00:01 Sushi, a unique way of eating vegetables,
00:04 and minerals, and lots of good taste
and colors and flavors.
00:09 And you want to know how to make it
vegan style?
00:11 Stay by. We'll be right back.
00:42 Hi, and welcome back to "Let's Cook."
00:44 We're Jeff and Nancy Riedesel.
00:46 And we are going to teach
00:47 you a few things about sushi, today.
00:51 Now my perception of sushi up until
about a year ago was--
00:56 Was the same as mine.
00:58 And most everybody else I know.
00:59 And that was one of a raw fish wrapped
up
01:02 in a smelly piece of seaweed.
01:06 And we learned at a convention
01:08 actually that we went to, had the privilege
of going to.
01:11 A little different thing--
01:13 some different things about sushi.
01:14 And so I would like to try to teach
you
01:17 some of the things that I learned.
01:19 Now I want you to well understand
01:21 that I am not a sushi master,
01:23 by any stretch of your imagination.
01:26 Okay, but this is a fun thing.
01:28 We're gonna have a fun day today.
01:31 And we're just gonna start right off
01:33 talking about some of the elements of
sushi, so.
01:37 Yeah, my recollection of sushi
01:39 was that it always had raw fish in it.
01:42 Well, actually I'm glad you brought
that up
01:43 because the word sushi translate more
closely to vinegared rice.
01:50 That's interesting.
01:51 That's about as interesting as tofu.
01:53 And tofu, we learned in another country
01:56 translates more into square.
01:59 The word tofu just means square. Just
means square.
02:01 Has nothing to do with soybeans.
02:03 That's so interesting. So what's in
a word?
02:05 You know, what's in a word?
02:07 But we love to do things creatively
02:09 and we enjoy making foods that are pretty
02:13 and that taste good, they're creative,
02:15 they're simple, inexpensive.
02:18 And so we are going to enjoy making
some,
02:22 all colorful dishes here.
02:25 And you've been enjoying having lot
of fun
02:27 putting these things together.
02:28 Yes, I have. First of all,
02:29 why don't you read the directions for
what my son,
02:32 the chef, my executive chef son Scot
calls
02:37 "Perfect Sushi Rice." Okay.
02:39 This is little difficult to master
02:40 but we've made an attempt to add it
here.
02:42 And I understand that it takes a whole
year
02:45 of studying in Japan to make perfect
sushi rice.
02:47 It takes a long time to study under
a sushi master.
02:50 Okay. Well, let's read the instructions
02:52 on how to make perfect sushi rice.
02:55 We'll use.
03:09 Okay, now that's it.
03:11 Now there are several tricks that Scotty
has told me,
03:14 needs to occur for this to be perfect.
03:17 Number one, the rice needs to be
03:19 what we call, either Calrose.
03:21 I think, it's a brand or just sweet
rice, or sticky rice.
03:25 And you get that basically from Asian
stores.
03:27 Asian markets is the only places
03:29 that I've ever found it in my searching.
03:32 And the reason that you want a sticky
rice
03:34 is because you want it to stick together.
03:36 Now normally when we make rice in this
country
03:38 and in other countries, we go for a
fluffy rice,
03:43 full body but a fluffy rice.
03:44 Dry and crumbly, yeah.
03:46 Yeah, and that's definitely not what
you want with sushi,
03:49 because it's gonna be the glue that's
gonna stick
03:51 everything else together.
03:52 And we'll demonstrate as we go.
03:54 So number one is to use
03:56 some type of a sticky or sweet rice.
03:59 Number two, another little trick is
to soak the rice first
04:03 before ever cooking, just soak the rice
04:05 in an ample amount of water.
04:06 Cold or hot? It doesn't matter.
04:08 Okay. For about at least 30 minutes,
just soak the rice.
04:12 Now, it will expand somewhat.
04:14 So then once this process takes place,
04:16 then drain off the water and then measure
04:20 and you measure one for one.
04:23 In other words one cup of the soaked
rice
04:26 with one cup of water. Okay.
04:29 So you bring the water to a boil, you
add the rice,
04:33 no salt or anything like that, just
add the rice,
04:37 bring it to a bowl, bring it back to
a bowl, cover it,
04:40 put it on simmer for approximately,
04:44 what did we figure?
