recipes from www.foodtv.com

Restaurants
If you feel like going out, Keitges suggests
a few sushi buffets to try:

Tokyo One
4350 Belt Line Road at Midway Road
Addison
(972) 386-8899
$11.99 for a weekday lunch
$15.99 for a weekend lunch
$22.99 for dinner

Todai
6121 West Park Blvd. at Dallas North Tollway
Plano
(972) 202-8433
$12.95 for weekday lunch
$14.95 for weekend lunch
$22.95 for weekday dinner (Monday through Thursday)

Sushi Rice
3 cups short-grain white rice
1/4 cup rice wine vinegar
1/4 cup sugar
1 teaspoon salt

Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.
In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.

While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.

Yield: 4 servings

California Roll
Nori seaweed
Prepared sushi rice
Crab meat, cut in pieces
Avocado, peeled and cut in fine pieces
Cucumber, peeled, seeded and cut in fine strips
Sesame seeds, toasted

Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.

Yield: 4 servings

Spider Roll

1 Soft-shell Crab
2 cups tempura batter
1 Nori Sheet
1/2 cup sushi rice
1/8 avocado
2 tablespoons spicy
mayonnaise

Preheat oil to 350 degrees. Dip soft-shell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, spicy mayonnaise and roll in a jelly roll fashion.

Spicy mayonnaise:
3 egg yolks
1 teaspoon shallot (chopped)
1/2 clove garlic
3 tablespoons lime juice
2 teaspoons
seasoned rice vinegar
1 teaspoon miso paste
2 teaspoons chile paste
2 teaspoons cayenne pepper
1 1/2 cups vegetable oil
Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise.

Tempura batter:
1 cup all purpose flour
1/2 cup cornstarch
1 whole egg beaten
1 to 2 cups seltzer
A few ice cubes
In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold.

Dictionary
If you’re just starting out in the world of sushi, here are some words you’ll probably come across:

Nori - Sheets of dried seaweed used for maki-sushi and temaki sushi.
Sakana - Fish
Wasabi - Japanese horseradish used to flavor sushi.
Kome - Rice (uncooked)
Resutoran - Restaurant
Otearai wa do desu ka - Where is the bathroom? (Just in case!)

Random House Japanese-English English-Japanese Dictionary (Seigo Nakao)

credits

TCU Daily Skiff © 2002