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Kristin

Elkridge, MD

#1 Jan 24, 2007
Does anyone know how to make or where I can find some recipies for some sauces to go with my sushi I make at home. My husband and I are big fans of the "specialty rolls" yoou get in sushi resturants and they almost all have some sort of sauce on them. Some a spicy creamy sauce others have a tangy sauce.

We like to roll our own sushi, but we always find that our rolls are missing something, the really good sauces. Can anyone help?

Thanks!
SushiLover

Milford, CT

#2 Feb 4, 2007
nope sorry.
mel

Davenport, FL

#4 Apr 23, 2007
ah, so i hope this is helpful. often the sweet sauces served with rice paper wrapped 'cone' shaped rolls are basically sweet soy sauce (i recommend ABC brand or Healthy Boy)mixed 1:1 with regular fermented soy (i rec. Golden Mountain seasoning sauce) and include a slight touch of rice wine vinegar, sesame oil and sometimes chili paste.---also green onions, shallots or garlic minced into very small pieces may float in the sauce.----
another type of sauce is the spicy creamy sauce commonly served with fried fish or shrimp based maki sushi (rice outside). I'm afraid i haven't got specific proportions to offer but can tell you that the ingredients used are cappelin roe, sriracha chili sauce, japanese mayo (which is distinct beacause it uses rice wine vinegar where american mayo uses white wine vinegar....bad pairing... and it also uses soy oil, this is a very specific taste)sesame oil and green onion.

the methods i use to make dipping sauces tend to be very diverse but do revolve around the use of a few core ingredients...

mirin- sweet rice wine
sweet soy- includes palm or brown sugar for best flavor. Abc brand is my indonesian husband's favorite, they offer a range of sweetness, the medium is usually perfect.
fermented soy sauce-like i said before golden mountain is great
rice wine vinegar- marukan brand is best
thai fish sauce- an extremely sparing hand is necessary, no really, just a few drops adds loads of salt and a pungent fish flavor. the very best fish sauce i've used which was rec. to me by the owner of a thai rest. where i used to work is what they called 'three crabs brand'....this was because of the bottle's graphic of 3 crabs on a hanging scale. the name printed on the bottle top line is TRA CHANG.

ok, i don't know if this will be of any help to you but i stumbled across your question while searching for sushi related products and couldn't resist sharing what little i know.
mel

Davenport, FL

#5 Apr 23, 2007
oh, just remembered...go to sushifoods.com and also check out the japanese sauces section of the moosewood restaurant cookbook.
Sauce For Sushi

AOL

#6 Aug 18, 2007
I use this delicious sauce that I created on my sushi roll, and it's GREAT! Try it and see for yourself!
Linda's Thai Sweet Chili Sauce
2 tablespoons sambal oelek or chili peppers
1 cup rice vinegar
2 teaspoons salt
1/3 cup sugar
2 teaspoons fresh garlic, minced
1 teaspoon gingerroot, grated
3 tablespoons cornstarch
1/4 cup water
In a small pan add the first 6 ingredients together, over low heat.
Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
Mix well, and let sit until hot.
Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well.
Let cook until it starts to thicken, then remove from heat.
Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.
chillp

Kyle, TX

#7 Sep 17, 2007
Okay, for Ponzu Sauce, I use Mirin, Soy and Gozu. For spicy sauce I use Kewpie, Sachimi powder and Sriracha, for Eel sauce i use mirin and soy.
sushiluver

San Diego, CA

#8 Nov 4, 2007
wut are those red things they put on sushi somethimes?
sushi girl

Chico, CA

#9 Dec 6, 2007
sushiluver wrote:
wut are those red things they put on sushi somethimes?
fish eggs
Whatever

Granite Bay, CA

#10 Dec 19, 2007
gool wrote:
your an idiot. if you have nothing to say then dont dumb ass!
Wow,what a jerk
Whatever

