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All About Nigiri Sushi

MySushiSet — Fri, 29 Oct 2010 09:58:39 +0000

Nigiri Sushi – The Simplest Way to Enjoy Sushi
By Justin Bryceand Melvin Wee

Nigiri sushi is a two-kind sushi, meaning it is made out of a clump of sticky rice and a topping. The topping is oftentimes a type of fish or other seafood. Tuna, eel, octopus, prawns, shad, snapper and haddock are only some of the examples of the usual preferences for the topping of nigiri. There are times when the seafood topping or neto is held together by a small piece of seaweed to make sure that it will not fall off. Making nigiri requires a lot of patience on the part of the aspiring sushi chef. Because the toppings used are conventionally served raw, it is very important that the seafood used is of the highest quality. Only the freshest should be chosen to guarantee that the sushi served would taste and look appealing. Adding to that, no one wants to be worried about health concerns in terms of having to serve not so fresh appetizers.

The sticky rice needs to be cooked with Japanese rice vinegar, salt and sugar. Once the rice cools, making nigiri can be started by forming clumps of rice by hand. Only then can the neto or seafood topping be added. Many people serve variations on a platter in order for the dish to look more inviting. Making traditional nigiri would take a long time to perfect and it would not be advisable for people who are meaning to make a lot of pieces in a short time. People who would like to serve nigiri in a food establishment should have a look at how a nigiri maker works to have an idea of how convenient it would be.

Such machines are valuable for restaurants that serve different kinds of sushi because they can make batches of orders quickly and consistently. Most of these are also compact that business owners will not need to worry about the space that it would take in the kitchen counter. It is important to check the production capacity before getting in the business of buying one. For instance, it would not be practical to invest on an expensive machine that can produce countless pieces in an hour if it is intended to be used for a small food stall. Some of these even have features of doing different kinds of nigiri sushi which means a different shape for the sticky rice. Those would be perfect for allowing more creativity in arranging the platters to be served. A nigiri maker is quite easy to use. Even if the person attending to it is not exactly a sushi expert, the dish would look quite appetizing.

Melvin Wee’s passion is sushi business and perfection. He is the founder of sushimachines.com.au, a site dedicated to sushi lovers all over the world making it possible to perfectly reach the best sushi ever. Sushi is a Craft that needs love and perfection and with the use of Sushi Making Machine such as the Nigiri Machine… perfection is achieved.

Article Source: http://EzineArticles.com/?expert=Justin_Bryce

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Toasted Pecan Eel Inari Zushi

MySushiSet — Sat, 09 Aug 2008 03:02:30 +0000

Toasted Pecan Eel Pouches

Article Written By: Marisa Baggett

I feel that inari zushi, or sweetened tofu pouches filled with sushi rice, are perhaps one of the most underrated forms of sushi. The sweetness of the seasoned pouches blends ever so well with the robust tanginess of sushi rice. Add a few choice chopped items to the sushi rice and you have a delicious, easy to transport treat. (Or as one author so perfectly described, sushi in a bean bag.)

The pouches, thin slices of tofu that have been deep fried then simmered in a broth of mirin, sake and shoyu, are most readily found in cans. To prepare the pouches for inari zushi, lay desired number of packets in between layers of clean, lint free kitchen towels (or paper towels) and gently press to remove excess liquid. To store remaining packets, refrigerate with original liquid in a tightly covered plastic container.

Inari zushi can be filled with any of your favorite fillings. The key to preparation is to toss chopped ingredients with the sushi rice before gently filling pouches. When using seafood fillings, placed chopped seafood in pouches first, followed by sushi rice that has been mixed with chopped vegetables or sesame seeds.

One of my favorite ways to enjoy inari zushi is with unagi, sweet freshwater eel. Rather than relying on the traditional pairing of cucumber with eel, I turn to my Southern side. Pecans, rather than cucumber, add the necessary crunch to the inari zushi and the flavor is enhanced by the savory sweetness of the eel sauce.

Toasted Pecan Eel Pouches

Makes 8 Pouches

8 prepared inari zushi packets

1 1/2 – 2 cups prepared sushi rice

3 TBSP roughly chopped pecans, toasted

1 TBSP finely chopped scallions

1/2 tsp finely chopped orange zest

about 6 ounces unagi, roughly diced

small bowl of cool water for dipping fingertips

purchased eel sauce for drizzling, optional

orange slices for garnish, optional

pickled ginger, optional

Locate the opening on each inari pouch and gently open each pouch. Set aside.

In a medium sized non-metal bowl, gently toss prepared sushi rice with pecans, scallions, and orange zest. Set aside.

Place roughly diced unagi on a piece of aluminum foil and broil for about 30 seconds. Eel should be warm, but not hot.

To assemble, hold an inari pouch open with the closed fold down on your work surface. Gently spoon desired amount of eel inside the packet. Use the spoon to evenly distribute the eel into the bottom of the pouch. Repeat with remaining pouches. Next, dip fingertips into water. Place about 1/4 cup of the sushi rice mixture into each pouch. Gently press to compact sushi rice, being careful not tear packets.

To serve, invert inari zushi, tucking any excess pouch edges underneath. Arrange on a serving tray. If desired, garnish with orange slices, pickled ginger and a drizzling of purchased eel sauce.

Unagi Philly Roll

MySushiSet — Tue, 16 Jan 2007 23:34:36 +0000

Unagi Philly Roll

Article Contributor: sushiday.com

In a time long, long past, one of our readers suggested a roll that combines unagi (eel) and cream cheese. (Okay so it was only 4 months ago, but that’s almost SushiDay’s entire lifetime!) We finally got around to trying it, and Son and I definitely agree – it’s really good! It tastes very similar to the Philadelphia Roll, so this is a great alternative for those who aren’t so fond of fish but like unagi! (Yvo, you can make this for your boyfriend! )

It’s back to school again! … and I’m sick. I caught a cold from Son, who caught it from my little brother (we were over at my parent’s house last week), so now I’m coughing my head off! Bleh. It’s alright though, at least I didn’t get sick until the end of spring break!

Makes 6 rolls, or 36-48 pieces.

Ingredients

6 sheets nori
3 cups sumeshi
1 package frozen unagi
4 oz cream cheese

Cooking Directions

Cook sushi rice.
Cook the unagi according to the directions on the package.
Slice the unagi into thin strips, about 1/2 inch wide.
Cut cream cheese into thin sticks, about 1 cm wide.
Roll the sushi, using unagi and cream cheese as your fillings.
Serve with shoyu, wasabi, green onion, and ginger if desired. Enjoy!