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Know Your Sushi
Hoso Maki Nigiri
Ura Maki aki
Te Maki aki
Learn how to make Sushi with Your Sushi www.YourSushi.c www.YourSushi.co.uk
YourSushi. More are listed in the recipes section. Eel… Crab/Seafood sticks Smoked salmon Omelette Steak. keep it for longer and there will be no additional salt and preservatives. but this only a small list. you will be able to make it as strong as you want. prefer the powder one. you are presented the ingredients that we like to use for Sushi. foie gras Bacon • • • • • • English cress Light chives cream cheese Creamy blue cheese Figues. Learn how to make Sushi with Your Sushi www.co.uk 3 . mago. 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. be creative and experiment new things as you progress. Therefore. These ingredients can be used to make your rolls. do not buy the one in tube. which is what you usually find in restaurants and in tubes in supermarket. banana Pickled radish (Takuan) Avocado • • • • • • White radish Yellow pepper Asparagus Carrot (steamed) Cucumber Spinach And the list goes on…. We use instead Japaneese Horseradish. The Basics • • • • • • • • Sushi Rice Dry roasted seaweed (Nori) Pickled ginger (Gari) Rice Vinegar (Su) Japanese Horseradish (Wasabi) Soy sauce (Shoyu) Salt. If you have a choice.Ingredients The list of ingredients for Sushi is very extensive. sugar Roasted Sesame seeds (Goma) Filling examples • • • • • • Fresh Salmon.
The sushi rice should always be around 38 degrees when used with nori. Choose nori that is crisp. This way. Nori is highly susceptible to deterioration from humidity. Most nori sold today is very lightly roasted to bring out its flavor and to enhance its texture. For those not too fan about the seaweed. its color deepens to black. We have listed for you a couple of pages of alternatives to Nori to show you what can be done with Sushi. enjoy! Learn how to make Sushi with Your Sushi www. and they are hard to find. the other a flat color. you can use many more options. almost brittle. Lighter green nori is substandard. Raw nori sheets have a brownish-red to purplish color.co. Be sure to apply the sushi rice to the rougher side (not the shiny side) of the nori.Roasted Seaweed (Nori) Please get the most expensive Nori you can find to ensure you make good sushi. the nori will retain its delightful crispness. That is why good sushi chefs always directly present hand rolls to the diner for immediate eating.Dry.YourSushi. Over-toasting changes the color to light green. When nori is roasted. Moderate quality nori may have a hint of a deep green sheen. Nori becomes soft quickly when rolled with wet sushi rice so it is best to make sushi rolls right before you serve it.uk 4 . Soft nori sheets have been damaged by exposure to moisture. One side of the nori sheet should be shiny. Even nori that is wrapped around sushi rice should never be chewy. Choose nori with a dark black color.
Rice paper and salad leaves A favourite for the summer. these soy wrappers can turn your sushi into amazing creative designs.Dry roasted seaweed (Nori) substitutes 1 Soy wrapper (Mamenori) Great for the kids and colourful dinners.YourSushi. still worth a try.co. 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.uk 5 . 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! Learn how to make Sushi with Your Sushi www. Taste is not as good as Nori.
enjoy! Nothing at all. strawberries. simply rice: Crepes – Plain or Chocolate! Mix chocolate in your crepes mix and make a batch of a few nice dark crepes.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. kiwi) and add a dab of honey at the top of the crepe to seal the roll. Trim them into the size of a piece of Nori and place onto the sushi rolling mat. cover with rice & ingredients. blackberry jam. deep fried tofu. Roll on. roll. Add rice and leave ¾ inch at the top with no rice. 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! Learn how to make Sushi with Your Sushi www. cut . Add your fillings (Ex: Mango.YourSushi. cut it and enjoy! (Abura buraInari Sushi (Abura-age ) Thinly sliced.uk 6 .co.
