Monday, March 18, 2013

Basic Sushi Tips And Recipe


So, who's ready for some raw fish? :)

This question would have repulsed me years ago, but now I have to admit that I actually like sushi. Believe it or not, there isn't much of a 'fishy' taste if it's fresh. In fact, some of it doesn't have much taste at all compared to the soy sauce, rice vinegar and other ingredients found in your typical 'sushi roll'. Also, there are some recipes that don't include raw fish at all.

While sushi is Japanese by tradition, other places around the world have thrown their proverbial hats into the ring and come up with their own combinations. It's meant as a finger food, although many people use chopsticks. One thing that all sushi has in common, however, is that the rice has to be made a certain way. You can find 'sushi rice' in many grocery stores and Asian markets. It's different from Uncle Ben's in that it has a much shorter grain and is meant to be sticky. In addition to the rice, you will need some rice vinegar to add the traditional 'tangy' flavor and make the rice hold to a shape. This page gives you a basic recipe for sushi rice.

There are a few types of sushi, but the more common ones are nigiri and maki. Nigiri is basically the seafood (raw or cooked) sitting on a top of oval-shaped bed of rice. It is held to the rice with a small dab of wasabi, a *very* spicy green paste. Maki, on the other hand, is what is usually being talked about when you hear the term 'sushi roll'. It is made up of rice, seafood and any other ingredients (sometimes fruits, sometimes vegetables) rolled up in a sheet of nori (an edible seaweed) and cut into pieces. There are rollable bamboo 'sushi mats' that are made just to roll maki, but a dishtowel can be used as well. Speaking of which, here is a recipe for one of my husband's favorite rolls.

Spicy Tuna Roll
4 sheets nori
1 6-oz can solid white tuna in water
1 tsp chili powder
1 tbsp mayonnaise
½ cup julienned cucumber
1 julienned carrot
1 tsp wasabi
1 avocado-pitted, peeled and diced

Use the rice recipe above, although you can vary according to your taste.

Prepare the rice according to the recipe above and set aside. Drain the tuna and put in a small bowl, broken into small flakes. Add in chili powder, mayonnaise and wasabi and stir until well mixed.

Now, cover your sushi mat with plastic wrap and lay a piece of nori, shiny side down. Pat down a thick, even layer of rice. Then, put 1 tbsp cucumber, avocado and carrot along the bottom edge of the sheet and trace a like along side them with the tuna.

Now, pick up the edge of the nori and fold the bottom up. Roll sushi into a cylinder and seal with a gentle squeeze. Cut each roll into 6 pieces (more or less as desired) and refrigerate until ready to serve. This is usually a big hit with our friends!

1 comment:

  1. Great post, I appreciate you and I would like to read your next post. Thanks for sharing this useful information.
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