寿司テーブル   La Table de Sushi

Sushi Table Asian Bistro

Basic Equipment

Maki Su

Made by tying bamboo sticks together with cotton string to form a mat, for rolling sushi.
Sushi Knife
Most important is that you keep it sharp, sushi must be cleanly cut. good tools are essential to good cooking, Sashimi knife is long, thin-bladed knife developed to cut boned fish fillets. A European meat slicer can do the same basic jobs.
Rice Cooker
Make cooking rice easy, they automatically regulate the heat and time for cooking.
Shamoji
Paddle of rice, used to cut and serve sushi rice, best is wooden ones absorb flavors, plastic ones are just fine.
Hangiri
Rice Tub, used to cut the sushi vinegar into the rice, best is wooden ones absorb flavors, stainless steel bowl just fine.
Basic Ingredients
I always recommend using the best ingredients you can get.
Sushi Vinegar
Seasoning vinegar
Nori
Thin sheets of dried sea vegetable. Nori is often roasted over a flame until its colour turns from
Gari
Pickled ginger, usually pink and thinly sliced. Served with sushi to cleanse the palate between courses.
Gohan
Rice, the best rice for sushi is short-grain white rice.
Goma
Sesame seeds, there are black (kuro Goma) and white (shiro Goma) sesame seeds. Mostly use the white.
Shoyu
Fermented soy sauce made with cultured wheat and soybeans, water and sea salt.
Wasabi
A light green Japanese root that has been dried, powdered, and made into a paste. It is traditionally used as a seasoning in sushi, sashimi, and in dipping sauces. Wasabi is very hot with a taste reminiscent of horseradish.
Sesame oil
Is a distinctive nutty seasoning. use it in spicy tuna.
Shichimi
Japanese Seven-spice pepper seasoning.
Avocado
Native to the tropics and subtropics, this rich fruit is known for its lush, buttery texture and mild, faintly nutlike flavor. Haas avocados from California are sweet and creamy, best recommend.
Crabmeat
Always cooked when used in sushi. The most important thing about using crabmeat is squeeze out all the liquid from the crabmeat.
Cucumber
Japanese cucumber is best, English cucumber is fine, doesn’t need to be peeled. it’s crisp and refreshing.

Sushi Rice
Ingredients:
2 cups uncooked, matured short-grain
2 ½ cups cold water
This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water. (Vary depending on the quantity of rice.)
1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 minutes. This will allow the grains to absorb moisture and start to swell.
2. Put the rice and water in a pan with a tight-fitting lid. Bring the mixture to the boiling point. Cover the pan and simmer for about 10 minutes. Resist the temptation to lift the lid while the rice is cooking.
3. Turn off the heat, cover the pan with a lid. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl, put kelp in the sushi vinegar mixture. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.
4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, and then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
5. Continue cutting - never mashing or stirring - the rice, adding ½ cup sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.

Makizushi or Makimono
Makizushi or makimono is cylindrical piece, formed with the help of a bamboo mat, called a makisu. makizushi is generally wrapped in nori, but can occasionally be found wrapped in soy paper, cucumber, or parsley. which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.
Futomaki
is a large cylindrical piece, with nori on the outside. They are often made with two or three fillings that are chosen for their complementary tastes and colors. Futomaki is often vegetarian, but may include non-vegetarian toppings such as tiny fish roe and chopped tuna.
Hosomaki
 is a small cylindrical piece, with the nori on the outside. A typical They generally contain only one filling, often tuna, cucumber, or more recently, avocado. kappamaki a kind of hosomaki filled with cucumber.
Uramaki
is a medium-sized cylindrical piece, with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients, Uramaki has not been so popular in Japan and most of makimono is not uramaki because it is easy to hold makimono with nori skin by fingers. However, since some Western people dislike the black impression of makimono with nori skin, uramaki has become more popular in Western countries than nori-skined makimono.

