ABCs of sushi Fun for the whole family

The family agrees to try something different – exotic even – for dinner.

The menu arrives. Choices like “Ebi Maki,” “Kani,” “Unagi” and “Ikura” stick out immediately.

“What have we gotten ourselves into?” our family collectively thinks. But then again, they agreed to be adventurous.

Our fictional family has embarked on a Japanese journey. The choices are signature sushi dishes at Ichiban Japanese Steak House on Martin Luther King Jr. Boulevard in Houma.

According to Ichiban head sushi chef Indra Rismanto, Ebi Maki is a shrimp roll, Kani a crabstick roll, Unagi a barbecue eel roll and Ikura is a raw salmon roe roll.

Sushi surged in popularity in the U.S. around 1990 when Japanese chefs migrated to America. According to Ichiban sushi chef Heru Widodo, the sushi delicacies quickly caught on and provided Americans a new style of cuisine.

In the years since, sushi making has become its own art form, co-chef Ivan Dwiputra explained.

A common misconception many share, however, is that sushi is all about raw fish.

“American people tend to think that most sushi rolls consist of raw fish,” Rismanto said. “In Japan, ‘yes.’ In America, ‘no.'”

The word “sushi” means vinegar rice. It is customarily topped with fish and eaten with soy sauce, ginger and wasabi. Rolls containing raw fish are called “sashimi” (pronounced sah-shee-mee).

Widodo said most Japanese restaurants denote raw fish rolls on the menu with a small fish symbol next to the listing.

Because of the abundance of seafood locally, Americanizing sushi has been relatively simple, according to Rismanto.

“Most Louisianans love fish,” he explained. “They eat crawfish, crabs and shrimp. All we did was add a few Japanese spices to it, and there you have it.”

Among the popular choices at Ichiban are the Rainbow Roll – crabstick, cucumber and avocado and topped with tuna, salmon and shrimp – and the Hawaiian Roll – coconut shrimp, pineapple, mango and snow crab and topped with coconut flakes, sliced almonds, crunchy flakes and eel and tornado sauces.

Ichiban’s specialty, the Lobster Martini Roll, is also its most challenging to make, according to Widodo. It includes lobster, snow crab, asparagus and avocado lusciously displayed in a martini glass.

Whether it’s an elaborate creation or a simple roll, Ichiban’s chefs agree making sushi is an activity the whole family will enjoy.

“I wouldn’t trade my job for the world,” Rismanto chimed. “Being a sushi chef gives you the creative outlet to take something so small and make it big. Every day, it’s something different. You can create a variety of things to people’s liking.”

California Roll

Ingredients:

Avocado

Cucumber

Crabstick

1 pot cold rice

1 Tbsp. salt

3 Tbsp sugar

1 cup rice vinegar

Seaweed wrap

Bamboo mat

Directions:

Add salt, sugar, and vinegar to rice and mix well, set aside. Lay seaweed wrap down and press vinegar rice firmly onto seaweed wrap. Flip wrap over so rice is on the bottom. Add crabstick, sliced cucumber and cut avocado. Roll wrap by hand, then using the bamboo mat, tighten rolls. Cut into 8 pieces and serve.

Shrimp Tempura Roll

Ingredients:

Vinegar rice (see California roll for mixture)

Sesame seed

Cucumber

Avocado

Shrimp

Tempera butter

1 egg

1/2 cup water

Directions:

In mixing bowl, combine tempura butter, water and egg. Mix well and set aside. Roll shrimp into dry flour, then into mixed batter and fry till done. Lay seaweed down and press vinegar rice firmly into seaweed wrap. Sprinkle with sesame seed. Flip wrap over and add thinly-sliced cucumber, avocado and fried shrimp. Roll firmly with hand or bamboo mat, making sure wrap is tight. Cut into 8 pieces and serve.

Hot Mamma Roll

Ingredients:

Ground tuna

Ground scallion

Hot sauce

Seaweed wrap

Cream cheese

Fresh sliced jalapeno

Tempera batter (see shrimp tempera roll)

Vinegar rice

Fresh sliced tuna

Avocado

Directions:

Lay seaweed down, mix tuna, scallion and hot sauce. Add on top of seaweed. Also add cream cheese and fresh jalapeno. Roll with bamboo mat. Dip in tempera batter then fry till golden brown. Lay another seaweed wrap down. Press vinegar rice firmly on seaweed. Flip over so rice is on bottom. Lay cooked roll on top and roll firmly. Add fresh-sliced tuna and avocado on top. Cover with clear wrap. Place bamboo mat on top of clear wrap and squeeze firmly. Cut roll into 8 pieces, remove the clear wrap and serve.

Tuna Roll

Ingredients:

Seaweed wrap

Vinegar rice

Fresh tuna

Avocado

Sesame seed

Directions:

Lay seaweed down and press vinegar rice firmly to wrap. Sprinkle with sesame seed and flip over. Add fresh tuna and avocado. Roll firmly with hands or bamboo mat. Cut into 8 pieces and serve.

Ichiban sushi chefs Ivan Dwiputra and Indra Rismanto show off the restaurant’s specialty dish, the Lobster Martini Roll, and other creations.