People often tell me that they just don't understand sushi menus. I certainly can understand that because the first time I went to a sushi bar, I was completely lost, too. Unfortunately, I didn't have an understanding sushi chef that was willing to explain anything. In fact, he asked as I sat in front of him whether or not I knew that I was in a sushi bar...
Wanna order in confidence and impress friends with sushi knowledge? Check out this list of common sushi bar items and you'll be breaking the sushi code in no time.
Ama ebi- sweet shrimp, served raw as sashimi. The heads are usually deep fried and offered to the diner as a treat to accompany rest of the shrimp.
Bento- a Japanese style multi compartment box available in various sizes and mediums. Often, these boxes are associated with lunch.
Chirashi zushi- a bed of sushi rice that is topped with assorted seafood, fish roe, vegetables, and/or Japanese omelet.
Chu toro- fatty tuna belly
Domo arrigato gozaimasu- thank you very much. It is often shortened to domo.
Ebi- shrimp.
Edamame-boiled soybean pods often served warm with salt.
Enoki- a variety of Japanese mushroom.
Fugu- the ultimate gamble! This blowfish is expertly cut and served by only certified fugu masters. The flesh is safe for consumption only if cut properly as any incorrect cuts will release toxic poisons throughout the fish. If cut incorrectly, eating tainted fugu is deadly.
Furikake- seasoned shake that usually consists of sesame seeds, dried seaweed and other such flavors.
Futomaki- thick sushi rolls.
Gari- pickled ginger used as a palate cleanser between bites of sushi and sashimi.
Gunkan maki- battle ship sushi. Small balls of rice are wrapped with a wall of nori then filled with toppings such as fish roe.
Hamachi- farm raised yellowtail.
Hashi- chopsticks.
Hirame- halibut.
Hon maguro- blue fin tuna. Also called kuru maguro.
Hoso maki- thin, small bite sushi rolls.
Hotate gai- jumbo scallop.
Ika- squid.
Ikura- salmon roe.
Inari-zushi- often called football sushi. Fried tofu packets are simmered then filled with sushi rice and assorted fillings.
Kajiki- swordfish.
Kaki- oyster.
Kama- fish cheek. Often, restaurants will serve grilled or broiled salmon and yellowtail kama.
Kani- crab.
Kanikama- imitation crab.
Kan pai!- Before drinking sake, raise your glass and say this.
Kappa maki- thin roll made with cucumber.
Karei- flounder.
Katsuo- bonito.
Kazunoko- herring roe.
Kibinago- baby sardine.
Kihada maguro- yellow fin tuna.
Kobe- name of place in Japan where prized beef is raised. The beef, also called Kobe, is very fatty, marbled and highly expensive.
Kushiyaki- grilled skewered items.
Kyuri- Japanese cucumber.
Maguro- tuna.
Maki-zushi- rolled sushi.
Masago- smelt roe.
Masu- cedar box used to drink sake.
Miru gai- giant clam.
Miso- soybean paste used to flavor soups, sauces and marinades. The most common varieties are white, yellow and red, each bearing their own distinct flavor. Generally, the darker the miso paste, the stronger and bolder the flavor. Miso is salty, though white miso is somewhat sweet.
Mochi- glutinous rice. Sometimes added to frozen ice cream treats.
Natto- fermented soybeans.
Nigiri zushi- type of sushi where toppings are served on top of a pair of hand formed balls of rice.
Nigori- unfiltered sake, resembles skim milk.
Nori- dried sea vegetable used to make maki zushi.
Ocha- green tea.
Oshi zushi- type of sushi where layers of rice are alternated with toppings and pressed into a box mold.
Otoro- part of the tuna belly that is closest to the skin.
Panko- Japanese style breadcrumbs.
Ponzu- citrus flavored, soy based dipping sauce.
Saba- Japanese mackerel, usually marinated in vinegar before serving.
Sake- Japanese rice wine.
Sake- salmon.
Sashimi- fresh, raw fish served with condiments and dipping sauce.
Shiitake- variety of Japanese mushroom.
Shiro maguro- white albacore tuna.
Shirome- whitefish.
Shiso- leaf of perilla plant. Has a unique mint and basil flavor.
Shochu- “fiery spirits”, liquor distilled from sweet potatoes, rice, or molasses. Usually drunk on the rocks or chilled with water added.
Shoyu- soy sauce.
Soba- thin buckwheat noodles.
Sunomono- vinegared salads.
Suzuki- sea bass.
Tai- snapper.
Tako- octopus.
Takobutsu- vinegared salad made with bits of octopus.
