoon of plum jelly onto the middle of the
3. Combine the gelatin and water with the umeboshi mixture in a grouper slices and top with tobiko, grated daikon, grated hot
small container and refrigerate until chilled. pepper and scallions.
4. Slice the grouper into several thin, even slices (Fig. a).
36 Sushi Specials
Sashimi Specials 37
Squid with Kimizu
MAKES This bright dish features kimizu, a traditional Japanese sauce made from egg yolk and rice vinegar.
2 Make sure the egg yolk doesn’t get too warm when it is heated because you don’t want it to harden.
SERVINGS Use light soy sauce to make the kimizu; as it is saltier, light in color, and thinner than regular soy sauce.
Ingredients
2¾ ounces (80 grams) squid 1 teaspoon rice vinegar 1 egg yolk ½ teaspoon iwanori paste,
Ice water, for chilling 1 teaspoon water 1 tablespoon white miso for garnish
1
⁄3 ounce (10 grams) dried ½ teaspoon mirin ½ teaspoon grated radish,
wakame (seaweed) ½ teaspoon light soy sauce for garnish
a b
c d
Instructions
1. Clean the squid and cut it into a flat fillet. 6. In a small pan, combine the rice vinegar, water, mirin and light soy
2. Using a sharp knife, score the fillet with many small slices, but don’t sauce. Heat until almost boiling and then remove from heat; let cool.
cut all the way through it (Fig. a). 7. Fill a pot halfway with hot water.
3. Pour boiling water into a heatproof bowl, and place ice water in a 8. Prepare the kimizu sauce: put the egg yolk and miso into a
second bowl. small bowl. Mix in the cooled vinegar mixture and place the bowl over
4. Place the squid in the boiling water for about 5 seconds, and then the pot with the hot water. Stir well while the mixture heats, but don’t
transfer to the ice water to chill thoroughly (Fig. b). let it get too hot. You want the mixture to thicken, but you don’t want
the eggs to harden (Fig. d).
5. Place the wakame in a small bowl and add hot water to cover. Let
the wakame sit for about 15 minutes, until soft, then transfer to a bowl 9. When the mixture is the right texture, remove it from the pot with
of cold water to chill. Squeeze gently to remove excess water and set warm water and let the mixture cool.
aside (Fig. c). 10. Slice the squid into ¾ x ¾-inch pieces.
11. Place the wakame in a serving dish and top with the squid. Pour
the kimizu on top, and garnish with grated radish and iwanori paste.
38 Sushi Specials
Sashimi Specials 39
Fresh Oysters with Three Sauces
MAKES Fresh oysters are delicious with just lemon juice and sea salt, but sometimes it’s nice to spice
1 things up. This recipe features three impressive sauces, each with its own distinct flavor.
SERVING Make sure you have plenty of ice on hand for serving.
Ingredients
1 teaspoon gelatin ¼ teaspoon light color soy Crushed ice, for serving 1 lemon, halved
1 teaspoon water sauce 3 fresh oysters 1 tablespoon grated carrot,
1 kiwi ½ teaspoon umeboshi (plum 3 small slices hot pepper, for for garnish
jelly) garnish 2 tablespoons grated radish,
½ teaspoon rice vinegar
½ teaspoon ponzu (citrus-based 1 tablespoon finely chopped for garnish
½ teaspoon water sauce) scallions, for garnish
¼ teaspoon mirin
a b
Instructions
1. Combine the gelatin and water in a pot and heat over medium- 6. In the third bowl (the one that only has gelatin and water), mix in
high (about 158°F) heat until warm; set aside (Fig. a). the umeboshi and ponzu.
2. Peel about three-quarters of the kiwi. Leave about one-quarter 7. Fill a large serving dish (a wooden rice bowl is perfect) with plenty
unpeeled so it is easier to hold. Grate the peeled part of the kiwi and of ice.
set aside. (Fig. b). 8. Open the oysters and arrange them on the ice (Fig. c).
3. Make tosazu by combining the rice vinegar, water, mirin and soy 9. Garnish one oyster with the umeboshi and ponzu sauce, one
sauce in a small bowl. oyster with the grated kiwi mixture, and one oyster with the tosazu.
4. Divide the gelatin/water mixture evenly between three small bowls. 10. Top each oyster with a slice of hot pepper and some chopped
5. Divide the tosazo sauce evenly between two of the small bowls. scallions.
Stir the grated kiwi into one of these bowls, and refrigerate until ready 11. Garnish with lemon halves, grated carrot and grated radish.
to serve.
40 Sushi Specials
Sashimi Specials 41
Tuna Spicy Yukke
MAKES Yukke is a traditional Korean dish usually made with seasoned raw beef. This version is
1 made with tuna rather than beef. It is arranged on a large, wooden tray and decorated
SERVING with a big bamboo leaf.
Ingredients
2 tablespoons soy sauce 1 clove ground garlic 1 teaspoon black tobiko (flying 1 quail egg
1 tablespoon sake 2½ ounces (70 grams) tuna fish roe) Lemon wedge, for garnish
1 tablespoon sugar ¼ avocado 1 teaspoon tobiko (flying fish roe) Fresh mint leaves, for
1 tablespoon apple juice 3 tablespoons raw walnuts, ½ cucumber, cut into very thin garnish
crushed sticks Grated radish, for garnish
1 teaspoon Korean spicy paste
½ tablespoon iwanori paste, for
½ tablespoon sesame oil garnish
a b
c d
Instructions
1. Prepare the marinade: in a bowl, combine the soy sauce, sake, 5. Top with the black tobiko and tobiko, and arrange the
sugar, apple juice, Korean spicy paste, sesame oil and garlic. Mix well. cucumber sticks on top.
2. Cut the tuna into long, noodle-like slices (Fig. a). 6. Place the iwanori paste on the serving dish. Cut the top off the
3. Add the tuna to the bowl with the marinade, and marinate in the quail egg and place it on top of the iwanori paste (Fig. d).
refrigerator for a few minutes (Fig. b). 7. Garnish the dish with the lemon wedge, mint leaves and
4. Slice the avocado into thin slices and arrange on a serving dish. grated radish.
Top with the marinated tuna and crushed walnuts (Fig. c).
42 Sushi Specials
Sashimi Specials 43
Grouper Shabu Shabu
MAKES
This dish makes for a delightful dining experience, as the fish is cooked and seasoned right
2
SERVINGS
at the table. The grouper can be replaced with another type of fish, beef or seafood.
Ingredients
Sake, for wiping ¼ cup ponzu (citrus-based Wasabi, for serving 2 tablespoons grated daikon
1 sheet kombu, 1 x 3 inches sauce) ½ lemon (white radish)
2 scallions Pinch shichimi (Japanese spice 4 small slices hot pepper ¼ carrot, sliced into 2-inch
mix) slices
8¾ ounces (1,200 grams) 1
⁄3 ounce (10 grams) wakame
grouper 2 tablespoons grated red radish (seaweed) 1¾ ounces (50 grams) rice
noodles
a b
6. Place the wakame in a small bowl and add hot water to cover.
Let the wakame sit for about 15 minutes, until soft, then transfer to a
bowl of cold water to chill. Squeeze gently to remove excess water
and set aside.
c 7. On a bamboo sushi mat, arrange the daikon, carrots, remaining
pepper slices, scallion sticks, noodles and grouper. Place the
wakame in a small bowl on the side (Fig. c).
8. To serve, place a few of the vegetables in the pot with the hot
water and kombu and let them cook. Add a piece of fish to the pot
Instructions and let it cook for about 3 seconds. Remove the fish from the pot,
dip it into the ponzu mixture, and serve.
1. Wet a paper towel with sake and wipe down the kombu.
9. Repeat this process to serve the rest of the fish. When the
2. Place the kombu in a small pot with cold water and heat over a low vegetables are cooked, they can be removed, dipped in the ponzu
flame until the temperature reaches 194°F. Let the kombu cook for at mixture, and served. The vegetables should be replenished as they
least 30 minutes while you prepare the rest of the ingredients (Fig. a). are cooked. Serve with the scallions, grated red radish, and lemon
3. Slice the green part of one scallion into 2-inch sticks and thinly on the side.
chop the remaining scallion; set aside.
4. Slice the grouper into very thin slices.
5. In a small bowl, combine the ponzu and shichimi. In a 3-section
yakumi serving dish, arrange the chopped scallions, grated red radish,
wasabi and lemon. Top the grated radish with a slice or two of hot
pepper (Fig. b).
44 Sushi Specials
Sashimi Specials 45
Special Fusion Rolls
Spicy Tuna Roll
MAKES
The spicy tuna roll is definitely an international favorite. You’ll find it in every sushi restaurant worth
8
PIECES its salt—and for good reason. It features a striking combination of flavors, colors and textures.
Ingredients
1
⁄3 ounce (10 grams) takuan 3 teaspoons tobiko (flying fish ½ nori sheet ½ teaspoon black tobiko (flying
(pickled daikon) roe) 2
⁄3 cup sushi rice fish roe)
3½ ounces (100 grams) tuna 1 tablespoon grated daikon ¼ avocado Wasabi paste, for serving
1 tablespoon chopped scallions, (white radish) Gari (pickled ginger), for serving
¼ cucumber, cut into very thin
plus more for garnish 1 teaspoon spicy mayonnaise sticks Soy sauce, for serving
a b
c d
Instructions
1. Slice the takuan into very thin sticks (Figs. a-b). To control the
thickness of the slices, place toothpicks on either side of the takuan.
e Rest your knife on the toothpicks as you roll the takuan to cut it.
2. Cut 2 thin slices of tuna for topping the sushi and set aside. Chop
the rest of the tuna into very small cubes.
3. In a bowl, combine the chopped tuna, takuan, scallions,
1 teaspoon of the tobiko, daikon and spicy mayonnaise. They will be
the filling for the roll (Fig. c).
4. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet
on the mat and cover it evenly with rice. Flip over the nori sheet so
that the rice is facing the mat.
48 Sushi Specials
5. Cut half of the avocado lengthwise into thin slices and arrange 8. Wrap the roll in plastic wrap to tighten. Cut in half and then cut
them, along with the cucumber and the spicy tuna mixture, along the each half into 4 even pieces.
middle of the nori sheet (Fig. d). 9. Remove the plastic wrap and top each of the pieces with a bit of
6. Roll the nori inside-out. wasabi. Top half of the pieces with black tobiko and the other half
7. Arrange the tuna slices you set aside in step 2 on top of one half of with a pinch of finely chopped scallions. Serve with wasabi, gari and
the roll. Top the other half of the roll with the remaining 2 teaspoons of soy sauce.
tobiko. Slice the remaining half of the avocado into thin slices and lay
them on the other half of the roll (Fig. e).
Special Fusion Rolls 49
Amberjack Wasabi
MAKES The sharp wasabi complements the sweet fish nicely and the colors are lovely. Remember to
8
PIECES
cover your sushi mat with plastic wrap when making inside-out sushi to prevent the rice from
sticking to the mat.
Ingredients
1 tablespoon finely chopped 2
⁄3 cup sushi rice 1 teaspoon wasabi paste, plus 1
⁄3 ounce (10 grams) grated
scallions ¼ avocado, sliced more for garnish takuan (pickled daikon)
3½ ounces (100 grams) amberjack ¼ cucumber, cut into very thin 1 tablespoon tobiko (flying fish Gari (pickled ginger), for serving
½ nori sheet sticks roe) Soy sauce, for serving
a b
c d
Instructions
1. Place the scallions and about 2½ ounces (85 grams) of the 4. Roll the roll in half and then cut each half into 4 even pieces.
amberjack on your cutting board. Chop together into smaller cubes to 5. Arrange the sushi on a serving dish. Chop the remaining ½ ounce
make the sushi filling; set aside (Fig. a). (15 grams) of amberjack and distribute it evenly on top of each piece,
2. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet and then top with tobiko (Fig. c).
on the mat and cover it evenly with rice. Flip over the nori so that the 6. Top each piece with takuan and serve with wasabi, gari and soy
rice is facing the mat. sauce (Fig. d).
3. Along the middle of the nori, arrange the avocado, cucumber,
wasabi and amberjack-scallion mixture (Fig. b).
50 Sushi Specials
Crunchy Spicy Tuna
MAKES Here’s an unusual twist that is sure to impress. Crispy tempura sushi topped with delicious
6 spicy tuna and black tobiko. If possible, line the sushi press with a fresh bamboo leaf to
PIECES prevent the rice from sticking.
Ingredients
2
⁄3 cup sushi rice 5 ounces (150 grams) tuna, 2 teaspoons spicy mayonnaise 1 small hot pepper, finely sliced
1 ounce (30 grams) tempura chopped into small cubes 1 teaspoon black tobiko (flying Wasabi paste, for serving
powder 2 teaspoons tobiko (flying fish fish roe) Gari (pickled ginger), for serving
½ ounce (15 grams) butter roe) ½ teaspoon finely sliced takuan Soy sauce, for serving
2 tablespoons finely chopped (picked daikon)
scallions
a b
c d
Instructions
1. Shape the rice into a thick sausage and press it evenly into the 5. Heat the butter in a frying pan. Add the powder-coated rice
sushi press (Fig. a). and sauté until brown on all sides (Fig. d).
2. Place the top of the sushi press on top of the rice and press down 6. In a small bowl, combine the tuna, tobiko, scallions and spicy
firmly. Rotate the sushi press 180°, and then press down again so that mayonnaise.
the rice is evenly pressed (Fig. b). 7. Cut the tempura rice into 6 even pieces and top each piece
3. Pour the tempura powder onto your work surface. with the tuna mixture. Garnish each piece with a bit of black
4. Carefully remove the sushi press frame and top, and transfer the tobiko, takuan and slices of hot pepper. Serve with wasabi, gari
pressed rice onto the tempura powder. Cover the rice evenly on all and soy sauce.
sides with the tempura powder (Fig. c).
52 Sushi Specials
Lemon Salmon
MAKES
This is one of the most requested rolls at my restaurant. It’s attractive, delicious and sure
8
PIECES to please.
Ingredients
2¾ ounces (80 grams) salmon 1 thick egg omelet (page 22), 2
⁄3 cup sushi rice 1 tablespoon finely chopped
1 teaspoon spicy mayonnaise, sliced ¼ avocado, finely sliced scallions
plus more for serving 1 asparagus spear, blanched ¼ lemon Wasabi paste, for serving
1
⁄3 ounce (10 grams) takuan ¼ cucumber, cut into very thin 1 teaspoon orange ikura Gari (pickled ginger), for serving
(pickled daikon) sticks (salmon roe) Soy sauce, for serving
½ nori sheet
a b
c d
Rest your knife on the toothpicks as you roll the takuan to cut it.
3. Arrange the egg omelet, asparagus, cucumber, takuan and salmon
mixture on your work surface (Fig. c).
4. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet on
e the mat and cover it evenly with rice. Flip over the nori sheet so that the
rice is facing the mat. Arrange the egg omelet, asparagus, cucumber,
and chopped salmon along the middle of the nori sheet (Fig. d).
5. Roll the sheet so that it is inside-out, and then arrange the avocado
slices on top (Fig. e).
Instructions 6. Slice the remaining 1¾ ounces of salmon and arrange it on top of
the avocado.
1. Chop 1 ounce of the salmon into small cubes. In a small bowl, mix
it with the spicy mayonnaise. 7. Cut the roll in half and then cut each half into 4 even pieces. Using a
cooking torch, lightly sear the salmon and then squeeze lemon on top.
2. Slice the takuan into very thin sticks (Figs. a-b). To control the
thickness of the slices, place toothpicks on either side of the takuan. 8. Garnish each piece with orange ikura and chopped scallions. Serve
with wasabi, gari and soy sauce.
54 Sushi Specials
Salmon Mozzarella
MAKES This elegant sushi pizza is made with the unusual combination of salmon and mozzarella.
6 Try it at least once—I think you may love it as much as I do. You’ll need a sushi press to
PIECES make this recipe. Garnish with fried leek or onions.
Ingredients
2¾ ounces (80 grams) salmon 1 tablespoon chopped kanpyo 1 ounce (30 grams) mozzarella Wasabi paste, for serving
1 cup + 2 tablespoons sushi rice 1 tablespoon chopped scallions cheese Gari (pickled ginger), for serving
1 tablespoon chopped seasoned 1 tablespoon sesame seeds Fried leek or onion, for garnish Soy sauce, for serving
shiitake mushrooms (page 23) 1 teaspoon teriyaki Spicy mayonnaise, for serving
a b
c d
Instructions
1. Preheat the oven to grill. 6. Carefully remove the sushi press frame and top, and transfer the
2. Slice the salmon into 4 even pieces and arrange them evenly on the pressed rice, salmon-side up, to your work surface.
bottom of the sushi press. 7. Slice the mozzarella into 4 even slices and arrange on top of the
3. In a small bowl, combine the rice, shiitake mushrooms, kanpyo, salmon (Fig. d). Transfer to the oven and grill for 5 minutes.
scallions, sesame seeds and teriyaki. Mix gently until evenly combined 8. Cut the sushi into 6 even pieces and arrange on a serving dish. Top
(Fig. a). with fried leek or onion, and serve with spicy mayonnaise, wasabi, gari
4. Shape the rice mixture into a thick sausage and press it evenly into and soy sauce.
the sushi press, on top of the salmon (Fig. b).
5. Place the top of the sushi press on top of the rice and press down
firmly. Rotate the sushi press 180°, and then press down again so that
the rice is evenly pressed (Fig. c).
56 Sushi Specials
Salmon, Avocado and Mozzarella Sandwich
MAKES
4
PIECES
This dish features both Japanese and Mediterranean flavors. If you’ve never added mozzarella
to your sushi before, give it a try. You may find that it’s your new favorite fusion.
