sushi making ebook by your sushi

Learn

Hoso Maki

Futo Maki

Gunkan

Inari

Learn how to make Sushi with Your Sushi www.YourSushi.c

Know Your Sushi

Nigiri

Ura Maki

Te Maki

Temari

www.YourSushi.co.uk

2

aki

aki

Learn how to make Sushi with Your Sushi www.YourSushi.co.uk

3

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 BasicsThe BasicsThe BasicsThe 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 examplesFilling examplesFilling examplesFilling examples

• Fresh Salmon, Eel… • English cress • White radish

• Crab/Seafood sticks • Light chives cream cheese • Yellow pepper

• Smoked salmon • Omelette

• Steak, foie gras • Bacon

• Creamy blue cheese • Figues, mago, banana

• Pickled radish (Takuan) • Avocado

• Asparagus • Carrot (steamed)

• Cucumber • Spinach

And the list goes on….

Note about WasabeNote about WasabeNote about WasabeNote 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.


4

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!


5

Dry roasted seaweed (Nori) substitutes 1

Soy wrapperSoy wrapperSoy wrapperSoy wrapper (Mamenori)(Mamenori)(Mamenori)(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 paperRice paperRice paperRice paper and salad leavesand salad leavesand salad leavesand 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 hamParma hamParma hamParma 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!


6

Dry roasted seaweed (Nori) substitutes 2

Smoked Smoked Smoked Smoked SalmonSalmonSalmonSalmon

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!

NothingNothingNothingNothing at all, simply riceat all, simply riceat all, simply riceat all, simply rice:

CrepesCrepesCrepesCrepes –––– Plain or Chocolate!Plain or Chocolate!Plain or Chocolate!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 SushiInari SushiInari SushiInari Sushi (A(A(A(Aburaburaburabura----age age age 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!

Learn

Cooking Sushi Rice

Ingredients: Makes enough rice for about

• 375ml (or1 ½ cup) Japanese Sushi Rice

• 500ml (or 2 cups) of Water• 60ml (or ¼ cup) Cup Rice Vinegar

• 30ml (or 2 Tbsp)• 5ml (or 1 Tbsp) Salt

You can buy good Japanese Sushi Rice from many asian shopusing Minori Sushi rice, but experiment with others and try them out!

Method:Method:Method:Method:

Pour the rice into a clean bowl and wash it in cold water until thruns almost clear. Once water runs semi-

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 potboil. Once it is boiling, turn the heat to a simmer and

After 10mins, turn the heat off and let the rice stand for another 10minswith the lid still on. DO NOT REMOVE THE LI

the cooking and simmering.

While the rice is cooking, we’ll prepare our vinegar mixture by pouring our rice vinegar,

and bring it to a simmer. You can also buy pre-

easier if you are in a hurry.

When the rice and vinegar mixture pour the rice into a large

mixture to the rice. Go slowly and add it bit by bits tevenly 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.


Cooking Sushi Rice

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

(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 shopusing Minori Sushi rice, but experiment with others and try them out!

Pour the rice into a clean bowl and wash it in cold water until th

-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 r the stove, cover the pot (with a thick bottom)

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 10minsDO NOT REMOVE THE LID during the whole duration of

the cooking and simmering.

While the rice is cooking, we’ll prepare our vinegar mixture rice vinegar, sugar and salt into a clean pot

and bring it to a simmer.

-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 large glass or ceramic lasagne dish and add the

Go slowly and add it bit by bits to make sure it is evenly spread out. You might not have to use it all, look for the shine and


www.YourSushi.co.uk

7

California rolls, also 20, assorted Nigiri sushi.

uy good Japanese Sushi Rice from many asian shops; we like using Minori Sushi rice, but experiment with others and try them out!

Pour the rice into a clean bowl and wash it in cold water until the water

clear, drain rice of any excess water and let the rice

You can cook the rice using a rice cooker or in a pot over the stove. If you (with a thick bottom) and bring to

leave it for 10mins.

After 10mins, turn the heat off and let the rice stand for another 10mins D during the whole duration of

While the rice is cooking, we’ll prepare our vinegar mixture sugar and salt into a clean pot

one, it can be

is fully dissolved, let it cool down, and and add the vinegar

o make sure it is evenly spread out. You might not have to use it all, look for the shine and



8

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 Some key points when making sushi Some key points when making sushi Some key points when making sushi rice: rice: rice: 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.

• 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.


9

Sushi Rolls – The Basics


10

DVD is now available at www.SushiDvd.com

Learn

Nigiri Sushi –

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 again…then…do a fish pie!

Then, the 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

Hold the ingredient with your lpinching itwith your right hand. The sushi rice should be loose

at this point.

Now rub the wasabi on your ont

Place the sushi rice (

setthumb, press on

a dimple. This dimple is imp

sushi rice to makeapart in the mouth.


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

cing it and again and again and again…then…do a fish pie!

he rice should not be squeezed too tightly, Ideally, the rice should not fall apart

when the sushi is picked up, but will easily fall apart with no effort when consumed.

also important to keep the hand slightly wet, so the sushi rice does not


well. A light “clap” gets rid of excess moisture.

Hold the ingredient with your left hand by lightly pinching 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 onto the ingredient.

