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SUSHI Ingredients for 6 people Short grain rice ... 450g

Soy Sauce

Rice vinegar

I recomend Japanese soy sauce “Kikkoman” and “Yamasa”.

Rice vinegar should be used. Apple and wine vinegar are not fit in sushi.

(540ml)

The rice should be short grain rice for sticking together. We use "Sant’ Andrea".

Wasabi

Raw salmon or tuna ... about 300g

raw salmon

It is made with horseradish(hren). You can use tube or powder wasabi.

Nori ... 5 sheets

raw tuna

Fresh fish has good smell and closed layer (not getting a parts.) Salmon= Chose the ticker fillet. tuna= Any part is ok.

Chive (drobnjak) or Long green onion ... some

Egg ... 2

Sesame ... some

Salt / Sugar / Oil

It is dried and pressed layer sheets of seaweed or alga.

Cucumber ... small 1

Japanese ingredients .... You can buy in Zrno do zrna, Kalcek and Maximarket.

p1


Memo Most you need for sushi is: rice, soy sauce, rice vinegar and nori. Other ingredients are optional. You can use carrot, red radish, avocado, meat and many different kind of options. (p12)

Buy the fish

When you buy the fish in market, ask some ice also. It helps you to carry the fish in good quality. Fish

Do not “freeze” the fish because taste goes down. Use in 2 days if you eat raw. Ice

When you are not sure the fish is fresh enough or not, try eat one slice with soy sauce. Delicious means it is good, feels strange means should not use.

Which Soy Sauce is good for Sushi? I recommend Japanese soy sauce “Kikkoman” and “Yamasa”. It selles in Mercator and Zrno Do Zrna. Soy sauce refrect a lot in sushi taste.

“Kikkoman” Soy sauce

“Yamasa” Soy sauce (”less salt” is also ok)

For making teriyaki sauce p13, “Golden Label Superior Light” from Pearl River Bridge is also good enough. (It has similar taste with Japanese soy sauce.)

p2

“Pearl river bridge” “Golden label” superior light soy sauce


TOOLS Makisu

Big pot

Flat wooden spoon

Bamboo mat

Big mixing plate

You can use a roasting pan.

Fan

Anything flat is ok.

Pincette

It is for taking bones out from the fish.

Sharp knife

You better sharpen the knife for cutting the fish smooth.

p3


Prepare the rice (1 hours before cooking the rice)

Wash the rice 3 times.

Leave the rice in water for about 1 hour. (It is necessarily for making softer rice)

Cook the rice

rice 600ml water

Shake the water out and put rice in a pot. Add 600ml of water.

Cover the pot and cook with big fire till it start boiling. It takes about 6-7 minutes.

Big fire for 6-7minut

Make fire smallest and cook till the rice drinks all the water. It takes about 6-7 minutes. (Do not open the pot so often for keeping steam inside.) Small fire for 6-7minut

p4


Turn off the fire and wait for 15 minutes without open the pot.

Turn off and wait for 15 minutes

Make a sauce for the rice

rice vinegar sugar salt

During the cooking rice , make sauce. Mix 4 1/2 tablespoon of rice vinegar 3 tablespoon of sugar 1/2 tablespoon of salt. Warm it in a pot till sugar melts completely. (Do not boil.)

Mix the rice and sauce Prepare the tooles.

Big mixing plate

Flat spoon

Fan for making wind

Wet towel

Open the pot and put rice out on the big plate. (The rice should be still warm in this process)

p5


sauce

Sprinkle the sauce

on rice.

Mix the rice gently. (Do not mix too much because the rice become too sticky.)

Make wind on the rice for second for unnecessary vinegar steam to go away.

Cover the rice with wet towel and wait till it cool down to room temperature.

Cut the fish (salmon) You need those tooles.

Sharp knife

p6

Cutting board

pincette

dishes


Take out the bones with pincetter or fingers.

like shaving

Peel the skin away.

Wash it with cold water.

Cut into half against the pattern.

Slice into about 7mm thin.

p7


Keep it in the fridge with coverd.

‘ Cut the fish (tuna)

Cut the tuna 7mm thin against the pattern.

Keep it in the fridge with coverd.

Fry the eggs

Put 2 eggs in a bawl, and add 1+1/2 teaspoon of sugar and 1/4 teaspoon of salt. Mix it.

Make flat with stick for measure it.

Fry with oiled pan both side.

Cut into 1cm wide sticks.

p8


Chop the chives (or long green onions)

Chop the chives (or long green onions) very thin.

Cut the cucumber

Peel out the skin.

Cut into 1cm sticks.

Roll the sushi Prepare Nori, Makisu (bamboo mat), water (It’s for wet the hands), empty dishes and everything which you prepared in - .

Raw salmon or tuna

Cucumber

p9


Prepare the Nori on Makisu. Longer side of nori will fits with front edge of bamboo mat. Fit rhe front edge

2cm

Make the hands wet with water. Place the rice on Nori. Leave the space in last edge. (This last edge is for sticking Nori together in the end.)

