SUSHI COOK BOOK

top 9 SUSHIRolls by Feven Amenu

Introduction ................................................ 5

History ........................................................ 7

Making Rice for Sushi .............................. 10

How to use Chop Sticks ............................ 11

Ingredients ................................................. 12

California Roll ............................................. 14

Fresh Tuna .................................................. 16

Fruit Sushi .................................................. 18

Nigri Roll ..................................................... 20

Nori Crab .................................................... 22

Philly Roll .................................................... 24

Salmon Sushi ............................................. 26

CrayFish ...................................................... 28

Vegetarian .................................................. 30

Guide to Weights & Measures .................. 32

Colophon .................................................... 34

ContentsTable of

Serves 6 Active time: 30min

IntroductionThis book is made for every sushi lover. It has essential information that focuses on sushi recipes. The color green gives it a very fresh and clean style. The reason I chose this topic is to show how to make different types of sushi rolls that people do not know about. I think the title “Top 9 sushi Rolls” is effective and grabs attention.

History

sushi can be dated back to centuries

ago in Japan as a method of

preserving fish. Cleaned, raw fish

were pressed between layers of

salt and weighted with a stone. After a few

weeks, the stone removed and left for a

few months; after that the fermented fish

was served with rice. some restaurants in

Tokyo still serve this original style of sushi,

called Narezushi made with freshwater carp.

Narezushi is an acquired taste, it's flavor

is so strong that it overshadows the fish's

original taste.

Source Link: http://www.thesushibar.com/sushi_facts.html

Rice for Sushi It is preferred to use Japanese rice or California short grain rice to get the best result.

1. Rince 1 cup of rice until it is clean, then let the rice sit in water for about 15 minutes to get damp (you can hear the rice absorbing the water if you listen close). Make sure the water in the pot is 212°F or 100°C. The rice should be ready to cook after that.

2. Add a cup of cold water and put on a high flame with a lid for 15 minutes and then lower the flame and wait until all the water is absorbed . Keep the lid closed for

20 minutes. This allows the steam to keep the rice tender.

3. Place the rice into a bowl and with a spatula gently mix in about ¼ cup of Mirin and rice vinegar.

Rice for Sushi \ Using Chopsticks ::: 10 | 11

Using Chopstick s1. Place one chopstick in the crook of your

thumb and index finger. The chopstick should be at the base of your thumb and your thumb should be about ½" the way down from the broad end of the chopstick.

2. Rest the chopstick on your ring finger between ½" and ¾" the chopstick. The first chopstick should now be very stable with one end secured between your thumb and index finger and the other end resting on your ring finger.

3. Place the second chopstick in your hand the way you would hold a pen. It should slightly rest on the tip of your thumb and be held into place with support from your middle finger.

4. Use your index and middle fingers, practice moving the tip of the top chopstick up and down. The bottom chopstick should remain still.

Ingredients Traditionally, sushi has been largely fish based, but ingredients other than fish and seafood are becoming increasingly popular. Tofu is a recent arrival in the repertoire, as are snow pea sprouts.

Avocado It's best to use ripe and firm avocados. The best ones for sushi have a thin, smooth skin and green and gold flesh.

Brown Rice Using brown rice to mix other ingredients in rest sushi recipes is relatively new. The advantages to using brown rice are that its healthier than white rice. But a downside to that is that it is not as sticky, which is important when trying to get that piece of sushi from your plate with chopsticks, and without it falling apart.

Cucumber

Cucumber are often used as a filling and as decoration in sushi rolls.

Ingredients ::: 12 | 13

Seasoned Sushi Vinegar You can make sushi vinegar by adding sake, salt and sugar. The use of mirin is optional but it's much easier to buy a bottle labeled "seasoned sushi Vinegar".

Fresh ginger Ginger slices are pickled in salt and sweet vinegar. small amounts of ginger are eaten between bites of sushi to clean the palate.

Seaweed Better quality seaweed is thick and has a tight and even texture. These are used for making maki zushi, cut into pieces to eat with onigiri, or crumbled over cold soba noodles, seafood domburis, and other dishes. It has a crisp texture that melts in the mouth, and it is fun to eat plain.

