Untitled - Your Sushi

Transcription

Know Your Sushi
Hoso Maki
Nigiri
Futo Maki
Ura Maki
aki
Gunkan
Te Maki
aki
Inari
Temari
Learn how to make Sushi with Your Sushi www.YourSushi.co.uk
www.YourSushi.c
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Ingredients
The list of ingredients for Sushi is very extensive. Therefore, you are
presented the ingredients that we like to use for Sushi, but this only a small
list. More are listed in the recipes section.
These ingredients can be used to make your rolls, be creative and
experiment new things as you progress.
The Basics
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Sushi Rice
Dry roasted seaweed (Nori)
Pickled ginger (Gari)
Rice Vinegar (Su)
Japanese Horseradish (Wasabi)
Soy sauce (Shoyu)
Salt, sugar
Roasted Sesame seeds (Goma)
Filling examples
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Fresh Salmon, Eel…
Crab/Seafood sticks
Smoked salmon
Omelette
Steak, foie gras
Bacon
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English cress
Light chives cream cheese
Creamy blue cheese
Figues, mago, banana
Pickled radish (Takuan)
Avocado
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White radish
Yellow pepper
Asparagus
Carrot (steamed)
Cucumber
Spinach
And the list goes on….
Note about Wasabe
The real wasabi is an expensive root that takes about 3 years
to come to maturity and does not keep for very long. We use
instead Japaneese Horseradish; which is what you usually
find in restaurants and in tubes in supermarket. If you have
a choice, do not buy the one in tube, prefer the powder one,
you will be able to make it as strong as you want, keep it for
longer and there will be no additional salt and preservatives.
3
Dry- Roasted Seaweed (Nori)
Please get the most expensive Nori you can find to ensure you make good
sushi. Raw nori sheets have a brownish-red to purplish color, and they are
hard to find. Most nori sold today is very lightly roasted to bring out its
flavor and to enhance its texture. When nori is roasted, its color deepens to
black.
Choose nori with a dark black color. Over-toasting changes the color to
light green. Moderate quality nori may have a hint of a deep green sheen.
Lighter green nori is substandard. One side of the nori sheet should be
shiny; the other a flat color.
Nori is highly susceptible to deterioration from humidity. Soft nori sheets
have been damaged by exposure to moisture. Choose nori that is crisp,
almost brittle. Nori becomes soft quickly when rolled with wet sushi rice so
it is best to make sushi rolls right before you serve it. That is why good
sushi chefs always directly present hand rolls to the diner for immediate
eating.
This way, the nori will retain its delightful crispness. Even nori that is
wrapped
around
sushi
rice
should
never
be
chewy.
Be sure to apply the sushi rice to the rougher side (not the shiny side) of
the nori. The sushi rice should always be around 38 degrees when used
with nori.
For those not too fan about the seaweed, you can use many more options.
We have listed for you a couple of pages of alternatives to Nori to show you
what can be done with Sushi, enjoy!
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Dry roasted seaweed (Nori) substitutes 1
Soy wrapper (Mamenori)
Great for the kids and colourful dinners, these soy wrappers can turn your
sushi into amazing creative designs. Taste is not as good as Nori, still
worth a try.
Rice paper and salad leaves
A favourite for the summer, use rice paper, cover it with salad leaves, then
spread your rice and ingredients…simply roll and enjoy!
Parma ham
Perfect for your Maki
rolls, leave the fatty
part at the top with no
rice on and cover the
meat
with
rice.
Experiment with sun
blushed tomatoes and
some
thinly
sliced
mozzarella…
A real treat!
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Dry roasted seaweed (Nori) substitutes 2
Smoked Salmon
Lay a couple of slices of smoked salmon on your rolling mat to replicate
the size of ½ piece of Nori; cover with rice & ingredients, roll, cut , enjoy!
Nothing at all, simply rice:
Crepes – Plain or Chocolate!
Mix chocolate in your crepes mix
and make a batch of a few nice
dark crepes. Trim them into the
size of a piece of Nori and place
onto the sushi rolling mat.
Add rice and leave ¾ inch at the
top with no rice. Add your fillings
(Ex:
Mango,
strawberries,
blackberry jam, kiwi) and add a
dab of honey at the top of the
crepe to seal the roll.
