Components
1. Sushi Rice
2. Seasonings
3. Seaweed (4x6 inches)
4. Fillings
5. Dipping Sauce
Ingredients
raw rice, rice vinegar, sesame seeds, wasabi, gari, avocado, tuna, cucumber,Crab meat and soy sauce
Utensils
rice cooker, spoon, bamboo roller, knife and dipping sauce dishes
Preparing Sushi Rice Steps
1. Cook three cups of rice in rice cooker. Wash and rinse prior to cooling.
2. Let cooked rice sit at room temperature for 30 minutes.
3. Drizzle rice vinegar over the rice and cut the rice with a spoon to spread rice vinegar throughout the cooked rice.
MENU ITEM #1- California Roll
1. Place seaweed smooth side down.
2. Wet hands in bowl of water.
3. Grab a handful of sushi rice and massage it into a ball. Just smaller than a tennis ball.
4. Spread the rice over the seaweed.
5. Sprinkle sesame seeds over the rice.
6. Turn over.
7. Place avocado, cucumber and crab meat down the middle of the seaweed sheet over the rice going from left to right.
8. Apply wasabi to your finger. Dab your finger over the filling. (OPTIONAL)
9. Roll the seaweed over in the forward direction.
10. Place plastic wrap over the rolled seaweed.
11. Place bamboo roller over the plastic.
12. Press down gently and hold.
13. Wet the tip of the knife.
14. Remove the bamboo roller. Leave the plastic wrap on the seaweed.
15. Cut the seaweed into 6 pieces.
MENU ITEM #2- Tuna Roll or Cucumber Roll
1. Place bamboo roller in the middle of the preparing area.
2. Place seaweed on the roller, smooth side down.
3. Wet hands in bowl of water.
4. Grab a handful of sushi rice and massage into a ball.
5. Spread the rice over the seaweed.
6. For a tuna roll, add sliced uncooked tuna fresh from the market to the middle of the bed of sushi rice.
7. For a cucumber roll, add sliced cucumber to the middle of the bed of sushi rice.
8. Apply wasabi to your finger. Dab your finger over the filling. (OPTIONAL)
9. Roll the bamboo roller in the forward direction.
10. Press down gently and hold.
11. Wet the tip of the knife.
12. Cut the seaweed into 6 pieces.
MENU ITEM #3- Nigiri Sushi (raw fish or seafood over a handful of sushi rice)1. Grab a small handful of sushi rice and massage into a ball. Just smaller than a golf ball. Form the ball so that it becomes flat and oval.
2. Apply wasabi to your finger. Dab your finger over the sushi rice. (OPTIONAL)3. Place raw fish or seafood over the sushi rice and press gently together.
4. Raw fish should be cut into pieces of 1/4 inch thick, 2 inches long and 3/4 inch wide. Same for raw seafood such as octopus and squid. Shrimp should be gutted and cut so that it looks like a butterfly when flattened.
MENU ITEM #4- Dynamite Sushi Dish
Additional items of scallops, mushrooms, onions, olive oil and shiracha sauce.
1. Dice the onions. In a sauté pan, cook the diced onions in olive oil until golden color.
2. Add mushrooms and scallops. Cook together for about 2 minutes.
3. Remove to a baking pan and add the shiracha sauce.
4. Bake until golden color.
5. Follow the same steps of making a tuna/cucumber roll.
Summary
Out of all of these menu items, only #3 is found in Japan. The others were invented in America. For a copy of this video, please let me know.
The Divine Wind Vault
http://divinewindvault.blogspot.com
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