ROLLS
BEST 16
SUSHI by Feven Amenu
Serves 6 Active time: 30min
Table of
Contents
Introduction........................................... 5 History................................................... 7 Making rice for sushi ........................... 12 How to use chop sticks......................... 13 Ingredients............................................ 14 California roll......................................... 16 Craw fish................................................ 18 Fresh tuna.............................................. 20 Classic inari........................................... 22 Fruit sushi.............................................. 24 Outside out salmon.............................. 26 Nigri roll................................................. 28 Nori Crab............................................... 30 Philli roll................................................. 32 Salmon.................................................. 34 Nigri....................................................... 36 Seawood roll......................................... 38 Shrimp tu............................................... 40 Modern sushi........................................ 42 Vegetarian............................................. 44 Orange roll............................................ 46 Guide to weights & measures............. 48
HISTORY::: 2|3
FEVEN AMENU | GD231 | W111
Colophon............................................... 50
Serves 6 Active time: 30min
Introduction
S
ushi began centuries ago in Japan as a method of preserving fish. It is told that the origins of sushi came from countries of Southeastern Asia. Cleaned, raw fish were pressed between layers of salt and weighted with a stone. After a few weeks, the stone was removed and replaced with a light cover, and a few months after that, the fermented fish and rice were considered ready to eat. Some restaurants in Tokyo still serve this original style of sushi, called narezushi made with freshwater carp. Its flavor is so strong that it obscures the fish’s identity altogether, and narezushi is something of an acquired taste.
Serves 6 Active time: 30min
History Sushi began centuries ago in Japan as a method of preserving fish. It is told that the origins of sushi came from countries of Southeastern Asia. Cleaned, raw fish were pressed between layers of salt and weighted with a stone. After a few weeks, the stone was removed and replaced with a light cover, and a few months after that, the fermented fish and rice were considered ready to eat. Some restaurants in Tokyo still serve this original style of sushi, called narezushi made with freshwater carp. It's flavor is so strong that it obscures the fish’s identity altogether, and narezushi is something of an acquired taste.
HISTORY::: 2|3
FEVEN AMENU | GD231 | W111
Serves 6 Active time: 30min
BEST 16
ROLLS
SUSHI by Feven Amenu
A MUST TRY!
Making rice for Sushi
How to use chopstick
Rinse 1 cup of rice until the water runs mostly clear, drain and let the rice stand for about 15 minutes damp (you can hear the rice already absorbing the water if you listen close).Make sure its 212°F or 100°C.
1. Place one chopstick in the crook of your thumb and index finger. The chopstick should be at the base of your thumb and your thumb should be about ½" the way down from the broad end of the chopstick. Don't worry its not hard.
1. Add a cup of cold water and put on a high flame with a heavy lid for 10 minutes and then turn it down for another 15 minutes and then as low as you can till all the water is absorbed no peeking till at least 20 minutes have gone by or you will lose the steam and the rice will come out hard. 2. If you have done a good job it looks like the moon but none is stuck to the bottom or burnt. It better to use Japanse rice or California short grain rice. 3. Gently dump the rice into a bowl and with a spatula gently mix in about ¼ cup of Mirin and rice vinegar. 4. The rice cooker automatically turns off when the temperature inside the pot exceeds waters boiling point (212° F or 100° C) at sea level), which will not happen until all the free water has vaporized.
2. Rest the chopstick on your ring finger between Ω way and ¾" the way down the chopstick. The first chopstick should now be very stable with one end securely between your thumb and index finger and the other end resting on your ring finger. 3. Place the second chopstick in your hand the way you would hold a pen. It should rest slightly on the tip of your thumb and be held into place with support from your middle finger. 4. Use your index and middle fingers to practice moving the tip of the top chopstick up and down. The bottom chopstick should remain relatively still. As you move the top one down the tip should meet up with the tip of the bottom one.
