Broiled eel preparation. Sushi rolls and nigiri
Purchase broiled eel, vacuum packed with a delicious glaze.
For nigiri sushi topping, use the mid section of the fillet.
Cut 1 ¼ inch slices. Use both ends of the fillet to
slice ½ inch pieces for broiled eel roll. This is pre
cooked eel, the pieces should be baked in a toaster oven at
350 degrees F for 7 – 10 minutes, until they are sizzling
hot all the way through. The glaze is sweet so be careful
not to caramelize it, as it can burn quickly.
Nigiri The 1 ½ inch wide baked pieces
can now be easily formed into nigiri using the Sushi Magic
sushi maker. Place a dab of eel sauce on each piece of eel
in the mould, this will help the eel stick to the rice ball
when turning out of the mould. I leave out the wasabi on the
nigiri. Follow your handbook operating instructions. Glaze
with my special eel sauce recipe or bottle eel sauce from
the store. Garnished with chives cut to desired length.
Rolls The ½ inch narrow
pieces of eel are used for rolls, add avocado slices in the
roll. Follow the same lay up as for California roll in your
sushi handbook and roll it up in your sushi magic roller.
Slice into 8 even pieces Glaze with my special eel sauce recipe
or bottle eel sauce from the store. Garnished with a green
onion and scallion brush and carrot flower. There are instructions
for garnishes in this intermediate class coming soon.
Tilapia is a good example of the thinner fillets you may find
when purchasing fish. When slicing, cutting angles will be
different from the previous examples for salmon and ahi loins.
Once you get the hang of the different knife angles for slicing
this fish, you will find Tilapia one of the easiest fish to
prepare, using the techniques you already know from the basic
This Tilapia is a frozen imported product especially for sushi.
The flavor is mild and the texture similar to red snapper,
although slightly firmer. It has nice color contrasts of white
and pink. After you have made nigiri sushi toppings the remaining
pieces are delicious in tempura. It can be seasoned with a
dash of chili oil, or combination of shredded daikon and Sriracha
chili sauce as in the nigiri photo. Serve with soy sauce and
Spicy Scallop sushi cup
Sushi magic Nigiri maker will combine rice wasabi and seafood
together in one process however it will also make rice balls
for special techniques and recipes like sushi cups. Cut a
strip of Nori
1 ½ inches wide. Place a rice ball on its side at the
end of the nori strip. Align the base of the rice with the
bottom edge of the nori. Place a few rice grains on the other
end of the nori. Roll up the rice keeping nori pressed close
to the rice with your finger. At the end of rolling up the
nori strip, press lightly so that the rice grains glue the
cup together. Stand the cup upright, using a teaspoon with
spicy scallop filling.
Spicy scallop filling
¾ cup bay scallops (steamed or raw its your choice)
1 teaspoon Sriracha
1 heaping table spoon, mayonnaise.
Cooked or raw bay scallops are mixed with the mayo and chili
Roast Beef with Wami Sauce
Use very lean sliced roast beef. Roll up the beef slices loosely
and place on top of rice ball, sprinkle some chopped green
onions on the top then glaze with Wami sauce (see sushi sauce
Wami Sauce for roast beef nigiri
• 6 Oz. Sweet Mirin
• 3 oz. Cooking Sake
• 5-6 oz. Light Soy Sauce
• 1/2 teaspoon chopped garlic
• 1 teaspoon Wasabi
Place all ingredients except Wasabi in a non-stick saucepan.
Bring to a gentle boil, then reduce to 50% volume. Not too
much heat as Sweet Marin has sugar content, don’t caramelize
it. When reduced blend in the Wasabi, and simmer for a minute.
• 2 Moderately heaped teaspoon of corn starch
• 2-tablespoon cold water
Blend together and slowly stream into the sauce bring back
to a simmer for 1 minute, add enough cornstarch mix to thicken
to a gravy consistency. Cool then pour on top of beef Wami
Nigiri (see recipe in meat lovers section) this sauce is also
good on grilled salmon.
Spicy Italian sausage nigiri with red bell pepper
Grill sausage until completely cooked. Let them cool enough
so you can handle and slice them, slice diagonally to create
a pleasing shape. If you slice thin you can combine them with
rice in the nigiri maker, or if you like thicker slices, make
rice balls first (see page 14 of your sushi handbook), place
warm sausage on top. Depending how spicy hot the sausage is,
apply wasabi accordingly.
Slice bell pepper in rings then cut the rings in half, if
needed trim to a pleasing shape to fit on top of sausage.
Serve with wasabi pickled ginger and soy sauce. Each sausage
sushi can be eaten with a pinch of ginger, or place a pinch
of ginger on top of each sushi before serving. This sausage
ginger and bell pepper mix, taste good together.
Wash and clean radish, slice off enough of its base to stand
the radish up. Cut the top off to expose the white center
about the size of a nickel.
Using an apple corer (the one I use has a small diameter cutter,
made by Hamilton Beach) Push the cutting end as straight as
possible down into the radish. Continue pushing carefully,
stop about 1/8 inch from the base, and remove the cutter.
With a pairing knife make even, vertical cuts down the side
of the radish. Making sure to finish the cut about 1/8 inch
from the bottom. Make similar evenly spaced cuts all the way
around the radish.
Place radishes in a bowl of cold water leaving enough room
for radish to blossom into a small red and white flower. Refrigerate
overnight, the cut petals with slowly spread out.