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.

Quick California Rolls

Sushi Rice

Alton Brown from Good Eats ( this is a quicker version )



Traditional Style ( this takes several hours)

Sushi Rice Ingredients:
2 cups short grain rice
4 1/2 tablespoons rice vinegar
2 teaspoons salt
2 cups water
4 teaspoons sugar

Making the Sushi Rice
Mix the vinegar, salt and sugar. Stir well and set aside and allow solids to dissolve completely
Add the dry rice to a medium-sized bowl. Add water to cover. Gently massage the rice between the fingers to wash starch off the surface of the rice grains. Carefully pour off water or use colander to strain the rice. Repeat as needed until rinse water returns clear.
Cover the rice with water and set aside until rice turns milky white, about 20 minutes. Drain rice well.
If using an electric rice cooker, follow the manufacturer’s instructions for washing, draining and cooking the rice
Place rice in a medium-sized heavy-bottomed pot with a close fitting lid. Add 2 cups of water and heat over medium heat until boiling using a rice paddle to stir and scrape down rice grains. When boiling, cover pot and reduce heat to medium low and simmer until liquid water just disappears, about 5 to 8 minutes. Turn heat to very low and continue heating to steam the rce until completely cooked, about 10 to 15 minutes. Remove from heat and allow the still covered pot to cool for 10 minutes.
After the rice has cooled for awhile but still warm, we need to season the rice with sushi-su, the vinegar, sugar and salt mixture. To season the rice, carefully turn out the rice into a large flat glass or other non-reactive container (no metal containers). Discard any overcooked rice grains on the pot bottom. Use the rice paddle to spread the rice grains. Slowly add the sushi-su while mixing the rice in a folding motion. Use a fan or even a folded newspaper to fan and cool the rice to near room temperature. Cover to keep from drying, and set aside but do not refrigerate. Rice made in the morning is just about right to make sushi in the afternoon.


from:http://www.twentymile.com/Cookbook/sushiroll01.htm

Vegetable roll

Fillings (pick 3 to 4):

1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1(4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce
Special equipment: Bamboo sushi mat


To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.

Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi for ward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.

Serve with bowl of soy sauce for dipping.

from foodnetwork
http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-sushi-rolls-for-all-ages-recipe/index.html