SUSHI in Slovenia Megumi Yoshida
Ingredients (for 5 people) Short-grain rice ... 500g
Soy Sauce
Vinegar
We need short-grain rice because it sticks together better.
I recomend “Kikkoman” and “Yamasa”. This brand is famous in Japan.
Rice or apple vinegar can be used but rice vinigar is used traditionaly.
Wasabi
Raw salmon or tuna ... about 400g
raw salmon
It can be paste or powder wasabi.
Nori ... 7 sheets
raw tuna
You can buy it on the open market. Fresh fish has clear edge, but older fish has broken shape or very wet surface. Buy it with ice, so it can stay fresh.
Drobnjak or Green onion
Cucumber ... 1
Sesame ... some
Salt / Sugar / Oil
It is dried and pressed layer sheets of seaweed or alga.
Eggs ... 2
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Japanese ingredients .... in Ljubljana you can buy it in Zrno do zrna, Kalcek and Maximarket.
Equipment
Pot for cooking the rice
Pincette
Soup spoon (tablespoon)
The pot needs 2/3 of empty space when you start cooking the rice, because the rice become 3 times bigger.
It is for taking bones out from the fish. If you don’t have it, use your hands.
In this book we will use soup spoon which you use for eating soup. We will measure vinegar, sugar and salt with this.
Big mixing plate
Bamboo mat
Roasting plate is useful. It is for mixing the rice with sauce.
You can buy it as table mat in the kitchen shop.
Knife
Flat mixing spoon
Fan
Anything flat is okay. It is for cooling the rice down.
It mast be sharp for cutting the fish smoothly.
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Preparing the rice ( before cooking )
Wash 500g of rice.
Leave the rice in cold water at least half hour. (It is necessarily for making softer rice)
Cooking the rice
rice 550ml water
Put the rice without water in a pot. Add 550ml of water.
Cover the pot and cook with biggest fire till it start boiling hard.
Bigest fire
When the rice starts to boil, make fire smallest and continue cookeing till the rice soaks all the water. (Do not open the pot too often and never mix inside.)
Smallest fire
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When there is no more water, turn off the fire and wait for 15 minutes “ without opening the pot�. Wait for 15 minutes
Making a sauce for the rice
rice vinegar sugar salt
During the rice cooking , make sauce for the rice. Mix these ingredients in a pot... 5 spoons of rice vinegar 4 spoons of sugar 1 spoon of salt. Warm it till sugar melts completely. (Do not boil it because vinegar will evaporate.)
Spoon = The tablespoon which you use for eating soup. 1 spoon means not fully on the spoon but flat surface on top.
Mixing the rice and sauce Tools you need.
Big mixing plate
Flat spoon (make wet)
Fan for making wind
Wet towel
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Open the pot and put the rice out on the big plate. (The rice should be still warm in this process)
sauce
Sprinkle the sauce on the rice.
Mix the rice with sauce.
Make wind on the rice so the unnecessary vinegar steam will go away.
Cover the rice with wet towel.
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Chopping the chives (or long green onions)
Chop the chives (or long green onions) very thin.
Cutting cucumber
Peel out the skin.
Cut into 1cm sticks.
Baking the eggs
Put those in a bowl... 2 eggs 1 spoon of sugar a little bit of salt (1g) then mix it.
Fry with oiled pan on both sides.
Cut into 1cm wide sticks.
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Burning the sesame
Burn the sesame till it slightly burned.
Cutting the fish (salmon) Tools you need.
Sharp knife
Cutting board
pincette
dishes
Take out the bones with pincetter or fingers.
Cut the skin out.
Cut in vertical only meat
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Continue in horizontal for cutting skin out
Cut off ather side also
Clean with cold water then dry with kitchen paper.
Cut into thin slice.
Make it into sticks.
Keep it in the fridge.
‘ Cutting the fish (tuna)
Cut the tuna into 1cm sticks against the pattern.
Keep it in the fridge (if you don’t use it immediately).
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Rolling the sushi Settle on the table : Nori, bamboo mat, water (It’s for weting the hands), and everything which you prepared in - . If the rice is stil warm (warmer than body temperature), it sould cool down first.
You can cool down with cold water.
Raw salmon or tuna
bamboo mat
Prepare the Nori on bamboo mat.
Fit the nori and bamboo mat. longer side of nori
2cm
Side view p10
Make the hands wet with water. Place the rice very thin on Nori. Leave the space in last edge.
Cucumber
Lay the fillings in a horizontal line : 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 with first two fingers. Then place middle fingers on fillings and roll till the end of the rice.
Hold and press firmly until you form the rolling shape.
Leave last space of Nori
Put water at last edge of Nori.
Roll till the end.
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Cut Sushi with wet knife. Clean the knife with wet towel each time when it gets sticky.
Place on the dish.
Ready
Soy sauce and Wasabi
Memo: If you don’t eat immediately, keep it covered in the fridge. It can stay till next day.
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How to make miso soup. For 2 people Water ..................... 300ml Miso ......................... 2 soup spoon Dashi powder .......... 2/3 tea spoon (or raw fish .......... 50g) Tofu (soft) .............. about 100g Wakame ................... little (0,5g) Long green onion .. some
miso
water
tofu
wakame
dashi
long green onion
Soke Wakame in water for 10 minutes and cut smaller if it is too big. Boil water with dashi powder and chopped logn green onion. Add miso, tofu and wakame then remove from fire before it start boiling. Serve into soup bowls. Miso: It is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus, the most typical miso being made with soy. Dashi: It is Japanese stok, which becomes the base of many Japanese dishes, made from kombu (dried kelp) and (or) dried fish. You can use raw fish instead of dashi powder.
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Megumi Yoshida Sushi lesson, Sushi party Phone number : 031-597-713 E-mail : megulandia@gmail.com Blog : www.megulandia.blogspot.com
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