For the Japanese making sushi is not only making food from sheets of nori. It is also an art that requires patience and skill to apply. There is a step by step process on how to make perfect sushi.
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Making sushi is also considered an art. There are different types sushi.
Maki Sushi consists of fish or seafood wrapped in a roll of nori or seaweed. It has two variants, and Hosamaki futomaki. Hosomaki is a thin type of lemur that only one kind of filling. It may be seafood, fish or a kind of vegetable. Futomaki is a type of fat that two or more species of lemur has fillings.
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Nigiri sushi is more popular. It is formed with the use of hands. It consists of segments of seafood, Tamago, raw fish and various other toppings. Then wasabi in-between slices well positioned as a thumb-sized chunk of vinegared rice, or shari. In the Japanese customs, you present these couples as a sign of harmony and peace.
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Uramaki is similar to maki, however, rice is placed on top of nori instead of inside. It consists of more than two fillings. Sometimes it is covered with a thin slice of avocado or fish. This is the most popular in Western Sushi Bars.
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Create Sushi
Maki
Feel nori sheets. One side is smooth and the other side is rough. Nori should be on your rolling mat with the rough side upwards.
Wet your hands and get a handful of rice and roll into a ball. Wet your hands so that rice does not stick to your palms. Dry your hands when it’s time to work with the nori. Do you have a dry towel and bowl of water handy next to your work place.
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Scattered here and carefully place the rice ball on your nori sheet. Make sure your layer of rice almost the entire page, except for approximately 2 cm from the upper margins. This should be exposed properly connect your sushi roll.
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Then, place a piece of fish on the edge of the nori’s. Add about 1 to 3 pre-cut vegetables such as cucumber slices, carrot, asparagus, green onion and like.
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Along the edge closer your rolling mat, close your nori. Make it as a rectangular mound while tightening from the top. L 1
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Forward by rolling hills in constant rectangular steps. Make sure that any move or roll you make is tight to the end section. Always pressure on all 3 sides of your role, especially along stops. It is clear rolling.
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Cut your sushi roll into small units with a sharp, wet knife. L 1
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Nigir Sushi
Wet your hands and get about 20 grams of vinegared rice or shari. Ovalic form and shape them. Use rice as a base with the fish on top. The bottom is flat and the top rounded.
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Follow the measurements. If you plan to fish nigiri sushi making, get a piece of fish. It should be 1 inch thick and approximately 5cm x 3cm rectangular Enterprises. If it is a little smaller, try cutting it up to about 45 degrees. It maximizes surface fish. Then some pea-sized portions of wasabi. Grease in the middle of your fish slices. Wasabi actually helps your fish slices become glued to your shari.
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Place the fish slice, down, along with the wasabi. Lay it gently on top of your rice. Then firmly, press on it so that it will stick to the rice. With your other hand to your nigiri sushi to take sides, use the other to press it from the top. L 1
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Uramaki
Your mat, the “round one side and a flat side” type. Wrap with a piece of nylon. You can start with the convex side, but also end up. Prepare at least 2 to 3 “full” rounds of this package. L 1
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Then roll your mat in order to squeeze out the air inside locked. You can also use a toothpick to poke the air to out.
Take a piece of nori sheet. Break it in the middle. If it does not easily break, it’s either not a good brand or is old. Place your sheet of nori on top of your rolling mat. This should be about 5 inches from the edge. The rough side of your nori sheet must face upward.
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Wet your hands. Make a ball of rice with a handful. Put the ball of rice in your nori. Spread evenly, gently down. It should be about 1cm high, with equal layers of rice. You can get more rice, while it is even, if necessary. Flip nori over you. The rice must face your mat. L 1
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Place a slice of fish along the edge of your nori’s. Add about 1 to 3 pre-cut slices of fruit. Connect the filling, making a rectangular hill with nori. Make sure the twist along the top portion.
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Forward by rolling hills in constant rectangular steps. Make sure that any move or roll you make is tight to the end part. Always pressure on all three sides of the role, especially along stops for a tight rolling.
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Cut your sushi roll into small units with a sharp, wet knife.

Tags: recipes, restaurant, sushi

This entry was posted on Saturday, February 12th, 2011 at 12:47 am and is filed under Restaurants. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.