Roll on, cut it and enjoy!
Inari Sushi (Abura
(Aburabura-age )
Thinly sliced, deep fried tofu,
it can actually be slit open and
stuffed like you would a pita
bread. This tofu is available
frozen or fresh and can be
seriously addictive…not super
healthy!
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Cooking Sushi Rice
Ingredients:
Makes enough rice for about 3 California rolls, also 20, assorted Nigiri sushi.
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375ml (or1 ½ cup) Japanese Sushi Rice
500ml (or 2 cups) of Water
60ml (or ¼ cup) Cup Rice Vinegar
30ml (or 2 Tbsp) Sugar
5ml (or 1 Tbsp) Salt
uy good Japanese Sushi Rice from many asian shops;
shop we like
You can buy
using Minori Sushi rice, but experiment with others and try them out!
Method:
Pour the rice into a clean bowl and wash it in cold water until the
th water
runs almost clear.
Once water runs semi--clear,
clear, drain rice of any excess water and let the rice
stand for 15min before adding 500ml of water into the rice.
You can cook the rice using a rice cooker or in a pot over the stove. If you
are cooking overr the stove, cover the pot (with a thick bottom) and bring to
boil. Once it is boiling, turn the heat to a simmer and leave it for 10mins.
After 10mins, turn the heat off and let the rice stand for another 10mins
with the lid still on. DO NOT REMOVE THE LID
LID during the whole duration of
the cooking and simmering.
While the rice is cooking, we’ll prepare our vinegar mixture
by pouring our rice vinegar, sugar and salt into a clean pot
and bring it to a simmer.
You can also buy pre--mixed vinegar like this one, it can be
easier if you are in a hurry.
When the rice and vinegar mixture is fully dissolved, let it cool down, and
pour the rice into a large glass or ceramic lasagne dish and add the vinegar
mixture to the rice. Go slowly and add it bit by bits to
to make sure it is
evenly spread out. You might not have to use it all, look for the shine and
taste it. Remember that with time, the rice will lose its acidity also.
www.YourSushi.c
7
Loosen the rice lightly with a
wooden/plastic spoon to ensure that
the vinegar mixture is coating each
grain of rice. You want the rice to move
freely in the dish, so if you have lots of
rice, do it in 2 steps!
Never use metal at this stage, it would
interact with the rice and vinegar and
give a horrible metallic taste to your
sushi!
When mixing the rice with the vinegar,
take your time and make sure that you
are trying to break down into individual
grain any lumps of rice as well as trying to coat each grain of rice with the
mixture.
You can fan the rice with a fan in the other hand or an electric fan to cool
the rice down a bit quicker if you wish.
Note: you do not have to fan the rice, but it needs to cool down to about 38
degrees to be perfect for Sushi, fanning it simply accelerates the process.
Please do not keep the rice in a fridge as it will make it hard and too dry to
taste. You can keep the rice at room temperature and cover the bowl with a
piece of damp cloth, ideally to be used within the next hour. Sushi rice is
best when it is freshly made. It can keep of course for a bit loner, but it will
lose a bit of its softness.
Some key points when making sushi
rice:
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Always use freshly made rice, do not refrigerate. This dries the rice
and causes it to fall apart when moulded for sushi.
If using a Saucepan, make sure the lid is tight. This will prevent too
much water evaporation. Use a non-stick pan.
Carefully and accurately measure rice and water ingredients.
Don’t overcook or undercook your rice.
If the rice is too hard; try to pre-soak the rice for 30 minutes in
water after washing it; then see if you had enough water, or try to
steam it for longer at the end. Most likely it is the second reason, but
if you are sure about your measurements, try working on the other
two possible reasons.
If the rice is too strong or too bland, adjust the amounts of sushi rice
vinegar accordingly. You can also try to adjust the sushi rice vinegar
by adding salt, or sugar.
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Sushi Rolls – The Basics
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DVD is now available at www.SushiDvd.com
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Nigiri Sushi – Basic ‘How to’ guide
Nigiri Sushi are very hard to master. First, you
need to learn how to slice fish, this is best done
by learning from someone and buying a whole
fish, then slicing
cing it and again and again and
again…then…do a fish pie!
Then, the
he rice should not be squeezed too tightly,
or too loose. Ideally, the rice should not fall apart
when the sushi is picked up, but will easily fall
apart with no effort when consumed.
