December 18, 2018

Best way to make Sushi at home

A popular phrase states that money makes the world go round, that may be factual in absolute considerations because money can buy other things like food, sex, ideal house, custom made cars etc.

However, in specific terms, food is not just one of man’s most basic neccessity but also one of the best things to happen to humanity because life without food will be completely tasteless.
Across different cultures of the world are delicious cuisines that only the mention of their names will make a lot of people to salivate and top on the list of such foods is the Sushi.

Tell me who doesn’t like sushi and I will show you who is lying!

One of Japan’s greatest gifts to the world. Almost everyone loves Sushi but not as many knows how to prepare it.

Blog4passion decided to take a trip to Japan, Sushi’s home country, and study how the best of Sushi is made. Looking at sushi on its value, it may appear attractive, colorful and complex but what many people do not know is that preparing sushi can be as easy and simple as any random delicacy. The problem as to why a lot of people have not really considered to prepare it at home is basically because they lack the technical know how to do it in the comfort of their kitchens.

What makes sushi amazing and also very unique is the fact that it can come in a plethora of variants, flavors and hybrid types, all depending on your style, ingredients and items available at your disposal and of course the extent of your imaginations.

The most basic factor to understand is that the major raw material on which other items revolve around in the making of sushi is rice, and how you prepare it (the rice) will go a long way in determining how delicious or tasteless your sushi will be when it is done.

The rice does not need to be over cooked and neither should it be half done but optimally cooked enough to be sticky while retaining their grain shapes without appearing mashed up.

First off, we will list the items and ingredients you will need to have in place for a perfect home made Sushi that will taste as good or even better than those we buy in pubic places.

Items/Ingredients include:

  • Sushi rice, a bamboo mat (for rolling sushi), Nori (a Japanese name for seaweed sheets), a healthy soy sauce, chili sauce, some toasted sesame seeds (you can also add a dash of chia seeds), wasabi (for added flavour). Others include the everyday staples that could be found in any average kitchen such as onion (assorted types), sprouts, carrots, cucumber, yeca, asparagus, avocado, egg plant (sliced and immersed with oil), pickled ginger, natto (fermented), soybeans and pickled vegetables.
  • Sea foods like shrimps, shellfish, inkfish, sardines, mackerel and meats like raw beef, raw chicken and raw venison.
  • About 8 ounces of otoro (this should be minced and made into a paste)
  • A little more than 2 spoons of sesame seeds
  • 2 finely minced scallions
  • I know you will be scratching your head at the long list of items you need to get but hey, these are random items you can pick from any nearby mall or market that stocks Asian foods.
  • You can also make your sushi a bit more exotic by adding little spices or condiments you feel could make it tastier.

Kinds of Sushi

  • Rolled sushi (maki zushi).
  • Thickly rolled sushi filled with diverse ingredients (futomaki zushi).
  • Thinly rolled sushi filled with just a particular item (hosomaki zushi).
  • Nagiri sushi (hand formed sushidecorated with sea food or sliced fish).
  • Cone shaped hand rolls sushi (temaki) with the accompanying ingredients packed losely in nori.
  • Molded sushi (making use of molds to form the sushi).
  • Scattered sushi (chirashi zushi) made with raw sliced fish along with vegetables set on rice.

First Stage

Now lets get our hands busy. Immerse just two cups of rice in water and boil in a small pot. You can turn down the heat a notch the moment the broth begins to boil. Allow it to simmer for upwards of 20 minutes while intermittently turning it slightly at intervals of five minutes. After twenty minutes and you are sure that the rice is getting soft, you can bring the pot down and let it be for 10 minutes with the pot covered. You can also taste a few strands to be completely sure that it is well cooked.
To save time, remember that everything must not be done monotonously that’s not a brainer anyway, so while the rice is cooking, you can also attend to other chores like getting the vegetables ready, arranging your meat and sea foods as well as the sauces.

Second Stage

Get a bottle of rice vinegar (white vinegar can also act as a good substitute) and whisk 4 table spoons into a small bowl and along with sugar (it will require 3 table spoons) and about one table spoon of salt and continue to stir it until the mixture is thoroughly dissolved. Pour the cooked rice into a fairly large bowl, and cover it up with the vinegar mixed with sugar and salt. Get a suitable big spoon handy and any artificial breeze source (a fan or blower can work perfectly well).
Add the vinegar mixture into the rice bowl and continue to stir gently with the spoon while a blower or fan blows air on the rice until the heat evaporates living the rice at normal room temperature.

Third Stage

Over to the vegies, now cut the carrots, cucumbers, onions, avocado etc into thin slices and bits. You can either use a slicer or do it manually with hand depending on which one you find more convenient. Lay out the ingredients in small plates or bowls serially because this will make it easy for you to pick up the ingredients from each plate while filling up the sushi.
Also arrange the fishes in a suitable way because cutting the fish will depend on the the type of fish you have with you, for instance, while rectangular cut is mostly the norm, angled cut is recommended for nagiri, thread cut for squid, cube is ideal for thick fish etc.

Fourth Stage

This is where the action gets more interesting, get a bowl of water and place it within easy reach, this will be for the sole purpose of dipping your hand to prevent rice sticking to it. Then go ahead and use a plastic wrap to cover the bamboo mat, this will also ensure that rice does not stick to it. Place the shiny side of the nori sheet on the bamboo mat. Then proceed to making a layer of rice on about a third of it.
From the serially arranged plates containing the vegetables and seafoods or meat (depending on the variant of sushi you are making), you start picking up the items and placing them on it, you can sprinkle a dash of wasabi on top of the items (this is optional). Next will be to roll it over, you do this by placing your thumb at the edge of the bamboo mat with the rest four fingers on top of the ingredients, then gently roll it forwards till the rice and ingredients are completely covered by the bamboo mat.

Remove the rolled stick of sushi and keep in a tray, then rinse and repeat the process again until you have as many sushi rolls as you want. Also remember to use a sharp knife in cutting out the rough edges and to give it a uniform size and shape.

Now give yourself some credit or a high five with your partner or anyone that assisted you in getting it done. I know you must be impressed with your little effort in making a sushi, even if you made a mistake somewhere along the line and the result means a sushi that tastes funny or different from the one you are used to, don’t beat yourself too much, afterall you are just a rookie and many beginners do make errors but you will become perfect before you know it.

I hope you enjoyed it all through because preparing sushi can be an enjoyable experience especially when you’re doing it with your spouse.

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