Sushi, a unique way
of eating vegetables,
00:00:01.40\00:00:04.71
and minerals, and lots of good
taste and colors and flavors.
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And you want to know
how to make it vegan style?
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Stay by. We'll be right back.
00:00:11.76\00:00:14.20
Hi, and welcome
back to "Let's Cook."
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We're Jeff and Nancy Riedesel.
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And we are going to teach
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you a few things
about sushi, today.
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Now my perception of sushi
up until about a year ago was--
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Was the same as mine.
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And most everybody else I know.
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And that was one of
a raw fish wrapped up
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in a smelly piece of seaweed.
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And we learned at a convention
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actually that we went to,
had the privilege of going to.
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A little different thing--
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some different
things about sushi.
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And so I would
like to try to teach you
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some of the
things that I learned.
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Now I want you
to well understand
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that I am not a sushi master,
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by any stretch
of your imagination.
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Okay, but this is a fun thing.
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We're gonna
have a fun day today.
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And we're just
gonna start right off
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talking about some of
the elements of sushi, so.
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Yeah, my recollection of sushi
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was that it always
had raw fish in it.
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Well, actually I'm
glad you brought that up
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because the word sushi translate
more closely to vinegared rice.
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That's interesting.
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That's about as
interesting as tofu.
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And tofu, we
learned in another country
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translates more into square.
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The word tofu just means
square. Just means square.
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Has nothing to do with soybeans.
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That's so interesting.
So what's in a word?
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You know, what's in a word?
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But we love to
do things creatively
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and we enjoy making
foods that are pretty
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and that taste
good, they're creative,
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they're simple, inexpensive.
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And so we are going
to enjoy making some,
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all colorful dishes here.
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And you've been
enjoying having lot of fun
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putting these things together.
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Yes, I have. First of all,
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why don't you read the
directions for what my son,
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the chef, my
executive chef son Scot calls
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"Perfect Sushi Rice." Okay.
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This is little
difficult to master
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but we've made an
attempt to add it here.
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And I understand
that it takes a whole year
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of studying in Japan to
make perfect sushi rice.
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It takes a long time to
study under a sushi master.
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Okay. Well, let's
read the instructions
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on how to make
perfect sushi rice.
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We'll use.
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Okay, now that's it.
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Now there are several
tricks that Scotty has told me,
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needs to occur for
this to be perfect.
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Number one, the rice needs to be
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what we call, either Calrose.
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I think, it's a brand or
just sweet rice, or sticky rice.
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And you get that
basically from Asian stores.
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Asian markets is the only places
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that I've ever
found it in my searching.
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And the reason that
you want a sticky rice
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is because you want
it to stick together.
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Now normally when we
make rice in this country
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and in other countries,
we go for a fluffy rice,
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full body but a fluffy rice.
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Dry and crumbly, yeah.
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Yeah, and that's definitely
not what you want with sushi,
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because it's gonna be
the glue that's gonna stick
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everything else together.
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And we'll demonstrate as we go.
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So number one is to use
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some type of a
sticky or sweet rice.
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Number two, another little
trick is to soak the rice first
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before ever
cooking, just soak the rice
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in an ample amount of water.
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Cold or hot? It doesn't matter.
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Okay. For about at least 30
minutes, just soak the rice.
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Now, it will expand somewhat.
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So then once this
process takes place,
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then drain off the
water and then measure
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and you measure one for one.
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In other words one
cup of the soaked rice
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with one cup of water. Okay.
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So you bring the water
to a boil, you add the rice,
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no salt or anything
like that, just add the rice,
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bring it to a bowl, bring
it back to a bowl, cover it,
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put it on simmer
for approximately,
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what did we figure?
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About 30
minutes. 30 minutes. Hmm.
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Okay. And then after that,
we removed it from the heat
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and let it sit
covered for another30 minutes,
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not stirring it at all.
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So you don't open up the lid,
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you don't stir it
up. Don't check on it.
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Don't mess with it,
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leave it alone
and just let it sit.
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Off the burner.
Off the burner. Okay
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Now the second real trick
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to it and I'm gonna
use our little wooden bowl.
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And he's, Scott
recommends a wooden bowl.
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I'm doing this
exactly to his directions.
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They may have found it
that it works pretty well.
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It does. He recommended
a wide shallow wooden bowl.
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Wet first with water, okay.
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And then you turned the
cooked rice out on the bowl.
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Okay, so you've already cooked
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this on the stove
to save time. Exactly.
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And it's already sticky
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and it's cold. Yes.
Or at room temperature.
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Well let's say,
at room temperature.
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But it still kind of warm
actually because it's been,
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you know, was cooked
and now it's getting cooler.
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Okay. So here's the next trick,
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we take the ingredients
that we saw on the board.
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It was some type of sweetener
and instead of the vinegar
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which would normally be
used, we used the lemon juice
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which is little
different and little salt,
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we made a mixture of that.
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And the reason we don't
use vinegar is because--
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Vinegar has a lot of
bad effects on the system,
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the liver specifically.
