Step 1: You will need:

• some sushi rice
• some nori , dried seaweed sheets
• 2 medium avocado strips
• some prepared crab
• 2 medium shrimp
• thinly sliced salmon
• some sesame seeds
• some roe
• 1 makisu
• 1 knife
• 1 bowl of water

Step 2: Arrange the fillings

Dip your hands in a bowl of water to moisten them, this will stop the rice from sticking to your fingers

Place the nori on a flat surface. Lay the salmon slices on first, half on and half off the end nearest you. Spread a thin layer of the specially prepared sushi rice over half of the Nori, ensuring that the rice is stuck without mashing the kernels.

Tear the tails off the shrimp, these would be too tough to eat. Then split them in two
Next lay the avocado on the rice…
Followed by the crab..
Then the shrimp

Step 3: Roll

Fold the nori inside the rolling mat. Then apply some pressure to shape the maki. Make sure the salmon is neatly tucked in, then apply more pressure.

Now with the salmon strip facing up continue to shape the roll.

Step 4: Slice it up

To ensure a smooth cut, dip the end of your knife in water. Trim off the rough ends and slice in half. Place the 2 pieces next to each other and cut into 6 even sized portions.

Step 5: Finishing touches

Arrange the bite size portions on a serving plate with the salmon strips facing up. Carefully spoon a little roe on top of each piece Finish off with a dusting of sesame seeds. When making the sushi, the look of the food is crucial.

Serving the Sumo-San Roll

It’s Party time and you are thinking “how can I rock the socks of my friends this time!?!” your local KAIZEN Chefs have come up with the best sushi rolls there is ya’ll. This sushi lesson from KAIZEN Superior Chefs is none other than the ROCKIN’ ROLL. KAIZEN Chefs drank long and hard, testing many rolls with several NFL beer favs (Shiner Bock, Bud-light, Corona, Dos XX’s, Coors, Miller High Life, Sam Adams even Nati-Light) and the Unagi in this roll (grilled eel with sweet sauce) is the only ninja contender tasty enough to take on the pallet of a hot wing, nacho, potato chip lovin’, die hard church missin’, Dallas Texas football fans. Yes folks if KAIZEN Superior ROCKIN’ ROLLwas reincarnated, there is no doubt that this rebel roll is coming back as a Chuck Norris/Liddell super human with an arm like Romo. ROCKIN’ ROLL sushi taste so good it make you want to have another bite. Enjoy our personal KAIZEN ROCKIN’ ROLL recipe Sushi Dallas!

Ingredients

• 3 cups sushi rice
• Nori Seaweed
• 1-2 package Glazed Cooked Eel Fillets Unagi (this can be easily located in any Asian Grocier)
• 4 oz cream cheese (at room temp)
• 1 Large Avocado

Notes for Panzies-

This particular roll uses no raw meat. Unagi is the Japanese word for cooked eel with sweet tariaki sauce, so for those guest of yours that cower to the idea of the sushi stereo-types, use your  rapid ninja master voice and proudly declare “If you don’t eat my sushi, you shame my entire KAIZEN family! Hi-YA!”

Rock N Roll - The Kaizen Way

1. Cook sushi rice
2. Slice the unagi into thin strips about 1/2 inch wide.
3. Slice the avocado into thin strips, about 1 cm wide.
4. Cut cream cheese into thin sticks, smaller than both the avocado and unagi.
5. Now take your Nori seaweed wrap and spread/flaten Sushi rice on the rough side of the Nori.
6. Once your Nori is has rice on it flip it over so that the rice is face the table and the seaweed is upward towards you. Also turn the Nori horizontal.
7. Place pieces of Cream Cheese, Unagi, and Avocado on top of the seaweed in the middle and in a straight line. (about 3 pieces of Avocado, 2 pieces of Cream Cheese and 4 pieces of unagi)
8. Then Roll and eat.

**You can buy Unglazed Eel Fillets, but we really suggest not to. Glazed Unagi has a sweet sauce that just pairs wonderfully with any most light beverages. You can purchase the sauce seperatly at your local Asain Grocier just look for “Eel Sauce” or Teriaki can be used a substitute.

