Sushi, an iconic dish in Japanese cuisine, holds immense cultural and culinary significance. Its artful presentation, delicate flavours, and meticulous craftsmanship reflect Japan’s reverence for tradition and pursuit of perfection (called Kaizen). In our cooking class, you will learn to prepare two types of sushi:
1. Uramaki – an inside-out roll, with seaweed on the inside, and rice and toppings on the outside.
2. Futomaki – a thick sushi roll, wrapped in seaweed on the outside.
Let’s start with the vinegared rice (Shari), which is a crucial component of Japanese sushi:
- Wash the rice:
- Rinse 250 grams of sushi rice thoroughly for 2-3 minutes until the water runs clear.
- Drain the rice and let it sit for at least 30 minutes.
- Prepare the dressing:
- In a small pan, mix 4 tablespoons of rice vinegar, 2 teaspoons of sugar, and 1 teaspoon of salt.
- Bring the mixture to a boil until the salt and sugar dissolve, set aside.
- Cook the rice:
- Place the drained rice in a large pan with 300 ml of water (1.2 times the weight of the rice).
- Bring the water to a boil while stirring the rice.
- Boil for 2 more minutes, then reduce the heat to the minimum, cover the pan with a lid, and cook for 5-6 additional minutes without stirring.
- Turn off the heat and let the rice sit in the covered pan for 15 minutes.
- Cool and season:
- Remove the lid, fluff the rice, and let it cool slightly in the pan.
- Transfer the rice to a large bowl.
- Add the prepared dressing and mix well using a wooden spoon (avoid using a metal spoon).
Preparation instructions for Uramaki Chicken Teriyaki with Avocado:
- Teriyaki sauce:
- Grate a small piece of peeled ginger and extract the juice.
- Mix 1 teaspoon of ginger juice, 4 tablespoons of soy sauce, 4 tablespoons of sake, 4 tablespoons of mirin, and 2 tablespoons of sugar in a small pan.
- Boil on medium heat, then simmer for 15-20 minutes to thicken the sauce. Set aside.
- Chicken preparation:
- Slice a chicken breast lengthwise into 3-4 pieces and sprinkle with salt.
- Heat 1 teaspoon of sesame oil and 1 tablespoon of vegetable oil in a frying pan.
- Fry the chicken on both sides for 4-5 minutes.
- Drizzle the teriyaki sauce over the cooked chicken. Let it simmer for 2-3 minutes to infuse flavour. Set aside.
- Uramaki roll assembly:
- Place a bamboo mat inside a plastic food bag.
- Lay a half sheet of nori on the mat.
- Moisten hands with water and spread 100-120 grams of sushi rice evenly on the nori.
- Flip the nori sheet.
- Peel a cucumber and slice it in thin strips.
- Arrange chicken slices and thin cucumber strips lengthwise on the rice.
- Drizzle a bit of teriyaki sauce.
- Roll the sushi tightly.
- Peel a half of avocado and slice it in very thin slices (1-2 mm).
- Top the sushi roll with the avocado slices.
- Cover with food film, shape into a square using the bamboo mat.
- Carefully cut the sushi roll in half, then slice each half into 3 equal pieces.
- Remove the food film from each piece.
- Presentation and garnish:
- Decorate your uramaki with sesame seeds.
- Serve with wasabi and light soy sauce. Enjoy!
Preparation instructions for Uramaki Spicy Salmon with Sriracha Sauce:
- Salmon:
- We need 400 grams of sashimi-grade salmon for 4 uramaki rolls. Cut the best part of the salmon meat into 8 very thin slices (1-2mm). Set aside.
- Filling for the uramaki roll:
- Finely chop the remaining salmon and mix it with 2 tablespoons of sriracha sauce, 1 tablespoon of sesame oil, 1 tablespoon of mayonnaise, chopped scallion, and 1 teaspoon of sesame seeds.
- Uramaki roll assembly:
- Place a bamboo mat inside a plastic food bag.
- Lay a half sheet of nori on the mat.
- Moisten hands with water and spread 100-120 grams of sushi rice evenly on the nori sheet. Flip it over.
- Peel a half of avocado and slice it in strips (1-1.5 cm wide).
- Place the filling with the sriracha sauce lengthwise at the bottom of the nori sheet, and add the avocado strips.
- Roll the sushi tightly.
- Top the roll with thin salmon slices.
- Cover with food film, shape into a square using the bamboo mat.
- Carefully cut the sushi roll in half, then slice each half into 3 equal pieces.
- Remove the food film from each piece.
- Presentation and garnish:
- Use a kitchen torch to carefully sear the salmon (optional).
- Decorate your uramaki with red fish eggs (fish roe) and microgreens.
- Your spicy salmon sushi is ready to be served. Please, don’t use wasabi and soy sauce, as your roll already has all the spices and flavours inside.
Preparation instructions for Futomaki with Shiitake and Japanese Omelette:
- Japanese omelette:
- Whisk 4 eggs with 2 tablespoons of mirin, 1 tablespoon of sugar, and 1 teaspoon of soy sauce.
- Heat 1 tablespoon of vegetable oil in a frying pan, add the scrambled eggs, and cook until firm.
- Once cooled, cut the omelette into thick strips (about 1-2 cm wide) and set aside.
- Filling:
- Boil 100 ml water, pour over 5-6 dried shiitakes, and add 3 tablespoons of soy sauce and 1 tablespoon of sugar.
- Let the shiitake mushrooms marinate for 30 minutes, drain them and cut into 1 cm wide strips.
- Cut 4 surimi sticks lengthwise.
- Roast sesame seeds in a dry pan (without oil) until fragrant.
- Futomaki roll assembly:
- Lay a nori sheet on a rolling mat, with a shiny side down.
- Spread 150-160 grams of cooked sushi rice evenly over the nori sheet, leaving about 2-3 cm of the top edge uncovered.
- Wet your hands with water to handle the rice easily and prevent sticking.
- Place 1/4 of the omelette, 2 strips of surimi sticks, and 4-6 shiitake slices lengthwise along the bottom edge of the nori sheet.
- Sprinkle sesame seeds over the filling and rice.
- Moisten the uncovered edge of the nori sheet with water.
- Lift the sushi mat and roll up the nori, pressing gently to form a cylindrical shape.
- Cut the roll into 8 equally sized pieces.
- Presentation and garnish:
- Decorate with red fish eggs (fish roe) and microgreens.
- Serve your delicious futomaki sushi with wasabi and light soy sauce.
