An Amazing Combination! Unagi and Avocado Free Style Sushi

This is a free style sushi called “chirashi-zushi” or “maze-zushi” in Japanese. I added Unagi (eel) and avocado. The taste is just like caterpillar roll. Very yummy and rich! Please check out the link, Here it is! Maki Roll Sushi Recipe! on how to make sushi rice. It’ll be a great recipe for gatherings!

An Amazing Combination! Unagi and Avocado Free Style Sushi

·      3 cups of cooked sushi rice (recipe: Here it is! Maki Roll Sushi Recipe!)

·      some ginger

·      1 to 2 tablespoons of roasted sesame

·      2 packs of Unagi (eel)

·      1 to 2 avocado

·      10 Shiso leaves

·      4 eggs

·      some salt

·      some Japanese sake

·      optional: radish sprouts

1.     Finely chop ginger. Mix the ginger and roasted sesame together with sushi rice.

2.     Beat the eggs and add a little bit of salt and Japanese sake. Make thin omelets. Cut the omelets into thin strips.

3.     Remove the skin and pit from the avocado. Cut the avocado into bite sized pieces.

4.     Cut the Unagi (eel) lengthwise in half, then cut into half an inch pieces widthwise.

5.     On top of sushi rice, layer half of the omelet strips first, then avocado, Unagi(eel) and the remaining omelet strips.

6.     Cut Shiso leaves and decorate on top.

7.     Serve as is, pour some soy sauce, or use seaweed to wrap like sushi.

Soy Sauce Based Preserved Shiso Seeds

In addition to the Salted Shiso Seeds I introduces in my previous post, here is another recipe using Shiso seeds. Preserving with soy sauce is another way to enjoy them on freshly cooked steamy rice.
I will post recipes for Shiso leaves in the near future.

Soy Sauce Based Preserved Shiso Seeds

·      some Shiso seeds

·      some soy sauce

·      dried kelp

1.     Pluck the Shiso seeds from the stalks when they are fully plumped with some flowers left on top.

2.     Use your fingertips to gently slide the seed off the stem. Wash with water. Don’t worry about the small leaves attached to the seeds.

3.     Boil the Shiso seeds briefly in hot water and remove the scum that accumulates on surface. Refresh in ice bath and pat dry them well using paper towel.

4.     Cut the dried kelp into small pieces. In a clean sanitized container, put in the Shiso seeds and dried kelp inside.

5.     Pour in soy sauce just enough to cover the seeds.

6.     Let it preserve for at least 2 to 3 days. Remove and dispose the dried kelp after 2 to 3 days as well.

Here it is! Maki Roll Sushi recipe!

Making Maki Roll Sushi at home is easier than you think. I have been teaching Maki Sushi for a while now and each time people are impressed with how easy it is to make and how beautiful and delicious it turns out. Everyone always enjoys the experience since it is so fun to make. If you know how to roll the Maki Sushi then you are ready to have your own Maki Sushi party at home. I will show you my standard Maki Sushi recipe and how to roll it correctly. You arrange the fillings and add your creative touch. Soon you will have many varieties of Maki sushi to share.

Let’s enjoy Maki sushi at home! It is so good!
 

Maki Sushi
(For 6 rolls)

<Sushi Rice>

3 measures of rice (1 measure = 180cc)

3 measures of water (1 measure = 180cc)
2 inch piece of Kombu (Kelp)
2 Tbs Sake
1/3 cup Rice vinegar
2 to 3 Tbs Sugar
1 & 1/2 tsp Salt

1) Wash the rice and soak in water for 30 minutes. Drain well and place the rice and 3 measures of water in a pot. Remove 2 tablespoons of water from the pot and replace with 2 tablespoons of Sake plus the kelp. Cover with lid and cook with high heat, and bring to a boil. Turn down to low heat and simmer for 12 to 15 minutes. Remove from the heat, let sit for 10 minutes.
(If you use a rice cooker to cook the rice, then poor a little less water than the 3 cups line.)

2) Meanwhile, mix well the rice vinegar, sugar, and salt in a small bowl. (makes sushi vinegar seasoning)

3) Transfer the cooked rice to a large bowl. Sprinkle the sushi vinegar seasoning evenly over the top of the rice.
(If you use a wooden sushi bowl then soak the wooden bowl in water and pat dry before you use it or else the rice will stick to the bowl.)

4) Use one hand to mix the seasoning into the rice with quick cutting strokes using a Shamoji (spatula) and the other hand to fan the rice in order to cool it down as quickly as you can.

