Sushi 101 Menu

1707 East Seventh Street, Charlotte, NC 28204, 704.333.7300 Sushi 101 Guest Chef John Berres June 16, 2005 Menu Basic Sushi Rice (Shari) Seasoned Vinegar (Awase-su) Hand Vinegar (Tezu) Spicy Sauce Sweet Vinegar Sauce (Amazu) Mock Eel Sauce Tsumé (Nitsume) or Taré, Teriyaki Sauce Recipes Follow Proprietary Page 1 of 5 Sushi101 Basic Sushi Rice (Shari) Rice Water 1 cups 1 cups + 1 Tbs 2 cups 2 cups + 2 Tbs 3 cups 3 cups + 3 Tbs Note: Each cup of raw ice yields approximately 3 cups of cooked rice. Each roll takes about 1 cup of cooked rice. Procedure 1. Wash rice until water runs clear. 2. Drain in colander at least 15-20 minutes. o For Frabosk® Rice Pot, fill bottom pot 2/3 full and bring to boil on stove top and then add top pot with measured rice and measured, boiling water (use a microwave to bring measured water to boil). Stir once, put lid on and cook until water is absorbed and rice is tender-approximately 20-25 minutes. Turn off, remove lid, drape a clean towel over top and let stand another 15-20 minutes. o For Electric Rice Cooker add measured, rinsed rice and water (cold water is fine) to pot, stir once, put lid on and hit start button. It will take approximately 20 minutes to cook and will shut itself off-remove lid, drape cloth over top and let stand in pot when done for about 15-20 minutes. 3. Prepare wooden bowl by wiping with a damp cloth, add rice and using the shamoji to fan (cool) the rice, quickly pour the seasoned rice vinegar over the rice using the wooden paddle, cutting and turning the rice to incorporate the vinegar. You don’t want to smash the rice kernels! 4. Rice should now be covered with a cloth, held at room temperature and used with-in the hour. Do not refrigerate and do not make ahead of time. Seasoned Vinegar (Awase-su) Rice Seasoning Approximately 1 oz of Seasoned Gourmet Vinegar per cup of uncooked rice 2 cups uncooked rice = 2oz Seasoned Vinegar 3 cups uncooked rice = 3oz Seasoned Vinegar Hand Vinegar (Tezu) For shaping and handling Rice 2 cups water 2 oz Seasoned Vinegar (Marukan brand or similar) 2 tsp salt Mix all together. Proprietary Page 2 of 5 Sushi101 Spicy Sauce ½ c Mayo (Kewpie brand) ¼ c Sriracha (Huy Fong brand) ½ tsp Shichimi (or Nanami) Togarashi (7 pepper blend) (Not ichimi togarashi, which is plain red pepper) 1 tsp Soy, Kikkoman or Japanese only (optional) Sesame Oil (optional) Sambal, Toban Djan or other hot sauce of choice (optional) Mix all together, refrigerate. Sweet Vinegar Sauce (Amazu) Use for Sunomono (marinated veggies) 1c Rice vinegar (unseasoned) ½ c Sugar ½ tsp Salt Heat over low heat to dissolve sugar, stirring. Chill-keeps indefinitely. Mock Eel Sauce Tsumé (Nitsume) or Taré, 1c Dashi 1/2 c Mirin 1/2 c Shoyu 1/4 c Sugar Bring all to boil, then simmer until slightly thickened, chill. *Or buy Unagi Kabayaki no Tare – in any Japanese Store and in many Asian stores with Japanese groceries. Teriyaki Sauce 1c Shoyu 3-4 oz Mirin (or sugar) 2-4 Garlic cloves, crushed 1-2 oz Ginger, crushed Bring all to boil, then simmer until slightly thickened, chill. *Or buy Kikkoman Teriyaki Sauce Proprietary Page 3 of 5 Sushi101 Sushi 101 Class Handout Menu Suggestions Beef Teriyaki Seaweed Salad Cajun Chicken Sushi Smoked Salmon, Seafood Beef – Season and sear, chill Crab, Shrimp Eel, Saba Veggies for Sushi Avocado Asparagus Cucumber Scallions Shiitake Mushrooms Zucchini Strips Carrots Lettuce Daikon Japanese Grocery Store Item List Gobo, Oshinko Shiso Leaf Daikon Radish Kabayaki no tare Seasoned Vinegar Nori Wasabi Spicy Sauce Sushi Styles Maki = Roll Hoso-maki = 1 ingredient, ½ to ¾ sheet, ½ c rice (Kappa-maki) Chu-maki = 2-3 ingredients, ¾ to full sheet, 1 c rice (Chicken Teriyaki) Futo-maki = 5-7 ingredients, half sheet long-way up, ¾ to 1c rice Temaki = Hand roll - Cone, Cylinder, up to half sheet, ping pong ball size rice Ura-maki = Inside out Roll, ¾ to full sheet (California roll) sli rheet, ¾ to full Nigiri-zushi = Rice “fingers”, ½ to ¾ oz. rice Gunkan maki = Battleship style-use for loose ingredients (Spicy chicken salad, masago) Inari-zushi = Tofu pouch (sweet) (Rice/Veggie mix) Chirashi-zushi= Scattered Sushi (Salad) Onigiri = Rice Balls (bento box item) Proprietary Page 4 of 5 Sushi101 Sample Menu Maki • • • • • • • • • Ura–maki California Roll – (Ura-maki) - Crab, Avocado, Scallion/Cuke, Sesame Seeds/Masago Spicy Chicken (Salad) Maki, (Gunkan-maki) – Chicken, scallions, mayo/hot Chicken Teriyaki Maki, Scallions, tare Cucumber roll = Kappa-maki Shrimp Eel Shiitake Cucumbers Grilled Zucchini Nigiri Onigiri, Inari-zushi Chirashi-zushi Sake suggestion – Hakutsuru (White Crane), Available at Total Wine Other brands available include several brewed in the US John Berres Contact Information ChefSight: Cooking Classes, Home Parties, Private Instructions, e-mail: hansone@msn.com ChefSight2005 Proprietary Page 5 of 5 Sushi101