https://www.facebook.com/100241775336083/

Zooxhi, Charlotte, NC (2026)

10/26/2023

Shrimp Tempura Roll🍣🍣🍣

-A Shrimp Tempura Roll is a popular and delicious sushi roll that features crispy tempura-fried shrimp, along with other fresh and flavorful ingredients.

Ingredients:

Nori (seaweed) sheets
Sushi rice (prepared with rice vinegar, sugar, and salt)
Cooked and tempura-fried shrimp
Sliced cucumber
Sliced avocado
Thin strips of imitation crab stick (optional)
Soy sauce for dipping
Wasabi and pickled ginger (for serving)
Tempura batter mix
Ice-cold water
Vegetable oil for deep frying

Directions:

-Prepare sushi rice according to the package instructions, seasoning it with a mixture of rice vinegar, sugar, and salt. Let it cool to room temperature.

-Clean and devein the shrimp, leaving the tail intact. Dip them in tempura batter mix combined with ice-cold water, and deep fry until they turn golden brown and crispy. Set them aside to drain on a paper towel.

-Slice the cucumber and avocado into thin strips. If you're using imitation crab stick, cut it into thin strips as well.

-Lay a bamboo sushi rolling mat on a clean surface. Place a sheet of plastic wrap on the mat, and then place a sheet of nori on top of the plastic wrap.

Wet your fingers to prevent the rice from sticking and spread a thin, even layer of sushi rice over the nori, leaving a small border around the edges.

Place the cucumber, avocado, and tempura-fried shrimp (and imitation crab stick, if using) in a row across the center of the rice.

-Carefully lift the bamboo mat from the edge closest to you and roll the nori over the fillings, using the mat to help shape it into a cylinder. Squeeze gently but firmly to secure the roll.

-Use a sharp, wet knife to slice the roll into bite-sized pieces. Make sure to wet the knife between each cut to prevent sticking.

-Arrange the Shrimp Tempura Roll pieces on a serving plate.

-Serve the Shrimp Tempura Roll with soy sauce for dipping, wasabi, and pickled ginger.

08/23/2023

Tobiko Sushi🍣🍣🍣

-Tobiko sushi, a delightful and visually appealing sushi dish, features small, vibrant orange or black beads that add a burst of flavor and texture to your sushi rolls. Tobiko are tiny fish roe or eggs, typically harvested from flying fish, and they're often used to enhance the taste and appearance of sushi.

Ingredients:

Sushi rice (seasoned with rice vinegar, sugar, and salt)
Nori (seaweed) sheets
Tobiko (flying fish roe), orange or black
Fresh ingredients for filling (e.g., avocado, cucumber, crab stick, cooked shrimp, etc.)
Soy sauce, for dipping
Wasabi and pickled ginger (optional)

Directions:

-Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.

-Add rinsed rice and salt to instant pot. Add water. Add 1 teaspoon salt.

-Cook on instant pot high pressure setting for 6 minutes (with full natural release).

-Transfer rice to bowl. Add rice vinegar evenly over rice.

-Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

-Cover a bamboo sushi rolling mat with plastic wrap.

-Place a sheet of nori on the mat.

-Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.

-Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.

-Spread rice over whole surface of nori (no gap). Lay slices of salmon evenly over half.

-Flip nori over (rice/salmon side down, nori up).

-Place 2 sticks imitation surimi crab, 2 slices avocado and 3-4 thin cucumber strips lengthwise in a strip across the rice. Placement should be about 1 inch or so from the bottom of the rice paper. Be careful not to put too many or sushi roll will not close well.

-Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.

-Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.

-Move mat and shape roll, repeat squeeze and shape.

-Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.

-Cut in half and then each half into 3 segments.

-Depending on your taste, you can sprinkle tobiko roe on top of your tobiko sushi. Alternatively, you can place an even layer of tobiko roe on plate and press your tobiko sushi roll into the layer of tobiko.

06/26/2023

JAPANESE SASHIMI (RAW FISH)❤️❤️

-Japanese sashimi has to be among my top three all-time favorite dishes. Sashimi is raw, fresh fish cut into thin slices without rice.

Ingredients:

1/2 lb sashimi grade salmon
1/2 lb sashimi grade tuna or any other fresh fish you like
1 Tablespoon wasabi you can get this ready made in a tube or make your own with wasabi powder
1/2 lb shredded daikon radish
1 container pickled ginger
soy sauce
roe Optional

Directions:

-Using a very sharp knife, cut the pieces of fish against the grain to about 1/4 slices or less.