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Basically it's kind of destroys
the hemoglobin in the blood,
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so that's why we prefer lemon.
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Plus, the lemon is good,
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because it alkalizes the
system. It's exactly right.
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And it's out there,
it's a healing herb,
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so we love to use lemon.
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So technically, what
we were supposed to do
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and what I tried to do,
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but it was a little
difficult was to fold.
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I had the liquid in a
little cup and I would pour
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little bit on and I
would fold the rice over.
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You never want
to stir sushi rice.
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In fact, you never
really want to stir any rice.
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And you wanted to have
a translucent glaze to it,
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you can almost
see through the grain.
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And so you use--
you pour a little over.
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But not the sesame seeds.
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No, I'm not gonna
pour the sesame seeds.
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Okay, just wanted to check.
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This is our make believe
liquid that we made up, okay.
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Okay. But you would
pour little bit over
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and you would fold
it and you would pour
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little bit more over
and you would fold it.
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And all the while
you would be fanning
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it to try to cool it off. Okay.
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Now this is my understanding
of what they really do.
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So we kind of did that,
I don't know how closely
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I follow that.
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Now
unfortunately we made this up
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previous to this
and so it's a little.
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It's very sticky.
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It's very sticky and--
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So it should hold everything
together like super glue.
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If we can get
it out of the bowl.
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Okay. Okay, the next
and the most crucial part
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of what we're gonna do
here is the nori sheets.
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Now, tell us about nori sheets
for those that don't know.
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Nori is seaweed
and it's basically,
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this is basically a toasted
rolled out piece of seaweed.
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Okay. And it has a, it
has a fishy smell to it
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and it's what gives the
sushi its the fishy flavor.
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So it's actually
dehydrated sea vegetables
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that come from the ocean.
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Exactly and if you can
look at it, it's been all mushed
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together and then rolled
out and then lightly roasted.
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Very, very thin.
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Now there are several
different schools of thought.
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In culinary schools, they
taught us shiny side up. Up.
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But for the life
me, I can't figure out
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which is the shinny side.
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And then I
talked to another expert
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and they say it
doesn't really matter.
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So I'm gonna put it.
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And recognize now,
this is from amateurs,
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so we are here
bringing you what we're learning
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and this is what it's all about.
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We're sharing you,
sharing with you our knowledge.
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I'm sure that there are
literally thousands of people
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watching us or with the
capability of watching us
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that know much better
how to do this than I do.
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But we're going to try to
educate those of you that don't.
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So what you do is you take
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some of this
extremely sticky rice
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which is a good thing.
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And we have our, we have our--
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let's go over
one more thing here.
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Oh, yeah, it's your roll up.
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We have a bamboo
rolling mat, it's very simple.
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This is one that
I've used for a while
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and this is one that
I've bought yesterday,
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brand new and a
little bit smaller.
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So I'd probably
just be using my standby.
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Now I don't know if you
can see or not but the bamboo,
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this particular rolling mat
has a curve side on one side
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and a flat side on the other.
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Okay, so we put that back down
00:09:03.16\00:09:06.52
and I'll put my
saran wrap over it.
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I don't normally
put saran rap on this,
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but I'm going to try
to maintain a neater mat,
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since we're gonna be rolling
a few of these things. Okay.
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And then, of course I put my,
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whichever shiny
side or whatever.
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I'm gonna place it
like that because frankly
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I don't see where it
makes the difference.
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But I'm not a
sushi master either.
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Okay, so we're gonna
take some of this sticky rice
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and start to spread it.
00:09:30.33\00:09:32.03
Now this, this is probably
the hardest part in my mind
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of doing the sushi and
that is covering what you want,
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not surely more
than what you want,
00:09:43.63\00:09:47.31
but definitely enough of the
nori sheet to make a difference,
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because when we
start to roll this thing
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and do the final cutting,
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you'll see why
this is very important.
00:09:54.83\00:09:56.59
So you want it to
have it nice thin or thick.
00:09:56.62\00:09:59.31
Now I want it very thin.
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Okay. And I don't want to
come all the way to the end.
00:10:00.74\00:10:02.43
I want to leave about an
inch or more space at the end
00:10:02.46\00:10:06.09
and that will be the
end that I finish rolling.
00:10:06.12\00:10:07.79
And all these will
come together very shortly,
00:10:07.82\00:10:10.88
literally, when
I start to roll it.
00:10:10.91\00:10:14.53
Well, this is an easy
way of using up leftover rice
00:10:14.56\00:10:18.19
to it for people
that have leftover rice
00:10:18.22\00:10:20.68
and they want to
do something with it
00:10:20.71\00:10:22.14
and they want to
have a quick lunch in,
00:10:22.17\00:10:24.09
they can just cut up
a bunch of vegetables
00:10:24.12\00:10:26.28
and do some quick sushi rolls.
00:10:26.31\00:10:28.50
Well, except for one thing,
00:10:28.53\00:10:29.90
you just wouldn't
have leftovers sticky rice.
