Know Your Sushi

Hoso Maki Nigiri

Futo Maki

Ura Maki aki

Gunkan

Te Maki aki

Inari

Temari

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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
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
Fresh Salmon, Eel Crab/Seafood sticks Smoked salmon Omelette Steak, foie gras Bacon English cress Light chives cream cheese Creamy blue cheese Figues, mago, banana Pickled radish (Takuan) Avocado 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.

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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 ingredientssimply 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 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 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!

(Abura buraInari Sushi (Abura-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 addictivenot super healthy!

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Cooking Sushi Rice

Ingredients:
Makes enough rice for about 3 California rolls, also 20, assorted Nigiri sushi.

375ml (or1 cup) Japanese Sushi Rice 500ml (or 2 cups) of Water 60ml (or cup) Cup Rice Vinegar 30ml (or 2 Tbsp) Sugar 5ml (or 1 Tbsp) Salt

uy shops; You can buy good Japanese Sushi Rice from many asian shop we like 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 th water the runs almost clear. Once water runs semi-clear, drain rice of any excess water and let the rice -clear, 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 over the stove, cover the pot (with a thick bottom) and bring to r 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 during the whole duration of LID the cooking and simmering.

While the rice is cooking, well 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 make sure it is to 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. Learn how to make Sushi with Your Sushi www.YourSushi.c www.YourSushi.co.uk

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:

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. Dont 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 it and again and again and cing againthendo a fish pie! Then, the rice should not be squeezed too tightly, he 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 hand by lightly left pinching it Simultaneously, form a ball of sushi rice it. with your right hand. The sushi rice should be loose at this point.

Now rub the wasabi on your right index finger onto ont the ingredient.

Place the sushi rice (Shari) onto the ingredient (Neta). With your right index finger and thum ( . thumb, 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 imp important for making air pockets in the sushi rice to make the finalized sushi easy to fall apart in the mouth.

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Nigiri Sushi Basic How to guide

Place the left thumb on to of the top 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 slightly. ngredient 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 sushi in pairs. A pair of sushi symbolizes peace, igiri whereas a single sushi symbolizes "kill" and 3 pieces symbolize "kill "kill" myselfnot nice!

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Some Sushi Recipes

Nigiri Sushi
CRAYFISH TAIL NIGIRI
Ingredients: 2 cups Sushi rice 1 tablespoon of mustard oil & 1 teaspoon of mustard teaspoon of wasabi 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: 3 cups Sushi rice 6 nori sheet 3 teaspoon of white and black sesame seed, slightly toasted 6 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) cup snow pea sprouts, wash and drain 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: 3 cups Sushi rice 6 nori sheets an avocado cut into slices 6 oz spicy salmon cut into inch pieces 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: 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: 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. 2. 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: 6 nori sheet & 3 cups Sushi rice 1 cup scallop 1 cucumber, cut into long stalk 1 avocado, sliced Asparagus stalk teaspoon sriracha sauce teaspoon kewpie sauce (Japanese mayonaise) 1 teaspoon fish small red eggs / caviar (masago)

Method: 1. 2. 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

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CALIFORNIA ROLL
Ingredients:

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 plastic wrap. Lay a half with 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 Sprinkle the nori. 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 rolls can be turned into; g ornia generously topped with fresh tuna, salmon, eel and shrimp, it is a delight On the , delight. right, covered with avocado is the Caterpillar roll, scary!

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Vegetable California ROLL

Ingredients: 3 halves of nori sheets 1 cup Sushi rice Wasabi Mayonnaise / Light cream cheese with chives cup of steamed seasonal vegetables (asparagus, carrots, pepper) 1 avocado 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: 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 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: 250g lean mince beef 1.5 cups Sushi rice 3 nori sheet 1.5 tablespoon Japanese soya sauce teaspoon of black pepper 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: 6 nori sheets 3 cups Sushi rice 1 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. Saut 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!

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UNAGI MAKI SUSHI ROLL

Ingredients: 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

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Shaped Sushi
VEGETARIAN SUSHI RICE BALL
Ingredients: 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 youre 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

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CRAB MEAT SQUARES SUSHI

Ingredients: 1 cup Sushi rice cup of cooked crab meat 3 tablespoons of golden caviar 2 tablespoons of black and white sesame seeds, slightly roasted 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:

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

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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 lifeand 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

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