Ingredients
1 cup vegetable oil, for frying ¼ avocado, sliced 3½ ounces (100 grams) tempura 1 tablespoon grated cucumber,
½ nori sheet 2 ounces (60 grams) salmon, powder for garnish
2
⁄3 cup sushi rice sliced Very cold water Wasabi paste, for serving
1 ounce (30 grams) mozzarella, 1 tablespoon sesame seeds 1 tablespoon grated carrot, for Gari (pickled ginger), for serving
sliced garnish Soy sauce, for serving
a b
c d
Instructions
1. Heat the oil in a deep frying pan until it is about 365°F. around the sushi and press firmly on all sides, to tighten.
2. Place the nori sheet on your work surface and arrange the rice 8. Pour the tempura powder onto your work surface. Dip the folded
evenly on top. sushi into the powder so that it is coated on all sides.
3. Build a wall of rice along the edge of one half of the nori. This wall 9. Remove the sushi and set aside. Transfer the tempura powder that’s
should be about ½ inch wide and ¾ inch high. left on your work surface to a mixing bowl and add an equal amount
4. Arrange the mozzarella and avocado slices on this part of the rice of very cold water. Mix lightly but not too much—the batter should be
(Fig. a). lumpy (Fig. c). Dip the sushi into the tempura batter and then place it
gently in the hot oil. Deep-fry for about 3 minutes, until crispy.
5. Arrange the salmon slices on top and then sprinkle with sesame
seeds. 10. Transfer the tempura sushi to a wire rack to drain off the oil and
then place on a plate lined with paper towels. Cut on a diagonal to
6. Fold the half of the nori that doesn’t have any toppings over the half
make 4 triangular pieces (Fig. d).
with toppings (Fig. b).
11. Garnish the plate with grated carrot and cucumber. Serve with
7. Place the folded sushi on a bamboo sushi mat, wrap the mat
wasabi, gari and soy sauce.
58 Sushi Specials
Grouper Tempura Roll
MAKES
8
PIECES
The tempura gives this roll an amazing texture. You can ground the sesame seeds if you like,
as I’ve done in this recipe, or leave them whole, for even more texture.
Ingredients
1 cup canola oil, for deep-frying ½ nori sheet 1 teaspoon spicy mayonnaise Gari (pickled ginger), for serving
2¾ ounces (80 grams) grouper 1 cup + 2 tablespoons sushi rice ¼ avocado Soy sauce, for serving
1 ounce (30 grams) tempura 2 teaspoons sesame seeds Ikura (salmon roe), for garnish
powder ¼ cucumber, cut into very thin Wasabi paste, for serving
Very cold water sticks
a b
c d
Instructions
1. Heat the oil in a deep frying pan until it is about 365°F. then place on a plate lined with paper towels.
2. Crush the sesame seeds using a sesame seed grinder and sprinkle 8. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet
over the rice (Fig a). on the mat and cover it evenly with rice. Flip over the nori sheet so
3. Cut the grouper into 2 long pieces, each about ½ x 2 x ¼ inches. that the rice is facing the mat.
4. Pour the tempura powder onto your work surface. Dip the grouper 9. Arrange the cucumber sticks and tempura grouper along the
slices into the powder until they are evenly coated. middle of the nari and add the spicy mayonnaise (Fig. b).
5. Transfer the tempura powder that’s left on your work surface to a 10. Roll the nori inside out.
mixing bowl and add an equal amount of very cold water. Mix lightly 11. Slice the avocado into thin, diagonal slices (Fig. c).
but not too much—the batter should be lumpy. 12. Arrange the slices evenly all along the top of the roll (Fig. d).
6. Dip the coated grouper in the tempura batter and then place it 13. Cut the roll in half and then slice each half into 4 even pieces. Top
gently in the hot oil. Deep-fry for about 3 minutes, until crispy. each piece with a drop of ikura.
7. Transfer the tempura grouper to a wire rack to drain off the oil and 14. Serve with wasabi, gari and soy sauce.
60 Sushi Specials
Lobster Tempura Roll
MAKES
Tempura is an excellent way of preparing fresh lobster. To maximize the presentation
4
PIECES of this dish, arrange it on a fresh bamboo leaf with colorful vegetables all around.
Ingredients
1 cup canola oil, for deep-frying ½ nori sheet ¼ avocado, thinly sliced ½ teaspoon chili oil
1 ounce (30 grams) tempura 2
⁄3 cup sushi rice 2 teaspoons finely chopped ½ lemon, hollowed out
powder 1 lettuce leaf, plus more for scallions Radish, finely sliced, for garnish
½ lobster tail, intact garnish 3 tablespoons raw walnuts, plus Wasabi paste, for serving
1 lobster claw ¼ cucumber, cut into very thin more for garnish
Gari (pickled ginger), for serving
Very cold water sticks 2 teaspoons white miso
Soy sauce, for serving
a b
Instructions
1. Heat the oil in a deep frying pan until it is about 365°F. on the mat and cover it evenly with rice. Flip over the nori sheet so
2. Pour the tempura powder onto your work surface. Dip the lobster that the rice is facing the mat.
tail and claw into the powder until they are evenly coated. 7. Along the middle of the nori, arrange the lettuce, cucumber,
3. Transfer the tempura powder that’s left on your work surface to a tempura lobster tail, avocado slices and chopped scallions (Fig. b).
mixing bowl and add an equal amount of very cold water. Mix lightly 8. Roll the nori inside out and cut into 4 even pieces.
but not too much—the batter should be lumpy. 9. Combine the walnuts, miso and chili oil in a bowl (Fig. c).
4. Dip the lobster tail and claw into the tempura batter and then place 10. Arrange the sushi on a serving dish alongside the tempura lobster
them gently in the hot oil. Deep-fry for about 3 minutes, until crispy. claw. Transfer the walnut mixture to the hollowed out lemon, and
5. Transfer the tempura lobster to a wire rack to drain off the oil and place on the serving dish.
then transfer to a plate lined with paper towels (Fig. a). 11. Garnish with lettuce, radish and walnuts, and serve with wasabi,
6. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet gari and soy sauce.
62 Sushi Specials
Tuna and Egg Omelet Maki
MAKES
This impressive sushi is known as shikai maki, which means ‘square sushi’. It’s part of a
4
PIECES tradition in which sushi chefs show off their skills by creating gorgeous patterns in their sushi.
Ingredients
2
⁄3 ounce (20 grams) tuna 1 nori sheet 1 sliced red radish, for garnish Wasabi paste, for serving
1 thick egg omelet (page 22) ½ cup sushi rice Gari (pickled ginger), for serving Soy sauce, for serving
1 cucumber
a b
c d
e f
Instructions
1. Cut the tuna into 5 long strips and the egg omelet into 4 long strips.
Try to make the strips similar in length and ensure that they have
g straight sides (Fig. a).
2. Arrange the strips in a checkerboard pattern, alternating strips of
tuna and egg omelet (Fig. b).
3. Peel the cucumber all around, using a sharp knife (Fig. c).
4. Cut the nori sheet in half. Place one half of the sheet on your work
surface and spread half of the rice evenly on top. Place the cucumber
64 Sushi Specials
along the middle of the rice and roll the nori into a cylinder around the 7. Place the tuna/omelet checkerboard in the space between these
cucumber (Fig. d). 2 cucumber quarters. Place the remaining cucumber-filled quarters on
5. After the cylinder has been rolled, slice it lengthwise into quarters top, so they are mirror images of the first 2 quarters (Fig. f).
(Fig. e). 8. Carefully roll the entire roll, making sure that you wrap it tightly until
6. Place the remaining half of the nori sheet on your work surface. the end (Fig. g).
Place 2 of the cucumber-filled quarters that you just cut at one narrow 9. Cut the roll into 4 even pieces and place on a serving dish. Garnish
end of the nori. The rounded sides of these pieces should be facing with sliced radish, and serve with wasabi, gari and soy sauce.
and touching each other.
Salmon, Egg and Shiitake Mushroom Futomaki
MAKES
Futomaki are thick sushi rolls made with a full piece of nori (rather than a half).
12
PIECES In this recipe, paper thin egg crepes are used instead of nori sheets.
Ingredients
2¾ ounces (80 grams) salmon 1 shredded egg crepe (page 21) 2 tablespoons ikura (salmon Wasabi paste, for serving
1 cup + 1 tablespoon sushi rice 1 tablespoon chopped seasoned roe), plus more for garnish Gari (pickled ginger), for serving
½ cucumber, cut into very thin shiitake mushrooms (page 23) 1 tablespoon sesame seeds Soy sauce, for serving
sticks 1 tablespoon finely chopped 2 egg crepes (page 21)
¼ carrot, cut into very thin sticks scallions, plus more for garnish
a b
Instructions
1. Preheat the oven to grill. Place the salmon in a baking dish and 4. Roll the crepe tightly around the mixture and then cut the roll in half.
bake for about 5 minutes, until cooked through. Cut each half into 3 even pieces (Fig. c).
2. In a large bowl, combine the rice, salmon, cucumber, carrot, 5. Repeat to make the rest of the sushi. Top each piece with a bit
shredded egg crepe, shiitake mushrooms, scallions, ikura and sesame of ikura and garnish with scallions. Serve with wasabi, gari and soy
seeds (Fig. a). sauce.
3. Lay 1 egg crepe on a bamboo sushi mat and place half of the rice
mixture on top, spreading it out on one half of the crepe (Fig. b).
66 Sushi Specials
Rainbow Hako Zushi
MAKES This beautiful dish is made with a sushi press, enabling you to shape it perfectly. When you
6 arrange the fish in the sushi press, consider how the colors will look in the final product.
PIECES If possible, line the sushi press with a fresh bamboo leaf to prevent the rice from sticking.
Ingredients
2¾ ounces (80 grams) salmon 2
⁄3 ounce (20 grams) amberjack, 1 teaspoon ikura (salmon roe), Gari (pickled ginger), for serving
1 cup + 1 tablespoon sushi rice sliced into strips for garnish Soy sauce, for serving
1 teaspoon iwanori paste, plus 1 jumbo shrimp, cooked and Finely chopped scallions, for
more for garnish shelled garnish
2
⁄3 ounce (20 grams) tuna, sliced
1
⁄8 avocado, thinly sliced Wasabi paste, for serving
into strips
a b
c d
Instructions
1. Slice about 2 ounces (60 grams) of the salmon into 4 thin pieces 5. Place the top of the sushi press on top of the rice and press down
and arrange them evenly on the bottom of the sushi press (Fig. a). firmly. Rotate the sushi press 180° and then press down again, so that
2. Place about half of the rice on top of the salmon, pressing it evenly the rice is evenly pressed.
into the sushi press (Fig. b). 6. Carefully remove the sushi press frame and top, and transfer the
3. Spread the iwanori paste in a lengthwise strip along the center of pressed sushi onto your work surface.
the sushi (Fig. c). 7. Cut the sushi in half, and then cut each half into 3 even pieces. Top
4. Spread the remaining rice evenly on top and then arrange the each piece with ikura, iwanori paste and scallions.
remaining salmon, tuna, amberjack, shrimp and avocado (Fig. d). 8. Serve with wasabi, gari and soy sauce.
68 Sushi Specials
Red Snapper Hako Zushi
MAKES
6
PIECES
In this boxed sushi, the fish is quite light in color, highlighting the rich color of the toppings.
If possible, line the sushi press with a fresh bamboo leaf to prevent the rice from sticking.
Ingredients
3½ ounces (100 grams) red 11⁄3 cups sushi rice ½ teaspoon umeboshi (pickled Wasabi paste, for serving
snapper 1 tablespoon crushed sesame plum) paste Gari (pickled ginger), for serving
Sake, for wiping seeds ½ teaspoon finely chopped mint Soy sauce, for serving
1 piece kombu, ½ teaspoon iwanori paste Thinly sliced radish, for garnish
about 8 x 6 inches
a b
c d
Instructions
1. Slice the snapper into 4 even pieces (Fig. a). 8. Place the top of the sushi press on top of the rice and press down
2. Wet a paper towel with sake and wipe down the kombu pieces. firmly. Rotate the sushi press 180° and then press down again so that
the rice is evenly pressed.
3. Place the kombu on your work surface and place the sushi press
on top, lining it up with one of the corners of the kombu. Cut the 9. Place the remaining piece of kombu on your work surface. Carefully
kombu so that it is the same size as the sushi press (Fig. b). remove the sushi press frame and top, and then transfer the pressed
sushi onto the kombu.
4. Arrange the snapper pieces evenly on the cut piece of kombu.
Cut another piece of kombu that’s the same size and place it on top. 10. Refrigerate the sushi, with the kombu, for about 2 hours.
Refrigerate for about 1 hour. 11. Remove the kombu (Fig. d) and cut the sushi into 4 even pieces.
5. Remove the snapper from the kombu ‘sandwich’ and arrange it Top 2 of the pieces with iwanori paste and the other 2 pieces with
evenly on the bottom of the sushi press. umeboshi. Top each piece with chopped mint and garnish with radish.
6. In a large bowl, combine the rice with the sesame seeds (Fig. c). 12. Arrange the sushi on a serving dish and serve with wasabi, gari
and soy sauce.
7. Shape the rice into a thick sausage and press it evenly into the
sushi press, on top of the snapper.
70 Sushi Specials
Salmon and Avocado with Soy Paper Maki
MAKES
Soy paper is a colorful alternative to nori. It comes in a variety of colors, enabling a rainbow of
12
PIECES possibilities. Consider the color of the plate you use for serving when you make this sushi.
Ingredients
3½ ounces (100 grams) salmon 1 soy paper ¼ avocado, cut into thin strips Gari (pickled ginger), for serving
Sake, for wiping 1
⁄3 cup sushi rice Wasabi paste, for serving Soy sauce, for serving
2 kombu sheets, 4 x 4 inches
a b
c d
Instructions
1. Slice the salmon into 4 even pieces. 7. Arrange salmon and avocado strips along the middle of the rice
2. Wet a paper towel with sake and wipe the kombu sheets. (Fig. d).
3. Place 1 kombu sheet on your work surface and arrange the salmon 8. Roll the soy paper carefully, taking care not to break it. Cut the roll
pieces on top (Fig. a). in half and then cut each half into 3 even pieces.
4. Cover the salmon with the other kombu sheet and refrigerate for 9. Repeat to make the rest of the sushi. Arrange on a serving dish and
about 1 hour (Fig. b). serve with wasabi, gari and soy sauce.
5. Remove the salmon from the kombu ‘sandwich’ and cut it in strips.
6. Cut the soy paper in half. Place one half on a bamboo sushi mat
and cover it evenly with rice (Fig. c).
72 Sushi Specials
Oyster Tempura Gunkan
MAKES
4
PIECES
Gunkan-maki is a type of sushi in which a mound of rice is wrapped in a thin strip of nori
and topped with soft ingredients.
Ingredients
1 cup soy oil, for deep-frying Very cold water 2 drops chili oil Cucumber, finely sliced into
2 teaspoons radish juice, for 1 teaspoon spicy mayonnaise 2 drops yuzu juice strips
rinsing 1 teaspoon tobiko (flying fish 1
⁄8 avocado, chopped into small Wasabi paste, for serving
2 oysters roe) pieces Gari (pickled ginger), for serving
1 ounce (30 grams) tempura 1 teaspoon black tobiko (flying 1 nori sheet Soy sauce, for serving
powder fish roe) ½ cup sushi rice
a b
5. Dip the coated oysters in the tempura batter and then place them
gently in the hot oil. Deep-fry for about 3 minutes, until crispy.
6. Transfer the tempura oysters to a wire rack to drain off the oil and
then place on a plate lined with paper towels. Cut each oyster into 4
c pieces (Fig. b).
7. In a small bowl, combine the spicy mayonnaise, tobiko, black
tobiko, chili oil, yuzu juice, avocado and tempura oysters (Fig. c).
8. Slice the nori into 4 pieces, each measuring 1 x 6 inches.
9. Hold about 2 tablespoons of rice in your hand and gently squeeze it
Instructions into a rectangular shape with rounded corners.
1. Heat the oil in a deep frying pan until it is about 365°F. 10. Press the thin end of 1 piece of nori onto the side of the rice and
2. Place the radish juice in a small bowl. Add the oysters and let them wrap it around the rice, keeping the bottom of the rice and the nori
soak for about 30 seconds, to rinse. Remove the oysters from the aligned. Gently press the nori around the rice so that the bottom of
radish juice and set aside. Discard the juice (Fig. a). the nori wraps completely around the rice. The top of the nori should
extend above the rice—this will hold the loose toppings.
3. Pour the tempura powder onto your work surface. Roll the oysters
in the tempura powder so that they are coated on all sides; set aside. 11. Place a few pieces of cucumber on top of the rice and then top
with the oyster mixture. Repeat to make the rest of the sushi. Serve
4. Transfer the tempura powder that’s left on your work surface to a
with wasabi, gari and soy sauce.
mixing bowl and add an equal amount of very cold water. Mix lightly
but not too much—the batter should be lumpy.
74 Sushi Specials
Spinach and Salmon with Karashi Yuzu Miso
MAKES Tempura and spinach go very well together, as the crispy texture of the tempura is perfectly
5
PIECES
complemented by the soft texture of the spinach. In this dish, they are served with karashi
sumiso, a Japanese sauce made from mustard, miso, sugar, and rice vinegar.
Ingredients
1
⁄3 ounce (10 grams) dried ½ cup sushi rice Very cold water 1 teaspoon rice vinegar
