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Culinary Fundamentals |
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How To Make Sushi
Short primer on rolling sushi.
Sushi Chef Tools
Hard Cutting Board
Bamboo Rolling Mat
Sushi Knife 8" with traditional Ho wood handle
Rice Paddle
Nigiri Sushi Molds
Sushi Oke - A well crafted wooden bowl for cooling your rice in after cooking.
Sushi Plating and Presentation
Sushi Plates
Chopstick Rests
Bento Box - handsome lacquered wood boxes, with which you may be served in a
nice Japanese restaurant.
Sushi Ingredients
Freshest Seafood and Vegetables
Pickled Ginger (Gari)
Japanese Horseradish Powder (Wasabi)
Nori
Nori are thin, dried seaweed sheets. Nori is most typically toasted prior to
consumption. Nori should be kept in a sealable plastic bag as it can get damp
and lose its flavor. Keep it in the refrigerator and use within a month. Nori
is extremely low in calories and rich in minerals. You get mulitples of 10 sheets
per package, each sheet has perforations, 6 perforations per sheet.
Sushi Rice Recipe
The consistency of the rice is a key element in rolling sushi. This sushi recipe
is the basic technique for producing the glutinous, vinegar-flavoured rice that
forms the basis of all types of sushi. Matured, Japanese or Californian short-grain
rice is essential. To vary the quantity of cooked rice, remember that the ratio
of uncooked rice to water should be 1 part rice to 1 1/4 parts water.
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