megulandia how to sushi book

p1

Egg ... 2

Short grain rice ... 450g (540ml)

Cucumber ... small 1

Ingredients for 6 people

Raw salmon ... about 300g Raw tuna ... about 300g

It is made from horseradish-(hren).

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

Nori ... 5 sheets

Rice vinegarSoy Sauce

"Sant’ Andrea" is good.It must be short grain rice

because the rice should stick together.

I recommend “Kikkoman” and “Yamasa” which is Japanese product.

Rice vinegar should be used.Apple and wine vinegar are

not fit for Sushi.

Wasabi

Buy thicker fillet. Most of salmon from Slovenian fish market is fresh enough. Just bring it in cold and

use it in 1- 2 days.

Any part of tuna is ok.

It should be soft enough.

Avocado ... 1/2 Sesame / Salt / Sugar / Oil

Chive or Long green onion ... some

SUSHI

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

p2

Most you need for making sushi is: rice, soy sauce, rice vinegar and nori. Other ingredients are optional.

Fish

Towel

Ice

When you buy the raw fish, bring some ice with you to carry it home. because it should be in cold.

Do not freeze the fish.Use in 2 days.

If you are not sure if it is fresh enough, first check the smell, then try eat one slice with soy sauce and wasabi. Delicious means it is good, feels strange taste means should not use.

Buying the fish

Which Soy Sauce is good for Sushi?

Memo

“Kikkoman” Soy sauce

“Yamasa” Soy sauce

(”less salt” is also ok)

“Yamasa”Sushi soy sauce

“Pearl river bridge”“Golden label” superior light

soy sauce

For eating sushi, I recommend “Kikkoman” and “Yamasa” which is Japanese product.“Golden label” superior light soy sauce from Chinese company “Pearl river bridge” is also good enough.

p3

A big mixing plate A fan Pincette

It is for making steam away from rice.

A roasting pan is good.It is for taking bones out

from the fish.

TOOLS

Makisu A big pot A flat wooden spoon

Bamboo mat

p4

Small 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.)

Wash the rice till water is cleare.

Prepare the rice (1- 2 hours before start cooking)

Cook the rice

620ml water

rice

Big fire for 6-7minut

Place only the rice without water in a pot.Add 600ml (=6dl) of water.

Leave the rice in water for about 1- 2hour.(It is necessarily for making softer rice)

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

p5

Turn off and wait for 15 minutes

Remove the pot from fire and wait for 15 minutes without open the pot.

rice vinegar sugar salt

Make a sauce for the rice

Prepare a big mixing plate, a flat wooden spoon, a fan for making wind and a wet towel.

Mix the rice and sauce

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

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

p6

sauce

Cover the rice with wet towel and wait till it become room temperature.

Make wind on the rice for about 10seconds for unnecessary vinegar steam to go away.

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

Put sauce on the rice.

Cut the raw salmon

You need sharp knife, cutting board and pincette.

p7

Take out the bones with pincetter or fingers.

like shaving

Peel the skin away.

Wash it with cold water to clean it.

Slice into about 7mm thin.

Cut into half against the pattern.

p8

Keep it in the fridge with coverd.

Cut the raw tuna

Cut the tuna 7mm thin against the pattern.

Keep it in the fridge with coverd.

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

Fry the eggs

Fry with oiled pan both side.

Cut into 1cm wide sticks.

Make flat with stick for measure it.

p9

Cut the avocado

Cut an avocado into half andtake out the sead and skin.

Slice into 1- 2cm sticks.

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

Slice the chives (or long green onions)

Cut the cucumber

Peel out the skin.

Cut into 1cm sticks.

p10

Make rolled sushi “Makizushi”

Prepare Nori, Makisu (bamboo mat), water (for making hands wet), empty dishes and everything which you cooked and cut in - .

Prepare the Nori on Makisu.Longer side of nori comes front and fit with front edge of bamboo mat.

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.)

Raw salmon and tuna

Cucumber

Fit together

p11

Leave last space of Nori

fillings

Place horizontal on rice some fillings which is: fish, avocado, egg, cucumber, chive and sesame.(You can find your favorite combination as well.)

Hold the front edge.Place middle fingers on fillings and roll with leaving the last edge of nori.

Hold and press firmly until you form the rolling shape.

fish avocado egg cucumber sesame

Put water at last edge of Nori.

chive(green onion)

Roll till the end.

p12

wet towel

Cut Sushi with wet knife.

Place on the dish.

Place very little Wasabi on the fish.Wasabi

Make rice ball with hands.(The size will be the same with sliced fish.)

Place the fish on the rice.

Make hand-formed Sushi “Nigirizushi”

Prepare the left of fish and rice.

p13

Serve on the dish.

Form the fish and rice together so the fish become one with rice.

Soy sauce and Wasabi

Ready

Advice

If the raw fish is not good quality, don't use it because old fish makes you heavy stomach pain. Green tea and Wasabi will help you away from fish trouble.

p14

Questions and Answers

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 chirashi-zushi.

