Participants: Jeff Riedesel, Nancy Riedesel
Series Code: LCT
Program Code: LCT000003
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00:01 Sushi, a unique way of eating vegetables,
00:04 and minerals, and lots of good taste and colors and flavors. 00:09 And you want to know how to make it vegan style? 00:11 Stay by. We'll be right back. 00:42 Hi, and welcome back to "Let's Cook." 00:44 We're Jeff and Nancy Riedesel. 00:46 And we are going to teach 00:47 you a few things about sushi, today. 00:51 Now my perception of sushi up until about a year ago was-- 00:56 Was the same as mine. 00:58 And most everybody else I know. 00:59 And that was one of a raw fish wrapped up 01:02 in a smelly piece of seaweed. 01:06 And we learned at a convention 01:08 actually that we went to, had the privilege of going to. 01:11 A little different thing-- 01:13 some different things about sushi. 01:14 And so I would like to try to teach you 01:17 some of the things that I learned. 01:19 Now I want you to well understand 01:21 that I am not a sushi master, 01:23 by any stretch of your imagination. 01:26 Okay, but this is a fun thing. 01:28 We're gonna have a fun day today. 01:31 And we're just gonna start right off 01:33 talking about some of the elements of sushi, so. 01:37 Yeah, my recollection of sushi 01:39 was that it always had raw fish in it. 01:42 Well, actually I'm glad you brought that up 01:43 because the word sushi translate more closely to vinegared rice. 01:50 That's interesting. 01:51 That's about as interesting as tofu. 01:53 And tofu, we learned in another country 01:56 translates more into square. 01:59 The word tofu just means square. Just means square. 02:01 Has nothing to do with soybeans. 02:03 That's so interesting. So what's in a word? 02:05 You know, what's in a word? 02:07 But we love to do things creatively 02:09 and we enjoy making foods that are pretty 02:13 and that taste good, they're creative, 02:15 they're simple, inexpensive. 02:18 And so we are going to enjoy making some, 02:22 all colorful dishes here. 02:25 And you've been enjoying having lot of fun 02:27 putting these things together. 02:28 Yes, I have. First of all, 02:29 why don't you read the directions for what my son, 02:32 the chef, my executive chef son Scot calls 02:37 "Perfect Sushi Rice." Okay. 02:39 This is little difficult to master 02:40 but we've made an attempt to add it here. 02:42 And I understand that it takes a whole year 02:45 of studying in Japan to make perfect sushi rice. 02:47 It takes a long time to study under a sushi master. 02:50 Okay. Well, let's read the instructions 02:52 on how to make perfect sushi rice. 02:55 We'll use. 03:09 Okay, now that's it. 03:11 Now there are several tricks that Scotty has told me, 03:14 needs to occur for this to be perfect. 03:17 Number one, the rice needs to be 03:19 what we call, either Calrose. 03:21 I think, it's a brand or just sweet rice, or sticky rice. 03:25 And you get that basically from Asian stores. 03:27 Asian markets is the only places 03:29 that I've ever found it in my searching. 03:32 And the reason that you want a sticky rice 03:34 is because you want it to stick together. 03:36 Now normally when we make rice in this country 03:38 and in other countries, we go for a fluffy rice, 03:43 full body but a fluffy rice. 03:44 Dry and crumbly, yeah. 03:46 Yeah, and that's definitely not what you want with sushi, 03:49 because it's gonna be the glue that's gonna stick 03:51 everything else together. 03:52 And we'll demonstrate as we go. 03:54 So number one is to use 03:56 some type of a sticky or sweet rice. 03:59 Number two, another little trick is to soak the rice first 04:03 before ever cooking, just soak the rice 04:05 in an ample amount of water. 04:06 Cold or hot? It doesn't matter. 04:08 Okay. For about at least 30 minutes, just soak the rice. 04:12 Now, it will expand somewhat. 04:14 So then once this process takes place, 04:16 then drain off the water and then measure 04:20 and you measure one for one. 04:23 In other words one cup of the soaked rice 04:26 with one cup of water. Okay. 04:29 So you bring the water to a boil, you add the rice, 04:33 no salt or anything like that, just add the rice, 04:37 bring it to a bowl, bring it back to a bowl, cover it, 04:40 put it on simmer for approximately, 04:44 what did we figure? 