By Team NSHM | Oct 26, 2017

Simplifying Sushi


One of the most popular food trends in recent times is the exotic and mystical Sushi. The word itself means: (Sour –Rice) a dish comprising small balls or vinegar gluttonous rice (which is short grain), garnished with vegetables, eggs or raw seafood would be stuffed with veggies, eggs or semi-cooked seafood. This current foodie favourite has grabbed the global culinary scene in the pinch of a chopstick. This otherwise humble Japanese preparation is a rice based staple made exotic with toppings of several tropical fruits and vegetables.

The Origin

This word came from the word narezushi which means salted fish. The fish used to be wrapped with fermented rice so that it can keep well and later on the rice is discarded.  The Style of making sushi lies in the paddy fields of Southeast Asia where the people preserve their fish by wrapping with sticky rice but the rice is not consumed as because it became acidic. This preservation system developed along the river Mekong and spread down to entire south East Asia.

The Japanese  people developed the system eating raw or pickled fish with the a dumpling of vinegar sticky rice, which is well known to the world as sushi. .Ten centuries hence, people first started adding vinegar. This lead to the versatile options we get in a typical Sushi menu today.

The Ingredients

Primarily Sushi is made of raw fish should be replaced with raw/cooked fish. But it achieves its cult status with the help of the rice and its condiments. To prepare a typical Sushi, you will need sushi rice (short grain vinegar rice), mirin or cooking rice wine, tuna sheets (should be tuna chunks), spring onion, cucumber, ginger sauce (would be pickled ginger), light soya sauce and Nori, a sea weed which is what will keep all the ingredients together.

The Process

The best Sushi is the hand rolled sushi and it takes a particular level of skill and practice.

  • Step 1: Prepare Sushi Rice.
    Rinse the rice under cold water and let it drain. Simmer it until it absorbs the entire water and allow it to stand for at least ten minutes.
  • Step 2: Add Mirin Dressing.
    After tipping and cooling the rice onto a large, flat tray, start dressing it with Mirin.
  • Step 3: Assemble on Nori.
    Now it’s time to assemble the sushi. Place a sheet of seaweed on top with a help of Japanese bamboo sushi mat. Then spread three layers of the rice over the seaweed and smear wasabi followed with a layer of tuna, spring onion and cucumber and start rolling down the matt by slightly pressing it with both hands. Let it set for a while. Then remove the roll from the matt and leave to sit by joining the edges downwards.
  • Step 4: Garnish and Serve.
    While serving, you can wrap it in cling film and serve with the pickled ginger and little bowls of soy sauce.

Some believe that cooking sushi is very difficult. Getting the right mix of flavouring and condiments can be a challenge. This is why people rely on the skills of a Sushi chef rather than making the dish themselves.

Myths & Tips for Making Sushi

Even the best chef needs some handy advice. So while you start off on this new culinary adventure here are some tips to help you through.

1.    Fat sticky rice being the prime ingredient, needs to be made properly.  Use abundant amount of
water as it will ensure the rice ball is properly molded.

2.    When working with seaweed, always keep the shiny part away from you.

3.    The amount of sticky rice used will be equal to the capacity of a single handed roll.

4.    To keep sushi moist, add mayonnaise. It will make the sushi softer and easier to eat.

5.    If you want a proper circular sushi roll then opt for sushi matt.

Presently, based on the location and preferences of people the following are the most popular versions of Sushi savoured globally: Tiger sushi roll, Philadelphia sushi roll, Dynamite sushi roll, Globus sushi roll, Rainbow sushi roll, Dragon sushi roll, California sushi roll, Spicy tuna sushi roll, Caterpillar sushi roll, Inari sushi, Spider sushi roll, etc.

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