assorted Nigiri sushi. Once it is boiling.uk 7 . Remember that with time. You can cook the rice using a rice cooker or in a pot over the stove.co. cover the pot (with a thick bottom) and bring to r boil. and pour the rice into a large glass or ceramic lasagne dish and add the vinegar mixture to the rice. You might not have to use it all.YourSushi. drain rice of any excess water and let the rice -clear. we’ll prepare our vinegar mixture by pouring our rice vinegar. stand for 15min before adding 500ml of water into the rice. Once water runs semi-clear. If you are cooking over the stove. look for the shine and taste it. DO NOT REMOVE THE LID during the whole duration of LID the cooking and simmering.Cooking Sushi Rice Ingredients: Makes enough rice for about 3 California rolls. 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. While the rice is cooking.YourSushi. • • • • • 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 shops. also 20. You can buy good Japanese Sushi Rice from many asian shop we like using Minori Sushi rice. turn the heat off and let the rice stand for another 10mins with the lid still on. let it cool down. Go slowly and add it bit by bits to make sure it is to evenly spread out. When the rice and vinegar mixture is fully dissolved. it can be easier if you are in a hurry. Learn how to make Sushi with Your Sushi www. You can also buy pre-mixed vinegar like this one. the rice will lose its acidity also. sugar and salt into a clean pot and bring it to a simmer. turn the heat to a simmer and leave it for 10mins. After 10mins.c www.
Loosen the rice lightly with a wooden/plastic spoon to ensure that the vinegar mixture is coating each grain of rice. or try to steam it for longer at the end. This dries the rice and causes it to fall apart when moulded for sushi. or sugar. but if you are sure about your measurements. make sure the lid is tight. ideally to be used within the next hour. do not refrigerate. so if you have lots of rice. You can keep the rice at room temperature and cover the bowl with a piece of damp cloth. then see if you had enough water. Use a non-stick pan. Carefully and accurately measure rice and water ingredients. Most likely it is the second reason. If the rice is too hard. fanning it simply accelerates the process. It can keep of course for a bit loner. do it in 2 steps! Never use metal at this stage.YourSushi. try working on the other two possible reasons. 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. it would interact with the rice and vinegar and give a horrible metallic taste to your sushi! When mixing the rice with the vinegar.co. This will prevent too much water evaporation. If the rice is too strong or too bland. Don’t overcook or undercook your rice. try to pre-soak the rice for 30 minutes in water after washing it. Some key points when making sushi rice: • • • • • Always use freshly made rice. • Learn how to make Sushi with Your Sushi www. Please do not keep the rice in a fridge as it will make it hard and too dry to taste. You can also try to adjust the sushi rice vinegar by adding salt. 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.uk 8 . adjust the amounts of sushi rice vinegar accordingly. If using a Saucepan. You want the rice to move freely in the dish. Sushi rice is best when it is freshly made. but it needs to cool down to about 38 degrees to be perfect for Sushi. but it will lose a bit of its softness.
YourSushi.co.uk 9 .Sushi Rolls – The Basics Learn how to make Sushi with Your Sushi www.
SushiDvd.DVD is now available at www.co.YourSushi.com Learn how to make Sushi with Your Sushi www.uk 10 .
so the sushi rice does not stick to your hands so after immersing both hands in ice water. Ideally. you need to learn how to slice fish. 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.co. Place the sushi rice (Shari) onto the ingredient (Neta). thumb. tezu. he or too loose.uk 11 . the rice should not fall apart when the sushi is picked up. with your right hand. but will easily fall apart with no effort when consumed.c www. form a ball of sushi rice it. It is also important to keep the hand slightly wet.Nigiri Sushi – Basic ‘How to’ guide Nigiri Sushi are very hard to master. With your right index finger and thum ( . First.YourSushi. This acts as a sanitizer as well. A light “clap” gets rid of excess moisture. then slicing it and again and again and cing again…then…do a fish pie! Then. Hold the ingredient with your left hand by lightly left pinching it Simultaneously. this is best done by learning from someone and buying a whole fish. Now rub the wasabi on your right index finger onto ont the ingredient. The sushi rice should be loose at this point.YourSushi. press on the center of the sushi rice to make a dimple. or diluted sushi rice vinegar is applied on the hands. set the length of the sushi rice and with your left thumb. Learn how to make Sushi with Your Sushi www. the rice should not be squeezed too tightly.