04:46 About 30 minutes. 30 minutes. Hmm. 04:47 Okay. And then after that, we removed it from the heat 04:50 and let it sit covered for another30 minutes, 04:52 not stirring it at all. 04:54 So you don't open up the lid, 04:55 you don't stir it up. Don't check on it. 04:57 Don't mess with it, 04:58 leave it alone and just let it sit. 05:00 Off the burner. Off the burner. Okay 05:02 Now the second real trick 05:04 to it and I'm gonna use our little wooden bowl. 05:07 And he's, Scott recommends a wooden bowl. 05:10 I'm doing this exactly to his directions. 05:13 They may have found it that it works pretty well. 05:15 It does. He recommended a wide shallow wooden bowl. 05:20 Wet first with water, okay. 05:23 And then you turned the cooked rice out on the bowl. 05:26 Okay, so you've already cooked 05:27 this on the stove to save time. Exactly. 05:29 And it's already sticky 05:31 and it's cold. Yes. Or at room temperature. 05:32 Well let's say, at room temperature. 05:33 But it still kind of warm actually because it's been, 05:36 you know, was cooked and now it's getting cooler. 05:38 Okay. So here's the next trick, 05:40 we take the ingredients that we saw on the board. 05:42 It was some type of sweetener and instead of the vinegar 05:46 which would normally be used, we used the lemon juice 05:48 which is little different and little salt, 05:50 we made a mixture of that. 05:51 And the reason we don't use vinegar is because-- 05:54 Vinegar has a lot of bad effects on the system, 05:56 the liver specifically. 05:57 Basically it's kind of destroys the hemoglobin in the blood, 06:00 so that's why we prefer lemon. 06:02 Plus, the lemon is good, 06:03 because it alkalizes the system. It's exactly right. 06:06 And it's out there, it's a healing herb, 06:07 so we love to use lemon. 06:09 So technically, what we were supposed to do 06:12 and what I tried to do, 06:13 but it was a little difficult was to fold. 06:16 I had the liquid in a little cup and I would pour 06:22 little bit on and I would fold the rice over. 06:24 You never want to stir sushi rice. 06:26 In fact, you never really want to stir any rice. 06:29 And you wanted to have a translucent glaze to it, 06:32 you can almost see through the grain. 06:35 And so you use-- you pour a little over. 06:37 But not the sesame seeds. 06:38 No, I'm not gonna pour the sesame seeds. 06:40 Okay, just wanted to check. 06:41 This is our make believe liquid that we made up, okay. 06:43 Okay. But you would pour little bit over 06:45 and you would fold it and you would pour 06:47 little bit more over and you would fold it. 06:49 And all the while you would be fanning 06:51 it to try to cool it off. Okay. 06:53 Now this is my understanding of what they really do. 06:56 So we kind of did that, I don't know how closely 07:00 I follow that. 07:01 Now unfortunately we made this up 07:04 previous to this and so it's a little. 07:07 It's very sticky. 07:08 It's very sticky and-- 07:10 So it should hold everything together like super glue. 07:13 If we can get it out of the bowl. 07:14 Okay. Okay, the next and the most crucial part 07:17 of what we're gonna do here is the nori sheets. 07:20 Now, tell us about nori sheets for those that don't know. 07:23 Nori is seaweed and it's basically, 07:27 this is basically a toasted rolled out piece of seaweed. 07:31 Okay. And it has a, it has a fishy smell to it 07:35 and it's what gives the sushi its the fishy flavor. 07:39 So it's actually dehydrated sea vegetables 07:42 that come from the ocean. 07:43 Exactly and if you can look at it, it's been all mushed 07:45 together and then rolled out and then lightly roasted. 07:48 Very, very thin. 07:49 Now there are several different schools of thought. 07:52 In culinary schools, they taught us shiny side up. Up. 07:59 But for the life me, I can't figure out 08:01 which is the shinny side. 08:02 And then I talked to another expert 08:04 and they say it doesn't really matter. 