Do it Yourself – Make Sushi
Sushi started in the 7th century when the Japanese presented the process of pickling. Fish was packed with rice and as it fermented, lactic acid was made. This long procedure (taking two months to a year) gave the fish the signature flavor that is now known as Nare-Sushi. Sushi making has since grown into a culinary art that has been mastered by chefs around the world and sushi itself became known as the pieces of raw fish placed rice on or wrapped in seaweed (nori), rolled and cut into slices. Stylish Sushi restaurants are popular for their ambience, sake (rice wine) and exhibitions the chefs put on of their knife skills as well as the excellent sushi. There are many different types of sushi:
1. Nigiri-zushi – bundles of rice, topped with wasabi and fish.
2. Sashimi is simply raw fish, sliced thinly, served without rice.
3. Chirashi-zushi or sushi salad is prepared in a bowl, with several different kinds of fish and vegetables mixed in with rice.
4. Maki-zushi is rice and seafood, rolled up in nori seaweed. This is the most popular type of sushi
If you want the sushi without the restaurant, this beginners’ guide to Maki-zushi will get you on your way.
Required Materials
Japanese rice
Japanese rice vinegar
Meat: Sashimi-Grade fish (fish that has been frozen at under -4 F for to kill any parasites) shellfish tofu or eggs
Vegetables: avocado, carrots, and cucumber
Nori – thin sheet of seaweed
Ginger root
Wasabi
Soy sauce
Sushi (bamboo) mat
Chopsticks (optional)
Sharp kitchen knife
Instructions
Part one: Preparing the rice
Step one:
Warm the rice vinegar with and dissolve sugar and salt in it.
Step two:
Wash the rice in cold water.
Step three
Steam in a rice cooker or boil water add the rice, then cook over very low heat until the water is vaporized. This will leave the rice sticky and just right for placing on on your nori. Use the rice soon after preparing it, or cover it with a damp towel to keep it damp.
Part two: Rolling and Cutting the Sushi
Step one:
Put a sheet of clear plastic wrap over the bamboo mat.
Step two:
Spread the Nori down on the bamboo mat with the shiny side face down
Step three:
With damp hands, take the cooked rice and put it onto the Nori. The layer of rice should be thin enough so that you can see the nori under it.
Step four:
Leave approximatly half an inch of space at the edge of the nori furthest from you. Put a little warm water on it to permit the two sides of nori stick together.
Step five:
Place your constituents in the center of the nori.
Step six:
Using the closest edge of the bamboo mat, roll the sushi away from you.
Step seven:
Tighten the roll as you go, do not make it too tight as the fillings will fall out
Step eight:
Unwrap the sushi mat (if rolled correctly, it will not fall apart).
Step nine:
Place the bamboo mat over the roll and press to compress the roll further.
Step ten:
Place the roll on to a cutting board. Slice it first down the middle. After that you can cut it into sixths or eighths.
Step eleven:
Serve roll on a flat plate, garnished with wasabi and ginger root.
To eat, put a small amount of soy sauce into a small platter or bowl, put wasabi and ginger root onto a roll and dip in the soy sauce and then place the entire roll in your mouth and enjoy!
Tips and warnings:
1)Only use Sashimi-Grade fish when making sushi, regular frozen fish is not safe to be eaten raw and can result in serious cases of food poisoning. In order for seafood to be safe for consumption in sushi, it must be frozen at under -4 F for a significant enough time to have killed any parasites.
2)At all times use Japanese rice, regular rice is not sticky enough and the roll will fall apart.
Please visit these links for more information on: How to Make Sushi and Make Sushi.
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