Sushi Pancakes recipe


Sushi Pancakes recipe

A stunning layered dish using thin savory pancakes as “wrappers” and stacked sushi fillings between them. Think of it as sushi meets mille-crêpe, with clean Japanese flavors and artistic presentation.

⭐ Ingredients (Serves 4)

For the Sushi Pancakes (Savory Crêpes)

  • 1 cup all-purpose flour

  • 1 ¼ cups water

  • 1 egg

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • ½ tsp salt

  • ½ tsp sugar

  • 1 tsp vegetable oil (for cooking)

For the Sushi Rice Layer

For the Fillings

Choose your sushi-style ingredients:

Option A — Salmon Version

Option B — California Roll Version

  • Shredded imitation crab or real crab

  • Diced cucumber

  • Diced avocado

  • Japanese mayo

  • Pinch of salt

Option C — Vegetarian

  • Diced avocado

  • Grated carrots

  • Thin sliced cucumber

  • Pickled radish (takuan)

  • A touch of mayo or ponzu

For Garnish

🍳 STEP 1 — Make the Savory Sushi Pancakes

  1. In a bowl, whisk flour, water, egg, soy sauce, sesame oil, salt, and sugar.

  2. Batter should be thin like crêpe batter. Add water if needed.

  3. Heat a nonstick pan over medium-low heat and lightly oil it.

  4. Pour ¼ cup batter and swirl to make a thin pancake.

  5. Cook 1 minute per side until flexible but not crispy.

  6. Make 6–8 pancakes and stack with parchment between them.

High-Value Tip:
Keep pancakes soft — flexibility is key for layering.

🍚 STEP 2 — Season the Sushi Rice

  1. Combine warm cooked rice with vinegar, sugar, and salt.

  2. Gently fold to avoid smashing grains.

  3. Mix in sesame seeds.

Rice should be slightly warm, sticky, and glossy.

🍣 STEP 3 — Prepare the Filling

For salmon or crab fillings:

  • Mix filling with Japanese mayo, soy sauce, and lemon (for brightness).

For vegetarian fillings:

  • Keep ingredients crisp and fresh; do not over-moisten them.

🥞 STEP 4 — Assemble the Sushi Pancake Stack

Option 1 — Layered Stack (Mille-Crêpe Style)

  1. Place one pancake on a plate.

  2. Add thin layer of sushi rice.

  3. Add thin layer of filling (salmon, crab, or veggie).

  4. Add another pancake.

  5. Repeat until 4–5 layers tall.

  6. Top with nori strips, scallions, and sesame seeds.

Option 2 — Rolled Sushi Pancakes

  1. Spread a thin layer of sushi rice on the pancake.

  2. Add filling in a horizontal line.

  3. Roll tightly like a sushi roll.

  4. Slice into bite-size pieces.

Option 3 — Mini Stacks (Appetizer Style)

  • Cut pancakes into circles using a cookie cutter.

  • Stack bite-sized layers for elegant party bites.

🔪 STEP 5 — Cutting & Presentation

  • For stacks: chill 10–15 minutes to firm before slicing.

  • Use a sharp wet knife for ultra-clean cuts.

  • Plate with precision:

    • Drizzle soy sauce or spicy mayo in thin lines

    • Add microgreens or radish slices for color

    • Serve pickled ginger and wasabi on the side

💡 HIGH-VALUE CHEF TIPS

  • Texture Balance: Soft pancake → sticky rice → creamy filling → crisp veggies.

  • Flavor Boost: Brush pancakes lightly with ponzu before assembling.

  • Color Play: Use avocado, carrots, salmon, cucumber, and black sesame for visual contrast.

  • Fusion Flair: Add thin furikake layers for added umami and crunch.

  • Customize Layers: Alternate salmon and crab fillings for a dramatic cross-section.


OTHER RECIPES

Ingredients:
  • 4 eggs.
  • 2 tablespoons of water.
  • ½ teaspoon of salt.
  • 1 tablespoon of vegetable oil.
Directions:

Beat the eggs with the water and salt.
Cook on a low heat in a lightly oiled pan to make 8-9 (thin) pancakes.
Eat with a range of Sushi. Enjoy!




No comments:
Labels:

Nigiri (Finger) Sushi recipe



Nigiri (Finger) Sushi recipe 

Nigiri sushi is a hand-formed pillow of seasoned rice topped with pristine slices of raw fish. This recipe focuses on technique, texture, and authenticity.