08:06 So I'm gonna put it. 08:08 And recognize now, this is from amateurs, 08:11 so we are here bringing you what we're learning 08:14 and this is what it's all about. 08:15 We're sharing you, sharing with you our knowledge. 08:18 I'm sure that there are literally thousands of people 08:22 watching us or with the capability of watching us 08:25 that know much better how to do this than I do. 08:27 But we're going to try to educate those of you that don't. 08:31 So what you do is you take 08:33 some of this extremely sticky rice 08:35 which is a good thing. 08:37 And we have our, we have our-- 08:39 let's go over one more thing here. 08:41 Oh, yeah, it's your roll up. 08:43 We have a bamboo rolling mat, it's very simple. 08:46 This is one that I've used for a while 08:48 and this is one that I've bought yesterday, 08:51 brand new and a little bit smaller. 08:52 So I'd probably just be using my standby. 08:55 Now I don't know if you can see or not but the bamboo, 08:57 this particular rolling mat has a curve side on one side 09:00 and a flat side on the other. 09:03 Okay, so we put that back down 09:06 and I'll put my saran wrap over it. 09:08 I don't normally put saran rap on this, 09:10 but I'm going to try to maintain a neater mat, 09:13 since we're gonna be rolling a few of these things. Okay. 09:16 And then, of course I put my, 09:18 whichever shiny side or whatever. 09:20 I'm gonna place it like that because frankly 09:22 I don't see where it makes the difference. 09:24 But I'm not a sushi master either. 09:27 Okay, so we're gonna take some of this sticky rice 09:30 and start to spread it. 09:32 Now this, this is probably the hardest part in my mind 09:37 of doing the sushi and that is covering what you want, 09:43 not surely more than what you want, 09:47 but definitely enough of the nori sheet to make a difference, 09:51 because when we start to roll this thing 09:53 and do the final cutting, 09:54 you'll see why this is very important. 09:56 So you want it to have it nice thin or thick. 09:59 Now I want it very thin. 10:00 Okay. And I don't want to come all the way to the end. 10:02 I want to leave about an inch or more space at the end 10:06 and that will be the end that I finish rolling. 10:07 And all these will come together very shortly, 10:10 literally, when I start to roll it. 10:14 Well, this is an easy way of using up leftover rice 10:18 to it for people that have leftover rice 10:20 and they want to do something with it 10:22 and they want to have a quick lunch in, 10:24 they can just cut up a bunch of vegetables 10:26 and do some quick sushi rolls. 10:28 Well, except for one thing, 10:29 you just wouldn't have leftovers sticky rice. 10:33 No, what I'm thinking is if you don't have the sticky rice 10:36 and you have leftover brown rice or white rice 10:40 after it set in the refrigerator, 10:41 sometimes they're just kind of sticky. 10:43 Can you do like water in it 10:46 and add some extra water to make sticky rice? 10:48 I don't know. Okay, what an idea. 10:51 The next thing we're gonna do. 10:53 We have some paste here, it calls for umeboshi paste. 10:57 This is what traditional sushi calls for. 11:00 Well, I didn't have any umeboshi paste. 11:02 And what it is basically is a plum, 11:03 is a sweet salty plum paste, okay. 11:07 So I took a little bit of miso which is salty 11:10 and all it is a soybeans. 11:12 And I took some raspberry, 11:15 I didn't have any plum. Or fruit. Or fruit. 11:18 And I made my own umeboshi paste 11:20 and I'm just gonna do a little thin line. 11:22 This just gives it a little sweetness 11:24 and a little saltiness. 11:26 So we're starting to get all of those flavors 11:28 that we have talked about 11:32 as far as the sweet and savorthe--bitter and salty. 11:35 We're gonna try to form an orchestra of flavors here. 11:40 Okay, now we're basically 11:41 ready to start stuffing the sushi. 