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Lesson 7: Sushi Sauces

Recipe for Reconstituting: Wasabi Powder

Use equal quantities of water to powder, e.g. 1 tablespoon powder to one tablespoon water. Place the powder in a small cup or bowl. Add water to the wasabi and mix with a spoon to make a firm paste. Make as much as you think you might need. The above measure will serve 2 to 4 people depending on their level of use. You may refrigerate leftovers; however, it does start too lose it's kick after a couple of days.

Wasabi Powder

Ponzu Sauce

Makes 1 ½ cups of sauce
• ¾ cup Kikkoman light soy sauce
• ½ cup fresh lemon juice
• ¼ cup dashi

Blend all ingredients together. Store in the refrigerator.

Dashi is a fish stock made from dried bonito fish simmered in water to extract the flavor. A dashi powder is available that dissolves in boiling water and is easy for making small or large amounts of stock. To make a small quantity, use about ½ teaspoon of dashi granules to ¾ cup of boiled water. Mix dashi, soy sauce and lemon juice together in a jar. When ready to serve, pour a small amount on albacore Nigiri.

Dashi is also used in miso soup and other simmering dishes such as noodle cooking stock.

Spicy sauce for dynamite roll topping is in the Sushi roll section , California roll with spicy tuna topping

More sauces in the intermediate sushi lessons

<Lesson 6 (How to make meat sushi lesson)   | Sushi Lessons Index |   Lesson 8>(Sharpening sushi knife lesson)
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