Transcript: Sushi
The theme song plays.
Doors with show logo slide open. The logo shows a banana and a yellow triangle with black stripes.
A clip shows images of Link making recipes in the kitchen. Link is in his twenties, with short wavy black hair. He wears a black T-shirt with a print on the front.
Pop Star Link appears behind a D.J. tray with tomato slices as records.
Pop Star Link is in his twenties, with short wavy brown hair. He wears an unbuttoned black shirt over a white T-shirt, a purple hat and a headset.
By changing outfits, he turns into Pop Start Link 2 and 3.
Captain Cook appears on a pirate ship clashing spoons with a skeleton.
Captain Cook has a beard, long braided hair, and wears a pirate hat.
An animated Link rides a bike across the screen.
I.Q pops up in the lab. She is in her twenties, with long wavy brown hair in a ponytail. She wears a white T-shirt with a print on the front.
Detective Link appears in an interrogation room. He wears a beige coat and a black hat.
Chip Dippington appears behind a desk. He wears a suit and a headset and hold notes.
Gastro Bob pops up on top of a plant. He has curly white hair and wears a lab coat.
Then, Secret Agent Man blasts off. He is bald and wears a dark suit and sunglasses.
Now animated Link mixes substances in a flask and the flask explodes.
The logo of the show appears with the title "Gastro Blast" in blue letters.
The curtain rolls and the announcer says FOR TODAY'S RECIPE,
LINK WILL BE JOINED BY:
IQ,
GASTRO BOB,
AND YAR CAPTAIN COOK.
I.Q., Gastro Bob and Captain Cook pop up inside bubbles on the screen.
The announcer says AND BACKED UP AS ALWAYS BY:
GUINEA PAGE AND THE
ANIMAL CRACKERS!
A band of animals appears on stage. A duck plays the drums, a rabbit plays the keyboards, a white and gray rodent plays the guitar and brown rodent sings.
(music plays)
In the kitchen, Link says TODAY WE'RE
GOING TO MAKE SUSHI!
[HORN]
Link says I THINK CAPTAIN
COOK HAS A QUESTION!
AHOY, CAPTAIN COOK!
In his ship, Captain Cook says AHOY, MATEY!
I'VE SAILED THE SEVEN
SEAS MANY A TIME
BUT I'VE NEVER EATEN
SUSHI.
WHAT BE THAT?
Link says IN JAPANESE, "SUSHI."
LOOSELY MEANS "VINEGAR RICE."
IT'S A DELICIOUS RICE-FILLED
ROLL YOU'RE GONNA LOVE!
Captain Cook says YAAAARRRR,
WHAT WAS THAT?
Link says IT'S A DELICIOUS RICE
FILLED ROLL YOU'RE GONNA LOVE!
Captain Cook says SORRY, I HAVE
SOME SEAWEED IN ME EARS!
Link says SPEAKING OF SEAWEED!
WE'RE GONNA USE SOME
IN OUR RECIPE TODAY.
IT COMES IN FLAT SHEETS
AND IT'S CALLED "NORI."
BUT THE MOST IMPORTANT
PART OF SUSHI IS
THE RICE!
HERE ARE THE OTHER
INGREDIENTS YOU'LL NEED
TO MAKE OUR SUSHI ROLLS.
2 SHEETS NORI
(DRIED SEAWEED)
2 THIRDS OF A CUP OF SHORT
GRAIN BROWN RICE
1 GREEN ONION
HALF A CARROT
HALF A CUCUMBER
HALF A RED PEPPER
2 TEASPOONS OF SOY SAUCE,
WE'RE USING SODIUM-REDUCED
2 TABLESPOONS OF
SEASONED RICE VINEGAR
1 CUP OF WATER
The ingredients pop up on the counter top as he mentions them.
Link says WE'LL NEED
TWO-THIRDS OF CUP OF RICE.
IT DOESN'T LOOK LIKE
VERY MUCH RICE.
BUT ONCE IT'S COOKED IT
WILL.
WHAT'S THE SCOOP ON RICE,
IQ?
A slate appears with a test tube for an "I" and a "Q" in purple.
In the lab, I.Q. says RICE IS AN AMAZING
GRAIN.
IT MAY LOOK SMALL BUT
IT PACKS A SECRET PUNCH!
