Yes, you can get a $60 dollar sushi boat from a restaurant… but can it float in your bathtub?
INGREDIENTS:
Rice:
2.5 cups (535g) of short-grain rice
2.5 cups (580g) of water
Sushi-Zu:
3 tablespoons (38g) sugar
1 tablespoon (18g) salt
1 cup (237ml) white vinegar
2 nori sheets
Soy Browned Butter Mushroom Roll:
3 portobello mushrooms, finely cubed
2 tablespoons (24g) unsalted butter
Soy sauce to taste (about 1 tbsp)
Salt to taste
Vegetable oil for searing
Assembly:
10 nori sheets
Sushi rice
Toasted white sesame seeds (Optional)
Soy browned mushrooms
10 Avocado, sliced (Optional)
Avokatsu With Pickled Apple Relish Roll:
1 green apple, small diced
1 Thai chili, thinly sliced
3 tablespoons (45g) white vinegar
1/4 cup (71g) soy sauce
Juice of 1 lemon
Splash of mirin (Optional)
1 avocado, cut into eight
1 cup (150g) all-purpose flour
2 eggs +1 tablespoon (14g) soy sauce
1 cup (73g) panko bread crumbs
Vegetable oil for frying, about 2-3 quarts
Salt to taste
Spicy Mayo:
3/4 cup (162g) mayonnaise
3 tablespoons (45g) sriracha
Salt to taste
Pinch of sugar
Assembly Ingredients:
10 nori sheets
Sushi rice
Avokatsu Roll
Apple relish
Fresh cilantro sprigs
Spicy mayo for garnish
Tempura Sweet Potato Roll:
1 cup (150g) all-purpose flour
2 tsp (10g) baking powder
3/4 cup (180ml) carbonated water
1 large egg
1 sweet potato peeled, ¼” wedges
1/2 seedless English cucumber, julienned
3 tablespoons (45g) mayo
1 tablespoon (18g) spicy chili sauce
1 teaspoon (4g) soy sauce
1 Serrano thinly sliced
7 leaves fresh Thai basil
Vegetable oil for frying
Assembly:
Sushi Rice
10 nori Sheets
Sweet potato tempura
English cucumber, cut in batons or sticks
Fresh Thai Basil leaves
Serrano pepper, thinly sliced
Sauce from above
Glazed Spam Roll:
Glaze:
2 tbsp (26g) of light brown sugar
1/2 tbsp (8g) of white vinegar
1/2 tbsp (7.5g) of Sriracha
1 tbsp (14g) of soy sauce
1 tbsp (18) hoisin (optional)
Pickle Relish:
¼ c (42g) cucumber, small diced
¼ c (42g) onion, small diced
¼ c (42g) red bell pepper, small diced
¼ c (42g) green bell pepper, small diced
Sushi Zu
Assembly:
Sushi Rice
10 nori Sheets
Spam, cut into ½” sticks or batons.
Glaze
Pickle Relish
Cilantro leaves
INSTRUCTIONS:
Rice:
Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook.
Pot method. In a medium sauce pot, add water, boil, then add rice and reduce the heat to low; cover with a lid and cook for 12 minutes. Cut off the heat and let it sit for 10 minutes covered.
Once cooked, dump the rice into hangiri, and in batches, pour ⅔ of sushi Zu over the rice paddle and across the rice. Reserve the remaining Sushi-Zu.
Using the paddle, lift and spread the rice towards the outside. Then using a damp towel, grab the edge of the hangiri and spin while paddling rice into one spot. Finally, using a damp towel, gather the rice and place it into a rice cooker to keep it warm.
Sushi-Zu:
In a medium sauce pot, add sugar, salt, and vinegar; heat over medium until everything gets dissolved, then steep nori sheets for 10 minutes, strain, and reserve.
Soy Browned Butter Mushroom Roll:
In a 12” skillet, add enough oil to coat the bottom, and heat over medium; once hot, add mushrooms and sear for 2 - 3 minutes, tossing occasionally or until browned on all sides.
Add butter, and once the butter begins to brown, cut off the heat and add soy sauce; stir and reserve.
Assembly:
Take ½ sheet of nori, and using dampened hands, spread ½ cup of sushi rice to cover it, leaving a ½ “ strip of uncovered nori at the top. Sprinkle white sesame seeds across the rice, flip, and place on the sushi mat.
