Sushi Station Preparation Step 1: Rice Prep

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!