Sushi - sushi is the most famous Japanese dish, which is prepared and worshiped in all corners of the world. The oldest mention of sushi dates back 1300 years, and the sushi we know today is about 200 years old and was first prepared by Japanese chef Hanaya Yohei. We bring you a guide to the basic ingredients and preparation of sushi.
Sushi, loved all over the world, is a Japanese specialty that at first glance seems quite complicated. Sushi ingredients may not be the kind you usually keep in your kitchen cupboards, but once you buy them, you'll be able to use most of them for a long time. There are also several types of sushi, so before you start making it, decide which direction you want to go.
The most famous types of sushi are Nigiri, Maki, Uramaki and Sashimi. The most popular type of sushi, however, is for sure Poppies. It's a classic mix of seaweed, rice and toppings like fresh fish and crunchy vegetables.
Uramaki sushi is prepared similarly, except that the seaweed is on the inside of the rice.
For preparation Nigiri sushi you won't need seaweed because it is formed by hand and then raw fish and sauces are added as desired, while sashimi refers to fresh fish and seafood.
Sashimi is a Japanese specialty consisting of fresh raw fish cut into thin slices and often eaten with soy sauce. the "meat" of tuna and salmon is most often used.
Add different sauces to sushi such as: wasabi and soy sauce. The rice you use to make sushi should be sticky during cooking to help the ingredients stick together. Shari, a type of rice commonly used to make sushi, can be replaced with short grain rice, which is available in almost every store.
How to prepare sushi?
Cook the rice in a 1.2:1 ratio, with the majority being water. When all the water has evaporated from the pot, remove the rice from the heat and leave covered for another ten minutes. No rice stir or season, just before serving add a combination of rice vinegar, salt and sugar, and leave the rest of the flavor to the sauces and fresh ingredients that you will later pack in the sushi.
Wasabi and soy sauce are the most common sauces that go best with wonderful Japanese snacks. Both versions are readily available at specialty Japanese food stores as well as health food stores.
Once you have cooked the rice, you have actually done most of the work. It stays with you just making the roll, for which you will need bamboo mat, seaweed leaves, fresh vegetables and fish. Vegetables and fish are cut into elongated noodles, seaweed is placed on a bamboo mat. Then put the rice on it, add fresh fish and vegetable sticks in the middle. You can use salmon, tuna, cucumbers, carrots, avocados and even zucchini. Roll the sushi with firm pressure of your hands. Place the roll on a wooden board and cut it into bite-sized pieces with a sharp knife dipped in cold water. Bon Appetit.
