Ichi Roll Recipes

ICHI-ROLL

Steps:

• Make the Rice: Wash rice well by rinsing 2 to 3 times without breaking the rice. Cook the rice a rice cooker according the manufacturer¿s instructions. While the rice is still hot, transfer it to a bowl and add the vinegar. Using a rubber spatula or wooden paddle, mix the rice until well coated with the vinegar, slightly cooled and glossy, about 5 to 6 minutes. Transfer the rice to a parchment paper-lined sheet pan, cover with a tea towel, and let cool for 30 minutes.
• To make the Filling: Finely chop the tuna and transfer to a bowl. In another bowl, whisk together the mayonnaise and Sriracha (add more Sriracha, if desired). Gently mix together the tuna and mayonnaise mixture.
• To make the Sushi Roll: Fold the nori sheets in 1/2 and break them apart. Working with 1/2 a sheet at a time, lay it on the bamboo mat shiny side-down. Spread an even layer of rice (not too thick) on the nori, and sprinkle lightly with the sesame seeds. Flip the nori over, and arrange the tuna mixture across the middle of the sheet, forming a horizontal line. Put about 20 pieces of kaiware evenly on top of the tuna line (make sure the sprouted ends face towards the ends of the roll, jutting out from the sides). Roll the nori over the tuna by lifting the near end over the top and rolling to meet the far end; then use the sushi mat to press the roll together. Repeat to make 4 rolls.

UNAGI ROLL (BROILED FRESH WATER EEL)

Steps:

• To cook the sushi rice - wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.
• Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.
• Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.
• Combine all ingredients in a saucepan. Cook just until sugar completely dissolves. Remove from the heat and cool completely.
• Combine all ingredients and set aside.

SPECIALTY ROLLS

Steps:

• For the citrus ponzu: Mix the soy sauce, vinegar, lemon juice and orange juice in a small bowl until combined. Add the kombu. Set aside. (The kombu can be removed once it is soft or can be left in depending on the desired level of flavor; I typically leave mine in.)
• For the rolls: Seed the cucumber and slice into thin strips about 1/8 inch wide and 7 1/2 inches long. Cut the kaiware from the sponge base and rinse the sprouts under cold water.
• Squeeze excess water from the crab and divide into 4 equal portions.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips into ice water to just moisten them. Gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Flip over the nori so it is rice-side down, keeping the long side of the sheet closest to you. Lay 1 1/2 ounces of the Dungeness crab lengthwise in the center of the nori sheet. Place 2 to 3 small (5-sprout) bunches of kaiware along the crab. Lay 3 to 4 pieces of cucumber against the kaiware.
• Wet your fingers again and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the filling ingredients. Tuck the edge of the nori around the filling and continue rolling the sushi until the seam is on the bottom of the roll. Use a makisu covered in plastic wrap to lightly press and shape the roll.
• Lay 3 pieces of the albacore slices end to end lengthwise down the top of the sushi roll making sure to cover the entire top of the roll. Lay a piece of plastic wrap over the roll. Take the plastic wrap off the makisu and use it to gently shape the roll. Carefully remove the makisu, leaving the plastic wrap formed on top of the roll. Cut the roll (through the plastic wrap) into 8 even pieces. Remove the plastic wrap and arrange the sushi pieces on a plate. Repeat with the remaining ingredients, making a total of 4 rolls.
• Place a very small amount of the grated garlic on top of each piece of sushi and drizzle the rolls with the citrus ponzu. Garnish with the scallions and toasted sesame seeds. Serve with soy sauce, pickled ginger and wasabi if desired.