One of the most favourite condiments in Japan is Tsukudani, in this Japanese condiment nori sheets are pickled and simmered down to a silken paste that leads to a delicious flavour of salty, sweet and umami to eaten with sushi of all types to add more flavour init.
1 1⁄2 oz. yakinori sheets
1⁄2 cup soy sauce
3 tbsp. mirin
3 tbsp. rice vinegar
1 1⁄2 tbsp. sugar
Soak the sheets of yakinori in water for 5 minutes and then drain water completely, access of water is not good so you need to put nori in the middle of towel and squeeze it to expel the excess liquid.
On 2nd step of Tsukudani preparation put yakinori into a 2 quarter saucepan over medium heat and add soy sauce, mirin, rice vinegar and sugar init. Bring the nori mixture to a simmer, reduce heat to very low and cook the mixture for about 15 minute until all water evaporated. Transfer the pickled nori to a bowl and chill it before serving with sushi or any other main course.
Pesto Sushi Roll Recipe
Pesto sushi rolls are best for vegetarian or anyone who claims they don’t like to eat sushi with raw fish. Tendered with egg and zesty pesto are combined and rolled into savory sushi rolls are one of the perfect Asian-inspired meals or starters at table.
2 c. uncooked sushi rice
4 c. water
6 eggs, beaten
6 sheets nori
¼ c. basil pesto
salt and pepper to taste
Take a large saucepan combine rice and water and bring to boiling temperature. Reduce heat to low once boiled, keep cover saucepan and simmer for 20 minutes or until water disappear and rice are fluffy and tender. Remove from heat and allow sit a side for 10 minutes. Spread on large metal sheet pan or aluminium foil to cool completely.
Take a large non-stick skillet over medium heat, pour in eggs and allow them to cook without stirring until cooked through. Season with salt and papper. When cooked eggs should be in solid layer with flat surface. Remove from heat and set aside to cool. When cool slice into thin ½ inch wide strips.
To make rolls place sheet of nori on a clean work surface of you can take sushi bamboo mat. Press a layer of cooled rice onto half of the sheet. Spread a line of pesto across the edge of the rice, about ½ inch wide, place egg strips on top.
Now roll sheet of nori over filling to form a big roll. Use wet hands to avoid rice sticking in your hands, wet end of nori sheet to seal the roll. Now take a sharp sushi knife, to cut roll into 6 pieces or more if you want. Do not press rolls while cutting, use wet knife to avoid rice sticking. Serve with soy sauce and wasabi paste or any other Japanese soy of your choice.