How To Make Sushi?

Sushi started in the 7th century when the Japanese introduced the process of pickling. Fish was packed with rice and as it fermented, lactic acid was made. This long process (taking two months to a year) gave the fish the signature flavor that is now called Nare-Sushi. Sushi techniques have since evolved into a culinary art that has been perfected by chefs worldwide and sushi itself became known as the cuts of raw fish placed rice on or wrapped in seaweed (nori), rolled and cut into slices. Popular Sushi restaurants are known for their atmosphere, sake (rice wine) and shows the chefs put on of their knife skills as well as the excellent sushi. There are many different types of sushi:

1. Nigiri-zushi - bundles of rice, topped with wasabi and fish.
2. Sashimi is simply raw fish, sliced thinly, served without rice.
3. Chirashi-zushi or sushi salad is prepared in a bowl, with several different kinds of fish and vegetables mixed in with rice.
4. Maki-zushi is rice and seafood, rolled up in nori seaweed. This is the most popular type of sushi

If you want the sushi without the restaurant, this beginners guide to Maki-zushi will get you on your way.

Required Materials

Japanese rice
Japanese rice vinegar
Meat: Sashimi-Grade fish (fish that has been frozen at under -4 F for to kill any parasites) shellfish tofu or eggs
Vegetables: avocado, carrots, and cucumber
Nori - thin sheet of seaweed
Ginger root
Wasabi
Soy sauce
Sushi (bamboo) mat
Chopsticks (optional)
Sharp kitchen knife

Instructions

Part one: Preparing the rice

Step one:
Warm the rice vinegar with and dissolve sugar and salt in it.

Step two:
Clean the rice in cold water.

Step three
Steam in a rice cooker or boil water add the rice, then cook over very low heat until the water is vaporized. This will make the rice sticky and perfect for placing on on your nori. Use the rice soon after preparing it, or cover it with a damp towel to keep it damp.

Part two: Rolling and Cutting the Sushi

Step one:
Put a sheet of clear plastic wrap over the bamboo mat.

Step two:
Put the Nori down on the bamboo mat with the shiny side face down

Step three:
With damp hands, grab the cooked rice and spread it onto the Nori. The layer of rice should be thin enough so that you can see the nori under it.

Step four:
Leave about half an inch of space at the corner of the nori furthest from you. Put a little warm water on it to permit the two sides of nori stick together.

Step five:
Put your constituents in the middle of the nori.

Step six:
Using the closest edge of the bamboo mat, roll the sushi away from you.

Step seven:
Tighten the roll as you go, do not make it too tight as the fillings will fall out

Step eight:
Unwrap the bamboo (if rolled correctly, it will not fall apart).

Step nine:
Put the bamboo mat over the roll and press to compress the roll even more.

Step ten:
Place the roll on to a cutting board. Slice it first down the middle. After that you can cut it into sixths or eighths.

Step eleven:
Place roll on an open plate, garnished with wasabi and ginger root.

To eat, put a small amount of soy sauce into a small platter or dish, put wasabi and ginger root onto a roll and dip in the soy sauce and then put the entire roll in your mouth and enjoy!

Tips and warnings:
1)Only use Sashimi-Grade fish when making sushi, regular frozen fish is not safe to be eaten raw and can result in serious cases of food poisoning. In order for seafood to be safe for consumption in sushi, it may be frozen at under -4 F for a significant enough time to have killed any parasites.

2)At all times use Japanese rice, regular rice is not sticky enough and the roll will come apart