Good sushi (& how to make it)?

Question

I've got the basic idea on making stuff like tempura roll, California roll & salmon roll, but I'm looking to expand my know-how of raw fishy delicious-ness. Any recipes/suggestions on types of sushi, what fish to keep an eye out for, etc?

Answer 1

CALIFORNIA ROLL STUFFED CHICKEN:

4 boneless/skinless chicken breasts
1 ripe avocado sliced lengthwise into ¼” slices.
1 block of fat-free cream cheese
4 tsp garlic granules or powder
2 tbsp soy sauce
½ tbsp olive oil
*below items are optional
2 sheets of roasted nori seaweed
imitation crab flakes (or real crab flakes if you have access)

Preheat oven to 450F.

1. Use a glass casserole dish with a lid, preferably a medium sized one.

2. Coat the bottom of the dish with the olive oil.

3. Pound chicken breasts flat (or at least somewhat flat).

4. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast.

5. Place ¼ of the block of cream cheese beside the avocado - and spread it across the chicken breast in the same direction as the avocado line.

6. Sprinkle 1 tsp garlic on each avocado and cream cheese line.

7. Drizzle ½ tbsp soy sauce on each chicken breast.

8.*add optional items* Break Nori sheets in half and place each half on top of each avocado and cream cheese line, place a thin row of crab flakes on the line if desired.

9. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling (this will keep the cream cheese from leaking out.

9.1 *you may want to utilize toothpicks to keep the chicken rolled up to your liking.

10. Place each “roll-up” in the casserole dish making sure they do not fall open.

11. Cover casserole dish.

12. Bake for 45 minutes or until chicken is cooked through.

*you may add soy sauce or teriyaki to your taste.

Answer 2

Sushi rolls (Maki-zushi)

Ingredients:
2½ cups Japanese short-grain rice (like Koshihikari rice)
2½ cups cold water
4 tablespoons rice vinegar
3 tablespoons superfine (caster) sugar
2 teaspoons salt
Your choice of fillings (see Sushi roll variations below)
6 sheets nori
Japanese soy sauce
Pickled ginger (gari)
Wasabi paste

Method:
PLACE the rice in a colander and rinse thoroughly under the tap until the water runs clear, then drain well. PLACE the rice and the cold water in a medium saucepan and bring to the boil. COVER the saucepan, turn the heat down to very low, and cook for 15 minutes without lifting the lid. TURN off the heat and allow to stand 10 minutes more, still covered, then spoon the rice into a large bowl. MIX together the vinegar, sugar and salt in a small bowl until the sugar dissolves, then drizzle over the rice. MIX together gently to coat the rice with the sushi vinegar, then set aside to cool to room temperature. TOAST each nori sheet very lightly by passing back and forth quickly over a stove-top hot plate (don't place it too close to the heat or else the delicate nori will burn). FOR instructions on how to fill, roll and eat sushi rolls click here.

Sushi roll variations. The range of possible fillings for sushi rolls is enormous. By mixing and matching various ingredients you can create many different varieties. Here are some popular fillings, followed by a selection of our favorite sushi rolls:
Smoked salmon
Cooked shrimp (prawns)
Crab (or surimi)
Very fresh raw tuna and salmon
Tofu (firm or silken)
Eggs (made into an omelet and cut into strips)
Toasted sesame seeds
Cucumber
Avocado
Scallions (spring onions)
Mushrooms
Snow peas
Snow pea sprouts
Asparagus (lightly steamed)
Carrot

Each of the following sushi recipes makes 6 sushi rolls (or approximately 36 sushi rounds):

Smoked salmon and asparagus sushi rolls. Cut 6 oz (180g) of smoked salmon into thin strips. Lightly steam 12 trimmed asparagus spears, then refresh them in cold water. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of salmon and asparagus on top. Roll the sushi up and cut into 1½-inch rounds to serve.

Tuna and cucumber sushi rolls. Cut a 10 oz (300g) piece of very fresh raw tuna into thin strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of tuna and cucumber on top. Roll the sushi up and cut into 1½-inch rounds to serve.

Shrimp and vegetable sushi rolls. Cut 12 large peeled, cooked shrimp (prawns) in half lengthways. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Trim and cut 2 scallions (spring onions) into thin diagonal slices and thinly slice the flesh of ½ an avocado. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.

Tofu, sesame and mixed vegetable sushi rolls. Lightly toast 3 teaspoons of sesame seeds in a frying pan. Cut 6½ oz (200g) of firm tofu into thin strips. Peel and grate a small carrot. Remove the stems from 6 fresh shitake mushrooms (or use soaked, dried mushrooms or regular mushrooms) and thinly slice the flesh. Wash and drain ½ cup snow pea sprouts. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal quantities of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.

California sushi rolls. Cut 10 oz (300g) of crab (or surimi) into thin strips and mix with 2 tablespoons of Japanese or regular mayonnaise. Peel an avocado and cut the flesh into strips. Peel and remove the seeds from half a small-sized cucumber and cut the flesh into thin strips. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of crab, cucumber and avocado on top. Roll the sushi up and cut into 1½-inch rounds to serve. As a variation, replace the crab with cooked shrimp.

Egg and vegetable sushi rolls. Cook an ordinary omelet using 2 eggs seasoned with salt and pepper, then slice it into thin strips. Cut 12 snow peas into thin strips and grate a small carrot. Smear a small amount of wasabi in a horizontal line across the middle of each rice-topped nori sheet and arrange equal amounts of each filling on top. Roll the sushi up and cut into 1½-inch rounds to serve.

How to roll sushi

Steps:
1. Place a nori sheet on your rolling mat and spread 1 cup of cooked sushi rice evenly over the nori by pressing with wet fingertips, leaving a 1-inch border at the far edge.

2. Smear a small amount of wasabi in a line across the middle of the rice (be sparing with wasabi, it's hot!).

3. Arrange small portions of your chosen fillings (in this case, smoked salmon slices and avocado) on top of the wasabi in a horizontal line down the center of the rice.

4. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder (like a fat cigar).

5. Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you'll break the sushi roll).

6. Cut each sushi roll into 1½-inch rounds using a sharp, damp knife (it's important that you re-moisten the knife after each cut).

7. Serve the sushi with a small bowl of shoyu (soy sauce) for dipping, extra wasabi for those who like their sushi extra hot, and slices of gari (Japanese pickled ginger) for cleansing the palate between sushi pieces. You can eat sushi with your hands or with chopsticks.

Good luck!