壽司餡料 Fillings/Toppings for Sushi

黃瓜條 Baby Cucumber Strips	熟蝦 Cooked Shrimps	滷香菇 Cooked Shitake Mushrooms	烤鰻魚 Grilled Eel

滷干瓢 Cooked Gourd Shavings	蟹棒沙拉 Imitation Crab Salad	蟹棒 Crab Stick	酪梨 Avocado

握壽司蝦 Shrimps for Nigiri Sushi	握壽司蛋片 Sliced Egg for Nigiri	握壽司生魚片 Raw Fish for Nigiri	握壽司鰻魚片 Sliced Eel for Nigiri

黃瓜條 Baby Cucumber Strips

材料 Ingredients

小黃瓜 Baby cucumber 4 條 ea 鹽 Salt 1/4 小匙 tsp

做法

1.	小黃瓜洗乾淨後頭尾切掉，再直切成4條。橫切每一條黃瓜將籽去掉。再將每一條直切成2條。
2.	將1/4小匙鹽与黃瓜拌勻後冷藏備用。

Instructions

1.	Wash the baby cucumbers and cut off the ends of each cucumber. Cut each cucumber lengthwise into four strips. Horizontally cut off the seeds of each cucumber strip. Then cut each cucumber strip lengthwise into two.
2.	Mix ¼ tsp of salt with the cucumbers. Store them in a refrigerator.

熟蝦 Cooked Shrimp

材料 Ingredients

冷凍熟蝦 Fronzen cooked shrimps 20 尾 ea 檸檬 Lemon 1 個 ea

做法

將冷凍蝦照包裝指示解凍。檸檬洗乾淨後切成薄片。將蝦和檸檬片混合後放進冰箱冷藏。

Instructions

Defrost the frozen shrimp by following the Instructions on the package. Wash and slice the lemon. Mix the shrimp and the lemon slices and store them in a refrigerator.

滷香菇 Cooked Shitake Mushrooms

材料 Ingredients

乾香菇 Dried shitake mushroom 10 朵 ea 醬油 Soy sauce 1/3 杯 cup 水 Water 2 杯 cup 糖 Sugar 1/2 杯 cup 清酒 Japanese Rice Wine 2 大匙 Tbs

做法

1.	把香菇在水裡泡軟。
2.	將醬油，糖，酒和水在一個小鍋裡燒滾後加入香菇。加蓋用中小火煮到醬汁收乾。
3.	把香菇放在濾網上濾乾後去蒂切成細絲。後放進冰箱冷藏。。

Instructions

1.	Soak the shitake mushrooms in water until they are soft.
2.	Place the soy sauce, sugar, rice wine and water in a pot and bring the mixture to a boil. Add the shitake mushrooms and cook at medium-low heat until the sauce is almost gone.
3.	Drain the mushrooms. Remove the stem of each mushroom and cut it into thin strips. Store them in a refrigerator.

烤鰻魚 Grilled Eel

材料 Ingredients

冷凍熟鰻魚 Frozen cooked eel 1 條 ea

做法

1.	把鰻魚解凍後放進烤箱用 400˚F(205˚C) 烤10分鐘。
2.	等鰻魚涼下來後切成粗條，放進冰箱冷藏。

Instructions

1.	Defrost the frozen eel. Bake it in an oven at 400˚F(205˚C) for 10 minutes.
2.	After the eel has cooled down, cut it into thick strips. Store in a refrigerator.

