Your Sushi

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Hoso Maki

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Know Your Sushi

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

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Ingredients

The list of ingredients for Sushi is very extensive. Therefore, you arepresented the ingredients that we like to use for Sushi, but this only a smalllist. More are listed in the recipes section.

These ingredients can be used to make your rolls, be creative andexperiment 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 useinstead Japaneese Horseradish; which is what you usually

find in restaurants and in tubes in supermarket. If you havea 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 forlonger and there will be no additional salt and preservatives.

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Dry- Roasted Seaweed (Nori)

Please get the most expensive Nori you can find to ensure you make goodsushi. Raw nori sheets have a brownish-red to purplish color, and they arehard to find. Most nori sold today is very lightly roasted to bring out itsflavor 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 tolight 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 beshiny; the other a flat color.

Nori is highly susceptible to deterioration from humidity. Soft nori sheetshave been damaged by exposure to moisture. Choose nori that is crisp,almost brittle. Nori becomes soft quickly when rolled with wet sushi rice soit is best to make sushi rolls right before you serve it. That is why goodsushi chefs always directly present hand rolls to the diner for immediateeating.

This way, the nori will retain its delightful crispness. Even nori that iswrapped around sushi rice should never be chewy.Be sure to apply the sushi rice to the rougher side (not the shiny side) ofthe nori. The sushi rice should always be around 38 degrees when usedwith 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!

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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 yoursushi 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 ingredientssimply roll and enjoy!

Parma hamParma hamParma hamParma ham

Perfect for your Maki

rolls, leave the fattypart at the top with norice on and cover themeat with rice.

Experiment with sunblushed tomatoes andsome thinly sliced

mozzarellaA real treat!

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Dry roasted seaweed (Nori) substitutes 2

SmokedSmokedSmokedSmoked SalmonSalmonSalmonSalmon

Lay a couple of slices of smoked salmon on your rolling mat to replicatethe size of 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 mixand make a batch of a few nice

dark crepes. Trim them into thesize of a piece of Nori and placeonto the sushi rolling mat.

Add rice and leave inch at thetop with no rice. Add your fillings(Ex: Mango, strawberries,

blackberry jam, kiwi) and add adab of honey at the top of thecrepe to seal the roll.Roll on, cut it and enjoy!

Inari SushiInari SushiInari SushiInari Sushi(A(A(A(Aburaburaburabura----ageageageage ))))

Thinly sliced, deep fried tofu,it can actually be slit open and

stuffed like you would a pita

bread. This tofu is availablefrozen or fresh and can beseriously addictivenot superhealthy!

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Cooking Sushi

Ingredients:Makes enough rice for ab

375ml (or1 c

500ml (or 2 cup 60ml (or cup)

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

You can buy good Japusing Minori Sushi rice

Method:Method:Method:Method:

Pour the rice into a cruns almost clear.Once water runs semistand for 15min befor

You can cook the riceare cooking over the sboil. Once it is boiling,After 10mins, turn thwith the lid still on. Dthe cooking and simm

While the rice is cookiby pouring our rice viand bring it to a simmYou can also buy pre-easier if you are in a h

When the rice and vin

pour the rice into a larmixture to the rice.evenly spread out. Yotaste it. Remember th


Rice

out 3 California rolls, also 20, assorted Nig

p) Japanese Sushi Rice

s) of WaterCup Rice Vinegar

) SugarSalt

nese Sushi Rice from many asian shop, but experiment with others and try th

lean bowl and wash it in cold water

clear, drain rice of any excess wateradding 500ml of water into the rice.

using a rice cooker or in a pot over thove, cover the pot (with a thick bottoturn the heat to a simmer and leaveheat off and let the rice stand for aNOT REMOVE THE LID during the wh

ring.

ing, well prepare our vinegar mixtureegar, sugar and salt into a clean potr.

mixed vinegar like this one, it can beurry.

egar mixture is fully dissolved, let it

ge glass or ceramic lasagne dish and ao slowly and add it bit by bits tomight not have to use it all, look for

t with time, the rice will lose its acidit

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Loosen the rice lightly with awooden/plastic spoon to ensure thatthe vinegar mixture is coating eachgrain of rice. You want the rice to movefreely in the dish, so if you have lots of

rice, do it in 2 steps!Never use metal at this stage, it wouldinteract with the rice and vinegar andgive a horrible metallic taste to yoursushi!