00:10:29.93\00:10:33.50
No, what I'm thinking is if
you don't have the sticky rice
00:10:33.53\00:10:36.78
and you have leftover
brown rice or white rice
00:10:36.81\00:10:40.44
after it set in
the refrigerator,
00:10:40.47\00:10:41.91
sometimes they're
just kind of sticky.
00:10:41.94\00:10:43.94
Can you do like water in it
00:10:43.97\00:10:45.97
and add some extra
water to make sticky rice?
00:10:46.00\00:10:48.15
I don't know.
Okay, what an idea.
00:10:48.18\00:10:51.03
The next thing we're gonna do.
00:10:51.06\00:10:53.32
We have some paste here,
it calls for umeboshi paste.
00:10:53.35\00:10:57.83
This is what
traditional sushi calls for.
00:10:57.86\00:11:00.15
Well, I didn't
have any umeboshi paste.
00:11:00.18\00:11:02.02
And what it is
basically is a plum,
00:11:02.05\00:11:03.59
is a sweet salty
plum paste, okay.
00:11:03.62\00:11:07.56
So I took a little
bit of miso which is salty
00:11:07.59\00:11:10.46
and all it is a soybeans.
00:11:10.49\00:11:12.48
And I took some raspberry,
00:11:12.51\00:11:15.67
I didn't have any
plum. Or fruit. Or fruit.
00:11:15.70\00:11:18.49
And I made my own umeboshi paste
00:11:18.52\00:11:20.58
and I'm just gonna
do a little thin line.
00:11:20.61\00:11:22.44
This just gives
it a little sweetness
00:11:22.47\00:11:24.30
and a little saltiness.
00:11:24.33\00:11:26.33
So we're starting to
get all of those flavors
00:11:26.36\00:11:28.48
that we have talked about
00:11:28.51\00:11:32.23
as far as the sweet and
savorthe--bitter and salty.
00:11:32.26\00:11:35.92
We're gonna try to form
an orchestra of flavors here.
00:11:35.95\00:11:40.21
Okay, now we're basically
00:11:40.24\00:11:41.67
ready to start
stuffing the sushi.
00:11:41.70\00:11:45.17
Now I see we've got a tray full
00:11:45.20\00:11:46.94
of all kinds of
beautiful vegetables,
00:11:46.97\00:11:48.88
let's talk about
these vegetables here.
00:11:48.91\00:11:50.28
Well, obviously we're not
gonna put everything on one
00:11:50.31\00:11:52.26
because the roll
would be this big
00:11:52.29\00:11:53.73
and just we couldn't be able to.
00:11:53.76\00:11:55.22
Okay, but we have
some straw mushrooms
00:11:55.25\00:11:58.43
which are very good.
00:11:58.46\00:11:59.83
And we got these
from an Asian store.
00:11:59.86\00:12:01.23
Right. It come in
little package refrigerated.
00:12:01.26\00:12:02.99
And I prefer this because
you'll notice that most things
00:12:03.02\00:12:06.09
on this plate are
lengthwise or elongated.
00:12:06.12\00:12:10.49
And that's because
our roll is elongated
00:12:10.52\00:12:12.69
and that's how
we're gonna roll it soon.
00:12:12.72\00:12:14.15
Okay, so you cut
them very thin strips
00:12:14.18\00:12:16.04
of all the different vegetables.
00:12:16.07\00:12:17.49
These are called Julienne cuts.
00:12:17.52\00:12:18.90
When you think of Julienne,
00:12:18.93\00:12:20.64
I want you to
think of matchsticks,
00:12:20.67\00:12:22.10
things that look
like matchsticks.
00:12:22.13\00:12:24.53
And we also
chose different colors
00:12:24.56\00:12:26.32
because when this is rolled
00:12:26.35\00:12:28.47
and when this
is cross sectioned,
00:12:28.50\00:12:29.92
the colors will
then become apparent.
00:12:29.95\00:12:32.17
So not only will it
look good and taste good,
00:12:32.20\00:12:35.69
it will be
nutritious. So let see here.
00:12:35.72\00:12:38.72
What I normally start out
00:12:38.75\00:12:40.12
where there's a
few spring onions.
00:12:40.15\00:12:42.61
And I'll just lay
this in and you know
00:12:42.64\00:12:44.21
what if I come out the ends
of it, with some of it's okay,
00:12:44.24\00:12:47.39
because that's
actually part of my design.
00:12:47.42\00:12:49.71
And it's pretty.
00:12:49.74\00:12:51.20
And the spring onions,
I notice that you've taken
00:12:51.23\00:12:53.19
the green part and
you've actually slippered them.
00:12:53.22\00:12:55.92
Just to make them thinner.
00:12:55.95\00:12:57.32
Okay. Let's do, okay
now we have our version
00:12:57.35\00:13:00.88
of pickle ginger
and what this is,
00:13:00.91\00:13:03.10
you can make
your own pickle ginger
00:13:03.13\00:13:05.33
by using lemon
juice instead of vinegar.
