1. Preparing Base Ingredients for Sushi Rolls

2. Preparing and Using Nori (Roasted Seaweed) for Sushi

3. Preparing Cucumbers for Sushi

Importance of Preparation

• Sushi making is about 80% preparation and 20% creation

• Developing basic cutting skills is crucial before starting to make sushi

• Most time will be spent on preparing ingredients

Benefits of Mastering These Ingredients

• Ability to create hundreds of different sushi roll variations

• Foundation for combining with other ingredients

Next Steps

• The next video in the course will focus on preparing nori

Key Takeaway

Mastering the preparation of these base ingredients is essential for successful sushi making. It forms the foundation for creating a wide variety of sushi rolls

Preparing and Using Nori (Roasted Seaweed) for Sushi

Nori Basics

• Nori is roasted seaweed, a basic ingredient in sushi

• Typically sold in full sheets

• Can be cut into various sizes for different sushi types

Nori Sizes and Uses

1. Full Sheet

   • Used for large futomaki rolls

   • Ideal when more rice and fillings are needed

2. Half Sheet

   • Popular for California rolls, spicy tuna rolls, Philadelphia rolls

   • Can be used for simple rolls like cucumber or tuna with nori outside

   • Used for traditional sushi hand rolls

3. Quarter Sheet

   • Can be used for making sushi tacos

4. Strips

   • Used as bands to hold ingredients like scallops, asparagus, or avocado

5. Gunkan Nori Strips

   • Used to create holding vessels for loose ingredients like roe or minced fish

   • Helps hold ingredients that would otherwise fall apart

Storage Tips

• Store cut nori in the original package or a ziplock bag

• Keep as dry as possible to prevent wrinkling and shrinking

Key Takeaway

Different nori sizes are used for various sushi types. Proper cutting and storage of nori is crucial for successful sushi making.

3. Preparing Cucumbers for Sushi

Cucumber Selection

• Recommended: English cucumbers

  • Usually straight

  • Thin, delicate skin (no need to peel)

  • Consistent taste

• Avoid: Kirby or garden cucumbers (may be spongy or lack flavor)

Basic Preparation Method

1. Cut cucumber into sections about 4 fingers wide

2. Quarter each section lengthwise

3. Remove seeds

4. Slice each quarter into 3-4 strips

   • Adjust thickness based on preference

Alternative Cutting Method

For smaller cucumber sticks:

1. Cut to 4-finger width and remove seeds

2. Split in half

3. Slice into thin sticks

Here is other approach