LEARN HOW TO MAKE PICKLED GINGER, SUSHI RICE, and a THICK CHICKPEA MAYO for VEGAN SUSHI!

LAY HO MA!! Welcome to a preview of the full 1st class as part of the 5 class series in the exclusive vegan sushi masterclass. I'm so proud to have us making incredible sushi together right at home. In this 1st class, you will learn how to make sushi rice without a rice cooker, a beautiful pink pickled ginger, and a thick mayonnaise all in preparation for making some stunning sushi. In the other 4 classes, you'll learn how to make a simple veggie roll, a crispy broccolini roll, a dynamite roll, and the incredible premium nigiri platter. For more information on this epic menu masterclass, visit the link below:

https://www.yeungmancooking.com


SUSHI RICE ON STOVETOP (without a rice cooker)

Ingredients:
2 cups uncooked sushi rice
3 tbsp rice vinegar

Directions:
1. Rinse and drain the rice 2-3 times with cold water
2. Add the 2 cups of water to the rice and heat up on the stovetop on medium high
3. Right when the water starts to bubble, turn the heat down to medium low. Give the rice a good stir (removing any that is starting to grab the bottom of the pan), cover the pot, and let it cook for 15min
4. After 15min, turn the heat off and let it continue to steam for another 15min. Do not let it cook any longer or else the rice will overcook
5. When the rice is done, transfer to a large bowl. Add the rice vinegar and fluff with a rice paddle or spatula. Then, gently pat the rice to line the sides of the bowl. This will accelerate the rice to cool. Wait 10-15min


PICKLED GINGER

Ingredients:
2 large pieces ginger (120g)
2 cup water
1 tbsp pink salt
2 tbsp cane sugar
½ cup rice vinegar
3 frozen sweet cherries (or a radish)

Directions:
1. Peel and slice the ginger into really thin slices
2. Add the water, ginger, pink salt, and the cherries to a small saucepan and bring to a boil stirring occasionally to dissolve the salt. The cherry will give the ginger it’s amazing pink color
3. Once the water comes to a boil, let it cook for about 8min
4. Add the cane sugar to the jar. Then, transfer one of the cherries to it followed by the ginger slices
5. Pour in the rice vinegar. Be sure to pour enough vinegar to submerge all of the ginger but still leaving a little bit of space up top. Place the lid onto the jar and give it a good shake to dissolve the sugar
6. Transfer to the fridge for at least 2 days before serving


CHICKPEA MAYO

Ingredients:
400ml can of chickpeas*
1 tbsp lemon juice
1 tbsp canned chickpeas
1 tbsp dijon mustard
1 ¾ cups grapeseed/veggie oil
(drizzle in a little more for an even thicker mayo)
generous pinch pink salt

*this can have me about 3/4 cups of aquafaba (apologies for the audio as it sounds like 3 plus a 1/4 cups)

Directions:
1. Empty the can of chickpea water (aquafaba) into a small saucepan
2. Boil the aquafaba on medium high heat for 5-6min stirring often
3. Add some ice to a large mixing bowl, then place a smaller bowl on top of the ice
4. Pour in the chickpea water and stir until cold
5. Transfer the chickpea water to the blender. Then, add in the Dijon mustard, lemon juice, and 1 tbsp of chickpeas
6. Blend on the highest setting to pulverize the chickpeas. Then, turn it down to medium to medium high
7. Slowly pour in the oil. The mayo will start to thicken up (adjust and pulse the speed if needed)
8. Transfer the mayo to a mixing bowl and add a generous pinch of pink salt. Fold to combine


ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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