20th September 2018 / Last updated : 20th September 2018 Mog 02 : Main Dishes

Stick Grilled Pacific Saury Sushi (焼き秋刀魚寿司)

Pacific saury is typical fish in autumn. If you want to cook your own sushi, but cooking sushi is difficult, you might consider trying this recipe. You can use mackerel instead of Pacific saury. Ingredients (for 4 sticks) 4 fillets of Pacific saury (if any, you can use mackerel fillets.) 50 g of pickled ginger (otherwise 50 g of chopped ginger) 6 leaves of Oba (optional) 3 tbsp of roasted sesame seeds 500 g of freshly cooked rice (A) 40 mL of rice vinegar (A) 1.5 tbsp of sugar (A) 1/2 tsp of salt lemon juice (optional) Instructions Chop the Oba and pickled ginger. Mix the condiments (A). Add the […]
25th May 2018 / Last updated : 27th November 2018 Mog 01 : Basic

Nori Roll(Norimaki, のり巻き)

Without a doubt, Sushi is one of the most well-known Japanese cuisines. Let’s learn how to prepare Norimaki today. For ingredients, I used sea bream sashimi and fresh basil. You can also enjoy kanikama crab sticks and avocado rolls. Ingredients (5~6 Nori rolls) Cooked Sushi rice: approx. 700 g Nori: 5~6 sheets (B) Fish for Sashimi (I used sea bream fillet here): 1/4 fillet (B) Fresh basil leaves: 6 (C) Avocado: 1 (C) Kanikama crab sticks: 4 Nori: 5~6 sheets Instructions Prepare the Sushi rice. (to learn how to prepare the Sushi rice, check this page). Cut the sea bream fillet into sticks. Soak the basil leaves in water. Slice […]
20th May 2018 / Last updated : 3rd March 2019 Mog 01 : Basic

Sushi Rice(すし飯)

I have already posted some Sushi recipes. Here, I would love to introduce how to prepare Sushi rice. Ingredients (for 2~3 servings (3~4 servings)) Uncooked rice: 400 mL (600 mL) Water: 400 mL (600 mL) Kombu kelp: 5 cm (A) Sugar: 3 tbsp (5 tbsp) (A) Rice vinegar: 40 mL (60 mL) (A) Salt: 2 tsp (1 tbsp) Instructions Rinse the rice and soak it for about 1 hour. Put the rice in a pot or a rice cooker. Pour some water then put the Kombu kelp in it. Cook the rice. To learn how to cook rice, check this page. Prepare Sushi vinegar. Mix condiments (A) and stir to […]
15th May 2018 / Last updated : 28th November 2018 Mog 05 : Rice & Noodles

Salmon Sushi with Fresh Basil (鮭とバジルの混ぜ寿司)

Oba, Japanese basil, is a very popular Japanese herb. Maybe it’s not easy to get Oba in your countries, so let me introduce a Sushi recipe used fresh basil instead. You might consider this recipe for home parties! Ingredients (2~3 servings) Uncooked rice: 400 mL Water: 380 mL Kombu kelp: 5 cm (A) Sugar: 3 tbsp (A) Rice vinegar: 50 mL (A) Lemon juice: 10 mL Salmon fillets: 2 Fresh basil: adjust to suit your taste Roasted sesame seeds: adjust to suit your taste Instructions Rinse the uncooked rice and soak the rice (to check how to rinse the rice, check this page). Remove dust from the kombu kelp. Put […]
11th March 2018 / Last updated : 12th March 2019 Mog 05 : Rice & Noodles

Gomoku chirashi-sushi (五目ちらし寿司)

When I was a little girl, my mum used to cook this Gomoku chirashi-sushi on Hinamatsuri day (ひな祭り), March 3rd. Looks colourful, but these coloured ingredients are optional. Ingredients (4~5 servings) [Toppings] Carrot: 1/2 (approximately 70 g) Dried shiitake mushroom: 4 Freeze-dried tofu: 2 Lotus root: 50 g Deep fried tofu: 2 pieces [*A] Dashi: 300 cc (to learn how to make dashi, check this page.) [*A] Soy sauce: 2.5 tablespoons [*A] Sugar: 3 tablespoons [*A] Liquid after soaking shiitake mushrooms: 3 tablespoons Egg: 1 Boiled prawn: 6 Sakura denbu (mashed and seasoned fish with white flesh, optional) Snow peas: Adjust to suit your needs (boiled, optional) [Sushi rice] Rice: […]