Sushi – Short Presentation

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Understanding Sushi

Sushi is an Asian dish, popular all over the world, but despite its popularity most sushi lovers mistakenly think that this is raw sea fish when in reality sushi actually means vinegar-flavored rice while the raw food accompanying it is called Sashimi.

Types of Sushi

Sushi truly comes in a vast amount of varieties, shapes, flavors and colours, and while we can’t list them all in this short article some of the most popular and interesting ones we can think of at the moment are:

  • Nigiri
  • Maki
  • Temaki
  • Chirashi
  • Inari

Rice is the main ingredient of all Sushi recipes (well, apart from the fish, obviously) and the types of Sushi are determined by the fillings, or toppings used in making them.

Nigiri is the most popular of Sushi and is served with an oblong mound of rice topped by wasabi and a thin slice of egg, seafood or meat. While the egg is always served cooked, the seafood and the meat can be raw, depending on your taste.

Maki Sushi is served rolled in nori, which is a type of pressed seaweed. The rice, seaweed and the toppings are rolled into a cylindrical shape using a bamboo mat. The roll is then sliced into various thick and thin pieces. The California and Boston rolls are examples of Maki Sushi.

Temaki is similar to Maki except that it is hand rolled into a cone and is not chopped into pieces like most Sushi varieties are.

Chirashi is a rare and atypical form of Sushi that is basically a bowl of rice with toppings of Sashimi or raw seafood, or fish.

Inari is rarer even than Chirashi and is served as fried pouches of tofu stuffed with rice.

Main Ingredients

Rice – All Sushi dishes use a special type of rice that is mixed with vinegar, sugar, salt, kombu and sake. When making Sushi, it’s essential that your rice gets the right stickiness, or else you will have failed to make Sushi.

Nori – These are wrappers made from sea weed, a type found in Japan. It is toasted before use. Nori by itself is edible. There are many kinds of ‘nori’ but the best quality is used in Sushi.

Fish – For culinary, sanitary and aesthetic reasons the fish must be fresher and of higher quality than the fish that you normally cook for other recipes. In fact, when making Sushi professionals are oftentimes employed to select the fish.

The best type of fish for Sushi is sea fish like tuna, mackerel and salmon. Fresh water fish is considered to contain parasites, so it’s usually not used for Sushi.

Introduction To Sushi
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Toppings

Sea food: Squid, octopus, shrimp and various shell fishes are oftentimes found in many Sushi dishes.

Vegetables: Pickled Daikon radish, pickled vegetables, fermented soya beans, asparagus, yam, tofu and gourd are some of the topping vegetables.

Red meat: Beef, ham, sausage and horse meat, often lightly cooked.

Eggs: Slightly sweet layered omelets and raw quail eggs.

Condiments

The 3 main condiments in Sushi are:

  • shoyu (soy sauce)
  • wasabi
  • gari (sweet pickled ginger)

Traditionally, Sushi is served in an austere style in single or double tone colored plates. In smaller Japanese restaurants, plates are even dispensed with, and the dish is being served straight from the wooden counter.

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