MINNEAPOLIS -- A new sushi-restaurant in the Twin Cities is giving customers a fun creative way to enjoy their meal.
123 Sushi gives guests control over the ingredients in their sushi. With a variety of options, guests can hand-pick each item that goes into their meal.
Chef and Manager of 123 Sushi Jeremy Beck was happy to share a sushi-making demonstration in the KARE kitchen Saturday.
Sushi Roll -- Assortment
4 Rolls/about 30 pieces
- 2 cups Sushi or Short Grain Rice
- 2 cups Water, plus extra for rinsing rice
- 2 tablespoons Rice Vinegar
- 2 tablespoons Sugar
- 1 tablespoon Kosher Salt
- 10 Seaweed Sheets, halved (roasted nori)
- ½ cup Sesame Seeds, toasted
- Main Ingredient/s*
- ½ pound of sushi grade fresh fish (such as Ahi tuna (yellowtail), salmon, or if you prefer something cooked, consider poached shrimp, or imitation crab meat.)
- Fillings/Vegetables* - Approx. 1 cup each -- Select at least two of the following, or your preferred combination.
- Radish Sprouts (Kaiware) - Available at Asian markets and some higher end grocery stores
- Carrot, peeled and julienned
- Cucumber, peeled, seeded, and julienned
- Avocado, peeled, seeded, and cut into long, thin pieces
- Scallions, sliced at a diagonal
- Fresh Mango, sliced
- Jalapeno, sliced in long thin strips
- Roasted Red Peppers, sliced in long thin strips
- Cream Cheese, sliced into approx. 1/4-1/2-inch strips
- Baby Spinach
- Toppings/Sauces* select at least one
- Spicy Mayo (Mayonnaise, seasoned with Siracha Sauce to taste)
- Sesame Seeds, toasted
- Wasabi Peas, crushed/finely chopped
- Crispy Fried Onions
- Teriyaki sauce
- Pickled Ginger
- Soy Sauce
*Prepare an assortment if you plan to make a variety of rolls
Sushi Rice: Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Keep covered with a lid or moist towel while preparing sushi, to prevent it from drying out.
Roll Assembly: Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Sprinkle center with light covering of sesame seeds. Turn sheet over so seaweed side is facing you. Place 2-3 pieces of selected main ingredient in center of the sheet. Select two of the filling ingredients and add alongside the fish. Roll the sushi and tuck in ingredients. Then using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with preferred topping. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.
Serve with wasabi, ginger and soy sauce.
Tip: To avoid sushi rice sticking to your fingers dip fingers in a bit of water to avoid sticking (or use plastic gloves).
123 Sushi currently has three locations throughout Minneapolis including Dinkytown, IDS, and their newest location in the Retek Building skyway.
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