-Arrange the fish on a Japanese tray along with a bunch of daikon radish, some wasabi and ginger slices. It is customary to serve with a little dish for the soy sauce and your guest will mix the wasabi with the soy sauce to the desired amount of heat. The ginger is used to cleanse the palate between different bites.

05/29/2023

Rainbow Roll❤️❤️

-Although the Rainbow Rolls' composition is unmistakably Americanized, they contain several classic Japanese sushi ingredients, such as seasoned rice, raw salmon, and nori. The inside-out roll, also known as the uramaki, is a common Western design in which the nori sheet holds the fillings in place while the rice is on the outside. In this instance, the fillings include a creamy avocado, a crisp cucumber, and a crab stick—a very affordable fake crab produced from whitefish. And speaking of affordable, get inventive and top your Rainbow Roll with thinly sliced avocado, roasted red peppers, or smoked salmon if sushi-grade salmon, tuna, and yellowtail are just out of reach, monetarily or geographically.

Ingredients:

FOR RICE:

2/3 c. sushi rice
2/3 c. water, plus more for rinsing
1 (2”) piece kombu (optional)
1 tbsp. unseasoned rice vinegar
2 tsp. sugar
Kosher salt

FOR SUSHI ROLLS:

2 sheets nori
2 to 4 imitation crab sticks
1 Persian cucumber, seeds removed and julienned
1/2 avocado, sliced ¼” thick
6 slices thinly sliced raw salmon (1 oz. total)
6 slices thinly sliced raw tuna (1 oz. total)
6 slices thinly sliced raw yellowtail (1 oz. total)
Soy sauce, wasabi, and pickled ginger, for serving

Directions:

-In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.

-In a rice cooker or medium saucepan, combine soaked rice, ⅔ cup water, and kombu, if using.

-If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard kombu.

-Spread rice on a small baking sheet or 13"-by-9" baking dish. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.

-On a bamboo sushi mat, arrange 1 nori sheet shiny-side up. Using wet fingertips, spread about 1 cup rice over surface of nori.

-Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice. Place one palm on top of plastic, centered over nori and rice. Slide your other hand under bamboo mat and flip so plastic is on work surface. Lay mat back down on surface, then slide plastic onto mat (seeds should be facing down now). Pull edges of plastic to make sure they’re covering mat.

-Set 1 or 2 pieces of crab stick, depending on size, to cover long edge closest to you. Place half of cucumber and avocado slices next to crab.

-Use bamboo mat to roll nori over fillings, touching down on uncovered nori. Lift bamboo mat so it doesn’t get stuck inside roll, then continue rolling up to reach far edge of nori.

-Use mat to gently pinch and press roll to make sure it’s tight, then unroll bamboo mat and plastic. Repeat with remaining nori, rice, crab, cucumber, and avocado.

-Drape alternating slices of salmon, tuna, and yellowtail over top of rolls. Set a piece of plastic wrap over each roll and gently press to mold fish to sides. Cut each roll into 8 pieces. Serve immediately with soy sauce, wasabi, and ginger.

03/16/2023

NIGIRI❤️❤️

-Sushi rice and a thin, rectangular piece of fish are the two ingredients of a nigiri. Together, the two components create what appears to be a mound of rice on which the fish is perched. Nigiri is the most authentic and unique type of sushi, despite the fact that in western countries we frequently associate the word "sushi" with sushi rolls that have an endless number of toppings and sauces.

Ingredients:

Japanese short grain rice
rice vinegar
cane sugar
sushi grade tuna
sushi grade salmon

Directions:

-Cook your rice. Nigiri is made of sushi rice and fish, so the first step is to make sure your rice is ready to go. Cook two cups of sushi rice according to package or rice cooker instructions, making sure to rinse the rice in cold water 2 or 3 times before cooking. Once cooked, the sushi rice should be soft but not mushy.

-Prepare the sushi rice. In a large bowl toss together the the hot rice, rice vinegar, sugar, and salt. Let your newly prepared sushi rice sit until cool.

-Cut the fish. It’s important to cut against the grain of fish, which not only will help create more visually appealing pieces of fish, but makes the fish easier to eat and less chewy. Cut each piece roughly3″ long, 1″ wide, and 1/4″ thick.