WHEN YOU COOK IT IN HOT WATER
IT HAS THE ABILITY TO SWELL,
CLUMP UP AND GET
SLIGHTLY STICKY.
THIS IS BECAUSE
WHEN YOU COOK IT,
WATER ENTERS THE STARCH
GRANULES
CONTAINED INSIDE THE
RICE GRAIN
THEY SWELL WHICH PUFFS
IT UP...
Link says ...MAKING OUR RICE PERFECT
FOR ENCASING OUR DELICIOUS
VEGETABLES AND ROLLING
OUR SUSHI ROLLS!
THANKS, I.Q.!
He puts the rice in a colander.
Link says WE'RE GOING TO RINSE
OUR RICE UNDER COLD WATER.
He puts the rice in a pot.
Link says ADD 1 CUP OF WATER...
AND 1 TEASPOON OF SOY
SAUCE...
AND WE'LL BRING
EVERYTHING TO A BOIL.
Gastro Bob says INITIATE
BOILING TEMPERATURE!
Link says THANKS GASTRO BOB!
WE'RE GONNA LET THE RICE
SIMMER.
TO SIMMER IS TO COOK SOMETHING
IN A LIQUID AT A REDUCED HEAT.
Link says THERE'LL STILL BE BUBBLES
FORMING AND RISING TO THE TOP,
BUT THE WATER WON'T BE
AT A FULL ROLLING BOIL.
NOW, WE'RE GONNA
COVER THE POT WITH IT'S TOP.
AND LET THE RICE
SIMMER FOR 40 MINUTES.
GASTRO BOB, TIMER PLEASE!
Gastro Bob clicks the timer and says 40 MINUTES...
AWAY!
Link says HERE'S A GOOD COOKING
TIP!
IT'S NOT A GOOD IDEA TO LIFT THE
LID OF YOUR SAUCEPAN TOO OFTEN.
THE STEAM FROM THE WATER IS
ACTUALLY HELPING COOK THE RICE,
AND EVERY TIME YOU LIFT THE
LID THE STEAM GETS RELEASED
AND SLOWS DOWN
YOUR COOKING TIME.
LAB RAT, FAST FORWARD,
PLEASE!
Lab Rat speeds up the time.
Gastro Bob says 4,
3,
2,
1...
TIME'S UP!
Link says LET'S CHECK ON OUR
RICE.
BE CAREFUL THOUGH,
THAT STEAM IS HOT!
He opens the lid using an oven mitt.
Link says AS I.Q. SAID,
THE RICE HAS SWELLED
AND DOUBLED IN SIZE!
WE'LL PUT OUR LID BACK
ON OUR SAUCE PAN
AND REMOVE FROM THE HEAT.
AND LET IT REST FOR 10
MINUTES.
Captain Cook says HA!
PIRATE'S NEED REST
LIKE SHARKS NEEDS FEET!
He swabs the deck and says IF PIRATES DON'T
REST, WHY SHOULD RICE?
Link says GOOD QUESTION!
WE NEED TO LET OUR RICE
REST,
BECAUSE THERE'S STILL
STEAM STUCK IN THE POT.
THE RICE WILL ABSORB
THE EXTRA STEAM
SO FROM TOP TO BOTTOM IS
EVENLY MOIST AND...
CAPTAIN COOK?
[CAPTAIN COOK SNORING]
Link says ANNNNNND
HE'S FALLEN ASLEEP.
BACK TO OUR RECIPE.
Link says NOW THAT THE RICE HAS
RESTED IT'S TIME TO DRESS IT!
He puts the cooked rice in a bowl.
Link says WE'LL MIX OUR SOY
SAUCE WITH OUR RICE VINEGAR
AND GIVE IT A SWIRL.
NOW, WE'RE GONNA
ADD IT TO OUR RICE.
AND WITH A WOODEN SPOON
WE'RE GONNA MIX IT,
SO EACH GRAIN IS EVENLY
COATED.
WE'RE GONNA LET OUR RICE
COOL,
IT'S STILL TOO HOT
TO MAKE SUSHI FROM!
USUALLY WHEN YOU COOK RICE,
FOR THINGS LIKE STIR FRY,
YOU WANT IT TO BE FLUFFY.
BUT FOR SUSHI WE WANT
IT TO BE
STICKY
SO IT DOESN'T FALL OFF OUR
NORI.
HMMM...
I WONDER WHERE RICE GETS
IT'S STICKINESS FROM?
