Sample Project From 500 Sushi Dishes

About this project
Published

Time
Time:0h40
Difficulty
Nice 'n' Simple
Crafts
Cooking

Posted By

Unknown Location
2012
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500 Sushi Dishes

Lightly fried maki rolls are not traditional in Japan but have really taken hold in the West. They are best served as soon as you’ve made them so as to get that rare contrast in sushi between hot and cold in your mouth.

Extract from

500 Sushi Dishes by Caroline Bennett

Published by Apple Press

Prepared with seasoned Japanese sushi rice and tantalising combinations of fresh fish, shellfish, tofu and vegetables, sushi makes a deliciously healhy snack that can be enjoyed at any time of the day. Sushi may be familiar to us from Japanese restaurant menus, but have you ever considered making these flavoursome bites at home? With 500 Sushi now you can, as this collection of recipes will give you the confidence to choose fresh fish and other ingredients and fuse them into delicious combinations. From toppings and fillings to seasionings and accompaniments, this book will guide you through everthing you need to know about making sushi at home.

© 2018 Caroline Bennett / Apple Press · Reproduced with permission. · 500 Sushi Dishes by Caroline Bennet, published by Apple Press, £9.99 paperback. All material © Quintet Publishing Ltd.


Recipe

  • Step 1

    Get the hard part out of the way and start with making the daikon peel. With a 15-cm (6-in) knife, firmly hold the daikon against the knife and turn the daikon gradually to produce one long, uniform strip, or use a wide vegetable peeler to peel long strips. Roll the futomaki as described on pages 22–3. Add an unbroken smear of wasabi. Using a teaspoon, spread on the flying fish roe and add the long chives and avocado on top

  • Step 2

    Bring about 2.5 cm (1 in) of good vegetable oil in a small saucepan to 200°C (400°F). Dust the softshell crab with potato flour and deep fry for 3 to 4 minutes. Drain and squash the crab to compress it sufficiently for it to fit snugly in the roll. Add the crab to the roll whilst it is still hot. Continue rolling. Before cutting the roll, place it on top of the daikon strip and wrap the roll in the daikon. Trim the roll and cut into 6 or 8 pieces. Serve with chilli mayonnaise.

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