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Hyoga: Good For Authentic Sushi

Hyoga: Good For Authentic Sushi


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Sherman samples one of the city’s few Japanese restaurants ran by Japanese people

Hyoga in Vancouver serves an assortment of sashimi.

Even since I started blogging in 2008, I've been fortunate to meet some really cool people who share the same passions. To think of it, none of it would have happened if I didn't commit myself to taking pictures of everything I eat! Recently, I was contacted by Ricky Shetty, who runs the Daddy Blogger blog. Essentially, he documents the trials and tribulations of being a dad. Very cool, since most blogs out there are mommy-run and related. Good to see a dad in action! Anyways, he wanted to meet up as a form of networking and since he mentioned lunch, I was game. I suggested we try Hyoga on Kingsway because it is one of the rare Japanese joints that is run by actual Japanese people.

We got a few things to share, starting with the Assorted Sashimi. Although small in portion size, it made it up in quality and presentation. We liked how it was served atop an ice ring, which kept the slices cool as we ate. It consisted of two pieces each of hamachi, ika, hokkigai, salmon, and tuna. The nice sheen and neutral smell indicated freshness (as fresh as flash-frozen fish can get). Next up was the Fire Red Dragon Roll, consisting of unagi tempura and cucumber on the inside with smoked salmon, avocado on the outside finished off with a spicy mayo concoction. The roll wasn't exactly large in size, yet again, it was constructed with care. I found the sushi rice to have a nice chewy texture with a hint of vinegar and sweetness. There was just enough crunch from the unagi for a textural contrast. However, there was far too little unagi to make any impact.

Lastly, we shared the Pork Okonomiyaki, which was large and quite thick. Hence, it was on the denser side and slightly lacking in moisture. However, it was pan-fried well with plenty of body and meatiness. I would've liked to see some pickled ginger to go with this, though. From the items we tried, it was pretty clear that the food was legit (Ricky lived in Japan for a year). Give it a try when you're in the area.

The Good:
- Real Japanese food (for those who care)
- Food made carefully
- Friendly people

The Bad:
- Some items are a little pricey
- Super small restaurant

This post originally appeared on the blog Sherman’s Food Adventures.


Easy Sushi Rolls

This post may contain affiliate links. Please read my disclosure policy.

Learn how to make sushi rolls (maki rolls) with this easy homemade sushi recipe. The fillings and toppings here are 100% up to you, so choose whichever ingredients you love best!

Guys, have you ever tried making homemade sushi rolls? ♡

It’s actually much easier than you might think. And of course, the best part of making your own sushi rolls is that you get to decide exactly what goes in them. Yyyyyum.

Since all of our favorite sushi restaurants have been closed these past three months, Barclay and I have gotten in a rhythm of making ourselves a big batch of homemade maki rolls here once a week. (Sushi Sundays!) And I have to say — it has been so fun! We prefer to keep things super no-frills around here, and usually just make our sushi with a few simple fillings plus a drizzle of spicy mayo. But holy yum, these simple rolls have totally satisfied our sushi cravings during these weeks of staying at home. And now that we have our assembly-line routine down, the two of us have found that we can make a big batch in just 30 minutes or so. Not bad!

Now I will be the first to admit that our techniques for making maki rolls are not 100% authentic or traditional. But that’s kind of the point — we just use the equipment that we already have and keep our ingredient list super-minimal, and this recipe works really well for us! And best of all, it yields so much delicious sushi. ♡♡♡

So if you are also missing your favorite restaurant sushi right now, I thought I would offer a quick tutorial on how we make homemade sushi here in our house! This recipe itself is not hard, but it does require a bit of extra time to prep all of those ingredients and make the maki rolls. If you have a buddy (or in my case, a very enthusiastic sushi-loving husband) in the kitchen to help, the process can go much faster. But however you make them, I think you will be pleasantly surprised at how quickly, easily and affordably you can make your very own homemade maki rolls. Plus, it’s just fun!

Here’s everything you need to know…


1. Banana Sushi

This Japanese-inspired dessert combines bananas, chocolate, and pistachios to make one heavenly bite. It may not be authentic wagashi, but it sure is yummy.

Banana slices are covered with chocolate and crushed pistachios. It&rsquos wonderfully sweet, chocolatey, and crunchy.

Plus, just look how adorable they are. Be still, my heart!

Best of all, this sweet sushi only requires 3 ingredients and 15 minutes of your time.

Even the busiest moms and dads can whip up this fun and addictive treat any time.


Maki Sushi Rolls

Sushi rolls, or ‘makizushi’ in Japanese, are what most non-Japanese people think of when they think of sushi. Makizushi is made by wrapping up fillings in rice and nori seaweed. This recipe shows you how to make a basic makizushi roll, which can then be filled with whatever fillings you desire. Master the technique and get creative. Find all you need to make sushi rolls on our site.

Ingredients

possible fillings
tuna – sashimi grade, raw
salmon – sashimi grade, raw
avocado
cucumber
crab sticks
canned tuna mixed with mayo
prawns

How To Prepare

To make sushi rice, Japanese white rice is mixed with a special sushi rice vinegar.

Once you have your sushi rice prepared, you will need to begin by laying out a preparation area with your makisu rolling mat.

Place a sheet or nori on the mat and cover two thirds of one side of your nori seaweed with your sushi rice approximately 1cm high.

Add your ingredients in a line on top of the rice in the centre. You can choose any combination of ingredients that compliment each other well. We went for salmon, salad and mayonnaise for this one.

Now for the fun bit. Using the wooden rolling mat, start rolling up the ingredients away from you, while keeping the roll tight. The moisture from the rice will help it stick together.

