With some very good local sales on tuna and crab I was able to make some great sushi last night. I've been working on the Sushi making technique for some time now and my skills are slowly growing, very slowly. I've been able to make rolls that were very tasty but have not been able to make them beautiful yet, although the appearance is getting better.
There are some very good Sushi resources on line. Makemysushi.com is a very useful site. A very good video on making maki sushi here.
Last night I made Tuna Tataki. A very nice piece of tuna about 1 inch tall and wide and about 5 inches long. Simply rolled in pepper, salt, and garlic and lightly seared on all four sides. Sliced and drizzled with a teriyaki sauce.
For the Maki (rolled sushi) 4 different rolls were prepared.
A classic California Roll. Crab meat, Avocado, carrot and cucumber.
Tuna Sushicado Roll. Tuna (yellowfin), Avocado, cucumber.
Dynamite Roll, Spicy tuna, Crab Meat, Avocado, cucumber.
Maryland Crab Cake Roll, Crab salad, Avocado, carrot.
For the spicy tuna.
1-2 ounces of fresh tuna finely minced.
Siracha pepper sauce to taste.
Mayonnaise 1-2 tsp to desired consistency.
Siracha is pretty powerful so add slowly until you find the right heat level. The mayo helps with the consistency and fades in the background of the flavors.
Crap Salad.
1-2 ounces fresh real crab minced.
Mayonnaise to desired consistency.
1-2 Tbsp Stone ground mustard to taste.
This was a happy experiment. The mayo and mustard mix is used in classic Maryland Crab cakes, It worked very well here. It provided an unexpected and wonderful flavor. In future versions I'll try some different mustard's to test different flavor profiles.
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