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
Servings: 2 people
Ingredients
- 110 g Sushi rice cooked
- 80 g Sashimi grade tuna sliced it into thick batons
- 1/4 Cucumber sliced into batons
- 1 Yaki-nori seaweed sheets
- 2 tsp Kewpie mayonnaise
- 1 tsp Gochujang paste
- 1/4 tsp Sesame oil
Method
- In a bowl, combine kewpie mayo, gochujang and sesame oil, then add the tuna, coating it in the sauce.
- 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 in a thin layer, leaving around half-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.
- Use the mat to shape the sushi before slicing with a wet knife.
Crab Uramaki
A popular modern sushi roll, where the seasoned rice is on the exterior and the nori seaweed is on the inside. Often topped with sesame seeds or fish roe to prevent the rice from sticking to the plate.
Servings: 2 people
Ingredients
- 110 g Sushi rice
- 1 Yaki-nori seaweed sheets
- 1/2 Avocado sliced into batons
- 1/4 Cucumber cut into batons
- 100 g Crab sticks about 4
- 1 TBSP Sesame seeds
Method
- Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
- Cover the nori with a thin layer of sushi rice and spread across evenly. Flip the nori so it's rice side down.
- Add the filling ingredients in a central line horizontally.
- Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder. Roll in sesame seeds before slicing.
- Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
Temaki – Teriyaki Salmon Cone
Servings: 2 people
Ingredients
- 1 Yaki-nori seaweed sheets halved
- 6 tbsp Sushi rice seasoned
- 60 g Sashimi grade salmon diced, reserve the Salmon skin
- 1 tbsp Teriyaki sauce
- 30 g Pickled yellow radish pickled daikon raddish, cut into strips
- 1 pack Salad cress
Method
- Remove the salmon skin and season with a pinch of sea 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.
- Slice salmon into small cubes and dress with teriyaki sauce.
- Slice takuan into long strips.
- 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.
- Place the salmon, salmon skin and takuan along the dent and roll into a cone shape.
- Garnish with cress.
Ume Onigiri
Servings: 2 people
Ingredients
- 1 Yaki-nori seaweed sheets
- 150 g Sushi rice cooked
- 10 g Furikake
- 2 Umeboshi pickled plum, OR 60 g Sashimi-grade salmon
To make Furikake
- 3 Yaki-nori seaweed sheets roasted
- ½ tsp Sea salt
- 2 tsp MSG
- 2 tbsp Crispy shallots
- 70 g Sesame seeds
Method
- Prepare the sushi rice without vinegar seasoning and allow it to cool.
- To make Furikake, blitz everything up in a food processor until coarse.
- Fold the furikake through the rice until evenly distributed.
- Wet your hands and lightly season them with sea salt.
- Take half of the rice and form it into a ball.
- Create an indentation in the centre and add 1 umeboshi or a portion of the sashimi-grade salmon.
- Cover with additional rice and gently shape into a triangle, taking care not to compress the rice too firmly.
- Repeat with the remaining rice and filling.
- Cut the nori sheet into 2 strips and wrap around the base of each onigiri.
- Serve immediately.
How to Cook Sushi Rice
Servings: 2 People
Ingredients
- 150 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.
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.
Pork Gyoza
For vegan or vegetarian use roasted sweet potato
Servings: 2 People
Ingredients
- 125 g Pork mince or 1 roasted sweet potato with 1 heaped tsp white miso
- ⅛ Chinese nappa cabbage 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.
Midori’s Favourite brands to Use
Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip
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
Spread the word!
Let others know about your experience
TripAdvisor | Deansgate Google | Didsbury Google
Food Sorcery
Take a Look at our cookery classes. Gift vouchers are available and never expire.
