Re-Inventing Virtual Cooking Classes At The Cutting Edge Classroom Cooking School The Menu California Roll Salmon and Tuna Roll Philly Roll - The ...
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Class Date and Time: April 8, 2021 4PM-5:30PM
Contact Person/Company: Joshua Gary, Nextera Energy
Contact Phone Number: 561-818-5553
Contact Email: Joshua.gary@FPL.com
Re-Inventing Virtual Cooking Classes At The
Cutting Edge Classroom Cooking School
The Menu
California Roll
Salmon and Tuna Roll
Philly Roll
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroom
Class Date and Time: April 8, 2021 4PM-5:30PM
Contact Person/Company: Joshua Gary, Nextera Energy
Contact Phone Number: 561-818-5553
Contact Email: Joshua.gary@FPL.com
Ingredient Shopping List
Below is a list of ingredients you’ll need to make the recipes in this packet. Please
reach out for substitution suggestions.
Proteins
2 oz sushi grade tuna
4 oz smoked salmon
4 oz imitation crab
Fish roe of choice
Produce
1 english cucumber
1 carrot peeled and julienne
2 avocado
Dairy
4 oz cream cheese
Pantry Items
2 cups Sushi Rice
8 sheets nori
½ cup soy sauce
Spicy mayo
Sushi sauce/eel sauce
Wasabi pre made or powder
4 tbsp rice vinegar
3 tbsp sugar
2 tsp salt
2 tbsp mirin
Pickled ginger
Sesame seeds, black or white or a mix
Dry/Canned Goods
Chop sticks
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroom
Class Date and Time: April 8, 2021 4PM-5:30PM
Contact Person/Company: Joshua Gary, Nextera Energy
Contact Phone Number: 561-818-5553
Contact Email: Joshua.gary@FPL.com
Equipment Needed
Below is a list of tools you’ll need to make the recipes in this packet.
Cutlery
Sushi or other knife
Cutting board
Hand Tools/Gadgets
Sushi mat
Whisk
Cookware
Rice cooker or sauce pan with lid
Silicone scraper
Appliances
Bakeware
Other
Plastic wrap
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroom
Class Date and Time: April 8, 2021 4PM-5:30PM
Contact Person/Company: Joshua Gary, Nextera Energy
Contact Phone Number: 561-818-5553
Contact Email: Joshua.gary@FPL.com
Pre-Class Mise en Place and Notes
• Please gather all ingredients prior to class if you will be following along
• It is helpful to organize the ingredients by recipe on rimmed baking sheets if possible
• Please pre-measure ingredients. Pre-cook rice at least an hour prior to class and cool/hold in
a bowl with a damp towel over it. Do not refrigerate.
• We encourage you to prep all your ingredients and cut all vegetables, fruits, and proteins
before class as it will allow you to have more time to listen and watch the instructor. You can
wait to cut fish until Instructor demonstrates.
Notes:
• At the end of this class you will have: 3 plus sushi rolls
• Adjust recipe quantities as desired depending on how many rolls you want to prepare.
• You can substitute proteins with vegetables or change proteins to include other
seafood. Chef will most likely demonstrate some other types of seafood as well.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: April 8, 2021 4PM-5:30PM
Contact Person/Company: Joshua Gary, Nextera Energy
Contact Phone Number: 561-818-5553
Contact Email: Joshua.gary@FPL.com
Perfect Sushi Rice
YIELD 4 cups rice (5-6 full rolls)
Ingredients:
• 2cups sushi rice
• 2cups water
• 4tablespoons rice vinegar
• 3tablespoons sugar
• 2teaspoons salt
• 2tablespoons mirin
Directions
1. Rinse the rice only 3-5 times. The water does NOT have to run clear.
2. Place rice to drain in a strainer.
3. Drain well.
4. While rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well.
5. Add rice and water to a pot.
6. Bring quickly to a boil and then reduce to a simmer.
7. Cover the pot and DON'T touch it until the end, NO PEEKING.
8. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
9. Let rice rest for 10 min and then remove the cover.
10. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
11. Mix rice gently, careful not to break it.
California roll (Half sheet nori)
Yield 4 rolls
Ingredients:
• Juice of 1/2 lemon
• 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
• 4 sheets nori
• 1/2 batch sushi rice, recipe follows
• 1/3 cup sesame seeds, toasted
• 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
• 4 crabsticks, torn into pieces
• Pickled ginger, for serving
• Wasabi, for serving
• Soy sauce, for serving
Directions:
1. Squeeze the lemon juice over the avocado to prevent browning.
2. Cover a bamboo rolling mat with plastic wrap.
3. Cut nori sheets in half crosswise.
4. Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
5. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.
6. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down.
7. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to
you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
8. Pull away the mat and set aside.
9. Place roe on top of sushi roll and sprinkle with sesame seeds
10. Cut roll into 6 pieces.
11. Serve with pickled ginger, wasabi and soy sauce.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: April 8, 2021 4PM-5:30PM
Contact Person/Company: Joshua Gary, Nextera Energy
Contact Phone Number: 561-818-5553
Contact Email: Joshua.gary@FPL.com
Salmon and Tuna Sushi Roll (Full sheet nori)
Ingredients:
• 5 sheets nori
• 2 cups sushi rice, recipe follows
• 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips
• 2 ounces smoked salmon, cut into1/4 by 1/2 by 3-inch strips
• 1 hot house cucumber, julienne
• 1 carrot, peeled and julienne
• 1/2 avocado, thinly sliced
• 4 oz cream cheese cut into strips
Directions:
1. Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the
edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet.
2. Wet your hands in cool water and take a handful of sushi rice.
3. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a
3/4-inch strip of nori uncovered on the far side.
4. Place tuna strips and some julienne vegetable, cucumber or avocado, and cream cheese along the center of the rice.
5. Squeeze a thin straight line of sushi sauce across the fish
6. Be careful not to overfill the nori.
7. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo
rolling mat closest to you.
8. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm.
9. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of
nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to
make the roll firm.
10. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces.
Philly Roll
INGREDIENTS
• 1 sheet nori
• 1 1⁄2 ounces smoked salmon or tuna
• 1⁄2 small cucumber
• 2 tablespoons cream cheese
DIRECTIONS
1. Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the
whole sheet leaving a 1 inch border on the bottom.
2. Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the
1inch rice free border is on the bottom.
3. 1/3 of the way up from the bottom smear a line of cream cheese.
4. Place Salmon on top of the cream cheese.
5. Cut Cucumber into small strips and lay beside the Salmon.
6. Fold the bottom of the sheet over the rice and continue rolling into a log.
7. Cut with a wet serrated blade.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomYou can also read
