You ca also start with:
- Insert the 4 holes in the mat in the 4 pins of the board
- Insert LOCK making sure it is in the correct position and is properly seated.
- Place the lower handle (“BAS”) in the groove of the base module in accordance with the direction of the arrows toward the front of the board.
- Insert holes 5 of the mat 5 pivots in the bottom of the handle
- Insert the upper handle (“UP”) on the lower handle in accordance with the direction of the arrows to the front of the board
- Insert the two red handles at each end of the handle – slightly tight, so that they are not difficult to remove later
- Place the strip depending on the roll you want to make. Be careful to insert it into the notches to prevent it breaks!
Maintenance of the Sushi Board
It is important to remove the plate after use and thoroughly wash with water and a little soap making sure that there is no food residue.
This board should not go in the dishwasher as this may cause deformation of the plastic due to heat during the drying cycle. It should absolutely not use a knife on the mat, you may damage!
Order a new mat
If necessary, you can order a new mat via our website.
Kids will have a lot of pleasure making their own sushi but close monitoring must be ensured if they use a knife to cut pieces of sushi!
READ THE FOLLOWING BEFORE YOU START ROLLING!
Watch demo videos under “VIDEOS” tab on top
Prepare all your ingredients. Click on “Ingredients” red button to get instructions on how to prepare the rice and the other ingredients
Use VINYL gloves to avoid rice from sticking to fingers (it is also hygienic).
Rub your gloves and all parts of the board with a tiny amount of mayonnaise since you have spicy mayo among your ingredients use a little drop of it. Experience shows us that mayonaise is more efficient than oil.
Choose the kind of rolls that you want to make and place your ruler accordingly:
First position: the Futomaki (big roll with rice on the outside)
Second position: Maki (large rolls with seaweed on the outside
Third position: the Uramaki (small roll with rice on the outside)
Fourth position: the Hosomaki (small roll with seaweed on the outside)
See illustrations of the different positions of the ruler in the “Assembly” red button above.
Go see the videos that relate to the 4 kinds of rolls under the “VIDEOS” tab above. Make sure you understand every steps before you start rolling!
ALWAYS START BY SPREADING THE RICE INSIDE THE FRAME
USE WHOLE SHEET OF NORI FOR BIG ROLLS AND HALF A NORI SHEET FOR SMALL ROLLS. FLIP OVER FOR ROLLS WITH NORI OUTSIDE
PUT EQUAL AMOUNT OF INGREDIENTS ACROSS THE WIDTH OF THE ROLL
ROLL BACKWARD! YES, ROLL BACKWARD!
Preparation of raw salmon
Freeze fresh salmon fillets after having thoroughly cleaned (remove fat, black areas and edges). At the time of use, cut them into strips about 1 ½ cm by 1 ½ cm (½ inche by ½ inche)
Preparation of avocado
Cut the avocado in half. Remove the core and cut again each half in two. Remove the skin and cut the quarters into three or four pieces depending on the size of the avocado. (Watch the video in the VIDEOS section and click on “Ingredients”)
Preparation of cucumber
It is preferable to use an English cucumber as straight as possible. Cut into pieces of 9.5 cm (half the width of a nori sheet). Use the sushi-cutter that gives you a guide to cut the right length. Then cut into four pieces cutting lengthwise. Remove the core. Finally, cut into thin strips. (Watch the video in the VIDEOS section and click on “Ingredients”)
Preparation of the Spicy Mayo
Mix 1½ tea spoon of Cayenne to one cup of mayonnaise. (Adjust to you taste)
Toasted white or black sesame seeds
Toast the sesame seeds in skillet over medium temperature or oven at 400°C (200°F) for about 10 minutes until golden brown.
Use puffed rice or get a ready prepared mix for tempura and follow instructions
Other possible ingredients
❀ Red or yellow pepper into thin strips
❀ Stripped shallots, red onions
❀ Grated carrots
❀ Asparagus, lettuce and other vegetables
❀ Mango, tangerine and other fruits
❀ Sliced shiitake mushrooms
❀ Sweet potato fries
❀ Vegetable tempura
❀ Bluefin tuna, pollock and other fish raw, roasted, cooked or tartar
❀ Canned tuna
❀ Smoked salmon
❀ Shrimp, crab and other seafood
❀ Shrimp tempura
❀ Fish roe (Masago, Tobiko)
❀ Daikon (Japanese radish marinated)
❀ Tamago (Japanese omelette: see video)
- To accompany sushi
- Marinated Ginger
- Soya sauce
- Teriyaki sauce
- Hot sake
The sushi rice
The sushi rice is the heart of sushi. You must use a special rice for making sushi, Calerose rice is now found in most grocery stores, but you will find it at a better price in Asian grocery stores.
Preparing sushi rice is not complicated but it will perhaps need few attempts to get the right texture.
There are several recipes. You can find very good on Youtube. We offer here a simple recipe that gives very good results!
Preparing the rice in a pot
* 1⅓ cups of water for every cup of sushi rice (for 2 people—makes about 30 pieces)
* ¼ cup of bought seasoned rice vinegar, or make your own seasoned rice vinegar by mixing ¼ cup rice vinegar with 1½ tablespoons of sugar and ½ teaspoon of salt. Heat until dissolved.
1. Rinse the rice until the water runs clear.
2. Put the rice well drained in a pot and add the cold water.
3. Bring to a boil, reduce heat and simmer covered for 25 min.
4. Pour the rice vinegar evenly throughout the pot.
5. Transfer to a plate. Separate grains with a spatula and let cool for one hour.
It would, of course, be easier to use a rice cooker!
It is much simpler, you just have to follow the manufacturer’s instructions and you can find one at a low cost!
If you do not find the answer to your questions in this section, go see other articles in “MISC” or go see our “VIDEOS”.
IF YOU HAVE ANY PROBLEM WITH YOUR SUSHI MAKER, PLEASE CONTACT US.
YOUR SATISFACTION IS OUR PRIORITY!
What should I do if my rice sticks on the mat?
It is VERY IMPORTANT to rub a little mayonnaise (the equivalent of a chickpea, no more) on the surface of the mat and the surfaces of the board and of the sushi-cutter to prevent the rice from sticking. Our experience shows that mayonnaise is very effective. In general, once is enough before starting to roll. Use vinyl gloves (not latex!). First rub mayonnaise on your gloves then on surfaces of the board and sushi-cutter.
Why do ingredients spill under the handle while rolling?
Because you do not keep your handle close enough to the surface of the board while rolling.
I accidentally nicked the mat with a knife. Can I get another?
Of course! Just go in the “Order” on the left of your screen and follow the instructions to order another one via internet.