WHAT IS SUSHI?
Japanese Sushi Recipes
"This Video covered everything I wanted to know about making sushi, from hand rolls and cut rolls to sushi and sashimi and even the perfect sticky rice. Chef Shig Chiba is a great chef and great teacher. He shows some wonderful tips and tricks that makes it so easy to follow along - Sushi making has never been so easy. Even my children learned how to make hand rolls right along side of me during the last section of the video intended for kids. " (Amazon Purchaser's Review of this video.)
SUSHI EXPLAINED:
In Japanese cuisine, sushi is a
food made of vinegared rice combined with a topping or filling of fish, seafood,
vegetables, or egg. The topping may be raw, cooked, or marinated; and may be
served scattered in a bowl of rice, rolled in nori, laid onto hand-formed clumps
of rice, or stuffed in a small tofu pouch.
In Japan the word sushi refers to a broad range of food prepared with sumeshi or
sushi meshi, which is vinegared rice. Outside Japan, sushi is often taken to
mean raw fish. It is sometimes confused with sashimi, which is delicately sliced
seafood served with only a dipping sauce.
Types of sushi
The common ingredient in all the different kinds of sushi is sushi rice. Variety
arises in the choice of the fillings and toppings, the other condiments, and in
the manner they are put together. The same ingredients may be assembled in
various different ways:
Makizushi (rolled sushi). A cylindrical piece, formed with the help of a
woven bamboo mat, called a makisu. Makizushi is the form of sushi with which
many Westerners are most familiar. Makizushi is generally wrapped in nori, a
sheet of dried seaweed that encloses the rice and fillings.
Futomaki (large rolls). A large cylindrical piece, with the nori on the
outside. Typical futomaki are two or three centimeters thick and four or five
centimeters wide. They are often made with two or three fillings, chosen for
their complementary taste and color.
Hosomaki (thin rolls). A small cylindrical piece, with the nori on the
outside. Typical hosomaki are about two centimeters thick and two centimeters
wide. They are generally made with only one filling, simply because there is not
enough room for more than one.
Temaki (hand rolls). A large cone-shaped piece, with the nori on the
outside and the ingredients spilling out the wide end. A typical temaki is about
ten centimeters long, and is eaten with the fingers since it is too awkward to
pick up with chopsticks.
Uramaki (inside-out rolls). A medium-sized cylindrical piece, with two or
more fillings. Uramaki differ from other maki because the rice is on the outside
and the nori within. The filling is in the center surrounded by a liner of nori,
then a layer of rice, and an outer coating of some other ingredient such as roe
or toasted sesame seeds.
Oshizushi (pressed sushi). A block-shaped piece formed using a wooden mold,
called an oshibako. The chef lines the bottom of the oshibako with the topping,
covers it with sushi rice, and presses the lid of the mold down to create a
compact, rectilinear block. The block is removed from the mold and cut into
bite-sized pieces.
Nigirizushi (hand-formed sushi). Small pieces nominally similar to pressed
sushi or rolled sushi, but made without using a makisu or oshibako. Assembling
nigirizushi is surprisingly difficult to do well. The simplest form is a small
block of sushi rice with a speck of wasabi and a thin slice of a topping draped
over it, possibly tied up with a thin band of nori.
Gunkanzushi (battleship roll). A small, oval-shaped piece, similar in size
and appearance to hosomaki. A clump of rice is hand-wrapped in a strip of nori,
but instead of a filling in the center, it has some ingredient—such as fish
eggs—piled on top.
Inarizushi (stuffed sushi). A small pouch or pocket filled with sushi rice
and other ingredients. The pouch is fashioned from deep-fried tofu (or abura
age), a thin omelet (or fukusazushi), or dried gourd shavings (or kanpyo).
Chirashizushi (scattered sushi). A bowl of sushi rice with the other ingredients
mixed in. Also referred to as barazushi.
Edomae chirashizushi (Edo-style scattered sushi). Uncooked ingredients artfully
arranged on top of the rice in the bowl.
Gomokuzushi (Kansai-style sushi). Cooked or uncooked ingredients mixed in the
body of the rice in the bowl.
Narezushi is an older form of sushi. Skinned and gutted fish are stuffed
with salt then placed in a wooden barrel, doused with salt again, and weighed
down with a heavy tsukemonoishi (pickling stone). They are salted for ten days
to a month, then placed in water for 15 minutes to an hour. They are then placed
in another barrel sandwiched and layered with cooled steamed rice and fish. Then
this mixture is again partially sealed with otosibuta and a pickling stone. As
days pass, water seeps out, which must be removed. Six months later, this "funazushi"
can be eaten, and it remains edible for another six months or more.
The source of this article is
Wikipedia, the free encyclopedia. The text of this
article is licensed under the
GFDL
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