Homemade Sushi Night with Moshe & Kurt
[S2 E06 | Moshe Kasher & Kurt Braunohler Make Sushi | Something's Burning]
Moshe Kasher and Kurt Braunohler roll through the kitchen for a DIY sushi session: quick hand rolls stacked with salmon, tuna, uni, and roe, a silky scallop carpaccio, and a bright wakame seaweed salad. It’s raw, it’s fast, and yes—there’s wasabi.
Homemade Sushi Hand Rolls
Ingredients:
- Salmon roe
- Wasabi
- Salmon (sushi-grade)
- Tuna (sushi-grade)
- Amberjack (sushi-grade)
- Uni
- Sticky rice
- Seaweed (nori) sheets
- Pepper paste
- Wasabi salt
Steps:
- Slice fish against the grain into even strips suitable for hand rolls.
- Place a small mound of sticky rice on a nori sheet, add desired fish and toppings (roe, uni, pepper paste, wasabi/wasabi salt), roll into a cone, and enjoy immediately.
Scallop Carpaccio & Seaweed Salad
Ingredients:
- For Scallop Carpaccio: Sushi-grade scallops
- Olive oil
- Ponzu
- Pepper paste
- For Seaweed Salad: Dried wakame seaweed
- Soy sauce
- Rice vinegar
- Mirin
- Sugar
- Grated ginger
- Grated garlic
- Toasted sesame oil
- Cucumber, thinly sliced
- Black and white sesame seeds
Steps:
- Scallop Carpaccio: Thinly slice scallops and arrange on a plate; drizzle with olive oil and ponzu, then dot lightly with pepper paste.
- Seaweed Salad: Soak dried wakame in water until rehydrated, then strain well.
- Whisk soy sauce, rice vinegar, mirin, sugar, ginger, garlic, and toasted sesame oil to make a dressing.
- Toss rehydrated wakame with cucumber and the dressing; sprinkle with black and white sesame seeds.