Cooking with Chef Jo: Sushi from Your Pantry

We are continuing "It's too hot to cook" series.  Today offering is a fusion Japanese sushi recipe you can make from pantry items. It's my goto when I haven't got nori ( seaweed sheets), rice wine vinegar, or raw seafood available in my pantry but want sushi. This is my pantry version of a California stacked sushi and a traditional Gunkan Maki (cucumber roll) recipes.

CA Stacked Sushi

Gunkan Maki

It doesn't happen very often that I don't have these Japanese traditional goodies in my pantry, but it does happen. My bottle of rice wine vinegar slipped out of my hand and shattered when it hit the floor. I found out that rats really like nori. The greedy buggers ate THREE packages! All that was left was the shredded, rigid plastic wrap and the silicon pack. GRR! They even ate my dried shitaki mushrooms. Now, these things are kept in a metal box in the storeroom.

But that didn't help me at the time. I wanted sushi! So being the creative chef that I am, I came up with this recipe that was in my standard pantry (other than the cucumber and green onions).

Jo's Pantry Sushi
Serves 1-2 as a meal or 8-12 appetizers
What you'll need
1/2 to 1 cup rice, medium grain cooked
1/2 tsp salt
2 TBS white vinegar
2 TBS sugar
2 TBS water
1 (3 oz can) tuna, in water is best- drained, or 3 oz of any canned seafood
1 and 1/2  English cucumber
2 green onions, fine diced white and green tops*
2 TBS toasted sesame seeds
1 TBS dehydrated sweet red bell pepper, rehydrated
1 TBS dehydrated sweet yellow bell pepper, rehydrated

* Notes- It seems I've always got onions or green onions growing in my window sill. 

Putting it together

• Slice one room temperature cucumber long, lengthwise with a vegetable peeler or with a knife to 1/16" slices. Take the half cucumber and fine diced it.
• In small bowl, mix vinegar, sugar, water, and salt until dissolved. Sprinkle over warm rice and toss to combine well. Set aside rice mixture and allow to come to room temperature. If the rice is from last night's dinner and refrigerated, microwave until the rice is warm.Warm rice will absorb the flavors better than cold rice.
• Mix the red and yellow bell peppers together.
• On a bamboo sushi mat or plastic wrap lay our the cucumber slices.
• On each slice, place thin layers in the following order rice, bell pepper, cucumber, green onions, and tuna/seafood.
• Roll each cucumber slice and either secure with a toothpick or wrap in plastic wrap to hold it's shape. I'll usually roll all slices, and then use plastic wrap to tightly bind the sushi. If you are doing individual rolls held by toothpicks, cover with plastic wrap.
• Refrigerate for 1-2 hours.
• Remove the toothpick or plastic wrap for service. Sprinkle toasted sesame seeds on top.

 Serve with soy sauce or Japanese white (Yum yum) sauce, What?! You don't know how to make white sauce? Let me give you the recipe.

Japanese White (Yum yum) Sauce
What you'll need
1 1/4 c Hellman's mayonnaise*
1/4 c water
1 tsp tomato paste
1 TBS melted butter
1/2 tsp garlic powder
1 tsp sugar
1/4 tsp paprika dash(es) cayenne pepper, depending on the amount of heat you want.

• *Notes- Break down and buy a small jar of this name brand mayonnaise. Other brands will alter the taste of the sauce greatly.
  
  
  Putting it together

• Mix all ingredients in a bowl and refrigerate for a minimum of 12 hours. 
• It will take that long for the flavors to meld and taste yummy. Don't just take my word for it. Taste it just after you make it, and then again after 12 hours. It's worth the wait.

This sauce recipe will make 8 to 12- 2 TBS servings. BUT, if you are like my girls and their spouses who love it, it'll make 4. :o)

Enjoy!

Y'all have a blessed day!

Cockeyed Jo