11:45 Now I see we've got a tray full 11:46 of all kinds of beautiful vegetables, 11:48 let's talk about these vegetables here. 11:50 Well, obviously we're not gonna put everything on one 11:52 because the roll would be this big 11:53 and just we couldn't be able to. 11:55 Okay, but we have some straw mushrooms 11:58 which are very good. 11:59 And we got these from an Asian store. 12:01 Right. It come in little package refrigerated. 12:03 And I prefer this because you'll notice that most things 12:06 on this plate are lengthwise or elongated. 12:10 And that's because our roll is elongated 12:12 and that's how we're gonna roll it soon. 12:14 Okay, so you cut them very thin strips 12:16 of all the different vegetables. 12:17 These are called Julienne cuts. 12:18 When you think of Julienne, 12:20 I want you to think of matchsticks, 12:22 things that look like matchsticks. 12:24 And we also chose different colors 12:26 because when this is rolled 12:28 and when this is cross sectioned, 12:29 the colors will then become apparent. 12:32 So not only will it look good and taste good, 12:35 it will be nutritious. So let see here. 12:38 What I normally start out 12:40 where there's a few spring onions. 12:42 And I'll just lay this in and you know 12:44 what if I come out the ends of it, with some of it's okay, 12:47 because that's actually part of my design. 12:49 And it's pretty. 12:51 And the spring onions, I notice that you've taken 12:53 the green part and you've actually slippered them. 12:55 Just to make them thinner. 12:57 Okay. Let's do, okay now we have our version 13:00 of pickle ginger and what this is, 13:03 you can make your own pickle ginger 13:05 by using lemon juice instead of vinegar. 13:07 Hmm. And you can use beet juice for the color. 13:10 The beet juice is a wonderful idea for coloring. 13:12 And you know, there's another thing 13:14 that I've seen in different, 13:17 we got a vegan sushi book at home. 13:19 And in order to make your colored rice, 13:22 we've seen different colored rice 13:24 on sushi and it was beautiful. 13:26 They had rice that was actually pink rice. 13:29 And the pink rice was made with some beet juice. 13:32 Then the yellow rice was made with either saffron or turmeric. 13:36 And we've seen, you can take that different colored rice 13:39 and put it into your sushi wraps 13:41 and make beautiful, beautiful odors. 13:45 Now we have some yellow squash 13:48 that we have sliced lengthwise. 13:49 And we have some cucumber 13:51 which is always good, just a few of them. 13:54 Now we grew some mung beans sprouts. 13:57 Mung beans sprouts are wonderful in sushi. 13:59 I like the mung because they're obviously long 14:01 and we're gonna leave the tails on them and the heads on them 14:03 and everything on them because-- Because we get lot of fiber. 14:05 Lot of nutrition in there. 14:08 The sprouts are anywhere from 5 to 7 times more nutrient dense 14:13 than your regular vegetables. 14:15 Just, well, just the mung bean itself, 14:17 that's the whole point. 14:19 It's an incredible way of adding nutrition 14:21 as you see to this beautiful dish. 14:24 I think may be just some peppers in them 14:26 and we're finished with this particular roll, 14:27 then let see how this goes. 14:30 Okay, so here's the second dicey part, 14:35 is how to get all that wrapped up 14:37 in a little small roll. 14:39 What I'm gonna do is to pull the rolling mat up, 14:43 I'm gonna start it a little bit. 14:45 And I actually start the roll with the mat. 14:48 Now some people use the mat all the way through, 14:50 I'm not that experienced, so I like to start it. 14:53 And then what I'll do, I'll back off on it. 14:57 And then I'll finish it off by hand 14:58 and I want a real tight sushi roll. 15:01 So I'm gonna pull things towards me 15:04 while I roll to try to make this very, 15:08 very tight and very uniform. 15:11 And don't be afraid to-- 15:13 well, I smell the seaweed in the nori sheets. 15:15 Yes, it smells really good. It really smells great. 15:17 We make tuna fish out of this same roll. 15:19 Now I've got into this point, okay. 15:22 I'm gonna use a little bit of water, 15:23 because this nori sheets are, when you add little water 15:27 to it or liquid, it's like glue. 15:29 Well, you think about it, this dehydrated seaweeds. 