Tamago- sweet Japanese omelet.
Tekka don- fresh, raw tuna over a bowl of sushi rice.
Tekka maki- thin roll that contains only fresh, raw tuna.
Temaki- type of sushi in which ingredients and sushi rice are rolled up in a piece of nori like an ice cream cone.
Tempura- type of Japanese batter frying.
Teriyaki- sweetened, soy sauce based marinad used for seafood, poultry and meats before broiling.
Tobiko- flying fish roe.
Toro- fatty tuna belly.
Udon- thick wheat noodles.
Umeboshe- pickled sour “plums” actually made from under ripened apricots.
Unagi- broiled freshwater eel.
Uni- sea urchin roe.
Uramaki- type of sushi roll where the rice rather than nori is on the outside.
Uzura- quail eggs.
Wasabi- spicy Japanese root. Powdered and synthetic versions are most commonly used to form a spicy paste.
Friday, August 10, 2007
FAQ's About Eating Sushi, Etc
There are many ideas floating around about the proper way to eat sushi. Here are a few of the questions I'm often asked.
FAQ #1 You can only use chopsticks with sushi, right?
Sushi is the ultimate finger food. Chopstick usage for sushi is a thing that requires lots of practice. Here’s why: When eating nigiri zushi, tradition dictates that you should always dip the topping side into the sauce rather than the rice side. If you allow the rice ball to soak up sauce, it will break apart before it gets to your mouth and make a huge mess. This clever flipping motion is not an easy task unless you are a chopstick master. By all means practice if you'd like, but don’t feel obligated to use chopsticks. Now when eating sushi rolls, chopstick usage usually doesn't pose any problems. Sashimi should however be eaten with chopsticks rather than fingers.
FAQ #2 Why am I supposed to rub my chopsticks together before I use them?
I have a very simple response for that one: Please don't! People often pick up their chopsticks and immediately rub them together to get rid of splinters. High quality chopsticks shouldn't have splinters. Take a quick glance at your chopsticks to check for splinters. If any are present, ask for another set. After all, they are disposable. If you rub them together to get rid of splinters, you'll have a raw edge that may produce even more splinters. And take my word for it-a splinter in the lip, or worse, the tongue is no fun.
FAQ #3 Some people say to mix my wasabi and soy sauce, while others say to keep them separate. Who's right?
From the traditional view, wasabi and soy sauce are two separate condiments. Combining wasabi and soy sauce is the equivalent of opening a salt and pepper shaker and mixing their contents into a bowl. Soy sauce is your salt and wasabi is your pepper. If you mix them, you can’t control the application of either. Simply put a little dab of wasabi on your sushi if needed and dip sparingly into soy sauce.
But my response? I'm just happy if people are eating and enjoying sushi.
FAQ #4 What do I drink with sushi?
You can drink almost anything! Water, sodas, beer, sake, wine, green tea, etc. But if you want the best match, stick with beer or sparkling wines.
FAQ #5 Can pregnant women and children eat sushi?
Absolutely! Sushi, as we know, is vinegar dressed rice. So unless pregnant women and children are allergic to rice (or rice vinegar), they should have no problems eating sushi. However, discretion should be used when eating raw seafood. Pregnant women, children under the age of 12 and anyone with weak or compromised immune systems should eat only fully cooked seafood, especially shellfish.
FAQ #6 Why don’t I get a spoon for my soup?
Many sushi bars do not give out spoons for soup. One of the Japanese words for soup literally translates as something to drink. So if you really want to look like you're in the know, don't ask for a spoon. Drink up!
What kind of sushi should beginner's try?
Much to my dismay, I have encountered many people that are firm in their beliefs that they hate sushi. I can’t understand-do they dislike rice, seafood, vegetables, fruit, poultry and/or meat? When I ask this question and explain that sushi can be made from any of those ingredients, people are generally willing to give it another try. Usually they just dislike the type of sushi they tried.
So where should one start? Most people would say start with a California roll, but I recommend starting off with some nigiri zushi with toppings that most people are familiar with- something cooked(ex, shrimp) and something raw(ex, tuna). Then test the waters for seaweed affinity by ordering something that has a "seatbelt"- a thin band of nori to hold the topping in place. Tamago yaki, the sweetened egg omelet or freshwater eel is good for this. Many people that “hate” sushi are adverse to nori and starting with nigiri establishes a taste for nori. But for those that don't like seaweed, rolls don't have to be completely ruled out. Most sushi bars have colorful, tasteless soy paper that can be used instead. And for those just getting accustomed to nori, inside out rolls are the best way to train their palates.
