We made sushi recently. This in itself is slightly unusual here at We Are Never Full, but not completely out of the ordinary as we are regulars at more than one of our local Japanese restaurants and have homemade sushi a couple of times before. Indeed, the sushi rolls we made were not wildly unusual either. In fact, the only thing that we made during a very enjoyable couple of hours assembling sushi rolls and drinking ice-cold saki that we’d not made before, or seen anywhere on other blogs, was tamago yaki or rolled sweet omelette/omelet. Scroll to the end of this post for the recipe. We decided against posting a recipe for each roll we’re featuring in this pictorial. This is simply to give you inspiration for making your own rolls.  One of our favorites which we have yet to find at any other Japanese restaurant is a vegetarian roll simply called Peanut Avocado.  It is sweet, salty, crunchy and rich and we recreated it with cashews instead. Finally, we would like to share the recipe for the Sweet Brown Sauce that accompanies many rolls like Salmon Skin, Shrimp Tempura and others. 

It is a keeper in our recipe book, so if you ever are making sushi, go a bit further by topping some of your rolls with this delicious sticky sauce.sumo sushi delivery menu dubai Oh, and one last hint on sushi-making:  those deliciously, crunch Salmon Skin rolls so many of you love?  where to buy sushi grade tuna in njRemove the skin from the bottom of a filet of salmon, thinly slice into 2 inch pieces and deep fry in some oil for a few minutes. sushi conveyor belt washington dcYes, it’s that simple! yo sushi delivery plymouthBut be sure to use and eat it immediately – it doesn’t stay crispy for long!sushi in london w1

Putting on the sushi rice and preparing a spicy scallop roll with crunchichiban sushi menu in singapore Spicy Scallop Roll with Crunch and Scallions (spring onion)watch jiro dreams of sushi full online free Shrimp Tempura Roll with Cucumber and Avocado Salmon Skin Roll with Cucumber and Sweet Brown Sauce Cashew and Avocado Roll Tamago (sweet omelette) Roll with Masago (Smelt Roe) and Tobiko (flying fish roe) Same roll as above, just a whole plate of it! Tamago – Rolled Sweet Omelette small pinch of salt 2tbsp good soy sauce Beat eggs together in a bowl and add the salt. Add water to mixture and continue to beat until fluffy. In a separate bowl, mix together sugar, soy sauce and sake, then mix in with egg mixture. Typically, tamago is made in a square frying pan.

We don’t own one so we used a boring old round one, but if you have one waiting around for just the proper occasion, go ahead, knock yourselves out. Heat your pan to medium heat and add a splash of oil and rotate pan to coat evenly. Pour in a third of the egg mixture and allow to become firm. Before bottom of pan is completely dry, roll omelette towards you so that at one side of the pan you have what looks like a thick rolled crepe Re-oil pan and add second third of egg mixture making sure to lift rolled omelette from first round so that egg coats whole bottom of pan. Again, allow to cook all the way through before rolling it up and placing it on top of the first one. Oil pan a third time and add remaining egg. Repeat cooking and rolling steps and then remove all three rolled omelettes to a plate. Allow to cool enough so you can handle them and spread plastic wrap on your chopping board. Then unroll omelettes and place them on top of one another so you have three lying on top of one another.

Roll them up tightly and wrap tightly in plastic. Allow to cool in refrigerator until use. Then slice against the grain to reveal a beautiful layered pancake-type look and add to your sushi rolls. Sweet Brown Sauce for Sushi 1/4 cup of soy sauce 1/4 cup of mirin 1/8 cup of sugar ****This recipe can easily be doubled to make a larger batch! Mix everything together in a pan and reduce until thick and sticky on medium-low.  Watch it though, it can really reduce quickly.  This needs to be served soon after it has been reduced because it can be so thick in it’s cooled version it is impossible to drizzle on things! Check out these other posts you may enjoy: SANDWICH DE MERGUEZ (BAGUETTE FILLED WITH MERGUEZ SAUSAGE, FRENCH FRIES AND FRIED LEEKS) GRILLED STEAK WITH TARRAGON GARLIC BUTTER BLOOD ORANGE MARGARITAS WHOLE FISH BAKED IN SALT FRIED LAMB RIB CHOPS WITH ROSEMARY-GARLIC REDUCED BALSAMIC SAUSAGE AND PEPPER SANDWICHESIf you like it, save it!

Save and organize all of the stuff you love in one place. If you like something… Click the heart, it's called favoriting. Favorite the stuff you like. Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Learn how to make your own dashi stock -- with just three ingredients (psst! One of them is water). If you've ever sat down at a Japanese restaurant, ordered a sushi roll or two and maybe some sake, then chances are you've been presented with a brimming bowl of miso soup 2 seconds later. Within that miso soup, which is usually exactly what you need while you wait for your meal, is dashi. Always made with the same three ingredients -- kombu, bonito flakes, and water -- dashi is the base of many Japanese soups and dishes, and is essential to Japanese cooking. There are a thousand variations on how to make it -- and depending on what recipe you look at, you'll be instructed to do things that another recipe might say to avoid.

Here, we've broken down dashi to its simplest form -- including some of the tips and suggestions we find most helpful. Start with your first ingredient: dried kelp, also known as kombu. Most recipes say you should wipe it down before using it; we find that a quick swipe on a clean kitchen towel does the trick. Drop your kombu into a pot filled with water. Let it steep -- some recipes suggest steeping the kelp overnight, others say that letting your kombu water simmer for fifteen to thirty minutes does the trick. This is up to you: The point is to draw the kombu's flavor out and thoroughly infuse the water. Place your pot of kombu water on to simmer, just enough so that small bubbles form along the edge of the pot. You don't want your water to reach a rolling boil. At this point, remove your kombu from the water. Add your bonito flakes. Let the water return to a simmer for a minute or so, then turn off the heat and leave the bonito flakes to steep for about 5 minutes.