Sushi Workshop | Salud Cooking School

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Our final cooking class of our stay-cation was a Sushi Workshop. I’ve always wanted to learn how to make Sushi, (although I’m not a fan of the whole raw fish thing…) so this class let me check another thing off my foodie to-do list.

Not to be redundant, but here’s our menu from the class (with a few additions…)

Menu

Tropical Vegetable Rolls

California Rolls

Philadelphia Rolls

Nigiri / Sashimi

Spicy Tuna Rolls

Corn & Edamame Salad

Coconut Ice Cream

Sushi Facts:

  • It’s a 20th century invention
  • Less is more (when it comes to rice ingredients etc… you don’t want to overdo your sushi roll!)
  • Nigiri – fishermen would go out and catch the fish, prepare it and place it on top of their rice.
  • Sashimi – just fish, no rice.
  • Sushi requires a bit of mise en place i.e. preparation before the actual sushi can be made.
One of the many vegetables we prepare and use that night.
One of the many vegetables we prepare and use that night.

We made our Tropical Vegetable Rolls and the Corn & Edamame Salad first.

Bell Peppers all sliced and ready.
Bell Peppers all sliced and ready.
Time to roll it up.
Time to roll it up.
All done and ready to enjoy.
All done and ready to enjoy.

Tropical Vegetable Rolls

Ingredients:

  • 1 package rice paper wrappers, prepared according to package directions
  • 12 ounces shredded carrots
  • 1 seedless cucumber, peeled and cut into matchsticks
  • 2 ounces rice stick noodles, cooked according to package directions
  • 1 mango, peeled, cored and cut into strips
  • 1/2 of a head of red cabbage, shredded
  • Fresh Cilantro leaves

Lay the softened rice paper wrapper on a clean work surface. Layer ingredients horizontally on the wrapper, along the edge closest to you. Fold in the sides of the wrapper and tightly roll the rice paper away from you and transfer to a place, seam side down. Using a very sharp knife, cut the rolls in half on a diagonal. Serve cold with peanut dipping sauce.

Peanut Dipping Sauce

Ingredients:

  • 3/4 cup natural-style creamy peanut butter
  • 1/4 to 1/2 cup water
  • 3 tbsp. hosin sauce
  • 2 tbsp. freshly squeezed lime juice (from about 1 1/2 medium limes)
  • 4 1/2 teaspoons soy sauce
  • 1 tbsp. granulated sugar
  •  2 1/4 tsp chili-carlic paste
  • 1 medium garlic clove, mashed to a paste
  • 1/2 tsp toasted sesame oil

Mix all ingredients in a medium bowl until well-combined.

Now for the Edamame & Corn Salad…

My sister Ashley Jane mixing up the salad.
My sister Ashley Jane mixing up the salad.

 

Corn & Edamame Salad

Ingredients:

  • 12 ounces frozen shelled edamame, about 2 cups
  • 1 bag frozen corn kernels, fire roasted if available
  • 1/4 cup finely diced red onion
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped fresh basil leaves
  • 1 tbsp rice vinegar

In a small bowl, whisk together scallion, basil, garlic, salt, pepper, and vinegar. Slowly drizzle oil in while constantly whisking. Place the edamame, corn, scallion, and tomatoes into a large bowl and stir to combine. Pour dressing over this mixture and toss. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

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Time to enjoy...
Time to enjoy…

Next up… California & Philadelphia Rolls…

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Prep and Creation of our Sushi…
Philadelphia Rolls
Philadelphia Rolls
Yum... Philadelphia and Mango only roll for me...
Yum… Philadelphia and Mango only roll for me…

Philadelphia Roll

Ingredients:

  • 1 sheet nori (dried seaweed for sushi production)
  • 1/2 cup prepared sushi rice
  • 2 ounces English cucumber, cut into large sticks
  • 1 strip Smoked Salmon
  • 2 tbsp. Cream Cheese
  • 1 tsp. Scallion, minced

In a small bowl, mix cream cheese with scallion and season with salt and pepper. Begin the rolling process by covering the sushi rolling mat with plastic wrap. Lay the nori on the mat and speed the the sushi rice in an even layer across the entire sheet, leaving an inch at the end farthest away from you.

Starting an inch away from the beginning of the rice (end closer to you,) evenly place the cream cheese, salmon and cucumber in a thin line through the center of the nori. Taking hold of the sushi mat on the side closet to you, bring the edge of the rice up the meet the rice just beyond your filling. Pick the mat up, and continue rolling away from you, gently resign the roll into a cylinder after each rotation.  Finish by lightly wetting the uncovered nori with the te-zu and roll the cylinder over it and press the entire roll into an even cylinder.

Gently sawing with a very sharp knife cut off a small pieced at either end of your roll to create even edges. Cut in half, and cut each half into 2 even pieces.

California Roll.
California Roll.

California Roll

Ingredients:

  • 1 sheet nori (dried seaweed for sushi production)
  • 1/2 cup prepared sushi rice
  • 2 ounces English cucumber, cut into large sticks
  • 2 ounces crab meat
  • 4 thin slices of Avocado, approximately 1/4 inch
  • 1 tbsp sesame seeds, toasted

Begin the rolling process by covering the sushi rolling mat with plastic wrap. Lay the nori on the mat with the shiny side down and spread the sushi rice in an even layer across the entire sheet. Sprinkle the rice with the sesame seeds.

Flip the nori over onto the rice side so that nori is now facing up. Moisten the far edge of the nori with some of the prepared te-zu and evenly place the avocado, crab meat and cucumbers in a thin line through the center of the nori. Taking hold of the sushi mat on the side closet to you, flip the side of the California roll over to wrap around the fillings, pulling the roll taut as you go.

Finish by completely rolling the California roll out of the mat. Slice into six even slices, making sure to clean your knife in-between cuts to ensure a clean cut.

Now for the Spicy Tuna Rolls…

Spicy Tuna Rolls
Spicy Tuna Rolls

Spicy Tuna Rolls

Ingredients:

  • 1 lb sashimi grade tuna, shredded or 1 lb cooked shrimp (70-90 count)
  • 1 1/2 cups mayonnaise
  • 1/2 cup hot chili sauce, preferably Sriracha
  • 2 tsp sesame oil

In a small bowl, combine mayonnaise, chili sauce and sesame oil. Set aside.

Place tuna or shrimp in the bowl of a food processor fitted with a steel blade. Pulse until shrimp are coarsely chopped. Transfer to a medium bowl. Add enough of the mayonnaise mixture to moisten, or to taste. Roll in nori and sushi rice and cut into 8 pieces each. Sprinkle with toasted sesame seeds.

Dessert time… a lovely dairy-free dessert made from coconut milk.

Coconut...
Coconut…

~thefoodie

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