15:31 So when you put water on it, 15:32 it just will puff it right back up. 15:34 In affect, we're gonna glue this together right now. 15:37 And then what I do at the end in order to form this 15:41 as I take my rolling mat and I just squeeze it, 15:45 I just squeeze it together to compact it, okay. Okay. 15:49 And then, viola. 15:53 Well, looks just like a sushi roll. 15:55 Well, I hope so, that's what it is. 15:58 Now we're gonna set that aside 16:00 and we're gonna do one or two more 16:01 and we're going to-- I think we're gonna stuff 16:04 this in with avocado. 16:05 Oh, that's my favorite, it's when you're using avocado. 16:09 So same principle and I won't, we already went through this, 16:12 so I'm just gonna do it. 16:17 And why don't you-- 16:21 Do you want me to spread the rice on 16:22 while you cut the avocado? Well, sure. 16:25 Okay. Another trick. 16:28 I'll be happy to have you spread the rice on. 16:32 All right. See if I can do this. 16:35 If I can do this anybody can do this. 16:37 Oh, I'll contrheir. I'm gonna show you 16:39 little trick about avocado here. 16:41 This is little trick I learned in school. 16:44 It's kind of neat thing, 16:45 there's three or four different ways 16:47 to open avocados, I prefer it this way. 16:49 Take a chef's knife or some of the large knife, 16:51 go all the way around pried open. 16:54 Ooh, what a beautiful avocado. This is very good one. 16:56 And then what I'm gonna do, 16:57 I'm gonna go into the seed like that, oops, 17:00 into the middle of the seed and turn it. 17:02 And that deseeds my avocado. 17:06 Then I'm gonna take a spoon about a table size spoon 17:12 and you're gonna get just between the skin in the avocado. 17:18 And we're gonna scoop it out. 17:21 Now I just have a little leftover. 17:24 I don't scoop far enough and I'll do it the same way. 17:27 Do I need to put the umeboshi paste on while you're doing it? 17:29 Yes, please. Let's take and put a little. 17:31 In fact, in fact and I don't think you've ever rolled 17:33 the sushi before, have you? 17:35 I have rolled a sushi or two. 17:37 Okay. Well, I was gonna say, this could be a first for you. 17:40 But you just didn't see it. 17:42 Okay. And then of course we're gonna stick 17:45 with our theme of elongated, so I'm just gonna 17:49 slice some long thin pieces. 17:52 As long as we don't have flesh colored slices. 17:55 That's why I'm wearing gloves today. 17:58 Do you want to start off 17:59 and put a few of those in the middle? 18:01 Okay, this is my favorite, the avocados in here, 18:04 it's just so delicious. 18:06 It gives that nice buttery flavor. 18:08 You want one more? One more. Okay. Okay. 18:11 And then what I'm gonna do on this other one 18:13 while you complete, 18:14 while you finish stuffing this however you want to stuff, 18:16 but you did a really nice job. Well, thank you. 18:18 I think from now on that you'll be the official 18:20 sushi person in our household. 18:23 I don't think I could use serve that from you. 18:25 Well, I think it'd be very easy. 18:26 I like red and green and I think 18:30 I'll take some of the yellow peppers. 18:33 I'm gonna get my cutting board, so that I can cut this sushi. 18:36 Okay, that will be great. 18:37 Now I'll just continue doing this. 18:38 Now in the bowl what we have here 18:41 is some marinated carrot sticks. 18:45 And we've just marinated that into 18:47 some nama shoyu soy sauce. 18:50 And if you don't have nama shoyu 18:52 which is an unfermented soy sauce, 18:54 you can use regular soy sauce or brags liquid aminos. 18:58 And we also have what were these, I forgot? 19:04 Parsnips. Parsnips, that's right. 19:07 So we have parsnips and carrot sticks. 19:09 And when you marinate these into a salty base 19:16 as we have with the nama shoyu, it actually starts to break down 19:22 the protein fibers of the vegetable, 19:25 so it starts to get it soft. 19:28 So then we'll take this, get it started. 19:30 I think I've got everything in hand. 19:34 And then start pulling it together. 19:37 You do that just like a pro. Well, not right. 