Sushi with Fish and Vegetables

We like to serve sushi on Shabbos as an elegant fish course. Our guests are always amazed when we bring out a giant platter on Friday night. The cost is minimal and the pleasure is fit for a Shabbos feast.

  • 8 nori sheets (dried seaweed)
  • ¼ pound sushi grade (salmon, sea bass, tuna, or yellowtail), cut against grain into 2 x ¼ inch pieces, or ¼ pound tofu, cut into ¼-inch strips
  • 1 tablespoon canola oil, if using tofu

  • 2 carrots, julienned
  • 1 cucumber, cut into thin 2-inch strips
  • 3 green onions, cut into thin 2-inch strips
  • 1 avocado, cut into thin 2-inch strips, optional
  • 6 cups cooked sushi rice (see page 49), cooled

Fry tofu in oil until lightly brown. Pat ¾ cup sushi rice onto 1 sheet nori, covering bottom 2/3 of nori. Leave top 1/3 plain. Lay a row of fish or tofu, and vegetables of your choice across bottom of nori, on top of rice. (Keep a bowl of water next to you while rolling the sushi to moisten your hands, since this will make the preparation easier.) Roll tightly from  bottom. Wait a moment to let nori moisten and form a seal. Continue with remaining ingredients.

Slice each sushi roll into 8 pieces. Arrange on a serving platter. See page 49 for serving instructions.

Serves 8–16.


Sushi Rice

This sweet vinegared rice gives sushi its unique flavor.

  •  3¾ cups water
  • 2 cups uncooked sushi rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons plus 2 teaspoons sugar

Bring water to a boil. Add rice, vinegar, and sugar. Stir thoroughly, cover, and reduce heat to simmer for 20 minutes. When rice is fully cooked, turn off heat and let cool uncovered.

Makes rice for 7–8 sushi rolls.


English Mustard Dipping Sauce

Great if you are on a low-sodium diet. Use this delicious mayo dip instead of soy sauce with your sushi.

  • 1 tablespoon dry English mustard
  • ½ cup mayonnaise

Mix mustard and mayonnaise together and stir until smooth.

Serves 6–8.


Wasabi Dipping Sauce

An unusual twist on classic wasabi.

  • 1 tablespoon wasabi powder
  • ½ cup mayonnaise 

Mix wasabi and mayonnaise together and stir until smooth.

Serves 6–8.


Soy Sauce and Wasabi

  • ½ cup low-sodium soy sauce
  • 2 tablespoons wasabi powder, prepared according to package directions

Set a small dish for soy sauce and wasabi in front of each person. Serve wasabi in a small mound on sushi tray. Each person can pour soy sauce into their dish and add a little wasabi and stir it into the soy sauce. Wasabi is spicy; test it to see how much you like.


Teriyaki Salmon

Very easy and very elegant.

  • 2 pounds salmon fillet, or 4–6 portions

    Teriyaki Sauce
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, diced
  • 4 teaspoons canola oil
  • ½ cup low-sodium soy sauce
  • ¾ cup water
  • 4 tablespoons sugar
  • 2 tablespoons plus 1 teaspoon cornstarch and equal amounts water, for thickening
  • 1 tablespoon sesame seeds

To prepare sauce: Fry garlic and ginger in oil over medium-high heat until fragrant, 30 seconds to 1 minute. Add soy sauce and water. Reduce heat to medium low. Slowly stir in sugar until it dissolves. Lower heat if necessary. Combine cornstarch and water and add to sauce, stirring constantly to thicken. Add sesame seeds. Pour sauce over salmon and bake at 350o for 30–45 minutes or until salmon flakes easily. Serve with rice.

Serves 6

Variation Teriyaki Chicken

Option #1: Slice 3 chicken breasts into strips and stir-fry in 2 tablespoons canola oil until cooked through, approximately 3–5 minutes. Add teriyaki sauce and serve over rice.

Option #2: Bake a whole chicken, or chicken parts, at 375o for 20 minutes. Add sauce and continue baking another 40–50 minutes.

Option #3: Teriyaki chicken drumsticks or chicken wings — prepare like option #2 above and bake for 25 minutes until done. Great finger food for a party.


Malaysian Sesame-Topped Vegetables

A mélange of sweet and tangy. These vegetables are delicious and easy to make.

  • 8 large carrots, sliced into ½-inch slices
  • ½ cup water
  • ¼ cup canola oil
  • 3 cloves garlic, finely chopped
  • 5 cups mushrooms, quartered
  • ½ cup white vinegar
  • ¼ cup sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons plain or toasted white sesame seeds

In a covered pot, steam carrots in water 1-inch deep for 3 minutes. Drain excess water. In a separate pan, stir-fry garlic in oil on medium-low heat for 2 minutes. Add carrots, mushrooms, vinegar, and sugar to pan. Keep stirring until vegetables are cooked but still crisp. Add soy sauce. Remove to serving bowl and garnish with sesame seeds.

Serves 6–8.


Thai Iced Tea

A delicious, cooling treat. Great for Shabbos lunches in the summer.

  • 4 cups hot water plus 4 Lipton tea bags
  • 2 cups vanilla-flavored soy milk
  • ¾ cup sugar
  • crushed ice cubes

Boil water and pour into a heat-resistant pitcher. Add tea bags and brew tea to double strength (twice as long as usual). Add sugar, stirring until dissolved. Add soy milk. Let cool, and serve in glasses over crushed ice.

Serves 8.

Note: May also be served as a hot tea.


Excerpted from The Complete Asian Kosher Cookbook By Shifrah Devorah Witt and Zipporah Malka Heller

Shifrah Devorah Witt and Zipporah Malka Heller are a mother-daughter team that have turned their love for Asian food into the fabulous and easy to use new cookbook, The Complete Asian Kosher Cookbook. With Chapters on Chinese, Japanese, Thai, Filipino, and Indian cuisine, The Complete Asian Kosher Cookbook brings you some of the best recipes that Asian food offers simplified so anyone can make them. With recipes varying in complexity from five minutes to make and up this cookbook holds something for everyone. If you are in the mood to try something new, or wish you could find your favorite Asian recipes kosher the Complete Asian Kosher Cookbook is bound to have just what you are looking for.