Next Class: Bread

Jandy will be teaching us how to make a healthy white bread and a 5 grain bread.

October 27th @ 7:00pm

Temaki sushi ( cone shaped)

These cone shaped sushi are a lot of fun, you can put anything you want in them ( we put in radish sprouts and roe). The hardest part is getting the roll down; this great website has step by step directions.
http://www.makemysushi.com/make_temaki_sushi.html

Hawaiian Rolls

Hawaiian rolls vary from place to place; coconut shrimp, macadamia nuts, or spicy tuna are sometimes used instead of or in addition to what we used.

Outside ingrediants:

Rice
Nori
Roe
Seseme Seeds
Shrimp (save for later)
Kewpie mayo ( optional)

Inside

Avocado
Mango
krab or crab (if you have the cash)
Cucumber

Lay nori down top with rice,sprinkle with roe and sesme seeds. Flip it over so the rice is underneath. Add inside ingredents and roll it up.Place shrimp on top and press them in. Top with little drops of kewpie mayo on each shrimp head. slice and enjoy.

Gimbap / Kimbap

Ingredients:
•Dried seaweed (nori)- 4 sheets
•2 cups cooked rice
•2 tsp sesame oil
•2 tsp salt
FILLINGS
•1 carrot, julienned
•cucumber, cut into long strips
•2 eggs
•Spam
•1/2 pound of spinach, parboiled
•pickled radish, cut into strips



•ALTERNATE POPULAR FILLING SUGGESTIONS:
•smoked salmon and cream cheese
•kimchi and cheese
•spam, mayo, and veggies
•ham and cheese
•tuna salad with romaine lettuce and cheese
•fresh or seasoned vegetables for vegetarians
•beef (bulgogi)
•imitation crab (optional)
•fishcake (optional)

Preparation:
1.When rice is almost cooled, mix with sesame oil and salt (optionally add black pepper and sesame seeds).


2.Stir fry carrots briefly with a dash of salt.


3.Stir fry cucumber with a dash of salt.


4.Whisk eggs until evenly yellow and fry into flat omelet.


5.Cut cooked egg into long strips.


6.Cook bulgogi according to recipe directions.


7.Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.


8.Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).


9.Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.


10.Lay the other fillings down on top.


11.Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.


12.As you continue to roll, pull the whole thing down towards the end of the bamboo mat.


13.Spread a tiny dab of water along the top seam to hold the roll together.


14.Set aside and continue with other seaweed sheets.


15.Cut each roll into 7-8 pieces.

directions taken from http://koreanfood.about.com/od/riceandnoodlerecipes/r/kimbap.htm and adjusted to what we made.