04:46 About 30 minutes. 30 minutes. Hmm.
04:47 Okay. And then after that, we removed
it from the heat
04:50 and let it sit covered for another30
minutes,
04:52 not stirring it at all.
04:54 So you don't open up the lid,
04:55 you don't stir it up. Don't check on
it.
04:57 Don't mess with it,
04:58 leave it alone and just let it sit.
05:00 Off the burner. Off the burner. Okay
05:02 Now the second real trick
05:04 to it and I'm gonna use our little wooden
bowl.
05:07 And he's, Scott recommends a wooden
bowl.
05:10 I'm doing this exactly to his directions.
05:13 They may have found it that it works
pretty well.
05:15 It does. He recommended a wide shallow
wooden bowl.
05:20 Wet first with water, okay.
05:23 And then you turned the cooked rice
out on the bowl.
05:26 Okay, so you've already cooked
05:27 this on the stove to save time. Exactly.
05:29 And it's already sticky
05:31 and it's cold. Yes. Or at room temperature.
05:32 Well let's say, at room temperature.
05:33 But it still kind of warm actually because
it's been,
05:36 you know, was cooked and now it's getting
cooler.
05:38 Okay. So here's the next trick,
05:40 we take the ingredients that we saw
on the board.
05:42 It was some type of sweetener and instead
of the vinegar
05:46 which would normally be used, we used
the lemon juice
05:48 which is little different and little
salt,
05:50 we made a mixture of that.
05:51 And the reason we don't use vinegar
is because--
05:54 Vinegar has a lot of bad effects on
the system,
05:56 the liver specifically.
05:57 Basically it's kind of destroys the
hemoglobin in the blood,
06:00 so that's why we prefer lemon.
06:02 Plus, the lemon is good,
06:03 because it alkalizes the system. It's
exactly right.
06:06 And it's out there, it's a healing herb,
06:07 so we love to use lemon.
06:09 So technically, what we were supposed
to do
06:12 and what I tried to do,
06:13 but it was a little difficult was to
fold.
06:16 I had the liquid in a little cup and
I would pour
06:22 little bit on and I would fold the rice
over.
06:24 You never want to stir sushi rice.
06:26 In fact, you never really want to stir
any rice.
06:29 And you wanted to have a translucent
glaze to it,
06:32 you can almost see through the grain.
06:35 And so you use-- you pour a little over.
06:37 But not the sesame seeds.
06:38 No, I'm not gonna pour the sesame seeds.
06:40 Okay, just wanted to check.
06:41 This is our make believe liquid that
we made up, okay.
06:43 Okay. But you would pour little bit
over
06:45 and you would fold it and you would
pour
06:47 little bit more over and you would fold
it.
06:49 And all the while you would be fanning
06:51 it to try to cool it off. Okay.
06:53 Now this is my understanding of what
they really do.
06:56 So we kind of did that, I don't know
how closely
07:00 I follow that.
07:01 Now unfortunately we made this up
07:04 previous to this and so it's a little.
07:07 It's very sticky.
07:08 It's very sticky and--
07:10 So it should hold everything together
like super glue.
07:13 If we can get it out of the bowl.
07:14 Okay. Okay, the next and the most crucial
part
07:17 of what we're gonna do here is the nori
sheets.
07:20 Now, tell us about nori sheets for those
that don't know.
07:23 Nori is seaweed and it's basically,
07:27 this is basically a toasted rolled out
piece of seaweed.
07:31 Okay. And it has a, it has a fishy smell
to it
07:35 and it's what gives the sushi its the
fishy flavor.
07:39 So it's actually dehydrated sea vegetables
07:42 that come from the ocean.
07:43 Exactly and if you can look at it, it's
been all mushed
07:45 together and then rolled out and then
lightly roasted.
07:48 Very, very thin.
07:49 Now there are several different schools
of thought.
07:52 In culinary schools, they taught us
shiny side up. Up.
07:59 But for the life me, I can't figure
out
08:01 which is the shinny side.
08:02 And then I talked to another expert
08:04 and they say it doesn't really matter.
