Sushi is a traditional Japanese dish. It is made of vinegared rice topped with different ingredients. Fish, meat, and vegetables can be used as toppings for sushi.
The term “sushi” is often mistaken for the raw fish (actually called sashimi). The word sushi comes from an old Japanese word meaning “it’s sour.” It refers mainly to the vinegared rice portion of the dish.
There are different kinds of sushi: makizushi (rolls) which is sushi served rolled inside nori; nigirizushi where toppings are laid on hand-formed clumps of rice; inarizushi where toppings are stuffed into a pouch made from fried tofu; and chirashi-zushi which is served with the toppings scattered on a bowl of sushi rice.
The kitchen tools needed are a sharp knife, a cutting or chopping board, a wooden spatula, and a sushi rolling mat.
Ingredients to Prepare
- sushi rice (usually white rice)
- rice vinegar
- wasabi (a pungent, greenish root used as a condiment)
- nori (a kind of seaweed)
- soy sauce
- Gari (cassava)
- and fish, squid, tuna, or other seafood.
Making Hosomaki (Standard Thin-rolled Sushi)
- Cut the nori in half.
- Place the half sheet of the nori on the center of the sushi rolling mat.
- Cook the sushi rice in rice vinegar and let it cool.
- Once the vinegared rice has cooled down, place a small amount on top of the nori.
- Top the rice with a small amount of wasabi.
- Add fish, tuna or any other ingredient on top of the vinegared rice. Do not overstuff the roll because it will be very difficult to form the sushi if you do.
- When are
- When finished putting the ingredients in, roll the sushi using the sushi mat. Hold the mat with your hands and roll the bottom end of the mat over your sushi roll. Compress and squeeze the roll evenly.
- Check to see if the sushi was formed well. This step may take a few trial and error sessions, especially if you are still a beginner. If the sushi wasn’t formed well, you might want to remove some ingredients because your nori may be too stuffed.
- After you have successfully shaped your sushi roll, continue rolling the nori around the rice until the roll is totally closed.
- If the ingredients are oozing at the sides, pinch the ends a little bit.
- When the sushi roll is already closed and well-shaped, cut it into smaller pieces. The size of the pieces will depend on you but it’s usually recommended not to slice the suishi too thick or too thin. Make it bite-sized so that it will be easier to grasp with chopsticks.
- If the sushi seems to become squished once you try to cut it with a knife, refrigerate it for a few minutes to allow the sushi to solidify a bit.