00:13:05.36\00:13:07.79
Hmm. And you can use
beet juice for the color.
00:13:07.82\00:13:10.36
The beet juice is a
wonderful idea for coloring.
00:13:10.39\00:13:12.65
And you know,
there's another thing
00:13:12.68\00:13:14.05
that I've seen in different,
00:13:14.08\00:13:17.39
we got a vegan
sushi book at home.
00:13:17.42\00:13:19.63
And in order to
make your colored rice,
00:13:19.66\00:13:22.34
we've seen
different colored rice
00:13:22.37\00:13:24.13
on sushi and it was beautiful.
00:13:24.16\00:13:26.55
They had rice that
was actually pink rice.
00:13:26.58\00:13:29.41
And the pink rice was
made with some beet juice.
00:13:29.44\00:13:32.32
Then the yellow rice was made
with either saffron or turmeric.
00:13:32.35\00:13:36.71
And we've seen, you can
take that different colored rice
00:13:36.74\00:13:39.62
and put it into your sushi wraps
00:13:39.65\00:13:41.88
and make
beautiful, beautiful odors.
00:13:41.91\00:13:45.34
Now we have some yellow squash
00:13:45.37\00:13:48.12
that we have sliced lengthwise.
00:13:48.15\00:13:49.89
And we have some cucumber
00:13:49.92\00:13:51.29
which is always
good, just a few of them.
00:13:51.32\00:13:54.65
Now we grew some
mung beans sprouts.
00:13:54.68\00:13:57.34
Mung beans sprouts
are wonderful in sushi.
00:13:57.37\00:13:59.33
I like the mung
because they're obviously long
00:13:59.36\00:14:01.60
and we're gonna leave the tails
on them and the heads on them
00:14:01.63\00:14:03.81
and everything on them because--
Because we get lot of fiber.
00:14:03.84\00:14:05.96
Lot of nutrition in there.
00:14:05.99\00:14:08.08
The sprouts are anywhere from
5 to 7 times more nutrient dense
00:14:08.11\00:14:13.53
than your regular vegetables.
00:14:13.56\00:14:15.91
Just, well, just
the mung bean itself,
00:14:15.94\00:14:17.75
that's the whole point.
00:14:17.78\00:14:19.15
It's an incredible
way of adding nutrition
00:14:19.18\00:14:21.96
as you see to
this beautiful dish.
00:14:21.99\00:14:24.57
I think may be just
some peppers in them
00:14:24.60\00:14:26.10
and we're finished
with this particular roll,
00:14:26.13\00:14:27.50
then let see how this goes.
00:14:27.53\00:14:30.96
Okay, so here's
the second dicey part,
00:14:30.99\00:14:35.58
is how to get
all that wrapped up
00:14:35.61\00:14:37.21
in a little small roll.
00:14:37.24\00:14:39.35
What I'm gonna do is to
pull the rolling mat up,
00:14:39.38\00:14:43.65
I'm gonna start it a little bit.
00:14:43.68\00:14:45.60
And I actually start
the roll with the mat.
00:14:45.63\00:14:48.52
Now some people use the
mat all the way through,
00:14:48.55\00:14:50.59
I'm not that experienced,
so I like to start it.
00:14:50.62\00:14:53.84
And then what I'll
do, I'll back off on it.
00:14:53.87\00:14:57.02
And then I'll
finish it off by hand
00:14:57.05\00:14:58.42
and I want a
real tight sushi roll.
00:14:58.45\00:15:00.97
So I'm gonna
pull things towards me
00:15:01.00\00:15:04.55
while I roll to
try to make this very,
00:15:04.58\00:15:08.37
very tight and very uniform.
00:15:08.40\00:15:11.86
And don't be afraid to--
00:15:11.89\00:15:13.67
well, I smell the
seaweed in the nori sheets.
00:15:13.70\00:15:15.07
Yes, it smells really
good. It really smells great.
00:15:15.10\00:15:17.07
We make tuna fish
out of this same roll.
00:15:17.10\00:15:19.05
Now I've got
into this point, okay.
00:15:19.08\00:15:22.42
I'm gonna use a
little bit of water,
00:15:22.45\00:15:23.82
because this nori sheets
are, when you add little water
00:15:23.85\00:15:27.19
to it or liquid, it's like glue.
00:15:27.22\00:15:29.33
Well, you think about
it, this dehydrated seaweeds.
00:15:29.36\00:15:31.47
So when you put water on it,
00:15:31.50\00:15:32.87
it just will
puff it right back up.
00:15:32.90\00:15:34.73
In affect, we're gonna
glue this together right now.
00:15:34.76\00:15:37.77
And then what I do at
the end in order to form this
00:15:37.80\00:15:41.51
as I take my rolling
mat and I just squeeze it,
00:15:41.54\00:15:45.07
I just squeeze it together
to compact it, okay. Okay.
00:15:45.10\00:15:49.37
And then, viola.
00:15:49.40\00:15:53.01
Well, looks just
like a sushi roll.
