4 dried shiitake mushrooms
8 ounces water, warm
4 ounces shoyu
1 tablespoon brown sugar
1/2 cucumber
5 ounces sushi-quality fish fillets such as ahi, salmon, flounder or sea bass
3 nori sheets
18 ounces Zushi (Sushi Rice), recipe follows
2 ounces pickled ginger
2 ounces wasabi paste
Servings: 36
1. Soak the mushrooms in hot water for 20 minutes. Remove the mushrooms and reserve 4 ounces (120 grams) of the liquid. Trim off the mushroom stems.
2. Julienne the mushroom caps. Combine the reserved soaking liquid with 2 tablespoons (30 milliliters) of the shoyu and the brown sugar. Simmer the caps in this liquid and reduce au sec. Remove from the heat and refrigerate.
3. Peel and seed the cucumber; cut it into strips the size of pencils, approximately 6 inches (15 centimeters) long.
4. Trim the fish fillets of any skin, bone, imperfections or blemishes. Cut the fillets into strips the same size as the cucumbers.
5. Cut the sheets of nori in half and place one-half sheet on a napkin or bamboo rolling mat. Divide the rice into 6 equal portions; spread 1 portion over each half sheet of nori, leaving a 1/2-inch (12-millimeter) border of nori exposed.
6. Spread 1 teaspoon (5 milliliters) of wasabi evenly on the rice.
7. Lay 1/6 of the mushrooms, cucumber and fish strips in a row down the middle of the rice.
8. Use the napkin or bamboo mat to roll the nori tightly around the rice and garnishes.
9. Slice each roll into 6 pieces and serve with the remaining shoyu, pickled ginger and wasabi.
Yield: 36 Pieces
8 ounces water, warm
4 ounces shoyu
1 tablespoon brown sugar
1/2 cucumber
5 ounces sushi-quality fish fillets such as ahi, salmon, flounder or sea bass
3 nori sheets
18 ounces Zushi (Sushi Rice), recipe follows
2 ounces pickled ginger
2 ounces wasabi paste
Servings: 36
1. Soak the mushrooms in hot water for 20 minutes. Remove the mushrooms and reserve 4 ounces (120 grams) of the liquid. Trim off the mushroom stems.
2. Julienne the mushroom caps. Combine the reserved soaking liquid with 2 tablespoons (30 milliliters) of the shoyu and the brown sugar. Simmer the caps in this liquid and reduce au sec. Remove from the heat and refrigerate.
3. Peel and seed the cucumber; cut it into strips the size of pencils, approximately 6 inches (15 centimeters) long.
4. Trim the fish fillets of any skin, bone, imperfections or blemishes. Cut the fillets into strips the same size as the cucumbers.
5. Cut the sheets of nori in half and place one-half sheet on a napkin or bamboo rolling mat. Divide the rice into 6 equal portions; spread 1 portion over each half sheet of nori, leaving a 1/2-inch (12-millimeter) border of nori exposed.
6. Spread 1 teaspoon (5 milliliters) of wasabi evenly on the rice.
7. Lay 1/6 of the mushrooms, cucumber and fish strips in a row down the middle of the rice.
8. Use the napkin or bamboo mat to roll the nori tightly around the rice and garnishes.
9. Slice each roll into 6 pieces and serve with the remaining shoyu, pickled ginger and wasabi.
Yield: 36 Pieces
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