How to Make Roll
First, Use vinegar with water by 1:3 for moistening your hands and not to stick much.
Seaweed outside Shrimp rolls
Ingredients:
1 seaweed sheets
Sushi rice
2 teaspoons flying fish roe
cucumbers cut into thin, lengthwise slices
3 jumbo shrimp, cooked, shelled, veins and tails removed
avocados, peeled, pitted and sliced
lettuce leaves, sliced
Seaweed outside rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serve rolls immediately they are made as the rice inside expands and the seaweed tends to split.
Directions:
1. Lay 1 seaweed sheet on a rolling mat and put sushi rice on it. Spread rice over seaweed sheet, leaving 3/4 inch of bare seaweed at far side and making a small ledge of rice in front of this bare strip.
2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread.
3. Lay 2 shrimp along center, with cucumber.
4. Lay slices avocado along centre. Add  lettuce.
5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch strip of seaweed rice-free.
6. Covering roll (but not rice-free strip of seaweed), hold rolling mat in position and press all around to make roll firm.
7. Lift up top of rolling mat and turn roll over a little more so that strip of seaweed on far side joins other edge of seaweed to seal roll. Use your fingers to make sure roll is properly closed.
8. Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.
9. Using a sharp knife, cut in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-size pieces. Cut gently to maintain shape.

Inside-out California Rolls
Ingredients:
1 half-size sheet seaweed paper
1 quantity sushi rice
sliced cucumber
Flesh of 1 avocado
2 oz crab meat
Toasted sesame seeds.
As its name suggests, California Roll is hardly a classical sushi recipe. It is, however, extremely popular across the United States and elsewhere. It is a superb blend of textures - cooked crab, avocado and cucumber.
Although it is quite possible to make a small roll with sparing amounts of these fillings, inside-out rolls allow for generous servings. A vegetarian version of the California Roll can be made using a combination of cucumber, cooked dried gourd, thinly sliced parboiled carrot and cream cheese!
Directions:
1. Cover the sushi mat with Clingfilm. Lay the seaweed paper on top and cover with a thin layer of sushi rice. Dip your fingers in a bowl of rice vinegar-water, then lightly press the rice with your fingers to secure it to the seaweed, then sprinkle with sesame seeds.
2.  Turn the seaweed paper and rice over on the covered mat.
3. Top with cucumber, avocado and crab meat.
4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and the ingredients in place.
5. Compress and shape the roll.
6. Unroll the mat and remove the Clingfilm.
7. Using a sharp knife, cutting into six pieces. 


Dragon Rolls
Ingredients:
1 half-size sheet seaweed paper
1 quantity sushi rice 
Flesh of 1 avocado
1 oz crab meat
2 piece tempura shrimp, available in market
3 piece sliced eel (unagi), available in Asian market
Unagi sauce, available in Asian market
Toasted sesame seeds.
Directions:
1. Cover the sushi mat with Clingfilm. Lay the seaweed paper on top and cover with a thin layer of sushi rice. Dip your fingers in a bowl of rice vinegar-water, then lightly press the rice with your fingers to secure it to the seaweed,
2. Turn the seaweed paper and rice over on the covered mat.
3. Top with cucumber, tempura shrimp and crab meat.
4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and the ingredients in place.
5. Compress and shape the roll.
6. Unroll the mat and remove the Clingfilm.
7. put the avocado and eel spread on the top of the roll.
8. Cover the roll with Clingfilm.
9. Compress and shape the roll again.
10. Unroll the mat and remove the Clingfilm.
11. Using a sharp knife, and cut into eight pieces. 
12. Squeeze the unagi sauce on top of the roll, then sprinkle with sesame seeds.

Nigirizushi 
hand-formed sushi consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of Wasabi and a topping draped over it. Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anago (sea eel), ika (squid), and tamago (sweet egg).