wakame (seaweed) 1 cup boiled spinach, well 1 tablespoon white miso Lemon, for garnish
1 cup soy or vegetable oil, for drained 2 teaspoons mirin Wasabi paste, for serving
frying 2¾ ounces (80 grams) tempura 2 tablespoons sake Gari (pickled ginger), for serving
4½ ounces (130 grams) salmon powder
1 tablespoon sugar Soy sauce, for serving
½ nori sheet 2¾ ounces (80 grams) panko
flakes ½ teaspoon mustard
a b
6. Put the thin sheets of salmon on the sushi mat. Put the roll on top of
the middle of the salmon and then roll it tight.
7. Pour the tempura powder onto your work surface and pour the
panko flakes onto a flat plate.
c 8. Roll the sushi in the tempura powder, so that it’s completely
covered.
9. Transfer the tempura powder that’s left on your work surface to a
mixing bowl and add an equal amount of very cold water. Mix lightly
but not too much—the batter should be lumpy.
Instructions 10. Dip the roll in the tempura batter and then roll it in the panko flakes
1. Place the wakame in a small bowl and add hot water to cover. until evenly coated (Fig. b).
Let the wakame sit for about 15 minutes, until soft, then transfer to a 11. Gently place the roll in the hot oil and deep-fry for about 4 minutes,
bowl of cold water to chill. Squeeze gently to remove excess water until crispy.
and set aside. 12. Transfer the tempura roll to a wire rack to drain off oil, and then
2. Heat the oil in a deep frying pan until it is about 365ºF. place on a plate lined with paper towels to cool.
3. Slice the salmon into 2 long strips (for placing inside the sushi) 13. In a small bowl, combine the miso, mirin, sake, sugar, mustard and
and 2 thin sheets (for placing on top of the sushi). rice vinegar.
4. Put the nori on a bamboo sushi mat and spread the rice evenly 14. Wrap the cooled tempura roll in plastic wrap so that it is easy to
on top. cut and then cut the sushi into 5 even slices. Remove the plastic wrap.
5. Place the long salmon strips and the boiled spinach along the 15. Arrange the sushi and wakame on a serving dish. Drizzle with the
middle of the rice and roll the sushi (Fig. a). miso-mustard sauce and garnish with fresh lemon. Serve with wasabi,
gari and soy sauce.
76 Sushi Specials
Nigiri, Gunkan, and
Inari Specials
Toro Salmon Nigiri
MAKES
2
PIECES
Toro salmon, located on the belly of the fish, is considered by many people
to be the tastiest part of the fish.
Ingredients
2
⁄3 ounce (20 grams) toro salmon ½ teaspoon minced fresh ginger Gari (pickled ginger), for serving
2 tablespoons sushi rice ¼ teaspoon chopped scallions Soy sauce, for serving
Wasabi paste, plus more for 1 hot pepper, finely sliced
serving
a b
c d
Instructions
1. Slice the toro salmon into 2 long pieces, each measuring about 5. Gently shape the rice and salmon together.
2 x 1 x ¼ inches (Fig. a). 6. Use a torch burner to scorch the top of the salmon, just until a
2. Hold about 1 tablespoon of rice in your right hand and squeeze it savory aroma is released (Fig. d).
gently into a rectangular shape with rounded corners (Fig. b). 7. Repeat to make another piece of sushi. Top each piece of salmon
3. Hold 1 piece of salmon with the fingers of your left hand. Dip with minced ginger, scallions and hot pepper slices. Serve with
your right index finger into the wasabi and rub it on the bottom of wasabi, gari and soy sauce.
the salmon.
4. Place the salmon on top of the rice (Fig. c).
80 Sushi Specials
Nigiri, Gunkan, and Inari Specials 81
Red Snapper Nigiri
MAKES Pieces of kombu imbue the red snapper in this recipe with a distinct umami flavor.
4
PIECES
Remember that kombu is covered with salt from the sea, so wipe it with a bit of
sake before using.
Ingredients
Sake, for wiping ¼ cup sushi rice 2 teaspoons chopped scallions Gari (pickled ginger), for serving
2 pieces kombu, Wasabi paste, plus more for 1 teaspoon minced fresh ginger Soy sauce, for serving
each 4 x 4 inches serving 1 or 2 slices hot pepper, for
2¾ ounces (80 grams) red garnish
snapper
a b
c d
Instructions
1. Wet a paper towel with sake and wipe the kombu sheets (Fig. a). 6. Hold one piece of snapper with the fingers of your left hand.
2. Slice the snapper into 4 pieces, each measuring about Dip your right index finger in the wasabi and rub it on the bottom
2 x 1 x ¼ inches (Fig. b). of the snapper.
3. Place 1 piece of kombu on your work surface and arrange the 7. Place the snapper on top of the rice. Gently shape the rice and
snapper slices on top (Fig. c). snapper together.
4. Cover the snapper with the other piece of kombu and refrigerate 8. Repeat to make the rest of the sushi. Top with chopped
for about 1 hour. scallions, minced ginger and hot pepper slices. Serve with
wasabi, gari and soy sauce.
5. Hold about 1 tablespoon of rice in your hand and gently squeeze
it into a rectangular shape with rounded corners (Fig. d).
82 Sushi Specials
Blanched Tuna Nigiri
MAKES
4
PIECES
In this dish, the tuna is lightly blanched to give it a different color and flavor.
Ingredients
1 tablespoon sake 2¾ ounces (80 grams) tuna Wasabi paste, plus more for Gari (pickled ginger), for serving
2 tablespoons soy sauce Ice water, for chilling serving Soy sauce, for serving
½ teaspoon minced fresh ginger ¼ cup sushi rice Handful fresh mint leaves
a b
c d
Instructions
1. Combine the sake, soy sauce and minced ginger in a small bowl. 5. Hold one piece of tuna with the fingers of your left hand. Dip your
Add the tuna and let it marinate in the refrigerator for about 1 hour right index finger into the wasabi and rub it on the bottom of the tuna
(Fig. a). 6. Place the tuna on top of the rice and gently squeeze them together.
2. Boil water in a small pot and fill a small bowl with ice water. Blanch 7. Chop the mint and then hold it in one hand. Press the mint with the
the tuna in the boiling water for about 10 seconds and then plunge it other hand to release the aroma (Figs. c-d).
immediately into the ice water. Let it sit until it is completely chilled.
8. Repeat to make the rest of the sushi. Place a pinch of chopped
3. Slice the blanched tuna into 4 even pieces (Fig. b). mint on top of each piece and serve with wasabi, gari and soy sauce.
4. Hold about 1 tablespoon of rice in your right hand and squeeze it
gently into a rectangular shape with rounded corners.
84 Sushi Specials
Tuna Monkfish Nigiri
MAKES
Monkfish liver (ankimo) is quite a delicacy in Japan, but admittedly hard to find outside
2
PIECES
of the country. If you can’t get hold of monkfish liver, replace it with goose liver.
Ingredients
2
⁄3 ounce (20 grams) tuna 1 teaspoon teriyaki Wasabi paste, plus more for 1 teaspoon chopped mint
2
⁄3 ounce (20 grams) monkfish liver 2 tablespoons sushi rice serving Gari (pickled ginger), for serving
1 teaspoon canola oil, for frying 1 teaspoon black tobiko Soy sauce, for serving
a b
c d
Instructions
1. Slice the tuna into 2 long pieces, each about 2 x 1 x ¼ inches 5. Hold 1 piece of tuna with the fingers of your left hand. Dip your
(Fig. a). right index finger into the wasabi and rub it on the bottom of the
2. Cut the monkfish liver into strips, each strip about three-quarters tuna.
the size of a piece of tuna (Fig. b). 6. Place the tuna on top of the rice and gently press them
3. Heat the oil in a small frying pan over medium-high heat. Add the together.
monkfish liver and teriyaki, and sear for about 20 seconds on each 7. Place the seared monkfish liver on the tuna (Fig. d).
side, until lightly browned. 8. Repeat to make another piece of sushi. Garnish with black
4. Hold about 1 tablespoon of rice in your right hand and squeeze it tobiko and chopped mint. Serve with wasabi, gari and soy sauce.
gently into a rectangular shape with rounded corners (Fig. c).
86 Sushi Specials
Amberjack Nigiri
MAKES
When amberjack is in season, you really want to make the most of it and let its clean,
2
PIECES
hearty flavor shine through. Here’s a great dish to do it with—simple and delicious.
Ingredients
2
⁄3 ounce (20 grams) amberjack Wasabi paste, plus more for 1 teaspoon chopped scallion, Gari (pickled ginger), for garnish
¼ cucumber garnish white part only Soy sauce, for garnish
2 tablespoons sushi rice 1 or 2 finely sliced hot pepper
a b
Instructions
1. Cut the amberjack into 2 long pieces, each about 2 x 1 x ¼ inches. 5. Press the piece of amberjack onto the rice and gently shape
2. Cut the cucumber into very thin slices (Fig. a). them together (Fig. c).
3. Hold 1 piece of amberjack with the fingers of your left hand. Dip 6. Repeat to make another piece of sushi. Garnish each piece with
your right index finger in the wasabi and rub it on the bottom of the scallions and hot pepper slices, and serve with wasabi, gari and
amberjack. Press on 2 cucumber slices. soy sauce.
4. Hold about 1 tablespoon of rice in your right hand and squeeze it
gently into a rectangular shape with rounded corners (Fig. b).
88 Sushi Specials
Eggplant Nigiri V
MAKES
Though eggplant may evoke images of the Mediterranean, it is actually a traditional
4
PIECES
Japanese vegetable that makes an excellent vegetarian nigiri topping.
Ingredients
½ eggplant 1 tablespoon mirin ¼ cup bonito flakes 1 teaspoon finely chopped
1 tablespoon sesame oil, for 1 tablespoon soy sauce ¼ cup sushi rice scallions, for garnish
cooking ¼ cup water Wasabi paste, plus more for Gari (pickled ginger), for serving
1 piece kombu, about 1 x 1 inch 1 teaspoon minced fresh ginger, serving Soy sauce, for serving
1 tablespoon sake, plus more for plus more for garnish
wiping
a b
c d
Instructions
1. Score the eggplant skin with deep cuts, about ½-inch apart (Fig. a). Bring to a boil and then cook over medium heat for about 10 minutes
2. Cut the eggplant into several pieces, each measuring 1 x 2 inches, (Fig. d).
and transfer to a bowl. Cover with cold water and let it soak for about 7. Remove the eggplant from the heat and let it cool, then transfer to
10 minutes (Fig. b). the refrigerator and marinate overnight.
3. Remove the eggplant from the water and pat to dry. 8. To assemble the sushi, hold about 1 tablespoon of rice in your right
4. In a small frying pan, heat the oil over medium-high heat. Add the hand and gently squeeze it into a rectangular shape with rounded
eggplant and cook, skin-side down, for about 2 minutes, just until the corners.
skin changes color. 9. Hold 1 piece of marinated eggplant with the fingers of your left
5. In the meantime, wipe the kombu with sake and place in a small hand. Dip your right index finger in the wasabi and rub it on the
bowl. Add the 1 tablespoon of sake, mirin, soy sauce, water, minced bottom of the eggplant. Press the eggplant onto the rice and gently
ginger and bonito flakes (Fig. c). shape them together.
6. Mix to combine and then pour into the frying pan with the eggplant. 10. Repeat to make the rest of the sushi. Top with minced ginger and
scallions, and serve with wasabi, gari and soy sauce.
90 Sushi Specials
Asparagus Butter Nigiri V
MAKES
Asparagus and butter are often paired in Japanese dishes, as butter adds just the right flavor to
1
PIECE
fresh asparagus. Add a dash of salt and pepper, and you’ve got a delicious vegetarian sushi dish.
Ingredients
3 asparagus spears 2 tablespoons sushi rice 1 nori strip, ½ x 6 inches Gari (pickled ginger), for serving
1 tablespoon butter Wasabi paste, plus more for Salt and pepper, to taste Soy sauce, for serving
serving
a b
c d
Instructions
1. Trim the asparagus tips so that the spears are about 2 inches long. 4. Place the asparagus on top of the rice and wrap with the strip
2. Heat the butter in a small pan over medium-high heat. Add the of nori (Fig. d).
asparagus and sauté until soft (Fig. a). 5. Sprinkle salt and pepper on top and serve with wasabi, gari
3. Hold the rice in your hand and gently squeeze it into a rectangular and soy sauce.
shape with rounded corners. Place it on your work surface and top
with a bit of wasabi (Figs. b-c).
92 Sushi Specials
Spicy Tuna Inari
MAKES Inari sushi is an easy-to-make sushi that features a variety of ingredients, tucked gracefully into
4 deep-fried tofu pockets known as inari. You don’t need to prepare the inari yourself—these are
PIECES readily available at every Japanese supermarket.
Ingredients
½ teaspoon spicy mayonnaise 1 tablespoon chopped scallions 2 whole inari (deep-fried tofu Wasabi paste, for serving
Pinch shichimi (Japanese spice 1 teaspoon sliced takuan pockets) Gari (pickled ginger), for serving
mix) (pickled daikon) ½ cup sushi rice Soy sauce, for serving
½ teaspoon tobiko (flying fish roe) 1¾ ounces (50 grams) tuna, ¼ cucumber
1 tablespoon chopped avocado chopped into ¼-inch cubes
a b
c d
Instructions
1. In a bowl, combine the spicy mayonnaise, shichimi, tobiko, 4. Distribute the spicy tuna mix evenly on top of the rice.
avocado, scallions, takuan and tuna (Figs. a-b). 5. Slice the cucumber into very thin slices (Fig. d).
2. Place the inari on your cutting board and roll a chopstick back and 6. Top the inari with cucumber slices. Serve with wasabi, gari and
forth on top of the inari to loosen it (Fig. c). soy sauce.
3. Cut the inari in half and open each side. Gently stuff about
2 tablespoons of rice into each half and flatten the top of the rice.
94 Sushi Specials
Salmon Shiitake Inari
MAKES
4
PIECES
Seasoned shiitake mushrooms add excellent flavor to any dish. They need to be
soaked overnight, so make sure you plan in advance for this dish.
Ingredients
2 whole inari (deep-fried tofu 1½ teaspoons chopped 1 teaspoon finely sliced takuan Wasabi paste, for serving
pockets) seasoned shiitake mushrooms (pickled daikon), for garnish Gari (pickled ginger), for serving
½ cup sushi rice (page 23) ½ teaspoon ikura (salmon roe), Soy sauce, for serving
1¾ ounces (50 grams) salmon, 1 asparagus spear, blanched for garnish
chopped into ¼-inch cubes and sliced, for garnish
a b
Instructions
1. Place the inari on a cutting board and roll a chopstick back 4. Arrange the salmon on one half of each inari and the shiitake
and forth on top of the inari to loosen it (Fig. a). mushrooms on the other half.
2. Cut the inari in half and open each side. Gently stuff about 5. Garnish with asparagus slices, takuan and ikura. Serve with
2 tablespoons of rice into each half (Fig. b). wasabi, gari and soy sauce.
3. Flatten the top of the rice with your fingers (Fig. c).
96 Sushi Specials
Eel, Avocado and Monkfish Liver Inari
MAKES
In this sophisticated dish, flavorful eel (unagi) is topped with monkfish liver (ankimo) and
4
PIECES
black tobiko. Monkfish liver is a Japanese delicacy; it can be replaced with goose liver.
Ingredients
2 ounces (60 grams) cooked eel 1
⁄8 avocado, diced ½ teaspoon black tobiko (flying Wasabi paste, for serving
1¾ ounces (50 grams) monkfish 2 whole inari (deep-fried tofu fish roe), for garnish Gari (pickled ginger), for serving
liver pockets) Finely sliced scallions, for
1 tablespoon teriyaki sauce, ½ cup sushi rice garnish
plus more for serving
a b
c d
Instructions
1. Cut the eel into cubes (Fig. a). 6. Cut the inari in half and open each side. Gently stuff about
2. Preheat the oven to grill. 2 tablespoons of rice into each half (Fig. c).
3. Dice the monkfish liver and place on a small baking dish. Pour the 7. Flatten the top of the rice with your fingers (Fig. d).
teriyaki sauce on top and cook for about 2 minutes, until brown. 8. Arrange the eel mixture evenly on top of the rice, and top with the
4. In a bowl, combine the avocado, eel and cooked monkfish liver. black tobiko and scallions. Serve with teriyaki sauce, wasabi and gari.
5. Place the inari on your cutting board and roll a chopstick back and
forth on top of the inari to loosen it (Fig. b).
98 Sushi Specials
Tiger Prawn with Yuzu Mayo Inari
MAKES
4
PIECES
Known as kuruma ebi in Japanese, tiger prawn shrimp are impressive in size, color and taste.
They are perfect for sushi.
Ingredients
2 tiger prawn shrimps, cooked 1 heaped teaspoon tobiko ½ cup sushi rice Sliced hot pepper, for garnish
and shelled (flying fish roe) ½ teaspoon black tobiko (flying Wasabi paste, for serving
1 asparagus spear, blanched 2 drops yuzu juice fish roe) Gari (pickled ginger), for serving
¼ teaspoon spicy mayonnaise 2 whole inari (deep-fried tofu Finely sliced scallions, for garnish Soy sauce, for serving
pockets)
a b
c d
Instructions
1. Chop the tiger prawns into ¼-inch cubes and the asparagus into 5. Cut the inari in half and open each side. Gently stuff about
½-inch cubes (Fig. a). 2 tablespoons of rice into each half. Flatten the top of the rice with
2. In a small bowl, combine the tiger prawn cubes, asparagus cubes, your fingers.
spicy mayonnaise and tobiko (Fig. b). 6. Arrange about one-quarter of the prawn mixture evenly on top of
3. Add the yuzu juice and mix well (Fig. c). the rice and top with black tobiko, scallions and hot pepper slices.
4. Place the inari on your cutting board. Roll a chopstick back and 7. Repeat to make the rest of the sushi. Serve with wasabi, gari and
forth on top of the inari to loosen it (Fig. d). soy sauce.
100 Sushi Specials

