Cooking Camp 2018

JAPANESE RICE

(Stovetop Method) Yield: 6 cups rice, sufficient for 6 to 8 sushi rolls, cut into six pieces each Serves: 8 3 cups Japanese short-grain rice 3¼ cups water Additional water for soaking the rice Rinse rice in colander or sieve. Soak in large bowl of water 30 minutes Rinse rice again, until water runs clear Place drained rice in pot (6-8 cup size) with tight-fitting lid Add 3¼ cups fresh water Heat on HIGH until rice begins boiling Turn heat down and simmer about 15 minutes, covered Turn off heat and let stand about 10 minutes. Do not uncover Uncover rice Do not stir or rinse rice Place rice in large non-metallic bowl FOR SUSHI Sushi Flavoring: ? cup rice vinegar 3 tablespoons sugar Pinch salt (optional) Combine rice vinegar and sugar in small saucepan and heat just until sugar dissolves. Add pinch of salt if desired. Cool rice by fluffing with wooden spoon, while fanning rice (with paper fan, or other flat object, such as sheet of cardboard or file folder). This allows hot rice to become cool to touch, without adding water Sprinkle vinegar mixture over rice and mix gently, lifting rice from bottom of bowl until rice is coated with vinegar mixture and golden in color.

(automatic rice cooker method) Follow manufacturer's directions and use plastic measuring cup included with the rice cooker – that cup is calibrated to the measurements inscribed inside pan. Measure out rice with included cup (six cups is a good amount to prepare sushi rolls for 8 people) Rice should be measured into sieve or strainer with small holes, and rinsed under running water until the water runs clear. Place rinsed rice into inner pot of rice cooker. Turn on switch. Because the rice cooker takes time to heat up, it is not necessary to soak the rice as in the stovetop method. A word about rice cookers: with a rice cooker, rice can be cooked ahead of time and kept warm until needed.

Once cooking is completed, follow MASTER RECIPE for cooling and Flavoring rice

INARIZUSHI

Yield: Serves 8 Simplest sushi! Made from dried, flavored tofu. 4 cups sushi rice prepared from master recipe 1 can Inarizushi no moto (prepared, flavored tofu skins) 1 small package beni shoga (red, shredded, pickled ginger) Remove inarizushi pouches from can. Drain. Gently tease pouch open from cut end until completely open Make a ball (about ½ cup) of the prepared sushi rice and insert gently into pouch. Compress pouch and fold over rice. Set onto serving platter and sprinkle with beni shoga

TEKKA MAKI

(seaweed-on-outside, raw tuna inside sushi roll) Yield: serves 8 (4 pieces per person) Equipment: bamboo sushi rolling mat Prepared sushi rice per master recipe (4 cups) Nori seaweed sheets Sashimi grade tuna cut into thin lengthwise strips Cut or break nori seaweed in half crosswise Rolling Technique: With thumbs, lift edge of mat away from you. Flip over to cover filling with rice and nori. Do not roll! Press firmly – gently moving pressure along entire length of roll. Lift mat. Reposition nearly completed roll into center of mat. Roll again into firm cylinder. Cut completed roll in half, in half again, and in half again. Examples of other fillings for Maki rolls: Kappa Maki: 1 Japanese cucumber (or Kirby pickling, or Persian, or English – any cucumber which is not waxed on the outside) cut in thirds, crosswise then cut third lengthwise into matchstick Oshinko Maki: (Japanese pickles) Philadelphia Roll (salmon/cream cheese)...

CALIFORNIA ROLL

(rice outside/nori seaweed inside) Equipment: Bamboo sushi rolling mat (covered with plastic wrap or placed into plastic bag to prevent rice on outside of sushi roll from sticking. Bowl filled with 2 cups water, deep enough to dip chef's knife into 2 cups prepared sushi rice per master recipe 1 small package nori seaweed sheets Filling: Avocado, cut into approximately ¼-inch strips Japanese Cucumber (if available, otherwise "Persian" or "Kirby" or "English" cucumber (cucumber which is not wax coated) cut into approximately ¼ -x 2-inch strips Kani Kamaboko - known in American markets and delis as sea legs or crab legs (crab flavored fish product) Sesame seeds (toasted, light colored) Wasabi horseradish powder (3 tablespoons powder mixed with about 2 tablespoons cold water or premixed Wasabi in tube – or grated fresh wasabi root ($$$) Garnish: Black sesame seeds, Fish roe Assembly of California roll: Cut or break nori sheet in half lengthwise

Note: Nori sheet is rectangular. Lengthwise break creates a more narrow strip of seaweed for California Roll (inverse of traditional Japanese sushi roll where Nori is on the outside) Place plastic wrap or plastic bag covered bamboo sushi mat on table with slats horizontal at edge of counter Place THIN layer of sushi rice on rolling mat Lay nori over rice horizontally, at approximate midpoint Place avocado, cucumber and crab strips horizontally across rice Dab with wasabi paste Rolling technique: Do not "roll" at this point: Lift mat with fingers. Cover and contain ingredients with mat. Press gently with mat still in place. Gently apply even pressure to entire length of roll. Lift again and using mat, roll into cylinder. Press more firmly – do not squeeze. Remove rolling mat from completed roll Sprinkle roll with black sesame seeds or fish roe Dip sharp chef's knife into water. Tap knife on side of bowl to drain water off knife. Slice sushi roll into half, gently forcing knife through nori inside sushi roll. Place two half rolls together, slice in half. Slice in half again. Serve with soy sauce and more wasabi if desired