Have you ever thought of sushi as high end (or hard to access/find)? Most of the times you only get it at supermarkets (pre-made) or restaurants. What if there was an easy way to make your own sushi? Then you could eat your favorite food from Japan homemade style. Today I’m going to introduce you to two centerpieces of our “make your own sushi” dinner: spicy salmon and tamago (sweet egg).
Let’s face it, sushi doesn’t quite feel right without fish/sashimi (my strong opinion). Whether it’s salmon, tuna, or yellowtail, they all really pull the dish together. While other ingredients such as cucumber, avocado, or radishes taste great in sushi, they, for me, mostly play the role of amplifying the main item, fish. Sure you can eat plain avocado sushi, but plain tuna sushi or plain salmon sushi will feel a lot more complete. Spicy salmon (or tuna) is a popular item because of the amazing mayonnaise-sriracha taste. When made right, it really amps up everything in a piece of sushi. After my mom found the recipe, we’ve made it each sushi dinner ever since. It’s a real winner!
On the other hand, tamago is a popular Japanese style omelet with a sweet twist. It’s very soft and blends perfectly with the vinegar taste in the rice. With a soft, perfect texture, tamago will most likely appeal to everyone. Tamago is like fish in the sense that it can be the core ingredient of a piece of sushi all by itself. I mean, you’ve probably seen tamago nigiri before, right?
Just these two simple foods can combine to give you a great “make your own sushi” dinner experience. The tamago and spicy salmon will be gone before you know it! Sure there’re definitely other items that would make the meal way better, but for starters, it’s well above average. Knowing that you actually made the sushi toppings, it’ll be better than ever!
Spicy salmon (or any other sort of sashimi):
Ingredients: Sashimi of your choice, Japanese mayonnaise (Kewpie brand), sriracha sauce.
Cut up fish into pieces fit for you (cubes, rectangular shapes, etc). Then in a separate bowl, mix the mayonnaise and sriracha sauce (eyeball it). Usually you don’t want too much sriracha sauce unless you like your food spicy. Look for that orange “color” and taste your mixture as you go.
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
- Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
- When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
- Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.