SUSHI
Ingredients for 6 people
Short grain rice ... 450g
(540ml)
The rice should be short grain
rice for sticking together.
We use "Sant’ Andrea".
Wasabi
It is made with horseradish(hren).
You can use tube or powder
wasabi.
Nori ... 5 sheets
It is dried and pressed layer
sheets of seaweed or alga.
Cucumber ... small 1
Japanese ingredients .... You can buy in Zrno do zrna, Kalcek and Maximarket.
Soy Sauce Rice vinegar
Rice vinegar should be used.
I recomend Japanese soy sauce
Apple and wine vinegar are
“Kikkoman” and “Yamasa”.
not fit in sushi.
Raw salmon ... about 300g Raw tuna ... about 300g
Fresh fish has good smell and Any part of tuna is ok.
closed layer (not getting a parts.)
Same with salmon.
Buy fish with ice and keep it cold.
Use in 2days.
Chive (drobnjak) or
Egg ... 2
Long green onion ... some
Sesame ... some Salt / Sugar / Oil
p1
 Memo

Most you need for sushi is: rice, soy sauce, rice vinegar and nori. Other ingredients are optional.
You can use carrot, red radish, avocado, meat and many different kind of options. (p12)

Buy the fish

When you buy the fish in market, ask some ice also. It helps you to
carry the fish in good quality.
Fish
Do not “freeze” the fish because taste goes down.
Use in 2 days if you eat raw.
Ice
When you are not sure the fish is fresh enough or not, try eat one
slice with soy sauce. Delicious means it is good, feels strange
means should not use.

Which Soy Sauce is good for Sushi?

I recommend Japanese soy sauce “Kikkoman” and “Yamasa”. It selles in Mercator and Zrno Do Zrna.
Soy sauce refrect a lot in sushi taste.

“Kikkoman” “Yamasa”
Soy sauce Soy sauce
(”less salt” is also ok)

“Pearl river bridge”

For making teriyaki sauce p13, “Golden Label Superior Light”
“Golden label” superior light
from Pearl River Bridge is also good enough. (It has similar soy sauce
taste with Japanese soy sauce.)

p2
 TOOLS

Makisu Big pot Flat wooden spoon

Bamboo mat

Big mixing plate Fan Pincette

It is for taking bones out

You can use a roasting pan. Anything flat is ok. from the fish.

Sharp knife

You better sharpen the knife

for cutting the fish smooth.

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 Prepare the rice (1 hours before cooking the rice)

Wash the rice 3 times.

Leave the rice in water for about 1 hour.

(It is necessarily for making softer rice)

Cook the rice

rice

600ml water Shake the water out and put rice in a pot.
Add 600ml of water.

Cover the pot and cook with big fire till it start boiling.
It takes about 6-7 minutes.

Big fire for 6-7minut

Make fire smallest and cook till the rice drinks all the water.
It takes about 6-7 minutes.
(Do not open the pot so often for keeping steam inside.)

Small fire for 6-7minut

p4
 Turn off the fire and wait for 15 minutes without open the pot.

Turn off and wait for 15 minutes

Make a sauce for the rice

rice vinegar
sugar During the cooking rice , make sauce.
salt Mix 4 1/2 tablespoon of rice vinegar
3 tablespoon of sugar
1/2 tablespoon of salt.
Warm it in a pot till sugar melts completely. (Do not boil.)

Mix the rice and sauce

Prepare the tooles.

Big mixing plate Flat spoon Fan for making wind Wet towel

Open the pot and put rice out on the big plate.
(The rice should be still warm in this process)

p5
 sauce
Sprinkle the sauce on rice.

Mix the rice gently.

(Do not mix too much because the rice become too sticky.)

Make wind on the rice for second for unnecessary vinegar steam
to go away.

Cover the rice with wet towel and wait till it cool down to
room temperature.

Cut the raw salmon

You need those tooles.

Sharp knife Cutting board pincette dishes

p6
 Take out the bones with pincetter or fingers.

like shaving

Peel the skin away.

Wash it with cold water.

Cut into half against the pattern.

Slice into about 7mm thin.

p7
 Keep it in the fridge with coverd.

Cut the raw tuna

Cut the tuna 7mm thin against the pattern.

Keep it in the fridge with coverd.

Fry the eggs

Put 2 eggs in a bawl, and add 1+1/2 teaspoon of sugar and

1/4 teaspoon of salt. Mix it.

Make flat with stick

for measure it.

Fry with oiled pan both side.

Cut into 1cm wide sticks.

p8
 Chop the chives (or long green onions)

Chop the chives (or long green onions) very thin.

Cut the cucumber

Peel out the skin.

Cut into 1cm sticks.

Roll the sushi

Prepare Nori, Makisu (bamboo mat), water (It’s for wet the hands), empty dishes and everything
which you prepared in - .

Raw salmon and tuna

Cucumber

p9
 Prepare the Nori on Makisu.
Longer side of nori will fits with front edge of bamboo mat.

Fit rhe front edge

2cm Make the hands wet with water.

