Instructions SUSHI PROCEDURES

INGREDIENTS

• 6 sheets sushi seaweed aka nori • 1 batch prepared sushi rice • 1/2 lb sushi-grade raw salmon or desired raw fsh of choice • 4 oz cream cheese sliced into strips • 1 avocado sliced • Fried Shrimp, • Avocado, • Spicy Sauce, • Immatation Crabstick • Eel Sauce/ Sushi Sauce • soy sauce for serving Instructions SUSHI PROCEDURES

Rice

Nishiki rice should be washed several times until the water is clear. Cover with water in a hotel pan about 1/8th of an inch above the rice. Cook in the steamer about 15 minutes. When done, place in a wooden bowl which will soak up any condensation so that the rice will stop cooking. Prepare a su to season the rice. This is done by heating 1 cup rice vinegar with ½ cup of sugar and ¼ cup mirin. Add hot su to hot rice. When rice is cooled, it is ready for use.

Maki

Maki are nori rolls with the nori wrapper on the outside and sushi in the center. These are prepared by cutting 1/3rd of the nori wrappers off (save pieces for later use with sushi). Lay nori on bamboo mats with the shiny side down. Cover the nori with rice without smashing the rice and leaving ¼ inch uncovered at the bottom. Toward the top, lay julienne sushi (sea bass, sushi grade tuna, salmon) with garnish (cucumber, chives, red pepper, etc.). Roll the nori from top to bottom . Tighten the roll by pulling the top of the mat against the roll. Cut into half inch slices.

California Roll This is done similar to the Maki but the rice is on the outside. First put plastic wrap over the bamboo mat and melt to fit. Cut the nori sheet in half and cover with rice completely. Garnish the rice with sesame seeds, black sesame or tobiko. Flip the roll over so that the nori is now on top of the rice. Fill just like Maki. Typical fillings are smoked salmon, cucumber and leek or avocado, surimi and red pepper or strictly vegetarian.

Sushi

Sushi is prepared by pressing about 2 ozs. of rice in the palm of your hand then placing a strip of raw fish (sushi grade tuna, sea bass, salmon, cooked butterflied shrimp, etc.) on top. Lastly, tie a thin strip of nori (saved from above procedure) around the sushi.

Garnishes

Wasabi is simply made by mixing warm water with wasabi powder until a thick paste is formed.

Pickled ginger is sliced fresh young ginger as thin as you can slice it on the slicer. Place in su made as above but with beet juice added for color. Simer for 5 minutes. Allow to steep in the su.

• Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle. • Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.