08:06 So I'm gonna put it.
08:08 And recognize now, this is from amateurs,
08:11 so we are here bringing you what we're
learning
08:14 and this is what it's all about.
08:15 We're sharing you, sharing with you
our knowledge.
08:18 I'm sure that there are literally thousands
of people
08:22 watching us or with the capability of
watching us
08:25 that know much better how to do this
than I do.
08:27 But we're going to try to educate those
of you that don't.
08:31 So what you do is you take
08:33 some of this extremely sticky rice
08:35 which is a good thing.
08:37 And we have our, we have our--
08:39 let's go over one more thing here.
08:41 Oh, yeah, it's your roll up.
08:43 We have a bamboo rolling mat, it's very
simple.
08:46 This is one that I've used for a while
08:48 and this is one that I've bought yesterday,
08:51 brand new and a little bit smaller.
08:52 So I'd probably just be using my standby.
08:55 Now I don't know if you can see or not
but the bamboo,
08:57 this particular rolling mat has a curve
side on one side
09:00 and a flat side on the other.
09:03 Okay, so we put that back down
09:06 and I'll put my saran wrap over it.
09:08 I don't normally put saran rap on this,
09:10 but I'm going to try to maintain a neater
mat,
09:13 since we're gonna be rolling a few of
these things. Okay.
09:16 And then, of course I put my,
09:18 whichever shiny side or whatever.
09:20 I'm gonna place it like that because
frankly
09:22 I don't see where it makes the difference.
09:24 But I'm not a sushi master either.
09:27 Okay, so we're gonna take some of this
sticky rice
09:30 and start to spread it.
09:32 Now this, this is probably the hardest
part in my mind
09:37 of doing the sushi and that is covering
what you want,
09:43 not surely more than what you want,
09:47 but definitely enough of the nori sheet
to make a difference,
09:51 because when we start to roll this thing
09:53 and do the final cutting,
09:54 you'll see why this is very important.
09:56 So you want it to have it nice thin
or thick.
09:59 Now I want it very thin.
10:00 Okay. And I don't want to come all the
way to the end.
10:02 I want to leave about an inch or more
space at the end
10:06 and that will be the end that I finish
rolling.
10:07 And all these will come together very
shortly,
10:10 literally, when I start to roll it.
10:14 Well, this is an easy way of using up
leftover rice
10:18 to it for people that have leftover
rice
10:20 and they want to do something with it
10:22 and they want to have a quick lunch
in,
10:24 they can just cut up a bunch of vegetables
10:26 and do some quick sushi rolls.
10:28 Well, except for one thing,
10:29 you just wouldn't have leftovers sticky
rice.
10:33 No, what I'm thinking is if you don't
have the sticky rice
10:36 and you have leftover brown rice or
white rice
10:40 after it set in the refrigerator,
10:41 sometimes they're just kind of sticky.
10:43 Can you do like water in it
10:46 and add some extra water to make sticky
rice?
10:48 I don't know. Okay, what an idea.
10:51 The next thing we're gonna do.
10:53 We have some paste here, it calls for
umeboshi paste.
10:57 This is what traditional sushi calls
for.
11:00 Well, I didn't have any umeboshi paste.
11:02 And what it is basically is a plum,
11:03 is a sweet salty plum paste, okay.
11:07 So I took a little bit of miso which
is salty
11:10 and all it is a soybeans.
11:12 And I took some raspberry,
11:15 I didn't have any plum. Or fruit. Or
fruit.
11:18 And I made my own umeboshi paste
11:20 and I'm just gonna do a little thin
line.
11:22 This just gives it a little sweetness
11:24 and a little saltiness.
11:26 So we're starting to get all of those
flavors
11:28 that we have talked about
11:32 as far as the sweet and savorthe--bitter
and salty.
11:35 We're gonna try to form an orchestra
of flavors here.
11:40 Okay, now we're basically
11:41 ready to start stuffing the sushi.
11:45 Now I see we've got a tray full
11:46 of all kinds of beautiful vegetables,
11:48 let's talk about these vegetables here.
11:50 Well, obviously we're not gonna put
everything on one
11:52 because the roll would be this big
11:53 and just we couldn't be able to.
