How to make sushi
Sushi is an ancient art that was invented to preserve food. The inhabitants of Laos and Thailand fermented rice with fish already in 500 BC, and in Japan, rice began to be added only in the 17th century, and then only so that fermentation would go faster, and then thrown away. And only in 1700, the Japanese discovered that rice with vinegar is very tasty, and so began the story of sushi, which is gaining more and more fans around the world.
They are tasty and very healthy, because they are made only from natural and fresh products. Many, having once tasted sushi, can no longer refuse them and become regulars in sushi bars. But you can make sushi yourself! Although some people believe that it is impossible to make sushi at home, Japanese housewives still prepare original sushi from the remnants of any products that can be found at home. After all, the most important thing in sushi is the development of your own style, so feel free to experiment. The main thing is to try, and you will succeed.
Of course, you can not do without the necessary utensils and specific ingredients, but both of them, now you can easily get it.
Dishes and appliances:
Makisu - bamboo mat for cooking rolls.
Dishes. There is no need to have a complete set of Japanese dishes, but plates of the correct shape and color will create the right atmosphere. Plain ceramic plates of an interesting shape will fit - for example, square and rectangular. If you take a plate too bright, then the sushi on it will be lost.
Sticks. It is best to use wood.
Products:
Nori - seams of black algae for wrapping sushi.
Soy sauce. Japanese soy sauce lasts longer than, for example, Chinese.
Rice vinegar is an integral part of sushi rice.
Japanese mayonnaise. Compared to other mayonnaises, Japanese has a stronger mustard flavor. It can be replaced with regular mayonnaise by adding a little mustard.
Gary - Pickled Ginger. Served as a seasoning for sushi. You can cook it yourself. For 450 g of fresh ginger - 2 cups sushi vinegar and 3 tbsp. tablespoons of salt. Cut ginger, mix with salt and pour vinegar. Keep the week in a cool, dark place.
Wasabi is a Japanese horseradish, pasty mass of green. Served as a seasoning for sushi. On sale you can find powdered wasabi, which must be diluted with hot water.
Kombu - dried seaweed.
Mirin is a Japanese culinary wine made from rice. If you did not find mirin, then in the recipe you can use a double portion of sake.
Types of sushi
Sashimi
In sushi bars in Japan, locals always order sashimi first, and sushi after. The word "sashimi" comes from the words "sa" (knife) and "shi" (fillet). Those. Sashimi is a chopped fillet. The best products are always used to prepare sashimi, since rice and other ingredients, except for sauce and seasoning, will not be mixed with the taste of fish.
Nigiri
This is the most popular type of sushi in Japanese restaurants. To cook nigiri, you need to squeeze a small amount of rice with your hand, and put pieces of fish or other products on top.
Gunkanmaki
Translated from Japanese, "gunkan" means a warship. These sushi really look like a boat - a rice ellipse wrapped in a strip of nori.
Temaki
Translated from Japanese, it means “hand-formed rolls.” This is the most common homemade dish in Japan. They look like a bag of rice and other ingredients and are served on a special stand.
Hosomaki
The most popular type of sushi is thin rolls stuffed with various ingredients.
Saimaki
Rolls inside out. First, put rice on the mat for making sushi, nori on it, and only then the filling.
The recipes below are just the foundation for your creativity. You can use and combine any ingredients if only they are combined with each other.
Sushi is an ancient art that was invented to preserve food. The inhabitants of Laos and Thailand fermented rice with fish already in 500 BC, and in Japan, rice began to be added only in the 17th century, and then only so that fermentation would go faster, and then thrown away. And only in 1700, the Japanese discovered that rice with vinegar is very tasty, and so began the story of sushi, which is gaining more and more fans around the world.
They are tasty and very healthy, because they are made only from natural and fresh products. Many, having once tasted sushi, can no longer refuse them and become regulars in sushi bars. But you can make sushi yourself! Although some people believe that it is impossible to make sushi at home, Japanese housewives still prepare original sushi from the remnants of any products that can be found at home. After all, the most important thing in sushi is the development of your own style, so feel free to experiment. The main thing is to try, and you will succeed.
Of course, you can not do without the necessary utensils and specific ingredients, but both of them, now you can easily get it.
Dishes and appliances:
Makisu - bamboo mat for cooking rolls.
Dishes. There is no need to have a complete set of Japanese dishes, but plates of the correct shape and color will create the right atmosphere. Plain ceramic plates of an interesting shape will fit - for example, square and rectangular. If you take a plate too bright, then the sushi on it will be lost.
Sticks. It is best to use wood.
Products:
Nori - seams of black algae for wrapping sushi.
Soy sauce. Japanese soy sauce lasts longer than, for example, Chinese.
Rice vinegar is an integral part of sushi rice.
Japanese mayonnaise. Compared to other mayonnaises, Japanese has a stronger mustard flavor. It can be replaced with regular mayonnaise by adding a little mustard.
Gary - Pickled Ginger. Served as a seasoning for sushi. You can cook it yourself. For 450 g of fresh ginger - 2 cups sushi vinegar and 3 tbsp. tablespoons of salt. Cut ginger, mix with salt and pour vinegar. Keep the week in a cool, dark place.
Wasabi is a Japanese horseradish, pasty mass of green. Served as a seasoning for sushi. On sale you can find powdered wasabi, which must be diluted with hot water.
Kombu - dried seaweed.
Mirin is a Japanese culinary wine made from rice. If you did not find mirin, then in the recipe you can use a double portion of sake.
Types of sushi
Sashimi
In sushi bars in Japan, locals always order sashimi first, and sushi after. The word "sashimi" comes from the words "sa" (knife) and "shi" (fillet). Those. Sashimi is a chopped fillet. The best products are always used to prepare sashimi, since rice and other ingredients, except for sauce and seasoning, will not be mixed with the taste of fish.
Nigiri
This is the most popular type of sushi in Japanese restaurants. To cook nigiri, you need to squeeze a small amount of rice with your hand, and put pieces of fish or other products on top.
Gunkanmaki
Translated from Japanese, "gunkan" means a warship. These sushi really look like a boat - a rice ellipse wrapped in a strip of nori.
Temaki
Translated from Japanese, it means “hand-formed rolls.” This is the most common homemade dish in Japan. They look like a bag of rice and other ingredients and are served on a special stand.
Hosomaki
The most popular type of sushi is thin rolls stuffed with various ingredients.
Saimaki
Rolls inside out. First, put rice on the mat for making sushi, nori on it, and only then the filling.
The recipes below are just the foundation for your creativity. You can use and combine any ingredients if only they are combined with each other.
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