00:15:53.04\00:15:55.26
Well, I hope so,
that's what it is.
00:15:55.29\00:15:58.73
Now we're gonna set that aside
00:15:58.76\00:16:00.13
and we're gonna
do one or two more
00:16:00.16\00:16:01.53
and we're going to-- I
think we're gonna stuff
00:16:01.56\00:16:04.23
this in with avocado.
00:16:04.26\00:16:05.63
Oh, that's my favorite,
it's when you're using avocado.
00:16:05.66\00:16:09.77
So same principle and I won't,
we already went through this,
00:16:09.80\00:16:12.72
so I'm just gonna do it.
00:16:12.75\00:16:17.88
And why don't you--
00:16:17.91\00:16:21.19
Do you want me to
spread the rice on
00:16:21.22\00:16:22.59
while you cut the
avocado? Well, sure.
00:16:22.62\00:16:25.52
Okay. Another trick.
00:16:25.55\00:16:28.55
I'll be happy to have
you spread the rice on.
00:16:28.58\00:16:32.92
All right. See if I can do this.
00:16:32.95\00:16:35.70
If I can do this
anybody can do this.
00:16:35.73\00:16:37.56
Oh, I'll
contrheir. I'm gonna show you
00:16:37.59\00:16:39.59
little trick about avocado here.
00:16:39.62\00:16:41.31
This is little
trick I learned in school.
00:16:41.34\00:16:44.35
It's kind of neat thing,
00:16:44.38\00:16:45.75
there's three or
four different ways
00:16:45.78\00:16:47.15
to open avocados,
I prefer it this way.
00:16:47.18\00:16:49.36
Take a chef's knife or
some of the large knife,
00:16:49.39\00:16:51.86
go all the way
around pried open.
00:16:51.89\00:16:54.53
Ooh, what a beautiful
avocado. This is very good one.
00:16:54.56\00:16:56.38
And then what I'm gonna do,
00:16:56.41\00:16:57.78
I'm gonna go into
the seed like that, oops,
00:16:57.81\00:17:00.14
into the middle of
the seed and turn it.
00:17:00.17\00:17:02.87
And that deseeds my avocado.
00:17:02.90\00:17:06.38
Then I'm gonna take a
spoon about a table size spoon
00:17:06.41\00:17:12.01
and you're gonna get just
between the skin in the avocado.
00:17:12.04\00:17:14.95
And we're gonna scoop it out.
00:17:18.58\00:17:21.18
Now I just have
a little leftover.
00:17:21.21\00:17:24.08
I don't scoop far enough
and I'll do it the same way.
00:17:24.11\00:17:26.98
Do I need to put the umeboshi
paste on while you're doing it?
00:17:27.01\00:17:29.20
Yes, please. Let's
take and put a little.
00:17:29.23\00:17:31.34
In fact, in fact and I
don't think you've ever rolled
00:17:31.37\00:17:33.77
the sushi before, have you?
00:17:33.80\00:17:35.17
I have rolled a sushi or two.
00:17:35.20\00:17:37.93
Okay. Well, I was gonna say,
this could be a first for you.
00:17:37.96\00:17:40.40
But you just didn't see it.
00:17:40.43\00:17:42.30
Okay. And then of
course we're gonna stick
00:17:42.33\00:17:45.50
with our theme of
elongated, so I'm just gonna
00:17:45.53\00:17:49.42
slice some long thin pieces.
00:17:49.45\00:17:52.46
As long as we don't
have flesh colored slices.
00:17:52.49\00:17:55.72
That's why I'm
wearing gloves today.
00:17:55.75\00:17:58.53
Do you want to start off
00:17:58.56\00:17:59.93
and put a few of
those in the middle?
00:17:59.96\00:18:01.33
Okay, this is my
favorite, the avocados in here,
00:18:01.36\00:18:04.02
it's just so delicious.
00:18:04.05\00:18:06.84
It gives that
nice buttery flavor.
00:18:06.87\00:18:08.41
You want one more?
One more. Okay. Okay.
00:18:08.44\00:18:11.88
And then what I'm
gonna do on this other one
00:18:11.91\00:18:13.56
while you complete,
00:18:13.59\00:18:14.96
while you finish stuffing
this however you want to stuff,
00:18:14.99\00:18:16.60
but you did a really
nice job. Well, thank you.
00:18:16.63\00:18:18.36
I think from now on
that you'll be the official
00:18:18.39\00:18:20.10
sushi person in our household.
00:18:20.13\00:18:23.21
I don't think I could
use serve that from you.
00:18:23.24\00:18:25.54
Well, I think it'd be very easy.
00:18:25.57\00:18:26.94
I like red and green and I think
00:18:26.97\00:18:30.45
I'll take some of
the yellow peppers.
00:18:30.48\00:18:33.81
I'm gonna get my cutting board,
so that I can cut this sushi.
00:18:33.84\00:18:36.02
Okay, that will be great.
00:18:36.05\00:18:37.50
Now I'll just
continue doing this.
