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Sushi class taught by Chef Ace

SUSHI





GREEN BAY - Do you love sushi, but feel like you can't make it at home?

Ace Champion is a personal chef and teaches cooking classes at Cooks Corner.  Chef Ace joined FOX 11's Emily Deem on Good Day Wisconsin to show just how easy it can be to create sushi right in your own kitchen.

Black Rice California Roll with Spicy Sauce topped with fresh Avocado and Siracha Sauce

BBQ Jamaican Jerk Chicken with Avocado, Mango and Cucumber finished with a Spicy Japanese Jerk Sauce, ginger and wasabi

Black Rice In-side out Sushi Roll stuffed with Garlic Asparagus & Smoked Honey Ham

Oshi Sushi Blackened Tuna with Raspberry Balsamic Reduction Sauce

There is a cooking class offered at Cooks Corner in Ashwaubenon.

The Art of Sushi will be held on Thursday, July 2 from 6:00 p.m. until 7:30 p.m.

Cooks Corner is located at  2605 South Oneida Street in Ashwaubenon.

It will cost $20 per person.

Click here for more information.

Crab & Sausage Jambalaya Roll with Spicy Japanese Creole Sauce

Make 4 Rolls
INGREDIENTS QUANTITY PROCEDURE
Jambalaya Roll
Andouille Sausage About 2 links  Cut into ½ inch by ½ inch square
Imitation Crab Meat 4 logs Cut to fit the nori sheet
Red Bell Pepper About ½ pepper Sliced thin
Celery About 1 stalk Sliced thin
Garlic Olive Oil ¼ cup Ass need for sauté
Garlic About 1 teaspoons Garlic in the jar. Reserve I teaspoon of juice
Red Onion About ½ cup Sliced thin
Roma Tomato 1 medium firm Guts removed and sliced thinly
Louisiana Hot Sauce As needed  To taste
Nori (seaweed) 4 sheets
Cooked Sushi Rice 3 cup Short or medium but short holds better
Slap Yo' Mama Creole Spice 2 to 3 tsp. To taste
Black Sesame Seeds About 2 Tbsp. Or regular sesame seeds
Pickled Ginger 2 Tbsp. Enough for  a little on each plate
Wasabi Sauce 2 Tbsp.  Enough for a little on each plate
Japanese Creole Sauce
Real Mayo ½ cup
Louisiana Hot Sauce 3 Tbsp. To taste find the hottest one
Key Lime Juice 1 tsp.  Or fresh lime
Garlic Juice 1 tsp. optional
Directions for the Jambalaya Roll
1. Follow the direction for the sushi rice. For best results cook in a rice cooker. When the rice is on you can prep up everything else you need for the rolls.
2. Using a small skillet add a little oil and allow to get hot on a medium-high heat. Place each sausage in the hot oil and allow a nice dark sear on each side. This should take about 1 minute on all 4 sides. When you are about 1 minute done add in the garlic. Dash some of the Louisiana hot sauce over the sausages to coat them. Remove from the skillet and set aside.
3. Clean the pan out of any burnt pieces and add a little more oil and allow to get hot on a medium-high heat. Add the sliced red bell pepper and the sliced celery. Season with creole seasoning and suttee lightly for about 1 minute. Set aside with the sausages.

4. Cover a bamboo mat with plastic wrap tightly. Place a sheet of nori on top centered. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a quarter inch border at the top and bottom edges. Press firmly. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down.
5.  Arrange one sausage strip, one crab log, and about 4 strips of peppers, celery, onion and tomato on top of the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, then remove the mat. Repeat the process with remaining ingredients to make three more rolls.
6. Cut the sushi rolls into 1 inch rounds with a sharp serrated knife moistened with water and whipped each cut.    Serve with wasabi, ginger, and Japanese Creole Sauce.

Directions for the Japanese Creole Sauce
1. In a small bowl, mix together mayonnaise, Jerk Marinade Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.

Recipe Created by: Chef Ace Champion

Sushi Rice and California Rolls Recipe
http://natashaskitchen.com/2013/10/23/sushi-rice-and-california-rolls-recipe/

Prep time
1 hour
Cook time
20 mins
Total time
1 hour 20 mins

A tutorial on how to make the perfect sushi rice and a recipe for legitimate California rolls :)
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost To Make: $12-$15
Serving: 9 rolls
Ingredients
Ingredients for Perfect Sushi Rice:
· 2 cups Japanese short or medium grain rice
· 2½ cups cold water
· 5 Tbsp Sushi Vinegar
· (Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool):
· 4 Tbsp Rice vinegar
· 2 Tbsp sugar
· 2 tsp salt (I used sea salt)
Ingredients for California Rolls:
· ½ lb Imitation crab meat (p.s. the "log" shaped crab meat is the easiest to work with)
· 1 Avocado, ripe but still firm
· ½ medium cucumber, peeled and sliced into long julienne strips
· Toasted Nori Seaweed
· Toasted sesame seeds
· A sushi rolling mat ($2 at Cost Plus World Market) If you don't have a sushi mat, try using parchment paper instead.
For Dips/Sauces:
· Soy sauce (regular or low sodium)
· Wasabi paste or wasabi powder
· For spicy mayo: Mayonnaise (~1 Tbsp) and Sriracha hot chili sauce (~1 tsp) or to taste
Ready-to-Cook Meals Delivered
www.Plated.com/4-Free-Meals

Instructions
How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice.
1. Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
2. Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
3. Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
4. Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
5. Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
Assembling your California Rolls:
1. Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
2. Fold the pieces of nori in half to split them.
3. Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
4. Spread a generous handful of sushi rice onto the ½ sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
5. Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
6. Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
7. Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

Champion Creole Sushi Rice                                       Makes 3 cups of cooked rice
INGREDIENTS QU QUANTITY PROCEDURE
Medium or Short Grain Rice 1 ½ cups (Nishiki or Calrose brand or regular
Water 1 ¾ cups
Slap Yo Mama Seasoning 1 tablespoon Or less to taste
Rice Vinegar 3 tablespoons
Sugar  1 teaspoon
Directions
1. Add rice to a medium size bowl and run cool running water over it. Continue to run the water stirring lightly until the water is nice and clear. Add to a strainer and strain.
2. Put rice and water into rice cooker (put rice in first, then add water until the 1 ½ mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm."
3. Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
4. Put rice into non-reactive bowl (glass, stainless steel, wood, etc. --), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shiny sheen, add more as needed).
5. Fan the rice to cool as you are mixing in the vinegar.
6. Use in rolls, sushi or to accompany sashimi.

Cook about 20 minutes or until fork.  In a sauce pan heat oil and suttee

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