FAQ #1 You can only use chopsticks with sushi, right?
Sushi is the ultimate finger food. Chopstick usage for sushi is a thing that requires lots of practice. Here’s why: When eating nigiri zushi, tradition dictates that you should always dip the topping side into the sauce rather than the rice side. If you allow the rice ball to soak up sauce, it will break apart before it gets to your mouth and make a huge mess. This clever flipping motion is not an easy task unless you are a chopstick master. By all means practice if you'd like, but don’t feel obligated to use chopsticks. Now when eating sushi rolls, chopstick usage usually doesn't pose any problems. Sashimi should however be eaten with chopsticks rather than fingers.
FAQ #2 Why am I supposed to rub my chopsticks together before I use them?
I have a very simple response for that one: Please don't! People often pick up their chopsticks and immediately rub them together to get rid of splinters. High quality chopsticks shouldn't have splinters. Take a quick glance at your chopsticks to check for splinters. If any are present, ask for another set. After all, they are disposable. If you rub them together to get rid of splinters, you'll have a raw edge that may produce even more splinters. And take my word for it-a splinter in the lip, or worse, the tongue is no fun.
FAQ #3 Some people say to mix my wasabi and soy sauce, while others say to keep them separate. Who's right?
From the traditional view, wasabi and soy sauce are two separate condiments. Combining wasabi and soy sauce is the equivalent of opening a salt and pepper shaker and mixing their contents into a bowl. Soy sauce is your salt and wasabi is your pepper. If you mix them, you can’t control the application of either. Simply put a little dab of wasabi on your sushi if needed and dip sparingly into soy sauce.
But my response? I'm just happy if people are eating and enjoying sushi.
FAQ #4 What do I drink with sushi?
You can drink almost anything! Water, sodas, beer, sake, wine, green tea, etc. But if you want the best match, stick with beer or sparkling wines.
FAQ #5 Can pregnant women and children eat sushi?
Absolutely! Sushi, as we know, is vinegar dressed rice. So unless pregnant women and children are allergic to rice (or rice vinegar), they should have no problems eating sushi. However, discretion should be used when eating raw seafood. Pregnant women, children under the age of 12 and anyone with weak or compromised immune systems should eat only fully cooked seafood, especially shellfish.
FAQ #6 Why don’t I get a spoon for my soup?
Many sushi bars do not give out spoons for soup. One of the Japanese words for soup literally translates as something to drink. So if you really want to look like you're in the know, don't ask for a spoon. Drink up!
What kind of sushi should beginner's try?
Much to my dismay, I have encountered many people that are firm in their beliefs that they hate sushi. I can’t understand-do they dislike rice, seafood, vegetables, fruit, poultry and/or meat? When I ask this question and explain that sushi can be made from any of those ingredients, people are generally willing to give it another try. Usually they just dislike the type of sushi they tried.
So where should one start? Most people would say start with a California roll, but I recommend starting off with some nigiri zushi with toppings that most people are familiar with- something cooked(ex, shrimp) and something raw(ex, tuna). Then test the waters for seaweed affinity by ordering something that has a "seatbelt"- a thin band of nori to hold the topping in place. Tamago yaki, the sweetened egg omelet or freshwater eel is good for this. Many people that “hate” sushi are adverse to nori and starting with nigiri establishes a taste for nori. But for those that don't like seaweed, rolls don't have to be completely ruled out. Most sushi bars have colorful, tasteless soy paper that can be used instead. And for those just getting accustomed to nori, inside out rolls are the best way to train their palates.
Thinking Outside the Roll
When you mention the word sushi, the typical image is that of rolls and nigiri zushi. But sushi can be so much more than that. Here's a look at some of sushi's many forms:
MAKI ZUSHI
Maki zushi refers to all rolled sushi. This category can be slightly confusing because several types of rolls fall under this category.
Nori maki: rolls made with nori seaweed
Hoso maki: (dainty bites) thin rolls that usually contain 1 to 2 ingredients
Futo maki: (big mouth rolls) thick sushi rolls that contain many ingredients
Ura maki: (inside out) rolls made with ingredients inside and rice on the outside. Sometimes additional ingredients are placed on the top of rolls for visual effect.
Temaki zushi: (hand rolled sushi) nori seaweed is topped with sushi rice and fillings then rolled up in hand. This roll can be cone shaped or cigar shaped and is meant to be eaten without being cut. Simply eat as you would an ice cream cone.
NIGIRI ZUSHI
Although nigiri-zushi is most widely recognized as a pair of hand formed rice ball dabbed with wasabi and covered with a slice of fresh, raw fish, this is not always the case. Cooked seafood, vegetables, beef tataki (beef that is slightly seared on the edges), and almost anything else you can think of may be used.