Spicy Tuna Gunkan
MAKES
Gunkan, which means battleship, is a type of sushi in which a strip of nori is
2
PIECES
wrapped around rice. The nori extends beyond the top of the rice, holding the soft
ingredients in place.
Ingredients
1 ounce (30 grams) tuna ¼ teaspoon spicy mayonnaise ¼ cup sushi rice Wasabi paste, for serving
1 ounce (30 grams) avocado ¼ teaspoon grated daikon 2 nori strips, each 1 x 6 inches Gari (pickled ginger), for serving
1 teaspoon chopped scallions (white radish) 2 quail eggs Soy sauce, for serving
½ teaspoon tobiko (flying fish roe)
a b
c d
Instructions
1. Chop the tuna into ¼-inch cubes (Fig. a). 6. Using a teaspoon, arrange about half of the tuna mixture on top
2. Chop the avocado into ¼-inch cubes. of the rice.
3. In a small bowl, combine the tuna, avocado, scallions, tobiko, spicy 7. Cut off the top of the quail eggs and drop them into a small
mayonnaise and grated daikon, mixing gently (Fig. b). bowl (Figs. c-d). Scoop out one yolk and place it on top of the
tuna mixture.
4. Hold about 2 tablespoons of rice in your hand and gently squeeze it
into a rectangular shape with rounded corners. 8. Repeat to make another piece of sushi. Serve with wasabi, gari
and soy sauce.
5. Press one thin end of 1 strip of nori onto the side of the rice and
wrap it around the rice, keeping the bottom of the rice and the nori
aligned. The top of the nori should extend above the rice—this will
hold the loose toppings.
102 Sushi Specials

