Sushi Station Preparation Step 1: Rice Prep Cook rice sheets from frozen using one of the following methods: - Microwave - Steam Oven On HIGH for 3–4 minutes NEXT: - Carefully remove rice from microwave or steam oven - Allow to cool for 20–25 minutes in refrigerated temperatures - Rice can be kept in bags to cool 212oF for 3–5 minutes (Tip: Indicator that rice is finished cooking when bag inflates) Step 2: Sauce & Condiment Prep RECIPE CARD Sauces and condiments to complement your sushi: - Wasabi - Pickled Ginger - White Sauce* - Cream Cheese - Spicy Mayo* - Sesame Seeds - Soy Sauce - Sriracha WHITE SAUCE RECIPE: - 1 c Mayo - ½ tsp Garlic Powder - ¼ c Water - 1 tsp Sugar - 1 tsp Tomato Paste - ¼ tsp Paprika - 1 tbsp Melted Butter - 1 dash Cayenne Pepper Whisk all ingredients together until sauce is creamy. Add to you squeeze bottle. Step 3: Vegetable Prep RECIPE CARD SPICY MAYO RECIPE: - 1 c Mayo - ½ c Sriracha Add contents to your squeeze bottle and shake vigorously until mixture is well blended. Tools to help get the job done quickly and easily! Prepare the following vegetables for your sushi: - Shredded Carrots - Shredded Cucumber - Sliced Avacado (Tip: Keep all sauces, condiments, and vegetables tasting fresh by keeping them at cool temperatures.) Avacado Slicer Paring Knife Mandolin Step 4: Protein Prep LOBSTER SENSATIONSTM - Thaw product under refrigeration - Serve 1 scoop of Lobster Sensations® per Crazy Lobster Roll TEMPURA SHRIMP - Fryer: 350oF for 3–3½ minutes - Cut product in half at an angle - Serve 1 shrimp per Shrimp Tempura Roll CRAB LEGS - Thaw product under refrigeration - Cut product in half lengthwise - Serve ½ cut crab leg per California Roll SMOKED SALMON - Thaw product under refrigeration - Cut product in half lengthwise - Serve ½ slice of smoked salmon per Philadelphia Roll Step 5: FINAL PREPARATION Sushi Station Setup Vegetables Rice Box Nori Sheet Proteins Bamboo Mat Condiments Bento Box TUNA - Thaw product under refrigeration - Add ¼ c Sriracha sauce to 1 package tuna mash - Serve half scoop spicy tuna mash per Spicy Tuna Roll FINAL INSTRUCTIONS: - Remove the rice and place at your sushi making station - Set up your station so all ingredients are within reach - Wrap your Bamboo Mat in Saran or Plastic Cling Wrap NOW YOU ARE READY TO ROLL! Step-by-Step Sushi Assembly Step 1 Step 2 Lay the cooled rice onto the bamboo mat. Step 3 Place Nori sheet on top of the rice. Leave about a 1" gap at the top. Place protein on top of Nori sheet. (Tip: Place shiny side down for easier rolling) Step 4 Step 5 Add vegetables and desired sauce. (Tip: Apply a small amount of mayo or oil to your finger tips to prevent the rice or ingredients from sticking to your gloves.) Fold Nori sheet over all ingredients to form a small roll on top of the rice sheet. Tuck remaining Nori sheet under itself. Step 6 Step 7 Use both hands to hold the Nori while picking up the Bamboo Mat and folding over into a “roll” shape. Step 8 Apply even pressure to Bamboo Mat to ensure “roll” shape. Step 9 Release pressure, you will have a First cut will be in the middle of the roll. Continue cutting roll with an even shape and into equal halves. (Tip: Keep your blade clean by wiping with a damp cloth between appearance cuts and occasionally dip in water/rice vinegar solution.) You should get 8 equal pieces from one roll. Suggestion: Serve in Bento Box with Wasabi and Pickled Ginger!
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