Sushi Fusion: Japanese-Inspired Rolls with a Twist

By Pablo Picante

Welcome to the world of Sushi Fusion, where traditional Japanese cuisine meets innovative flavors and modern twists. In this book, you'll embark on a culinary journey through 100 mouthwatering recipes that celebrate the art of sushi and Japanese-inspired dishes. From classic rolls with a creative spin to inventive appetizers and tantalizing desserts, Sushi Fusion offers something for every palate. Whether you're a sushi aficionado or a curious beginner, get ready to explore the delicious possibilities of Japanese cuisine like never before.

 

With Sushi Fusion, you have the tools to elevate your home sushi-making experience and impress friends and family with delicious Japanese-inspired creations. Whether you're hosting a dinner party or simply craving a taste of Japan, these recipes are sure to satisfy your cravings and ignite your culinary imagination. So grab your bamboo mat, sharpen your knife, and let's roll!

• Language: English
• Publisher: Richards Education
• Release date: Feb 25, 2024
• ISBN: 9798224185450

Book preview

Sushi Fusion: Japanese-Inspired Rolls with a Twist

Pablo Picante

Chapter 1: Appetizers

Spicy Tuna Nachos

Spicy Tuna Nachos combine the flavors of fresh tuna with the crunch of tortilla chips, topped with a spicy mayo sauce and fresh vegetables. It's a perfect fusion of Japanese and Mexican cuisines.

Ingredients:

●  1/2 lb sushi-grade tuna, diced

●  1 cup tortilla chips

●  1/4 cup mayonnaise

●  1 tablespoon sriracha sauce

●  1 tablespoon soy sauce

●  1 tablespoon sesame oil

●  1 avocado, diced

●  1/4 cup diced cucumber

●  2 green onions, chopped

●  Sesame seeds for garnish

●  Lime wedges for serving

Instructions:

In a small bowl, mix together mayonnaise, sriracha sauce, and soy sauce to make the spicy mayo.

Heat sesame oil in a skillet over medium-high heat. Sear diced tuna for about 30 seconds on each side. Remove from heat and let it cool slightly.

Arrange tortilla chips on a serving platter.

Top the chips with diced avocado, cucumber, and seared tuna.

Drizzle the spicy mayo over the nachos.

Garnish with chopped green onions and sesame seeds.

Serve immediately with lime wedges on the side.

Tempura Shrimp with Wasabi Mayo

Tempura Shrimp is a classic Japanese dish featuring crispy battered shrimp served with a creamy and tangy wasabi mayo dipping sauce.

Ingredients:

●  1/2 lb large shrimp, peeled and deveined

●  1/2 cup all-purpose flour

●  1/2 cup cornstarch

●  1 teaspoon baking powder

●  1 cup ice-cold water

●  Oil for frying

●  1/4 cup mayonnaise

●  1 tablespoon soy sauce

●  1 teaspoon rice vinegar

●  1 teaspoon wasabi paste

Instructions:

In a bowl, whisk together flour, cornstarch, baking powder, and ice-cold water until just combined. Do not overmix; it's okay if the batter is a bit lumpy.

Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (180°C).

Dip each shrimp into the batter, shaking off any excess, and carefully place them into the hot oil. Fry in batches for 2-3 minutes until golden brown and crispy.

Remove shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.

In a small bowl, mix together mayonnaise, soy sauce, rice vinegar, and wasabi paste to make the dipping sauce.

Serve the tempura shrimp hot with the wasabi mayo on the side for dipping.

Edamame Hummus with Nori Chips

Edamame Hummus with Nori Chips offers a unique twist on traditional hummus, with the addition of edamame for a vibrant green color and flavor, paired with crispy nori chips for dipping.

Ingredients:

●  1 cup shelled edamame, cooked

●  1/4 cup tahini

●  2 cloves garlic, minced

●  2 tablespoons lemon juice

●  2 tablespoons olive oil

●  Salt and pepper to taste

●  Nori sheets

●  Sesame seeds for garnish

Instructions:

In a food processor, combine cooked edamame, tahini, minced garlic, lemon juice, and olive oil. Blend until smooth, scraping down the sides as needed.

Season with salt and pepper to taste. If the hummus is too thick, you can add a little water to reach your desired consistency.

Cut nori sheets into chip-sized pieces and lightly toast them in a dry skillet over medium heat until crisp.

Sprinkle sesame seeds over the toasted nori chips.

Serve the edamame hummus with the nori chips for dipping.

Japanese Style Chicken Wings

Japanese Style Chicken Wings are marinated in a flavorful mixture of soy sauce, ginger, garlic, and mirin, then baked until crispy and glazed with a sticky sauce for a delicious appetizer or main course.

Ingredients:

●  1 lb chicken wings

●  1/4 cup soy sauce

●  2 tablespoons mirin

●  1 tablespoon grated ginger

●  2 cloves garlic, minced

●  2 tablespoons honey

●  1 tablespoon sesame seeds

●  Thinly sliced green onions for garnish

Instructions:

In a bowl, mix together soy sauce, mirin, grated ginger, minced garlic, and honey to make the marinade.

Add chicken wings to the marinade, toss to coat evenly, and let them marinate in the refrigerator for at least 1 hour or preferably overnight.

Preheat oven to 400°F (200°C).

Place marinated chicken wings on a baking sheet lined with parchment paper.

Bake wings for 25-30 minutes, turning halfway through, until golden brown and crispy.

In a small saucepan, heat the remaining marinade over medium heat until it thickens slightly to form a glaze.

Brush the glaze over the baked chicken wings and sprinkle with sesame seeds.

Garnish with thinly sliced green onions before serving.

Miso Glazed Eggplant

Miso Glazed Eggplant features tender roasted eggplant coated in a sweet and savory miso glaze, garnished with sesame seeds and green onions for a flavorful side dish or vegetarian main course.

Ingredients:

●  2 medium eggplants, sliced into 1/2-inch rounds

●  1/4 cup miso paste

●  2 tablespoons mirin

●  1 tablespoon soy sauce

●  1 tablespoon honey

●  1 tablespoon sesame oil

●  Sesame seeds for garnish

●  Thinly sliced green onions for garnish

Instructions:

Preheat oven to 400°F (200°C).

In a small bowl, whisk together miso paste, mirin, soy sauce, honey, and sesame oil to make the glaze.

Place eggplant slices on a baking sheet lined with parchment paper.

Brush the miso glaze generously over each eggplant slice.

Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and caramelized, brushing with more glaze halfway through.

Remove from the oven and sprinkle with sesame seeds and thinly sliced green onions before serving.

Takoyaki (Octopus Balls)

Takoyaki is a popular Japanese street food made of crispy golden balls filled with tender octopus pieces, green onions, and pickled ginger, topped with savory sauces and bonito flakes.

Ingredients:

●  1 cup all-purpose flour

●  2 eggs

●  2 cups dashi stock

●  1/2 lb cooked octopus, chopped into small pieces

●  1/4 cup chopped green onions

●  2 tablespoons pickled ginger, finely chopped

●  Takoyaki