When mixing the rice with the vinegar,take your time and make sure that youare trying to break down into individual

grain any lumps of rice as well as trying to coat each grain of rice with themixture.

You can fan the rice with a fan in the other hand or an electric fan to coolthe 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 38degrees 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 totaste. You can keep the rice at room temperature and cover the bowl with apiece of damp cloth, ideally to be used within the next hour. Sushi rice isbest when it is freshly made. It can keep of course for a bit loner, but it willlose a bit of its softness.

Some key points when making sushiSome key points when making sushiSome key points when making sushiSome key points when making sushirice:rice:rice:rice:

Always use freshly made rice, do not refrigerate. This dries the riceand causes it to fall apart when moulded for sushi.

If using a Saucepan, make sure the lid is tight. This will prevent toomuch water evaporation. Use a non-stick pan.

Carefully and accurately measure rice and water ingredients.

Dont overcook or undercook your rice. If the rice is too hard; try to pre-soak the rice for 30 minutes inwater after washing it; then see if you had enough water, or try tosteam it for longer at the end. Most likely it is the second reason, butif you are sure about your measurements, try working on the othertwo possible reasons.

If the rice is too strong or too bland, adjust the amounts of sushi ricevinegar accordingly. You can also try to adjust the sushi rice vinegarby adding salt, or sugar.

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Sushi Rolls The Basics

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DVD is now available at www.SushiDvd.com

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Nigiri Sushi

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Basic How to guide

ce the left thumb on top of theof the sushi rice and press on the

redient.

th your right hand (side hand) index fisushi.

ce the thumb on top of the sushi ricet palm. Press on the ingredient slightlytate the ingredient 180 degrees.

ce the left thumb on the tip of the susleft palm, and press on the ingredien

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Some Sushi RecipesSome Sushi RecipesSome Sushi RecipesSome Sushi Recipes

Nigiri SushiNigiri SushiNigiri SushiNigiri Sushi

CRAYFISH TAIL NIGIRIIngredients:

2 cups Sushi rice

1 tablespoon of mustard oil & 1 teaspoon of mustard

teaspoon of wasabi

cup of crayfish tails

Method:1. Add the mustard oil, mustard and wasabi to rice2. Set aside and allow to cool3. Shape rice with hand to oblong shape about the length of your index

finger4. Placing a crayfish tail on top of each piece

SALMON NIGIRI

Ingredients

1 cup Sushi rice

1 oz salmon sashimi

Method1. Scoop a small spoonful of rice and use your hands to mould it into

oblong balls, around the length of an index finger2. 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 foodadhesive

4. Serve with shoyu, wasabi, 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,this is a great way to use it! Or you can use Turkey if you have leftoversfrom 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 balls3. Place each slice of ham on top of a rice ball. You may place a small dabof wasabi if you wish, or cheese even

4. Serve with shoyu, wasabi, and ginger if desired

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Sushi RollsSushi RollsSushi RollsSushi Rolls

TOFU, SESAME AND MIXED VEGETABLE SUSHIROLLS

Ingredients:

3 cups Sushi rice

6 nori sheet

3 teaspoon of white and black sesame seed, slightly toasted

6 oz firm tofu, cut into thin strips

A small carrot, peeled and grated

6 fresh shitake mushroom, stem removed and thinly sliced (or usenormal mushrooms)

cup snow pea sprouts, wash and drain

teaspoon wasabi

Japanese mayonnaise

Method:

1. Place nori onto sushi mat2. Gently press a thin and even layer of rice onto nori, leaving a 1 cm

border on the edge furthest from you3. Dab a thin horizontal line of wasabi across the centre of the rice4. Squirt a horizontal line of mayonnaise beside the wasabi5. Arrange all the fillings in equal quantity onto the wasabi/mayonnaise6. Roll the sushi7. Cut to size

BRIGTHON ROLL

Ingredients:

3 cups Sushi rice

6 nori sheets

an avocado cut into slices

6 oz spicy salmon cut into inch pieces

cup of crabstick 1 teaspoon of kewpie sauce (Japanese mayonnaise)

Sriracha sauce

Eel sauce

Method:1. Spread open sushi mat and wrap with cling film2. Place nori on sushi mat and gently press a thin and even layer of rice ontothe entire nori3. Turn the nori over4. Use the crabstick, spicy salmon, and avocado as your fillings.