Tobiko with Quail Egg Gunkan
MAKES
2
PIECES
You don’t need any fish to make this sushi, but you will need quail eggs.
Ingredients
¼ cup sushi rice 2 tablespoons tobiko (flying 2 quail eggs Gari (pickled ginger), for serving
2 nori strips, each 1 x 6 inches fish roe) Wasabi paste, for serving Soy sauce, for serving
1
⁄8 cucumber, finely sliced
a b
c d
Instructions
1. Hold about 2 tablespoons of rice in your hand and gently 4. Cut off the top of 1 quail egg and drop the yolk into a small bowl
squeeze it into a rectangular shape with rounded corners (Fig. a). (Figs. b-c).
2. Press the thin end of 1 strip of nori onto the side of the rice and 5. Use a teaspoon to scoop the egg yolk on top of the sushi (Fig. d).
wrap it around the rice, keeping the bottom of the rice and the nori 6. Repeat to make another piece of sushi. Serve with wasabi, gari and
aligned. The top of the nori should extend above the rice—this will soy sauce.
hold the loose toppings.
3. Top with 1 tablespoon of tobiko and tuck in a couple of
cucumber slices.
104 Sushi Specials

Squid and Ikura Gunkan
MAKES The texture of squid is quite a bit tougher than that of most types of fish, so make sure
1 you cut it into thin strips. Also, make sure you chew the squid thoroughly when you eat it,
SERVING as chewing releases the flavors.
Ingredients
2
⁄3 ounce (20 grams) squid 1 nori strip, 1 x 6 inches ½ teaspoon orange ikura (salmon Gari (pickled ginger), for serving
½ teaspoon tobiko (flying fish roe) Fresh mint leaves, for garnish roe), for garnish Soy sauce, for serving
2 tablespoons sushi rice Wasabi paste, for serving
a b
c d
Instructions
1. Slice the squid into several thin strips (Fig. a). 5. Finely chop the mint (Fig. d).
2. In a small bowl, combine the squid with the tobiko and mix well 6. Using a teaspoon, scoop the squid mixture on top of the rice.
(Fig. b). Top with the chopped mint and ikura. Serve with wasabi, gari and
3. Hold the rice in your hand and gently squeeze it into a rectangular soy sauce.
shape with rounded corners (Fig. c).
4. Press one thin end of the nori onto the side of the rice and wrap it
around the rice, keeping the bottom of the rice and the nori aligned.
Gently press the nori around the rice so that the bottom of the nori
and the rice are aligned. The top of the nori should extend above the
rice—this will hold the loose toppings.
106 Sushi Specials

