Chef Larry's Sushi Rice
Yield: 6 Cups
Ingredients:
3 cups Japanese rice
3 1/4 cups Water
1/3 cup Seasoned rice wine vinegar
2 tbsp. Sugar, granulated
1 tsp. Salt
Method:
Rinse rice well. Place rice and water in rice cooker and cook. Combine rice wine vinegar, sugar and salt in a small pan, cook over low heat until the sugar and salt dissolve.
Remove vinegar mixture and cool. Spread hot cooked rice on tray or in a large bowl. Sprinkle rice vinegar mixture over rice. Using a spatula, carefully fold to avoid smashing rice while mixing. Fan rice to cool and remove moisture. Use for sushi.
Chef Larry's Cucumber Roll
Yield: 4 Rolls
Ingredients:
4 cups Sushi rice, cooked and seasoned
4 sheets Nori, dried seaweed
1 Cucumber, peeled, seeded, sliced into
long thin wedges
1 Carrot, cut into long sticks, blanched
to season Salt
for service Wasabe, Japanese horseradish
for service Soy Sauce
for service Pickled ginger
Method:
Season cucumber and carrot with a small amount of salt. Place a nori sheet over a bamboo sushi mat. Spread sushi rice over nori. Place cucumber and carrot in the center lengthwise. Roll up the bamboo mat and press forward to form a cylinder shape. Press bamboo mat firmly and unroll it to form the sushi roll. Using a very sharp knife, cut the sushi roll in half and place pieces side by side. Cut Cucumber Roll into bite size pieces and place on a serving tray. Serve with wasabe, soy sauce and pickled ginger.
Chef Larry's California Roll
Yield: 4 Rolls
Ingredients:
4 cups Sushi rice, cooked and seasoned
4 sheets Nori, dried seaweed sheets
1 Avocado, peeled and seeded
2/3 cup Crabmeat, cooked, shelled, drained
1 tbsp. Heavy mayonnaise
to season Salt
for service Wasabe, Japanese horseradish
for service Soy Sauce
for service Pickled ginger
Method:
Combine crabmeat and mayonnaise. Season with a small amount of salt and mix. Cut avocado into thin wedges and season with salt. Place a nori sheet over a bamboo sushi mat.
Spread sushi rice over nori. Place a portion of crabmeat lengthwise on top of the sushi rice.
Place avocado wedges along crabmeat. Roll up the bamboo mat and press forward to form a cylinder shape. Press bamboo mat firmly and unroll it form the sushi. Using a very sharp knife, cut the California Roll in half and place pieces side by side. Cut into bite size pieces and place on a serving tray. Serve with wasabe, soy sauce and pickled ginger.
Chef Larry's Smoked Salmon Roll
Yield: 4 Rolls
Ingredients:
4 cups Sushi rice, cooked and seasoned
4 sheets Nori, dried seaweed
1 tsp. Wasabe paste (Japanese horseradish)
8 oz. Smoked salmon, cut into long strips
1 Cucumber, peeled, seeded, sliced into long thin wedges
to season Salt
for service Wasabe
for service Soy Sauce
for service Pickled ginger
Method:
Place a nori sheet over a bamboo sushi mat. Spread sushi rice over nori. Dot wasabe paste in the center lengthwise. Place smoked salmon strips and cucumber in the center lengthwise. Roll up the bamboo mat and press forward to form a cylinder shape. Press bamboo mat firmly and unroll it to form the sushi roll. Using a very sharp knife, cut the sushi roll in half and place pieces side by side. Cut Smoked Salmon Roll into bite size pieces and place on a serving tray. Serve with wasabe, soy sauce and pickled ginger.
Chef Larry's Katsu Chicken
Yield: 6 Servings
Ingredients:
6 Chicken breast cutlets, 4 - 5 ozs. each, lightly pounded
1 cup Flour
pinch Salt
2 - 3 twists Fresh ground black pepper
2 Eggs
1 oz. Water
1 tsp. Soy sauce
2 cups Panko crumbs
as needed Canola oil for frying
For the sauce:
1/4 cup Tomato ketchup
4 tsp. Rice wine or Saki
4 tsp. Rice wine vinegar
4 tsp. Soy sauce
4 tsp. Worcestershire sauce
4 tsp. Sugar
4 tsp. Yellow mustard
1/4 tsp. Ground allspice
1/8 tsp. Ground clove
1 each Garlic clove, minced
Method:
Prepare sauce by combining ingredients in a bowl and mixing well. Reserve under refrigeration until service. Combine eggs, water and soy sauce in bowl and mix. Season flour with salt and pepper. Lightly dredge chicken breasts in seasoned flour, dip in egg mixture and coat with Panko crumbs. Heat oil in a heavy deep-sided pan or skillet. Carefully fry chicken breasts until golden brown. Place on paper towels to drain. Cut into strips and serve with sauce.