Place the rice on Nori.
Leave the space in last edge.
(This last edge is for sticking Nori together in the end.)

Side view

Place horizontal on rice the fillings: fish, egg, cucumber, chives

and sesame.
(You can find your favorite combination as well.)
fillings

fish egg cucumber chive sesame

(green onion)

Hold the front edge.

Place middle fingers on fillings and roll till end of the rice.

Hold and press firmly until you form the rolling shape.

Leave last space of Nori

p10
 Put water at last edge of Nori.

Roll till the end.

Cut Sushi with wet knife. Clean the knife with wet towel
each time when it gets sticky.

Place on the dish

Soy sauce and Wasabi

Memo
If the raw fish is not fresh enough, don't use it because old fish makes you stomach pain. Green tea
and Wasabi will help you away from fish trouble.
You can keep sushi till next day in the fridge but rice became slightly harder.
p11
 Questions and Answers

What else can i use for fillings in rolled sushi?

You can use for example:

Carrot, Red radish = Cut into sticks and boil with salted water.
Asparagus, Green bean (štroćji fižol) = Boil with salted water.
Avocado = Cut into sticks.
Meat = Fry with teriyaki sauce p13 or cook with some other way.
Sea foods= Cut smaller peaces and use it raw or cooked.

carrot, red radish and green beans

avocado
meat and sea foods

p12
How to make teriyaki sauce?

Soy sauce................ 100ml

Sake (rice wine) .... 50ml
Mirin ......................... 50ml
Sugar ........................ 2 tablespoon

Cook those in a pot with middle fire till it become thicker.

When the sauce become 1/2, remove from heating.
Fry the fish, sea foods or meats with this sauce.

Which part of Tuna do you use for sushi?

You can use almost every part of tuna.
In Japan, most expensive part of tuna is under stomach. It has highest fat. It calls “o-toro” in
Japanese sushi restaurant.
Second expensive part in the body is next to o-toro close to the skin. It has medium fat, calls
“chu-toro”.
Last part of tuna is left of it which is close to the bone. It has low fat, calls “Akami”.
(Tuna has more different names and parts in Japanese but this 3 are main part in the body.)

You can fined “Akami” in Slovenian fish market. It is good enough.

O-toro (high-fat)

Chu-toro (medium fat)

Akami (Low fat)

p13
 Which fish do you use for sushi?

You can use any kind of fish and seafood.

If you want to use it raw, it must be fresh.
In Ljubljana, You can find good Salmon, Tuna, red snapper(orada), sea bass(brancin) and some others.
When you cook the fish, fry with oil and soy sauce or teriyaki sauce (p13) will be easy.
Japanese eat a lot of raw fish because of easy to fined fresh fish everywhere in our country.

Those are just examples.

MAGURO SAKE HAMACHI TAI

tuna Salmon Yellowtail Red snapper

SABA HIRAME UNAGI ANAGO

Mackerel Flatfish Eel Sea eel

TAKO IKA KANI MIRUGAI

Octopus Squid Crab Giant clam

EBI AMAEBI AWABI UNI

Shrimp Sweet shrimp Abalone Sea urchin

p14
The recipe in sushi restaurant (Examples).

Raw

MAGURO TORO TAI IKA

Red tuna Fatty Portion of Red snapper Squid
Tuna Belly

MIRUGAI AWABI HAMACHI HIRAME

Giant clam Abalone Yellowtail Flatfish

AMAEBI SABA UNI IKURA

Sweet shrimp Mackerel Sea urchin Salmon roe

Cooked

EBI UNAGI ANAGO TAKO

Shrimp Eel Sea eel Octopus

KANI SAKE TAMAGO

Crab Smoked salmon Egg

Rolled

FUTOMAKI URAMAKI TEKKAMAKI KAPPAMAKI TEMAKI

Fat rolls inside-out rolls Tuna thin roll Cucumber thin roll Cone-shaped roll
(California roll)

p15
 What is sushi ?

In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish,
various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the
raw fish itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called
sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component.
The word sushi itself comes from an archaic grammatical form of a word that is no longer used in
other contexts; literally, "sushi" means "it's sour".

There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of
seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps
of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and
toppings served scattered over a bowl of sushi rice called chirashizushi.
(This text is taken from “http://en.wikipedia.org/wiki/Sushi”)

Makizushi Nigirizushi Chirashizushi

Where sushi come from?

We can trace sushi's origin back to the 4th century BC in Southeast Asia. As a preserved food,
the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted
fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This
type of sushi is called nare-zushi, and was taken out of storage after a couple of months of
fermentation, and then only the fish was consumed while the rice was discarded.

Over time, it spread throughout China, and later, around the 8th century AD, in the Heian period,
it was introduced into Japan. Since Japanese preferred to eat rice together with fish, the sushi,
called seisei-zushi, became popular at the end of Muromachi period. This type of sushi was con-
sumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi
became more of a cuisine rather than a way to preserve food.

Later in Edo era, Japanese began making haya-zushi, which was created as a way to eat both rice
and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation,
rice was mixed with vinegar and combined not only with fish but also with various vegetables and
dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing
local products in making different kinds of sushi that have been passed on for generations.