HEY I.Q.?!
On a board behind her, a projection shows amylose and amylopectin chains.
I.Q. says THERE ARE 2
TYPES OF STARCH
THAT MAKE UP A GRAIN OF
RICE;
AMYLOSE WHICH IS A LONG,
STRAIGHT STARCH CHAIN THAT
DOESN'T GELATINIZE OR GET STICKY
WHEN COOKED AND AMYLOPECTIN,
A MORE BRANCHED TYPE OF STARCH
CHAIN THAT IS ABLE TO GELATINIZE
AND RESULTS IN
STICKINESS WHEN COOKED.
IF YOUR SUSHI RICE IS STICKY,
IT'S PROBABLY BECAUSE THE RICE
GRAIN CONTAINS MORE
AMYLOPECTIN.
Link says THIS SHORT GRAIN BROWN
RICE SURE LOOKS STICKY!
BUT THERE ARE SO MANY
DIFFERENT VARIETIES OF RICE...
I WONDER WHICH ONES
ARE BEST TO MAKE SUSHI?
On the board, a projection shows short and long grain rice.
I.Q. says A SIMPLER WAY TO
TELL WHICH RICE IS STICKY
IS BY THE APPEARANCE
OF THE RICE.
LONG GRAIN RICE IS EXACTLY
THAT... AN ELONGATED SHAPE.
LONG GRAIN RICE TENDS
TO COOK UP FLUFFY.
THE GRAINS TEND TO STAY
SEPARATE
AND DON'T CLUMP
TOGETHER WHEN COOKED.
UNLIKE,
SHORT GRAIN RICE.
SHORT GRAIN RICE IS
ALMOST ROUND IN SHAPE
AND IT DOES CLUMP TOGETHER.
SHORT EQUALS STICKY.
AND OF COURSE, JUST CHECK
THE LABEL ON THE PACKAGE!
IT'LL TELL YOU WHAT
KIND OF RICE YOU'VE GOT
AND INSTRUCTIONS ON
HOW TO COOK IT!
Link says WE'RE NOW READY
TO "BUILD" OUR SUSHI.
NOW WE JUST NEED SOMETHING
TO HELP ROLL IT OUT.
AND I KNOW THE PERSON WITH
THE PERFECT KITCHEN UTENSIL.
[WHISPERS] SECRET AGENT MAN!
[LINK ON RADIO]
SECRET AGENT MAN?
[LASER SFX]
Secret Agent Man takes a pipette out of his pocket and drops some liquid on a bamboo sushi mat on a table.
The sushi mat disappears and reappears on the kitchen counter top.
Link says THANKS, SECRET AGENT
MAN!
THIS'LL DEFINITELY DO THE
TRICK.
A BAMBOO SUSHI MAT.
IF YOU DON'T HAVE ONE
OF THESE, DON'T WORRY,
YOU CAN USE A CLEAN
KITCHEN TOWEL,
WITH A SHEET OF PLASTIC
WRAP OR PARCHMENT PAPER.
On a bamboo sushi mat, Gastro Bob says LOOKS
LIKE MY YOGA MAT!
I CALL THIS THE
DOWNWARD HOT DOG.
[BODY STRAINING NOISE]
Link says MAYBE YOU CAN SHOW
ME SOME OF YOUR MOVES
AFTER
WE'RE FINISHED
ROLLING SUSHI?
Doing a yoga pose, Gastro Bob says YOU GOT IT,
LINK!
[INHALES]
[EXHALES] AHHH!
Link says PLACE A PIECE
OF NORI ON THE MAT,
WITH THE SHINY SIDE DOWN.
NOW, POUR OUT HALF
OF YOUR COOKED,
SEASONED RICE ON TO THE
NORI.
SO THE RICE DOESN'T
STICK TO MY HANDS,
I'M GOING TO DAMPEN MY
FINGERS.
AND EVENLY DISTRIBUTE THE
RICE.
WE'RE GONNA LEAVE A
LITTLE BIT OF ROOM AT THE
TOP.
Link says YOU WANT A NICE
EVEN BED OF RICE
TO PUT YOUR JULIENNE
VEGETABLES ON.
Guinea Page says AND NOW FOR OUR
LATEST INSTALMENT OF
"ROMAINE LETTUCE AND
JULIENNE."