11:55 Okay, but we have some straw mushrooms
11:58 which are very good.
11:59 And we got these from an Asian store.
12:01 Right. It come in little package refrigerated.
12:03 And I prefer this because you'll notice
that most things
12:06 on this plate are lengthwise or elongated.
12:10 And that's because our roll is elongated
12:12 and that's how we're gonna roll it soon.
12:14 Okay, so you cut them very thin strips
12:16 of all the different vegetables.
12:17 These are called Julienne cuts.
12:18 When you think of Julienne,
12:20 I want you to think of matchsticks,
12:22 things that look like matchsticks.
12:24 And we also chose different colors
12:26 because when this is rolled
12:28 and when this is cross sectioned,
12:29 the colors will then become apparent.
12:32 So not only will it look good and taste
good,
12:35 it will be nutritious. So let see here.
12:38 What I normally start out
12:40 where there's a few spring onions.
12:42 And I'll just lay this in and you know
12:44 what if I come out the ends of it, with
some of it's okay,
12:47 because that's actually part of my design.
12:49 And it's pretty.
12:51 And the spring onions, I notice that
you've taken
12:53 the green part and you've actually slippered
them.
12:55 Just to make them thinner.
12:57 Okay. Let's do, okay now we have our
version
13:00 of pickle ginger and what this is,
13:03 you can make your own pickle ginger
13:05 by using lemon juice instead of vinegar.
13:07 Hmm. And you can use beet juice for
the color.
13:10 The beet juice is a wonderful idea for
coloring.
13:12 And you know, there's another thing
13:14 that I've seen in different,
13:17 we got a vegan sushi book at home.
13:19 And in order to make your colored rice,
13:22 we've seen different colored rice
13:24 on sushi and it was beautiful.
13:26 They had rice that was actually pink
rice.
13:29 And the pink rice was made with some
beet juice.
13:32 Then the yellow rice was made with either
saffron or turmeric.
13:36 And we've seen, you can take that different
colored rice
13:39 and put it into your sushi wraps
13:41 and make beautiful, beautiful odors.
13:45 Now we have some yellow squash
13:48 that we have sliced lengthwise.
13:49 And we have some cucumber
13:51 which is always good, just a few of
them.
13:54 Now we grew some mung beans sprouts.
13:57 Mung beans sprouts are wonderful in
sushi.
13:59 I like the mung because they're obviously
long
14:01 and we're gonna leave the tails on them
and the heads on them
14:03 and everything on them because-- Because
we get lot of fiber.
14:05 Lot of nutrition in there.
14:08 The sprouts are anywhere from 5 to 7
times more nutrient dense
14:13 than your regular vegetables.
14:15 Just, well, just the mung bean itself,
14:17 that's the whole point.
14:19 It's an incredible way of adding nutrition
14:21 as you see to this beautiful dish.
14:24 I think may be just some peppers in
them
14:26 and we're finished with this particular
roll,
14:27 then let see how this goes.
14:30 Okay, so here's the second dicey part,
14:35 is how to get all that wrapped up
14:37 in a little small roll.
14:39 What I'm gonna do is to pull the rolling
mat up,
14:43 I'm gonna start it a little bit.
14:45 And I actually start the roll with the
mat.
14:48 Now some people use the mat all the
way through,
14:50 I'm not that experienced, so I like
to start it.
14:53 And then what I'll do, I'll back off
on it.
14:57 And then I'll finish it off by hand
14:58 and I want a real tight sushi roll.
15:01 So I'm gonna pull things towards me
15:04 while I roll to try to make this very,
15:08 very tight and very uniform.
15:11 And don't be afraid to--
15:13 well, I smell the seaweed in the nori
sheets.
15:15 Yes, it smells really good. It really
smells great.
15:17 We make tuna fish out of this same roll.
15:19 Now I've got into this point, okay.
15:22 I'm gonna use a little bit of water,
15:23 because this nori sheets are, when you
add little water
15:27 to it or liquid, it's like glue.
15:29 Well, you think about it, this dehydrated
seaweeds.
15:31 So when you put water on it,
15:32 it just will puff it right back up.
