Sushi

Information about Japanese sushi plus sushi recipes

Speciality Dish - Japan

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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!

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