Place the thumb on top of the sushi rice and close the left palm.co. Press on the ingredient slightly. igiri whereas a single sushi symbolizes "kill" and 3 pieces symbolize "kill "kill" myself”…not nice! Learn how to make Sushi with Your Sushi www. With your right hand (side hand) index finger. flip over the sushi. and press on the ingredient. A pair of sushi symbolizes peace.YourSushi.c www.uk 12 . ngredient Rotate the ingredient 180 degrees. Place the left thumb on the tip of the sushi rice.YourSushi.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. close the left palm. Done Remember to serve Nigiri sushi in pairs.
3. and ginger if desired Learn how to make Sushi with Your Sushi www. Add the mustard oil. or cheese even… 4. mustard and wasabi to rice 2. around the length of an index finger 2. Serve with shoyu. Serve with shoyu. 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.uk 13 . Cut the ham into slices slightly larger than your rice balls 3. Cut the salmon into slices slightly larger than your rice balls. Placing a crayfish tail on top of each piece SALMON NIGIRI Ingredients • 1 cup Sushi rice • 1 oz salmon sashimi Method 1.YourSushi. Set aside and allow to cool 3. around the length of an index finger 2. Scoop a small spoonful of rice and use your hands to mould it into oblong balls. 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. wasabi. this is a great way to use it! Or you can use Turkey if you have leftovers from Christmas Dinner!) Method: 1.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. Shape rice with hand to oblong shape about the length of your index finger 4. Place each slice of ham on top of a rice ball.co. Scoop a small spoonful of rice and use your hands to mould it into oblong balls. You may place a small dab of wasabi if you wish. wasabi.
stem removed and thinly sliced (or use normal mushrooms) • ½ cup snow pea sprouts. and avocado as your fillings. Gently press a thin and even layer of rice onto nori. Arrange all the fillings in equal quantity onto the wasabi/mayonnaise 6. Cut to size Learn how to make Sushi with Your Sushi www.co. Turn the nori over 4.YourSushi. Place nori onto sushi mat 2. Roll the sushi 7. Place nori on sushi mat and gently press a thin and even layer of rice onto the entire nori 3. Drizzle with sriracha and eel sauce 6. peeled and grated • 6 fresh shitake mushroom. Roll the sushi 7. 5.uk 14 . Cut to size BRIGTHON ROLL Ingredients: • 3 cups Sushi rice • 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. Use the crabstick. slightly toasted • 6 ½ oz firm tofu.Sushi Rolls TOFU. Squirt a horizontal line of mayonnaise beside the wasabi 5. cut into thin strips • A small carrot. leaving a 1 cm border on the edge furthest from you 3. Spread open sushi mat and wrap with cling film 2. SESAME AND MIXED VEGETABLE SUSHI ROLLS Ingredients: • 3 cups Sushi rice • 6 nori sheet • 3 teaspoon of white and black sesame seed. spicy salmon. Dab a thin horizontal line of wasabi across the centre of the rice 4. wash and drain • ½ teaspoon wasabi • Japanese mayonnaise Method: 1.
leaving a 2cm border at the top. forget the soy sauce there! Please note that this is not exactly what we call a diet roll! Enjoy! Learn how to make Sushi with Your Sushi www. Prepare a bit of scrambled eggs and cook it well.co. 4. not too humid. 2. some it is more like an omelet. 5. Place a line of bacon and add the scrambled eggs on top.YourSushi.uk 15 . Roll sushi as taught in the Your Sushi making workshops. Then dry out the excess fat in a paper towel and put aside. When cooked. 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. 3. Cut the bacon into thin strips and cook it well to make it crispy.THE BACON AND EGGS FUTOMAKI ROLL Elaborated in our Bristol based kitchens. 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. try to compact it a bit. Place the nori on sushi mat and gently press a thin and even layer or rice over the nori.
