Sushi

A few months ago, we were at the Culinary Arts Academy at the invitation of Devletşah and Kikkoman. Since I want to prepare a detailed article and I am mostly busy, I have not had the opportunity to share this subject for a long time.

Under the direction of Kikkoman's Sushi Chef Kiyoshi Hayamizu, we prepared the most popular and well-known Japanese dishes such as Sushi, Japanese Vegetable Soup with Soy Sauce, Salmon Teriyaki, Sea Bass Carpaccio. Our topic today is sushi, I hope I can share other recipes with you in the near future.

Sushi is a Japanese dish prepared by wrapping seafood such as rice pilaf, vegetables, raw or steamed fish, crab, octopus, shrimp, and seaweed leaves (Nori), which is also unique to Japan.

My preference is for California roll and Nigiri rather than Thin roll. California roll is actually a completely assimilated sushi, chef Kiyoshi Hayamizu explained that this recipe was developed thanks to the Americans, in fact, there is no such sushi in their culture. In other words, it has undergone some changes according to the taste.

If you want to make sushi at home and if you are going to use raw fish, you need to pay attention to hygiene. You should choose fish that you are absolutely sure is fresh, or fish that has been frozen. You should also clean the counter where you will make the fish very well.

Sushi can also be prepared using only vegetables instead of meat. Wasabi and soy sauce made from hot mustard with a green paste-like consistency are served with it. Sake or green tea, a Japanese drink served warm upon request, can also be served with sushi.

Sushi can be eaten with chopsticks or by hand, but cutlery is not used.

1 pieces of sushi come out of 6 piece of nori, that is, a seaweed leaf. I adjusted the recipe I gave you accordingly. You can increase the amount proportionally if you wish.

I'll post the California roll recipe another time because the post is getting too long.

You can obtain the materials you will use in making sushi from Macrocenter or Gurme.net. Love…

Ingredients for Sushi Recipe

• 1 nori (seaweed leaf)
• 1 bowl of sushi rice
• 1 thin slice of smoked salmon or tuna
• 2 thin slices of cucumber
• 1 bowl of rice vinegar
• 1 teaspoon wasabi
• 1 pinch sesame
• Soy sauce for serving

How to Make Sushi Recipe?

1- Put the nori (seaweed leaf) on the bamboo mat covered with stretch with the shiny side down and slightly moisten it with rice vinegar.

2- Wet your hands with vinegar water and take a piece of the sushi rice you prepared. Spread the rice evenly on the nori as in the photo, leaving 1 finger of space from the top. (If you wet your fingertips with rice vinegar, it will not stick to your hands)

3- Spread wasabi on the rice you spread. Place thinly sliced ​​raw salmon and cucumber on the part where you apply wasabi, sprinkle sesame seeds on the cucumbers.

4- Lift the side of the bamboo mat facing you slightly and wrap it up to the 1 finger gap you left, without tightening it too much.
5- When you reach the 1 finger gap you left, gently lift the end of the bamboo so that the norin sticks.

6- Divide the roll you prepared into 6 equal parts and place it on the serving plate. Serve with soy sauce or pickled ginger.

Sushi Rice

Ingredients for Sushi Recipe

• 1 cup of sushi rice
• 3 tablespoon of rice
• 1,5 cup of hot water
• 3 tablespoons of rice vinegar
• 1 teaspoon of granulated sugar
• half a teaspoon of salt

How to Make Sushi Recipe?

1. Wash the rice until it drains 5-6 water starch well. Drain the washed rice (leave for about 20 minutes to drain completely.
2. Take the drained rice into the pot, add hot water and cook it on high heat until it boils. After boiling, cook on low heat until the water evaporates and remove from the stove, let it rest for 15 minutes with the lid closed.
3. Cook in a saucepan over low heat, stirring, until the vinegar, salt and sugar dissolve.
4. Pour this mixture into your brewed rice and mix it slowly (without crushing the rice).