00:18:37.53\00:18:38.90
Now in the bowl
what we have here
00:18:38.93\00:18:41.27
is some marinated carrot sticks.
00:18:41.30\00:18:45.09
And we've just
marinated that into
00:18:45.12\00:18:47.13
some nama shoyu soy sauce.
00:18:47.16\00:18:50.86
And if you don't have nama shoyu
00:18:50.89\00:18:52.64
which is an
unfermented soy sauce,
00:18:52.67\00:18:54.20
you can use regular soy
sauce or brags liquid aminos.
00:18:54.23\00:18:58.67
And we also have
what were these, I forgot?
00:18:58.70\00:19:04.84
Parsnips.
Parsnips, that's right.
00:19:04.87\00:19:06.99
So we have
parsnips and carrot sticks.
00:19:07.02\00:19:09.25
And when you marinate
these into a salty base
00:19:09.28\00:19:16.55
as we have with the nama shoyu,
it actually starts to break down
00:19:16.58\00:19:22.77
the protein
fibers of the vegetable,
00:19:22.80\00:19:25.70
so it starts to get it soft.
00:19:25.73\00:19:28.24
So then we'll take
this, get it started.
00:19:28.27\00:19:30.82
I think I've got
everything in hand.
00:19:30.85\00:19:34.10
And then start
pulling it together.
00:19:34.13\00:19:37.71
You do that just like
a pro. Well, not right.
00:19:37.74\00:19:41.30
What we want to demonstrate
to you is that this is really
00:19:41.33\00:19:44.84
very simple and probably simpler
00:19:44.87\00:19:47.14
than what we're
making it appeared to be.
00:19:47.17\00:19:49.44
And I encouraged
people to try this,
00:19:49.47\00:19:52.94
it doesn't cost much
to buy the apparatus,
00:19:52.97\00:19:57.02
the rolling sheets are cheep,
the nori sheets are cheep,
00:19:57.05\00:19:59.57
most of the stuff
is just vegetables.
00:19:59.60\00:20:02.13
And to give this
a try on your own
00:20:02.16\00:20:03.79
you could amaze
yourself. Besides it's fun.
00:20:03.82\00:20:07.53
We did this for a
birthday party for our daughter.
00:20:07.56\00:20:12.01
We just did a sushi bar.
00:20:12.04\00:20:14.51
And lot of people are not aware
that this is so easy to do,
00:20:14.54\00:20:20.13
and then it
doesn't have fish in it.
00:20:20.16\00:20:22.46
So we do sushi bars for parties
and they just really enjoy
00:20:22.49\00:20:27.90
the colors and flavors of it.
00:20:27.93\00:20:29.30
Okay, I'm gonna
cut these up now.
00:20:29.33\00:20:31.62
Now again according
to tradition and my son
00:20:31.65\00:20:34.02
and I can't question him because
00:20:34.05\00:20:37.42
he won't let me question him.
00:20:37.45\00:20:39.93
Traditionally, they
cut them in half ones
00:20:39.96\00:20:43.60
with a very sharp knife.
00:20:43.63\00:20:45.26
Actually what I would do is
to have a lemon or lime here
00:20:45.29\00:20:47.89
and run the knife blade
through the lemon or lime first.
00:20:47.92\00:20:50.13
That makes it cut
a lot easier than--
00:20:50.16\00:20:51.53
Then make a cut.
00:20:51.56\00:20:52.93
And then you cut
them apart one more time,
00:20:52.96\00:20:54.33
so you turn each roll into four
and that's actually the size.
00:20:54.36\00:20:57.37
But we prefer to do
them in probably in eights.
00:20:57.40\00:20:59.91
Right, because there are so
many different flavors in there,
00:20:59.94\00:21:02.28
so many different vegetables,
00:21:02.31\00:21:03.68
I like to have the
different ones in small sizes.
00:21:03.71\00:21:08.79
And the more
vegetables you have in,
00:21:08.82\00:21:10.64
the colorful they are,
00:21:10.67\00:21:12.04
you can get really fancy
and make faces out of them.
00:21:12.07\00:21:16.27
Just by putting the
vegetables in a certain way.
00:21:16.30\00:21:18.92
It's actually an
art form to some people.
00:21:18.95\00:21:21.20
There's a real good
cook book out there.
00:21:21.23\00:21:23.98
For any of you that are
looking for a way to make sushi
00:21:24.01\00:21:28.31
and it's just
called "Vegetarian Sushi."
00:21:28.34\00:21:31.37
And when you, you can get that,
it has beautiful pictures in it
00:21:31.40\00:21:35.01
and it gives you
lots and lots of ideas.
00:21:35.04\00:21:38.46
So I'm gonna make one
more avocado roll here
00:21:38.49\00:21:41.77
and put a few more
different vegetables in it.
00:21:41.80\00:21:45.33
Let's see, we're gonna
use some cucumber strips,
00:21:45.36\00:21:50.72
just a few, I've
made the last one probably
00:21:50.75\00:21:52.75
a little bit
fat, what you think?
