Sushi class (Albany, CA, 26 April '97)

Professor: Mary Ko.

 

Sushi terms

Ingredient preparation

Sushi preparation

Sushi recipes

 

 

 

Here are the notes I took during a sushi class at Albany, CA, in 1997. The professor was a nice Japanese lady, Mary Ko

It takes about 8 to 9 years to become a sushi chef as you have to learn everything about fish, how to choose them for freshness, how to cut them, some parts of fish as in 'blow fish' are indeed highly toxic for human beings. So with these notes, you will only be able to make the sushi, but you will not be a chef! Be carefull, do not use raw fish without telling the fishmonger it is for sushi and NEVER use raw salmon!!

 

Sushi terms:

 

Fish:

Sauces:

Spices, vegetables,...

Material:

 

 

Ingredient preparation:

 Before confection of sushi, you need a few hours to prepare all the ingredients, cook them, cut them, mix them, etc....

 

Egg omelet strips:

 

  1. Beat the eggs, sugar and salt until blended but not frothy.
  2. Heat a skillet, lightly oil the pan. Wipe off the excess oil. Pour half of the egg mixture in the pan, tilt the pan to spread the egg mixture evenly. Cook until dry (about 1 minute). Loosen the edges with a spatula , turn the omelet and cook for 15 seconds. Transfer the omelet to a chopping board. Repeat with the remaining egg.
  3. Slice the egg into very thin strips or dice. If you want it fluffier, put a few drops of water on the side of the pan during cooking and cover.

Shrimps:

remove the vein on the back of the shrimp. Put on a skewer in the length and cook for a few second in a pot of boiled water and then directly in cold water. Butterfly the shrimps (cut them in the length and spread them so they look like butterfly).

Seaweed:

toast each seaweed sheet by passing it above an electric stove at medium heat. Do not stay to long over the stove, you have to pass and pass again quickly. Cut in strips.

Cucumber:

Cut in two pieces in the length, remove seeds, and peel. Cut in five long strips.

Tuna, fake crab:

cut in pieces so they fit in sushi press.

Avocado:

cut slices at the last minute.

Daikon:

Grate in the length and put in cold water in the fridge to make it crispy and remove the strong taste. At the last minute, take out of the fridge and drain.

Tezu - Hand vinegar:

  1. Mix water, vinegar and salt in a small bowl

This liquid is used for dampening fingers, hands and rice paddle to prevent sticking when shaping balls of rice.

Leftovers:

Mix the leftovers together and garnish with tobiko.

  

Sushi preparation:

 Rolls (or futo maki):

Damp your hands and the knife in tezu (hand vinegar); take a sheet of Nori and put it on the makisu (rolling mat); put rice on half of the sheet, a cucumber strip, egg, gourd, fake crab, avocado, etc.... Put a little bit of rice at the other end of the sheet before rolling it, to stick the other end after rolling. Roll and squeeze with the mat, and cut 8-9 rolls with a sharp knife. Spread shrimp flakes on each for garnish.

Nigiri sushi:

Damp the sushi press in cold water first. Put a piece of fish or fake crab in press, on the hole side. Put rice on it (it must be full enough). Press with TWO hands to avoid breaking the press.

Garnish:

roll a strip of seaweed around the eel nigiri sushi.

 

 

Sushi recipes:

Charachi sushi (scattered sushi)

 

  1. Soak the mushrooms in hot water until softened (10 min). Drain and squeeze out the excess liquid from the mushrooms. Cut off and discard the stems, dice the mushrooms.
  2. Heat the chicken broth, soy sauce, mirin and sugar in a small saucepan. Bring to a boil. Allow the mixture to simmer for 5 minutes. Add the mushrooms and the carrots. Stir and allow it to cook uncovered until most of the liquid has evaporated (5-10 minutes). Add the peas, cook 1 minute.
  3. Fold the vegetable mixture into vinegared rice with a wooden spatula or paddle, do not smash the rice kernels. Place in a large bowl or mound on a platter.
  4. Garnish with strips of egg omelet or diced egg omelet and the toasted Nori.

 

Shari (vinegared sushi rice)

It makes about 9 cups

 

  1. Rinse 3 times under cold running water until the water runs clear. Let the rice drain in a sieve for 10 minutes.
  2. Place the rice and 3 1/3 cups of water in a medium saucepan with a tight fitting lid. Bring to a boil. Reduce the heat to low. Cook for about 15 minutes.
  3. Remove the rice from the heat. Remove the cover. Spread a kitchen towel over the saucepan. Replace the cover. Let the rice stand 15 minutes.
  4. Heat the vinegar, sugar and salt in a small saucepan. Stir until the sugar is dissolved. Set it aside to cool.
  5. Transfer the rice to a stainless steel bowl (do not use the crust from the bottom). Spread the rice out and add the vinegar mixture. Fold the mixture carefully with a wooden spatula. Fan the rice with a paper fan as you fold the rice. Do not smash the rice kernels. When the liquid has been absorbed, toss and fan the rice until the rice is at room temperature and glossy, about 10 minutes.
  6. Cover the rice with clean kitchen towel; let it stand at room temperature until ready to use but no longer than 1 1/2 hour. Do not refrigerate.

 

Inari sushi (fried bean cake - Tou Fu Puff - filled with vinegared rice)

 

  1. Scald the deep fried bean cake with boiling water and wrap in a clean kitchen towel or paper towel to eliminate the excess oil.
  2. Combine the dashi, mirin, soy sauce and sugar together. Bring to a boil in a saucepan.
  3. Place the deep fried bean cake in the soy mixture. Cook for 5-10 minutes. Stir occasionally. Remove the bean cake when light brown. Drain.
  4. Mix the carrot into the vinegared rice.
  5. Fill the bean cake with the vinegared rice. Gather the open end together. Place the open end down on a plate.

 

Drop me a line for any comment. Nathalie Malengreau - 27 April 1997.