Sushi Masterclass with Midori – Recipes

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Sushi Masterclass Recipes

We hope you enjoyed your class and are ready to recreate the dishes at home. If you have any questions for Midori, get in touch lovetocook@foodsorcery.co.uk

We Made: Norimaki – Spicy tuna roll, Uramaki – California roll, Temaki – Teriyaki salmon cone, Ume Onigiri, Gyozas

Norimaki – Spicy tuna roll 

Ingredients – makes lots, this should use a full pack of wrappers – circa 30-40

  • 2 x nori sheets
  • 300g sushi rice 
  • 60ml rice vinegar (or pre-bottled 100g sushi vinegar) 
  • 60g sugar
  • 10g salt 

Filling: 

  • 80g sashimi grade tuna
  • ¼ Cucumber 
  • 1 tbsp Kewpie mayo
  • 1 tsp Gochujang paste
  • ½ tsp Sesame oil 

Method:

  1. Make sushi rice and cool to approx. 20C. 
  2. In a saucepan, add rice vinegar, sugar and salt and stir on low heat until sugar and salt have fully dissolved. Do not boil. Let cool. 
  3. Pour sushi vinegar over rice using paddle to distribute evenly then using a cutting motion to coat the rice without making it mushy.  
  4. Slice cucumber into long strips (the length of the nori sheet) 
  5. Cut tuna into small pieces. 
  6. In a bowl, combine kewpie mayo, gochujang and sesame oil, then add the tuna, coating it in the sauce. 
  7. Lay nori sheet on mat – textured side facing up. 
  8. Spread a thin layer of rice over nori leaving a ½ inch margin along the top. 
  9. Place spicy tuna and cucumber horizontally over the rice. 
  10. Using the mat, roll the nori over the filling and secure lengthwise. 
  11. Release the mat, then roll again to the edge. 
  12. Use the mat to shape the sushi, ensuring its fully packed with minimal air pockets within. 
  13. With a sharp knife, cut into 6-8 pieces. 

Uramaki – California roll 

  • 2 x nori sheet
  • 300g sushi rice
  • 60ml rice vinegar (or pre-bottled 100g sushi vinegar)
  • 60g sugar
  • 10g salt

Filling:

  • ¼ Avocado
  • ¼ Cucumber
  • 4 Crab sticks
  • 10g Sesame seeds

Method:

Make sushi rice and cool to approx. 20C.

  1. In a saucepan, add rice vinegar, sugar and salt and stir on low heat until sugar and salt have fully dissolved. Do not boil. Let cool.
  2. Pour sushi vinegar over rice using paddle to distribute evenly then using a cutting motion to coat the rice without making it mushy.
  3. Cut cucumber into thin long strips. Cut avocado into thin slices.
  4. Lay nori sheet on mat – textured side facing up.
  5. Spread a thin layer of rice over nori leaving a ½ inch margin along the top.
  6. Flip nori so that rice is touching the mat.
  7. Place fillings along the centre.
  8. Using the mat, to shape the sushi, ensuring its fully packed with minimal air pockets within.
  9. Roll the sushi in sesame seeds so they coat the rice.
  10. With a sharp knife, cut into 6-8 pieces. Covering the top of the roll with clingfilm helps this process, ensuring clean cuts. Wipe your knife between slices.

Temaki – Teriyaki salmon cone

  • 2 x ½ nori sheet
  • 6 tbsp vinegar-seasoned rice
  • salmon skin (fried)
  • 60g sashimi-grade salmon
  • 1 tbsp Kikkoman teriyaki sauce (bottled)
  • 1 pack salad cress
  • 30g takuan (yellow pickled daikon radish)

Filling:

  • ¼ Avocado
  • ¼ Cucumber
  • 4 Crab sticks
  • 10g Sesame seeds

Method:

Make sushi rice and cool to approx. 20C.

  1. In a saucepan, add rice vinegar, sugar and salt and stir on low heat until sugar and salt have fully dissolved. Do not boil. Let cool.
  2. Pour sushi vinegar over rice using paddle to distribute evenly then using a cutting motion to coat the rice without making it mushy.
  3. Season salmon skin with a pinch of salt and fry in a pan with a drop of oil. When the salmon skin hits the hot pan it will curl at the edges, so hold it flat with a fish-slice or spatula until crispy.
  4. Chop salmon into small cubes and dress with teriyaki sauce.
  5. Slice takuan into long strips.
  6. Holding the ½ nori sheet horizontally, place rice diagonally from the top left corner. Using the side of your hand, create a dip or dent in the centre for your fillings.
  7. Place the salmon, salmon skin and takuan along the dent and roll into a cone shape.
  8. Garnish with watercress.