19:41 What we want to demonstrate to you is that this is really 19:44 very simple and probably simpler 19:47 than what we're making it appeared to be. 19:49 And I encouraged people to try this, 19:52 it doesn't cost much to buy the apparatus, 19:57 the rolling sheets are cheep, the nori sheets are cheep, 19:59 most of the stuff is just vegetables. 20:02 And to give this a try on your own 20:03 you could amaze yourself. Besides it's fun. 20:07 We did this for a birthday party for our daughter. 20:12 We just did a sushi bar. 20:14 And lot of people are not aware that this is so easy to do, 20:20 and then it doesn't have fish in it. 20:22 So we do sushi bars for parties and they just really enjoy 20:27 the colors and flavors of it. 20:29 Okay, I'm gonna cut these up now. 20:31 Now again according to tradition and my son 20:34 and I can't question him because 20:37 he won't let me question him. 20:39 Traditionally, they cut them in half ones 20:43 with a very sharp knife. 20:45 Actually what I would do is to have a lemon or lime here 20:47 and run the knife blade through the lemon or lime first. 20:50 That makes it cut a lot easier than-- 20:51 Then make a cut. 20:52 And then you cut them apart one more time, 20:54 so you turn each roll into four and that's actually the size. 20:57 But we prefer to do them in probably in eights. 20:59 Right, because there are so many different flavors in there, 21:02 so many different vegetables, 21:03 I like to have the different ones in small sizes. 21:08 And the more vegetables you have in, 21:10 the colorful they are, 21:12 you can get really fancy and make faces out of them. 21:16 Just by putting the vegetables in a certain way. 21:18 It's actually an art form to some people. 21:21 There's a real good cook book out there. 21:24 For any of you that are looking for a way to make sushi 21:28 and it's just called "Vegetarian Sushi." 21:31 And when you, you can get that, it has beautiful pictures in it 21:35 and it gives you lots and lots of ideas. 21:38 So I'm gonna make one more avocado roll here 21:41 and put a few more different vegetables in it. 21:45 Let's see, we're gonna use some cucumber strips, 21:50 just a few, I've made the last one probably 21:52 a little bit fat, what you think? 21:55 Well, it could go on a diet, but hey, you know. 21:57 But look, how pretty. 21:59 Look how filling. 22:01 And that's another thing. 22:02 This is--this is what I consider happy food. 22:05 I like the thought of happy food. 22:08 And the Bible tells us in Proverbs 17:22 that, 22:11 "A merry heart doeth good like a medicine." 22:14 So if we can make happy food, full of color, flavors, 22:18 textures, nutrition, then we're doing something 22:23 that the Lord wants us to do, 22:25 to make happy food, happy bellies. 22:27 And our guest will be loving our foods and enjoy coming over. 22:33 Now you've got something here called-- 22:37 Wasabi. Wasabi. 22:39 Wasabi is an interesting thing. 22:42 It's actually isn't true Japanese wasabi 22:44 which is extremely expensive and very hard 22:46 to get a hold of it in this country. 22:47 This is actually a horseradish which is called wasabi. 22:51 This is a heat, type of a heat that some people take 22:55 and put on their sushi. 23:00 It's a kind of a heat that starts here and literally 23:02 goes up through the top of your head in about 15 seconds. 23:05 Okay, so you only use a little bit of it. 23:07 Use the tad. 23:10 And, of course, here we have 23:11 the sauce which you've talked about. 23:13 So the way we do it, if you'll hand me a chopsticks. 23:17 Okay. And I won't do this, 23:20 I will not sample this on set. 23:22 But we take a pair of chopsticks 23:25 and once I learn how to operate these. 23:28 Pick up a sushi, I'll dip it in the sauce and then I'll eat it. 23:35 And I've learned from our Japanese friends that, 23:38 nothing else goes with sushi, not potatoes, 23:41 not sprouts, not salads, not bread, 23:43 nothing, this is a meal unto itself. 23:45 So you have your proteins, your carbs. 23:47 It's got everything. 23:49 Vitamins, minerals colors, textures, 23:51 it looks like an excellent meal to me. It's very delicious. 