OTHER TYPES OF SUSHI
Battera zushi, oshi zushi: (box pressed) rice and seafood with vegetables are pressed into a special mold, then unmolded and cut into bite sized pieces
Chirashi zushi: (scattered sushi) a base of sushi rice is covered with an assortment of seafood and vegetable toppings
SASHIMI
Although sushi and sashimi go together like peas and carrots, sashimi is not a type of sushi. It belongs in a category of its own because of the absence of vinegar dressed rice. Sashimi is the reason most people think of sushi as being raw fish.
MAKI ZUSHI
Maki zushi refers to all rolled sushi. This category can be slightly confusing because several types of rolls fall under this category.
Nori maki: rolls made with nori seaweed
Hoso maki: (dainty bites) thin rolls that usually contain 1 to 2 ingredients
Futo maki: (big mouth rolls) thick sushi rolls that contain many ingredients
Ura maki: (inside out) rolls made with ingredients inside and rice on the outside. Sometimes additional ingredients are placed on the top of rolls for visual effect.
Temaki zushi: (hand rolled sushi) nori seaweed is topped with sushi rice and fillings then rolled up in hand. This roll can be cone shaped or cigar shaped and is meant to be eaten without being cut. Simply eat as you would an ice cream cone.
NIGIRI ZUSHI
Although nigiri-zushi is most widely recognized as a pair of hand formed rice ball dabbed with wasabi and covered with a slice of fresh, raw fish, this is not always the case. Cooked seafood, vegetables, beef tataki (beef that is slightly seared on the edges), and almost anything else you can think of may be used.
OTHER TYPES OF SUSHI
Battera zushi, oshi zushi: (box pressed) rice and seafood with vegetables are pressed into a special mold, then unmolded and cut into bite sized pieces
Chirashi zushi: (scattered sushi) a base of sushi rice is covered with an assortment of seafood and vegetable toppings
SASHIMI
Although sushi and sashimi go together like peas and carrots, sashimi is not a type of sushi. It belongs in a category of its own because of the absence of vinegar dressed rice. Sashimi is the reason most people think of sushi as being raw fish.
Spicy Sushi
If you like your sushi on the spicy side, here a few recipes and inspirations to get you going.
Spicy Tuna Mix
1⁄2 lb sashimi grade tuna, chopped
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon scallions, finely cut
1 1⁄2 tablespoon mayo
1⁄4 teaspoon Japanese 7 spice powder, or cayenne pepper
orange zest, about 1⁄2 teaspoon
Mix all ingredients together in a bowl. To assemble rolls, follow method for inside out or thick rolls. Use approx. 3 tablespoons of mix per roll topped with cucumber sticks. Makes 4-5 rolls.
Hot Variations
Crunchy Spicy Salmon Rolls- Substitute minced fresh salmon for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. (See crunchy shrimp roll recipe for tempura crispies recipe.)
Crunchy Spicy Crab- Substitute lump crab meat for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Spicy Shrimp- Substitute chopped cooked shrimp for tuna. Add a thin stick of pineapple or mango, and cream cheese if desired.
Crunchy Spicy Crawfish- Substitute well drained, roughly chopped crawfish tail meat for tuna. For inside out rolls, assemble with pickled okra, cooked bacon and cream cheese if desired. Add about 1/4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Spicy Tuna Mix
1⁄2 lb sashimi grade tuna, chopped
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon scallions, finely cut
1 1⁄2 tablespoon mayo
1⁄4 teaspoon Japanese 7 spice powder, or cayenne pepper
orange zest, about 1⁄2 teaspoon
Mix all ingredients together in a bowl. To assemble rolls, follow method for inside out or thick rolls. Use approx. 3 tablespoons of mix per roll topped with cucumber sticks. Makes 4-5 rolls.
Hot Variations
Crunchy Spicy Salmon Rolls- Substitute minced fresh salmon for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. (See crunchy shrimp roll recipe for tempura crispies recipe.)
Crunchy Spicy Crab- Substitute lump crab meat for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Spicy Shrimp- Substitute chopped cooked shrimp for tuna. Add a thin stick of pineapple or mango, and cream cheese if desired.
Crunchy Spicy Crawfish- Substitute well drained, roughly chopped crawfish tail meat for tuna. For inside out rolls, assemble with pickled okra, cooked bacon and cream cheese if desired. Add about 1/4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Crunchy Sushi
Crunchy Shrimp Rolls
about 1⁄4 cup of tempura crispies.
