这个Workshop是位于Cheras的 T-Garden Cooking School的。但是这个地点对于我们这几个都住在巴生的来说，确实远了点。
上完整个课程过后，我真的希望这个workshop能够开在更靠近我们一点。
那我就可以常常光顾了...
真可惜，焦赖对我们来实在是太远了。
在这一次的Sushi Class,我们学做了几种常见的寿司，如Gunkan, Inari和Nigiri。
不常吃寿司的我，在还没上这个课以前，绝对分不清什么寿司是什么名称。
(现在还是不太分得清楚）
在还未正式上课以前，我们的Teacher,Sarah AP跟我们仔细的解释了一些有关于如何煮寿司饭的知识。
也有专人告诉我们哪里可以买到便宜的Sushi Rice。
专人说，Jasmine&Jati 的 Japanese Rice很不错吃，价钱也不会太贵。
5kg大概是RM45左右。
然后紫菜呢，则是颜色越深的越好。
而每一个Sushi,一定少不了Sushi Rice，所以在这里要记录下sushi rice的煮法:-
Ingredient:-
Japanese Rice 1 cup (approx 250ml)
Water 1 cup (about 250ml)
Sushi-zu （also known as sushi seasoning) 1/8 cup (or 2 teaspoon) (or 30 ml)
Method:-
1. After washing and soaking Japanese rice for about half an hour, cook and let it steam.
2. Spread the hot steamed rice into a large plate or bowl (avoid sushi under air-cond)
3. Use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke.
4. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
5. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shinny look, It's best to use sushi rice right away.
This is our outcome for today's lesson ^^ a colourful plate of sushi. Yummy!!
Egg Mayo Gunkan
Ingredient:-
Sushi Rice 80g
Nori Sheet (dried seaweed) 4/6 sheets
Smashed hard boiled egg 30g
Mayonnaise 5g
Salt & pepper - to taste
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Mixed chopped smashed hard boiled egg and mayonnaise in a bowl.
3. Season with salt and pepper.
4. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
5. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
6. Repeat the process to make mounds of sushi rice.
7. Press nori gently to rice and form a base.
8. The nori should be higher than the rice.
9. Place egg topping on the rice.
Inari Sushi
Ingredient:-
Sushi rice 80g
Inari packet 4 pcs
Method:-
1. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
2. Dry your hands. Put sushi rice into inari packet.
3. Repeat the process to make 4 inari sushi.
Tuna Gunkan
Ingredient:-
Sushi rice 80g
Nori Sheet (dried seaweed) 4/6 sheets
Tuna 20g
Onion (chopped) 10g
Mayonnaise 5g
Salt & Pepper - to taste
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Mixed chopped onion, tuna, and mayonnaise in a bowl.
3. Season with salt and pepper.
4. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
5. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
6. Repeat the process to make mounds of sushi rice.
7. Press nori gently to rice and form a base.
8. The nori should be higher than the rice.
9. Place tuna topping on the rice.
Tuna Ebiko Inari
Ingredient:-
Sushi Rice 80g
Inari Packet 4 pcs
Tuna 20g
Onion(Chopped) 10g
Mayonnaise 5g
Salt & pepper - to taste
Yellow ebiko some
Method:-
1. Mix chopped onion, tuna and mayonnaise in a bowl.
2. Season with salt and pepper.
3. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
4. Dry your hands. Put sushi rice into inari packet.
5. Repeat the process.. Place tuna topping on the rice. Garnish with some yellow ebiko.
Red Ebiko Gunkan
Ingredient:-
Sushi Rice 80g
Nori Sheet (dried seaweed) 4/6 sheets
Red Ebiko 20g
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
3. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
4. Repeat the process to make mounds of sushi rice.
5. Press nori gently to rice and form a base.
6. The nori should be higher than the rice.
7. Place red ebiko on the rice.
Kani Gunkan
Ingredient:-
Sushi rice 80g
Nori Sheet (Dried seaweed) 4/6 sheets
Kani 30g
Mayonnaise 5g
Salt & pepper - to taste
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Mix chopped onion, kani, and mayonnaise in a bowl.