Roll the sushi as taught in the ‘Your Sushi Workshops’ 8. 8.uk 16 . 4. 4. 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. slightly toasted Method: 1. 7. 3. 2.PACIFIC OCEAN ROLL Ingredients: • • • • • • 6 nori sheets 3 cups Sushi rice 6 oz smoked salmon 1 small avocado. and a strip of bacon as your fillings 7. 6. add everything to the hand roll Cut to size Learn how to make Sushi with Your Sushi www.YourSushi. Mix the kewpie.co. cooked 1/2/ cup white and black sesame seeds. 3. cut into long stalk 1 avocado. leaving a border at the top. 6. Cut to size SCALLOP SUSHI ROLL Ingredients: • • • • • • • • 6 nori sheet & 3 cups Sushi rice 1 cup scallop 1 cucumber. 5. 2. a few slices of avocado. 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. 5. sliced Asparagus stalk ½ teaspoon sriracha sauce ¼ teaspoon kewpie sauce (Japanese mayonaise) 1 teaspoon fish small red eggs / caviar (masago) Method: 1. 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. sliced 6 slices bacon.
is a good example of what California rolls can be turned into. cover a bamboo rolling mat with plastic wrap. about 1/4 from the uncovered edge.pitted. Lay a half with sheet of nori. 2. g ornia generously topped with fresh tuna. and sliced the long way Method: 1. on the left. wrap it in the mat and gently squeeze to compact it tightly. firmly pat a thin. Once the sushi is rolled. right.co. rice with about 1/2 teaspoon of sesame seeds. peeled. on the plastic wrap.YourSushi. Carefully flip the nori sheet over so the seaweed side is up. delight. 2 or 3 slices of avocado.c www. and set aside. salmon. covered with avocado is the Caterpillar roll. Pick up the edge of the bamboo rolling sheet. . and about 1 tablespoon of imitation crab mixture in a line across the nori sheet. and gently press them into the rice. With wet fingers. cut into thin spears 2 avocados . eel and shrimp. finely chopped 1/4 cup mayonnaise or light chives cream cheese 2 1/2 tablespoons sesame seeds 1 cucumber. Place 2 or 3 long cucumber spears. enclosing the filling. Cut each roll into 1 inch pieces with a very sharp knife dipped in water. scary! Learn how to make Sushi with Your Sushi www. To roll the sushi. 3.uk 17 .YourSushi. it is a delight On the . even layer of prepared rice over the nori Sprinkle the nori. Enjoy! The Rainbow roll.CALIFORNIA ROLL Ingredients: • • • • • • 6 halves of nori sheet & 3 cups Sushi rice 1/2 cup imitation crabmeat. shiny side down. and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. fold the bottom edge of the sheet up. Mix the imitation crabmeat with mayonnaise in a bowl.
slightly roasted Method: 1. pepper…) 1 avocado ½ black and white sesame seed. Spread out sushi mat and wrap it with cling film 2. avocado slices and crabstick onto the rice and drizzle eel sauce on them 6. Heat oil in a pan and fry the salmon when the pan is hot 3. Flip nori sheet over so the rice is facing down on the mat and the nori facing up 5. Remember to leave 1cm border at the top 5. Remove salmon when it changes to deep orange in colour.co. Lay nori sheet on mat and gently press a thin and even layer of sushi rice onto nori 3. If desired. Roll the sushi 8. Cut salmon into pieces of ½ inch wide 2.Vegetable California ROLL Ingredients: • • • • • • • 3 halves of nori sheets 1 ½ cup Sushi rice Wasabi Mayonnaise / Light cream cheese with chives ½ cup of steamed seasonal vegetables (asparagus.YourSushi. Place nori on sushi mat and gently press a thin and even layer of rice onto nori. Cover wasabi with vegetable and avocado. Spread a thin band of wasabi and mayonnaise across center of nori 6. 7. Sprinkle sesame seeds all over the rice 4. 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.uk 18 . Cut to size MINCED BEEF SUSHI ROLL Learn how to make Sushi with Your Sushi www. Roll the sushi as taught in the ‘Your Sushi Workshops’ 7. carrots. Place salmon. fry longer for extra crispiness 4. cut into slices Eel sauce Method: 1.
