Sushi I

Things youll Need:

* Bamboo mat
* Sushi Rice
* 1/2 sheet nori
* sesame seeds(optional)
* 2 thin slices of a Salmon fillet
* 2 thin slices of a yellowtail fillet
* Couple pieces of thinly cut cucumber
* 2 slices of avocado
* few thin slices of jalapeno
* 1 green onion

Alright lets try to make it.

First, spread your sushi rice onto your nori and sprinkle sesame seeds on the rice if you have it on hand.

Next, place the salmon, avocado, and cucumber on the seaweed side of the patty and roll it together.

Apply thinly sliced jalapeno across the top of the roll.

Cover the roll and jalapenos by placing 2 slices of yellowtail on top

Apply plastic wrap over the roll, cover it with the bamboo mat and apply pressure on the sides to mesh
both together. (This makes it easier to cut the roll with ingredients on top.)

Cut the roll into 8 pieces and remove the plastic wrap.

Place the bamboo mat over one more time and apply pressure to the sides to reform a uniform shape.

Place small strips of green onion on top of each piece.

Place it onto a plate with ginger and wasabi and serve.



MAGURO KARAKUCHI
SPICY TUNA (Miyamoto special recipe)

INGREDIENTS
1 tsp Chili Paste
You can adjust the 'hot' factor up or down for individual taste. Try to use Sanbal Oelek Chili Paste.
2 tbs QP Mayo
Japanese mayo is made with soya oil and rice vinegar - that is compatible with the rice vinegar and soya
products found in all sushi recipes. North American mayo's white vinegar presents a contradictory flavour.
2 tsp Tobiko
Flying fish roe, Lump fish roe and Capelin (masago) roe are O.K. substitutes but Tobiko is the best.
1/2 tsp Mirin
Sweet Japanese Cooking Rice Wine - the amount here will allow you to determine the overall sweetness.
2 tbs Negi
Finely chopped green onions.
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1 tsp Lemon Zest
Adjust the tartness level up or down with this ingredient.
3 oz Tuna
May substitute with previously frozen salmon or Hamachi (yellowtail).
2 tbs Tenkasu
Crunchy bits of fried tempura batter. A line of Tenkasu adds a delicious textural touch to this mix.
(WARNING adding this will double the fat content of the recipe!)

INSTRUCTIONS
Mix all of this together. The mayo cuts the spice somewhat, so if you want it hotter, leave out or reduce
the mayo.

THE ROLL
Assemble the roll in the size you like, from small to large, or use in a sushi cone.


SUSHI RICE RECIPE
Sushi Recipe For Making The Perfect Sushi RiceOften, up to 80% of product consumed during a sushi
meal is rice. Getting your sushi rice right is a crucial element in successful sushi making at home. The
proper preparation of the rice is so important that in our shop as well as most quality establishments
there are chefs whose sole responsibility is to cook the rice.

Let's Begin
If you do not have a Japanese rice cooker, a heavy pot with lid is essential( I like Lagostina cookware).
One secret is to always measure your ingredients carefully. Following is a basic sushi rice recipe for rolled
sushi. Also, the type of rice you use is most important.

We recommend the following brands: Kokuho Rose, Tamaki Gold, Tamanishiki, Nozomi and Yume.

Prepare Your Tezu
Your first step is to prepare your vinegar-water solution called tezu. Mix together 250 ml of water, 30 ml
of rice vinegar (Marukan and Mitsukan are excellent) and 5 ml of salt.

Ingredients
(yields - 4 large rolls [futomaki] or 10 small rolls [hosomaki]) 500 ml Sushi Rice
600 ml Water
60 ml Rice Vinegar
30 ml Sugar
5 ml Salt

Wash The Rice
Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30
minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water.

Cook The Rice
For electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling ,
cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it
covered... no peaking!

Remove your pot from the heat and let stand covered for another 15 minutes.

Prepare Your Sushi Vinegar
Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves,
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stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.

Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the
cooked grains.

Prepare Your Mixing Bowl
Sushi Recipe For Making The Perfect Sushi RiceMoisten your bowl with a cloth dampened with your TEZU
mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood
absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly.

Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion
so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used.

Fan Your Rice
After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove
excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be
sticky to the touch.



Spiral Sushi Roll
Makes 1 roll, cut into 8 pieces



- Sushi rice > 2 cups
- Toasted nori - each sized 7x8 (17.5cmx20cm) > 2 sheets
- 3 assorted fillings consist of boiled asparagus, carrots, and ham strips

Method:
- Join 2 sheets of nori by moistening the adjacent edges and overlapping them about inch (12mm).
- Place this double sheet shiny side down on a rolling mat.
- Using moist fingers place 2 cups of rice on the nori and gently rake your fingertips across grains to
spread rice evenly, leaving inch (6mm) nori showing on the both ends of the sheet. Do not mash or
squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the
entire sheet, you should be able to see the nori sheet in a few places.
- Using your fingers form six grooves (in the same direction that you will be rolling the mat) at even
intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori
sheet. Form the grooves by pushing the rice away. Level the areas between the grooves where you have
pushed the rice.
- Place asparagus, carrot and ham subsequently in the grooves. Fill the grooves a little higher than the
surrounding rice bed.
- Roll sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside
the roll.
- Slice into 8 pieces with a very sharp wet knife. Serve.
3. Nigiri Sushi

Makes 14-16 pieces of sushi



Ingredients:
- Sushi rice > 2 cups
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- 2 assorted toppings - cucumber, crab sticks > 8 pairs.
- Nori > cut into long thin strips

Method:
- When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our
hands moisten your hands with vinegared water.
- Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and
second finger of your right hand and placing it in your cupped
-Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1
inch wide or 50mm x 25mm) in your cupped palm.
- Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side
down. Don't let sushi touch or they'll stick to each other. At this point, you can cover the sushi with plastic
wrap, and they'll keep at room temperature (not the refrigerator) for several hours.
- Place the topping piece on it. You may need to press the topping down lightly with your fingers and
adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi.
- Run a strip of nori (higher than the rice) around the nigiri to hold topping so it does not fall off.

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