One of my favorite food to order at Sushi Ten (a local sushi restaurant here in Tucson) is Zaru Udon and salmon sushi. Sushi can be a incredibly easy and fun dish to make. Half of fun of having sushi at home is the process of making it. Hand roll is cost effective since you don't need to go out an buy a sushi mat.
1 (5 oz.) center cut salmon fillet, skin removed, cut in strips
4 teaspoons sesame oil
4 teaspoons soy sauce
1/2 finely chopped green onion
Toasted nori shets, cut in 1/2 lengthwise
Asparagus spears, trimmed to 5-inches long, cut in half, lightly steamed
Thinnly cut carrots
2 cuts cooked Sushi Rice, recipe follows
1. In a bowl, mix together the chopped salmon, sesame oil, soy sauce, and green onions.
2. Arrange all the above on a serving platter and serve on the side with wasabi, sweet pickled ginger and soy sauce.
3. Place a sheet of nori, shiny side down on a work surface. Place rice on the left side of the nori sheet. Place salmon mixture, asparagus, and carrot on top of the rice, diagonally. Roll the nori over the filling.
Sushi Rice
2 cups of rice
vinegar
salt
sesame seed (optional)
1. In a bowl, cool the rice to room temperature by fanning. Add vinegar to moisten rice and a pinch of salt to the cooled rice. Top with sesame seeds.
Zaru Udon
Udon noodles
Chopped green onions
Soymen sauce
1. Bring a medium pot of water to boil. Add the udon noodles and boil for 2-3 minutes. Rinse with cool water and drain well.
2. Add the udon noodles to a bowl of soymen sauce. Add chopped green onion and wasabi to the sauce.
If available, white asian radish can be cut in thin strips and added to the sushi and/or grated to the soymen sauce.
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