Ingredients Traditionally, sushi has been largely fish based, but ingredients other than fish and seafood are becoming increasingly popular. Tofu is a recent arrival in the repertoire, as are snow pea sprouts and other types of sprout.
Avocado Use avocados that are ripe but firm. The best ones for sushi have a thin, smooth skin and green and gold flesh. Before being use for sushi, avocados are thinly sliced.
Rice Use brown rice for the blending for the rest of the sushi recipe. Its typically a little healthier for you than the standard rice. It is also not as sticky, which is important when trying to get that piece of sushi from you plate to your mouth using a pair of chopsticks.
Cucumber Cucumber is often used as a filling in sushi rolls and is cut into decorations They are less watery than American cucumbers and have fewer seeds, firmer insides and softer skins.
Sushi Vinegar You can make this yourself but it’s much easier to buy a bottle that says ”Sushi Vinegar”.
Fresh ginger Ginger slices that have been pickled in salt and sweet vinegar. Small amounts of gari are eaten between bites of sushi to freshen the palate.
Seaweed The better quality seaweed is thick and has a tight and even texture. These are used for making maki zushi, cut into pieces to eat with onigiri, or crumbled over cold soba noodles, seafood domburis, and other dishes. It has a crisp texture that melts in the mouth, and is fun to eat plain.
Fish To assure the freshness of the fish, you should hopefully inspect it vigilantly, looking for a few things. The gills should be bright red, no slime. The scales should not come off easily. When you press the fish, the skin should “bounce back” as if one pressed one’s own forearm or cheeks. It should not have any fishy smell.
Serves 6 Active time: 30min
California Roll Ingredients List:
Directions:
1 cup sushi rice 8 nori seaweed sheets 2 tablespoons sesame seeds ½ cup imitation crab meat, finely chopped 3 tablespoons mayonnaise 1 avocado, peeled, thinly sliced length wise ½ cucumber,peeled, cut into long, thin matchsticks
1. Lay the nori sheets out on a flat rolling surface. Spread the sushi rice evenly over the sheets or seaweed, and sprinkle the sesame seeds over the surface. 2. Place the crabmeat and mayonnaise in a small bowl and mix until well combined. 3. Spread the crabmeat mixture evenly down the center of each nori roll, and top with avocado and cucumber slices. 4. Roll the sushi into a log jelly-roll style. Slice into ¾" pieces and serve immediately.
California Roll::: 16 | 17 FEVEN AMENU | GD231 | W111
Not popular just in California but around the world, this Americanized sushi has one of the one most appealing flavors for all ages. Crabmeat, mayonnaise, and avocados are a classic combo that will keep your family asking for sushi seconds.
Serves 6 Active time: 30min
Crawffish Ingredients List:
Directions:
2 cups potatoes mustard oil
1. Place boiled potatoes in a large bowl and mash with a fork. Add mustard oil, vinegar, mustard, salt, and wasabi paste. Mix until combined. Set aside to cool.
1 teaspoon rice wine vinegar 1 teaspoon mustard 3 teaspoon salt ½ teaspoon wasabi paste ½ cup crayfish tails
2. Using hands, roll cooled potato mixture into bite-sized logs about 2" long. Top each log with a crayfish tail and serve. 3. Set aside and allow to cool. Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece. 4. Serve warm.
Crayfish::: 18 | 19
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An unsuspecting combination of potatoes and mustard create a smooth, tangy filling used in place of the usual sushi rice. Olive oil or butter may be substituted for the mustard oil if necessary, but add just a dab more of the prepared mustard.
Serves 6 Active time: 30min
Fresh Tuna Ingredients List:
Directions:
8 oz raw fresh tuna fillet
1. Slice the tuna into one-inch by 2" rectangles, about in ¾" thick.
2 cups cooked sushi rice ½ tablespoons wasabi
2. Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger. Using your hands, take the rice and form a rectangular shape to match the tuna slices. 3. Spread ¼ to ½ teaspoon of wasabi paste onto the slice of tuna. Place the rice block on top, and press gently to shape the sushi. Repeat with remaining ingredients to make several sushi pieces. 4. Serve as desired.
