• breakthrough sushi.

Recipes from the Sushi Class, Saturday August 20, 2016


Thank you so much for attending Saturday's class.
 If you enjoyed the class, please leave your review here to let others know how much fund you had. (we are going to have a class in Peninsula starting from August)


Domo Arigato!!

TOOLS

Makisu (Rolling Mat) A bamboo rolling mat to make rolls.

Available both online, Asian Stores and Kitchen Stores including Sur La Table and William Sonoma.

Daiso is the great place to buy them at great price ($1.50)

If you buy a large one (27cmx27xm), it will fit perfectly into one gallon ziploc bag. Rice Cooker If you’ve always using a pot to cook rice, I highly recommend using a rice cooker. Why? Because it’s so nonchalant! You put rice and hit the switch. After thirty minutes, your rice would be ready. So which brand should you buy? If you want the best, I recommend Zojirushi or Tiger, which are both Japanese make. There are many other brands including Aroma ($30) Hangiri/Handai (Rice Mixing Tub)

You need this to mix rice with sushi vinegar to make sushi rice. They are available at Soko Hardware in San Francisco Japan Town, Tokyo Fish Market, Marukai and Mitsuwa. You can also purchase one online here. Made in China is less expensive than Made in Japan. If you want superior quality, go for made in Japan. Knife (Yanagiba)

The Knife I use in the class is Miyabi Birchwood Slicer.

INGREDIENTS

Rice

Most Japanese rice is Short Grain (some Medium Gran) Rice. We use Lundburg Organic Sushi Rice. It’s lables as Sushi Rice and what it is Shor Grain. Available at Whole Foods and most natural stores.

Rice Vinegar

We use Marukan Organic Sushi Vinegar. It so happens that Marukan uses Lundberg Organic Rice, so naturally, it goes well with our rice.

Fish All of our fish is sustainable. Our fish supplier is Monterey Fish Market, Pier 33 in San Francisco. They email us price list with where and how the fish is caught, so only order sustainable fish according to Seafood Watch Guide by Monterey Bay Aquarium. The founder of Monterey Fish Market, Paul Johnson has helped to create the guide. Nori/Seaweed

Nijiya Brand Nori is a good one to use.

Wakame Seaweed (Dry)

They are available at Japanese Market and many Asian Market also. Hydrate in water for 30 minutes, then season with sesame oil and soy sauce.

RECIPES AND GLOSSARY

Cucumber Seaweed Salad (serves 4) Ingredients:

  • Persian Cucumber 3

  • Seaweed Mix or dry wakame (soak in water for 15 minutes)

Instructions:

  • Thin slice (1/16") cucumbers, put into a bowl

  • In a bowl, sprinkle ½ TBSP salt, gently rub, and let it sit for 15 minutes

  • Squeeze cucumber, drain water the plate

  • Add seaweed and serve




Sushi Rice


Use "Short" grain rice, or rice labeled as "Sushi" Rice such as Lundberg Farm Rice. To cook rice, wash rice in water a couple of times. Drain water, put it in a rice cooker, then add water - the rice:water ratio is 1:1.1. (I used "Lundberg" Organic Sushi Rice - available at Whole Foods Market) Let it sit for at least fifteen minutes in summer and up to thirty minutes in winter before cooking rice. This helps the rice cook better and brings out sweetness from the rice (flavor of rice is in the core) . Using mineral water or filtered water dramatically increases the taste of rice (which is what I do). Key Points: 1. Use mineral water to wash the rice 2. Let rice sit in water for 15-30 minutes before cooking 3. Use organic ingredients

Ingredients:

  • 3 cups Organic Short Grain Rice

Sushi Vinaigrette:


  • Ratio - Rice Vinegar:Sugar:Salt=5:3:1. For example, 5 table spoon of rice vinegar, 3 able spoon of sugar and 1 able spoon of salt.

  • 1 1/4 cup Marukan Organic Rice Vinegar (Available at Whole Foods Market or Natural Grocery Store)

  • 3/4 cup Organic Cane Sugar

  • 1/4 Sea Salt

Instructions:

  1. In a bowl, put rice and pour mineral water to soak all the rice. Quickly drain water. Repeat one more time.( you can use tap water for the second time, but for the first rinse, use mineral water)

  2. Pick up handful of rice and rub it gently with your hands. Do so with entire rice.

  3. Pour water (tap is OK) all the way so that all rice is under water. Stir the rice with your hands gently, then drain water.

  4. Repeat step 2&3 one more time

  5. Put washed rice in a rice cooker, add 3.3 cups of water and let is sit for 30minutes. This will bring out the sweetness and more flavor from rice.

  6. (If you are using a pot, place rice in a pot and add water.)

