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ASIAN-INSPIRED RECIPES!

When we think of Asian cuisine, the first things that come to mind are stir-fry and sushi. Here are a few Asian-inspired recipes that will add some diversity to your at-home kitchen creations. Dive in! These recipes are sure to please.

DIY Sushi

The most important step in making sushi is preparing the rice correctly. Once you’ve done that, you can roll up an endless list of filling combinations to your heart’s—and stomach’s—content. Shorter grain rice high in gluten will work best, as it becomes sticky once cooked (Try Nishiki Sushi Rice). Follow the steps below, and you’ll soon be making sushi almost as well as Jiro himself.

  • 2 cups short-grain rice
  • 2 cups water
  • 2 tablespoons mirin
  • 2 teaspoons salt
  • 4 tablespoons rice vinegar
  • 2 1/2 tablespoons sugar
  1. In a strainer, wash the rice 3 – 5 times under cold running water. Allow the rice to drain out excess water
  2. In a pot, add the rice and water, quickly bring it to the boil and then simmer, covered, cooking for 8 – 12 minutes until water is absorbed and the rice is cooked. Be careful not to burn the rice
  3. Meanwhile, combine the mirin, salt, vinegar and sugar in a small bowl
  4. Remove from the heat, leaving the rice to rest, covered for another 10 minutes
  5. Add the rice to a wooden bowl, mix to help it cool down. When cool, gently add the vinegar mixture and mix to combine
  6. Use the rice at room temperature, keeping hands damp so they do not stick to the rice.

*Tip* When rolling sushi in nori sheets, be sure to place the rolls in the fridge after rolling until they’re firm. Remove from the fridge after ten minutes. Use a wet, sharp knife, and cut pieces 1-1.5 inches thick. Clean knife with water as needed to ensure it does not tear through the roll.

*A Note about consuming raw fish* Not all fish can be consumed raw. The best policy is to know which types of fish to avoid. See this article for more information.

Combination suggestions

Shrimp Nigiri

An easy sushi dish that everyone likes is shrimp sushi. Buy prawns (one for each piece of sushi). Skewer the prawns with toothpicks from tail to head. (This will keep them flat). Boil in salted water for three minutes and then immerse in ice water to stop the cooking action. Butterfly the shrimp.

Take about 1 ½ TBS of sushi rice and make a nigiri-style ‘brick’ about two inches long. Get a cooked and butterflied prawn; rub a hint of wasabi on the underside and then place on the rice. Optionally, you can bind your nigiri sushi with thin strips of nori (seaweed wrap).
shrimp sushi
Tamago Nigiri (Omelet Sushi)

  • 4 eggs
  • 1 tbsp mirin
  • 1 tsp shoyu (or substitute with light soy sauce)
  • 1 tbsp sugar
  • 1/2 tsp salt
  1. Firstly, mix the eggs together with the seasoning above with a pair of chopsticks or a fork.  Don’t use a whisk as it will incorporate air into the egg mixture.
  2. Prepare a non-stick (preferably rectangular) pan and a bowl of oil by the side of your stove with a brush or scrunched up paper towel.  This is for oiling the pan in between adding the layers of egg.
  3. Oil your pan lightly and heat over medium heat.  Once hot, add about 2-3 tbsps of egg (depending on size of pan) to form a thin layer on the pan. [Thick layers do not work, so keep it as thin as possible]  Cook over low heat, once you see the egg starting to set, with a pair of chopsticks or fork, roll the egg layer towards you gently. It is okay if the egg is still gooey on top as it will act as a glue to hold the tamago roll together.
  4. Remove pan from heat, oil the rest of the pan again.  Pour in another thin layer of egg (about 2 tbsps but note that the pan I used was small, about 5 inches by 8 inches), with your fork or chopsticks, gently lift the rolled egg a little to let the new egg mixture get under the roll as well.  This helps to stick the layers together.
  5. Now, with your pair of chopsticks, roll the egg away from you (so the roll you made the first time will be your starting point). Repeat steps 4 and 5 above until you have the desired height of omelet.
  6. Allow to cool to room temperature.  Slice with a sharp knife, about 1/2 inch thickness and place on a nigiri-style rice brick. You may wrap the nigiri in strips of nori for presentation.
tamago
Sweet Potato Tempura

  • Baked Sweet Potato
  • Tempura Batter
  • Nori Sheets & Rice
  • Teriyaki sauce
  • Cucumber (optional)
  • Thinly sliced Avocado (optional)

Bake and peel a sweet potato, then cut it into thick match sticks. Dip in tempura batter and fry. Dry on paper towels and let cool. Use saran wrap or a bamboo mat to roll the nori sheet filled with prepared rice and cooled sweet potato tempura and other desired ingredients. Serve with teriyaki.

Creamy Crab and Avocado Sushi

  • 2 oz. crab meat
  • 1 avocado, halved, stoned, peeled, thinly sliced
  • 1 tablespoon mayonnaise
  • Nori Sheets & Rice

Shred the crab meat & place in a small bowl. Add the mayonnaise and a pinch of pepper (to taste). When assembling the creamy crab sushi roll, additional options include cucumber, lettuce, and/or carrots.

Prawn, Cucumber and Avocado Sushi

  • 10 prawns, head removed, shelled, tail removed – cooked
  • 1 cucumber, cut into small strips, remove seeds
  • 1 avocado, halved, stoned, peeled, thinly sliced
  • Nori Sheets & Rice

De-shell the prawns (removing head, shell and tail) – ensure they’re pre-cooked as above. Cucumber, avocado and Japanese mayonnaise can be added additionally.

Salmon and Avocado Sushi

  • thinly sliced salmon
  • 1 avocado, halved, stoned, peeled, thinly sliced
  • 1 lettuce leaf, thinly cut
  • Nori Sheets & Rice

When assembling, add salmon, lettuce and avocado

Tuna and Avocado Sushi

  • 1 can tuna or desired amount of raw tuna steak
  • 1 avocado, halved, stoned, peeled, thinly sliced
  • 1 lettuce leaf, thinly cut
  • Nori Sheets & Rice

Assemble with fresh or canned tuna (mix with mayonnaise beforehand), avocado and lettuce

Additional Recipes

Chicken Satay with Spicy Peanut Sauce
satay w peanut sauce
Thai Lime Pepper Chicken Stir-Fry
thai lime pepper chicken
Orange Teriyaki Salmon
orange salmon
Steak and Soba Stir-Fry
steak and soba

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