"Recipes from the Chef's Kitchen"

Show 877

Hooked Seafood and Sushi Bar

46240 Potomac Run Plaza
Sterling, Virginia 20164
703-421-0404

   .
Mark Moody - General Manager (Left)
Carlos Portello - Executive Sushi Chef (Right)


Maguro Nigiri

Ingredients:
1)   Sushi Rice (see recipe below)
2)   Fresh Sushi Grade Ahi tuna
3)   Wasabi (optional)


Preparation:
1)   Cut tuna into thin slices (approx inch).  
2)   Be sure to cut evenly, as presentation of the fish is important. 

3)   Before handling sushi rice, dip hands in water to keep the rice from sticking. 
4)   Take a small amount of sushi rice and roll it in your palm to make a small log.  
5)   The rice should be pressed just enough to keep it from falling apart, but not
       too firmly – it should still feel light on the tongue. 

6)   Add a small dab of wasabi on one side of the fish slice. 
7)   Press the tuna onto the rice wasabi side down, using two fingers to shape the
       fish over the rice in a rounded rectangle. 

8)   Plate and garnish with fresh wasabi and pickled ginger.

The Sushi Rice
Ingredients:
1)    2 cups short-grained Sushi Rice*
2)    cup Rice Vinegar
3)    cup White Wine Vinegar
4)    cup Sugar
5)    2 tablespoons Salt
6)    Kombu (optional)


Preparation:
1)   Rinse rice until the water runs clear. 
2)   Heat in a conventional rice cooker for approximately 45 minutes. 
3)   Meanwhile, combine the other ingredients in a sauce pan and warm over
       medium heat until the sugar is dissolved. 
4)   Pour the seasoned vinegar evenly onto the rice by drizzling it over a spatula. 
5)   Mix the vinegar into the rice using a slicing motion, separating the grains with
       the spatula. 
6)   Use sushi rice while still warm, keeping it covered with a damp towel.


Note:
Short grained rice is more glutinous than long-grained.  This means that it is
stickier, which is important so that the sushi doesn’t fall apart.

 



Philly Roll

Ingredients:
1)    Sushi Rice
2)    Dried Nori Sheets
3)    Smoked Salmon
4)    Cream Cheese
5)    Sesame Seeds

Preparation:
1)   Cut cream cheese into long, thin rectangles and slice salmon into thin pieces. 
2)   Place nori flat in front of you on a bamboo rolling mat. 
3)   Wet your fingertips and take some sushi rice, forming it into a shape slightly smaller
       than a baseball. 
4)   Press rice evenly onto nori, being careful not to smash the individual grains. 
5)   Sprinkle sesame seeds onto rice and then flip the entire pad so that the nori is facing
       upwards. 

6)   Place a cream cheese log and several slices of salmon at the short end of the nori pad,
       slightly away from the edge.

7)   Use the edge of the sushi mat to roll the end of the pad over the ingredients, squeezing
       the nori under them. 
8)   Continue rolling firmly towards the other end of the pad, taking care not to squeeze so
       hard that the contents are pushed out the sides. 

9)   Using a sharp knife, cut the roll in smooth, long strokes into six pieces. 
10)  Plate and garnish with fresh wasabi and pickled ginger.   



Sunrise Roll

Ingredients:
1)   Crab Meat
2)   Diced Cooked Shrimp - deveined and peeled
3)   Fresh Salmon
4)   Lemon
5)   Avocado
6)   Tobiko
7)   Spicy Mayo (see recipe below)


Preparation:
1)   Fold crab meat and shrimp into spicy mayo to make a seafood salad. 
2)   Cut salmon, lemon, and avocado into very thin slices. 
3)   Place nori flat in front of you on a bamboo rolling mat. 
4)   Wet your fingertips and take some sushi rice, forming it into a shape slightly smaller
       than a baseball. 
5)  
Press rice evenly onto nori, being careful not to smash the individual grains. 
6)   Flip the entire pad so that the nori is facing upwards. 

7)   Spoon the seafood salad onto the the nori pad in a line. 
8)   Use the edge of the sushi mat to roll one end of the pad over the salad, squeezing the
       nori under the contents. 
9)   Continue rolling firmly towards the other end of the pad, taking care not to squeeze
       so hard that the salad is pushed out the sides. 

10) Once the pad is tightly rolled, alternate the salmon, avocado, and lemon slices
       diagonally on top. 
11) Put the bamboo mat on top of the roll and use it to gently push the ingredients into
       the rice. 

12) Using a sharp knife, cut the roll in smooth horizontal strokes into eight pieces. 
13) Place several pieces of tobiko on top of each individual piece of the roll. 
14) Plate and garnish with fresh wasabi and pickled ginger.
 
The Spicy Mayo
Ingredients:
1)    cup Mayonnaise
2)   Juice of Lemon
3)   1 tablespoon Sriracha
4)   1 tablespoon Chili Oil
6)   1 tablespoon Togarashi

Preparation:
1)   Mix ingredients by hand until smooth.


Good Eating!!!