Adult & Child Sushi, Gyoza & Pancakes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Smoked Salmon Maki
- Pork Gyoza
- Japanese Dorayaki Pancakes
Smoked Salmon Maki
The smoked salmon and ingredients are wrapped in nori (seaweed) on the outside, often paired with creamy avocado or cream cheese, crisp cucumber, and occasionally chives.
Serves: people
Ingredients
- 110 g Sushi rice cooked
- 100 g Smoked salmon sliced it into thick batons
- 1 Carrot sliced into matchsticks
- 1 Spring onion sliced into strips
- 1/2 Avocado sliced
- 50 g Mooli (daikon) radish sliced into batons
- 1 Yaki-nori seaweed sheets
- 1 tsp Kewpie mayonnaise
- 1 tsp Pickled ginger
- 2 tsp Soy sauce
Method
- Place the nori smooth side down, on a sushi mat. It helps to wrap the mat in clingfilm beforehand..
- Wet your fingers in a dish and place a small handful of the sushi rice on the nori wrapper.
- Spread rice to cover the nori, leaving around an inch uncovered, at the top of the sheet.
- Set your filling two-thirds of the way up the rice. Be sure to place items end-to-end.
- Slowly roll the sushi with your thumbs under the mat and use your fingers to hold the filling in place.
- Roll until the rice at the bottom of the sheet meets the rice at the top, then give everything a gentle squeeze.
- Wet the uncovered nori and roll the sushi forward to seal.
- Serve with pickled ginger, Kewpie mayo, and soy sauce.
Pork Gyoza
For vegan or vegetarian use roasted sweet potato
Serves: People
Ingredients
- 125 g Pork mince or 1 roasted sweet potato with 1 heaped tsp white miso
- â…› Chinese leaf about 1 leaf
- 1 Spring onion
- 1 clove Garlic
- 1 tsp Fresh ginger
- ½ tsp Togarashi spice
- ½ tsp Mild curry powder
- Sea salt a pinch to taste
- Cracked black pepper a pinch to taste
- MSG Optional, a pinch to taste
- ½ tsp Sesame oil
- 1 tsp Soy sauce
- 10 Dumpling wrappers
- 1 tsp Vegetable oil
For the Optional Crispy Lattice
- 1 tsp Cornflour
- 4 tsp Water
Method
- Finely chop the cabbage and spring onion. Mince the garlic and grate the ginger. place in a dish with the pork mince.
- Add the spices, soy and sesame oil, and mix thoroughly.
Folding the Gyoza
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.
Steamed Method
- Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the gyoza on it. Make sure the gyoza are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
- When cooked the gyoza should look slightly translucent Serve immediately.
Pan Fried Potsticker Method:
- In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
- Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).
Optional - Add a Crispy Lattice
- Make a cornstarch slurry by mixing cornflour and water together.
- Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.
Serve the gyoza while hot, in a broth or with a dipping sauce or soy sauce.
Japanese Dorayaki Pancakes
Makes six pancakes
Serves: People
Ingredients
For the Pancakes
- 2 Medium Egg
- 1.5 tbsp Milk
- â…“ tsp Vanilla Extract
- 30 g Plain flour
- ½ tsp Baking powder
- 3 tbsp Caster sugar
- 1 tsp Vegetable oil For cooking
For the Ube Cream Filling
- 30 ml Double cream
- 1 tsp Caster sugar
- ¼ tsp Ube extract or 1 tsp Mango purée
Optional Garnish
- Fresh mint
Method
For the Ube Cream Filling
- Place the Double cream, Caster sugar and Ube extract or Mango purée in a bowl.
- Whisk until soft peaks form. Refrigerate until required.
For the Pancakes
- Add the milk, egg yolks, vanilla and 1 tbsp of of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy. Sift the flour and baking powder, then fold into the yolk mixture.
- In a separate bowl, whisk the egg whites until they turn pale white. Slowly, add 2 tbsp. of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.
- Put your frying pan, on the lowest heat possible. Lightly coat the pan and rings in a little oil and leave to heat up while you continue making your mixture.
- Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture. Gently pile 3 tablespoons of mixture into the pan. Leave to cook for 5 to 6 minutes until the pancakes have risen and firmed enough to be able to carefully flip over. Flip them over and cook for a further 3 to 4 minutes.
To Assemble
- Spread the Ube Cream Filling onto one pancake.
- Top with a second pancake to create a sandwich. Garnish with fresh mint (optional) Serve.
Chef Notes
- Wiping excess oil from the pan is the key to achieving an evenly coloured Dorayaki.
- Mochi can be found in many Asian supermarkets, including Wing Yip and WH Lungs
Sushi Seasoning
Ingredients
- 5 tbsp Rice vinegar
- 5 tbsp Caster sugar
- 1 tsp Sea salt
- 100 ml Water
Method
- Place the rice vinegar, caster sugar, sea salt and water into a small saucepan.
- Heat gently over medium-low heat, stirring occasionally until the sugar and salt have fully dissolved.
- Continue to simmer gently until the liquid has reduced by approximately half.
- Remove from the heat and allow to cool completely before using.
How to Cook Sushi Rice
Serves: People
Ingredients
- 170 g Sushi rice we prefer Nishiki or Yutaka Koshi
- 165 ml Water
Seasoning
- 2 tbsp Rice vinegar
- 12 g Caster sugar
- 1 1/2 tsp Sea salt to taste
Method
- Soak rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Place water and rice in a cold pan with no lid, then heat until simmering.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
Seasoning
- Combine rice vinegar, sugar and salt in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
- Add the seasoning to your rice, mix well and chill well in a refrigerator before using.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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