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Onigiri Sushi And Mustabi

Actually for those that knows me very well on how much I love sushi. However sushi is very expensive but it is a lot cheaper and cost effective to make it on your own. I am posting another picture above to show on how I make the sushi and tell you where I bought it from. I bought these from Amazon and the prices are reasonable. The sushi mat is plastic and I will show you in a bit on how to use all of these so sit tight and let me explain. It is a lot easier to clean then bamboo even though bamboo is generally used for making hand rolled sushi. The bazooka type sushi maker is even easier and on the right of the picture is the box it came in and the directions on how to use it. The ongiri meaning rice cake mold is amazingly easy also and there is the mustabi mold.

There is a spatula for scooping out sushi rice which you will need before making sushi. Sushi Rice is the link on the left that you need to make this before attempting to make sushi. If you are thinking, is shushi raw fish? No not all and what you mean is called shashimi. Shashimi is raw fish. There is cooked fish that I would use any from a can so it can be 1 can of canned fish of any type, a few tiny broken pieces of smoked fish such as cooked shrimp, salmon, trout or even mackerel is ideal too. You can also use fresh or pickled vegetables that has been julliened. They are avocado, cucumber, carrot, daikon radish. and green onion.The green and white parts can be used. You can also add caviar and a little of cooked chicken, beef, veal, lamb, goat or even turkey that has been shredded and sat aside.

Also you can use zabiha halal lunch meat in a can, quail eggs also you can add some veggie crumbles which is great for vegetarians and vegans. You vegetarians and vegans can ignore the halal lunchmeat and fish options. Don’t worry I got you. Make the sauce by using 1 tbs of mayonase and 3 drops sriracha and mix in to a sauce. You can use a little more to double this if you are entertaining. Make wasabi paste by adding 2 tbs of wasabi powder and 1 to 2 tsps of water to make a paste and set aside. Pickled Ginger gets made in advance too if you wish.

Now the choice of fillings varry depending on what type of sushi do you want. For the onigiri you have to oil the molds with cooking oils like canola, sesame, almond, hazelnut, avocado, corn, vegetable or peanut. Also you can spray with cooking spray the top and bottom. There is a big on and a smaller one that you see. Fill this halfway with sushi rice and make an indentation and fill with your fillings of choice. I wanted zabiha lunch meat in mine along with a quail egg. Take a little bit more of sushi rice and cover that hole and now with the bottom press gently but firmly. Carefully lift off the lid and on a plate shake gently while pressing the top of the inverted part of the mold and it should pop right out. It must be oiled lightly to keep the sushi rice from sticking. Cut an inch of the nori meaning seaweed sheet and moisten it with a drop of water on your fingers and smooth it on the bottom or leave as it is.

The mustabi mold came with the two onigiri molds as a set. Oil this up and place the other part in your other hand stick point outward. Add 1 piece of either zabiha halal lunch meat, a piece of cooked shrimp or 1 thin slice of smoked fish and then take the sushi rice and fill the rest up and with the part stick side outside push up and it will slide out easily in a tasty rice cake. Cut 1 strip of nori and moisten it with your finger. It has to be moistened with water and 1 drop will do it and wrap it around the mustabi or another piece of this type of sushi and place this on a plate.

For the bazooka type of sushi maker follow the directions on the box. As you see there is snap closure at each end. Open these and open the tube. Remove the plunger. Oil the cap the plunger and the tube itself. Place sushi rice inside. Add your fillings of choice. Mine was pickled cucumber and quail egg. Place the plunger in the screw type grooves. Close the tube part by snapping the fasteners in to place. Place the top at the other end and lock it and turn the screw top at the other end until it meets the rice. Open the the other end by taking the cap off. Lay 1 sheet of nori which is dried seaweed sheet. Press the screw type plunger down until the long of rice with the yummy fillings lays completly on top of the nori. Wrap the the rice log by rolling it away from you which is rolling the nori around the rice log. Moisten your finger with water and wet the green part of the nori and finish wrapping and seal it closed. It is a sushi log and dampen the knife in water and slice 1/4 of an inch. Dip knife in to water and repeat until they are all cut in to slices,

For hand rolled sushi on a sushi mat, lay 1 piece of plastic wrap making sure it is covered. Spray with cooking spray and add the sushi rice all over the plastic on top of the sushi mat and place 1 sheet of nori on top and your fillings of choice which can be the main stays as juliened vegetables and or fish or you can add the zabiha lunch meat or other veggies of choice or placing the nori down first and adding sushi rice minus an inch fof just plain nori for sealing. Dip your finger once again in water and run it at the bottom of nori. and roll and seal with the dampened part of the nori just take the plastic lined sushi mat and roll away from you. This is also a sushi long and if you can cut this in to slices while dipping the knife in to water each time you cut that it has to look like circles. Here you can drizzle soy sauce and the sriracha maynaise mixture, add 1 pinch of roasted sesame seeds or takmaria which are basil seeds for the ongiri sushi and mustabi and serve with either wasabi and or pickled ginger.

Enjoy with matcha green tea and or miso soup either with or without fried besan tofu.

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