  7. To mix sushi vinaigrette, add rice vinegar, sugar and salt in a bowl. Mix until sugar and salt is dissolved. (you can heat the mixture over low heat if sugar and salt does not dissolve at room temperature.)

  8. Cook rice. Make sure to let the rice cooker sit for at least 15 minutes after the "cooking" light is off. (If you are using a pot, medium high heat for 10-15 minutes or until all the water evaporates. Turn off the heat, let it sit for 10-15 minutes for steaming. Important: never open the lid, as this will release the steam and pressure inside the pot necessary to cook the rice.) 3 cups of uncooked rice should make about 8-9 cups of cooked rice.

  9. In a "handai" (sushi rice mixing wooden bowl) or a stainless bowl, put cooked rice. Using wooden rice spatula, pour sushi vinegar over it and distribute it evenly to the rice.

  10. Mix rice with sushi vinegar in slicing motion to keep the each grain of rice in tact. Avoid smashing, putting too much pressure and mixing too much. We use about 1/3~1/4 cup of sushi vinegar to 4 cups of cooked rice.

  11. Let it cool until rice is about the same temperature as palm of your hand. Turn the rice over to let the other side cool to the same temperature.

California Roll Ingredients:

  • Sushi Rice 3 cups

  • Nori Seaweed 6 half sheets

  • Crab Meat (Chicken of the sea premium crab meat)

  • Mayo 3tbl.

  • Lemon Juice 2tbl.

  • Soy 1tbl.

  • Black Pepper to taste

  • European Cucumber 1

  • Avocado 2

  • Sesame seeds as desired




To make crab mix:

In a bowl, mix crab meat, mayo, lemon juice, soy sauce and black pepper to make crab mix. It is like making tuna salad, if you will.

  • Cut European cucumber into thin strings

  • Slice avocado thin

Instructions:

  1. Place nori, shiny side down

  2. Wet your hands with water

  3. Grab tennis ball size sushi rice

  4. Cover the entire nori surface with rice (place rice on top left corner, cover top half first, then bottom)

  5. Sprinkle sesame seeds

  6. Flip it over so that rice is facing up, nori side down

  7. Place crab mix just hair below the center line, followed by cucumber and avocado

  8. Roll from the bottom up, use bamboo matt to seal, cut into 6 or 8 pieces

Rainbow Roll Instructions are same as California Roll. Just place your choice of fish and vegetable on top of a roll.

BONUS RECIPE

Sake Mojito

Ingredients: • Momokawa Organic Jynmai Ginjo Sake 3oz. (available at Whole Foods or BevMo.)
 • Agave nectar 1oz.
 • Lime Juice 1oz.
 • Sparkling Water 3oz.
 • Shiso leaf 1
 • Mint leaf 2
 • Ice


Instructions:

  1. In a shaker, muddle shiso and mint leaf with Agave nectar and lime juice
. (Alternatively, you can mix in a glass pitcher.)

  2. Add sake and ice and shake it well. Strain into a glass filled with ice followed by sparkling water.

  3. Garnish with mint leaf


WHERE TO GET SUSHI GRADE FISH AND OTHER INGREDIENTS

Your best bet in finding so called sushi grade fresh fish is to ask your fish seller if it's suitable for raw consumption. It takes years to acquire the skill to be able tell if you can eat a fish just by looking at it. Generally speaking, you need to look for firm, shinny skin tone.



Monterey Fish Market


1582 Hopkins St. Berkeley, CA 94707


Excellent sushi grade fish all caught in sustainable way. We get fish from their wholesale on Pier 33. They cater to Chez Panisse.
 


Tokyo Fish Market


1220 San Pablo Ave
B

Berkeley, CA 94706


510.524.7243


Probably the best retail Japanese market to get sushi grade fish and all the ingredients you need to make sushi
 


Marukai

19750 Stevens Creek Blvd, Cupertino, CA 95014

Good prices fresh sashimi grade fish available.

Here is a blog post about Marukai.

Mitsuwa Market Place


675 Saratoga Ave,
 San Jose, CA 95129


408.255.6699


The biggest Japanese Grocery Store in the US

.

Nijiya Market


Several Locations in Bay Area
 including San Francisco, San Mateo and San Jose

If you are cooking Japanese food, this would be the market to go
.

Suzuki Supermarket

71 E 4th Ave, San Mateo, CA 94401

Offers many popular sashimi and sushi fish as tuna, salmon, yellow tail in prepackaged blocks as well as sashimi platters.

Sushi Restaurant Recommendations: (in alphabetical order)

Akiko's Sushi Restaurant


431 Bush St, San Francisco, CA 94108

Saru Sushi Bar

856 24th St, San Francisco, CA 94114

WAKO (Traditional Japanese Cuisine) 211 Clement St, San Francisco, CA 94118

#Recipes #SushiClasses

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