Ikura Gunkan Wrapped with Salmon
MAKES
1
PIECE
In this beautiful gunkan-style sushi, fresh salmon—rather than nori—is wrapped around the rice.
Ingredients
1 ounce (30 grams) salmon ¼ teaspoon orange ikura Wasabi paste, for serving
2 tablespoons sushi rice (salmon roe) Gari (pickled ginger), for serving
2 very thin slices cucumber Finely sliced takuan (pickled Soy sauce, for serving
daikon), for garnish
a b
c d
Instructions
1. Slice the salmon into 2 pieces, each about ½ x 2 x ¼ inches 4. Place the cucumber slices on top, angled to one side, and then
(Figs. a-b). arrange the ikura on top.
2. Hold the rice in your hand and gently squeeze it into a rectangular 5. Garnish with takuan, and serve with wasabi, gari and soy sauce.
shape with rounded corners (Fig. c).
3. Press one piece of salmon gently around one side of the rice and
then press the other piece of salmon around the other side. Make
sure the salmon pieces overlap slightly on each side (Fig. d).
108 Sushi Specials

Chirashi Zushi
Specials
*
and Extras
*Sushi in a Bowl
Salmon Chirashi Zushi
MAKES
This dish is an elegant upgrade to traditional fish and rice. Most of the salmon is cooked, as it
1
SERVING
usually is in Japan, but some raw salmon is set aside to serve on top of the cooked salmon.
Ingredients
3½ ounces (100 grams) salmon 1 asparagus spear, lightly grilled 1 cup +1 tablespoon sushi rice 1 shredded egg crepe (page 21)
Salt, for seasoning 1 teaspoon takuan (pickled 2 tablespoons chopped Shredded nori, for garnish
2 tablespoons grated carrot daikon), finely sliced seasoned shiitake mushrooms
1
⁄8 avocado, finely sliced (page 23)
1 tablespoon scallions, finely sliced
a b
Instructions
1. Preheat the oven to grill. Place about 2½ ounces (80 grams) of 3. In a bowl, combine the rice, cooked salmon, shiitake mushrooms
the salmon on a grill pan and sprinkle with a bit of salt. Cook for and shredded egg crepe (Fig. b).
about 5 minutes, until thoroughly cooked. 4. Transfer the rice mixture to a serving dish. Top with the vegetables
2. On a serving dish, arrange the grated carrot, sliced scallions, from step 2 and the remaining salmon. Garnish with shredded nori.
asparagus, takuan and avocado (Fig. a).
112 Sushi Specials