5) Serve at room temperature.

<Fillings>

Sushi rice

Nori (Seaweed)

Cucumbers
Avocados
Crab sticks
Sweet scrambled eggs (recipe below):

1) Make sweet scrambled eggs. Mix 3 eggs, 2 Tbs of brown sugar, 1 Tbs sake, and 1/2 Tbs soy sauce or mentsuyu (if you have some), then make scrambled egg with a little oil in a heated frying pan.

2) Slice the cucumbers into 1/2 inch wide strips. 

3) Cut avocado also about 1/2 inch wide.

<How to roll>

1) Divide the sushi rice in 6 parts.
2) Place the “Makisu”(bamboo mat) on a cutting board (or on a flat and clean working space),

then place the Nori (shiny smooth side down) sideways on the Makisu,

and spread evenly divided sushi rice over the Nori,

leaving a 1 inch border/margins of Nori visible at the far end.

 
3) Lay the cucumbers, crab sticks, avocados, and scrambled eggs in a line in the section between the 1/3 to middle point of the rice.

4) Hold the fillings with your fingers, then start rolling the front end of the rice until it meets the far end of the rice. Hold tightly to make the shape (but not too tight), then finish up the rolling. (If you squeeze the sushi too tight the fillings squeeze out from the ends.)

5) Leave the Maki Sushi to rest for a couple of minutes with the Nori side down.  The Nori will stick together and the Maki Sushi will be moist easy to cut.

6) With wet cloth, wipe the sharp knife. Cut Maki Sushi in half, then wipe the knife and cut in half again and again until you have 8 pieces.

Practice a few times, then you will get to know the feeling and you will be a Maki Sushi chef at home!

If you would like to use raw Sashimi/Sushi grade fish then I strongly recommend to go to a Japanese or specialty high quality seafood market and ask them if you can get Sashimi quality fish. Don't use regular market raw fish for sushi, it needs to be specially prepared and cared for. 

Contact me if you would like me to teach you how to make Maki Roll Sushi.

This is the video of my Maki Roll Sushi demo at the Williams-Sonoma store in NYC.

Chicken & Shrimp Macaroni Gratin

  

Macaroni gratin could be the most popular Japanese family food dish in Japan.  My kids really love it! This is the first dish I made for my husband, when we were dating, to show off my cooking skills!

This dish is great for parties. I know everyone will love it so I decided to share this recipe with you. I want you all to enjoy this creamy, rich, warm and tasty Japanese family dish!



Here is my youtube video.  I hope it will give you some idea to make this dish. The detail recipe will follow.

【Chicken and shrimp macaroni gratin】

Yield: 6-8 servings

<white sauce>

8 table spoons of  salted butter

10 table spoons of all-purpose flour

5 cups of whole milk

1 cup of heavy cream

2 bouillon cubes

half tea spoon of Kosher salt

a pinch of grated nutmeg

a pinch of ground pepper

<chicken and shrimp>

2 table spoons of salted butter

1 pound of chicken thigh (cut into bite-size)

1/2 pound of shrimp (cut into bite-size)

1 medium sized onion (thinly sliced)

4 slices of bacon (cut into quarter inches)

10 mushrooms

1/2 cup of white wine

1/2 tea spoon of Kosher salt

a pinch of ground pepper

1/2 pound of macaroni

<crust>

Grated Parmesan

Bread crumbs

Salted Butter

1) Cook the macaroni according to the direction on the package. Drain well.

2) Melt the butter in a pot and add the flour. Cook over low heat for 3 to 4 minutes.   

Pour the milk into the butter mixture in several batches and stir well with a whisk.

Cook over low heat, stirring with a spatula, until it thickens. Mix in bullion cubes, grated nutmeg, salt, and pepper.

3) Melt 2 table spoons of butter in a saucepan and continue stirring until it becomes soft. Add the chicken and bacon. After the chicken color changes, add the shrimp and mushrooms. After the shrimp color changes, pour in the white wine and cook for about 2 minutes. Add salt and pepper.

4) Preheat the oven  to 450 F. Mix 1, 2, and 3 together and add the heavy cream into the mixture. Add more whole milk or heavy cream if needed. Add salt and pepper if needed.

5)  Spread some butter(not included in ingredients) in a baking dish and pour the mixture in.
Spread the Parmesan cheese and bread crumbs over the mixture.
Tear apart the butter into small chunks and place onto the top.

6)  Place the baking pan in the oven and bake until the top becomes golden brown.

7)  Serve hot!