Recipe provided by Chef Shuji Hiyakawa, Ooka Restaurant
SPICY TUNA ROLL
Ingrediants:
4 cups sushi rice
4 sheets nori (dried seaweed)
1 Tbsp white sesame seeds
1/2 pound fresh maguro (raw tuna)
1 Tbsp mayonnaise
1/2 tsp toban-jan or sciracha
Preparation:
Chop tuna and mix with mayonnaise and toban-jan. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Sprinkle sesame seed on top of the sushi rice. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Makes 4 rolls.
CALIFORNIA ROLL
Ingredients:
4 cups sushi rice
4 sheets nori (dried seaweed)
1 Tbsp white sesame seeds
1/2 pound pasteurized crab meat
4 oz. julienned cucumber (no seeds)
Preparation:
Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Sprinkle sesame seed on top of the sushi rice. Place 2 oz crab and 1 oz cucumber lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Makes 4 rolls.