]]> http://www.sushidallas.org/sushi-lessons/rockinroll/feed/ 0 http://www.sushidallas.org/sushi-lessons/spicy-tuna/ http://www.sushidallas.org/sushi-lessons/spicy-tuna/#comments Fri, 29 Jan 2010 06:01:03 +0000 Abbie Beltran http://www.sushidallas.org/?p=13 Kaizen Superior – Hot & Spicy Tuna Roll

A good spicy tuna roll is not for the weak of tongue, it needs to be HOT & SPICY! So as Dallas Texans know it can get hot in our city paradise, be cautious of the heat packed in The Kaizen Superior Hot & Spicy Tuna Roll. This bold Spicy Tuna Roll is more than just a hot piece of sushi, it is daring and almost dangerous, however charming to the eye, with a lusty heated fiery deliciousness that your taste buds will thank you for. In fact, Hot & Spicy Tuna Roll is like every Dallasite, awesome.

Ingredients

• nori seaweed
• 1 teaspoon of Sriracha Hot Chili Sauce
• 1/2 teaspoons of mayonnaise
• 1/2 oz. of chopped scallions
• dash of cayenne pepper
• soy sauce
• 1 cup of cooked sushi rice
• 1/4 lb. sashimi-grade raw tuna (block, also keep chilled prior serving)
• 1teaspoon Dry Chili Oil (the proper bottle will have pieces of crushed tie)

Note for Panzies

You can adjust the chili sauce to your liking or leave out the cayenne pepper. The recipe above is not written in stone, nor will you get struck down by our ancient Samurai Warrior ancestors.

Spicy Tuna – The Kaizen Way

1. Dice the tuna into quarter of an inch cubes. Be sure that the Tuna is chilled.
2. Mix the scallions, Sriracha, and Chilli oil, cayenne pepper into a bowl.
3. Once you’ve mixed you ingredient add the tuna and mix into the marinade.
4. Let the tuna absorb the spices in the bowl.
5. Now take your Nori seaweed wrap and spread/flaten Sushi rice on the rough side of the Nori.
6. Once your Nori is has rice on it flip it over so that the rice is face the table and the seaweed is upward towards you. Also turn the Nori horizontal.
7. Place the spicy tuna pieces on top of the seaweed in the middle and in a straight line.
8. Then Roll and eat.

**For extra pizzazz you can add Veggies like avocado, bell pepper, bean sprout, cucumber, etc!

There are literally over 40,000 different kinds of rice grown all over the world, except Antarctica. However, despite myths only one kind of rice can/should be used for making sushi: SUSHI RICE. So when you purchase your “Sushi Rice” be certain that the words “Sushi Rice” is on the face of the bag.

Also be sure to purchase ” Seasoned Vinegar for Sushi”, you can use regular white vinegar, but this would mean you have to risk adding the sugar, salt and lemon juice in to the rice mix to ease the white vinegar. Basically it is easier and wiser to just buy “Seasoned Vinegar for Sushi” which can be found in any Asian grocer.

Ingredients

• 3 cups Sushi rice
• 3 1/4 cups water
• 1/3 cup Seasoned Vinegar for sushi rice

Sushi Rice the Kaizen Way (Makes 4-6 servings)

1. Wash the sushi rice with a sushi strainer under cold running water, until water runs completly clear.
2. Place the rice in to a pan with your water, cover the pan and bring to a boil as quickly as you can (using a rice cooker is the ultimate trick for quickly serving rice).
3. Once rice is bowling, turn the heat down and let simmer for 10 mins. (Do not at any point remove the lid)
4. Put the rice in a “sushi-oke” (a large, very shallow bowl * using a large bamboo bowl is superb).
5. Evenly spread the sugar, water, and vinger over rice while hot.
6. Genltly stir/mix the rice with a “shamoji” (wooden spatula) be cautious on breaking the gains of rice.
7. Cover the bowl of rice and allow to cool until room tempature

Your sushi rice should be sticky, and not too soft, almost dough like. Enjoy! We also posted this video from youtube.com, which can further your understanding of making sushi rice.