Romaine Lettuce says WHAT LIGHT THROUGH
YOUR
YONDER COLANDER BREAKS,
IT IS THE EAST AND
JULIENNE IS THE SUN!
Link says NOT THE KIND OF JULIENNE
VEGETABLES I WAS THINKING OF...
WHEN YOU
JULIENNE A VEGETABLES,
YOU'RE CUTTING INTO
THIN, LONG STRIPS.
LIKE THIS!
LET ME SHOW YOU!
The band plays as Link juliennes the vegetables.
Link says SEE!
NOW LET'S PUT OUR VEGETABLES
ON OUR BED OF RICE.
NOW, WE'RE READY
TO ROLL OUR SUSHI,
WE'LL START WITH THE
END CLOSEST TO US.
USE YOUR THUMBS TO LIFT THE
MAT,
AND YOUR FINGERS TO
HOLD YOUR FILLING IN.
YOU WANNA ROLL YOUR
MAT OVER YOUR FILLING
SO IT'S ENCLOSED IN NORI.
AND CONTINUE TO ROLL
INTO A TIGHT SUSHI ROLL.
YOU MAY HAVE TO DAMPEN
THE EDGE TO CREATE A SEAL.
YOU DON'T WANT ANY OF THAT
GOOD FILLING FALLING OUT!
NOW, WE'RE GONNA
CUT OFF OUR ENDS
TO GET RID OF OUR
MISSHAPEN EDGES.
THIS ROLL WILL
GIVE US 8 PIECES!
MMM.
CHEF'S TREAT!
WHEN YOU'RE COOKING THINGS
FOR FRIENDS AND FAMILY,
AND IT DOESN'T LOOK RIGHT,
IT'S THE CHEF'S TREAT.
He eats the edges.
He says MMM!
THAT'S SOME GOOD SUSHI!
AT HOME YOU CAN USE
OTHER INGREDIENTS LIKE:
He grab some flashcards and says CANNED SALMON,
OR AVOCADO,
OR SPINACH.
I'M GONNA FINISH OUR
SECOND SUSHI ROLL,
THEN IT'S TIME TO TIDY UP!
LAB RAT, SPEED DIAL!
Lab Rat speeds up the time.
As Link tidies up, the band plays a song that says LET'S TIDY UP!
(LET'S TIDY UP!)
WHEN YOU'RE FINISHED
AND THE COOKING'S DONE,
EVEN THOUGH YOU HAD
LOTS OF FUN YOU,
GOTTA CLEANUP THE
POTS AND PANS,
GOTTA PUT EM' AWAY, YOU
GOTTA WASH YOUR HAND.
YOU GOTTA DO YOUR BEST
TO CLEANUP YOUR MESS,
AND TIDY UP!
(SO TIDY UP!)
Link says SUSHI CAN BE SERVED ON
IT'S OWN OR WITH CONDIMENTS.
CONDIMENTS ADD EXTRA FLAVOUR,
AFTER FOOD'S BEEN PREPARED.
LIKE UH, MUSTARD, OR
KETCHUP, OR MAYONNAISE! POTENTIAL CONDIMENTS
FOR SUSHI INCLUDE SOY SAUCE.
PICKLED GINGER
WHICH ADDS A ZING.
OR WASABI.
WHICH KINDA TASTES LIKE
HORSERADISH OR HOT MUSTARD,
IT'S SPICY!
[CAPTAIN COOK SNORING]
Captain Cook wakes up and says YAR!
THAT SUSHI LOOKS TASTY!
AND I WOULDN'T NEED A FORK
AND KNIFE TO EAT 'EM EITHER.
[GASPS] POSEIDON'S BEARD!
I COULD SWAB THE
DECK WITH ONE HAND
AND HOLD A ROLL OF SUSHI IN
THE OTHER ME OTHER! [LAUGHS]
Link says ABSOLUTELY, CAPTAIN
COOK.
I'LL BRING YOU SOME!
Gastro Bob says I'LL
BRING THE CONDIMENTS!
In the lab, Link says THANKS FOR YOUR
HELP TODAY I.Q.!
I.Q. says NO PROBLEM LINK,
THANKS FOR THE LUNCH!
They do a cool hand shake and say GASTROBLAST!
Music plays as the end credits roll.
Producer, Alicia Hamilton.
Director, Justin Dyck.
Written by Amanda McNeice.
Brain Power studio.