15:34 In affect, we're gonna glue this together
right now.
15:37 And then what I do at the end in order
to form this
15:41 as I take my rolling mat and I just
squeeze it,
15:45 I just squeeze it together to compact
it, okay. Okay.
15:49 And then, viola.
15:53 Well, looks just like a sushi roll.
15:55 Well, I hope so, that's what it is.
15:58 Now we're gonna set that aside
16:00 and we're gonna do one or two more
16:01 and we're going to-- I think we're gonna
stuff
16:04 this in with avocado.
16:05 Oh, that's my favorite, it's when you're
using avocado.
16:09 So same principle and I won't, we already
went through this,
16:12 so I'm just gonna do it.
16:17 And why don't you--
16:21 Do you want me to spread the rice on
16:22 while you cut the avocado? Well, sure.
16:25 Okay. Another trick.
16:28 I'll be happy to have you spread the
rice on.
16:32 All right. See if I can do this.
16:35 If I can do this anybody can do this.
16:37 Oh, I'll contrheir. I'm gonna show you
16:39 little trick about avocado here.
16:41 This is little trick I learned in school.
16:44 It's kind of neat thing,
16:45 there's three or four different ways
16:47 to open avocados, I prefer it this way.
16:49 Take a chef's knife or some of the large
knife,
16:51 go all the way around pried open.
16:54 Ooh, what a beautiful avocado. This
is very good one.
16:56 And then what I'm gonna do,
16:57 I'm gonna go into the seed like that,
oops,
17:00 into the middle of the seed and turn
it.
17:02 And that deseeds my avocado.
17:06 Then I'm gonna take a spoon about a
table size spoon
17:12 and you're gonna get just between the
skin in the avocado.
17:18 And we're gonna scoop it out.
17:21 Now I just have a little leftover.
17:24 I don't scoop far enough and I'll do
it the same way.
17:27 Do I need to put the umeboshi paste
on while you're doing it?
17:29 Yes, please. Let's take and put a little.
17:31 In fact, in fact and I don't think you've
ever rolled
17:33 the sushi before, have you?
17:35 I have rolled a sushi or two.
17:37 Okay. Well, I was gonna say, this could
be a first for you.
17:40 But you just didn't see it.
17:42 Okay. And then of course we're gonna
stick
17:45 with our theme of elongated, so I'm
just gonna
17:49 slice some long thin pieces.
17:52 As long as we don't have flesh colored
slices.
17:55 That's why I'm wearing gloves today.
17:58 Do you want to start off
17:59 and put a few of those in the middle?
18:01 Okay, this is my favorite, the avocados
in here,
18:04 it's just so delicious.
18:06 It gives that nice buttery flavor.
18:08 You want one more? One more. Okay. Okay.
18:11 And then what I'm gonna do on this other
one
18:13 while you complete,
18:14 while you finish stuffing this however
you want to stuff,
18:16 but you did a really nice job. Well,
thank you.
18:18 I think from now on that you'll be the
official
18:20 sushi person in our household.
18:23 I don't think I could use serve that
from you.
18:25 Well, I think it'd be very easy.
18:26 I like red and green and I think
18:30 I'll take some of the yellow peppers.
18:33 I'm gonna get my cutting board, so that
I can cut this sushi.
18:36 Okay, that will be great.
18:37 Now I'll just continue doing this.
18:38 Now in the bowl what we have here
18:41 is some marinated carrot sticks.
18:45 And we've just marinated that into
18:47 some nama shoyu soy sauce.
18:50 And if you don't have nama shoyu
18:52 which is an unfermented soy sauce,
18:54 you can use regular soy sauce or brags
liquid aminos.
18:58 And we also have what were these, I
forgot?
19:04 Parsnips. Parsnips, that's right.
19:07 So we have parsnips and carrot sticks.
19:09 And when you marinate these into a salty
base
19:16 as we have with the nama shoyu, it actually
starts to break down
19:22 the protein fibers of the vegetable,
19:25 so it starts to get it soft.
19:28 So then we'll take this, get it started.
19:30 I think I've got everything in hand.
19:34 And then start pulling it together.
