Mari’s Homemade Cooking Recipes

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(19 votes)

Ingredients
• 250g of sliced pork or beef
• Lettuce
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• 1 tablespoon of miso
• 1/2 tablespoon of sake

Meat filling
肉寿司

Ingredients
• 250g of sliced pork or beef
• Lettuce
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• 1 tablespoon of miso
• 1/2 tablespoon of sake

1) Shred the lettuce into small pieces.
2) Heat the oil in a nonstick wok or large frying pan over medium heat. Cook the meat until the color changes. Add all the ingredients and boil until the liquid disappears. Remove from the heat and let sit.

Avocado filling
アボカドロール

Ingredients
• 1 ripe avocado
• 1 pack of imitation crab meat or salmon
• Cucumber
• Mayonnaise
• 1 tablespoon of miso

1) Peel the skin off the avocado and cut it into 8 or 10 vertical slices.

Fish filling
さしみ寿司

Ingredients
• Any raw fish you like
• Shiso leaves

1) Cut the fish into small vertical pieces.
2) Cut Shiso leaves into thin strips and place with Sashimi.

Sumeshi (Sushi Rice)
酢飯

Ingredients
• 450g (3 Japanese rice cups) of uncooked Japanese rice (1 Japanese rice cup = 180 cubic centimeters)
• 500cc of water
• 6 tablespoons of rice vinegar
• 5 tablespoons of sugar
• 1 teaspoon of salt

1) Place the rice and water in a rice cooker and cook the rice.
2) Combine all the ingredients in a cup and heat in the microwave at 500W for one minute. Be careful not to boil the mixture.
3)Transfer the rice to a big bowl. Pour the rice vinegar and sugar mix over the rice with a shamoji (wood rice paddle) until the rice is coated. While mixing the rice, use a small fan to help cool it down. Or you can ask someone to fan the rice with a folded newspaper. This makes the sumeshi shiny. Continue mixing until all the rice vinegar has been absorbed. Be careful so that the rice doesn’t turn mushy.
4) Wait until the sumeshi has cooled before eating. Do not put the rice into the refrigerator or it will harden.

How to make sushi rolls

1 Place a sheet of nori on your rolling mat and spread the cooked sushi rice evenly over the nori by pressing with a spoon or wet fingertips, leaving a one-inch border at the far edge.
     
2 If you like wasabi, smear a small amount in a line across the middle of the rice.
     
3      Arrange small portions of your fillings on top of the wasabi in a horizontal line down the center of the rice.
     
4 Roll the sushi tightly with the sushi mat to form a neatly packed cylinder.
     
5 Squeeze firmly to make sure the sushi roll is tightly packed. Put the rolls in refrigerator for 10 to 20 minutes. Make sure that you don’t leave the rolls in for longer or squeeze too hard, otherwise you could break the sushi roll.
     
6 Cut each sushi roll into 1½-inch rounds using a knife. It’s important to remoisten the knife after each cut.
     
7 Serve the sushi.


The complete article is available in Issue #271. Click here to order from Amazon

Written By:

Mari Nameshida

Tokyo Journal columnist Mari Nameshida is a Japanese cooking instructor, Chinese herbal medicine advisor, Registered Nurse, and a food lover. It is her hope that through her Cooking with Mari classes, her blog and this column that people from around the world will gain a better understanding of Japanese culture through gaining an appreciation of Japanese food.



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