Granite Bay, CA

#11 Dec 19, 2007
That is really nice! Perhaps you can post your illeterate thesis in the journal of stupidity when your time arrives. Until then, perhaps you could keep your rude comments to yourself you selfish lack of sensibility driven piece of scraping from a pig hoof...
osowakki

Israel

#12 Dec 21, 2007
The red stuff might me grind chili, yea they put chili in the spicy sauce.

http://makemysushi.com/spicy_mayonnaise_sauce...
abc

Dallas, TX

#13 Dec 28, 2007
gool wrote:
your an idiot. if you have nothing to say then dont dumb ass!
You're also an idiot for not using correct english
Emmy

Summerville, SC

#14 Dec 30, 2007
This is a great creamy sauce:

1/3 cup mayonnaise (american will do)
2 tblspns hot chili paste (or Thai chili sauce)
1 tsp hot chili sesame oil
1/2 tsp toasted sesame oil

Combine all ingredients and enjoy. We add this to the center of our rolls, dip them, or both. Its delicious!
Kristen

Calgary, Canada

#15 Feb 4, 2008
Hi, I'm also looking for some good sauce recipes.
I've found that using japanese mayo, with lemon juice, is a nice creamy lemon sauce. Adding a little honey would probably be nice as well.
I believe you can make a creamy wasabe sauce in a similar manner using mayo.
You can make sweet soya sauce using honey and regular soya sauce. It works well with unagi and smoked salmon.
sushi_luvr

Palmer, AK

#16 Feb 26, 2008
I love sushi
meeee

Genoa City, WI

#17 Mar 27, 2008
umm do u wanna f@#$ fish? raw?
Jake

United States

#18 Apr 21, 2008
Sauce For Sushi wrote:
I use this delicious sauce that I created on my sushi roll, and it's GREAT! Try it and see for yourself!
Linda's Thai Sweet Chili Sauce
2 tablespoons sambal oelek or chili peppers
1 cup rice vinegar
2 teaspoons salt
1/3 cup sugar
2 teaspoons fresh garlic, minced
1 teaspoon gingerroot, grated
3 tablespoons cornstarch
1/4 cup water
In a small pan add the first 6 ingredients together, over low heat.
Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
Mix well, and let sit until hot.
Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well.
Let cook until it starts to thicken, then remove from heat.
Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.
That sounds good. I think that the sauces are what really makes a great batch of sushi.

-Jake
http://www.SushiMaker.org
Greta

Odessa, TX

#19 May 26, 2008
Kristin wrote:
Does anyone know how to make or where I can find some recipies for some sauces to go with my sushi I make at home. My husband and I are big fans of the "specialty rolls" yoou get in sushi resturants and they almost all have some sort of sauce on them. Some a spicy creamy sauce others have a tangy sauce.
We like to roll our own sushi, but we always find that our rolls are missing something, the really good sauces. Can anyone help?
Thanks!
Kristie,

Try in a blender the following.....I almost love this sauce as much as the sushi itself!!

Carrot, ginger and soy sauce......it should come out a little well...a little thinner consistancy than oatmeal. Let me know how it turns out at garbo_72@yahoo.com!! Thanks!
leon

Bakersfield, CA

#20 Aug 29, 2008
Kristin wrote:
Does anyone know how to make or where I can find some recipies for some sauces to go with my sushi I make at home. My husband and I are big fans of the "specialty rolls" yoou get in sushi resturants and they almost all have some sort of sauce on them. Some a spicy creamy sauce others have a tangy sauce.
We like to roll our own sushi, but we always find that our rolls are missing something, the really good sauces. Can anyone help?
Thanks!
1 part oyster flavored sauce 2 parts dark soy sauce 1 part honey or sugar to sweeten
sushi-s-

Brandon, Canada

#21 Nov 19, 2008
chillp wrote:
Okay, for Ponzu Sauce, I use Mirin, Soy and Gozu. For spicy sauce I use Kewpie, Sachimi powder and Sriracha, for Eel sauce i use mirin and soy.
do you know any spicy chinese sauces that are green?

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