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How to Make Sushi
If you want to make sushi, you should know that there are more varieties of sushi than the usual fusion of raw fish and rice. A Japanese staple that has made its way to the rest of the world, sushi is now considered one of the most popular Asian dishes. Sushi has evolved into more than a culinary delicacy, but an enduring art form, having originated in the Muromachi period, when fish and rice were first fermented together.
Some truths about sushi
Making sushi can be done in several ways, whether it’s rolled in nori sheets, stuffed in tofu bags, or even spread over vinegared rice. All these make sushi a versatile dish that can be eaten at any time of the day. Contrary to popular belief, sushi does not refer to the raw fish or raw seafood per se. Sushi is actually the vinegared rice served with the raw or cooked seafood and then dipped in sauces before eating.
However, it is important to note that fish and other shellfish used to make sushi can be either raw or cooked. Although the traditional way of serving sushi involves placing a slice of raw fish on top of a bed of wine-soaked rice and then tying this with a ribbon of nori, modern ways of serving this oriental staple have included the use of non-traditional ingredients such as cucumber, mayonnaise and wasabi sauces and even mango strips.
The basics of sushi making
If you want to make sushi, first consider whether or not you’d rather eat raw seafood. You can always use other substitutes such as cooked crabmeat, squid, shrimp, fish roe and even sea urchin.
Making nigiri sushi is very simple and you only need seasoned or vinegared rice as a base, a slice of raw or cooked fish or any other seafood and wasabi sauce. Sushi rice can be prepared in advance by boiling short-grain rice and water in equal proportions until the rice is cooked. You can then add a tablespoon of sushi vinegar per cup of rice.
To make nigiri sushi, start by shaping a small mound of sushi rice through your hands. Use about two tablespoons of rice and roll them into a well-shaped oval. Flatten the top of the mound and spread wasabi paste on the surface. However, if you don’t fancy wasabi, you can skip this step. Finally, you can put the thin slice of raw fish or shrimp on top, usually about 2×5 cm in size. To secure the sushi, cut a strip of nori and wrap the thin ribbon around the rice and fish.
Maki sushi is a roll of nori, sushi and filling, which is cut into medium sizes. Temaki sushi involves shaping the nori into a cone and filling it with rice and filling. Chirashi sushi is simply spread sushi, with toppings of vegetables and sashimi spread over the sushi rice. You can also make sushi without using the nori but the tofu bags instead. This is called inari sushi.
Important Sushi tips
When using raw fish or shellfish, be sure to choose the freshest available. Sushi masters typically prefer to use deep saltwater fish types such as salmon and tuna, as they are usually free of parasites. Freshwater fish are more prone to parasites, which puts you at risk for infection and disease.
There are several health issues that are faced with the regular consumption of sushi, and one of these is the alarming levels of mercury in raw fish and other shellfish. However, you can always choose to have the fish cooked or to enjoy other fillings. Fish is an excellent source of omega 3 fatty acids and is a better alternative to most red meat. When making sushi, always remember that you can enjoy this exotic delicacy in more delicious ways than one.
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