19:37 You do that just like a pro. Well, not
right.
19:41 What we want to demonstrate to you is
that this is really
19:44 very simple and probably simpler
19:47 than what we're making it appeared to
be.
19:49 And I encouraged people to try this,
19:52 it doesn't cost much to buy the apparatus,
19:57 the rolling sheets are cheep, the nori
sheets are cheep,
19:59 most of the stuff is just vegetables.
20:02 And to give this a try on your own
20:03 you could amaze yourself. Besides it's
fun.
20:07 We did this for a birthday party for
our daughter.
20:12 We just did a sushi bar.
20:14 And lot of people are not aware that
this is so easy to do,
20:20 and then it doesn't have fish in it.
20:22 So we do sushi bars for parties and
they just really enjoy
20:27 the colors and flavors of it.
20:29 Okay, I'm gonna cut these up now.
20:31 Now again according to tradition and
my son
20:34 and I can't question him because
20:37 he won't let me question him.
20:39 Traditionally, they cut them in half
ones
20:43 with a very sharp knife.
20:45 Actually what I would do is to have
a lemon or lime here
20:47 and run the knife blade through the
lemon or lime first.
20:50 That makes it cut a lot easier than--
20:51 Then make a cut.
20:52 And then you cut them apart one more
time,
20:54 so you turn each roll into four and
that's actually the size.
20:57 But we prefer to do them in probably
in eights.
20:59 Right, because there are so many different
flavors in there,
21:02 so many different vegetables,
21:03 I like to have the different ones in
small sizes.
21:08 And the more vegetables you have in,
21:10 the colorful they are,
21:12 you can get really fancy and make faces
out of them.
21:16 Just by putting the vegetables in a
certain way.
21:18 It's actually an art form to some people.
21:21 There's a real good cook book out there.
21:24 For any of you that are looking for
a way to make sushi
21:28 and it's just called "Vegetarian Sushi."
21:31 And when you, you can get that, it has
beautiful pictures in it
21:35 and it gives you lots and lots of ideas.
21:38 So I'm gonna make one more avocado roll
here
21:41 and put a few more different vegetables
in it.
21:45 Let's see, we're gonna use some cucumber
strips,
21:50 just a few, I've made the last one probably
21:52 a little bit fat, what you think?
21:55 Well, it could go on a diet, but hey,
you know.
21:57 But look, how pretty.
21:59 Look how filling.
22:01 And that's another thing.
22:02 This is--this is what I consider happy
food.
22:05 I like the thought of happy food.
22:08 And the Bible tells us in Proverbs 17:22
that,
22:11 "A merry heart doeth good like a medicine."
22:14 So if we can make happy food, full of
color, flavors,
22:18 textures, nutrition, then we're doing
something
22:23 that the Lord wants us to do,
22:25 to make happy food, happy bellies.
22:27 And our guest will be loving our foods
and enjoy coming over.
22:33 Now you've got something here called--
22:37 Wasabi. Wasabi.
22:39 Wasabi is an interesting thing.
22:42 It's actually isn't true Japanese wasabi
22:44 which is extremely expensive and very
hard
22:46 to get a hold of it in this country.
22:47 This is actually a horseradish which
is called wasabi.
22:51 This is a heat, type of a heat that
some people take
22:55 and put on their sushi.
23:00 It's a kind of a heat that starts here
and literally
23:02 goes up through the top of your head
in about 15 seconds.
23:05 Okay, so you only use a little bit of
it.
23:07 Use the tad.
23:10 And, of course, here we have
23:11 the sauce which you've talked about.
23:13 So the way we do it, if you'll hand
me a chopsticks.
23:17 Okay. And I won't do this,
23:20 I will not sample this on set.
23:22 But we take a pair of chopsticks
23:25 and once I learn how to operate these.
23:28 Pick up a sushi, I'll dip it in the
sauce and then I'll eat it.
23:35 And I've learned from our Japanese friends
that,
23:38 nothing else goes with sushi, not potatoes,
23:41 not sprouts, not salads, not bread,
23:43 nothing, this is a meal unto itself.
23:45 So you have your proteins, your carbs.
23:47 It's got everything.
