Vancouver-style Sushi à la Granville

Vancouver-style Sushi à la Granville Recipe - Japanese Cuisine

Region / culture: Japan | Servings: This recipe serves 4.

Introduction

Vancouver-style Sushi à la Granville is a unique and delicious twist on traditional sushi, featuring a variety of fresh and flavorful ingredients. This recipe combines the classic flavors of sushi with a modern and creative presentation, making it a perfect dish for any occasion.

History

This recipe is inspired by the vibrant food scene in Vancouver, Canada, where sushi restaurants are abundant and known for their innovative and fresh approach to Japanese cuisine. Vancouver-style Sushi à la Granville takes traditional sushi ingredients and combines them in a new and exciting way, creating a dish that is both delicious and visually appealing.

Ingredients

Sushi meshi

4 cups of rice
10 cm of dashi konbu (kelp)
1 tbsp of sake

Awasezu (vinegar mix)

3 tbsp of vinegar
3 tbsp of sugar
0.67 tbsp of salt

Sushi

8 sheets of Yakinori (seaweed)
0.5 pack of kaiware daikon (radish sprouts)
1 piece of yaki anago (broiled eel)
8 shrimps
5 cm of daikon (radish)
2 eggs
8 shiso leaves (spice)
1 cucumber
4 umeboshi (pickled unripe plums)

How to prepare

Sushi meshi

Before cooking, thoroughly wash the rice (3-5 good rinses or even a longer soak). After washing the rice, add water and konbu (kelp). Let it soak for 30 minutes, then remove the konbu. Add sake and cook the rice.
Make awasezu by mixing vinegar, sugar, and salt in a bowl. Let it stand for a while.
Rinse the hangiri (rice mixing bowl) and remove any excess water.
Remove the cooked rice and place it into the hangiri. Mix the awasezu into the rice. It is important to use a hand fan (or at least improvise) and wave it rapidly over the steaming rice to instantly cool it down, then evenly mix the awasezu over the rice. (Please see Sushi meshi for more details with illustrations)

Awasezu

Pre-prepared awasezu (vinegar mix) may be used, or combine the ingredients above.

How to make

Cut the daikon into 5 cm sticks.
Wash the kaiware daikon (radish sprouts) and cut off the stems.
Slightly mix an egg without foaming, add a pinch of salt. Add sugar or dashi to taste.
Heat oil in a skillet or square rolled egg making pan. Add half of the egg, as it cooks, roll gently from front to back to form a rolled egg. When the roll is completed, add more oil to the pan and pull the rolled egg towards you. Repeat this process with the other half of the egg. (Please see rolled flavored egg) Remove the eggs from the pan. Cut the cooled eggs into 5 cm pieces. Cut the yaki anago into pieces of 1.5 cm width and 5 cm length.
Insert a toothpick under the dark vein of the shrimps and remove the vein. Boil, then remove the shells.
Wash and then dry the shiso leaves.
Cut the cucumber into quarters, then into strips about 10 cm long.
Remove pits from umeboshi. Mash them into a paste with a knife.
Cut the yakinori into 4 pieces. See the glossary if using regular nori.
Decoratively place the prepared fillings on a large plate.
Form temakizushi by placing sushi rice on nori. Put 1 or more of the ingredients on the rice. Use a little wasabi (Japanese horseradish) for the seafood.
Wrap the nori around the rice and other ingredients. Before eating, dip it in soy sauce and wasabi.
Maki sushi is difficult to form neatly if too much rice is used at one time.
Try a variety of filling combinations.
Return to How to make sushi.

Variations

Try adding different fillings to the sushi rolls, such as avocado, tuna, or crab meat, for a unique twist on this recipe.

Cooking Tips & Tricks

When making sushi rice, be sure to wash the rice thoroughly before cooking to remove excess starch. This will help the rice cook evenly and prevent it from becoming too sticky. Additionally, when mixing the vinegar mix into the rice, be sure to use a hand fan or improvise to cool the rice quickly and evenly.

Serving Suggestions

Serve Vancouver-style Sushi à la Granville with a side of miso soup and a green salad for a complete and satisfying meal.

Cooking Techniques

The key to making perfect sushi is to cook the rice just right and to assemble the rolls with care and precision. Be sure to follow the instructions closely for best results.

Ingredient Substitutions

If you can't find eel, you can substitute it with smoked salmon or tofu for a vegetarian option. You can also use different types of vegetables and seafood to customize the recipe to your liking.

