Home Sushi Chef

Here at HSC we are all about making sushi at home simpler so… Check out my favorite new sushi making utensil! This box is part of a larger Sushi Chef brand kit that I can no longer live without.  Once you are done rolling your favorite maki roll just place it inside the slotted box and cut with your sushi knife.  It holds the roll so much better then you can with your hand and even has a top piece to help you mold the roll back to a nice round shape when complete.  After cutting the box separates to allow you to easily roll your maki out on to your serving plate.  I have even used it to cut inside out rolls.  Once rolled place the whole inside out roll including the plastic wrap inside the box and slice.  As long as you lay the plastic open there is enough of it left to again roll your maki out on to your serving tray and pull back the plastic wrap.  Find this must have item Here or shop for similar items in the HSC online store.

Popularity: 5% [?]

Ingredients:

• 1/4c Cooked diced lobster
• 1 Scallion
• 1/4c cube sliced avocado

Lay lobster, scallion, and avocado across the basic maki roll, then roll, slice, and serve.  The ingredients in this roll help to preserve and emphasize the light flavor of the lobster.  To save time and effort the cooked unshelled lobster used in this roll can be purchased from a local fish market or as always you can order through the HSC website.

Popularity: 2% [?]

The Red Dragon roll is an inside out maki roll.  The technique to make this roll is a little more advanced then the basic maki roll.  See more instruction in the Making Sushi section.

Ingredients:

• 2Tsp Mayonnaise
• 1/4Tsp Cayenne pepper
• 1/4Tsp Wasabi
• 1/3c Diced tuna
• 1 Sheet nori
• 3/4c Sushi rice
• 4 Slices tuna and 4 slices avocado (approx 3/4″x2″)

Spread sushi rice on nori sheet fully covering the sheet.  Lay a piece of plastic wrap on over the rice and flip it over on the bamboo mat so the nori side is up. (see image below)  Mix the mayo, cayenne pepper, wasabi, and diced tuna in a small bowl and spread it across the center of the nori sheet. Roll the nori as if you were making a basic maki roll but be careful to pull back the plastic wrap as you roll.  At this point it is easiest if possible to place the roll on your serving tray and cut.  Top the roll off with alternating slices of the tuna and avocado.  For color and a little extra spice the slices are garnished with wasabi and red chili sauce dots.  This roll can also be garnished with tempura crunch flakes sprinkled across the top.  If you have trouble finding fresh tuna in your area order it here from Catalina Offshore Products.

Popularity: 3% [?]