滷干瓢 Cooked Gourd Shavings

材料 Ingredients

乾干瓢 Dried gourd shaving 1 包 pack 鹽 Salt 1/2 小匙 tsp 醬油 Soy sauce 1/3 杯 cup 水 Water 2 杯 cup 糖 Sugar 1/2 杯 cup 清酒 Japanese Rice Wine 2 大匙 Tbs

做法

1.	把乾干瓢在水裡泡軟，約10分鐘。濾去水份後加1/2小匙鹽搓揉。再用水沖洗掉鹽份。
2.	將醬油，糖，酒和水在一個小鍋裡燒滾後加入干瓢。加蓋用中小火煮到醬汁收乾。
3.	把干瓢切成18cm長條後放進冰箱冷藏。。

Instructions

1.	Soak the gourd shavings in water until they are soft, approx. 10 minutes. Drain the water and rub the gourd shavings with ½ tsp of salt. Rinse off the salt with running water.
2.	Place the soy sauce, sugar, rice wine and water in a pot and bring the mixture to a boil. Add the gourd shavings and cooking at medium-low heat until the sauce is almost gone.
3.	Cut the gourd shavings into 7" strips. Store them in a refrigerator.

握壽司蛋片 Sliced Egg for Nigiri

材料 Ingredients

蛋 Egg 6 個 ea 清酒 Japanese rice wine 2-1/4 大匙 Tbs 糖 Sugar 2-1/4 大匙 鹽 Salt 1/2 小匙 tsp 醬油 Soy sauce 1/4 小匙 tsp 柴魚高湯 Bonito stock 3-1/2 大匙 Tbs

註：3.5大匙柴魚高湯可用3.5大匙水加0.5小匙柴魚粉替代。
Note: You can replace 3.5 tbs. of bonito stock with 3.5 tbs. of water plus 0.5 tsp of Japanese dashi powder.

做法

1.	將所有材料放進一個大碗裡打散。
2.	長方型平底鍋燒熱。 將一張紙巾折成小塊，沾油均勻地塗在鍋子上。
3.	倒入一杓蛋液到鍋裡，集中在鍋子的一半，用小火煎成蛋皮，若有氣泡產生，用筷子將之戳破。再倒入一杓蛋液，將煎好的蛋皮提起來，讓蛋液滲到蛋皮下。用小火煎熟後將蛋皮對折。
4.	用紙巾沾油塗在鍋子上，再倒入一杓蛋液，將煎好的蛋捲提起來，讓蛋液滲到蛋皮下。用小火煎熟後將蛋皮對折。重複此步驟直到蛋液用完。
5.	待蛋捲稍微涼下來以後橫向切成小塊0.75cm/0.3"厚片。

Instructions

1.	Place all the ingredients in a big bowl and beat the eggs.
2.	Heat a rectangular pan. Fold a paper towel into a small square. Soak the folded paper towel in oil and use it to oil the bottom of the pan.
3.	Add one ladle of the egg mixture to the pan - let the eggs spread half of the pan. Pan-fry over low heat until done. Use a chopstick to break any bubbles while the egg is cooking. Add one more ladle of the egg - lift the cooked egg sheet a little so the egg mixture goes underneath it. Continue to cook until the egg is done. Fold the egg sheet in half.
4.	Use the paper towel to oil the pan again. Add one ladle of the egg - lift the egg roll a little to let the egg mixture go underneath it. Cook over low heat until done then fold the egg in half. Repeat this step until all the egg mixture is used.
5.	Once the egg roll cools down, cut it crosswise into 0.75cm/0.3" thick slices.

蟹棒 Crab Stick

材料 Ingredients

蟹棒 Crab stick 6 根 stick

做法

把濕紙巾覆蓋煮蟹棒，放進微波爐微40秒即可。

Instructions

Cover crab sticks with wet paper towels. Microwave the crab sticks for 40 seconds.

酪梨 Avocado

材料 Ingredients

酪梨 Avocado 2 個(小) small 檸檬 Lemon 1/2 個(小) small

做法

切開酪梨去掉核後用湯匙將果肉整顆挖出。酪梨切成粗條。半個檸檬擠汁與酪梨輕輕拌勻以減緩氧化發黑。

Instructions

Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh whole. Cut the flesh into thick strips. Squeeze the lemon then gently coat the avocado with the juice to slow the browning process.