23:49 Vitamins, minerals colors, textures,
23:51 it looks like an excellent meal to me.
It's very delicious.
23:55 And when it set into a beautiful setting,
23:58 then it's more appetizing.
23:59 And you've always said that food has
to--
24:02 Look good and then taste good,
24:04 because if it doesn't look good, nobody's
gonna,
24:06 nobody's gonna eat it. Right.
24:08 So it has to look good first, then it
has to taste good,
24:11 then it has to be nutritious in my thinking.
24:13 And then something that we added several
years ago,
24:16 we feel that it has to be, have some
medicinal quality
24:19 that is to be good for your body in
a medicinal way.
24:22 Nourishing. Nourishing as well as medicinal.
24:25 And when you use lots of different colors,
24:28 and flavors, and textures, and varieties
of vegetables,
24:32 you have all the different vitamins,
24:34 and minerals and enzymes,
24:36 the things that will help to spark your
immune system.
24:40 When we keep our immune system per peaked,
24:43 then we're less likely to have diseases.
24:45 So this is another thing that we're
doing
24:47 with our sushi is we're helping you
to incorporate
24:51 more vitamins and minerals.
24:52 These enzymes are live enzymes.
24:54 They are just wonderful to help digestion.
24:57 And the minerals that come from the
nori sheets
25:01 are also excellent for you.
25:03 We need more minerals into our diet.
25:05 I'm gonna show you different way of
slicing the sushi.
25:09 We're gonna slice it a 45 degree angle
25:13 and then we're gonna go back.
25:15 And then what you have is a little sushi
tower.
25:18 Oh, cool. So little more decorative
25:21 than just straight across, okay.
25:23 And you can see the vegetables better
too.
25:25 It gives a little better cross section.
25:29 Now there is another way to roll a sushi
25:31 which I have not mastered yet.
25:34 And that's called inside out.
25:35 And that's where we actually reverse
this whole process.
25:38 The rice is on the outside and then
comes the nori sheet.
25:42 Actually we do the rice just like you
did it
25:44 and then we flip it over.
25:46 And then we load the inside which is
just the nori sheet
25:49 and then we roll it backwards.
25:51 And that's called the inside out. Okay.
25:55 So I'll get there sometime, but not
today.
26:00 With more practice you'll be able do
that,
26:02 but at least you can see
26:03 that there is all kinds of vegetables
in ways
26:05 that you can use the vegetables
26:07 as you put them into your sheets,
26:09 into your nori sheets. So--
26:12 Okay, so that is sushi and it has,
26:14 it has nothing to do in my mind with
raw fish.
26:17 No, that's right. Good, so. All right.
26:19 Well let's take a break and we'll come
right back.
26:22 And see how this looks when it's in
a presentation type tray.
26:28 We hope you've enjoyed
26:29 "Let's Cook" with Jeff and Nancy Riedesel.
26:31 Now let's take a moment to review our
featured recipe.
26:47 If you'd like more information,
26:49 or if you'd like to contact Jeff and
Nancy Riedesel,
26:51 you may write to 3ABN,
26:53 P.O. Box 220 West Frankfort, IL, 62896
26:59 or call 1-(800)-752-3226.
27:04 Now let's take a look at our finished
recipes.
27:09 Hi, and welcome back. Well, that's our
sushi.
27:13 That was, that was lot of fun, messy
but fun.
27:17 I think it's fun when we do recipes
like this,
27:20 you see the beautiful colors,
27:22 the textures, know that there is all
kinds of nutrients in that,
27:27 that it's gonna make us a healthier
person
27:30 when we eat this way.
27:32 We're told that eating food is simply
prepared
27:35 as possible in its most natural state
27:37 as possible is going to make us a lot
healthier person.
27:41 So this is what we're trying to do with
the sushi.
27:43 Just gives you another idea on how you
can make food simple,
27:46 tasty and beautiful.
27:48 And we want to encourage you to have
a merry heart,
27:52 because it will do good like a medicine
27:54 and you'll be a healthier person because
of it.
27:57 Thank you for joining us today with
"Let's Cook."
27:59 And we hope to see you again
28:02 when we make something else fun and
exciting.
