Sushi Rice Tips
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

Made with:
Organic Lundberg Sushi Rice

Sushi Rice Ingredients:
2 qts. of Raw Rice (cooked)

Sushi Rice Solution Ingredients:
(measured for 2 qts of rice)
1 cup of Rice Vinegar
3 tbls. Sugar
1 tbls. Sake (Rice Wine)
1 tbls. Mirin (Japanese Sweet Cooking Wine)
TT Salt

Procedure:
When you make sushi rice, cook the rice with water, according to the directions on the package. After it is done, put it into a big bowl, and cover the rice with Sushi Rice Solution, made with rice vinegar, sugar, sake, mirin and salt. Mix it in thoroughly. Wait until it's as cool as your body temperature. This is the best.

Sauces to Create Contrasting Flavors
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

Soy Honey Sauce Ingredients:
Soy Sauce
Water
Honey
Mirin (a Japanese sweet cooking wine)

Procedure:
All equal parts, boil it, add cornstanch to make it thicker (a pinch)
and spoon it onto plate.

Honey Mayo Sauce Ingredients:
1 tbls. Honey
1 tbls. Water
4 tbls. Mayo

Procedure:
Put in bottle, shake to blend. Make lines to criss cross on the plate, and then place the ahi on top.

Korean Hot Sauce Ingredients:
2 tbls. Ko Chu Jung -available at any Asian grocery store
1tbls. Sugar
1tbls. Vinegar, Rice Vinegar or White Distilled Vinegar
1 tbls. Mirin - Japanese Sweet Cooking Wine

Procedure:
Mix ingredients in a plastic squeeze bottle. Shake to blend.

Spicy Soy Mayo Sauce Ingredients:
1 tspn. Soy Sauce
3 tbls. Mayo
1/4 tspn. Cayenne pepper
1 tspn. Cream

Procedure:
Put in bottle, mix together, squeeze on top.

Mayo Curry Sauce Ingredients:
1 tbls. Honey
1 tbls. Water
4 tbls. Mayo
Pinch of Curry Powder

Procedure:
Put in bottle, mix together, squeeze on top.

The Caterpillar
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

Made with:
Organic Lundberg Sushi Rice

Ingredients:
Sushi Rice
Cucumber
BBQ Eel (already bbqed)
Avocado Slices
Soy Honey Sauce (see attached recipe)
Daikon Sprouts (garnish)

Method:
Same process with sushi rice. Same process as dragon roll, once you turn it over. Place Cucumber and bbq eel in the middle - buy it already bbqed. Then roll it, almost like a long box. Place avocado slices along the entire top. Lightly place Saran Wrap across the top. Squeeze it with the sushi mat. Shape it. Then slice. Dribble Soy Honey sauce over the top. Daikon sprouts will be the antenna.

Angel Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

"The smoked salmon, sesame seeds, cucumber, sweet and sour flavors soaked into the daikon, have such unique flavors, that your first reaction is not to reach for the soy sauce. That is my goal for this creation."

Made with:
Organic Lundberg Sushi Rice

Ingredients:
Daikon, whole
Salt
2 cups Water
1 cup Rice Vinegar
1 cup Sugar
1 half sheet of Nori Seaweed
Sushi Rice (already cooked and cooled)
Shiso leaves
1 Cucumber (peeled, sliced thin like sticks)
Burdock Roots (sliced thin like sticks)
Smoked Salmon (thinly sliced)
Sesame Seed
Green Onion

Advance Preparation Method:
Make two liquid solutions for soaking: a lightly salted water solution, and a rice vinegar and sugar solution, of equal parts. Peel daikon with a sashimi knife in a continuous spiral until it can be pressed into a sheet. Soak it first in the salt and water solution for one minute. Then soak it in the rice vinegar and sugar solution for one hour. This will absorb the sweet and sour flavors of the solution into the daikon.

Drain on paper towel. Set aside. Set aside 6 half sheets of nori. Trim the daikon sheet to be the exact size as the half sheet of nori. It should make about 6 sheets. Make sure the sushi rice is sufficiently cooled down to be handled. Place the nori seaweed in a vertical position.

Make Angel Sushi
Place the rice on the nori. Press out to the edges, about 1/4 inch thick. Place the shiso leaves in the center; with the edge of the leaf hanging outside the edge of the nori seaweed. Place the cucumber sticks and the burdock roots in the center with the edges sticking out, going out over the sides, like the shiso leaves. Place the smoked salmon in the center, doesn't have to stick out. Sprinkle lightly with sesame seed, and very finely chopped green onion. Then roll it. The seaweed is on the outside, the daikon sheet on the outside of that. Use your sushi mat to shape the roll.

Plating: Squeeze Soy Honey Sauce onto the plate. Slice with very sharp knife. Place on the plate.

Horizon Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

Made with:
Organic Lundberg Sushi Rice

Ingredients:
The two new ingredients to this recipe are the Black Sesame Seed, and the Mayo Curry Sauce.

Procedure:
Take a half sheet of nori seaweed. Press sushi rice to the outer edges, approximately 1/4 inch thick. Add in a sprinkle of Black Sesame Seed. Flip it over. Place two tempura shrimp in the middle of the sheet, each tail section facing out. Roll, Shape and Cut in 8 pieces. Spoon Mayo Curry Sauce on the plate. Iet it fall in a round puddle.

Draw lines with Soy Honey Sauce Stack up the Sushi pieces so that they look like white mountains. Serve.