04:36
Chef kunal jariwala
Sushi is a haiku composed using rice and raw ingredients, and there is as much delight to be had in its consumption as in its preparation. It can take years of practice for a chef to master the techniques of making the many kids of sushi.But while it may appear to be a challenge, I encourage you to try your hand at it. Amateurs are known to turn out sushi jewels that make a great impression. Here we fill you in on a bit of sushi jargon, how to fillet a fish and finally, how to roll together some sushi.
Try your hand at sushi
Nigirizushi & Makizushi
Its been said that it takes close to seventeen years for chefs to truly master the art of making sushi. But that hasn't stopped more than a few of its many fans from giving it a try. Here a recipe for two of the world's most popular types of sushi: nigirizushi and makizushi. As you devote yourself to putting together these historic japanese preparations, don't forget to enjoy!!
Ingredients:
For rice
Japanese sticky rice 3 cups
water 3 cups
For dressing
Rice vinegar 4 tbs
sugar 3 tsp
salt 1/2 tsp
kombu (seaweed leaf) 1" stick
Method
For sushi rice
1. Wash the rice in a bowl and soak it for 10 minutes.
2. Drain the water and let the rice stand for 30 minutes.
3. Cook it in an automatic cooker in three cups of water, then let it stand for ten minutes.
For the dressing
1. Mix all the ingredients and bring to a boil before letting it cool.
2. Sprinkle the dressing over the rice while turning it with a spoon to cool it.
3. Transfer it to a lidded container.
Nigirizusi
1.Prepare thin slices of tuna, salmon, or snapper using the sushi knife.
2. combine water an vinegar in a bowl, and dip your fingers in it.
3. Pick up the slice of the fish with your right hand and place it in your cupped left palm and smear some
wasabi on the fish.
4. With your right hand, pick up a small portion of rice and shape it into a pillow.
5. Transfer the rice on tothe fish and press the fish and rice together with your right index and middle fingers;
turn it over so now the rice is on top and press again. Turn it again so the fish is on top. Press a final time.
6. Serve with pickled ginger (gari), wasabi and soy sauce for dipping.
Makizushi
1. Divide the nori sheet into two equal parts.
2. Place a nori sheet on a bamboo mat with the shiny side facing downwards; moisten your hands.
3. Take 70-75 gm of sushi rice and spread it evenly on the nori sheet, leaving some free space on the top.
Smear some wasabi paste along the centre and place a salmon strip on it.
4. Lift the edges of the mat and nori sheet nearest to you, and roll so the edge of the nori sheet meets the edge
of the rice ball at the other end. Push the roll forward so that the uncovered strip of nori seals the roll.
5. Remove the roll from the mat and place it on the chopping board.
6. cut the roll into six equal parts. Moisten the knife with the cloth between each cut.
7. Serve with soy sauce, pickled ginger (gari) and wasabi.
Try your hand at sushi
Nigirizushi & Makizushi
Its been said that it takes close to seventeen years for chefs to truly master the art of making sushi. But that hasn't stopped more than a few of its many fans from giving it a try. Here a recipe for two of the world's most popular types of sushi: nigirizushi and makizushi. As you devote yourself to putting together these historic japanese preparations, don't forget to enjoy!!
Ingredients:
For rice
Japanese sticky rice 3 cups
water 3 cups
For dressing
Rice vinegar 4 tbs
sugar 3 tsp
salt 1/2 tsp
kombu (seaweed leaf) 1" stick
Method
For sushi rice
1. Wash the rice in a bowl and soak it for 10 minutes.
2. Drain the water and let the rice stand for 30 minutes.
3. Cook it in an automatic cooker in three cups of water, then let it stand for ten minutes.
For the dressing
1. Mix all the ingredients and bring to a boil before letting it cool.
2. Sprinkle the dressing over the rice while turning it with a spoon to cool it.
3. Transfer it to a lidded container.
Nigirizusi
1.Prepare thin slices of tuna, salmon, or snapper using the sushi knife.
2. combine water an vinegar in a bowl, and dip your fingers in it.
3. Pick up the slice of the fish with your right hand and place it in your cupped left palm and smear some
wasabi on the fish.
4. With your right hand, pick up a small portion of rice and shape it into a pillow.
5. Transfer the rice on tothe fish and press the fish and rice together with your right index and middle fingers;
turn it over so now the rice is on top and press again. Turn it again so the fish is on top. Press a final time.
6. Serve with pickled ginger (gari), wasabi and soy sauce for dipping.
Makizushi
1. Divide the nori sheet into two equal parts.
2. Place a nori sheet on a bamboo mat with the shiny side facing downwards; moisten your hands.
3. Take 70-75 gm of sushi rice and spread it evenly on the nori sheet, leaving some free space on the top.
Smear some wasabi paste along the centre and place a salmon strip on it.
4. Lift the edges of the mat and nori sheet nearest to you, and roll so the edge of the nori sheet meets the edge
of the rice ball at the other end. Push the roll forward so that the uncovered strip of nori seals the roll.
5. Remove the roll from the mat and place it on the chopping board.
6. cut the roll into six equal parts. Moisten the knife with the cloth between each cut.
7. Serve with soy sauce, pickled ginger (gari) and wasabi.
Posted in: Japanese cusine,sushi
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