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Introduction
You may think sushi is just raw fish, but you could only half right. It is actually the combination of fish and rice – and how it’s combined is an art form in itself.
You Will Have
- At least one quarter pound trimmed, uncooked saltwater fish
- A sharp knife
- A cutting board
- A dollop of prepared wasabi
- a bowl of water
- some ice or a refrigerator (optional)
Step 1: Cut fish
With a very sharp knife, cut the mat cleaned fish into individual portions so each piece is a rectangle about 2-inches long and ΒΌ inch thick.
To things easier, cut all your fish at once, but keep the pieces cold until you use them, put them on a plate and keep it in the refrigerator or on top of some ice.
Step 2: Roll rice ball in your hands with water
Moisten you come from, and one ounce scoop of sushi rice over the amount that fits in your palm and roll it into a ball.
Step 3: Form the rice ball
Shape rice ball into an oblong with firm but gentle squeeze pressure.
Your rice should be about the same size as your cut piece fish.
Step 4: Dab wasabi on a piece of cut fish
Pick fish. Palming While the molded rice, scoop a small amount of wasabi with your index finger and gently pat in the middle of the fish.
Step 5: Press
Press rice fish rice, formed by the fish and gently but firmly heading the two together until they adhere.
Step 6: Squeeze the sushi together
Firmly squeezing until the fish and rice are one. Tap your right index finger if you go to create a uniform shape.
Step 7: Process the final
Place sushi sushi on a plate or board going, and making pieces until all the fish used.
Step 8: Garnish plate
Garnish the plate with a mountain of Japanese pickled ginger and a small mound of wasabi. Pour some soy sauce in a bowl and get ready to dunk.
FACT
Real wasabi is notoriously expensive, so most sushi restaurants just a mixture of horseradish, mustard powder and food use coloring.
Tags: recipes, restaurant, sushi
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