Sushi!

We have made this A LOT!

In our holiday classes and in many of our After School Cooking Classes, this is one of the most asked for dishes to make.

And its so enjoyable watching cooks learn how to make sushi, which is really quite easy once a few techniques have been taught and you can add anything into it!

Its also super healthy and not as expensive as expected as there are only small amounts of filling in a sushi roll, its mostly rice!

You can add anything; - peppers, tuna, cooked egg, cooked meats, spring onions...

Like some of our cooks at a secondary school we run classes at did, if you want to add some spice - add some paprika or chilli flakes on top of the cut sushi! Or add these flavourings into some mayonnaise and dip the sushi into

Sushi mats are available at large supermarkets for just over a pound - cover them with clingfilm so that it keeps clean

Teriyaki sauce or even chicken with sweet chilli sauce adds more flavour to sushi rolls 

Sushi

Make as many as you wish!

Sushi rice - 500g

Sushi rice vinegar

Nori sheets

Salt – small amount

Sugar- small amount

Have a small bowl of water to hand.

Sushi rolling mat

Cling film (to cover the sushi rolling mat both sides)

Filling Options; Cucumber, Tinned tuna, & Carrots

Other Options: Red peppers, Salmon, Avocado, Spring onions, Shrimp, Fried Egg

Any fillings you have - you must cut into long thin strips - otherwise there is too much filling!

Serve with soy sauce/wasabi/pieces fresh ginger/teriyaki sauce

Prepare the Sushi Rice

1. Take the 500g sushi rice and rinse well until the water is clear

2. Soak the sushi rice in cold water for 30 minutes and then thoroughly drain

3. Then cook the sushi rice by adding 650ml cold water so the sushi is clearly covered - add a saucepan lid

4. Bring to the boil and then simmer for 10 minutes

5. Turn off the heat but keep the saucepan on and the lid for 20 minutes

6. Allow to cool - after 10 minutes add the sushi rice vinegar (according to instructions) and salt (1tbsp) and sugar (2tbsp)

7. Cool

Making the Sushi

1.     Put cling-film on the bamboo rolling mat both sides.

2.     Have a bowl of water ready – helpful for spreading rice on the nori (don’t use too much) and to dip the fork in and when using the knife at the end to get sharp edges on the sushi

3.     Place the sushi mat with the long side facing you and then take a nori sheet and place on the cling-film on the sushi mat, (shiny-side down bumpy side where rice will be placed) - again with the long side facing you.

4 Spread 3 tbsp of the sushi rice on the nori leaving a small strip at the top of the rectangle (2 cm deep)

5.     Take a little rice at a time and push it to the edges so you have a layer about ½ cm thick.

6.     In the middle of the rectangle lay the filling you want from one end to the other. Add the other fillings on top of the first one. Dont put too much otherwise roll will break - long and thin strips of filling on top of each other from one side to another.

7.     Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Ensure clingfilm and mat do not get rolled up with the roll!

8.     Roll until the last 2 cm which hasn’t rice on and put a little water all along the edge (it acts like glue) – not too much but just enough

9.  Continue until it’s all rolled up.

10.  Cut with a sharp knife - dipped in water to ensure a clean cut.

Teriyaki sauce

85g light brown soft sugar

70ml light soy sauce

1 large garlic clove, crushed

4cm piece ginger very finely grated

1 tbsp rice wine vinegar

1.     Mix the ingredients of the teriyaki sauce together - slowly bring to a simmer, stirring occasionally until the sugar has dissolved.

2.     Marinade the chicken in the teriyaki sauce for at least 30 minutes

3.     Cook in a frying pan and cut into long strips to use in the sushi

Courgette & Carrot Sausage Rolls

Our holiday and school cooks always love making these - so simple and you can put your own twist on it either adding apple sauce or cranberry sauce onto the pastry before you add the filling.

And the adding of grated vegetables gives not only additional nutritional value but a perfect level of moisture to avoid any dry sausage rolls!