Logo: TVO Kids.
Doors with show logo slide open. The logo shows a banana and a yellow triangle with black stripes.
A clip shows images of Link making recipes in the kitchen. Link is in his twenties, with short wavy black hair. He wears a black T-shirt with a print on the front.
Pop Star Link appears behind a D.J. tray with tomato slices as records.
Pop Star Link is in his twenties, with short wavy brown hair. He wears an unbuttoned black shirt over a white T-shirt, a purple hat and a headset.
By changing outfits, he turns into Pop Start Link 2 and 3.
Captain Cook appears on a pirate ship clashing spoons with a skeleton.
Captain Cook has a beard, long braided hair, and wears a pirate hat.
An animated Link rides a bike across the screen.
I.Q pops up in the lab. She is in her twenties, with long wavy brown hair in a ponytail. She wears a white T-shirt with a print on the front.
Detective Link appears in an interrogation room. He wears a beige coat and a black hat.
Chip Dippington appears behind a desk. He wears a suit and a headset and hold notes.
Gastro Bob pops up on top of a plant. He has curly white hair and wears a lab coat.
Then, Secret Agent Man blasts off. He is bald and wears a dark suit and sunglasses.
Now animated Link mixes substances in a flask and the flask explodes.
The logo of the show appears with the title "Gastro Blast" in blue letters.
The curtain rolls and the announcer says FOR TODAY'S RECIPE,
LINK WILL BE JOINED BY:
IQ,
GASTRO BOB,
AND YAR CAPTAIN COOK.
I.Q., Gastro Bob and Captain Cook pop up inside bubbles on the screen.
The announcer says AND BACKED UP AS ALWAYS BY:
GUINEA PAGE AND THE
ANIMAL CRACKERS!
A band of animals appears on stage. A duck plays the drums, a rabbit plays the keyboards, a white and gray rodent plays the guitar and brown rodent sings.
(music plays)
In the kitchen, Link says TODAY WE'RE
GOING TO MAKE SUSHI!
[HORN]
Link says I THINK CAPTAIN
COOK HAS A QUESTION!
AHOY, CAPTAIN COOK!
In his ship, Captain Cook says AHOY, MATEY!
I'VE SAILED THE SEVEN
SEAS MANY A TIME
BUT I'VE NEVER EATEN
SUSHI.
WHAT BE THAT?
Link says IN JAPANESE, "SUSHI."
LOOSELY MEANS "VINEGAR RICE."
IT'S A DELICIOUS RICE-FILLED
ROLL YOU'RE GONNA LOVE!
Captain Cook says YAAAARRRR,
WHAT WAS THAT?
Link says IT'S A DELICIOUS RICE
FILLED ROLL YOU'RE GONNA LOVE!
Captain Cook says SORRY, I HAVE
SOME SEAWEED IN ME EARS!
Link says SPEAKING OF SEAWEED!
WE'RE GONNA USE SOME
IN OUR RECIPE TODAY.
IT COMES IN FLAT SHEETS
AND IT'S CALLED "NORI."
BUT THE MOST IMPORTANT
PART OF SUSHI IS
THE RICE!
HERE ARE THE OTHER
INGREDIENTS YOU'LL NEED
TO MAKE OUR SUSHI ROLLS.
2 SHEETS NORI
(DRIED SEAWEED)
2 THIRDS OF A CUP OF SHORT
GRAIN BROWN RICE
1 GREEN ONION
HALF A CARROT
HALF A CUCUMBER
HALF A RED PEPPER
2 TEASPOONS OF SOY SAUCE,
WE'RE USING SODIUM-REDUCED
2 TABLESPOONS OF
SEASONED RICE VINEGAR
1 CUP OF WATER
The ingredients pop up on the counter top as he mentions them.
Link says WE'LL NEED
TWO-THIRDS OF CUP OF RICE.
IT DOESN'T LOOK LIKE
VERY MUCH RICE.
BUT ONCE IT'S COOKED IT
WILL.
WHAT'S THE SCOOP ON RICE,
IQ?
A slate appears with a test tube for an "I" and a "Q" in purple.
In the lab, I.Q. says RICE IS AN AMAZING
GRAIN.
IT MAY LOOK SMALL BUT
IT PACKS A SECRET PUNCH!
