Crunchy Sushi Rezepte | Chefkoch (2024)

FAQs

What is the crunchy stuff on sushi rolls? ›

Crunchy rolls usually include some sort of tempura (fried batter) which gives the crunchy texture. In this recipe, we are using premade crunchy tempura flakes on the outside for a quick and easy sushi roll.

While sushi-making overall isn't excessively difficult, some aspects can pose challenges, especially for beginners. One of the trickiest parts is achieving the perfect sushi rice consistency, as it requires precise measurements and the right cooking technique.

inside: shrimp, smoked salmon, avocado, and crabstick, mixed with Japanese aioli and tempura flakes. outside: smoked salmon, lemon.

You will often also see white strips on your plate. This is shredded daikon (radish). It is used as a garnish on sushi plates. Like many garnishes on American dishes, you can eat it or push it to the side.

One of the details is where the fish is cut from. Different parts of the same fish can be fattier and hold different flavor than others. The thickness of the slice, the temperature of the fish, and the way in its eaten can all contribute into how your sushi will taste. Another major component of sushi is the rice.

The best rice for sushi is short-grain Japanese rice — this is what's in the bags labeled "sushi rice" at the store. This glutinous rice has a higher starch content than other varieties, which gives it the sticky texture you're after when you make sushi.

The main ingredient of sushi is white rice that has been refined and removed most of the fiber, vitamins and minerals. High intake of refined carbs has been studied and shown to be associated with spikes in blood sugar, promotes inflammation and increases the risk of diabetes and heart disease.

In Japan, there is a custom of eating Eho-maki (uncut sushi rolls for good luck) on Setsubun (the last day of winter).

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!

What fish is best for sushi? ›

Tuna: A top choice, go with any sort of tuna, including bluefin, yellowfin, bigeye, skipjack, bonito, and albacore. There are a few rarer ones as well. Salmon: Though it is popular and commonly used for sushi, this particular fish does come with concerns about parasites. Be sure to freeze it first.

More like a root vegetable than a spice, real wasabi is made from the rhizome of a wasabi plant, which is the underground stem part of it. This underground stem is grated finely to create real wasabi paste.

The fillings consist of crab (usually imitation as it's less expensive), cucumber, avocado and tempura batter flakes. The outside of the roll is also covered with tempura batter flakes.

Tobiko. Tokibo is a type of roe from the flying fish species. Ranging from 0.5 to 0.8 millimetres in size, these beautiful red-orange eggs have a salty taste with a subtle hint of smoke. Tobiko is especially crunchy and is often used to add some texture to sushi, making for a very satisfying bite!

Specifically, it is flying fish roe, and tobiko is the Japanese word for it. Culinarily it is mostly used in sushi dishes, and the eggs are on the larger side - about 0.5 to 0.8mm, and reddish-orange in colour with a salty and sometimes smokey flavour that is crunchy and pops in the mouth.