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Sushi Ingredients Made Easy

Avocado Selecting the right avocados for sushi is essential. You’ll want ripe avocados that have a vibrant green color and that don’t give too much when gently squeezed. Avoid avocados with bruises or ones that are too firm.

Bonito Granules (Hondashi) I’m not sure this powdered soup base gets the credit it deserves. It is a very close duplicate of the real thing unlike many powdered or cubed bouillon products. It’s also more readily available in supermarkets than the dried bonito flakes and dried kelp needed to make dashi traditionally. Never boil bonito granules. The flavor remains gentle when simply stirred into very hot water. When exposed to high room temperatures, the flavor of bonito granules can become negatively altered. To prevent this, store in a cool dry place or store in the refrigerator.

Bonito Flakes (Katsuobushi) The traditional method of preparing lightly flavored dashi stock requires the use of these smokey flavored flakes known as katsuobushi. Purchase them from Asian markets or specialty grocery stores. Once opened, store the bonito flakes tightly sealed in a cool, dark place.

Daikon Radish are thick, white radishes that are more root-like in quality than many radishes. Purchase ones that are firm to the touch. If it is cut into sections, which is common, check that the cross section does not appear to be spongey. Store daikon radishes in your refrigerator.

English Cucumber have thin skins and less obtrusive seeds than your typical garden cucumbers. If Japanese cucumbers are available they are excellent substitutes for the English variety because of their similar qualities.

Furikake is a rice condiment that is available in many varieties. The shiso, or dried perilla, variety is my favorite. In the shaker, it has a deep plum (almost black) color. It is very unassuming. The moment it makes contact with the rice, it imparts a very pleasant magenta color. Check the labels of furikake shakers and purchase what sounds most appealing to you. Store the furikake in your spice cabinet like you would any spice blend. For additional uses, try it as a sprinkle over eggs, fries, or sandwiches.

Garlic Chili Paste also known as sambal, is an indispensable condiment for adding spicy flavor to recipes. Jars of it can be easily located in supermarkets in the Asian specialty aisles.

Ginger Root For best results, purchase smaller, young fresh ginger roots. Inspect the roots before buying. Avoid ones that are overly bruised, contain molded spots, and appear somewhat dried. Store fresh ginger root in your refrigerator. Try this quick and efficient method for peeling away the thin skin that works much better than a paring knife: Break off any very small “knots.” Use the curved edge of a spoon to peel the skin away. Only the thin skin will be removed and you’ll have more root leftover.

Japanese Bread Crumbs (Panko) are widely available in most supermarkets where breadcrumbs are found. In a pinch, coarsely crushed saltine crackers are a better fit than fine ground Italian style bread-crumbs.

Japanese Soy Sauce Did you know that each country producing soy sauce has a unique brewing style? For all of the recipes in this book, the use of Japanese-style soy sauce is key to producing the desired results. You may opt to use low sodium varieties for dipping sushi, but be sure to use the full sodium variety when incorporating into a recipe.

Kelp (Konbu) Kelp is an important seasoning for dashi stock. Look for sheets of dried kelp in packages. Usually the large seaweed is folded. It is deep green in color and often appears to have a white, powdery substance rubbed across the surface. To use kelp, cut away just the part you need. Use a damp towel to wipe away some of the white powder. Keep kelp in a cool, dry place.

Kewpie Mayonnaise Japanese mayonnaise, or Kewpie mayonnaise, is much lighter and creamier than regular mayonnaise. You’ll find this product on grocery shelves packaged in convenient bottles, packages inside plastic bags. Like regular mayonnaise, store Kewpie mayonnaise in the refrigerator after opening. If you are unable to locate it, regular mayonnaise will do.

Matcha Powder Green tea powder can most commonly be purchased in small tightly sealed tins. It tends to be a bit pricey, so purchase the smallest amount needed for your purposes. The powder has a very concentrated green color that lends a pleasant tint to recipes. A little goes a long way in imparting the earthy flavor characteristic of the powder. After opening, store the matcha powder in a cool, dark place or in the refrigerator.

Mirin Sweet rice wine, often listed as mirin or aji-mirin, is readily available in supermarkets where various soy sauces are stocked. If mirin is unavailable, sweet sherry may be substituted.

Miso is a fermented soybean paste. It is available in the refrigerated section of Asian markets and some health food stores. Red, white, or special blends are the most commonly available varieties. Typically, the lighter the color of the miso, the sweeter and lighter the flavor.

Nori Packages of this dried sea vegetable usually come in whole 8 x 7 inch (20 x 18 cm) sheets. This is much too large for 1 sushi roll. To cut to the proper size, simply fold 3-4 sheets in half like a folding a sheet of paper. (Fold with the horizontal lines.) Crimp the edges with your finger and break the sheets apart. After opening nori packages, keep them tightly sealed at room temperature in a plastic zipper bag or plastic bin. When kept dry, nori will last on your pantry shelf indefinitely. Always protect the nori from moisture, especially just before use. If you find that the crispness has slipped away, wave the sheets of nori approximately 10 inches (25 cm) above the flame of a gas cook top. Alternately, lay sheets flat on a dry baking sheet and toast in an oven for 2-3 minutes at 200°F (95°C).

Pickled Ginger (Gari) is a nice condiment to accompany sushi and sashimi. It is sometimes labeled gari or sushi shoga. Most familiar are the dyed, bright pink varieties, but it is also available in a natural tan hue. You’ll find pickled ginger either in non-refrigerated jars on shelves or in various containers in the refrigerated section of an Asian grocery store. After opening, store containers tightly covered in the refrigerator.

