|
 Although
you can visit any Sushi restaurant and enjoy fresh,
delicious food, another option is to learn how to make Sushi
at home. For
some reason, many people feel intimidated when it comes to
making Sushi but in reality, the process is not complicated
and the results will be exactly as you would find in a Sushi
restaurant. Just
imagine having a dinner party and serving fresh, homemade
Sushi!
There are
three types of Sushi – Narezushi, Hayazushi, and
Namanarizushi. The
most commonly served is Hayazushi, which is what you find in
Sushi rolls and the type of Sushi most often sold in
restaurants. To
make Sushi, you do not need expensive equipment and any
specialty spices can be purchased at most grocery stores.
If needed, you can locate an Asian store where you
live to find the various things you need or order online.
To get
started, you will need to set out the things needed to make
your Sushi:
- Bowl
of water containing three lemon slices
- Bamboo
Sushi roll mat
- Sharp
knife
- Clean
cutting board
- Pack
of roasted seaweed
- Clean,
wet hand towel
- Cooled
Sushi rice
- Bowl
of wasabi made from one part water and one part wasabi
powder (condiment)
Using your
knife and cutting board, cut the seaweed in half.
Roll it out on the front end of the bamboo mat.
Moisten your hands with the lemon water, take 5
ounces of rice, and form it into the shape of a rod.
Spread the rice from left to right onto one-half of
the seaweed. Moisten
your hands again and use the wet towel to wipe them off,
which will be done each time after handling the rice.
Leaving
about 1/2-inch at the top of the seaweed spread the rice out
evenly, leaving a slight groove in the center.
This groove is where you will place the fish or
vegetables. Moisten
and wipe your hands again.
Next, place the strip of fish or vegetables of choice
in the groove. Carefully,
lift and roll the front end of the bamboo mat to the other
end of the rice, pressing slightly.
Now roll
the mat from the other end.
The 1/2-inch space you left will be sealed with the
other end of the seaweed.
Next, press the mat lightly at the center, sliding
your hands down to the ends.
Gently remove the mat and press both ends of the
seaweed to create a tight seal.
To serve, use the sharp knife to cut into 3/4–inch
pieces, creating a round circle filled with fish and/or
vegetables.
For
professional chefs, you will find that Sushi comes in a
variety of shapes, each a personal signature of the chef’s
skill. After
you have some practice in making Sushi, you too can create
your own signature shape if you like.
Remember to be patient.
While making Sushi is not difficult, it does require
getting used to. If
you find that you and the rice are having a battle and the
rice is winning, just remember to remoisten your hands and
wipe them on the towel.
To serve
your Sushi, there are three primary condiments:
- Soy
Sauce – This condiment is healthy and the perfect
choice if your Sushi has fish, as it will help to bring
out the natural flavors
- Wasabi
Paste – If you like hot and spicy, you will love
Wasabi Paste. This
appears as a green glob but it is actually made from
horseradish and is not for the faint of heart.
- Pickled
Ginger – This condiment should not be eaten with fish.
Actually, the pickled ginger is used to cleanse
the palette if you are eating a variety of Sushi types.
As you finish one variety, you take a very small
bite of the pickled ginger and then move on to the next
variety of Sushi.
|