-Form mounds of rice. Fill a small bowl with water, wet your hands, and place a small mound of rice that comfortably fits in your left hand (about 3/4 the size of your palm) when cupped. Keeping the left hand cupped, press down on the top of the mound with your right hand’s pointer and middle fingers (together), gently forming the rice into a slightly more compact, structured mound. Don’t squeeze too tight!

-Once you have formed your mounds of rice, you’ll combine them with the prepared fish. With your left palm facing up, lay one piece of fish horizontally across the base of your fingers, and place one prepared mound of rice directly on top. Repeat the same motion as you did when forming the rice mound– gently cupping your left hand and pressing inward with two fingers in the right hand to hold the rice and fish together. Congratulations! You have just assembled your first piece of Nigiri.

02/15/2023

Dragon Roll ❤️❤️

-Find out how to prepare your favorite Dragon Rolls at home! In this recipe, we'll go over the essential components as well as preparation advice for this well-known sushi.

Ingredients:

1 Japanese or Persian cucumber (4 oz, 113 g for four rolls)
2 avocados (12 oz, 340 g for four rolls)
½ lemon (optional)
2 sheets nori (dried laver seaweed) (cut in half crosswise)
2 cups sushi rice (cooked and seasoned) (each roll needs ½ cup (90 g) sushi rice)
8 pieces Shrimp Tempura (homemade or store bought)
2 Tbsp tobiko (flying fish roe)
unagi (freshwater eel) fillet (optional)

For the Toppings:

Homemade Spicy Mayo
Unagi Sauce (homemade or store bought)
toasted black sesame seeds

For the Vinegar Water for Dipping Hands (Tezu):

¼ cup water
2 tsp rice vinegar (unseasoned)

Directions:

-Gather all the ingredients.

=Cut the cucumber lengthwise into quarters. Remove the seeds and then again cut in half lengthwise into thin strips. You will have 8 strips.

-Cut an avocado in half lengthwise around the pit and twist the two halves until they separate. Use a spoon to remove the pit. Alternatively, you can remove the pit with your knife, but you must take great care not to use too much force or you could cut your hand. First, hold the avocado half in your palm; it's best to hold it with a folded kitchen towel to protect your hand. Next, very gently tap the heel of your knife into the pit with just enough pressure that the knife embeds in the pit. Then, twist the knife and the pit will come out smoothly. Repeat with the remaining avocado.

-Remove the skin and thinly slice the avocado halves crosswise.

-Gently press the avocado slices with your fingers so the individual slices begin to slide and separate. Keep pressing gently and evenly with the side of the knife until the length of the sliced avocado half is about the length of a sushi roll (or a sheet of nori seaweed.) If you don't serve the sushi roll right away, I recommend squeezing lemon over the avocado to prevent discoloration. Repeat with the other avocado halves.

-Line the bamboo mat with plastic wrap and place half of the nori sheet on top, shiny side down. Dip your hands in the tezu (vinegar water) and spread ½ cup sushi rice over the nori sheet.

-Flip over the nori sheet with the rice on it. Place two pieces of the shrimp tempura, two cucumber strips, and some tobiko at the bottom end of the nori sheet closest to you.

-From the bottom end, start rolling the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom edge reaches the nori sheet. Lift the bamboo mat and roll over the remaining nori.

-Place the bamboo mat over the top and tightly squeeze the roll.

-Remove the bamboo mat and plastic wrap from the sushi roll. Using the side of the knife, lift the avocado slices from one half and place them on top of the roll. If you'd like to use unagi, alternate avocado and unagi slices and layer them to cover the top and sides of the roll.

-Replace the plastic wrap over the roll and put the bamboo mat over the top. Tightly squeeze the roll through the bamboo mat until the avocado slices wrap around the roll. Be gentle so you don’t break the avocado slices. Remove the mat.

-Cut the roll through the plastic wrap into 8 pieces with the knife. Clean your knife with a wet towel after each cut. If the roll gets messy while cutting, tightly squeeze the sushi roll again with the bamboo mat. Remove the plastic wrap on top of the sushi and transfer the sushi pieces to a serving plate. Repeat to make the remaining rolls.

-Put some tobiko on each piece of sushi and drizzle spicy mayo and sprinkle black sesame seeds on top. If you'd like, place some unagi sauce on the plate so you can dip the sushi. Enjoy!