5. Drizzle with sriracha and eel sauce6. Roll the sushi7. Cut to size

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THE BACON AND EGGS FUTOMAKI ROLL

Elaborated in our Bristol based kitchens, this roll is one of our baby and hasproven 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 anomelet, 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 orrice 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!

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PACIFIC OCEAN ROLL

Ingredients:

6 nori sheets

3 cups Sushi rice

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 crispiness2. Spread out the sushi mat and wrap it with cling film3. Place nori onto sushi mat4. 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 mat6. Use the smoked salmon, a few slices of avocado, and a strip of bacon

as your fillings7. Roll the sushi as taught in the Your Sushi Workshops8. 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

teaspoon sriracha sauce

teaspoon kewpie sauce (Japanese mayonaise)

1 teaspoon fish small red eggs / caviar (masago)

Method:

1. Mix the kewpie, masago and sriracha sauce together2. Cut the scallops and mix with the spicy sauce3. Blanch the asparagus4. 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 roll8. Cut to size

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CALIFORNIA

Ingredients:

6 halves of nori 1/2 cup imitation

1/4 cup mayonn 2 1/2 tablespoon 1 cucumber, cut i 2 avocados - pitt

Method:

1. Mix the imitationroll the sushi, cosheet of nori, sfirmly pat a thin,

rice with about 1into the rice. Car

2. Place 2 or 3 lon1 tablespoon ofabout 1/4 from trolling sheet, foland tightly roll tOnce the sushicompact it tightly

3. Cut each roll into

a good example of wtopped with fresh turight, covered with av


OLL

heet & 3 cups Sushi ricecrabmeat, finely chopped

ise or light chives cream cheeses sesame seedsinto thin spearsd, peeled, and sliced the long way

crabmeat with mayonnaise in a bowl, aver a bamboo rolling mat with plasticiny side down, on the plastic wrap. Weven layer of prepared rice over the n

/2 teaspoon of sesame seeds, and gefully flip the nori sheet over so the seaw

cucumber spears, 2 or 3 slices of avocimitation crab mixture in a line acrosshe uncovered edge. Pick up the edge

the bottom edge of the sheet up, encle sushi into a cylinder about 1 1/2 inis rolled, wrap it in the mat and gen

.

1 inch pieces with a very sharp knife dip

The Rainbow roll,

hat California rolls can be turned ina, salmon, eel and shrimp, it is a dcado is the Caterpillar roll, scary!

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d set aside. Torap. Lay a halfith wet fingers,ri. Sprinkle the

tly press themeed side is up.

ado, and aboutthe nori sheet,of the bamboosing the filling,

ch in diameter.tly squeeze to

ped in water.

Enjoy!

on the left, is

o; generouslyelight. On the

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Vegetable California ROLL

Ingredients:

3 halves of nori sheets

1 cup Sushi rice

Wasabi

Mayonnaise / Light cream cheese with chives

cup of steamed seasonal vegetables (asparagus, carrots, pepper) 1 avocado

black and white sesame seed, slightly roasted

Method:

1. Spread out sushi mat and wrap it with cling film2. Lay nori sheet on mat and gently press a thin and even layer of sushi

rice onto nori3. Sprinkle sesame seeds all over the rice

4. Flip nori sheet over so the rice is facing down on the mat and the norifacing up

5. Spread a thin band of wasabi and mayonnaise across center of nori6. Cover wasabi with vegetable and avocado.7. Roll the sushi8. 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, cut into slices

Eel sauce

Method:

1. Cut salmon into pieces of inch wide2. Heat oil in a pan and fry the salmon when the pan is hot3. Remove salmon when it changes to deep orange in colour. If desired, fry

longer for extra crispiness4. Place nori on sushi mat and gently press a thin and even layer of rice

onto nori. Remember to leave 1cm border at the top5. Place salmon, avocado slices and crabstick onto the rice and drizzle eel

sauce on them6. Roll the sushi as taught in the Your Sushi Workshops7. Cut to size

MINCED BEEF SUSHI ROLL

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Ingredients:

250g lean mince beef

1.5 cups Sushi rice

3 nori sheet

1.5 tablespoon Japanese soya sauce

teaspoon of black pepper

packet fresh bay leaf

Method:

1. Marinate the mince beef with soya sauce and pepper2. Stir fry the mince beef until cook3. Place nori on sushi mat4. Gently press and thin and even layer of rice onto the nori, leaving a 1cm

border at the edge furthest from you5. Lay a line of bay leaf horizontally across the centre of the rice6. Scoop a line of mince beef onto the bay leaf7. Roll sushi

8. Cut to size

FLANK STEAK SUSHI ROLL

Ingredients:

6 nori sheets

3 cups Sushi rice

1 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 steak2. 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, andgarlic.

3. Melt 1 tablespoon of butter in a pan. Put the flank steak in the pan andcook over medium-high heat until it is browned on the outside but stillpink in the center.

4. Remove the flank steak from the pan and cover loosely with foil5. Melt the remaining 3 tablespoons of butter in the pan. Saut 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 nori8. Use strips of flank steak, mushrooms, and a stalk of spring onion as

filling

9. Roll the sushi & Cut to size!

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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 drain2. Mix 2 tablespoon soy with 1 tablespoon sugar. Bring to boil in small pan3. Add kampyo and simmer for 2 min4. Cool and cut into 10 inch lengths

Mushrooms and Carrots Preparation1. Cook carrots until tender, but not mushy.2. Mix 2 tablespoon soy sauce and 1 tablespoon sugar and 1 tablespoon

water in a small pan3. Cook carrots and mushrooms in this sauce for 5 minutes and drain

Preparing the Rolls:1. Place nori on sushi mat2. 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, eel4. Roll sushi5. Cut to size

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SSSShaped Sushihaped Sushihaped Sushihaped Sushi

VEGETARIANSUSHI 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 youre using it), carrots, andscallions in a large glass bowl

2. Turn the rice out into the bowl that contains the vinegar-scallion mixtureand stir with a wooden spoon for 3 minutes. (At this point you can leavethe rice to sit for 1-2 hours.)

3. Take a spoonful of rice and roll it into a ball with your hands (size of theball 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 thesushi balls

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CRAB MEAT SQUARES SUSHI

Ingredients:

1 cup Sushi rice

cup of cooked crab meat

3 tablespoons of golden caviar

2 tablespoons of black and white sesame seeds, slightly roasted avocado, sliced

Wasabi paste

Method:

1. Stir the sesame seeds into the rice2. Use cookie cutter to gently press rice into squares3. Dab some wasabi paste thinly on each square4. 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 [email protected] if you enjoyedthe class and the Sushi makingguide.

Thank you and Happy

Sushi Making!

www.YourSushi.co.uk

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Your Sushi Making Guide

If you have no or little experience with making sushi, this is theperfect place to start. You will get the hang of it in a few tries, andthen you should be able to make them with ease and save a lot ofmoney!

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 Sushivinegar mixed together; do not rush when preparing and mixing therice, it will make or break your sushi!

Be creative and always think about strong colour contrast and cleanarrangements to obtain best results.In Sushi, 70% is preparation, so get everything ready and cleanlylaid out in front of you before you start!

Here at Your Sushi, we all have taught thousands of people acrossthe UK and the rest of the world how to make good sushi for manyyears and this guide is our thank you to you, for joining us in ourSushi revolution!We have tried to share as many tips as possible in this book and willbe adding more soon.Books are fine but it is always worth spending a few hours with a realsushi chef to learn the tricks in real lifeand 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 alwayshappy to help.

Best regards and from all the chefs at Your Sushi

Happy Sushi making!

www.YourSushi.co.uk

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