Gomokuzushi (Sushi on the fly)-Helen Horton

Here is a very easy way to have sushi for dinner any night of the week.  You can make it as fast as cooking rice and then a little stirring time.  We had this yesterday for lunch and it is kind of fun to roll it at the table.  Plus because you roll and eat, the nori stays a little crispy for an added texture. 

3 ½ cups Calrose rice

Enough water to cover 1 inch above the rice

3 inch square piece of Konbu

5 T. rice vinegar

5 T. sugar

2 t. salt

Wash the rice until the water is clear.  Add water and konbu and cook in rice cooker till done.  Let steam in pot for 10 minutes or so without taking the lid off.  Put rice in large bowl and mix in vinegar, sugar and salt.  Taking care not to smash the kernels of rice, stir and cool as quickly as you can while mixing all together.  It helps to have someone else fan it while you mix to speed the cooling process. 

10 med to large cooked shrimp, sliced in small chunks

1 avocado, peeled and cut into chunks

½ small cucumber, peeled and cut into small chunks

Nori

Soy Sauce

Wasabi

Then add your favorite mix-ins such as those above, shrimp, avocado and cucumber.  You can get these cut up while the rice is cooking.  Serve gomokuzushi in a bowl.   Also serve some nori cut in half or fourths plus soy sauce and wasabi.  At the table, each person can take a spoonful or two of the zushi, wrap it in the nori and dip in wasabi soy sauce.  It is an easy way to fix casual but gourmet sushi without all the fuss.

Homemade Soba Noodles-Helen Horton

1 beaten egg

2 T milk

½ t salt

1 c flour

Chicken or pork stock infused with fresh ginger

Combine egg, milk and salt.  Add flour to make stiff dough, about 1 cup.  Roll very thin on floured surface and let stand for 20 minutes.  Roll up loosely and slice ¼ inch wide.  Spread out over surface and let dry for 2 hours. 

Drop in boiling chicken or pork stock infused with ginger and cook uncovered for about 10 minutes.

This is one of Russell’s favorite dishes.  He was born in Japan and started slurping soba noodles when he was about 10 months old.  He loves homemade noodles.

Helen’s Sushi Party-Helen Horton

Rice and Nori

            Sushi Rice

            3 ½  cups Japanese short grain rice

            Enough water to cover the rice 1 inch above rice

            3 inch square piece of giant kelp

            5 T. Rice Vinegar

            5 T. Sugar

            4 t. sea salt

Wash the rice until there the water is clear.  Cook in rice cooker or put in pot and bring to boil then turn heat to low for about 18-20 minutes.  Turn the heat of and let steam for 10 minutes.   Don’t take the lid off during cooking or steaming.  Mix vinegar, sugar and salt in small bowl.

 Once it is cooked put in a large container, wood is best but anything you have will do.  Pour the vinegar mixture all around the rice and begin to mix in lifting the motion so you don’t smash the kernels of rice and cool it quickly as you mix it together.  It helps to have someone else fan it while you mix to get all the steam out quickly.

        Giant Kelp-buy at the Asian market and it keeps a long time.

        Nori-There are lots of grades of nori, basically the more expensive the better it tastes.  I buy a medium priced package and it works fine.  Usually haven’t toasted it but tonight we will give that a try.  Keep a long time if you have leftover sheets.

 Sushi Mat- buy at an Asian market or cooking store for $2-3

 Fillings

Shrimp-buy a medium size shrimp and shell it, then skewer and quick boil to keep it from curling, keep the tail on for maki zushi so it stick out the end, can take it off for Temaki zushi (Hand Rolls)

 Crab-you can get this in a container but since you need to little I usually buy a cooked crab leg and take the meat out.  You can also use imitation crab if you want.  Good with avocado.