Chirashi Zushi Specials and Extras 113
Bara Chirashi Zushi
MAKES
1
SERVING
The word bara means ‘small’ in Japanese, and the ingredients in this dish are, indeed,
chopped small.
Ingredients
1 cup + 1 tablespoon sushi rice 1 heaped teaspoon ikura (salmon 1
⁄8 avocado 2 jumbo shrimp, cooked and
½ cucumber, finely sliced roe) 1 ounce (30 grams) salmon shelled
1 teaspoon white sesame seeds, 1 scallion, very finely sliced 1 thick egg omelet (page 22) ½ cup rice vinegar, for rinsing
ground 1 asparagus spear, cut into slices 2
⁄3 ounce (20 grams) red Fresh mint leaves, for garnish
1 tablespoon chopped seasoned 1 ounce (30 grams) tuna snapper
shiitake mushrooms (page 23)
a b
Instructions
1. In a small bowl, combine the rice, cucumber, sesame seeds and 5. Pour the rice vinegar into a small bowl. Working through one
shiitake mushrooms (Fig. a). ingredient at a time, place the chopped ingredients in the bowl with
2. Transfer the mixture to your serving dish. the vinegar for about 5 seconds and then transfer to a colander to
drain off the vinegar. Discard the vinegar.
3. Top with the ikura, scallion and asparagus (Fig. b).
6. When all the ingredients have been cleaned in the vinegar, arrange
4. Chop the tuna, avocado, salmon, omelet, snapper and shrimp into
them on top of the rice. Garnish with mint leaves.
small, even cubes (Fig. c).
114 Sushi Specials

Authentic Chirashi Zushi
MAKES
1
SERVING
This hearty recipe is a standard chirashi. Both flavorful and colorful, it is filled with fresh seafood.
Ingredients
1¾ ounces (50 grams) salmon ½ cucumber 1 heaped teaspoon ikura (salmon 1 tablespoon grated carrot
1¾ ounces (50 grams) tuna ½ avocado, cut into thick strips roe) 1 asparagus spear, blanched
1¾ ounces (50 grams) red snapper 12⁄3 cups sushi rice 1 tablespoon tobiko (flying fish 1 jumbo shrimp, cooked and
roe) shelled
2
⁄3 ounce (20 grams) cooked eel 1 teaspoon white sesame seeds
1 tablespoon chopped seasoned 1 tablespoon finely sliced takuan
1
⁄3 ounce (10 grams) squid 1 tablespoon scallions, thinly shiitake mushrooms (page 23)
sliced (pickled daikon)
½ thick egg omelet (page 22)
a b
c d
Instructions
1. Cut the salmon, tuna, snapper, eel, squid and egg omelet into 4. Arrange the scallions, ikura, tobiko, shiitake mushrooms, grated
strips, each measuring about 1 x 1½ x ¼ inches; set aside (Figs. a-b). carrot and thin strips of cucumber on top of the rice (Fig. d).
2. Cut the cucumber in half. Cut one of the halves into thick strips 5. Arrange the salmon, tuna, snapper, eel, squid, egg omelet, and
and place in a serving bowl. Cut the other half into thin strips and shrimp on top of the vegetables, along with the asparagus and
set aside. takuan.
3. Add the avocado strips to the bowl with the cucumber, and top
with the rice and sesame seeds (Fig. c).
116 Sushi Specials

Squid Hana Zukuri
MAKES
This pretty sushi is a saiku zushi which means it is a sushi wrapped to form geometric shapes.
2
PIECES
The word hana means ‘flower’.
Ingredients
2¾ ounces (80 grams) squid 1 teaspoon ikura (salmon roe) Gari (pickled ginger), for serving
2 tablespoons sushi rice Wasabi paste, for serving Soy sauce, for serving
2 nori strips, each 1 x 6 inches
a b
c d
Instructions
1. Cut the squid into 18 pieces, each 1 x 1⁄3 inch (Fig. a). 5. Repeat to arrange 6 pieces of squid on the rice, and then top with
2. Hold about 1 tablespoon of rice in your hand and gently squeeze it 3 more pieces.
into a rectangular shape with rounded corners. 6. Using the chopsticks for precision, add a drop of ikura on top of
3. Press one thin end of the nori onto the rice and wrap it around, each piece of squid (Fig. d).
keeping the bottom of the rice and the bottom of the nori aligned. 7. Repeat to make the rest of the sushi. Serve with wasabi, gari and
Make sure the top of the nori extends above the rice, as this holds the soy sauce.
toppings in place (Fig. b).
4. Using chopsticks, roll a piece of squid into a petal shape and place
on the rice (Fig. c).
118 Sushi Specials

Amberjack Yuzu Gomaae
MAKES When persimmons are in season, they add beautiful color to your tabletop. Make
1 sure you choose a persimmon that isn’t too ripe, as you want the shell to be hard
SERVING enough to hold its shape.
Ingredients
1 firm persimmon 2 teaspoons fresh ginger, thinly ¼ teaspoon sesame oil Fresh mint leaves, for garnish
2¾ ounces (80 grams) sliced 1 teaspoon sesame seeds Wasabi paste, for serving
amberjack 1 teaspoon soy sauce Grated red radish, for garnish Gari (pickled ginger), for serving
2-inch piece celery, thinly sliced, 1 teaspoon rice vinegar Grated cucumber, for garnish Soy sauce, for serving
plus more for garnish 1 teaspoon yuzu juice
a b
c d
Instructions
1. Slice the top of the persimmon and then hollow out the insides, 5. Drain off the water and then transfer the celery and ginger to a
leaving a thick peel (Fig. a). dry bowl. Add the amberjack, soy sauce, rice vinegar, yuzu juice and
2. Slice the bottom of the persimmon to flatten it (Fig. b). sesame oil. Mix well (Fig. d).
3. Slice the amberjack into 6 even pieces (Fig. c). 6. Transfer the mixture to the persimmon and top with sesame seeds.
4. In a small mixing bowl, combine the celery and ginger. Add cold 7. Place the persimmon on a serving dish and garnish with grated
water to cover and let it sit for about 10 minutes. radish, grated cucumber, and mint leaves. Serve with wasabi, gari and
soy sauce.
120 Sushi Specials

Tomatoes with Cheese V
MAKES Japanese cuisine has always been about making the food suit the region. This recipe
4 combines common quintessential North American foods such as cream cheese and
SERVINGS tomatoes with delicious Japanese flavorings.
Ingredients
1 tablespoon chopped parsley ½ teaspoon sugar
2 tablespoons soy sauce Salt and pepper, to taste
1 tablespoon rice vinegar 2 tomatoes
1½ tablespoons olive oil ½ cup cream cheese
Instructions
1. In a small bowl, combine the parsley, soy sauce, rice vinegar, olive
oil, sugar, salt and pepper.
2. Chop the tomatoes into chunks.
3. Gently combine the tomatoes with the cream cheese. Mix in the
soy sauce mixture and serve.
Garlic Rice V
MAKES
4
SERVINGS
You can make this Japanese-style rice even if you don’t have any sushi rice on hand.
Regular white rice is fine. You can also use this recipe to spice up leftover rice.
Ingredients
2 tablespoons butter 1 tablespoon chopped parsley
1 tablespoon chopped garlic 2 teaspoons soy sauce
10½ grams (300 grams) 1 teaspoon dashi powder
steamed rice Salt and pepper, to taste
Instructions
1. In a small saucepan, sauté the butter and garlic until aromatic.
2. Add the rice, and sauté until it browns a bit.
3. Add the parsley, soy sauce, dashi, salt and pepper. Sauté a little
more and then transfer to a bowl and serve.
122 Sushi Specials

Salmon Misoni
MAKES This slightly sweet salmon dish is easy to prepare and delicious. Serve with white rice for
4
SERVINGS
an easy Japanese meal that doesn’t require any rolling or wrapping.
Ingredients
1½ tablespoons sugar ¼ cup + 1 tablespoon (100 ml)
1 teaspoon sake water
2 tablespoons white miso 14 ounces (400 grams) salmon
2 teaspoons mirin 1½ teaspoons minced fresh
ginger
Instructions
1. In a saucepan, combine the sugar, sake, miso, mirin and water.
Bring to a boil over medium heat.
2. Wash the salmon and cut into 4 even pieces.
3. Add the salmon to the saucepan and cook for about 12 minutes,
until the salmon is cooked through.
4. Transfer to a serving plate, garnish with minced ginger and serve.
Asazuke V
MAKES
This traditional pickled cucumber dish requires a very short pickling time. Asazuke can
4
SERVINGS
be bought in most Asian supermarkets, but if you have the ingredients on hand, it’s
easy to make on your own.
Ingredients
7 ounces (200 grams) cucumber 1 tablespoon dashi powder
½ tablespoon salt 1 small dry chili, finely chopped
1 tablespoon sugar
Instructions
1. Chop the cucumber into 1-inch cubes.
2. In a small bowl, combine the salt, sugar, dashi and chili.
3. Combine the cucumber with the seasoning and transfer to an
airtight container. Refrigerate overnight before serving.