uk 19 .Ingredients: • • • • • • 250g lean mince beef 1.YourSushi. Melt 1 tablespoon of butter in a pan. then rub the cut side of the clove of garlic onto the steak.5 cups Sushi rice 3 nori sheet 1. Trim any excess fat from the flank steak 2. and a stalk of spring onion as filling 9. Sauté the mushrooms until they have shrunk to about 2/3 their original size. 8. 7. 3. mushrooms. Place nori on sushi mat and gently press a thin and even layer of rice onto the nori 8. 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. 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 ½ pound flank steak 1 clove garlic. 7.co. Pat the surface of the flank steak dry with a paper towel. halved Salt. pepper. pepper. Melt the remaining 3 tablespoons of butter in the pan. 4. Slice the flank steak across the grain. 2. 6. 4. and garlic. 6. 3.5 tablespoon Japanese soya sauce ¼ teaspoon of black pepper ½ packet fresh bay leaf Method: 1. garlic powder 1/4 cup butter 3 cups sliced mushrooms 6 stalks spring onions Directions 1. Season with salt. Roll the sushi & Cut to size! Learn how to make Sushi with Your Sushi www. 5. Use strips of flank steak. Remove the flank steak from the pan and cover loosely with foil 5.
Cook carrots and mushrooms in this sauce for 5 minutes and drain Preparing the Rolls: 1. Cool and cut into 10 inch lengths Mushrooms and Carrots Preparation 1.co. Bring to boil in small pan 3. Add kampyo and simmer for 2 min 4. Arrange the ingredients: . 3. Roll sushi 5. rinse and drain 2. cut in strips 4 tablespoon soy sauce 2 tablespoon sugar Method: Kampyo Preparation 1. but not mushy. softened in water 3 1/2 oz can unagi (seasoned eel) 1 kamaboko (fishcake). 2. carrot.YourSushi. Cut to size Learn how to make Sushi with Your Sushi www. Mix 2 tablespoon soy with 1 tablespoon sugar. Soak in water for 15 minutes.UNAGI MAKI SUSHI ROLL Ingredients: • • • • • • • • • • 9 cup sushi rice 10 nori sheet 2 oz package kampyo (dried gourd) 1 carrot. watercress. 1 row each of mushrooms. blanched 9 dried mushrooms. leaving a 1cm border. eel 4. cut lengthwise in 1/2 inc 10 pieces of watercress. Cook carrots until tender. Gently press a thin and even layer of sushi rice onto nori. Place nori on sushi mat 2. Mix 2 tablespoon soy sauce and 1 tablespoon sugar and 1 tablespoon water in a small pan 3.5 strands Kampyo.uk 20 .
Serve the sauce with the sushi balls Learn how to make Sushi with Your Sushi www. combine all of the sauce ingredients. salt. 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. (At this point you can leave the rice to sit for 1-2 hours. carrots. sugar. and scallions in a large glass bowl 2.uk 21 . hijiki (if you’re using it). Blend until the garlic and ginger are chopped fine.Shaped Sushi VEGETARIAN SUSHI RICE BALL Ingredients: • • • • • • • • • • • • • 1/4 cup chopped cooked hijiki sea vegetable (optional) 2 carrots. 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. 5.co. To make the dipping sauce. minced 5 scallions. Roll the ball in the sesame seeds to lightly coat it.YourSushi. Turn the rice out into the bowl that contains the vinegar-scallion mixture and stir with a wooden spoon for 3 minutes.) 3. green part only.
YourSushi.co. Thank you and Happy Sushi Making! www.co. 4.uk 22 . 2. slightly roasted ½ avocado.CRAB MEAT SQUARES SUSHI Ingredients: • • • • • • 1 cup Sushi rice ½ cup of cooked crab meat 3 tablespoons of golden caviar 2 tablespoons of black and white sesame seeds.co.uk if you enjoyed the class and the Sushi making guide. 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. 3.uk Learn how to make Sushi with Your Sushi www.YourSushi. 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. sliced Wasabi paste Method: 1.
co. 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.uk 23 . 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.co.YourSushi. 70% is preparation. What makes Sushi so good is combination of the rice and Sushi vinegar mixed together. do not rush when preparing and mixing the rice. 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. this is the perfect place to start. we are always happy to help.Your Sushi Making Guide If you have no or little experience with making 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.uk Learn how to make Sushi with Your Sushi www. 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. so get everything ready and cleanly laid out in front of you before you start! Here at Your Sushi. Best regards and from all the chefs at Your Sushi… Happy Sushi making! www. 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.YourSushi. You will get the hang of it in a few tries.
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