Fresh tuna::: 20 | 21 FEVEN AMENU | GD231 | W111
A sushi recipe as simple as they come. Select only the highest quality fresh tuna for this dish; you will be rewarded with thick, velvety sushi rolls that taste exquisite.
Serves 6 Active time: 30min
Classic Inari Ingredients List:
Directions:
2 cups cooked rice
1. Mix sesame seeds into sushi rice in a large bowl. Set aside.
3 tablespoons sesame seeds 1 cup fish stock (dashi), may substitute chicken stock Ÿ cup soy sauce, plus extra for serving 3 tablespoons rice wine 3 tablespoons sugar ½ teaspoon salt, or to taste 4 deep-fried tofu cakes (abubrage), cut in half
2. Place stock, soy sauce, rice wine, sugar, and salt in a medium saucepan. Bring to a boil over high heat and add tofu cakes. Reduce to a simmer and cook, covered, until liquid is almost absorbed completely. Remove tofu and cool slightly. 3. Open cooked tofu pouches with hands and stuff each with a small amount of reserved rice. Top with extra sesame seeds if desired. Serve with soy sauce.
Classic Inari::: 22 | 23 FEVEN AMENU | GD231 | W111
Inari sushi is made by stuffing fried tofu pockets with seasoned rice. The tofu pockets may be difficult to source at the local supermarket, so seek them out at ethnic or specialty grocery stores they are worth finding for this sweet, snackable treat.
Serves 6 Active time: 30min
Friut Sushi Ingredients List:
Directions:
1¼ cups water
1. Place water and rice in a medium saucepan. Bring to a boil over high heat; reduce and simmer until liquid is almost absorbed, about 15 minutes. Remove from heat and let stand 10 minutes.
1 cup uncooked sushi rice or short-grain rice ¼ cup sugar ¾ cup light coconut milk ¼ teaspoon salt 10 orange slices 20 fresh strawberries
2. Place rice, coconut milk, and salt in a large mixing bowl. Mix until thoroughly combined, cover, and let rest 15 minutes. 3. Dampen hands with cold water and divide rice into 20 equal portions, shaping each into a rounded ball. Press each ball into an oblong oval and place on a lined baking sheet. 4. Top with orange slices and berries and chill until service.
Friut::: 24 | 25
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Also commonly referred to as “frushi,” these rolls are made with fresh fruit for a poppable snack or dessert. Sticky rice is cooked in coconut milk for an extra silky, sweet quality. Experiment with whatever fruits you have on hand at the time the kids will love these!
Serves 6 Active time: 30min
Inside Salmon Ingredients List:
Directions:
2 cups cooked sushi rice
1. Lay the nori sheets out on a sheet of plastic wrap. Spread the sushi rice evenly over the ½ of the surface of the sheets of seaweed, pressing down to adhere well. Flip the nori over so that the rice faces the plastic wrap.
4 nori seaweed sheets 1 pound fresh raw salmon, cut into ½" strips ½ cup fish roe 1 avocado, peeled, pitted, and thinly sliced 3 tablespoons toasted sesame seeds Wasabi paste, to taste
2. At the end of nori where there is no rice, place the salmon, roe, and avocado, being careful not to overfill the roll. Roll the sushi up from the non-rice end of the nori and continue rolling tightly, using the plastic wrap to help shape the sushi as you roll. 3. Remove the plastic wrap from the roll. Slice each roll into 8 pieces and garnish with sesame seeds. Serve with wasabi, soy sauce, and ginger.
Inside Salmon::: 26 | 27 FEVEN AMENU | GD231 | W111
Literally inside-out, these sushi rolls have the rice outside of the seaweed. The technique is trickier to master, as you must be careful with the rolling, but the result is worth it. Filled with salmon, roe, and avocado, these classic rolls are restaurant worthy.