01/18/2023

Futomaki: Fat Rolled Sushi With Vegetables❤️❤️

-Japanese sushi known as "futomaki" is rolled into a long, thick cylinder. Futomaki, which is rice and filling wrapped in dried, roasted seaweed (nori), is known as "fat folded sushi" and is best described in that way. Futomaki is normally packed with a variety of vegetables, but it may also contain tamagoyaki, a sweet, rolled egg omelet, and sakura denbu, a sweet dried fish.

Ingredients:

For Kanpyo:

1 ounce dried kanpyo (calabash gourd)
Water, for soaking
2/3 cup dashi stock
3 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon mirin

For Tamagoyaki (Egg Omelette):

2 large eggs
2 teaspoons granulated sugar
1 tablespoon Canola oil

For Futomaki Rolls:

4 sheets nori (dried seaweed)
6 cups cooked sushi rice
1 small cucumber, quartered lengthwise

Directions:

-Gather the ingredients.

-In a small bowl, wash, rinse, and drain kanpyo (dried calabash gourd).

-Soak in fresh water for about 1 hour until soft and pliable.

-Squeeze excess water from kanpyo.

-Cut softened kanpyo into about 8-inch long pieces.

-In a medium pot, combine dashi soup stock, soy sauce, sugar, and mirin. Bring to a boil over medium heat.

-Add kanpyo and simmer over low heat until liquid is almost gone. Let cool.

-Gather the ingredients.

-Beat eggs and sugar in a small bowl.

-In a small pan, heat canola oil, making sure to coat pan. Add egg mixture to create a thin layer.

-Then slowly roll, or fold, the egg omelet to make a thickly rolled omelet.

-Remove from pan and allow it to cool. Cut it into long sticks.

-Gather the ingredients.

-Lay a piece of plastic wrap over the bamboo mat. (This makes cleanup easier.) Place a large sheet of dried, roasted seaweed (nori) over plastic wrap on bamboo mat.

-Spread evenly 1/4 portion of sushi rice on top of dried seaweed sheet.

-Place kanpyo, omelet, and cucumber sticks horizontally on rice in the center.

-Roll up bamboo mat, pressing forward to shape sushi into a cylinder.

-Press bamboo mat firmly and remove from the sushi.

-Set sushi aside and repeat to make 3 more futomaki rolls.

-Wipe a knife with a wet cloth before slicing the futomaki. Cut the rolled futomaki sushi into bite-sized pieces.

12/09/2022

Nigiri Sushi ❤️❤️

-

Ingredients:

4 cups water

2 cups uncooked white rice

½ cup seasoned rice vinegar

1 teaspoon white sugar, or as needed

1 teaspoon salt, or as needed

¼ pound hamachi (yellowtail)

¼ pound maguro (tuna)

¼ pound cooked Ebi (shrimp), shelled and butterflied

6 eggs

½ teaspoon white sugar

⅛ teaspoon salt

1 teaspoon wasabi paste (Optional)

1 sheet nori, cut into 1-inch strips

Directions:

-Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.

-Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.

-Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.

-Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.

-Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.

-Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

10/29/2022

SHRIMP TEMPURA ROLL

09/30/2022

Makizushi Sushi

Makizushi is also known as norimaki. Maki is a shoterned term for Makizushi. Maki means this type of sushi has rice and other ingredients rolled up in a sheet of nori seaweed.

Then, the chef cuts into smaller pieces. Maki is the traditional cut rolled style of sushi. It is usually cut into six to eight pieces. Within the makizushi style, there are some additional options.

09/12/2022

Anago & unagi – saltwater and freshwater eel

Unagi is the Japanese freshwater eel, and anago refers to saltwater eels. These water dwellers must be fully cooked before serving. They’re either marinated and simmered or grilled in a salty soy-based sauce. Anago is the lighter and softer of the two.

08/24/2022

Kakinoha-zushi Sushi

Kakinoha-zushi comes from a western region of Japan called the Nara region. This dish is wrapped in a persimmon leaf. The dish that is wrapped in the leaves is typically fresh seafood.

Persimmon has antibacterial properties along with an inviting smell. Kakinoha-zushi typically includes mackerel or salmon on rice but may also find it with eel or prawns.

Zooxhi

10/26/2023

08/23/2023

06/26/2023

05/29/2023

03/16/2023

02/15/2023

01/18/2023

12/09/2022

10/29/2022

09/30/2022

09/12/2022

08/24/2022

Address

Website

Alerts

Shortcuts

Share

Category