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Sunday, December 16, 2012


Homemade roll: crab, egg, red pepper, cilantro and asparagus
Sticky rice bowl with fried egg, drizzled with eel sauce and spicy mayo

Last night I had a few friends over for a make-your-own sushi party! Over the thanksgiving holiday, I was treated to a make-your-own sushi bar put on by a relative who grew up in Japan. She is an expert on sushi making and passed on a few fun tips and tricks to me. After the trip, I could not wait to try my own sushi bar at home, hence my party last night! Unfortunately, we live in the midwest, far away from the ocean, so I made do without fresh squid, eel or fresh fish. My sushi "buffet line" included: 

- Sliced red pepper 
- Sliced cucumber 
- Sliced red onion 
- Blanched, sliced asparagus
- Bacon Bits 
- Cream cheese
- Japanese egg omelet
- Mock crab
- Shrimp ceviche 
- Scallion
- Cilantro 
- Jalapeno 
- Avocado
- Panko bread crumbs 
- Sesame Seeds 
- Eel sauce 
- Spicy Mayo 
- Pickled ginger 
- Wasabi 

Eel sauce and spicy mayo are used frequently, drizzled over fresh rolls for a sweet and spicy kick. I made the sauces from scratch, and they turned out fantastic. Here are the recipes:

Eel Sauce for Sushi 

1/2 cup soy sauce
1/2 cup mirin (Japanese sweet wine)
1/3 cup granulated white sugar 
1 tbsp minced ginger 
1 tbsp minced garlic

Heat all ingredients in small sauce pan and mix well over medium heat until mixture begins to boil. Reduce heat to low  and simmer until sauce has thickened. Refrigerate until you are ready to serve. 

Spicy Mayo for Sushi

1/2 cup mayo (preferably Kewpie- Japanese style mayo)
1-2 tsp sriracha hot sauce
1 squeeze of lemon juice 
1 tsp sesame oil 

Blend all ingredients well and serve with your sushi roll or over rice and veggies.  

Click below to watch a great sushi making video!

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