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RANCHERS
/ GROWERS / FARMERS |
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Gary
Chu, Osaka Restaurant, Santa Rosa, California |

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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.
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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.
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Dragon
Roll
By Sushi
Chef Extraordinaire Gary Chu,
Osake, Santa Rosa, CA
Made
with:
Organic Sushi Rice cooked and cooled in advance
Ingredients:
*Burdock Root (sliced into thin sticks)
Cucumber (peeled, sliced into thin sticks)
Nori Seaweed (half sheets)
Sushi Rice
Avocado
Barbecued Eel
Flying Fish Roe
Tempura Shrimp (prepared in advance)
Shrimp
Prep Method:
Peel the shrimp. Turn the shrimp on its back belly facing
up. Lightly cut into each ring width wise of the shrimp
to weaken the muscle that holds it rigid and bent. Turn
it back over. Place on counter. Press, it makes it longer.
Then tempura the straightened shrimp and fry it and
you have a little tail to hold on to. Set aside to cool.
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To
Make Dragon Roll:
Place half sheet of nori seaweed in a horizontal position.
Spread rice on top all the way out ot the edges, about 1/4
inch thickThen flip it over. Place on sushi mat with plastic
wrap on it, not the thin saran wrap yet. The sushi base
is now seaweed side up, rice face down, on top of plastic
covered sushi mat. |
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Place shiso
(japanese leaves) in center of roll. Place burdock root*
sticks, criss crossed - like an X - in the middle of the
sushi. Place cucumber sticks in the middle of the sushi.
Place two, straight, tempura shrimp lengthwise in the middle,
on top of the cucumber, with tails extending past each end
of the seaweed. |
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Make sure
Tails (tempura shrimp) are sticking out of each end. |
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Using sushi
mat, start slowly rolling. |
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Then roll
it, shape it with a little bit of a square edge. Rice is
on the outside. |
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Place sliced
bbq eel of three equal parts on each end, and one in the
middle. |
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Slice the
avocado into four slices. |
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Place avocado
in between the eel slices. |
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Cover with
saran wrap. Shape with sushi mat. Slice over the saran wrap. |
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Remove saran
wrap. Place the sliced dragon roll on the plate. |
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Spread Soy
Honey Sauce on plate. |
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Place three
lumps of flying fish roe on top. |
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*Burdock
roots are thc antenna" the then orange slice almost
look like carrot stick - get them in any oriental specialty
store. |
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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.
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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.
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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.
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More
Chef Recipes Using Organic Rice:
Executive
Chef Josh Silver,
Syrah Restaurant, Santa Rosa, California
Hot
Smoked Chicken with Wehani Rice Salad
Sesame
Glazed Chicken with Lundbergs' Organic Black Japonica Rice
Executive
Chef Gary Chu,
Osaka Restaurant, Santa Rosa, California
Sauces
to Create Contrasting Flavors
Dragon
Roll
The
Caterpillar
Angel
Sushi
Horizon
Sushi
Executive
Chef Gary Roth,
Los Altos Country Club, Los Alto, California
Veal
Fillet with Lundbergs' Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Cumin
Crusted Lamb Loin with Lundbergs' Coriander Basmati Rice
Lobster
Paella
Other
Great related Links:
The
Secret's in the Rice
Purity
of Seed - The benchmark of Lundberg Family Farms
Cooking
with Lundberg Family Farm Rice
Spanish
Paella - Quality and Purity of Seed
Lundberg
Family Farms - Photo Galleries:
Rice
Varieties
Harvest
Purity
of Seed
Rice
Products
More
Recipes
Buffalo
Filet on Lundberg Family Farms Grilled Risotto Cake with Bleu
Oyster Mushrooms
Golden
Chanterelle and Shiitake Mushrooms with Tofu Stir Fry on Lundberg
Family Farms Organic Jasmine Rice, Sweet Red Chili Sauce, Cilantro
Oil and Sweet Soy
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh Pumpkin
Paella
Codornices en Hoja de Parra (Quails wrapped in grape
leaves and pancetta)
Paella
Valenciana
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Buy Organic Rice in our FBWorld On line Shoppe! |
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