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Sushi Dinner Recipe

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This recipe for Sushi Dinner, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Guff and Vic
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Sushi Roll ingredients
¼ lb sushi grade yellow fin tuna
¼ lb sushi grade yellow tail tuna
¼ lb sushi grade salmon
¼ box Trader Joes tempura shrimp, cooked per package instructions
1 package nori (dried seaweed)
1 package soy wrap
Julienned carrots, cucumbers, and scallions
Avocado, sliced lengthwise

Sauce ingredients
Japanese mayonnaise
Fresh wasabi paste to taste
Chiracha sauce to taste

Rice Ingredients
3 cups sushi rice
4 cups water
1/3 cup sushi vinegar

Garnish ingredients
Pickled ginger
Fresh Wasabi
Low sodium soy sauce

Sushi Tools
Sushi spoon (large flat wooden spoon)
2 bamboo rollers (wrapped in saran wrap)
Hot bowl of water with a few splashes of vinegar to dip your hands into to keep the rice from sticking.

Directions:
Directions:
Sushi Directions
Cut most of the tuna and salmon into julienned strips (apprx ¼ inch thick) for sushi rolls. Cut a few of each into 2” x 1” strips for sushi. Cut shrimp down the middle, lengthwise. For the sushi roles, place either the nori (shiny side down) or the soy wrap on the bamboo roller. Add a thin layer of rice (use the hot water-vinegar mixture for your hands as needed), 1/3 of the way up the wrap, lengthwise along the wrap. Add seafood, veggies, and sauces as desired. Tightly roll the nori (or soy wrap), using the bamboo roller, around the ingredients. Press firmly to hold round form. Pull the bamboo roller away and roll up the remaining wrap. Press firmly again for a strong round form. Using sharp knife, cut role in half, bring both halves together, and cut both halves again. Repeat two more times to make 8 pieces per nori (or soy wrap) sheet. For sushi, mold apprx. 1 Tbsp of rice into the same size and shape of the sushi pieces. Spread a dollop of wasabi paste on top of rice as desired. Place piece of sushi on top of rice. Serve all rolls and sushi on a large serving platter. Garnish each with sauces, wasabi paste, soy sauce, and/or wasabi-soy sauce. Cleanse palate between each different sushi piece with pickled ginger.

Rice Directions
Cook rice in a rice cooker according to package instructions. Spread rice out onto 9 x 11 pan. Pour vinegar, first over the sushi spoon and then onto the rice, to evenly disperse it over the rice. Move all rice to one side of the pan and using the sushi spoon, cut through the rice in 1 inch sections, moving it to the other side of the pan. This process ensures that the rice properly separates and gets individually coated with the vinegar.

Sauce Directions
Put mayonnaise into two small bowls. Add wasabi paste to taste in one bowl and chiracha sauce to taste in the other bowl. Stir each until well blended.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
2 hour
Personal Notes:
Personal Notes:
OK – so this is potchkari (yiddish for a big production) BUT……We LOVE making this meal for special occasions, especially New Years Eve and Birthdays! It’s very interactive and great fun for a group of 4 – 8 people (each person gets to create their own roll to share with everyone). Delicious with hot sake, sparkling wine, or Sapporo beer. We serve the Faegre’s Chinese Chicken salad with it. For appetizers, we serve tempura shrimp, fried wontons and/or Birds Nests from Trader Joes. Try to eat all the sushi and rolls that night - leftovers aren’t nearly as good the next day and are downright frightful the following day!

 

 

 

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