In the lower ⅓ of your roll, add mushrooms in a row, and optionally add a couple of avocado slices.
Next, using your sushi mat, roll it up until both ends meet, gently press along the whole log, roll your log, so the different side is facing down, press it once more, cut it in half, and then into 1” rolls.
Avokatsu With Pickled Apple Relish Roll:
In a medium-sized bowl, add apple, Thai chili, white vinegar, soy sauce, lemon juice, and mirin; mix until combined.
Set up your breading station by placing the flour, beaten eggs+soy sauce, and panko in separate bowls.
Toss avocado in the flour, coat it, shake off the excess, dip, coat in the egg wash, and let it drain slightly; then carefully press it into the panko, ensuring everything is well covered. Repeat with the rest of the avocado slices.
Fill up a large pot with 2.5 inches of vegetable oil. Heat it to 350F, fry avocado slices, Fry for 2- 3 minutes or until golden brown and crisp, and repeat with the rest.
Remove and place on a baking sheet with a wire rack and immediately season with salt to taste.
Spicy Mayo:
In a medium bowl, add all ingredients and mix until well combined—place in a squeeze bottle or a pastry bag.
Assembly Ingredients:
Take ½ sheet of nori, and using dampened hands, spread ½ cup of sushi rice to cover it, leaving a ½ “ strip of uncovered nori at the top. Next, add a couple of pieces of avokatsu, followed by your apple relish and cilantro springs.
Next, using your sushi mat, roll it up until both ends meet, gently press along the whole log, roll your log, so the different side is facing down, press it once more, cut it in half, and then into 6 - 8 pieces.
Place sushi rolls on your “sushi boat” or a plate, garnish with a dot of spicy mayo on top of each roll, and enjoy.
Tempura Sweet Potato Roll:
Tempura batter. In a medium-sized bowl, add flour and baking powder; mix to combine, then whisk in carbonated water and egg. If needed, add a splash of carbonated. Strain out umps and reserve.
Fill up a large pot with 2.5 inches of vegetable oil and heat it to 350F. Toss sweet potato in flour, dip in your tempura batter and immediately drop it into your frying oil and fry for 2 - 3 minutes. Remove and place on a baking sheet with a wire rack, season with salt while hot.
Sauce - In a small bowl, add mayo, spicy chili sauce, and soy sauce; mix to combine. Pour into a squeeze bottle or a small pastry bag.
Assembly:
Take ½ sheet of nori, and using dampened hands, spread ½ cup of sushi rice to cover it, leaving a ½ “ strip of uncovered nori at the top. Next, in the lower ⅓ of your roll, add 2 pieces of sweet potato tempura, followed by two cucumber batons, a couple of Thai basil leaves, a few serrano slices, and finally, drizzle as much sauce as you want on top.
Using a sushi mat, roll it up until both ends meet, gently press along the whole log, roll your log so the different side is facing down, and press it once more. Remove the sushi mat, cut it in half, then into 6 - 8 pieces total.
Place sushi rolls on a “sushi boat” or a plate and enjoy.
Glazed Spam Roll:
Glaze:
In a small pot, add all the ingredients and heat over medium until the sugar gets dissolved. Pour into a heat-proof container and reserve.
Pickle Relish:
In a heat-proof container, add all the vegetables, then bring the remaining Sushi-Zu from your rice to a boil. Pour that into your veggies, stir and let it cool to room temperature.
Assembly:
Light up a grill or heat a grill pan over medium-high heat and spray with cooking oil; once hot, add spam and grill on all sides. Cut off the heat and brush your spam with glaze on every side, reserve.
Take ½ sheet of nori, and using dampened hands, spread ½ cup of sushi rice to cover it, leaving a ½ “ strip of uncovered nori at the top. In the lower ⅓ of your roll, add 2 pieces of Spam.
Using a sushi mat, roll it up until both ends meet, gently press along the whole log, roll your log so the different side is facing down, and press it once more. Remove the sushi mat, cut it in half, then into 1” rolls. (8 pieces total)
Place sushi rolls on a “sushi boat” or a plate and garnish with a light spoon full of pickle relish and a cilantro leaf on each roll.
