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In Japanese cuisine, sushi is a food made of vinegared rice combined with various toppings or fillings.

In Japan the word sushi refers to the rice, not the fish. Sushi toppings or fillings can include seafood, meat, vegetables, mushrooms or egg, Sushi toppings may be raw, cooked, or marinated. In the Western world, sushi is often misunderstood to mean clumps of rice topped with raw fish, or even simply raw seafood, which is properly called sashimi.


Spicy Tuna Roll


  • half sheet of Nori seaweed
  • fresh tuna, sliced
  • 1 1/2 tsp Sichimi Togarashi ('seven flavours chillies')
  • sesame chillie oil
  • prepared sushi rice
  • wasabi
  • soy sauce - for dipping
  • pickled ginger - for garnish

To prevent rice from sticking to mat, wrap mat in clear wrapping paper.

To Prepare

  • Cut tuna into 1 inch thick slices
  • Rub tuna with about 1 1/2 tsp of the Sichimi Togarashi and allow to marinate
  • Coat very lightly with oil only after marinating with the spice first, otherwise the oil will act as a barrier, preventing the spice from seasoning the tuna
  • For a slightly milder roll, use sesame oil instead of the sesame chillie oil
  • Place the half sheet of nori on the rolling mat
  • Spread a thin layer of rice onto the sheet, leaving a small space uncovered at the ends
  • Layer tuna in the center of roll
  • Holding the filling in place, begin rolling away from you, using the mat
  • Turn the roll over and seal the uncovered nori section to the roll
  • Use a knife to cut pieces

To Serve

  • Place rolls neatly onto a Japanese flat plate, preferably rectangular in size
  • Put a small amount of wasabi and some pickled ginger at the side
  • A small dipping dish for soy sauce should accompany the meal

When cutting sushi, make sure blade is clean so as to not leave rice grains on each sushi. Wipe blade then dip in cold water before starting at each roll.


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