23:55 And when it set into a beautiful setting, 23:58 then it's more appetizing. 23:59 And you've always said that food has to-- 24:02 Look good and then taste good, 24:04 because if it doesn't look good, nobody's gonna, 24:06 nobody's gonna eat it. Right. 24:08 So it has to look good first, then it has to taste good, 24:11 then it has to be nutritious in my thinking. 24:13 And then something that we added several years ago, 24:16 we feel that it has to be, have some medicinal quality 24:19 that is to be good for your body in a medicinal way. 24:22 Nourishing. Nourishing as well as medicinal. 24:25 And when you use lots of different colors, 24:28 and flavors, and textures, and varieties of vegetables, 24:32 you have all the different vitamins, 24:34 and minerals and enzymes, 24:36 the things that will help to spark your immune system. 24:40 When we keep our immune system per peaked, 24:43 then we're less likely to have diseases. 24:45 So this is another thing that we're doing 24:47 with our sushi is we're helping you to incorporate 24:51 more vitamins and minerals. 24:52 These enzymes are live enzymes. 24:54 They are just wonderful to help digestion. 24:57 And the minerals that come from the nori sheets 25:01 are also excellent for you. 25:03 We need more minerals into our diet. 25:05 I'm gonna show you different way of slicing the sushi. 25:09 We're gonna slice it a 45 degree angle 25:13 and then we're gonna go back. 25:15 And then what you have is a little sushi tower. 25:18 Oh, cool. So little more decorative 25:21 than just straight across, okay. 25:23 And you can see the vegetables better too. 25:25 It gives a little better cross section. 25:29 Now there is another way to roll a sushi 25:31 which I have not mastered yet. 25:34 And that's called inside out. 25:35 And that's where we actually reverse this whole process. 25:38 The rice is on the outside and then comes the nori sheet. 25:42 Actually we do the rice just like you did it 25:44 and then we flip it over. 25:46 And then we load the inside which is just the nori sheet 25:49 and then we roll it backwards. 25:51 And that's called the inside out. Okay. 25:55 So I'll get there sometime, but not today. 26:00 With more practice you'll be able do that, 26:02 but at least you can see 26:03 that there is all kinds of vegetables in ways 26:05 that you can use the vegetables 26:07 as you put them into your sheets, 26:09 into your nori sheets. So-- 26:12 Okay, so that is sushi and it has, 26:14 it has nothing to do in my mind with raw fish. 26:17 No, that's right. Good, so. All right. 26:19 Well let's take a break and we'll come right back. 26:22 And see how this looks when it's in a presentation type tray. 26:28 We hope you've enjoyed 26:29 "Let's Cook" with Jeff and Nancy Riedesel. 26:31 Now let's take a moment to review our featured recipe. 26:47 If you'd like more information, 26:49 or if you'd like to contact Jeff and Nancy Riedesel, 26:51 you may write to 3ABN, 26:53 P.O. Box 220 West Frankfort, IL, 62896 26:59 or call 1-(800)-752-3226. 27:04 Now let's take a look at our finished recipes. 27:09 Hi, and welcome back. Well, that's our sushi. 27:13 That was, that was lot of fun, messy but fun. 27:17 I think it's fun when we do recipes like this, 27:20 you see the beautiful colors, 27:22 the textures, know that there is all kinds of nutrients in that, 27:27 that it's gonna make us a healthier person 27:30 when we eat this way. 27:32 We're told that eating food is simply prepared 27:35 as possible in its most natural state 27:37 as possible is going to make us a lot healthier person. 27:41 So this is what we're trying to do with the sushi. 27:43 Just gives you another idea on how you can make food simple, 27:46 tasty and beautiful. 27:48 And we want to encourage you to have a merry heart, 27:52 because it will do good like a medicine 27:54 and you'll be a healthier person because of it. 27:57 Thank you for joining us today with "Let's Cook." 27:59 And we hope to see you again 28:02 when we make something else fun and exciting. |
Revised 2014-12-17