Ume Onigiri 

  • 1 nori sheet
  • ½ cup rice
  • 10g furikake (any flavour)
  • 2 Umeboshi (Salted Japanese plums) or use sushi grade Salmon

Method:

Make sushi rice (no vinegar seasoning).

  1. Fold furikake through the rice until evenly seasoned.
  2. Wet your hands and coat them with a pinch of salt.
  3. Grab a handful of rice and create a dent in the centre, where you will add the ume.
  4. Add more rice over the plum or Salmon and shape into a triangle without squishing the rice grains and making it mushy.
  5. Wrap nori sheet around the triangular rice ball.

Pork (or Sweet Potato) Gyoza 

Ingredients: makes 8

Filling: 

  • 70g chicken thigh mince or pork mince. Veggie alternative: 70g sweet potato + 1 heaped tsp miso 
  • 2-3 leaves of Chinese leaf cabbage
  • 1 stalk spring onion
  • 2 cloves garlic
  • Thumb of ginger
  • Dash salt, pepper, MSG (optional)
  • ½ tsp sesame oil
  • 8 sheets MLS dumpling wrappers 
  • 1 tsp cooking oil
  • 1 tsp cornflour  

Dipping sauce: Kikkoman Ponzu / Chilli Oil  

Method

  1. Finely dice the Chinese leaf cabbage and place in a dish. Add a sprinkle of salt to it and massage it into the cabbage to release moisture. Leave for 5-10 minutes. 
  2. Meanwhile prepare the aromatics – finely chop the garlic, spring onion and ginger and place in mixing bowl. 
  3. Add chicken or sweet potato and seasonings including sesame oil. 
  4. Squeeze as much moisture out of the cabbage as you can before adding this to the mixture. 
  5. Combine everything well. Once fully incorporated, mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite). 
  6. Wrap gyoza. 
  7. In a non-stick pan, brown the flat sides of the gyoza with a teaspoon of neutral oil (sunflower, vegetable or rapeseed) – about 2 minutes until golden brown. 
  8. Pour in a cornstarch slurry (1:4 cornflour to water) and immediately cover with a lid. Steam for 4-5 minutes. 
  9. Remove the lid and allow any remaining liquid to evaporate before flipping onto serving plate. 

Furikake – Savoury-Sweet Seasoning

This was pre made for you, it is usually available in Asian supermarkets or make your own.

Ingredients:

  • ⁠ ⁠2-3 roasted nori sheets
  • ⁠ ½ tsp ⁠⁠salt
  • ⁠ ⁠⁠2 tsp msg powder – use Ajinomoto
  • ⁠ 2 tbsp ⁠⁠fried shallots
  • ⁠ ⁠⁠1/2 cup white sesame seeds

Method:

  1. Whizz all up in a food processor.

How to cook Sushi Rice

Method:

  1. Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
  2. 1 sushi roll needs about 100g of uncooked rice.
  3. You can soak sushi rice before rinsing for 20 minutes for more tender grains.
  4. Rinse at least 3-4 times under running cold water, until it runs clear.
  5. Rice to water ratio: 250g of rice: 330g of water.
  6. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  7. After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
  8. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  9. Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
 

Sushi Seasoning

Ingredients – Makes 1/4 Cup:

  • – 5 tbsp rice vinegar
  • – 5 tbsp of caster sugar
  • – 1 tsp salt
  • – 100ml of filtered water
 

Method:

  1. Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
  2. Cool down completely.
Sushi Rice in a Rice Cooker

Ingredients – Makes 2 to 3 Rolls:

  • – 1.5 cup of sushi rice (we prefer nishiki or koshi: Yutaka brand)
  • – 2 cups of filtered water
  • – ¼ cup of sushi seasoning
 

Method:

  1. Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
  2. When the rice has finished cooking, rest it for 10 minutes to absorb all the extra moisture. Evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. Cool down properly, ideally refrigerate overnight.
  3. It is now ready to be used for sushi.

Midori’s Favourite brands to Use

Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip

image of Teriyaki for Japanese classes at Food Sorcery Cookery School Manchester
Best for Japanese
image of Sesame kewpie sauce at Food Sorcery
Kewpie Dressing Sauce
image of recommended brands to food sorcery cookery school
Furikake - or make your own
image of Takuan for Suishi making masterclass at Food sorcery Manchester
Best for Japanese

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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