Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 138 views

    Sushi Workshop

    Uploaded by

    api-278867801
    This document provides instructions for making sushi rice and lists common fillings used in sushi. It explains how to cook and season sushi rice using short grain rice, water, rice vinegar, sugar, and salt. The rice is rinsed, boiled for 15 minutes, then cooled with vinegar added to season it. A variety of vegetarian and seafood fillings that can be used in sushi rolls or on top of rice are also listed, including avocado, cucumber, cooked shrimp, smoked salmon, and sushi-grade fish.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sushi Workshop

    Uploaded by

    api-278867801
    138 views1 page
    This document provides instructions for making sushi rice and lists common fillings used in sushi. It explains how to cook and season sushi rice using short grain rice, water, rice vinegar, sugar, and salt. The rice is rinsed, boiled for 15 minutes, then cooled with vinegar added to season it. A variety of vegetarian and seafood fillings that can be used in sushi rolls or on top of rice are also listed, including avocado, cucumber, cooked shrimp, smoked salmon, and sushi-grade fish.

    Original Title

    sushi workshop

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides instructions for making sushi rice and lists common fillings used in sushi. It explains how to cook and season sushi rice using short grain rice, water, rice vinegar, sugar, and salt. The rice is rinsed, boiled for 15 minutes, then cooled with vinegar added to season it. A variety of vegetarian and seafood fillings that can be used in sushi rolls or on top of rice are also listed, including avocado, cucumber, cooked shrimp, smoked salmon, and sushi-grade fish.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    138 views1 page

    Sushi Workshop

    Uploaded by

    api-278867801
    This document provides instructions for making sushi rice and lists common fillings used in sushi. It explains how to cook and season sushi rice using short grain rice, water, rice vinegar, sugar, and salt. The rice is rinsed, boiled for 15 minutes, then cooled with vinegar added to season it. A variety of vegetarian and seafood fillings that can be used in sushi rolls or on top of rice are also listed, including avocado, cucumber, cooked shrimp, smoked salmon, and sushi-grade fish.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 1

    MAKING SUSHI

    Some Key Terms


    Nori– Seaweed wrap
    Wasabi– Spicy Japanese horseradish used as
    sushi condiment
    Shoyu– Soy sauce
    Temari– Wheat-free soy sauce
    Furikake– Japanese rice seasoning
    Uramaki– Sushi roll with rice on the outside
    Maki– Sushi roll with nori on the outside

    How to Make Sushi Rice (Adapted from Alton Brown’s Sushi Recipe)

    Ingredients:
    • 2 cups of short or medium grain rice
    • 2 cups of water (plus extra for rinsing rice)
    • 2 Tablespoons Rice Vinegar
    • 2 Tablespoons Sugar
    • 1 Tablespoon Kosher Salt (1/2 Tablespoon table salt)

    Directions
    1. Rinse rice with water until the water runs clear
    2. Place rice and water in saucepan on medium heat and bring to a boil
    3. Once the water starts boiling, reduce the heat to the lowest setting and cover with a lid.
    Cook for 15 minutes
    4. After 15 minutes remove from heat and let stand for 10 minutes (do not remove the lid)
    5. Combine rice vinegar, sugar and salt in a small bowl and heat in the microwave or on stove
    until salt and sugar dissolve
    6. Transfer cooked rice to large bowl and slowly pour vinegar over the rice
    7. Fold thoroughly to combine
    8. Use a “cutting” gesture to release steam from the rice (you can fan the steam away). Do this
    until rice is at room temperature

    Get creative with your Fillings!


    • Cucumber • Pickled Daikon (Raddish) • Avocado • Egg
    • Chicken (cooked) • Shrimp (cooked) • Sweet Potato • Roe (fish eggs)
    • Imitation Crab • Smoked Salmon • Carrots • Mayonnaise
    • Cream Cheese • Sprouts • Sushi-grade Fish * • Green Onion
    * Children, Elderly, Pregnant women, and those who are immunocompromised should avoid raw seafood

    You might also like