You can then cut your roll into 6-8 pieces and serve with some soy sauce, wasabi, sushi ginger and cup of sencha green tea.

Tips and Information

- Try wrapping your sushi rolling mat with cling film before you start rolling as this will not only make the mat easier to clean after using, but helps the sticky rice from getting stuck on the mat.
- It is a good idea to have a bowl of water next to you when you are making makizushi as it is important to keep your fingers wet so that the rice doesn’t stick to them. It is also a good idea to keep the knife wet when you cut it to guarantee that you get a clean cut.
- You can make what’s called an Uramaki roll, or an inside out roll. This is made with the nori on the inside and the rice on the outside of the roll. Uramaki is great sprinkled with roasted white sesame seeds.
- Makizushi usually come in two types, futomaki and hosomaki. Futomaki is a thick roll like the one we are making in the photos above with a selection of ingredients inside. Hosomaki is a thinner version, usually containing just one ingredient such as tuna, salmon or cucumber.
- You can use any types of ingredients for sushi rolls. Many of the popular ones like California Roll (Crab Sticks, Avocado & Cucumber) and the Philadelphia Roll (Smoked Salmon, Cream Cheese & Cucumber) were both invented outside Japan.


Let’s cook the most basic sushi roll, California Sushi Roll!

California Sushi Roll Recipe

The most popular roll sushi borned in U.S.

Prep time: 10 mins
Coock time: 10 mins
Total time: 20 mins

Ingredients (Serves 1 Roll, cut )

  • 5 oz of lukewarm sushi rice (Sushi Rice Recipes)
  • Half sheet of nori seaweed
  • 2 oz of cooked crab meat or imitation crab meat
  • 1/4 of an avocado, sliced in the inch slices
  • 5 thinly sliced cucumber (Kirby or pickling cucumbers, peel off skin)
  • Sesame seeds
  • Kewpie Mayonnaise

Cooking Directions

  1. Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice.
    TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
  2. Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge).
    TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
  3. Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
  4. Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
  5. When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll.
    TIP: When cutting a sushi roll, do not attempt to “chop” it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are “slicing” it. It will prevent the roll of being squashed and give you a cleaner cut.

#4. Cucumber Roll (Kappa Maki)

Ingredients :

Step 1: Prepare sushi rice by mixing seasoned vinegar with cooked sushi rice. Read this article to see step-by-step instructions on how to make sushi rice.

Step 2: Cut off both ends of the cucumber and peel it. Now cut the cucumber into half lengthwise. Cut them again into half to get 4 pieces. Remove the seeds and julienne cut the cucumber pieces for sushi.

Step 3: Place the bamboo mat on an even surface. Cover it with a thin film of plastic wrap to prevent the mat from getting dirty. Put the half Nori sheet on the bamboo mat

Step 4: Take about 3/4 cup of seasoned sushi rice and spread it over the Nori sheet to create an even layer

Step 5: Now arrange the cucumber sticks horizontally on the sushi rice

Step 6: Start rolling with the bamboo mat, applying gentle pressure to get a firm and compact roll. Cut out the roll into 6-8 pieces and serve with wasabi and soya sauce. Repeat the steps for remaining ingredients.

Read my article on ‘how to make cucumber sushi rolls at home’ to find more information and other interesting styles to make cucumber sushi rolls at home.


Other Recipes You May Like

For sushi to use these sauces on, be sure to try my Tuna Avocado Mango Maki, and my Spicy Tuna Maki. If you're feeling ambitious and social, here's the info for our DIY Sushi Potluck parties!

Other than those, here are a few more sushi-adjacent recipes:


Frequently Asked Questions

Best Rice for Sushi?

What is the best rice to use for this recipe?

Short grain rice is the best type of rice to use. I strongly recommend a combination of Calrose rice and Japanese rice.

Calrose has a bigger grain so when both of them are combined together in the ratio of 1:1, you get the best and perfect texture.

Can I Freeze the Leftover Rice?

Yes, you can freeze the leftover rice in the freezer or keep for a few days in the refrigerator.

Steam the rice before using to ensure freshness and good taste.

How Many Calories Per Serving?

This recipe is only 7 calories per piece.


Turn on medium heat and oil your pan, make sure you get the sides of the pan oiled because this is where you'll be leaning the egg and sliding your spatula around. I usually use a piece of paper towel to spread the cooking oil around.

Pour your mixture on evenly, you don't want it cooking immediately as it hits the pan, so you're not looking for a loud (if satisfying) fry sound as it hits, but a softer sizzle. If you're bubbling up, it's probably too hot, but don't worry, just turn down your heat, the first part of the egg that hits the pan will be in the middle of the roll, so it won't be too obvious.


Related Questions

Is teriyaki chicken sushi safe for pregnant women?

Yes, it does not contain any raw meat, hence there is no risk of bacterial infection. Pregnant and breastfeeding women craving for sushi can satisfy their cravings with this delicious roll.

Is this sushi gluten-free?

The teriyaki marinade may contain hidden gluten so if you are on a celiac diet, make sure you buy gluten-free teriyaki sauce from an Asian grocery store. You can also buy it online from Amazon.

Should I let the chicken piece sit with the marinade for a few minutes?

The more you allow the chicken to sit with the marinade, the more flavourful will be the taste of cooked chicken. I suggest pricking fine holes on chicken breasts using a fork to allow quick and easy absorption of the sauce.

How many calories in Teriyaki Chicken Sushi Roll

A serving of 6 pieces of Chicken Teriyaki Roll contains about 500 calories, which can be broken down into 36% fat, 15% protein, and 49% carbohydrates.


Watch the video: Minos vs Hyoga Cosplay Dual Otaku Day 2 (October 2022).