3. Season with salt and pepper.
4. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
5. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
6. Repeat the process to make mounds of sushi rice.
7. Press nori gently to rice and form a base.
8. The nori should be higher than the rice.
9. Place kani topping on the rice.
Unagi Nigiri
Ingredient：-
Sushi Rice 80g
Unagi 20g
Nori Sheet (Dried Seaweed) 1/6 sheets
Method:-
1. Cut Unagi into 4 slices. Cut nori sheet into 1cm x 10cm strips.
2. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
3. Dry your hands. Place Unagi slice in the rice.
4. Tight up unagi and sushi rice with nori strip.
Chuka Wakame Gunkan
Ingredient:-
Sushi Rice 80g
Nori Sheet (Dried Seaweed) 4/6 sheets
Chuka Wakame 20g
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
3. Dry your hands. Take a nori strip and wrap at around a mound of sushi rice.
4. Repeat the process to make mounds od sushi rice.
5. Press nori gently to rice and form a base.
6. The nori should be higher than the rice.
7. Place red chukka wakame on the rice.
Kani Salad Inari
Ingredient:-
Sushi rice 80g
Inari Packet 4 pcs
Kani 10g
Japanese cucumber 5g
Sweet corn 5g
Mayonnaise 5g
Salt & pepper - to taste
Method:-
1. Mix chopped kani, sweet corn and mayonnaise in a bowl.
2. Season with salt and pepper.
3. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
4. Dry your hands. Put sushi rice into inari packet.
5. Repeat the process.. Place kani topping on the rice. Garnish with some Japanese cucumber slices.
Salmon Roe Gunkan
Ingredient:-
Sushi Rice 80g
Nori Sheet (dried seaweed) 4/6 sheets
Salmon Roe 20g
Japanese cucumber 10g
Method:-
1. Cut cucumber into small slices.
2. Cut nori sheet into 3cm wide strips.
3. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
4. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
5. Repeat the process to make the mounds of sushi rice.
6. Press nori gently to rice and form a base.
7. the nori should be higher than the rice.
8. Place salmon roe on the rice.
9. Garnish with cucumber slices
.
就是我们五个人一起去上课的啦！有图为证！
好开心的一课...虽然我们的周日半天不见了...
但是却很开心我们做了五颜六色的寿司。
Tuna Ebiko Inari
Ingredient:-
Sushi Rice 80g
Inari Packet 4 pcs
Tuna 20g
Onion(Chopped) 10g
Mayonnaise 5g
Salt & pepper - to taste
Yellow ebiko some
Method:-
1. Mix chopped onion, tuna and mayonnaise in a bowl.
2. Season with salt and pepper.
3. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
4. Dry your hands. Put sushi rice into inari packet.
5. Repeat the process.. Place tuna topping on the rice. Garnish with some yellow ebiko.
Red Ebiko GunkanIngredient:-
Sushi Rice 80g
Nori Sheet (dried seaweed) 4/6 sheets
Red Ebiko 20g
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
3. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
4. Repeat the process to make mounds of sushi rice.
5. Press nori gently to rice and form a base.
6. The nori should be higher than the rice.
7. Place red ebiko on the rice.
Kani Gunkan
Ingredient:-
Sushi rice 80g
Nori Sheet (Dried seaweed) 4/6 sheets
Kani 30g
Mayonnaise 5g
Salt & pepper - to taste
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Mix chopped onion, kani, and mayonnaise in a bowl.
3. Season with salt and pepper.
4. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
5. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
6. Repeat the process to make mounds of sushi rice.
7. Press nori gently to rice and form a base.
8. The nori should be higher than the rice.
9. Place kani topping on the rice.
Unagi Nigiri
Ingredient：-
Sushi Rice 80g
Unagi 20g
Nori Sheet (Dried Seaweed) 1/6 sheets
Method:-
1. Cut Unagi into 4 slices. Cut nori sheet into 1cm x 10cm strips.
2. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
3. Dry your hands. Place Unagi slice in the rice.
4. Tight up unagi and sushi rice with nori strip.
Chuka Wakame Gunkan
Ingredient:-
Sushi Rice 80g
Nori Sheet (Dried Seaweed) 4/6 sheets
Chuka Wakame 20g
Method:-
1. Cut nori sheet into 3cm wide strips.
2. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
3. Dry your hands. Take a nori strip and wrap at around a mound of sushi rice.
4. Repeat the process to make mounds od sushi rice.
5. Press nori gently to rice and form a base.
6. The nori should be higher than the rice.
7. Place red chukka wakame on the rice.
Kani Salad Inari
Ingredient:-
Sushi rice 80g
Inari Packet 4 pcs
Kani 10g
Japanese cucumber 5g
Sweet corn 5g
Mayonnaise 5g
Salt & pepper - to taste
Method:-
1. Mix chopped kani, sweet corn and mayonnaise in a bowl.
2. Season with salt and pepper.
3. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
4. Dry your hands. Put sushi rice into inari packet.
5. Repeat the process.. Place kani topping on the rice. Garnish with some Japanese cucumber slices.
Salmon Roe Gunkan
Ingredient:-
Sushi Rice 80g
Nori Sheet (dried seaweed) 4/6 sheets
Salmon Roe 20g
Japanese cucumber 10g
Method:-
1. Cut cucumber into small slices.
2. Cut nori sheet into 3cm wide strips.
3. Take about 25g of sushi rice in your hand and lightly shape it into an oval.
4. Dry your hands. Take a nori strip and wrap it around a mound of sushi rice.
5. Repeat the process to make the mounds of sushi rice.
6. Press nori gently to rice and form a base.
7. the nori should be higher than the rice.
8. Place salmon roe on the rice.
9. Garnish with cucumber slices
.
就是我们五个人一起去上课的啦！有图为证！
好开心的一课...虽然我们的周日半天不见了...
但是却很开心我们做了五颜六色的寿司。
《Yummy》Gwen Stefani
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