握壽司蝦 Shrimps for Nigiri Sushi

材料 Ingredients

去頭帶殼蝦 Headless Shrimp 8 隻(中) medium 竹籤 Bamboo skewer 8 根 ea

做法

1.	剪開蝦背，抽出泥腸，再剪除尾巴的尖刺。
2.	每隻蝦用一根竹籤從頭部穿過至尾部讓蝦變直。
3.	煮開1小鍋水。放進蝦子用中小火煮熟，約2分鐘。
4.	取出蝦子，拔掉竹籤後剝去蝦殼。
5.	每隻蝦從背部切開但不要切斷，將蝦攤平。

Instructions

1.	Cut the back of each shrimp open and devein; remove the sharp spike on the tail.
2.	To straighten each shrimp, insert a bamboo skewer from its head to the tail.
3.	Boil a small pot of water. Place in the shrimps and cook over medium low heat until the shrimps are done, approx. 2 minutes.
4.	Take out the shrimps, remove the bamboo skewers and shell the shrimps.
5.	Slit each shrimp from the back, cutting almost all the way through, then open it up and make it flat.

蟹棒沙拉 Imitation Crab Salad

材料 Ingredients

蟹棒 Crab stick 6 根 stick 美奶滋 Mayonnaise 2 大匙 Tbs

做法

1.	把濕紙巾覆蓋煮蟹棒，放進微波爐微40秒。
2.	取出蟹棒撕成細條，再切成小段。
3.	將蟹棒與美奶滋拌勻即可

Instructions

1.	Cover crab sticks with wet paper towels. Microwave the crab sticks for 40 seconds.
2.	Tear the crab sticks into thin strips, then cut them into small segments.
3.	Mix the imitation carb with mayonnaise.

握壽司生魚片 Raw Fish for Nigiri

材料 Ingredients

鮭魚(生魚片等級) Salmon (sashimi grade) 1/3 磅 lb (150g) 鰤魚(生魚片等級) Yellowtail (sashimi grade) 1/3 磅 lb (150g) 鮪魚(生魚片等級) Tuna (sashimi grade) 1/3 磅 lb (150g)

做法

1.	請魚販將魚切成2.5cm厚長條形。
2.	使用鋒利的刀將魚條的左下角逆紋斜切下來，切面的長度大約7cm/2.75"。切時要一刀切斷，不要用鋸的。切下來的魚塊可以留做散壽司。
3.	順著切面切下0.5cm/0.2"厚薄片。最後剩下無法切成7cm/2.75"長薄片的魚留做散壽司。

Instructions

1.	Ask your vendor to cut the fish into 2.5cm/1" thick long rectangle shape.
2.	Use a very sharp knife to cut off the left lower corner diagonally and against the grain, the length of the cut is about 7cm/2.75". Make the cut in one long stroke, do not use a back and forth motion. Reserve the corner you cut off for chirashi.
3.	Following the previous cut, cut the fish into 0.5cm/0.2" thin slices. For the rest of the fish that can't make 7cm/2.75" long slice, reserve it for chirashi.

握壽司鰻魚片 Sliced Eel for Nigiri

材料 Ingredients

冷凍烤鰻魚 Forzen grilled eel 1 包 pack

做法

1.	鰻魚解凍。將鰻魚沖洗乾淨後用紙巾擦乾。
2.	使用鋒利的刀將鰻魚直切成兩半。將每一半的左下角斜切下來，切面的長度大約7cm/2.75"。切時要一刀切斷，不要用鋸的。切下來的魚塊可以留做散壽司。
3.	順著切面切下3cm/1.2" 寬薄片。最後剩下無法切成7cm/2.75"長薄片的魚留做散壽司。

Instructions

1.	Defrost the eel. Rinse the eel and pat dry with paper towels.
2.	Use a very sharp knife to cut the eel lengthwise in half. For each half， cut off the left lower corner diagonally- the length of the cut is about 7cm/2.75". Make the cut in one long stroke, do not use a back and forth motion. Reserve the corner you cut off for chirashi.
3.	Following the previous cut, cut the fish into 3cm/1.2" wide slices. For the rest of the fish that can't make 7cm/2.75" long slice, reserve it for chirashi.

最後更新 (Last Update): 12/16/2020
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