Side view

Place horizontal on rice the fillings: fish, egg, cucumber, chives and sesame. (You can find your favorite combination as well.) fillings

fish

egg

cucumber

chive (green onion)

sesame

Hold the front edge. Place middle fingers on fillings and roll till end of the rice.

Hold and press firmly until you form the rolling shape.

Leave last space of Nori p10


Put water at last edge of Nori.

Roll till the end.

Cut Sushi with wet knife. Clean the knife with wet towel each time when it gets sticky.

Place on the dish

Soy sauce and Wasabi

Memo If the raw fish is not fresh enough, don't use it because old fish makes you stomach pain. Green tea and Wasabi will help you away from fish trouble. You can keep sushi till next day in the fridge but rice became slightly harder. p11


Questions and Answers

What else can i use for fillings in rolled sushi? You can use for example: Carrot, Red radish = Cut into sticks and boil with salted water. Asparagus, Green bean (štroćji fižol) = Boil with salted water. Avocado = Cut into sticks. Meat = Fry with teriyaki sauce p13 or cook with some other way. Sea foods= Cut smaller peaces and use it raw or cooked. carrot, red radish and green beans

avocado p12

meat and sea foods


How to make teriyaki sauce? Soy sauce................ 100ml Sake (rice wine) .... 50ml Mirin ......................... 50ml Sugar ........................ 2 tablespoon Cook those in a pot with middle fire till it become thicker. When the sauce become 1/2, remove from heating. Fry the fish, sea foods or meats with this sauce.

Which part of Tuna do you use for sushi? You can use almost every part of tuna. In Japan, most expensive part of tuna is under stomach. It has highest fat. It calls “o-toro” in Japanese sushi restaurant. Second expensive part in the body is next to o-toro close to the skin. It has medium fat, calls “chu-toro”. Last part of tuna is left of it which is close to the bone. It has low fat, calls “Akami”. (Tuna has more different names and parts in Japanese but this 3 are main part in the body.) You can fined “Akami” in Slovenian fish market. It is good enough.

O-toro (high-fat)

Chu-toro (medium fat)

Akami (Low fat)

p13


Which fish do you use for sushi? You can use any kind of fish and seafood. If you want to use it raw, it must be fresh. In Ljubljana, You can find good Salmon, Tuna, red snapper(orada), sea bass(brancin) and some others. When you cook the fish, fry with oil and soy sauce or teriyaki sauce (p13) will be easy. Japanese eat a lot of raw fish because of easy to fined fresh fish everywhere in our country. Those are just examples.

p14

MAGURO tuna

SAKE Salmon

HAMACHI Yellowtail

TAI Red snapper

SABA Mackerel

HIRAME Flatfish

UNAGI Eel

ANAGO Sea eel

TAKO Octopus

IKA Squid

KANI Crab

MIRUGAI Giant clam

EBI Shrimp

AMAEBI Sweet shrimp

AWABI Abalone

UNI Sea urchin


The recipe in sushi restaurant (Examples). Raw

MAGURO Red tuna

TORO Fatty Portion of Tuna Belly

TAI Red snapper

IKA Squid

MIRUGAI Giant clam

AWABI Abalone

HAMACHI Yellowtail

HIRAME Flatfish

AMAEBI Sweet shrimp

SABA Mackerel

UNI Sea urchin

IKURA Salmon roe

Cooked

EBI Shrimp

UNAGI Eel

ANAGO Sea eel

KANI Crab

SAKE Smoked salmon

URAMAKI inside-out rolls (California roll)

TEKKAMAKI Tuna thin roll

TAKO Octopus

TAMAGO Egg

Rolled

FUTOMAKI Fat rolls

KAPPAMAKI Cucumber thin roll

TEMAKI Cone-shaped roll

p15


What is sushi ? In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an archaic grammatical form of a word that is no longer used in other contexts; literally, "sushi" means "it's sour". There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashizushi. (This text is taken from “http://en.wikipedia.org/wiki/Sushi�)

Makizushi

Nigirizushi

Chirashizushi

Where sushi come from? We can trace sushi's origin back to the 4th century BC in Southeast Asia. As a preserved food, the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This type of sushi is called nare-zushi, and was taken out of storage after a couple of months of fermentation, and then only the fish was consumed while the rice was discarded. Over time, it spread throughout China, and later, around the 8th century AD, in the Heian period, it was introduced into Japan. Since Japanese preferred to eat rice together with fish, the sushi, called seisei-zushi, became popular at the end of Muromachi period. This type of sushi was consumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi became more of a cuisine rather than a way to preserve food. Later in Edo era, Japanese began making haya-zushi, which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing local products in making different kinds of sushi that have been passed on for generations. At the beginning of the19th century, when Tokyo was still called Edo, the food service industry was mostly dominated by mobile food stalls, from which nigiri-zushi originated. Edomae, which literally means "in front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigirizushi were obtained. As a result, it was also called edomae-zushi, and it became popular among the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious food. Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan.