Softened (in butter) and small strips of leeks can be added too

And you can use shortcrust or puff pastry - whatever you have to hand!

For our cooks who eat halal only you can use halal beef instead

For our cooks avoiding pork minced beef works perfectly well

Christmas Sausage Rolls              

Makes 6 sausage Rolls

3 tablespoons of sausage meat

1.5 tablespoons of grated courgette

1.5 tablespoons of grated carrot

2 cloves garlic crushed

2 tablespoons of Cranberry Sauce or Apple Sauce

15 x 5 cm piece of ready-made puff pastry

¼ beaten egg

Salt & Pepper

Black poppy seeds 

1.     Take the sausage meat and grate in the carrot and courgette

2.     Peel the garlic, crush and add

3.     Add the salt & pepper and thoroughly mix all the ingredients

4.     Cut 10 x 5 cm piece of ready-made puff pastry

5. Brush the cranberry sauce onto the piece of pastry before you add the sausage meat.

   
   

6. Put the sausage mixture in a line in the middle

5.     Fold over the sides and press together, so it look like a long present

6.     Brush with beaten egg

7.     Sprinkle over black poppy seeds and cut into 6 equal pieces

8.     Cook at 200 fan for 13-15 minutes until pastry is slightly browned and sausage meat is cooked

Cinnamon Rolls

These never fail! They always impress and our classes have always managed to prove their dough and make amazing cinnamon rolls - so much so that they have been compared to Gail's!

Super fun to make, relatively easy you just need a bit of time as you have to let them rise twice!

If you dont like cinnamon other flavour options are: - raspberry/cherry jam, lemon curd, Nutella, coffee cream or chocolate chips!

Can be kneaded with a dough hook or hands or use a wooden spoon to knead!

Can be made and kept in a fridge until ready to eat - bring to room temperature and then cook - perfect for breakfast on the run!

Cinnamon Rolls - makes 16

300g strong white bread flour

200g plain flour

1 teaspoon salt

60g granulated sugar

150-200ml whole milk

45g unsalted butter

1 standard packet yeast

2 large eggs, at room temperature

Filling

80g unsalted butter, extra softened

60g light brown sugar

2 tablespoons ground cinnamon

Cream Cheese Icing

100g full-fat block cream cheese, softened to room temperature

50g icing sugar

1 teaspoon pure vanilla extract

1.       Sieve the flours and mix and add the salt.

2.      Warm the milk and butter together over a very low heat. Should be just warm so you can put your finger in it and not burn it!

3.      Add in the sugar

4.      Whisk in the yeast until it has dissolved. Make sure you don’t overheat the milk and butter – it needs to be warm enough so yeast is active but not too hot to kill it!

5.      Pour this mixture over the dry ingredients, add the egg and then mix everything together. 

6.      Transfer dough to your work surface and then knead by hand (or a mixer with a dough hook) for 10 minutes until a soft dough forms.

7.       Let the dough rest for 10-30 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.

8.      Roll out the dough into a large rectangle (with the long end nearer you) and then put a thin layer of the sweetened butter and cinnamon mixture on top all over.

9.      Roll up the dough (from the long end)and then use your sharpest knife to cut into 16 rolls - about 1 inch thick. Can dip the knife into water for a clean cut.

10.  Arrange your rolls (with a 1/2 cm gap between each one) in a lightly greased 10-inch pan and allow to rise until doubled in size (60-90 mins)– they are ready to bake once doubled in size.

11.    If the room is not warm enough preheat your oven to 60 degrees then turn it off. Brush with warm water and then cover the shaped rolls with aluminium foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed.

12.   When the rolls have doubled in size they are ready to bake - bake for 20-25 minutes at 190 degrees, or until lightly browned.

13.   Make the icing when the rolls are in the oven. Mix the cream cheese until smooth and creamy – add the sieved icing sugar and vanilla extract until combined.

14.   Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.                

Enjoy!