Make Ahead Tips

You can prepare the sushi rice and fillings ahead of time and assemble the rolls just before serving for a quick and easy meal option.

Presentation Ideas

Arrange the sushi rolls on a platter and garnish with sliced cucumber, pickled ginger, and wasabi for a beautiful and appetizing presentation.

Pairing Recommendations

Serve Vancouver-style Sushi à la Granville with a glass of chilled sake or green tea for a traditional and refreshing beverage pairing.

Storage and Reheating Instructions

Store any leftover sushi rolls in an airtight container in the refrigerator for up to 2 days. To reheat, gently steam the rolls or microwave them for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Vancouver-style Sushi à la Granville contains approximately 250 calories, making it a relatively light and healthy meal option.

Carbohydrates

Each serving of Vancouver-style Sushi à la Granville contains approximately 40g of carbohydrates, primarily from the rice and vegetables used in the dish.

Fats

This dish is relatively low in fat, with each serving containing approximately 2g of fat. The fat content comes primarily from the eggs and eel used in the recipe.

Proteins

Each serving of Vancouver-style Sushi à la Granville contains approximately 10g of protein, primarily from the eggs, eel, and shrimp used in the dish.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium. The vegetables and seafood used in the recipe provide a variety of essential nutrients that are important for overall health.

Alergens

This recipe contains seafood (shrimp, eel) and eggs, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, Vancouver-style Sushi à la Granville is a nutritious and balanced meal option, providing a good mix of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Vancouver-style Sushi à la Granville is a delicious and creative twist on traditional sushi, featuring fresh and flavorful ingredients that come together in a beautiful and appetizing dish. Whether you're a sushi lover or looking to try something new, this recipe is sure to impress and satisfy your taste buds.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Vancouver-style Sushi à la Granville. I was walking through the bustling streets of downtown Vancouver, taking in all the sights and sounds of the city. As I passed by a small sushi restaurant on Granville Street, I caught a whiff of the most tantalizing aroma wafting through the air. My curiosity piqued, I decided to step inside and see what all the fuss was about.

The restaurant was cozy and dimly lit, with the sound of sizzling pans and clinking dishes filling the air. I took a seat at the sushi bar and watched in awe as the chef expertly sliced and diced fresh fish, rolling them into perfect little morsels of sushi. I couldn't resist ordering a platter of their signature Vancouver-style Sushi à la Granville.

As I took my first bite, I was instantly transported to a world of flavors and textures unlike anything I had ever tasted before. The rice was perfectly seasoned, the fish melt-in-your-mouth tender, and the accompanying sauces added just the right amount of kick. It was a culinary experience like no other, and I knew right then and there that I had to learn how to make this dish for myself.

I struck up a conversation with the chef, a kindly old man with a twinkle in his eye and a passion for all things sushi. He told me that the recipe for Vancouver-style Sushi à la Granville had been passed down through generations of his family, originating from a Japanese immigrant who had brought it with him to Canada many years ago.

Eager to learn, I begged the chef to teach me the secrets of this delectable dish. He smiled and agreed, taking me under his wing as his apprentice. Day after day, I would come to the restaurant and watch as he worked his magic in the kitchen, meticulously preparing each ingredient with care and precision.

I learned how to select the freshest fish, how to properly season the rice, and how to roll the sushi with finesse. But it wasn't just about the technical skills – the chef also taught me the importance of patience, dedication, and a deep appreciation for the art of sushi-making.

After months of practice and countless failed attempts, I finally mastered the recipe for Vancouver-style Sushi à la Granville. The chef beamed with pride as he tasted my creation, nodding in approval at the perfect balance of flavors and textures.

From that day on, I became known as the Sushi Queen of Vancouver, delighting friends and family with my exquisite creations. The recipe for Vancouver-style Sushi à la Granville had become a staple in my culinary repertoire, a testament to the time and effort I had put into mastering this art.

As I sit here now, reminiscing about my journey to discover this recipe, I can't help but feel a sense of gratitude for the chef who took me under his wing and showed me the way. The flavors of Vancouver-style Sushi à la Granville will forever hold a special place in my heart, a reminder of the rich culinary heritage that I am proud to carry on.

And so, as the sun sets over the city of Vancouver, I raise my chopsticks in a toast to the past, present, and future of this beloved dish. May its flavors continue to delight and inspire for generations to come. Kanpai!