p16


In the 1980s, in the wake of increased health consciousness, sushi, one of the healthiest meals around, has gotten much more attention; consequently, sushi bars have increased in the United States. With the introduction of sushi machines, which combines the mass production of sushi with the delicate skills used by sushi chefs, making and selling sushi has become more accessible to countries all over the world. (This text is taken from “http://sushi-master.com/usa/index2.html”)

Can pragnant woman eat sushi? Sushi is not always with raw fish. She can eat vegetarian sushi or sushi with cooked fish. About sushi with raw fish, better not eat, because she can be very sensitive from pregnancy. And pregnant woman should not eat so much of long life fish (like tuna and salmon), because this kind of fish keep high Hg(Hydrargyrum) in their body from polluted sea.

How to make pickled ginger “Gari” ? Ginger .........2 pieces (For sauce) rice vinegar ...50ml sugar ...........3 tablespoon salt .............1/2 teaspoon Remove the skin of ginger. Peel the ginger with peeler as much as you can. Boil it with salted boiled water for 10 minutes. Shake the water out from ginger. Make sauce: mix in a small bottle rice vinegar, sugar and salt. Put ginger in the same bottle. Cool it down then pickle it in the fridge for 2-5 days.

p17


Cooking more than 500g of rice. When you cook a lot of rice (more than 500g), the process will be slightly different than p4-5, because it will be not cooked upper part and too much cooked under part of the rice. 1. Boil the right amount of water in a pot. 2. When water start boiling, put soaked rice in the same pot and cover. 3. When the rice start boiling again, make fire smallest. (You should wait till the rice is boiling strong enough in this process.) 4. When the rice drink all the water, turn off the fire. 5. Wait for 15 minutes without opening the pot.

2

3

1

4

5

p18


Measure

When people eat only sushi. Number of process

For 2 people Rice Water

150g (180ml) 200ml

When people have another food also.

For 4 (to 6) people Rice Water

300g (360ml) 400ml

Vinegar 1+1/2 table spoon (15ml) Sugar 1table spoon Salt 1/6 table spoon

Vinegar 3table spoon (30ml) Sugar 2table spoon Salt 1/3 table spoon

Raw salmon 100g Raw tuna 100g

Raw salmon 200g Raw tuna 200g

Egg Sugar Salt

2 1+1/2table spoon 1/4tea spoon

Egg Sugar Salt

2 1+1/2table spoon 1/4tea spoon

Chive

some

Chive

some

Cucumber 1/2

Cucumber 1/2

Avocado

1/4

Avocado

1/4

Nori Sesame

3 some

Nori Sesame

4 some

Soy sauce 30ml Wasabi some

Soy sauce 60ml Wasabi some

p19


For 6 (to 9) people

For 8 (to 11) people

Rice Water

Rice Water

450g (540ml) 600ml

Vinegar 4+1/2 table spoon (45ml) Sugar 3table spoon Salt 1/2 table spoon

Vinegar 6table spoon (60ml) Sugar 4table spoon Salt 2/3 table spoon

Raw salmon 300g Raw tuna 300g

Raw salmon 400g Raw tuna 400g

Egg Sugar Salt

2 1+1/2table spoon 1/4tea spoon

Egg Sugar Salt

2 1+1/2table spoon 1/4tea spoon

Chive

some

Chive

some

Cucumber 1

Cucumber 1

Avocado

1/2

Avocado

1/2

Nori Sesame

5 some

Nori Sesame

6 some

Soy sauce 90ml Wasabi some

p20

600g (720ml) 800ml

Soy sauce 110ml Wasabi some


For 10 (to 13) people

For 12 (to 15) people

Rice Water

Rice Water

750g (900ml) 1000ml

900g (1080ml) 1200ml

Vinegar 7+1/2 table spoon (75ml) Sugar 5table spoon Salt 5/6 table spoon

Vinegar 9table spoon (90ml) Sugar 6table spoon Salt 1 table spoon

Raw salmon 500g Raw tuna 500g

Raw salmon 600g Raw tuna 600g

Egg Sugar Salt

3 2+1/4table spoon 3/8tea spoon

Egg Sugar Salt

3 2+1/4table spoon 3/8tea spoon

Chive

some

Chive

some

Cucumber 1

Cucumber 1

Avocado

1/2

Avocado

1/2

Nori Sesame

7 some

Nori Sesame

8 some

Soy sauce 130ml Wasabi some

Soy sauce 150ml Wasabi some

p21


Megulandia Sushi lesson, Sushi party Phone number : 031-597-713 E-mail : megulandia@gmail.com Blog : www.megulandia.blogspot.com/

version 17 7.Jul.2009 p22


Megulandia Sushi book (version 17)