Sushi for One, Day 7 (Kyoto and Hiroshima Sushi with Kabayaki Sauce)

For this seventh and final day of Sushi Week, it’s time to visit Japan. This time, although the rolls themselves are interesting, the really interesting part is the dipping sauce. It’s traditional Kabayaki sauce, meant to dress up tofu or veggies (or meat). But it makes an exceptional dipping sauce, so I present it here for your pleasure.  

Make the Kabayaki sauce first, or while your rice is cooling.

Kabayaki Sauce for One

This makes about ½ a cup, so you’ll want to use it for dips, dressings, and coating your tofu.

¼ cup tamari or soy sauce

¼ cup mirin

2 TBLSP granulated sugar 

1. Combine all ingredients in a small sauce pan. Bring them to a boil and then turn down the heat. 
2. Simmer on low heat for a few minutes. When it thickens a bit, take it off the heat, after about 20 minutes, depending on the intensity of your stove.

Use this sauce to marinate tempeh, tofu, permeable vegetables (like parsnips, celeriac, or mushrooms), or dress your sushi with it. Yummmm!  

Now make the rice.

Vinegared Rice

You’ll need a standard amount of sushi rice for two rolls, but the filling amounts are too small to worry about. You have fun with it on your own!

½ cup sushi rice (small grain, white rice)

1 cup of water

1 teaspoon granulated sugar

1/8 cup rice vinegar

Nori sheets for wrapping makis

1. Cook the rice in the water. Watch it, because small amounts of rice like this will suddenly be cooked and burning! Put it into a medium-sized bowl.
2. Combine the vinegar and sugar in a small bowl. Using a sweeping motion with the rice paddle, pour the vinegar solution over the cooked rice, smooshing the vinegar into the rice. Make wide Zs over and over in the rice, occasionally bringing the bottom rice up to the top until it’s thoroughly combined and the vinegar has all been absorbed.
3. Wait until the rice is COMPLETELY COOLED. 

Tra-la-la

I’m not going to repeat rolling instructions. If you need them, here’s a link to Day 1.

Let’s take a look at the interesting part, the fillings.

Kyoto Sushi: Avocado, cucumber, and carrot in Kabayaki dipping sauce

Hiroshima Sushi: Tofu, faux cream cheese, green onion, and carrot, in Kabayaki dipping sauce.