Best 2 Aji Sai Sushi Recipes
**Aji Sai Sushi: A Culinary Journey Through Flavors and Traditions**
Originating from the vibrant streets of Japan, Aji Sai Sushi is a delectable dish that has captivated taste buds worldwide. This iconic cuisine showcases the perfect harmony between fresh, high-quality ingredients and meticulous preparation techniques. Embark on a culinary adventure as we unveil the secrets behind Aji Sai Sushi, exploring its variations and providing step-by-step recipes to recreate this masterpiece in your own kitchen. From classic nigiri and sashimi to innovative fusion rolls, our comprehensive guide will equip you with the knowledge and skills to prepare this exquisite dish like a true sushi master.
EEL SAUCE
Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)
Provided by noogie01
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 24.5 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1202.6 mg, Sugar 23.3 g
MASTER SUSHI RICE
Steps:
- Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.
- In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
- Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.
- In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.
- In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil.
- Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
- PLATING
- On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi. Enjoy.
- Wine Suggestion: Haru Junmai-Ginjo Sake
Tips:
- To make perfect sushi rice, use a medium-grain rice like Koshihikari or Nishiki. Rinse the rice thoroughly under cold water until the water runs clear.
- Cook the rice according to the package instructions. Once cooked, let it cool slightly before adding the sushi vinegar.
- When preparing the fish and seafood for sushi, make sure it is fresh and of the highest quality.
- Cut the fish and seafood into thin slices, against the grain. This will help prevent the fish from falling apart when you eat it.
- Use a sharp knife to cut the sushi rolls. This will help to create clean, even cuts.
- Serve the sushi with soy sauce, wasabi, and pickled ginger.
Conclusion:
Aji Sai Sushi is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are a beginner or a seasoned sushi chef, these tips and recipes will help you create perfect sushi rolls every time.
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