Traditional Japanese sushi rice is sticky rice with a smaller grain that allows for a good roll. Some basic equipment and ingredients can make traditional or non conventional sushi depending on your taste. Straight forward California rolls (Makizushi) with sticky rice, nori seaweed, carrots, cucumber, avocado and crab or shrimp, is the most recognizable combination. The success of your roll is in the equipment, ingredients and your enthusiasm to try your hand at something new. It is empowering to break away from being dependent on the “sushi chef” and to allow yourself the freedom to create your favorite combinations on your own. Try greens from the garden, alfalfa sprouts, chicken, asparagus, mango or any other combinations. This visual guide to preparing and eating sushi offers sushi eating etiquette, cultural and historical reference that supports a greater appreciation in the art of sushi making. Perhaps it will give you something to strive for or take your sushi understanding and preparation to new heights.
1/2 cup Shoyu (soy sauce)
1/8 cup Rice Wine Vinegar
2 Tablespoons Sesame Oil
1/4 teaspoon diced fresh Ginger
2 Tablespoons Honey
3 Scallions minced
Hot Pepper flakes to taste
Combine all of the liquid ingredients into a jar.
Mince the ginger, scallions and add.
Season with hot pepper shake to blend.
This sauce can be used not only for sushi but as a marinade for meats. Add 1/2 cup peanut butter and juice of 1 lime for an easy sate sauce for noodles. If you want more spice add sriracha sauce for an extra kick.