How to Make Nigiri-Zushi
      It is not so difficult to make a nigiri-zushi by hand-forming for the beginners, but requires a few years to master the way duly. Do not grasp and press nigiri and fish too tight, and try to introduce much air space hollows in the rice.  Also hand-formed nigiri and fish when picked up with chopsticks should not be easily dissolved until it is in the mouth. a contradictory story, is technique for a better taste of sushi differently. this is the most important factor to make a delicious nigiri-sushi. differ ways methods for forming nigiri, those variations by individual chef. Veteran sushi masters have their own, characteristic and excellent ways, quickness is also a factor to the lesser damages to the fish and rice, then it could be served faster.
Directions:
1. Moist your both hands with vinegar with water.
2. Take about one ounce of sushi rice in your right hand and make a rice ball within the palm.
3. Left hand pick up a piece of sliced fish by your index fingers hold on.
4. Right hand holding the sushi rice, scoop up a minimum of grated wasabi with the index finger.
5. Put the wasabi on the center of the fish.
6. Place the rice on the fish and wasabi.
7. Press the center of the rice a bit with the thumb to introduce some air into the rice. To letting in the air is the most important point in making the sushi delicious
8. Hold and close the nigiri by the four fingers and press with one right fingers.
9. Push the tip side of the nigiri by the left thumb at the same time. Do not press too firm but the fish must adhere to the rice
10. Rolling the nigiri with a help of right index finger make it upside down and fish side is up.
11. Press and push in the same way above. Do not press too much. The critical point is that the outer side of the nigiri is firm enough but inside is loose.
12. Pick up the nigiri and rotate horizontally by 180°.
13. Again press and push in the same way above.
14. Make a final make-up and adjustment on both sides, if necessary, with thumb and index or middle fingers, then press once more.


Gunkanmaki
is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, oysters, sea urchin, corn with mayonnaise, and quail eggs.
Ikura Sushi
For nigiri sushi, wrap a large strip of nori that covers the sides of the rice ball and protrudes around the top to form a cup. Fill the formed cup with a spoonful of Ikura Caviar.  careful not to let it spill over. Serve immediately as the nori  will wilt and turn soggy.


Sushi a la carte
Aji -- horse mackerel
Akagai -- ark shell
Ama-ebi -- raw shrimp
Anago -- conger eel
Awabi – abalone
Chu toro -- marbled tuna belly
Ebi -- boiled shrimp
Hamachi -- young yellowtail
Hirame – flounder
Hokkigai -- surf clam
Hotategai – scallop
Ika – squid
Ikura -- salmon roe
Kaiware -- daikon-radish sprouts
Kajiki -- swordfish
Kani – crab
Kanpachi -- very young yellowtail
Katsuo -- bonito
Kazunoko -- herring roe
Kohada -- gizzard shad
Kuruma-ebi – prawn
Maguro – tuna
Masu – trout
Mirugai -- surf clam
Negi-toro -- tuna belly and chopped green onion
O Toro -- fatty portion of tuna belly
Saba -- mackerel
Sake -- salmon
Sawara -- Spanish mackerel
Shako -- mantis shrimp
Shima-aji -- another variety of aji
Shime-saba -- mackerel (marinated)
Suzuki -- sea bass
Tai -- sea bream
Tako -- octopus
Tamago -- sweet egg custard wrapped in dried seaweed
Toro -- choice tuna belly
Tsubugai -- Japanese "tsubugai" shellfish
Uni -- sea urchin roe

Temaki
is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. is eaten with fingers because it is too awkward to pick it up with chopstick. For optimal taste and texture, temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite.
A sushi hand roll. It is easy to hold, difficult for the contents to spill while eating, and can be exquisite looking when filled with a variety of ingredients.

Crab Hand Roll
Ingredients:
1 half-size sheet seaweed paper
1 quantity sushi rice
1 sliced cucumber
1 Flesh of 1 avocado
1 Lettuce
Directions:
1. Place 1 half sheet of seaweed shiny side down diagonally in the palm of your left and right side of the sheet.  
2. Put a quantity of sushi rice on either the left side of the seaweed sheet. Spread the rice evenly over the quarter of the seaweed closest to your thumb.
3. Place your fillings across the rice so that the strips are diagonal.
Fold the top corner on the side with the rice around the rice and fillings.
4. Using your free hand fold the opposite corner of the seaweed over the filling and shape into a cone.
5. Seal the cone. Once your reach the seaweed end, seal the seaweed to itself using a small amount of water.