(This text is taken from “http://en.wikipedia.org/wiki/Sushi”)

p15

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 con-sumed 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 nigiri-zushi 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.

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”)

Where sushi come from?

Can pragnant woman eat sushi?

You can eat vegetarian sushi, but better not eat raw fish.Because some kind of bacteria could be in raw fish. In Japan, most of fish are taken care in fish market for killing bacterias (like freeze in very law temperature), but outside of Japan, they are not doing this process. (only some special market are doing this special care).

Pregnant women better not eat long life fish (like tuna and mecarica) even it is cooked or not.They keep high percentage of Hg(Hydrargyrum) in their body because of eating another fish for long time. It means deeply influenced by polluted sea.Some of doctor sais it is no problem about 80g par week, but not more.

p16

Which part of Tuna do you use for sushi?

You can use almost every part of tuna.The best part of tuna is under stomach. It has highest fat. It called “o-toro” in Japanese.Second part of tuna is side of the body. It has midium fat. It called “chu-toro” in Japanese.Last part of tuna is tail and close to the bones. It has low fat. It called “Akami” in Japanese.

If you don't know which you want to buy, just try righter color of tuna. (Which means more fat in the body)

O-toro (high-fat)

Chu-toro (medium fat)

Akami (Low fat)

p17

Which fish do you use for sushi?

You can use any kind of seafood.Just it must be fresh enoghe for using without cooking. In Ljubljana, You can find good Salmon, Tuna, red snapper(orada) and sea bass(brancin) for eating without cooking. About other seafood, better cook before you use it. Frying with soy sauce or teriyaki sauce(p18) will be easy.Japanese eat a lot of different kind of fresh seafood because it is easy to get it in good quality.

Those are just examples.

EBIShrimp

TAKOOctopus

KANICrab

UNAGIEel

ANAGOSea eel

SAKESalmon

MAGUROtuna

TAIRed snapper

IKASquid

MIRUGAIGiant clam

HAMACHIYellowtail

HIRAMEFlatfish

AMAEBISweet shrimp

AWABIAbalone

SABAMackerel

UNISea urchin

p18

How to make pickled ginger “Gari” ?

Ginger .........200g(For sauce)water ...........50mlrice vinegar ...50mlsugar ...........2+1/2 tablespoonsalt .............1/2 teaspoon

Remove the skin of ginger.Slice the ginger as thin as possible.Boil it with salted hot water about 5 minutes.Remove the water and cool gingers down.

Make sauce : mix in a small pot the water, rice vinegar, sugar and salt.Warm it till sugar melts completely.

Put the ginger in a sauce and keep (pickle) in the fridge for 3-5 days.

How to make teriyaki sauce?

Soy sauce................ 100mlSake (rice wine) .... 50mlMirin ......................... 50mlSugar ........................ 2 tablespoon

Cook those in a pot with middle temperature till it become thicker.When it become 1/2, remove from heating.Fly the seafood with oil and this sauce.

p19

How to cook more than 500g of rice.

When you cook the rice more than 500g, the process will be diffelent (p4-5) .Because the rice will be uncooked upper part and too much cooked under part with this process.Hear is the way to cook more than 500g of rice.1. Boil the right amount of water in a pot.2. When water start boiling, put right amount of rice and cover the pot.3. When the rice and water start boiling again strongly with bubbles, make fire smallest.4. When the rice drink all the water, turn off the fire.5. Wait for 15 minutes for opening the pot.

For 4 (-6) person

Rice 300g (360ml)

Water 400ml

Vineger 3table spoon (30ml)Suger 2table spoonSalt 1/3 table spoon

Raw salmon 200gRaw tuna 200g

Egg 2Suger 1+1/2table spoonSalt 1/4tea spoon

Chive some

Cucumber 1/2

Avocado 1/4

Nori 4Sesame some

Soy sauce 60mlWasabi some

When people eat only sushi.When people eat with another sweets in the party.

For 2 person

Rice 150g (180ml)

Water 200ml

Vineger 1+1/2 table spoon (15ml)Suger 1table spoonSalt 1/6 table spoon



Chive some

Cucumber 1/2

Avocado 1/4

Nori 3Sesame some


Number of process

p20

For 8 (-11) person

Rice 600g (720ml)

Water 800ml

Vineger 6table spoon (60ml)Suger 4table spoonSalt 2/3 table spoon



Chive some

Cucumber 1

Avocado 1/2

Nori 6Sesame some


For 6 (-9) person

Rice 450g (540ml)

Water 600ml




Chive some

Cucumber 1

Avocado 1/2

Nori 5Sesame some


p21

For 10 (-13) person

Rice 750g (900ml)

Water 1000ml




Chive some

Cucumber 1

Avocado 1/2

Nori 7Sesame some


For 12 (-15) person

Rice 900g (1080ml)

Water 1200ml

Vineger 9table spoon (90ml)Suger 6table spoonSalt 1 table spoon



Chive some

Cucumber 1

Avocado 1/2

Nori 8Sesame some


Megulandia

Sushi lesson, Sushi party

Phone number : 031-597-713Email add : [email protected]

megulandia how to sushi book

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