00:21:52.78\00:21:55.17
Well, it could go on a
diet, but hey, you know.
00:21:55.20\00:21:57.63
But look, how pretty.
00:21:57.66\00:21:59.33
Look how filling.
00:21:59.36\00:22:01.06
And that's another thing.
00:22:01.09\00:22:02.46
This is--this is what
I consider happy food.
00:22:02.49\00:22:05.93
I like the
thought of happy food.
00:22:05.96\00:22:08.40
And the Bible tells us
in Proverbs 17:22 that,
00:22:08.43\00:22:11.89
"A merry heart doeth
good like a medicine."
00:22:11.92\00:22:14.57
So if we can make happy
food, full of color, flavors,
00:22:14.60\00:22:18.77
textures, nutrition,
then we're doing something
00:22:18.80\00:22:23.41
that the Lord wants us to do,
00:22:23.44\00:22:25.38
to make happy
food, happy bellies.
00:22:25.41\00:22:27.79
And our guest will be loving
our foods and enjoy coming over.
00:22:27.82\00:22:33.73
Now you've got
something here called--
00:22:33.76\00:22:37.27
Wasabi. Wasabi.
00:22:37.30\00:22:39.14
Wasabi is an interesting thing.
00:22:39.17\00:22:42.18
It's actually isn't
true Japanese wasabi
00:22:42.21\00:22:44.38
which is extremely
expensive and very hard
00:22:44.41\00:22:46.16
to get a hold of
it in this country.
00:22:46.19\00:22:47.56
This is actually a horseradish
which is called wasabi.
00:22:47.59\00:22:51.07
This is a heat, type of a
heat that some people take
00:22:51.10\00:22:55.82
and put on their sushi.
00:22:55.85\00:22:59.98
It's a kind of a heat
that starts here and literally
00:23:00.01\00:23:02.83
goes up through the top of
your head in about 15 seconds.
00:23:02.86\00:23:05.61
Okay, so you only
use a little bit of it.
00:23:05.64\00:23:07.43
Use the tad.
00:23:07.46\00:23:10.44
And, of course, here we have
00:23:10.47\00:23:11.84
the sauce which
you've talked about.
00:23:11.87\00:23:13.24
So the way we do it, if
you'll hand me a chopsticks.
00:23:13.27\00:23:17.77
Okay. And I won't do this,
00:23:17.80\00:23:20.31
I will not sample this on set.
00:23:20.34\00:23:22.24
But we take a pair of chopsticks
00:23:22.27\00:23:25.25
and once I learn
how to operate these.
00:23:25.28\00:23:28.80
Pick up a sushi, I'll dip it in
the sauce and then I'll eat it.
00:23:28.83\00:23:35.40
And I've learned from
our Japanese friends that,
00:23:35.43\00:23:38.63
nothing else goes
with sushi, not potatoes,
00:23:38.66\00:23:41.13
not sprouts, not
salads, not bread,
00:23:41.16\00:23:43.08
nothing, this is
a meal unto itself.
00:23:43.11\00:23:45.56
So you have your
proteins, your carbs.
00:23:45.59\00:23:47.73
It's got everything.
00:23:47.76\00:23:49.13
Vitamins,
minerals colors, textures,
00:23:49.16\00:23:51.89
it looks like an excellent
meal to me. It's very delicious.
00:23:51.92\00:23:55.31
And when it set
into a beautiful setting,
00:23:55.34\00:23:57.99
then it's more appetizing.
00:23:58.02\00:23:59.88
And you've always
said that food has to--
00:23:59.91\00:24:02.59
Look good and then taste good,
00:24:02.62\00:24:04.57
because if it doesn't
look good, nobody's gonna,
00:24:04.60\00:24:06.68
nobody's gonna eat it. Right.
00:24:06.71\00:24:08.35
So it has to look good first,
then it has to taste good,
00:24:08.38\00:24:11.12
then it has to be
nutritious in my thinking.
00:24:11.15\00:24:13.89
And then something that
we added several years ago,
00:24:13.92\00:24:16.00
we feel that it has to be,
have some medicinal quality
00:24:16.03\00:24:19.35
that is to be good for
your body in a medicinal way.
00:24:19.38\00:24:22.72
Nourishing.
Nourishing as well as medicinal.
00:24:22.75\00:24:25.48
And when you use
lots of different colors,
00:24:25.51\00:24:28.18
and flavors, and textures,
and varieties of vegetables,
00:24:28.21\00:24:32.18
you have all the
different vitamins,
00:24:32.21\00:24:34.53
and minerals and enzymes,
00:24:34.56\00:24:36.36
the things that will help
to spark your immune system.
00:24:36.39\00:24:40.11
When we keep our
immune system per peaked,
00:24:40.14\00:24:43.06
then we're less
likely to have diseases.
00:24:43.09\00:24:45.73
So this is another
thing that we're doing
00:24:45.76\00:24:47.92
with our sushi is we're
helping you to incorporate
00:24:47.95\00:24:51.06
more vitamins and minerals.