Yogurt Tsukemono V
MAKES Tsukemono is a traditional Japanese side dish that consists of pickled vegetables. It can
4
SERVINGS
be served with rice, sushi or as an accompaniment to drinks.
Ingredients
1¾ ounces (45 grams) plain white
yogurt
1¾ ounces (45 grams) white miso
7 ounces (200 grams) cucumber
Instructions
1. In a small bowl, combine the yogurt and the miso.
2. Place the cucumbers in an airtight container or re-sealable bag,
and then add the yogurt mixture. Seal the container and refrigerate
for 2 days.
3. Wash the cucumber to remove the yogurt and then slice into
bite-size pieces and serve.
124 Sushi Specials

125
Index
A Fresh Oysters with Three Sauces, 40
Amberjack (kampachi), about, 19, 50, 68, 88, 120 Futomaki, about, 17, 66, 64, 74, 92, 106
Amberjack Nigiri, 88
Amberjack Wasabi, 50 G
Amberjack Yuzu Gomaae, 120 Gari, about 10
Asazuke, 123 Garlic Rice, 122
Asazuke, about, 17, 123 Grouper (hata), about, 19, 36, 44, 60
Asparagus Butter Nigiri, 92 Grouper Shabu Shabu, 44
Assorted Sashimi Mori, 30 Grouper Tempura Roll, 60
Authentic Chirashi Zushi, 116 Grouper with Plum Jelly Sauce, 36
Gunkan, about, 17, 74, 102, 104, 106, 108
B
Bara Chirashi Zushi, 114 H
Basic recipes, 20 Hako zushi, about, 17, 56, 68, 70
Blanched Tuna Nigiri, 84 Hosomaki, about, 17, 48, 50, 54, 58, 60, 62, 76
Bonito flakes, about, 10
I
C Ikura Gunkan Wrapped with Salmon, 108
Chirashi zushi, about, 17, 112, 114, 116 Inari, about 11, 17; 94, 96, 98, 100
Crunchy Spicy Tuna, 52 Introduction, 6
Iwanori, about, 11, 38, 42, 68, 70
D
Daikon, about, 10, 28, 30, 36, 44, 48, 102 K
Dashi powder, about, 10 Kanpyo, about, 11, 56
Karashi, about, 11, 76
E Kimizu, about, 11, 38
Eel (unagi), about, 19, 98, 116 Kinshi tamago, about, 17, 22, 66, 112
Eel, Avocado and Monkfish Liver Inari, 98 Kombu, about, 11, 44, 70, 72, 82, 90
Egg crepes, 21, 66
Eggplant Nigiri, 90 L
Lemon Salmon, 54
F Lobster Sashimi, 26
Fish and seafood, about, 19 Lobster Tempura Roll, 62
Fish, how to choose, 18 Lobster, about, 19, 26, 62
Flying fish roe (tobiko), about, 19, 30, 36, 42, 48, 60, 62, 74, 94, 98,
100, 102, 104, 106, 116
126 Sushi Specials

M Salmon Mozzarella, 56
Mayonnaise, about, 11 Salmon roe (ikura), about, 19, 30, 54, 56, 58, 60, 68, 72, 78, 96, 106,
Mirin, about 11 114, 116, 118
Miso, about 11 Salmon Shiitake Inari, 96
Monkfish liver (ankimo), about, 19, 86, 96 Salmon Tataki with Sumiso, 32
Salmon, Avocado and Mozzarella Sandwich, 58
N Salmon, Egg and Shiitake Mushroom Futomaki, 66
Nigiri, about, 17, 80, 82, 84, 86, 88, 90, 92 Sashimi, about, 17, 26, 30, 32, 36, 38, 40, 42, 44
Nori, about, 12, 16, 48, 50, 54, 58, 60, 62, 64, 74, 76, 92, 102, 104, Serving and Presenting, 16
106, 112, 118
Shabu shabu, about, 17, 44
Shichimi, about, 12
O
Oyster Tempura Gunkan, 74 Shiitake mushrooms, about, 12, 23, 56, 66, 96, 112, 114, 116
Oysters, about, 19, 40, 74 Shredded egg crepe; 21, 66, 112
Shrimp (ebi), about, 19, 30, 68, 100, 114, 116
P Soy paper, about, 12, 72
Panko flakes, about, 12, 76 Soy sauce, about, 12
Ponzu, about, 12 Spicy Tuna Gunkan, 102
Spicy Tuna Inari, 94
Q Spicy Tuna Roll, 48
Quail eggs, about, 12, 42, 102, 104 Spinach and Salmon with Karashi Yuzu Miso, 76
Squid (ika), about, 19, 30, 38, 106, 116, 118
R Squid and Ikura Gunkan, 106
Rainbow Hako Zushi, 68 Squid Hana Zukuri, 118
Red snapper (tai), about, 19, 26, 30, 70, 82, 114, 116 Squid with Kimizu, 38
Red Snapper Hako Zushi, 70 Sugata zukuri, about, 17, 28, 30
Red Snapper Nigiri, 82 Sumiso, about, 17, 32
Red Snapper Sugata Zukuri, 28 Sushi Glossary, 17
Rice vinegar, about, 12 Sushi rice, about, 12, 20, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, 68,
70, 72, 74, 76, 80, 82, 84, 86, 88, 90, 92, 94, 96, 98, 100, 104,
S 106, 108, 112, 114, 116, 118, 122
Salmon (sake or shake), about, 19, 30, 32, 54, 66, 68, 72, 96, 108, Sushi, how to roll, 18
112, 114, 116, 123
Salmon and Avocado with Soy Paper Maki, 72 T
Salmon Chirashi Zushi, 112 Takuan, about, 12, 48, 50, 52, 54, 94, 96, 108, 112, 116
Salmon Misoni, 123 Tamago, about, 17, 21, 22, 23
Tataki, about, 17, 32
Index 127
Tempura flakes, about, 12, 76 Tuna Monkfish Nigiri, 86
Tempura powder, about, 12, 52, 58, 60, 62, 74 Tuna Spicy Yukke, 42
Tempura powder, about, 13, 32
Thick egg omelet; 22, 54, 64, 114, 116 U
Tiger Prawn with Yuzu Mayo Inari, 100 Umeboshi, about, 13, 36, 40, 70
Tobiko with Quail Egg Gunkan, 104 Uramaki, about, 17, 48, 50, 54, 60, 62
Tomatoes with Cheese, 122 Usuyai tamago, about, 17, 21, 66
Tools, 14
Toro Salmon Nigiri, 80 W
Wakame, about, 13, 26, 28, 30, 38, 44, 76
Toro Salmon with Grapefruit, 34
Wasabi, about, 13
Toro salmon, about, 19, 30, 34, 80
Tosazu, about, 17, 40
Tsukemono, about, 17, 124
Y
Yogurt Tsukemono, 124
Tuna (magura), about, 19, 30, 42, 48, 52, 64, 68, 84, 86, 94, 102,
Yukke, about, 17, 42
114, 116
Yuzu juice, about, 13
Tuna and Egg Omelet Maki, 64
128 Sushi Specials

Sushi Specials - 50 Recipes

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S P E C I A L S

More than 50 Recipes for the Perfect Presentation

Created by Penn Publishing Ltd.

Editor-in-Chief: Rachel Penn

Text copyright © 2015 by Penn Publishing Ltd.

Library of Congress Cataloging-in-Publication Data

Printed in China, October 2014

Photography by Oded Marom

Introduction ............................................. 6 Sashimi Specials

Recipes marked with this symbol V are vegetarian.

so, and I really must agree. As a Japanese person living

abroad, I wish to make people outside of Japan more

familiar with Japanese cuisine, so that it will be cherished

and appreciated all over the world.

One principle of Japanese cuisine is that it should fit the

location in which it is served. This is reflected in the fact that

dishes served in one region of Japan may differ vastly from

those served in another region. The food is based on what’s

local and what’s in season.

That’s what I strive to do in this book—apply the general

principles of Japanese cuisine and integrate foods that are

widely available and popular in North America. The book

begins with an introduction to the basic ingredients, tools

and recipes you’ll need to make delicious sushi dishes.

Following this, you’ll find four chapters, each of which

contains an eclectic range of recipes based on the similar

seem like a contemporary concept, it’s actually been part of

Japanese cuisine for generations.

reached the age of 18, I moved to Tokyo Shinjuku to learn

nature’s seasons and colors.

nabe, robata (yakitori), kobachi, and noodles. I then

consulted and opened Japanese restaurants in London,

England and St. Petersburg, Russia.

I learned the Japanese fusion style of cooking in the famous

restaurant Morimoto in New York, where I served big

names like Jay Z, Uma Thurman, George Lucas and Mayor

Bloomberg. While in New York, I met a drop-dead gorgeous

Israeli woman. We got married in Kagoshima City, Japan, in

the traditional Shinto way, and then relocated to Israel.

Bonito flakes Also known as katsuobushi or okaka, these flakes are

Dashi powder This seasoning is used to make basic soup broth.

Nori Shiitake mushrooms

Rice vinegar Takuan

Fresh wasabi root

Bamboo sushi mat Knives

Chopsticks Mixing bowls

Rice cooker Sushi press

Bamboo leaves Fresh and dried bamboo leaves (sasa) add a

Elegant scallions To create an elegant scallion flower, cut a 2-inch

Stylized wasabi Wasabi can certainly be served as a ball or small

Vegetables Cucumbers, radishes, carrots and other vegetables

Hako zushi This is pressed sushi made with a rectangular sushi

Hosomaki These thin sushi rolls usually consist of a half sheet of

Nigiri This rice-topped sushi is made by gently squeezing together

Shabu shabu Thinly sliced pieces of fish or beef cooked quickly

Sugata zukuri This impressive way of serving whole fish includes

Sumiso This Japanese dressing is made with miso, miri, mustard

Tamago This is a Japanese egg crepe or omelet. Usuyai tamago is

Lobster Though lobster is a delicacy today, it hasn’t always been the

Monkfish liver (ankimo) The liver of the monkfish is a great delicacy

Shredded Egg Crepes (Kinshi Tamago) V

100 Sushi Specials

102 Sushi Specials