Fish

To assure the freshness of the fish, it should be inspected vigilantly. The gills should be bright red, no slimy. The scales should not come off easily. When you press the fish, the skin should “bounce back” as if one pressed one’s own forearm or cheeks. It should not have any fishy smell.

California Roll ::: 14 | 15


California Roll

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 crabmeat mixture 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" pieces.

Ingredients

1 cup sushi rice

8 nori seaweed sheets

2 tablespoons sesame seeds

½ cup imitation crab meat, finely chopped

3 tablespoons mayonnaise

1 avocado, peeled, thinly sliced length wise

½ cucumber

Not popular just in California but around the world, this Americanized sushi has one of the one most appealing flavors for all ages. Crabmeat, mayonnaise, and avocados are a classic combo that will keep your family asking for sushi seconds.

Directions

1. slice the tuna into 1" × 2" rectangles, about ¾" thick.

2. Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger. Take the rice and form a rectangular shape to stick the tuna slices to.

3. spread ¼ – ½ teaspoon of wasabi paste onto the slice of tuna. Place the rice block on top, and press gently to shape the sushi. Repeat with remaining ingredients to make several sushi pieces.

Ingredients

8 oz raw fresh tuna fillet

2 cups cooked sushi rice

½ tablespoons wasabi

Serves 12Active time: 40min

Fresh Tuna Sushi ::: 16 | 17

Fresh Tuna SushiA sushi recipe as simple as they come. Select only the highest quality fresh tuna for this dish; you will be rewarded with thick, velvety sushi rolls that taste exquisite.


Ingredients

1¼ cups water

1 cup uncooked sushi rice or short-grain rice

¼ cup sugar

¾ cup light coconut milk

¼ teaspoon salt

10 orange slices

20 fresh strawberries

Directions

1. Place water and rice in a medium saucepan. Bring to a boil over high heat; reduce and simmer until liquid is almost absorbed, about 15 minutes. Remove from heat and let sit for at least 12 minutes.

2. Place rice, coconut milk, and salt in a large mixing bowl. Mix until thoroughly combined, cover, and let rest for 15 minutes.

3. Dampen hands with cold water and divide rice into 20 equal portions, shaping each into a rounded ball. Press each ball into an oblong oval and place on a lined baking sheet.

4. Top with orange slices and berries. Chill until service.

Fruit Sushi ::: 18 | 19

Fruit SushiAlso commonly referred to as “frushi,” these rolls are made with fresh fruit for a poppable snack or dessert. Sticky rice is cooked in coconut milk for an extra silky, sweet quality. Experiment with whatever fruits you have on hand at the time the kids will love these!


Directions

1. lay the fish on a plate and spread the wasabi paste along the middle of the fillet. slice the fish into bite-sized pieces about ¼" – ½ " thick.

2. Moisten hands with cold water and place a small piece of sushi rice in your palm to form it into a ball.

3. Firmly press one or two pieces of fish, depending on the size, onto the rice. Use your hands to shape it into an oblong log.

4. serve with soy sauce for dipping.

Ingredients

4 ounces raw fish of choice (such as salmon or tuna)

1 tablespoon wasabi paste, to taste

1 cup cooked sushi rice

¼ cup soy sauce, for serving

Nigiri Roll ::: 20 | 21

Nigiri RollThis three-ingredient sushi recipe is different than a sushi roll because it is not rolled at all. Rather, rice balls are gently stuffed with bite-sized pieces of wasabi and fish, which are then dipped into soy sauce for a quick satisfying meal.


Ingredients

4 ounces raw fish of choice (such as salmon or tuna)

1 tablespoon wasabi paste, to taste


¼ cup soy sauce, for serving

Directions

1.In a large bowl, mix together the crab, cream cheese, Worcestershire sauce, garlic salt, and avocado.

2.Place a small amount of the crab mixture on a nori seaweed sheet; roll the sushi into a log jelly-roll style. slice into ¾" pieces.

3. serve immediately.

Nori Crab ::: 22 | 23

Nori CrabTechnically not a sushi, these rolls are made without any rice. Rather, tender crab is mixed with seasoned cream cheese to make a rich, luscious filling for nori seaweed sheets. A slightly sweet, slightly extravagant roll to serve alongside a traditional sushi.


