Sushi - Delicious, Fresh and Healthy

 

 

 



 

Sushi is classic Japanese cuisine and can easily be prepared at home.   

    

Japanese culture shows a deep respect for nature. Products of the earth and the sea must be prepared preserving their natural forms and flavours and of course using the freshest of ingredients. Other elements of a Japanese meal are consistent and traditionally restrained in quantity, high in quality and elegant in presentation. There are more sushi bars in Japan than any other type of restaurant and they have spread to become enormously popular all over the world. 

 

Although Sushi is considered a typical Japanese dish, it actuall originated i  south-east Asia, gradually making its way to China around the 2nd century AD and then to Japan by the 7th century.

 

It was used as a way of preserving fish. By packing cooked rice around the fish, the rice fermented and produced lactic acid which preserved the fish. From the fifteenth century sushi started to develop into the dishes we know today, Rice vinegar is now added to the rice to create the tart flavour of the fermented rice and of course. From the northern islands to the southern islands, many different varieties of Sushi were developed, but the constant factors are the easy access to seafood and rice which has been grown all over the islands since early times.             

 

                                                                                   

There are 5 main types of Sushi: Nigiri-Zushi (squeezed), Maki-Zushi (rolled), Chirashi-Zushi (scattered), Oshi-Zushi (pressed) and Maze-zushi (mixed).  The basic equipment needed to make good sushi includes: a wooden bowl and spatula, a bamboo mat, a wooden chopping board, a good set of sharp knives, a rice cooker and a pair of large tweezers for removing fish bones. The last consideration is ingredients and  depending on the type of Sushi you wish to make, the essentials are as follows: Su (rice vinegar), Wasabi (Japanese Horseradish), Shoyu (soy sauce),  Gari (pickled ginger), Nori (seaweed), Shitaki (mushrooms), Kombu (dried kelp), Dashi (stock), Mirin (sweet rice wine), Sake (rice wine), Shiso (perilla leaf), Oboro (fish flakes) and mayonnaise.

 

 

 

Recipe 1.   Nigiri -Zushi

INGREDIENTS

500 grams fresh raw tuna, salmon, tai, etc.

2 cups sushi rice

2 tblspns rice vinegar

2 tblspns caster sugar

1 1/2 tspns salt

1 tspn wasabi

soy sauce

gari (ginger)

                                                                                                                                                                           

METHOD

In a medium saucepan, bring 375ml (1 1/2 cups) water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes until water is absorbed. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.            

Take a spoonful of sushi and cup it in   the palm of one hand. With two fingers of the other hand, squeeze into an oblong shape, approx. 2 cm x 4 cm.                                     

It is easier to complete all the nigiri and place them on a serving plate, then place the wasabi and raw fish later. Sushi chefs make each piece as they go, as it is actually more efficient; each piece needs only to be handled once. The method you choose is completely up to you.                                                                                         

Slicing the pieces of raw fish is perhaps the hardest part of making nigiri. Ideally, a sashimi knife is the best, but any slender, sharp long bladed knife will do. Place the fish on the cutting board, and slice diagonally, to end up with the largest pieces possible. It is best to start slicing at the top end of the blade (near the handle) and making the cut to the tip, in one smooth motion. Don’t worry if it’s not possible to do this; it takes years to perfect the technique!                                                                          

To assemble the Nigiri, place the rice in the palm of one hand, placing a small dollop of wasabi on the rice. Then, cover with a piece of fish, and squeeze.

 

Recipe 2.  Maki-zushi

INGREDIENTS

1 cup uncooked short-grain rice

2 tblspns rice vinegar

2 tblspns caster sugar

1 1/2 tspns salt

4 sheets nori seaweed sheets

1/2 cucumber, peeled, cut into small strips

2 tblspns pickled ginger

1 avocado, peeled, cut into small strips

250 grams smoked salmon slices, flaked crab meat or tuna 

 

METHOD                                                  

In a medium saucepan, bring 375ml (1 1/2 cups) water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes until water is absorbed. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.      

Preheat oven to 150 C. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.                                                                                                        

Centre one sheet of nori on a bamboo sushi mat. Wet your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.                        

Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.