Sushi Manual

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Sushi Manual
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You can read all the directions you want but when you’re making something as technical and potentially hazardous as sushi, you want to make sure you’re doing it right. That’s where this document comes in. It includes a recipe for sushi as well as an illustrated guide that shows you how to handle and prepare all the ingredients.

Shared by: Dij Listic
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posted:
11/19/2008
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Sushi

You need for 4 persons



(norimaki)



manual



Ver. 1.5, 27 Aug. 2006, by H. Iwase Special thanks to O. Kavatsyuk, and S. Tsuda



1. Rice wash and cook

Wash rice in a pot with water. The purpose is to remove ricebran (kind of rest of skin). Wash rice and waste water until the water becomes clear (total 4-6 times). At the first wash, waste the water away in a short time in order to avoid letting the rice absorb the dirty water. Cook rice with same amount of water in the pot with a lid on your electric range with maximum output until the water boils. After boiling, let the rice which stays at bottom (most heated part) move friendly to somewhere middle (in order to avoid to be burned too much). Be careful not to stir too much. Then turn the output to minimum and wait for the complete.



2. Prepare fillings

You can put anything you want in sushi, but all fillings should be cut or prepared in a fine shape, like a pencil.



A. Sauce for rice Vinegar 60 g (60 ml) Sugar 30 g (45 ml) Salt 8 g (10 ml) B. Rice Rice 450 g (540 ml) (japanese or milch rice) Water 540 g (540 ml) (for cook) C. Sushi skin Nori 20 (laver) 10x18 cm2 = half of the standard size D. Fillings Anything what you want, but for example; Cucumber 1/2 Avocado 1/2 Salmon 100g Can-tuna 1 with fine-cutted Onion 1/2 + mayo + salt + pepper etc. and Wasabi (japanese horseradish) E. Sauce for Sushi Soy sauce and you need also F. Rolling mat Makisu (banboo rolling mat) and a good kitchen knife.



3. Prepare sushi rice

Let the cooked rice in a big bowl (or large-square pot), distribute the sauce (A) homogeneously, and let each rice absorbs the sauce. Be careful not to mash the rice, the rice should keep being solid. Cooked rice Sauce A



4. Make Sushi



On your makisu (banboo mat), put nori (laver) then rice like the figure. The thickness of rice is roughly 0.5 cm. You should make a free place approximately 1 cm on the top. Before putting your fillings, make a thin line with very small amount of wasabi (horseradish) in center. Put your filling on the place where you put wasabi. Nori Wasabi



X



Y



Makisu



Rice



Y

Filling



X Y



X

Now you are coming to roll the all things. Let the lines of nori and makisu on your side same (X). Thr rolling consists of 2 actions; (1) roll all things, considering that the line X will come to the line Y (See right figures), then grasp little bit tightly to make a form, (2) take only the makisu of the line X back and let makisu roll further to other side to roll the whole sushi and finally make a form again with holding whole sushi with the makisu like the last figure. That is all. Cut the sushi roll into 4-6 pieces and enjoy them with soy sauce.




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