00:24:51.09\00:24:52.72
These enzymes are live enzymes.
00:24:52.75\00:24:54.90
They are just
wonderful to help digestion.
00:24:54.93\00:24:57.83
And the minerals that
come from the nori sheets
00:24:57.86\00:25:01.74
are also excellent for you.
00:25:01.77\00:25:03.41
We need more
minerals into our diet.
00:25:03.44\00:25:05.75
I'm gonna show you different
way of slicing the sushi.
00:25:05.78\00:25:09.30
We're gonna slice
it a 45 degree angle
00:25:09.33\00:25:13.00
and then we're gonna go back.
00:25:13.03\00:25:15.95
And then what you have
is a little sushi tower.
00:25:15.98\00:25:18.49
Oh, cool. So
little more decorative
00:25:18.52\00:25:21.33
than just straight across, okay.
00:25:21.36\00:25:23.52
And you can see the
vegetables better too.
00:25:23.55\00:25:25.44
It gives a little
better cross section.
00:25:25.47\00:25:29.34
Now there is
another way to roll a sushi
00:25:29.37\00:25:31.09
which I have not mastered yet.
00:25:31.12\00:25:34.01
And that's called inside out.
00:25:34.04\00:25:35.82
And that's where we actually
reverse this whole process.
00:25:35.85\00:25:38.31
The rice is on the outside
and then comes the nori sheet.
00:25:38.34\00:25:42.73
Actually we do the
rice just like you did it
00:25:42.76\00:25:44.83
and then we flip it over.
00:25:44.86\00:25:46.61
And then we load the inside
which is just the nori sheet
00:25:46.64\00:25:49.54
and then we roll it backwards.
00:25:49.57\00:25:51.65
And that's called
the inside out. Okay.
00:25:51.68\00:25:55.54
So I'll get there
sometime, but not today.
00:25:55.57\00:26:00.51
With more practice
you'll be able do that,
00:26:00.54\00:26:02.06
but at least you can see
00:26:02.09\00:26:03.46
that there is all
kinds of vegetables in ways
00:26:03.49\00:26:05.86
that you can use the vegetables
00:26:05.89\00:26:07.61
as you put them
into your sheets,
00:26:07.64\00:26:09.60
into your nori sheets. So--
00:26:09.63\00:26:12.56
Okay, so that is
sushi and it has,
00:26:12.59\00:26:14.16
it has nothing to do
in my mind with raw fish.
00:26:14.19\00:26:17.07
No, that's right.
Good, so. All right.
00:26:17.10\00:26:19.80
Well let's take a break
and we'll come right back.
00:26:19.83\00:26:22.55
And see how this looks when it's
in a presentation type tray.
00:26:22.58\00:26:28.23
We hope you've enjoyed
00:26:28.26\00:26:29.63
"Let's Cook" with
Jeff and Nancy Riedesel.
00:26:29.66\00:26:31.71
Now let's take a moment to
review our featured recipe.
00:26:31.74\00:26:35.17
If you'd like more information,
00:26:47.59\00:26:49.41
or if you'd like to
contact Jeff and Nancy Riedesel,
00:26:49.44\00:26:51.95
you may write to 3ABN,
00:26:51.98\00:26:53.79
P.O. Box 220 West
Frankfort, IL, 62896
00:26:53.82\00:26:59.07
or call 1-(800)-752-3226.
00:26:59.10\00:27:04.56
Now let's take a look
at our finished recipes.
00:27:04.59\00:27:09.07
Hi, and welcome back.
Well, that's our sushi.
00:27:09.10\00:27:13.91
That was, that was
lot of fun, messy but fun.
00:27:13.94\00:27:17.53
I think it's fun when
we do recipes like this,
00:27:17.56\00:27:20.66
you see the beautiful colors,
00:27:20.69\00:27:22.50
the textures, know that there is
all kinds of nutrients in that,
00:27:22.53\00:27:27.89
that it's gonna make
us a healthier person
00:27:27.92\00:27:30.64
when we eat this way.
00:27:30.67\00:27:32.54
We're told that eating
food is simply prepared
00:27:32.57\00:27:35.40
as possible in
its most natural state
00:27:35.43\00:27:37.88
as possible is going to
make us a lot healthier person.
00:27:37.91\00:27:41.08
So this is what we're
trying to do with the sushi.
00:27:41.11\00:27:43.08
Just gives you another idea
on how you can make food simple,
00:27:43.11\00:27:46.80
tasty and beautiful.
00:27:46.83\00:27:48.86
And we want to encourage
you to have a merry heart,
00:27:48.89\00:27:52.05
because it will do
good like a medicine
00:27:52.08\00:27:54.03
and you'll be a
healthier person because of it.
00:27:54.06\00:27:57.12
Thank you for joining
us today with "Let's Cook."
00:27:57.15\00:27:59.86
And we hope to see you again
00:27:59.89\00:28:02.23
when we make
something else fun and exciting.
00:28:02.26\00:28:05.41