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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Choose five to seven items from this list of favorite fillings for homemade, hand-rolled sushi. Ingredients:
3 ounces sashimi-grade ahi tuna (yellowfin or bigeye; for bacteria safety, buy it from a good seafood purveyor) |
2 ounces salmon roe |
8 ounces shelled cooked crab or drained canned crab (squeeze out liquid) |
1/4 cup mayonnaise |
2 teaspoons soy sauce |
3 ounces thinly sliced smoked salmon |
8 ounces asparagus |
1 firm-ripe avocado (8 oz.) |
2 tablespoons lemon juice |
3 ounces carrot, or use 3/4 cup shredded carrot |
6 ounces japanese or english cucumber |
3 ounces enoki mushrooms |
6 ounces rinsed spinach leaves |
2 ounces (1 1/2 cups) radish or broccoli sprouts |
Directions:
1. Ahi: Rinse 3 ounces sashimi-grade ahi tuna (yellowfin or bigeye; for bacteria safety, buy it from a good seafood purveyor); pat dry. Cut tuna into 1/4-inch-thick strips about 1/2 inch wide and 3 1/2 inches long. Just before serving, arrange raw fish on a bed of crushed ice on a rimmed plate.
2. Caviar: Place 2 ounces salmon roe in a wire strainer and rinse gently under cold running water; mound in a small bowl.
3. Crab: In a small bowl, mix 8 ounces shelled cooked crab or drained canned crab (squeeze out liquid) with 1/4 cup mayonnaise and soy sauce to taste (about 2 teaspoons). Makes about 1 cup.
4. Smoked salmon: Cut 3 ounces thinly sliced smoked salmon into 1/2-inch-wide strips.
5. Asparagus: In a 5- to 6-quart pan over high heat, bring about 1 quart water to a boil. Snap off and discard tough stem ends from 8 ounces asparagus. Rinse asparagus and add to boiling water; cook until barely tender when pierced, 3 to 4 minutes. Drain and immediately immerse in a bowl of ice water. When cool, lift out and cut into 3 1/2-inch lengths.
6. Avocado: Pit and peel 1 firm-ripe avocado (8 oz.); slice lengthwise into 1/4-inch-thick, 1/2-inch-wide strips about 3 1/2 inches long. Place in a bowl with 2 tablespoons lemon juice; turn to coat.
7. Carrot: Peel and shred 3 ounces carrot, or use 3/4 cup shredded carrot.
8. Cucumber: Rinse 6 ounces Japanese or English cucumber; cut into 3 1/2-inch lengths. Cut lengthwise into 1/4-inch-thick slices, then stack 2 or 3 slices at a time and cut lengthwise into 1/4-inch-thick sticks.
9. Mushrooms: Trim woody stem ends from 3 ounces enoki mushrooms. Rinse mushrooms briefly, drain, and gently pat dry.
10. Spinach: In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add 6 ounces rinsed spinach leaves and cook just until wilted, 1 to 2 minutes. Drain and immerse in a large bowl of ice water until cool. Drain again and spread on a clean kitchen towel. Roll towel up and twist and squeeze tightly to remove as much liquid as possible.
11. Sprouts: Gently rinse and drain 2 oz. (1 1/2 cups) radish or broccoli sprouts; trim off root ends, if present.
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