At the beginning of the19th century, when Tokyo was still called Edo, the food service industry
was mostly dominated by mobile food stalls, from which nigiri-zushi originated. Edomae, which
literally means "in front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigiri-
zushi were obtained. As a result, it was also called edomae-zushi, and it became popular among
the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious
food. Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as
the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan.

p16
 In the 1980s, in the wake of increased health consciousness, sushi, one of the healthiest meals
around, has gotten much more attention; consequently, sushi bars have increased in the United
States. With the introduction of sushi machines, which combines the mass production of sushi with
the delicate skills used by sushi chefs, making and selling sushi has become more accessible to
countries all over the world.
(This text is taken from “http://sushi-master.com/usa/index2.html”)

Can pragnant woman eat sushi?

Sushi is not always with raw fish. She can eat vegetarian sushi or sushi with cooked fish.
About sushi with raw fish, better not eat, because she can be very sensitive from pregnancy.
And pregnant woman should not eat so much of long life fish (like tuna and salmon), because this
kind of fish keep high Hg(Hydrargyrum) in their body from polluted sea.

How to make pickled ginger “Gari” ?

Ginger .........2 pieces

(For sauce)
rice vinegar ...50ml
sugar ...........3 tablespoon
salt .............1/2 teaspoon

Remove the skin of ginger.

Peel the ginger with peeler as much as you can.
Boil it with salted boiled water for 10 minutes.
Shake the water out from ginger.

Make sauce: mix in a small bottle rice vinegar, sugar and salt.
Put ginger in the same bottle.
Cool it down then pickle it in the fridge for 2-5 days.

p17
 Cooking more than 500g of rice.
When you cook a lot of rice (more than 500g), the process will be slightly different than p4-5,
because it will be not cooked upper part and too much cooked under part of the rice.
1. Boil the right amount of water in a pot.
2. When water start boiling, put soaked rice in the same pot and cover.
3. When the rice start boiling again, make fire smallest. (You should wait till the rice is boiling strong
enough in this process.)
4. When the rice drink all the water, turn off the fire.
5. Wait for 15 minutes without opening the pot.

3
2
1
4

p18
Measure

When people eat only sushi.

When people have another food also.
Number of process
For 2 people For 4 (to 6) people

Rice 150g (180ml) Rice 300g (360ml)

Water 200ml Water 400ml

Vinegar 1+1/2 table spoon (15ml) Vinegar 3table spoon (30ml)

Sugar 1table spoon Sugar 2table spoon
Salt 1/6 table spoon Salt 1/3 table spoon

Raw salmon 100g Raw salmon 200g

Raw tuna 100g Raw tuna 200g

Egg 2 Egg 2
Sugar 1+1/2table spoon Sugar 1+1/2table spoon
Salt 1/4tea spoon Salt 1/4tea spoon

Chive some Chive some

Cucumber 1/2 Cucumber 1/2

Avocado 1/4 Avocado 1/4

Nori 3 Nori 4
Sesame some Sesame some

Soy sauce 30ml Soy sauce 60ml

Wasabi some Wasabi some

p19
 For 6 (to 9) people For 8 (to 11) people

Rice 450g (540ml) Rice 600g (720ml)

Water 600ml Water 800ml

Vinegar 4+1/2 table spoon (45ml) Vinegar 6table spoon (60ml)

Sugar 3table spoon Sugar 4table spoon
Salt 1/2 table spoon Salt 2/3 table spoon

Raw salmon 300g Raw salmon 400g

Raw tuna 300g Raw tuna 400g

Egg 2 Egg 2
Sugar 1+1/2table spoon Sugar 1+1/2table spoon
Salt 1/4tea spoon Salt 1/4tea spoon

Chive some Chive some

Cucumber 1 Cucumber 1

Avocado 1/2 Avocado 1/2

Nori 5 Nori 6
Sesame some Sesame some

Soy sauce 90ml Soy sauce 110ml

Wasabi some Wasabi some

p20
For 10 (to 13) people For 12 (to 15) people

Rice 750g (900ml) Rice 900g (1080ml)

Water 1000ml Water 1200ml

Vinegar 7+1/2 table spoon (75ml) Vinegar 9table spoon (90ml)

Sugar 5table spoon Sugar 6table spoon
Salt 5/6 table spoon Salt 1 table spoon

Raw salmon 500g Raw salmon 600g

Raw tuna 500g Raw tuna 600g

Egg 3 Egg 3
Sugar 2+1/4table spoon Sugar 2+1/4table spoon
Salt 3/8tea spoon Salt 3/8tea spoon

Chive some Chive some

Cucumber 1 Cucumber 1

Avocado 1/2 Avocado 1/2

Nori 7 Nori 8
Sesame some Sesame some

Soy sauce 130ml Soy sauce 150ml

Wasabi some Wasabi some

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 Megulandia

Sushi lesson, Sushi party

Phone number : 031-597-713

Email add : megulandia@gmail.com
Blog : www.megulandia.blogspot.com/

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