WHEN YOU COOK IT IN HOT WATER
IT HAS THE ABILITY TO SWELL,
CLUMP UP AND GET
SLIGHTLY STICKY.
THIS IS BECAUSE
WHEN YOU COOK IT,
WATER ENTERS THE STARCH
GRANULES
CONTAINED INSIDE THE
RICE GRAIN
THEY SWELL WHICH PUFFS
IT UP...
Link says ...MAKING OUR RICE PERFECT
FOR ENCASING OUR DELICIOUS
VEGETABLES AND ROLLING
OUR SUSHI ROLLS!
THANKS, I.Q.!
He puts the rice in a colander.
Link says WE'RE GOING TO RINSE
OUR RICE UNDER COLD WATER.
He puts the rice in a pot.
Link says ADD 1 CUP OF WATER...
AND 1 TEASPOON OF SOY
SAUCE...
AND WE'LL BRING
EVERYTHING TO A BOIL.
Gastro Bob says INITIATE
BOILING TEMPERATURE!
Link says THANKS GASTRO BOB!
WE'RE GONNA LET THE RICE
SIMMER.
TO SIMMER IS TO COOK SOMETHING
IN A LIQUID AT A REDUCED HEAT.
Link says THERE'LL STILL BE BUBBLES
FORMING AND RISING TO THE TOP,
BUT THE WATER WON'T BE
AT A FULL ROLLING BOIL.
NOW, WE'RE GONNA
COVER THE POT WITH IT'S TOP.
AND LET THE RICE
SIMMER FOR 40 MINUTES.
GASTRO BOB, TIMER PLEASE!
Gastro Bob clicks the timer and says 40 MINUTES...
AWAY!
Link says HERE'S A GOOD COOKING
TIP!
IT'S NOT A GOOD IDEA TO LIFT THE
LID OF YOUR SAUCEPAN TOO OFTEN.
THE STEAM FROM THE WATER IS
ACTUALLY HELPING COOK THE RICE,
AND EVERY TIME YOU LIFT THE
LID THE STEAM GETS RELEASED
AND SLOWS DOWN
YOUR COOKING TIME.
LAB RAT, FAST FORWARD,
PLEASE!
Lab Rat speeds up the time.
Gastro Bob says 4,
3,
2,
1...
TIME'S UP!
Link says LET'S CHECK ON OUR
RICE.
BE CAREFUL THOUGH,
THAT STEAM IS HOT!
He opens the lid using an oven mitt.
Link says AS I.Q. SAID,
THE RICE HAS SWELLED
AND DOUBLED IN SIZE!
WE'LL PUT OUR LID BACK
ON OUR SAUCE PAN
AND REMOVE FROM THE HEAT.
AND LET IT REST FOR 10
MINUTES.
Captain Cook says HA!
PIRATE'S NEED REST
LIKE SHARKS NEEDS FEET!
He swabs the deck and says IF PIRATES DON'T
REST, WHY SHOULD RICE?
Link says GOOD QUESTION!
WE NEED TO LET OUR RICE
REST,
BECAUSE THERE'S STILL
STEAM STUCK IN THE POT.
THE RICE WILL ABSORB
THE EXTRA STEAM
SO FROM TOP TO BOTTOM IS
EVENLY MOIST AND...
CAPTAIN COOK?
[CAPTAIN COOK SNORING]
Link says ANNNNNND
HE'S FALLEN ASLEEP.
BACK TO OUR RECIPE.
Link says NOW THAT THE RICE HAS
RESTED IT'S TIME TO DRESS IT!
He puts the cooked rice in a bowl.
Link says WE'LL MIX OUR SOY
SAUCE WITH OUR RICE VINEGAR
AND GIVE IT A SWIRL.
NOW, WE'RE GONNA
ADD IT TO OUR RICE.
AND WITH A WOODEN SPOON
WE'RE GONNA MIX IT,
SO EACH GRAIN IS EVENLY
COATED.
WE'RE GONNA LET OUR RICE
COOL,
IT'S STILL TOO HOT
TO MAKE SUSHI FROM!
USUALLY WHEN YOU COOK RICE,
FOR THINGS LIKE STIR FRY,
YOU WANT IT TO BE FLUFFY.
BUT FOR SUSHI WE WANT
IT TO BE
STICKY
SO IT DOESN'T FALL OFF OUR
NORI.
HMMM...
I WONDER WHERE RICE GETS
IT'S STICKINESS FROM?