Place the sushi rice (Shari) onto the ingredient(Neta). With your right index finger and 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 for making air pockets in

sushi rice to make the finalized sushiapart in the mouth.

www.YourSushi.co.uk

11

also important to keep the hand slightly wet, so the sushi rice does not


eft hand by lightly form a ball of sushi rice

with your right hand. The sushi rice should be loose

index finger

onto the ingredient . With your right index finger and thumb,

the length of the sushi rice and with your left the center of the sushi rice to make

air pockets in the

sushi easy to fall

Learn

Nigiri Sushi –

Place the left thumb on to

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 onRotate the

Place the left thumb on the tip of the sushi rice, close the left palm, and press

Done

Remember to serve Nigiri sushi in pairs. A pair of sushi symbolizes peace, whereas a single sushi symbolizes "kil

myself”…not nice!


Basic ‘How to’ guide

Place the left thumb on top of the

tip of the sushi rice and press on the ingredient.


the sushi.


left palm. Press on the ingredient 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

igiri sushi in pairs. A pair of sushi symbolizes peace, whereas a single sushi symbolizes "kill" and 3 pieces symbolize "kill

www.YourSushi.co.uk

12



ngredient slightly.

Place the left thumb on the tip of the sushi rice, close on the ingredient.

igiri sushi in pairs. A pair of sushi symbolizes peace, l" and 3 pieces symbolize "kill


13

Some Sushi RecipesSome Sushi RecipesSome Sushi RecipesSome Sushi Recipes

Nigiri SushiNigiri SushiNigiri SushiNigiri 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 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


14

Sushi RollsSushi RollsSushi RollsSushi 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


15

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!


16

PACIFIC OCEAN ROLL Ingredients:

• 6 nori sheets


• 6 oz smoked salmon

• 1 small avocado, sliced

• 6 slices bacon, cooked

• 1/2/ cup white and black sesame seeds, slightly toasted Method:

1. Cook the bacon to your preferred crispiness 2. Spread out the sushi mat and wrap it with cling film 3. Place nori onto sushi mat 4. Gently press a thin and even layer of rice onto the entire nori sheet 5. Flip the nori sheet so that the rice faces the sushi mat 6. 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

• ½ teaspoon sriracha sauce

• ¼ teaspoon kewpie sauce (Japanese mayonaise)

• 1 teaspoon fish small red eggs / caviar (masago) Method:

1. Mix the kewpie, masago and sriracha sauce together 2. Cut the scallops and mix with the spicy sauce 3. Blanch the asparagus 4. 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. 5. 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) 6. Roll the sushi as taught in the ‘Your Sushi Workshops’ 7. If you are making temaki, add everything to the hand roll 8. Cut to size

Learn

CALIFORNIA ROLL Ingredients:

• 6 halves of nori sheet &• 1/2 cup imitation crabmeat, finely chopped• 1/4 cup mayonnaise• 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 wsheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layerrice 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 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.

a good example of what

topped with fresh tuna, salmon,

right, covered with avocado is the Caterpillar roll,


CALIFORNIA ROLL

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

pitted, peeled, and sliced the long way

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 sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the noririce with about 1/2 teaspoon of sesame seeds, and gently press them

. Carefully flip the nori sheet over so the seaweed side is up.

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.

Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

The Rainbow roll,

a good example of what California rolls can be turned into; g

topped with fresh tuna, salmon, eel and shrimp, it is a delight

right, covered with avocado is the Caterpillar roll, scary!

www.YourSushi.co.uk

17

Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To ith plastic wrap. Lay a half

sheet of nori, shiny side down, on the plastic wrap. With wet fingers, of prepared rice over the nori. Sprinkle the

rice with about 1/2 teaspoon of sesame seeds, and gently press them . Carefully flip the nori sheet over so the seaweed side is up.

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,

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

Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Enjoy!

Rainbow roll, on the left, is

ornia rolls can be turned into; generously

, it is a delight. On the


18

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, 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:

• 6 nori sheets


• 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


19

Ingredients:

• 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. Marinate the mince beef with soya sauce and pepper 2. Stir fry the mince beef until cook 3. Place nori on sushi mat 4. Gently press and thin and even layer of rice onto the nori, leaving a 1cm

border at the edge furthest from you 5. Lay a line of bay leaf horizontally across the centre of the rice 6. Scoop a line of mince beef onto the bay leaf 7. Roll sushi 8. Cut to size

FLANK STEAK SUSHI ROLL Ingredients:

• 6 nori sheets


• 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!


20

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


21

SSSShaped Sushihaped Sushihaped Sushihaped 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 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


22

CRAB MEAT SQUARES SUSHI Ingredients:


• 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. Stir the sesame seeds into the rice 2. Use cookie cutter to gently press rice into squares 3. Dab some wasabi paste thinly on each square 4. Gently press some crab meat, golden caviar, and avocado on each of

the rice square

More recipes to come:More recipes to come:More recipes to come: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 [email protected] if you enjoyed

the class and the Sushi making

guide.

Thank you and Happy

Sushi Making!

www.YourSushi.co.uk


23

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

sushi making ebook by your sushi

Documents

sushi rolls

expensive nori

wet sushi rice

dry roasted seaweed

lighter green nori

soft nori sheets

good sushi chefs

raw nori sheets