⭐ Ingredients (Makes ~20 Nigiri Pieces)

For the Sushi Rice (Shari)

For the Toppings (Netá)

Choose any combination below; all must be sushi-grade:

  • Fresh salmon fillet, thinly sliced

  • Tuna (maguro), thinly sliced

  • Yellowtail (hamachi)

  • Shrimp (ebi) — cooked and butterflied

  • Snapper (tai)

  • Unagi (eel, cooked & sauced)

  • Tamago (Japanese sweet omelette)

For Assembly

🍚 STEP 1 — Prepare Authentic Sushi Rice (Shari)

  1. Rinse the rice several times until water is almost clear.

  2. Combine rice, water, and kombu (optional) in a rice cooker; remove kombu after cooking.

  3. Mix rice vinegar, sugar, and salt until dissolved.

  4. Spread hot rice into a bowl or wooden hangiri.

  5. Pour vinegar mixture evenly over rice.

  6. Fold, don’t smash. Use a rice paddle to gently slice and turn the grains while fanning.

  7. Allow rice to cool to body temperature (warm, not cold).

High-Value Notes:

  • Temperature is critical: rice should feel like warm skin.

  • Moist but not sticky; grains should stay separate when pressed.

🔪 STEP 2 — Prepare Nigiri Fish Slices (Sashimi Cuts)

General Rules:

  • Use a long, sharp knife (yanagiba style preferred).

  • Cut fish at a 45° angle against the grain.

  • Aim for slices 2–3 inches long, 1 inch wide, and about ¼ inch thick.

  • Each slice should drape gracefully over the rice.

Species-Specific Tips:

  • Salmon: slice slightly thicker for buttery texture.

  • Tuna: long, clean pull-cuts for shiny surface.

  • Snapper: score the surface lightly for tenderness.

  • Shrimp: boil 2–3 minutes, chill in ice bath, then butterfly.

🫳 STEP 3 — Forming the Nigiri (Te-shigoto Technique)

This is where nigiri becomes art.

  1. Moisten hands with vinegar-water (“tezu”).

  2. Take a small amount of rice (about 20 g or 2–3 tsp).

  3. Gently form it into an oblong shape with rounded edges — firm but airy.

  4. Place the slice of fish on your fingertips (shiny side down).

  5. Dab a tiny bit of wasabi in the center of the fish.

  6. Place your rice ball onto the fish.

  7. Turn the structure upside down so the fish is on top.

  8. With three fingers, shape the nigiri:

    • Press lightly on the center.

    • Press the sides to form clean edges.

    • Don’t mash — the rice should remain fluffy.

Professional Goal:
Nigiri should hold together when picked up, but fall apart in the mouth.

🍱 STEP 4 — Presentation & Serving

  • Arrange nigiri neatly in a row or slight curve for elegance.

  • Brush the fish lightly with nikiri glaze (soy + mirin + dashi) for shine.

  • Serve with wasabi, soy sauce, and pickled ginger.

  • Keep chilled fish on ice until assembly.

💡 HIGH-VALUE TIPS & EXPERT INSIGHTS

Rice Matters More Than Fish

Perfect nigiri relies on rice temperature, seasoning, and shaping precision.

Freshness Is Everything

Only use certified sushi-grade seafood from a trusted supplier.

Balanced Bite

Each nigiri should have:

  • 70% rice

  • 30% fish

  • A very thin line of wasabi

  • No excess soy sauce (just a light dip on the fish side only)

Optional Enhancements

  • Add a belt of nori for toppings like tamago or unagi.

  • Brush with yuzu kosho sauce for citrus-spicy aroma.

  • Top with thin scallion threads or microgreens for modern plating.


OTHER RECIPES


Ingredients:
  • Fish of your choice.
  • Wasabi.
  • Sushi Rice.
  • Soy sauce.
Directions: 

 Slice the fish of your choice into bite sized pieces. 

 Place a small amount of wasabi on one side of the fish. 

 Moisten your hands with water and place a small ball of sushi rice in your palm. 

 Firmly press the fish (wasabi facing down) onto the rice. 

Use your hands to shape it into an oblong. 

 Dip in soy sauce, and enjoy Nigiri (Finger) Sushi recipe !!!




No comments:
Labels:
Subscribe to: Comments (Atom)