It is also important to keep the hand slightly wet, so the sushi rice does not
stick to your hands so after immersing both hands in ice water, tezu, or
diluted sushi rice vinegar is applied on the hands. This acts as a sanitizer as
well. A light “clap” gets rid of excess moisture.
Hold the ingredient with your left
left hand by lightly
pinching it.
it Simultaneously, form a ball of sushi rice
with your right hand. The sushi rice should be loose
at this point.
Now rub the wasabi on your right index finger
ont the ingredient.
onto
Place the sushi rice (Shari) onto the ingredient
(
(Neta).
. With your right index finger and thumb,
thum
set the length of the sushi rice and with your left
thumb, press on the center of the sushi rice to make
a dimple.
This dimple is important
imp
for making air pockets in the
sushi rice to make the finalized sushi easy to fall
apart in the mouth.
www.YourSushi.c
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Nigiri Sushi – Basic ‘How to’ guide
Place the left thumb on top
to of the
tip of the sushi rice and press on the
ingredient.
With your right hand (side hand) index finger, flip over
the sushi.
Place the thumb on top of the sushi rice and close the
left palm. Press on the ingredient
ngredient slightly.
Rotate the ingredient 180 degrees.
Place the left thumb on the tip of the sushi rice, close
the left palm, and press on the ingredient.
Done
Remember to serve Nigiri
igiri sushi in pairs. A pair of sushi symbolizes peace,
whereas a single sushi symbolizes "kill"
"kill" and 3 pieces symbolize "kill
myself”…not nice!
www.YourSushi.c
12
Some Sushi Recipes
Nigiri Sushi
CRAYFISH TAIL NIGIRI
Ingredients:
• 2 cups Sushi rice
• 1 tablespoon of mustard oil & 1 teaspoon of mustard
• ½ teaspoon of wasabi
• ½ cup of crayfish tails
Method:
1. Add the mustard oil, mustard and wasabi to rice
2. Set aside and allow to cool
3. Shape rice with hand to oblong shape about the length of your index
finger
4. Placing a crayfish tail on top of each piece
SALMON NIGIRI
Ingredients
• 1 cup Sushi rice
• 1 oz salmon sashimi
Method
1. Scoop a small spoonful of rice and use your hands to mould it into
oblong balls, around the length of an index finger
2. Cut the salmon into slices slightly larger than your rice balls.
3. Place each slice of salmon on top of a rice ball. You may place a small
dab of wasabi on the underside of the fishif you wish also as a food
adhesive
4. Serve with shoyu, wasabi, and ginger if desired
HAM NIGIRI
Ingredients:
• 1 cup Sushi rice
• 1 large slice of honey baked ham (if you still have leftover Easter ham,
this is a great way to use it! Or you can use Turkey if you have leftovers
from Christmas Dinner!)
Method:
1. Scoop a small spoonful of rice and use your hands to mould it into
oblong balls, around the length of an index finger
2. Cut the ham into slices slightly larger than your rice balls
3. Place each slice of ham on top of a rice ball. You may place a small dab
of wasabi if you wish, or cheese even…
4. Serve with shoyu, wasabi, and ginger if desired
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Sushi Rolls
TOFU, SESAME AND MIXED VEGETABLE SUSHI
ROLLS
Ingredients:
• 6 nori sheet
• 3 teaspoon of white and black sesame seed, slightly toasted
• 6 ½ oz firm tofu, cut into thin strips
• A small carrot, peeled and grated
• 6 fresh shitake mushroom, stem removed and thinly sliced (or use
normal mushrooms)
• ½ cup snow pea sprouts, wash and drain
• ½ teaspoon wasabi
• Japanese mayonnaise
Method:
1. Place nori onto sushi mat
2. Gently press a thin and even layer of rice onto nori, leaving a 1 cm
border on the edge furthest from you
3. Dab a thin horizontal line of wasabi across the centre of the rice
4. Squirt a horizontal line of mayonnaise beside the wasabi
5. Arrange all the fillings in equal quantity onto the wasabi/mayonnaise
6. Roll the sushi
7. Cut to size
BRIGTHON ROLL
Ingredients:
• 6 nori sheets
• ½ an avocado cut into slices
• 6 oz spicy salmon cut into ½ inch pieces
• ½ cup of crabstick
• 1 teaspoon of kewpie sauce (Japanese mayonnaise)
• Sriracha sauce
• Eel sauce
Method:
1. Spread open sushi mat and wrap with cling film
2. Place nori on sushi mat and gently press a thin and even layer of rice onto
the entire nori
3. Turn the nori over
4. Use the crabstick, spicy salmon, and avocado as your fillings.
5. Drizzle with sriracha and eel sauce
6. Roll the sushi
7. Cut to size
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THE BACON AND EGGS FUTOMAKI ROLL
Elaborated in our Bristol based kitchens, this roll is one of our ‘baby’ and has
proven to be one of the favourite for a Sunday treat!
Makes 8 pieces
Ingredients:
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1 sheet of Nori
2 handfuls on cooked sushi rice prepared
2 bacon slice cut into thin strips
Scrambled eggs
Method:
1. Cut the bacon into thin strips and cook it well to make it crispy.
Then dry out the excess fat in a paper towel and put aside.
2. Prepare a bit of scrambled eggs and cook it well, some it is more like an
omelet, not too humid. When cooked, try to compact it a bit.
3. Place the nori on sushi mat and gently press a thin and even layer or
rice over the nori, leaving a 2cm border at the top.
4. Place a line of bacon and add the scrambled eggs on top.
5. Roll sushi as taught in the Your Sushi making workshops.
6. Cut to size
The true Bacon & Eggs roll would not be the same without its brown sauce …
either add it in the roll or on the side, forget the soy sauce there!
Please note that this is not exactly what we call a diet roll!
Enjoy!
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PACIFIC OCEAN ROLL
Ingredients:
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6 nori sheets
3 cups Sushi rice
6 oz smoked salmon
1 small avocado, sliced
6 slices bacon, cooked
1/2/ cup white and black sesame seeds, slightly toasted
Method:
1.
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3.
4.
5.
6.
Cook the bacon to your preferred crispiness
Spread out the sushi mat and wrap it with cling film
Place nori onto sushi mat
Gently press a thin and even layer of rice onto the entire nori sheet
Flip the nori sheet so that the rice faces the sushi mat
Use the smoked salmon, a few slices of avocado, and a strip of bacon
as your fillings
7. Roll the sushi as taught in the ‘Your Sushi Workshops’
8. Cut to size
SCALLOP SUSHI ROLL
Ingredients:
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6 nori sheet & 3 cups Sushi rice
1 cup scallop
1 cucumber, cut into long stalk
1 avocado, sliced
Asparagus stalk
½ teaspoon sriracha sauce
¼ teaspoon kewpie sauce (Japanese mayonaise)
1 teaspoon fish small red eggs / caviar (masago)
Method:
1.
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3.
4.
5.
6.
7.
8.
Mix the kewpie, masago and sriracha sauce together
Cut the scallops and mix with the spicy sauce
Blanch the asparagus
Spread the nori onto the sushi mat and gently press a thin and even
layer of rice onto the nori, leaving a border at the top.
Line the scallop and a stalk of asparagus onto the rice (allow the
flowered end of the asparagus to stick out of the sides of the sushi)
Roll the sushi as taught in the ‘Your Sushi Workshops’
If you are making temaki, add everything to the hand roll
Cut to size
16
CALIFORNIA ROLL
Ingredients:
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6 halves of nori sheet & 3 cups Sushi rice
1/2 cup imitation crabmeat, finely chopped
1/4 cup mayonnaise or light chives cream cheese
2 1/2 tablespoons sesame seeds
1 cucumber, cut into thin spears
2 avocados - pitted, peeled, and sliced the long way
Method:
1. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To
roll the sushi, cover a bamboo rolling mat with
with plastic wrap. Lay a half
sheet of nori, shiny side down, on the plastic wrap. With wet fingers,
firmly pat a thin, even layer of prepared rice over the nori.
nori Sprinkle the
rice with about 1/2 teaspoon of sesame seeds, and gently press them
into the rice.. Carefully flip the nori sheet over so the seaweed side is up.
2. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about
1 tablespoon of imitation crab mixture in a line across the nori sheet,
about 1/4 from the uncovered edge. Pick up the edge of the bamboo
rolling sheet, fold the bottom edge of the sheet up, enclosing the filling,
and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter.