Serves 6 Active time: 30min
Nigiri roll Ingredients List:
Directions:
4 ounces raw fish of choice (such as salmon or tuna)
1. Lay the fish on a plate and spread the wasabi paste along the middle of the fillet. Slice the fish into bite-sized pieces about ¼" to ½" thick.
1 tablespoon wasabi paste, to taste 1 cup cooked sushi rice ¼ cup soy sauce, for serving
2. Moisten hands with cold water and place a small ball, about 2 tablespoons, of sushi rice in your palm then continue the process. 3. Firmly press one or two pieces of fish, depending on the size, onto the rice. Use your hands to shape it into an oblong log. 4. Serve with soy sauce for dipping.
Nigri roll::: 28 | 29
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This three-ingredient sushi recipe is different than a sushi roll because it is not rolled at all. Rather, rice balls are gently stuffed with bite-sized pieces of wasabi and fish, which are then dipped into soy sauce for a quick ad satisfying meal.
Serves 6 Active time: 30min
Nori Crab Ingredients List:
Directions:
4 ounces raw fish of choice (such as salmon or tuna)
1.Place the nori sheets on four serving sushi plates.
1 tablespoon wasabi paste, to taste 1 cup cooked sushi rice Âź cup soy sauce, for serving
2.In a large bowl, mix together the crabmeat, cream cheese, Worcestershire sauce, garlic salt, and avocado. 3.Place a small amount of the crab mixture on each nori sheet seaweed; roll the sushi into a log jelly-roll style. Slice into ž" pieces and serve immediately. 4. Using hands, roll cooled potato mixture into bite-sized logs about 2" long. Top each log with a crayfish tail and serve.
Nori Crab::: 30 | 31
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Technically not a sushi, these rolls are made without any rice. Rather, tender crabmeat is mixed with seasoned cream cheese to make a rich, luscious filling for nori seaweed sheets. A slightly sweet, slightly extravagant roll to serve alongside a traditional sushi.
Serves 6 Active time: 30min
Philli roll Ingredients List: 8
oz block cold cream cheese, cut into long, thin sticks
1 cup cooked sushi rice 4 oz smoked salmon, thinly sliced 2 nori seaweed sheets
Directions: 1. Place one sheet of nori seaweed on a bamboo rolling mat— make sure the shiny side is facing down. Cover the seaweed with prepared sushi rice (don’t stuff too much on)— leave an inch of the seaweed bare at the top. 2. Place ingredients length ways in the centre of the rice.
2 green onions 3. Roll the sushi into a log jelly-roll style. Slice into 6 pieces and serve immediately while its fresh.
Philli roll::: 32 | 33
FEVEN AMENU | GD231 | W111
It’s a simple, no-frills recipe using cream cheese, smoked salmon, and rice. The smokiness of the salmon is similar to bacon, and combined with the sweet, comforting quality of cream cheese, this dish is perfect for those that swear they wouldn’t like sushi.
Serves 6 Active time: 30min
Salmon Ingredients List: 6 oz raw fresh salmon, thinly sliced 2 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon wasabi paste 6 nori seaweed ½ cup cooked sushi rice 1 6" pickled radish, thinly sliced
Directions: 1. Place salmon in large bowl with soy sauce and sugar. Let rest in marinade 5 minutes. Drain salmon and coat with wasabi paste.Get the rice ready. 2. Place seaweed sheets on large plates and place 1 to 2 tablespoons of rice on each sheet. Place one strip of salmon and one strip radish in the center; roll to form sushi. 3. Slice and serve with pickled ginger and extra soy sauce.
Salmon::: 34 | 35
FEVEN AMENU | GD231 | W111
A simple rolled sushi, this recipe features raw salmon as its filling, marinated gently in a sweet soy sauce. If pickled radish is unavailable, you may substitute pickled ginger or a thin slice of cucumber instead.
