Sushi mag

Special

VOLUME 2 • ISSUE 7

NOVEMBER 2011

Edition

Sushi for you Sushi for me

Desing by Emmanuelle Frenette

Sushi for all occasion inclued • Sushi fest • Sushi rice • Mango-salmon rolls • Lobster love and more

Everything about

Sushi

CONTENT

SUSHI RICE

2. Sushi rice recipie 3. Sushi fest for all occasions 3.

Shimp sushi recipe

4. Mexicano sushi 4. Best sushi in town 5. Mango-Salmon roll recipe 5. Lobster love sushi roll

Sushi rice recipe

When making authentic sushi, it is important to first create authentic sushi rice -- it is, after all, the base flavor and texture of the rolls you create. While it may seem difficult to make this recipe for the first time, it is well worth perfecting. It adds sweet, tangy flavor to sushi rolls, and the sticky texture is necessary to hold the rolls together. Use this rice whenever cooked sushi rice is called for.

Ingredients:

F R E E B I E S :

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3. California roll recipe

G R A P H I C

D E S I G N

3 cups uncooked sushi or sticky rice 3 cups water ½ cup rice vinegar ½ cup sugar 1 teaspoon salt Directions: 1.

Wash the rice and rinse thoroughly.

F O R

M O R E

What can I say beside ... I love sushi?

2

2.

Place rice and water in a rice cooker and set until cooked.

Alternately, place rice and water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes.

3.

Meanwhile, mix together the rice vinegar, sugar and salt in a small saucepan; cook over medium heat until sugar has dissolved. Allow to cool.

Sushi fest for all occasions Shrimp Sushi recipe

Ingredients: 10 large uncooked shrimp

3

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Directions: 1.Place one sheet of nori seaweed on a bamboo rolling mat - make sure the spread it on the inside of the shiny side is facing down. shrimp.

Cover the seaweed with prepared sushi rice (don’t stuff too much on) - leave an inch of the seaweed bare at the top.

2. Place ingredients lengthways in the centre of the rice.

3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

V I S I T

Ingredients: 8-ounce block cold cream cheese, cut into long, thin sticks 1 cup cooked sushi rice 4 ounces smoked salmon, thinly sliced 2 nori seaweed sheets 2 green onions

F R E E B I E S :

Directions: 1. Lay the nori sheets out on a flat rolling surface.

Spread the sushi rice evenly over the sheets or seaweed, and sprinkle the sesame seeds over the surface.

2. Place the crabmeat and mayonnaise in a small bowl and mix until well combined.

3. Spread the crabmeatmixture evenly down the center of each nori roll, and top with avocado and cucumber slices.

4. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

Philadelphy roll

D E S I G N

1 cup sushi rice 8 nori seaweed sheets 2 tablespoons sesame seeds ½ cup imitation crabmeat, finely chopped 3 tablespoons mayonnaise 1 avocado, peeled, thinly sliced lengthwise ½ cucumber, peeled, cut into long, thin matchsticks

G R A P H I C

Ingredients:

M O R E

California Roll recipe

Directions: 1. Bring a large pot of salted water to a boil. Skewer the shrimp from head to tail with toothpicks.

2. Add skewered shrimp to boiling water and cook 3 minutes; transfer to bowl of ice water to stop cooking.

3. When cooled, remove the shell and skewers from shrimp.

Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.

4. Moisten your hands with a mixture of cold water and vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2-inches long with rounded edges and sides.

5.

