Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [20]
Makes 18 pieces
1 fresh red chile, cut in paper-thin circles
2 tablespoons sesame seeds, toasted (see Note)
Drop of sesame oil
Drop of low-sodium soy sauce
1 pound sushi-quality yellowtail tuna
2 tablespoons wasabi paste
1½ cups prepared sushi rice
18 fresh shiso leaves
In a small bowl, stir together the chile, sesame seeds, sesame oil, and soy sauce. Slice the yellowtail into thin, 2-inch-long strips. Lay a piece of fish in the palm of your hand and spread a very small amount of wasabi on the surface with your finger. Then dampen your fingers in a little water and grab about 2 tablespoons of the sushi rice. Cupping your palm, gently press the rice onto the fish using 2 fingers. Hand-sculpt the sushi into the shape of a small football. Place the sushi on top of a shiso leaf and wrap it around the sides, like a little lettuce cup. Garnish the sushi with a small amount of the red chile mixture using the tip of a chopstick.
Broiled Portobello Sushi
with Soy Glaze
30 minutes
This is a mock broiled eel for that one vegetarian that always shows up. Close your eyes and you won’t know the difference.
Makes 18 pieces
¼ cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sake
1 teaspoon sesame oil
1 garlic clove, smashed
1-inch piece fresh ginger, peeled and minced
3 small portobello mushrooms, cut on the bias in ½-inch slices
1½ cups prepared sushi rice
1 sheet nori seaweed, halved and cut in ½-inch strips
2 tablespoons sesame seeds, toasted (see Note)
Preheat the oven to 400°F. In a small pot, combine the soy sauce, brown sugar, sake, sesame oil, garlic, and ginger over low heat. Swirl the pot around occasionally and cook for about 8 minutes, or until thickened. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil. Brush the portobello mushroom slices with the soy glaze. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly.
Dab your fingers in a little water and grab about 2 tablespoons of sushi rice. Gently squeeze it into your palm to make it a compact mound. Put a portobello slice on top of that and wrap it with a band of nori, moistening the ends to seal. Garnish with the sesame seeds.
Sushi Rice
30 minutes
If the rice for this recipe is not perfect, the sushi will be ruined and you’ll end up eating out. I strongly recommend investing in a rice cooker. They are relatively inexpensive and the rice comes out perfect every time.
Makes 8 cups
½ cup rice wine vinegar
3 tablespoons sugar
2 teaspoons sea salt
4 cups short-grain white rice
4 cups water
Combine the vinegar, sugar, and sea salt in a small pot over low heat. Stir to dissolve the sugar, remove from heat, and set aside to cool.
Rinse the rice in several changes of fresh water until the water runs clear; then let it drain really well. Put the rice in a rice cooker with the measured water. Turn it on and let it do its thing. When it’s done, put the rice in a shallow bowl and drizzle with the vinegar solution. With a spatula, fold the rice to incorporate. Do not stir or mix because the grains will get smashed and the rice will become mushy. This is not what we are going for here. Spread the hot rice out on a cookie sheet and fan to cool it down. The rice should look shiny, be somewhat sticky, and have a nice balance of tart and sweet flavor. Keep the rice covered with a clean dish towel at room temperature until ready to use.
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