Serves 6 Active time: 30min
Nigri Ingredients List:
Directions:
4 oz raw fish of choice (such as salmon or tuna)
1. Lay the fish on a plate and spread the wasabi paste along the middle of the fillet. Slice the fish into bite-sized pieces, about ¼" to ½"thick.
1 tablespoon wasabi paste, to taste 1 cup cooked sushi rice ¼ cup soy sauce, for serving
2. Moisten hands with cold water and place a small ball, about 2 tablespoons, of sushi rice in your palm. 3. Firmly press one or two pieces of fish, depending on the size, onto the rice. Use your hands to shape it into an oblong log. 4. Serve with soy sauce for better taste dipping.
Nigri::: 36 | 37
FEVEN AMENU | GD231 | W111
This three-ingredient sushi recipe is different than a sushi roll because it is not rolled at all. Rather, rice balls are gently stuffed with bite-sized pieces of wasabi and fish, which are then dipped into soy sauce for a quick ad satisfying meal.
Serves 6 Active time: 30min
Seawood roll Ingredients list:
Directions:
6 oz raw fresh salmon, thinly sliced
1. Place salmon in large bowl with soy sauce and sugar. Let rest in marinade 5 minutes. Drain salmon and coat with wasabi paste.
2 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon wasabi paste 6 nori seaweed sheets ½ cup cooked sushi rice 1 (6") pickled radish, thinly sliced Pickled ginger, Soy sauce, for serving
2. Place seaweed sheets on large plates and place 1 to 2 tablespoons of rice on each sheet. Place one strip of salmon and one strip radish in the center; roll to form sushi. 3. Slice and serve with pickled ginger and extra soy sauce.
Seawood roll ::: 38 | 39 FEVEN AMENU | GD231 | W111
A simple rolled sushi, this recipe features raw salmon as its filling, marinated gently in a sweet soy sauce. If pickled radish is unavailable, you may substitute pickled ginger or a thin slice of cucumber instead.
Serves 6 Active time: 30min
Shrimp Tu Ingredients List:
Directions:
10 large uncooked shrimp
1. Bring a large pot of salted water to a boil. Skewer the shrimp from head to tail with toothpicks.
1 cup cold water 2 tablespoons vinegar 2 cups cooked sushi rice 2 tablespoons wasabi paste, to taste Soy sauce
2. Add skewered shrimp to boiling water and cook 3 minutes; transfer to bowl of ice water to stop cooking. 3. When cooled, remove the shell and skewers from shrimp. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein. 4. Moisten your hands with a mixture of cold water and vinegar. Take a 1½ tablespoons of the sushi rice and form into a rectangular block about 2" long with rounded edges and sides. 5. Serve with soy sauce for dipping.
Shrimp Tu::: 40 | 41
FEVEN AMENU | GD231 | W111
Not all sushi recipes use raw seafood, and this dish calls for cooked shrimp. This is a great beginner sushi for kids and those not interested in eating raw fish.
Serves 6 Active time: 30min
Modern Sushi Ingredients List:
Directions:
4 nori seaweed sheets
1. Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet and distribute evenly over the surface, pressing with fingers to adhere.
2 cups cooked sushi rice 1 tablespoons wasabi paste, to taste 4 oz cooked octopus 3 oz cooked prawns 4 oz raw fresh tuna, thinly sliced 4 oz raw fresh salmon, thinly sliced
2. Spread 1 to 2 teaspoons wasabi paste along the middle of each nori roll, to taste. Arrange the octopus, prawns, tuna, salmon evenly over the rice among each nori sheet. Top with asparagus spears and mushrooms. 3. Roll the sushi into a log jelly-roll style. Slice into ž" pieces and serve while its freash immediately.
1 tablespoon salmon caviar 4 asparagus spears, blanched and sliced
Modern Sushi::: 42 | 43 FEVEN AMENU | GD231 | W111
Using several types of seafood from the ocean, this sushi roll speaks to Japanese tradition. Coupled with crispy asparagus and earthy shiitake mushrooms, the flavors of this recipe are reminiscent of springtime.