Pickled Plum Paste (Umeboshi) Look for pickled plum paste under the name umeboshi. It has a tangy, candy-like quality that pairs very well with seasoned Sushi Rice and a shelf life similar to that of jams and jellies. This deep purple paste can be found on the shelves of Asian markets in convenient squeeze bottles or in small tubs in the refrigerated section. Be sure to refrigerate pickled plum paste after opening.

Quail Eggs Packages of quail eggs can be purchased from specialty grocers and Asian markets. Inspect packages to ensure that the eggs are not cracked or leaking. Be sure to rinse the shells of the eggs with water before using the shell as part of the garnish.

Red Pepper Powder (Togarashi) Shichimi or nanami is the Japanese word for seven. It accurately describes the number of different flavors in this peppery spice blend.

Rice Vinegar Most likely, you will be able to locate rice vinegar in the aisles of your local supermarket. Check the section where an assortment of vinegars is found. Just be sure that the rice vinegar you select is not pre-seasoned with salt or sugar. Purchasing pre-seasoned sushi vinegar or sushi-su may seem a good investment, but the process for mixing your own is very simple, quick, and yields much better results. Make sure the rice vinegar you purchase lists only rice and water as ingredients. Store rice vinegar in a cool, dry place.

Sake Inexpensive sake rice wine, can be used for cooking purposes. If you intend to cook with some and drink the rest, opt for a mid range brand.

Salt Unless otherwise stated, fine sea salt is the preferred salt. If necessary, iodized salt may be substituted.

Shiitake Mushrooms Fresh shii-take mushrooms are preferable to dried ones for the recipes throughout this book. Select mushrooms whose caps are whole and unblemished.

Shiso or perilla leaf, is an herb that tastes much like the cross between basil and mint. Green shiso leaves are excellent for garnishing and eating, while the red variety tends to be a little too strong in flavor. Shiso can be purchased in Asian markets or even grown quite easily. (If growing, be sure to check with your local extension as some areas consider it a weed!) If shiso is unavailable, large sweet basil leaves may be used.

Sriracha Even though spicy chili paste of this form is not a Japanese ingredient, it can be commonly found in sushi bars. It is a staple for making Spicy Mayo and is often used for spicy tuna mixes. The popularity of this condiment is so great that most supermarkets stock it regularly. Look for squeeze bottles of it on the Asian specialty aisles.

Soybean Paper If you have friends that don’t enjoy sushi, soybean paper could be their saving grace. Unlike nori, soybean paper has a texture that most people find agreeable. The sheets can be purchased with or without flavors added and they are available in a multitude of fun colors. They can be substituted for nori in any recipe where the rice is on the inside of the roll. To accommodate inside out rolls, simply place all of the ingredients inside the rolls. You’ll find soybean paper wrappers in either whole sheets or half sheets. Sometimes they are referred to as “party wrappers.” Use kitchen shears or a sharp knife to cut whole sheets in half. Store after opening in a plastic zipper bag or other tightly sealed container in a cool, dark place away from moisture.

Sugar When sugar is listed as an ingredient for Sushi Rice Dressing or sauces, raw unprocessed sugar yields a deep, nutty flavor. However, granulated sugar may be used instead. For baking, granulated sugar is preferred.

Toasted Sesame Oil When purchasing sesame oil, look for dark toasted sesame oil. Fresh pressed sesame oil is lighter in color and lacks the depth needed for the recipes in this book. Like most oils, after time, dark sesame oil can go quite rancid. To extend the shelf life, keep the opened bottles refrigerated. This will cause the oil to solidify but it quickly becomes fluid again when exposed to room temperature.

Toasted Sesame Seeds All the sesame seeds used throughout this book should be toasted. Sesame seeds can be purchased in convenient shakers already toasted. I prefer to use a mixture of black and white sesame seeds, but feel free to use one or a combination of both. Store sesame seeds in a tightly sealed container. To toast your own sesame seeds, add the sesame seeds to a dry skillet in a thin layer over moderately high heat. Slide the skillet in a circular motion, always keeping the sesame seeds moving. As they begin to deepen in color and emit a popcorn-like aroma, keep a careful watch. The seeds should be removed from the skillet just before they reach the optimal toasting color as they will continue to toast for a few more seconds. Allow the sesame seeds to cool completely before use.

Tofu A Japanese brand of firm or extra firm tofu is suggested for the recipes throughout this book. For the best results, select the best quality tofu available. Opt for varieties that are water-packed in your grocer’s refrigerated section and always check the expiration date. Purchase tofu in small containers as it has a very short refrigerator life of 2-3 days after opening. When storing tofu, keep it in water and change the water daily. This will ensure that your tofu stays fresh until the expiration date.

Wasabi Powder Most wasabi powders available are a synthetic blend of mustard seed, horseradish, and food coloring. For ones containing actual wasabi root, look for brands that state they are 100% real wasabi. Keep the wasabi powder tightly sealed in a lidded container. Wasabi powder is most potent when used just after mixing. Mix just the amount needed for each sushi adventure. To prepare, place 2-3 tablespoons of wasabi powder in a small dish. Add 1 teaspoon of water at a time and mix with a fork until the consistency is like that of toothpaste. Turn the dish upside down on a flat surface until ready to use. Any leftover wasabi paste may be covered and refrigerated. Use it within 2 days.