Female Speaker: This is our Wasabi powder. All we are going to do is add a little bit of soy sauce, just a tiny little bit, and the rest is water. Just a little bit of soy sauce for flavor, good, and you need a little bit of water for this. I want you to mix it up so it's a nice paste and this we are going to use for maki rolls, if you want it, and we can also put it on our Sushi platter. See how that's turning into a full paste now. Do you like spicy food?
Speaker: Kind of.
Female Speaker: Kind of, well, you might want to try it but you want to try it very little, little bit. Okay. We'll move that to the side, see how it turns into a paste you guys, which we are going to spread that, when we make our sushi rolls, we are going to spread a little bit of that inside and since Asher (ph) likes it, we will put a ton on yours, okay. No, not at all, I don't want it done.
Speaker: I just want a little, all daring people to eat it.
Female Speaker: Okay. Well, we are going to start on our stir fry. Well, our rice is almost done but not quite, oh, it is. So I am going to get this, see, come on and look at this rice over here, see how juicy that is?
Speaker: Oh, yeah.
Female Speaker: Yes, and it's very hot, so I am going to pull that out and I am going to put it in a bowl to chill. Okay. I am going to use this bowl and spread it out nice and very hot. I will do this in front of you guys so you can see what I am doing, and I have my towels here, anything hot, make sure I grab with towels.
Okay. Now we are going to take this rice and put it in the bowl and chill it down. We need to chill it before we put the seasoning in it. We can't put it in our sushi rolls until it's cool or cooler or else it will be too hot for us to handle. Okay. See how I am spreading it out now and that's just to cool it a little faster, so when I add my seasonings a little bit later, spread it out just like that and I am going to put it in the fridge and here it goes.
But, I were so smart, I made some beforehand and we have the finished product right here after it fully chills down and I am going to remember our seasoning mixture. No. That's the vinegar, sugar and water, sniff little bit, this is vinegar. Alright. So I am going to have you to mix this. I am going to put a little bit of this in here just for the seasoning. We are just going to add a little bit at a time and stir that up.
Yup, it's going to be a little cold to start off with, this would be, yeah, that looks beautiful. Hey, our ginger is done, good, look at that, see how it turns into like a paste, but it still has that stringiness to it and that's what I was talking about the fibers quality of it. The more you break it down, the more the smell just comes out. It just smells so good, yup, put that right over there.
We are going to get rid of our cutting board, so we can do our sushi. We can just set these, our wet towels, right back here. Use your wet towels to wipe on your station so it's nice and clean. Okay. So for a stir fry, the element of stir frying is just like sautéing and this is a sauté pan. You don't need a fancy walk at home, it's fun, but it just takes up space in your cupboard. You can use the sauté pan just as easily. Again, I am using the copper one and it's sloped at the side so all the liquids go out really, really fast.
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