Ingredients

8 oz block cold cream cheese, cut into long, thin sticks


4 oz smoked salmon, thinly sliced


2 green onions

Directions

1. Place one sheet of nori seaweed on a bamboo rolling mat—make sure the shiny side is facing down. 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 6 pieces and serve immediately while fresh.

Philly Roll ::: 24 | 25

Philly RollIt’s a simple, no-frills recipe using cream cheese, smoked salmon, and rice. The smokiness of the salmon is similar to bacon, and combined with the sweet, comforting quality of cream cheese, this dish is perfect for those that swear they wouldn’t like sushi.


Ingredients

6 oz raw fresh salmon, thinly sliced

2 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon wasabi paste

6 nori seaweed

½ cup cooked sushi rice

1 6" pickled radish, thinly sliced

Directions

1. Place salmon in large bowl with soy sauce and sugar. let rest in marinade 5 minutes. Drain salmon and coat with wasabi paste.

2. Place seaweed sheets on large plates and place 2 tablespoons of rice on each sheet. Place one strip of salmon and one strip radish in the center; roll to form sushi.

3. slice and serve with pickled ginger and extra soy sauce.

Salmon Sushi ::: 26 | 27

Salmon SushiA simple rolled sushi, this recipe features raw salmon as its filling, marinated in a sweet soy sauce. If pickled radish is unavailable, you may substitute pickled ginger or a thin slice of cucumber instead.


fIngredients 2 cups potatoes mustard oil

1 teaspoon rice wine vinegar

1 teaspoon mustard

3 teaspoon salt

½ teaspoon wasabi paste

½ cup cray fish

Directions

1. Place boiled potatoes in a large bowl and mash with a fork. Add mustard oil, vinegar, mustard, salt, and wasabi paste. Mix until combined. set aside to cool.

2. Using hands, roll cooled potato mixture into bite-sized logs about 2" long. Top each log with a cray fish.

3. serve warm

Cray Fish

Cray Fish ::: 28 | 29

An unsuspecting combination of potatoes and mustard create a smooth, tangy filling used in place of the usual sushi rice. Olive oil or butter may be substituted for the mustard oil if necessary, but add just a dab more of the prepared mustard.


Ingredients

½ cup rice vinegar

2 tablespoons sesame oil


2 cups cooked short-grain rice

1 cup cucumber strips

1 cup cooked sweet potatoes

2 tablespoons toasted sesame seeds

Directions

1. In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain.

2. lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds.

3. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll). Allow to chill for at least 3 hours before slicing. slice with a damp knife into ½ thick slices.

Vegetarian

Vegetarian ::: 30 | 31

Not all sushi rolls must have seafood inside; in fact, many do not. This recipe uses cooked sweet potatoes, which impart a sweet, creamy quality, and raw cucumbers, which give a contrasting crispness to the rolls.

The conversions given in the recipes are approximate. Whichever system you use, remember to follow strictly thereby ensuring that the proportions are consistent throughout a recipe. Oven temperature guide

The Celsius (°C) and Fahrenheit (°F) temperature in this chart apply to most electric ovens.

Guide to Weights & Measures

Weights

Imperial Metric

Volume Imperial Metric Cup

1 fl oz 30ml 02 fl oz 60ml ¼3 fl oz 90ml ½4 fl oz 125ml ¾5 fl oz 150ml 16 fl oz 180ml 1¼8 fl oz 250ml 1½10 fl oz 300ml 1¼12 fl oz 375ml 1¾13 fl oz 400ml 2

¼ oz 10 g½ oz 15 g¾ oz 20 g1 oz 30 g2 oz 60 g10 oz 300 g11 oz 350 g12 oz 330 g13 oz 375 g16 oz 500 g

Guide ::: 32 | 33

Colophon The book was designed to be simple and use a lot of strong images. I also use a lot of space to give the eye a place to rest; there is less text throughout the book so one can focus on the effective images that will make the reader hungry. Univers and Rolina are the only fonts that have been used through out the book. They both have nice contrast and they go with the whole modern sushi book concept.

Colophon ::: 34 | 35

HISTORY::: 2|3FEVEN AMENU | GD231 | W111


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