When I first heard of sushi and sashimi I thought that it would not be to my taste because some of the ingredients used when making sushi are raw, but to my surprise eating it was the best decision I have made in my entire life so far and I am, till now, an avid lover of sushi.
I really like how the Japanese people put all their effort into perfecting these intricate appetizers made of perfection and with each and every generation put a little of their soul into the sushi and sashimi they make.
Things like this, being immortalized in your dishes and methods, are what I consider to be the highest form of honor that a chef can achieve in his or her lifetime. Just imagine that even in ten, twenty, or even a hundred years from now, the things that you have contributed to the culinary industry is still there and being practiced.
In my search for the best sushi recipe that the internet has to offer, I have found this one that is relatively easy to make but still has that authentic Japanese feel to it.
SPICY TUNA ROLL
- 4 oz (100 g) tofu, drained and cut into tiny cubes
- 1 green onion (scallion), thinly sliced
- 1 tablespoon fresh orange juice
- 1/2 teaspoon fresh orange zest
- 1 teaspoon shichimi togarashi (Japanese 7-flavor pepper)
- 1 teaspoon dark sesame oil
- 1 tablespoon garlic chili paste
- salt, to taste
- Four 4×7-in (10×18-cm) nori sheets
- 3 cups (600 g) sushi rice
- 1/4 avocado, cut into 4 wedges
- One 4-in (10-cm) length carrot, cut into matchsticks
- curry mayonnaise, to taste
- faux roe (optional)
- Mix together the tofu, green onion, orange juice, fresh orange zest, togarashi, dark sesame oil, and garlic chili paste. Add salt, to taste.
- Place a 4×7-in (10×18-cm) sheet of nori vertically on a bamboo rolling mat. Make sure that the short end is parallel to the bottom of the mat and that the rough side is facing upwards.
- Dip your fingertips lightly in cool water and spread about 3/4 cup (150 g) of the sushi rice evenly over the bottom 3/4 of the nori.
- Spread 2 1/2 tablespoons of the spicy tofu mixture horizontally across the center of the rice. Place 1 avocado wedge on top of the spicy tofu. Top with 1/4 of the carrots.
- Wet your fingertips again and slide your thumbs underneath the mat while grasping the fillings with all other fingertips. Roll the bottom of the mat just over the fillings, tucking the fillings tightly under the fold. (Do not allow the mat to get stuck inside the roll!)
- Lift the edge of the mat. Continue rolling until the roll is complete and the seam is facing down. Gently shape the roll by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers on the sides.
- Allow the roll to rest seam-side down on a cutting board for at least 2 minutes. Repeat steps to make 3 more rolls.
- To cut the rolls, dip the blade of a very sharp knife in water. Use a swift sawing motion to cut each roll into 5 pieces. Dollop curry mayonnaise on each piece and top with faux roe before serving.