Sushi
Information about Japanese sushi plus sushi
recipes
Speciality
Dish - Japan
Go to:-
Japan Main Page |
Japan Featured Ingredient |
Cooking by Country Main Page
 The
origins of Sushi stem
from a Southeast Asian pickling method dating back to the 7th Century. It was a
lengthy process which took between 2 months and a year.
Nare-
Sushi, which is a mere 1300 years old, saw the beginnings of the sushi we know
today whereby rice was mixed with salted freshwater Carp and was left to
ferment. However, it was in the
19th Century that
In
Japan Sushi chefs (Itamae-San) train for a few
years to master the art of producing a variety of tastes and artistically
pleasing sushi, which is better than years ago, when a chef needed a minimum
of 10 years training before he was considered competent enough to have the
necessary culinary
expertise to practice
this art form.
Nowadays
The most
common forms of sushi are Nigiri -Sushi (hand shaped), Oshi-Sushi (pressed) and
Maki-Sushi (rolled).
 Maki-Sushi
is probably the best known in the west. Most of us have seen these round
rice filled seaweed coated delicacies. Unfortunately, they are a little fiddly
to make until you get the hang of it. To achieve the perfect form, a small
bamboo rolling mat is used on which the nori is placed, then the rice and then
the fish or vegetable filling. It is then tightly rolled within the mat. The mat
is removed and the roll of sushi cut into lengths about 2.5cm/1 inch
thick.
Sushi
Rice (sumeshi) is not just plain old boiled rice. The success of the
finished sushi is dependant on the preparation of the cooled vinegar rice.
We've included a recipe for cooking Sushi rice below, but we wish to stress the
importance of the type of rice used. Use a short grained rice such as
koshihikari or nishiki. Often, you can buy rice labelled "japanese"
rice which is suitable. It is possible to use a medium-grain rice, however to
achieve the required stickiness you may have to add a little more water. Also,
never use brown rice...not done!
Below
are some Sushi recipes for you to try. And just as an additional
encouragement, click here to view
sushi at its most artistic!
Happy Cooking!
How to Make an
authentic teriyaki sauce in under 5 minutes *video*
Gunkanmaki
(Roe Sushi) CD HD MC Japanese 20mins
Kappa-maki
(cucumber sushi) Veg CD HD MC
Japanese 20mins
Tekka-Maki
(tuna sushi) CD HD MC Japanese 20mins
Sumeshi
(sushi) Rice Veg HT CD ACC Japanese 30mins plus standing
Pickled Pink Ginger
Veg CD AC Japanese 24hours
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