Scoop up a tiny amount, about ¼ teaspoon, of wasabi paste with the tip of your finger and

F O R

1 cup cold water 2 tablespoons vinegar 2 cups cooked sushi rice 1 to2 tablespoons wasabi paste, to taste Soy sauce, for dipping

Mexicano sushi Main Ingredients 1/2 cup prepared sushi rice (recipe is below) 3 ounces marinated skirt steak, into 1/4� inch strips 2 ounces Monterey JackCheddar blend, shredded 2 ounces tomatoes, chopped 1 scallion, trimmed and split lengthwise 2 ounces black beans, drained Pinch ground cumin 2 ounces red leaf lettuce, shredded 2 teaspoons lime juice 4 ounces sour cream Salt to taste 2 ounces tortillas chips, crushed 1 Origami Corn Wrap Jalapeno Soy Sauce Ingredients 1 cup soy sauce 1 jalapeno pepper, slice in thin

F O R

M O R E

G R A P H I C

D E S I G N

F R E E B I E S :

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1.

Mexican sushi rooll recipe

Whisk sour cream, lime juice, salt.

Store lime crema in squeeze bottle.

2. Mix cumin with black beans.

3. Place Origami Corn Wrap shiny side down.

BEST SUSHI IN TOWN

4. Lay in rice, cheese, beans, lettuce, tomatoes, scallions, steak.

5. Cut into 8 pieces. Drizzle lime crema over pieces.

6. Top each piece with a pinch of crushed tortilla chips and serve with Jalapeno Soy Sauce.

Jalapeno Soy Sauce 1. Infuse all ingredients overnightor longer for more heat. Strain before using.

1/2 cup prepared sushi rice 4

Restaurant the SUSHI PLACE 2459, Mont Royal.

Montreal

We are waiting for you!

MANGO-SALMON LOBSTER LOVE ROLL RECIPE

SUSHI ROLL

F O R

This lovely “fishless sushi” recipe comes to us courtesy of NewGem Products. For more traditional sushi recipes, see our Sushi Recipes Page.

5. Roll and cut into 8 pieces.

1. Poach lobster in olive oil on LOW heat until just done about 6-8 minutes. Cut claws lengthwise and rough chop pieces.

2. De-cob corn. (If wintertime corn, blanch in sugar water and ice bath before de-cobbing).

3. Brunoise celery, then mix corn and celery. Add mayonnaise and lime juice before rolling.

4. Finely chop chives.

5. Lay in 1/2 cup of sushi rice on Corn Origami Wrap leaving 1/2 inch border at top. Spread thin layer of tobiko across middle of rice.

6. Lay in corn, celery, mayo-lime mixture.

7. Lay in lobster.

8. Roll and cut into 8 even pieces. Top each piece with sprinkle of chives and serve with Citrus Soy Sauce

V I S I T

3. Lay in salmon, pineapple, crumbled

F R E E B I E S :

2. Press in rice leaving a 1-inch border at top.

D E S I G N

bacon and chives.

4. Season to taste with cracked pepper.

G R A P H I C

1. Place Origami Mango Wrap shiny side down on rolling mat.

M O R E

Main Ingredients 1/2 cup prepared sushi rice (recipe is below) 3 ounces thin sliced cooked salmon or sashimi 2 ounces bacon cooked and crumbled 2 ounces pineapple spears cut into 4” x ¼” pieces 1 bunch chives, finely chopped coarsely cracked pepper 1 Origami Mango or Mango Chipotle Wrap

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Citrus Soy Sauce Directions 1. Combine all ingredients until sugar is dissolved, strain.

4 ounces prepared sushi rice (recipe is below) 1.3 ounces Lobster 2 Tablespoons Olive Oil .4 ounces Celery .3 ounces Corn , 1 teaspoon Lime Juice .5 teaspoon (2 ml) Mayonnaise .4 ounces Wasabi tobiko .2 ounces Chives 1 Origami Corn

NOW I CAN MAKE SUSHI! 1414, King Street Sherbrooke, Qc J2J 1W4

FR The Place to go!

Recipie magazine All the recipe where taken from: http://www.sushilinks.com/tips.html http://www.sushirecipes.org/

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G R A P H I C

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Sushi Shop

Emmanuelle Creation Recipie Magazine 3245 Elmstead Road, Scout Generoso, NCR, Phils.

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