Serves 6 Active time: 30min
Vegetarian Ingredients List: ½ cup rice vinegar 2 tablespoons sesame oil 4 nori seaweed sheets 2 cups cooked shortgrain rice 1 cup cucumber strips 1 cup cooked sweet potatoes 2 tablespoons toasted sesame seeds
Directions: 1. In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain. 2. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of non on top of rice, then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds. 3. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll). Allow to chill for at least 3 hours before slicing. Slice with a damp knife into ½ thick slices. serve cold.
Vegetarian::: 44 | 45 FEVEN AMENU | GD231 | W111
Not all sushi rolls must have seafood inside; many do not, in fact. This recipe uses cooked sweet potatoes, which impart a sweet, creamy quality, and raw cucumbers, which give a contracting crispness to the rolls.
Serves 6 Active time: 30min
Orange Roll Ingredients List:
Directions:
½ cup rice vinegar
1. Cut the nori into strips about 1" wide and 6"(15 cm) long.
2 tablespoons sesame oil 4 nori seaweed sheets 2 cups cooked short-grain rice 1 cup cucumber strips 1 cup cooked sweet potatoes 2 tablespoons toasted sesame seeds
Orange roll::: 45 | 46 FEVEN AMENU | GD231 | W111
2. With one moist hand holding one rice ball, use dry fingers of your other hand to pick up nori sheet. 3. With rough side of nori facing salmon, press end of nori to rice (it will stick) and then wrap nori all around rice. 4. Roll the sushi into a log jelly-roll style. Slice into ž" pieces and serve immediately.
A simple rolled sushi, this recipe features raw salmon as its filling, marinated gently in a sweet soy sauce. If pickled radish is unavailable, you may substitute pickled ginger or a thin slice of cucumber instead.
Guide to weights & measures The conversions given in the recipes in this back are approximate. Whichever system you use, remember to follow if consisteniy thereby ensuring that the proportions are consistent throughout a recipe. Oven temperature guide The Cesius (°C) and Faranrenheit (°F) temperature in this chart apply to most electric ovens. Weights
Volume
Imperial Metric ¼ oz 10 g ½ oz 15 g ¾ oz 20 g 1 oz 30 g 2 oz 60 g 10 oz 300 g 11 oz 300 g 12 oz 330 g 13 oz 375 g 16 oz 500 g
Imperial
Metric Cup
1 fl oz 2 fl oz 3 fl oz 4 fl oz 5 fl oz 6 fl oz 8 fl oz 10 fl oz 12 fl oz 13 fl oz 18 fl oz 32 fl oz
30ml 60ml 90ml 125ml 150ml 180ml 250ml 300ml 375ml 400ml 500ml 1L
¼ ½ ¾ 1 1¼ 1½ 1¼ 1¾ 2 3 4
Colophon
Distrbuted by
This book is made for every sushi lovers. It has very essential information that focus on Sushi recipes. The theme of the sushi book is to show a modern style recipe cook style. The color green gives it very fresh and clean style. The reason I chose this topic is to show or guide how to make different types of Sushi rolls that people don’t know about. I think the title “Best 16 sushi rolls” is effective and grabs attention.
Tokyo,Japan, Asia English Language Feven Publishing HOW Magazine 4700 East Galbraith Road Cincinnati, OH 45236
The design was designed to be simple and use a lot of strong images. I also want to use a lot of space to give for the eye to rest; it will have less text throughout the book so one can focus on the effective images that will make the reader hungry. Univers and Rolina are the only fonts that been used through out the book. They both have nice contract and its goes witht the whole sushi book modern concept.
Colophan::: 47 | 48
FEVEN AMENU | GD231 | W111
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Serves 6 Active time: 30min
HISTORY::: 2|3
FEVEN AMENU | GD231 | W111