HEY I.Q.?!
On a board behind her, a projection shows amylose and amylopectin chains.
I.Q. says THERE ARE 2
TYPES OF STARCH
THAT MAKE UP A GRAIN OF
RICE;
AMYLOSE WHICH IS A LONG,
STRAIGHT STARCH CHAIN THAT
DOESN'T GELATINIZE OR GET STICKY
WHEN COOKED AND AMYLOPECTIN,
A MORE BRANCHED TYPE OF STARCH
CHAIN THAT IS ABLE TO GELATINIZE
AND RESULTS IN
STICKINESS WHEN COOKED.
IF YOUR SUSHI RICE IS STICKY,
IT'S PROBABLY BECAUSE THE RICE
GRAIN CONTAINS MORE
AMYLOPECTIN.
Link says THIS SHORT GRAIN BROWN
RICE SURE LOOKS STICKY!
BUT THERE ARE SO MANY
DIFFERENT VARIETIES OF RICE...
I WONDER WHICH ONES
ARE BEST TO MAKE SUSHI?
On the board, a projection shows short and long grain rice.
I.Q. says A SIMPLER WAY TO
TELL WHICH RICE IS STICKY
IS BY THE APPEARANCE
OF THE RICE.
LONG GRAIN RICE IS EXACTLY
THAT... AN ELONGATED SHAPE.
LONG GRAIN RICE TENDS
TO COOK UP FLUFFY.
THE GRAINS TEND TO STAY
SEPARATE
AND DON'T CLUMP
TOGETHER WHEN COOKED.
UNLIKE,
SHORT GRAIN RICE.
SHORT GRAIN RICE IS
ALMOST ROUND IN SHAPE
AND IT DOES CLUMP TOGETHER.
SHORT EQUALS STICKY.
AND OF COURSE, JUST CHECK
THE LABEL ON THE PACKAGE!
IT'LL TELL YOU WHAT
KIND OF RICE YOU'VE GOT
AND INSTRUCTIONS ON
HOW TO COOK IT!
Link says WE'RE NOW READY
TO "BUILD" OUR SUSHI.
NOW WE JUST NEED SOMETHING
TO HELP ROLL IT OUT.
AND I KNOW THE PERSON WITH
THE PERFECT KITCHEN UTENSIL.
[WHISPERS] SECRET AGENT MAN!
[LINK ON RADIO]
SECRET AGENT MAN?
[LASER SFX]
Secret Agent Man takes a pipette out of his pocket and drops some liquid on a bamboo sushi mat on a table.
The sushi mat disappears and reappears on the kitchen counter top.
Link says THANKS, SECRET AGENT
MAN!
THIS'LL DEFINITELY DO THE
TRICK.
A BAMBOO SUSHI MAT.
IF YOU DON'T HAVE ONE
OF THESE, DON'T WORRY,
YOU CAN USE A CLEAN
KITCHEN TOWEL,
WITH A SHEET OF PLASTIC
WRAP OR PARCHMENT PAPER.
On a bamboo sushi mat, Gastro Bob says LOOKS
LIKE MY YOGA MAT!
I CALL THIS THE
DOWNWARD HOT DOG.
[BODY STRAINING NOISE]
Link says MAYBE YOU CAN SHOW
ME SOME OF YOUR MOVES
AFTER
WE'RE FINISHED
ROLLING SUSHI?
Doing a yoga pose, Gastro Bob says YOU GOT IT,
LINK!
[INHALES]
[EXHALES] AHHH!
Link says PLACE A PIECE
OF NORI ON THE MAT,
WITH THE SHINY SIDE DOWN.
NOW, POUR OUT HALF
OF YOUR COOKED,
SEASONED RICE ON TO THE
NORI.
SO THE RICE DOESN'T
STICK TO MY HANDS,
I'M GOING TO DAMPEN MY
FINGERS.
AND EVENLY DISTRIBUTE THE
RICE.
WE'RE GONNA LEAVE A
LITTLE BIT OF ROOM AT THE
TOP.
Link says YOU WANT A NICE
EVEN BED OF RICE
TO PUT YOUR JULIENNE
VEGETABLES ON.
Guinea Page says AND NOW FOR OUR
LATEST INSTALMENT OF
"ROMAINE LETTUCE AND
JULIENNE."
