Let'sa try to make a Sushi !

Sushi is both delicious and healthy, making it a favorite of food lovers everywhere. The only draw back is that a full sushi dinner at a restaurant can often be very expensive. If you love sushi, but don't want to spend a fortune, you can try your hand at making sushi at home. The steps are easy to follow, and suitable for chefs of any skill level. Your favorite sushi rolls can be customized to include your favorite ingredients, and be suited to your taste. Read on to learn how to make sushi.


                     Before You Begin Making Sushi

• First, you'll want to decide what type of sushi you want to make. There are several distinctive varieties, these include:

• Nigiri-zushi: bundles of rice, topped with wasabi and fish. Once served, nigiri should be taken by the fingers and dipped fish-side only into soy sauce.

• Sashimi: simply raw fish, sliced thinly, served without rice. Sashimi can consist of salmon, squid, or other fresh seafood.

• Chirashi-zushi: prepared in a bowl, with several different kinds of fish and vegetables mixed in with rice. This dish can be compared to a salad.

• Oshizushi: (literally means "pressed sushi") is made by layering the ingredients on top of rice in a wooden mold, known as an Oshizushi-Bako.

• Maki-zushi: rice and seafood, rolled up in nori seaweed. This is the most popular variety of sushi in America, and the type of sushi detailed in the steps below.

                                             What You'll Need To Make Sushi

 

       Ingredients:

• Sushi or Sashimi-Grade Fish
  • Despite popular belief, there is no official definition for the term "sushi-grade", as the Food and Drug Administration (FDA) does not determine safety standards for raw fish.

• • In order for seafood to be safe for consumption in sushi, it must be frozen at under -4°F for a significant enough time to have killed any parasites.

• • Although many markets are starting to carry Sashimi-grade fish, you should not assume that all fish from your local market has gone through the necessary steps to destroy parasites. Do not assume that fish is safe to eat raw unless it is clearly labeled as "Sashimi-Grade."

• Two vegetables or other fillings
  • Vegetables are your best opportunity for creativity when making sushi. Some popular fillings include: cucumber, avocado, carrots and asparagus.

• Short-Grained Rice
  • Typical long-grained rice used in many American dishes will not work for your sushi, as it will not take on the necessary, sticky consistency.

• Rice Vinegar
  • For best results, use only Japanese rice vinegar.
  • There are several varieties of seasoned rice vinegar, often made with sake, that can be used if desired.

• Nori
  • Nori is a thin sheet of seaweed, ideal for rolling sushi.

• Ginger Root
  • The ginger served alongside sushi is pickled and sliced thinly. This is called "Gari".2
  • You can buy pre-made gari, or make it yourself from using rice vinegar, sugar, and ginger root.
  • Gari should be eaten between sushi courses to cleanse the palate.

• Wasabi
  • Wasabi plants naturally grow only in certain river valleys of Japan. For this reason, buying fresh wasabi root can be quite expensive. In fact, there is a good chance that you have never tried real wasabi. The "wasabi" served typically at sushi restaurants is actually an imitation product made of horseradish and mustard seed.

• Soy Sauce
  • Any common brand of soy sauce will work fine for your sushi.
  • Remember, do not pour the soy sauce over the sushi, and only dip it "fish-side-up".

                                                            Equipment:

• Sharp Knife
  • Any standard kitchen knife, kept sharp, will do, though you may want to get a special sushi knife.

• Bamboo Mat
  • Bamboo Mats are placed under your sushi and make it easier to roll. They can be purchased as part of a "sushi kit", which may also contain chopsticks, rice molds, and "how-to" books.

       Is looks pretty hard to make a "professional" Sushi. But is lot of Fun to make it rather than buy one ! Try it ! 

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