Once the sushi is rolled, wrap it in the mat and gently squeeze to
compact it tightly.
3. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.
Enjoy!
The Rainbow roll, on the left, is
a good example of what California
ornia rolls can be turned into; generously
g
topped with fresh tuna, salmon, eel and shrimp,, it is a delight.
delight On the
right, covered with avocado is the Caterpillar roll, scary!
www.YourSushi.c
17
Vegetable California ROLL
Ingredients:
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3 halves of nori sheets
1 ½ cup Sushi rice
Wasabi
Mayonnaise / Light cream cheese with chives
½ cup of steamed seasonal vegetables (asparagus, carrots, pepper…)
1 avocado
½ black and white sesame seed, slightly roasted
Method:
1. Spread out sushi mat and wrap it with cling film
2. Lay nori sheet on mat and gently press a thin and even layer of sushi
rice onto nori
3. Sprinkle sesame seeds all over the rice
4. Flip nori sheet over so the rice is facing down on the mat and the nori
facing up
5. Spread a thin band of wasabi and mayonnaise across center of nori
6. Cover wasabi with vegetable and avocado.
7. Roll the sushi
8. Cut to size
FRIED SALMON SUSHI
Ingredients:
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6 nori sheets
3 cups Sushi rice
1 cup crabstick
6 oz sashimi-grade salmon
1 small avocado, cut into slices
Eel sauce
Method:
1. Cut salmon into pieces of ½ inch wide
2. Heat oil in a pan and fry the salmon when the pan is hot
3. Remove salmon when it changes to deep orange in colour. If desired, fry
longer for extra crispiness
4. Place nori on sushi mat and gently press a thin and even layer of rice
onto nori. Remember to leave 1cm border at the top
5. Place salmon, avocado slices and crabstick onto the rice and drizzle eel
sauce on them
6. Roll the sushi as taught in the ‘Your Sushi Workshops’
7. Cut to size
MINCED BEEF SUSHI ROLL
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Ingredients:
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250g lean mince beef
1.5 cups Sushi rice
3 nori sheet
1.5 tablespoon Japanese soya sauce
¼ teaspoon of black pepper
½ packet fresh bay leaf
Method:
1.
2.
3.
4.
5.
6.
7.
8.
Marinate the mince beef with soya sauce and pepper
Stir fry the mince beef until cook
Place nori on sushi mat
Gently press and thin and even layer of rice onto the nori, leaving a 1cm
border at the edge furthest from you
Lay a line of bay leaf horizontally across the centre of the rice
Scoop a line of mince beef onto the bay leaf
Roll sushi
Cut to size
FLANK STEAK SUSHI ROLL
Ingredients:
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6 nori sheets
3 cups Sushi rice
1 ½ pound flank steak
1 clove garlic, halved
Salt, pepper, garlic powder
1/4 cup butter
3 cups sliced mushrooms
6 stalks spring onions
Directions
1. Trim any excess fat from the flank steak
2. Pat the surface of the flank steak dry with a paper towel, then rub the cut
side of the clove of garlic onto the steak. Season with salt, pepper, and
garlic.
3. Melt 1 tablespoon of butter in a pan. Put the flank steak in the pan and
cook over medium-high heat until it is browned on the outside but still
pink in the center.
4. Remove the flank steak from the pan and cover loosely with foil
5. Melt the remaining 3 tablespoons of butter in the pan. Sauté the
mushrooms until they have shrunk to about 2/3 their original size.
6. Slice the flank steak across the grain.
7. Place nori on sushi mat and gently press a thin and even layer of rice
onto the nori
8. Use strips of flank steak, mushrooms, and a stalk of spring onion as
filling
9. Roll the sushi & Cut to size!
19
UNAGI MAKI SUSHI ROLL
Ingredients:
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9 cup sushi rice
10 nori sheet
2 oz package kampyo (dried gourd)
1 carrot, cut lengthwise in 1/2 inc
10 pieces of watercress, blanched
9 dried mushrooms, softened in water
3 1/2 oz can unagi (seasoned eel)
1 kamaboko (fishcake), cut in strips
4 tablespoon soy sauce
2 tablespoon sugar
Method:
Kampyo Preparation
1. Soak in water for 15 minutes, rinse and drain
2. Mix 2 tablespoon soy with 1 tablespoon sugar. Bring to boil in small pan
3. Add kampyo and simmer for 2 min
4. Cool and cut into 10 inch lengths
Mushrooms and Carrots Preparation
1. Cook carrots until tender, but not mushy.
2. Mix 2 tablespoon soy sauce and 1 tablespoon sugar and 1 tablespoon
water in a small pan
3. Cook carrots and mushrooms in this sauce for 5 minutes and drain
Preparing the Rolls:
1. Place nori on sushi mat
2. Gently press a thin and even layer of sushi rice onto nori, leaving a 1cm
border.
3. Arrange the ingredients: - 5 strands Kampyo, 1 row each of mushrooms,
carrot, watercress, eel
4. Roll sushi
5. Cut to size
20
Shaped Sushi
VEGETARIAN SUSHI RICE BALL
Ingredients:
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1/4 cup chopped cooked hijiki sea vegetable (optional)
2 carrots, minced
5 scallions, green part only, chopped fine
1/4 cup hulled black or white sesame seeds
Wasabi-Ginger Dipping Sauce
1 tablespoon wasabi powder
1/4 cup water
1 garlic clove
1 inch fresh ginger, peeled and sliced
2 tablespoons canola or corn oil
1 teaspoon sugar
3 tablespoons rice vinegar
3 tablespoons soy sauce
Method:
1. Mix the rice vinegar, sugar, salt, hijiki (if you’re using it), carrots, and
scallions in a large glass bowl
2. Turn the rice out into the bowl that contains the vinegar-scallion mixture
and stir with a wooden spoon for 3 minutes. (At this point you can leave
the rice to sit for 1-2 hours.)
3. Take a spoonful of rice and roll it into a ball with your hands (size of the
ball is up to your own preference)
4. Roll the ball in the sesame seeds to lightly coat it.
5. To make the dipping sauce, combine all of the sauce ingredients. Blend
until the garlic and ginger are chopped fine. Serve the sauce with the
sushi balls
21
CRAB MEAT SQUARES SUSHI
Ingredients:
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1 cup Sushi rice
½ cup of cooked crab meat
3 tablespoons of golden caviar
2 tablespoons of black and white sesame seeds, slightly roasted
½ avocado, sliced
Wasabi paste
Method:
1.
2.
3.
4.
Stir the sesame seeds into the rice
Use cookie cutter to gently press rice into squares
Dab some wasabi paste thinly on each square
Gently press some crab meat, golden caviar, and avocado on each of
the rice square
More recipes to come:
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Fois gras & Fig chutney
Creamy Blue cheese and fig
The Maki Nutella-banana roll
Crepes and Nutella/strawberry
How to prepare Temaki Sushi
Sushi for kids
Please send us your testimonial at
info@yoursushi.co.uk if you enjoyed
the class and the Sushi making
guide.
Thank you and Happy
Sushi Making!
www.YourSushi.co.uk
22
Your Sushi Making Guide
If you have no or little experience with making sushi, this is the
perfect place to start. You will get the hang of it in a few tries, and
then you should be able to make them with ease and save a lot of
money!
Remember that Sushi is a way of cooking rather that a set of dishes.
What makes Sushi so good is combination of the rice and Sushi
vinegar mixed together; do not rush when preparing and mixing the
rice, it will make or break your sushi!
Be creative and always think about strong colour contrast and clean
arrangements to obtain best results.
In Sushi, 70% is preparation, so get everything ready and cleanly
laid out in front of you before you start!
Here at Your Sushi, we all have taught thousands of people across
the UK and the rest of the world how to make good sushi for many
years and this guide is our thank you to you, for joining us in our
Sushi revolution!
We have tried to share as many tips as possible in this book and will
be adding more soon.
Books are fine but it is always worth spending a few hours with a real
sushi chef to learn the tricks in real life…and nibble along!
Come and join us in our Your Sushi Workshop all over the UK; or
have us in your home or work parties to make and eat a lot of Sushi!
Enjoy it and do not hesitate to ask any questions, we are always
happy to help.
Best regards and from all the chefs at Your Sushi…
Happy Sushi making!
www.YourSushi.co.uk
23

Untitled - Your Sushi

Transcription

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