Romaine Lettuce says WHAT LIGHT THROUGH
YOUR
YONDER COLANDER BREAKS,
IT IS THE EAST AND
JULIENNE IS THE SUN!
Link says NOT THE KIND OF JULIENNE
VEGETABLES I WAS THINKING OF...
WHEN YOU
JULIENNE A VEGETABLES,
YOU'RE CUTTING INTO
THIN, LONG STRIPS.
LIKE THIS!
LET ME SHOW YOU!
The band plays as Link juliennes the vegetables.
Link says SEE!
NOW LET'S PUT OUR VEGETABLES
ON OUR BED OF RICE.
NOW, WE'RE READY
TO ROLL OUR SUSHI,
WE'LL START WITH THE
END CLOSEST TO US.
USE YOUR THUMBS TO LIFT THE
MAT,
AND YOUR FINGERS TO
HOLD YOUR FILLING IN.
YOU WANNA ROLL YOUR
MAT OVER YOUR FILLING
SO IT'S ENCLOSED IN NORI.
AND CONTINUE TO ROLL
INTO A TIGHT SUSHI ROLL.
YOU MAY HAVE TO DAMPEN
THE EDGE TO CREATE A SEAL.
YOU DON'T WANT ANY OF THAT
GOOD FILLING FALLING OUT!
NOW, WE'RE GONNA
CUT OFF OUR ENDS
TO GET RID OF OUR
MISSHAPEN EDGES.
THIS ROLL WILL
GIVE US 8 PIECES!
MMM.
CHEF'S TREAT!
WHEN YOU'RE COOKING THINGS
FOR FRIENDS AND FAMILY,
AND IT DOESN'T LOOK RIGHT,
IT'S THE CHEF'S TREAT.
He eats the edges.
He says MMM!
THAT'S SOME GOOD SUSHI!
AT HOME YOU CAN USE
OTHER INGREDIENTS LIKE:
He grab some flashcards and says CANNED SALMON,
OR AVOCADO,
OR SPINACH.
I'M GONNA FINISH OUR
SECOND SUSHI ROLL,
THEN IT'S TIME TO TIDY UP!
LAB RAT, SPEED DIAL!
Lab Rat speeds up the time.
As Link tidies up, the band plays a song that says LET'S TIDY UP!
(LET'S TIDY UP!)
WHEN YOU'RE FINISHED
AND THE COOKING'S DONE,
EVEN THOUGH YOU HAD
LOTS OF FUN YOU,
GOTTA CLEANUP THE
POTS AND PANS,
GOTTA PUT EM' AWAY, YOU
GOTTA WASH YOUR HAND.
YOU GOTTA DO YOUR BEST
TO CLEANUP YOUR MESS,
AND TIDY UP!
(SO TIDY UP!)
Link says SUSHI CAN BE SERVED ON
IT'S OWN OR WITH CONDIMENTS.
CONDIMENTS ADD EXTRA FLAVOUR,
AFTER FOOD'S BEEN PREPARED.
LIKE UH, MUSTARD, OR
KETCHUP, OR MAYONNAISE! POTENTIAL CONDIMENTS
FOR SUSHI INCLUDE SOY SAUCE.
PICKLED GINGER
WHICH ADDS A ZING.
OR WASABI.
WHICH KINDA TASTES LIKE
HORSERADISH OR HOT MUSTARD,
IT'S SPICY!
[CAPTAIN COOK SNORING]
Captain Cook wakes up and says YAR!
THAT SUSHI LOOKS TASTY!
AND I WOULDN'T NEED A FORK
AND KNIFE TO EAT 'EM EITHER.
[GASPS] POSEIDON'S BEARD!
I COULD SWAB THE
DECK WITH ONE HAND
AND HOLD A ROLL OF SUSHI IN
THE OTHER ME OTHER! [LAUGHS]
Link says ABSOLUTELY, CAPTAIN
COOK.
I'LL BRING YOU SOME!
Gastro Bob says I'LL
BRING THE CONDIMENTS!
In the lab, Link says THANKS FOR YOUR
HELP TODAY I.Q.!
I.Q. says NO PROBLEM LINK,
THANKS FOR THE LUNCH!
They do a cool hand shake and say GASTROBLAST!
Music plays as the end credits roll.
Producer, Alicia Hamilton.
Director, Justin Dyck.
Written by Amanda McNeice.
Brain Power studio.
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