 Salmon-buy a small piece of salmon that has not been frozen if possible, slice thin for maki sushi or flat for nigiri zushi

 Smoked salmon-buy in a package already sliced and use with cream cheese and dill

 Maguro-sushi grade tuna can be found frozen in Asian markets.  I buy a small piece at the fish market in Salt Lake.  Good all by itself with a little wasabi

 Avocado-take the seed out and slice right off the peel as you go to keep from browning

 Cucumber-discard peel and seeds and slice in long strips for maki zishi or Temaki zushi

 Asparagus-peel if skin is tough and parboil to crisp tender, good with crab and also good in Temaki zushi with tassel up

 Eggs-beat 2 eggs until white is well mixed but not to frothy.  Cook in a thin sheet on an oiled non stick surface and turn.  Don’t brown but should be just cooked through. Slice in thin strips.

 Chives-wrap in maki or temaki zushi and can also garnish with sliced chives

 Shitake mushrooms-buy the dried mushrooms at the Asian market which keep a long time.  Soak 4 large mushrooms in water until softened and cut off stems and discard.  Put soaking water, mushrooms, and 1 t. instant dashi in small pot with 1 T. sugar.  Cook on medium heat 3-4 minutes and add 1 T soy sauce.  Cook just until completely soft. Cool, drain and slice for maki zushi.

 Daikon Sprouts-these taste good but are really pretty garnishes in maki and temaki zushi. I often can’t find them because they are always sold out so I am using some sunflower sprouts.

 Inari zushi-buy inari wraps at the Asian market.  They won’t keep so buy just enough for your dinner.  Load with sushi rice.

 Garnishes

Pickled Ginger-buy in jars at Asian market but keeps a long time

 Dill-good in Philadelphia sushi and for garnish

 Roe Eggs-good as garnish, add a little crunch

 Sesame seeds-use white or black sesame to garnish, and used to make inside out sushi

 Sauces

Wasabi-buy powder in can or jar and mix with water to desired consistency.  As the water is absorbed it gets a little thicker so make slightly thinner than you want it.

Hot Mayonnaise-mix mayo with a little sirachi hot sauce to taste and test because it very hot.  It keeps a long time.

Accompaniments

Miso Shiro-simple soup with tofu, greens and scallions.  Miso comes in a container at the Asian market and keeps for a long time.

 Japanese Salad-simple salad with shredded lettuce and carrots and sesame dressing of your choice

 Edamame-I buy this at Albertsons and you can steam it right in the microwave.  Toss on a little kosher salt while it is hot and serve.

Sushi Brunch – The Jensens

We’ve started to eat make-your-own-sushi-roll for brunch before church on Sundays. Boys enjoy it. It’s yummy and messy. A typical setup is the sushi rice, avocado, celery, cukes, carrots, spinach and scrambled egg.

Shoyu Chicken – Holly Jensen

5 Lbs. Chicken [thighs are preferred]
1 C. Shoyu [soy sauce]
1 C. Sugar
1  14oz can Pineapple [tidbits]

Cook on stove until chicken is cooked.  Can bake in the oven as well.

Serve with rice, veggies, salad and for the perfect Hawaiian plate lunch, add potato or macaroni salad.

Adjust amounts for less chicken.

Teriyaki Chicken Wings – Helen Horton

2 dozen chicken wings

Salt and fresh ground pepper

1 T sesame seeds, toasted

½ bunch fresh cilantro, chopped

 Teriyaki Sauce

1 c soy sauce

1 c fresh grapefruit juice (or fresh OJ)

½ c hoisin sauce

¼ c ketchup

3 T brown sugar

1 fresh hot red chili, finely diced

3 garlic cloves, smashed

¾ inch piece fresh ginger sliced and smashed

 Preheat oven to 400 degrees.

 Season chicken wings with salt and pepper.  Line the wings in a single layer on a baking sheet covered in foil.  Bake for 20 minutes or until crispy and wings are cooked through.  (Depends on the size of wings)

 Combine sauce ingredients in large bowl.  Dump the wings into the bowl and toss to coat with the sauce.  Transfer to a serving platter and sprinkle with sesame seeds and cilantro.  Serve hot.

 I use this sauce on other chicken parts.  It is great to serve some of the leftover sauce for dipping at the table.

This is one of Audrey’s favorites.