3 cooked, peeled and deveined shrimp, tails entact
cucumber sticks
avocado
spicy mayo
finely chopped green onions
Begin with an inside out roll set up. Before flipping nori over, evenly spread tempura crispies over the surface of the rice. Flip nori over. Pipe a thin line of spicy mayo horizontally across the surface of the nori, then add other fillings. Make sure that the tails of the shrimp extend from the sides of the roll. Discard tail from shrimp in the middle of the roll. Roll the nori according to the inside out method.
Spicy Mayo
2 cups heavy mayo
1⁄4 cup Sriracha Chili sauce
2 tablespoon masago roe or red sushi caviar
Stir together Sriracha Chili sauce, mayo and roe.
Tempura Crispies
1 egg
1 cup ice water + ice
1 cup all purpose flour
Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter.In a frying pan, heat a few tablespoons of oil to about 325 degrees F. Dip a fork or whisk into the tempura batter and drizzle batter over the oil being careful not to drop ice into the hot oil. Allow to fry until golden brown. Remove with a fry strainer and drain on paper towels. Cool completely before use.
about 1⁄4 cup of tempura crispies.
3 cooked, peeled and deveined shrimp, tails entact
cucumber sticks
avocado
spicy mayo
finely chopped green onions
Begin with an inside out roll set up. Before flipping nori over, evenly spread tempura crispies over the surface of the rice. Flip nori over. Pipe a thin line of spicy mayo horizontally across the surface of the nori, then add other fillings. Make sure that the tails of the shrimp extend from the sides of the roll. Discard tail from shrimp in the middle of the roll. Roll the nori according to the inside out method.
Spicy Mayo
2 cups heavy mayo
1⁄4 cup Sriracha Chili sauce
2 tablespoon masago roe or red sushi caviar
Stir together Sriracha Chili sauce, mayo and roe.
Tempura Crispies
1 egg
1 cup ice water + ice
1 cup all purpose flour
Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter.In a frying pan, heat a few tablespoons of oil to about 325 degrees F. Dip a fork or whisk into the tempura batter and drizzle batter over the oil being careful not to drop ice into the hot oil. Allow to fry until golden brown. Remove with a fry strainer and drain on paper towels. Cool completely before use.
Catepillar Roll How-To
The Caterpillar Roll, also known as a Dragon Roll, is an impressive roll with broiled bbq eel, cucumber and pickled root vegetable topped with thinly sliced avocado that seems to wrap around the outside surface of the roll. But don’t be fooled by this roll’s snazzy appearance! With a piece of plastic wrap, you can easily impress family and friends.
Caterpillar Roll Basics
4in x 7in piece of nori
prepared sushi rice
2 carrot sticks, marinated in vinegar dressing
2 cucumber sticks
3 slices broiled bbq eel
1/2 avocado
eel sauce
sesame seeds
Following the method for inside out rolls, use the first 5 ingredients. Set roll aside. Lay piece of plastic wrap over an unused piece of nori. Cut avocado into thin slices. Lay slices vertically side-by-side, slightly overlapping across the entire length of the nori. Carefully transfer the plastic wrap, avocado face down to the top of the reserved sushi roll. Shape with rolling mat. With plastic wrap still on top of roll, cut roll into 8 pieces. Shape once more with rolling mat before lifting away plastic wrap. Drizzle lightly with eel sauce and sprinkle with sesame seeds.
Caterpillar Roll Basics
4in x 7in piece of nori
prepared sushi rice
2 carrot sticks, marinated in vinegar dressing
2 cucumber sticks
3 slices broiled bbq eel
1/2 avocado
eel sauce
sesame seeds
Following the method for inside out rolls, use the first 5 ingredients. Set roll aside. Lay piece of plastic wrap over an unused piece of nori. Cut avocado into thin slices. Lay slices vertically side-by-side, slightly overlapping across the entire length of the nori. Carefully transfer the plastic wrap, avocado face down to the top of the reserved sushi roll. Shape with rolling mat. With plastic wrap still on top of roll, cut roll into 8 pieces. Shape once more with rolling mat before lifting away plastic wrap. Drizzle lightly with eel sauce and sprinkle with sesame seeds.
California FutoMaki How-To
The California Roll, though synonymous with sushi, has it roots as the name suggests here in America. The city of Los Angeles is most often credited with its creation since the popularization of sushi in America was celebrity spawned in the seventies. Sushi lore suggests that it was named after the state because of one particular local and at that time very unique ingredient-the avocado. It is also suggested that the popularity of this “unique” roll opened the door to creative freedom with ingredients that revolutionized the world of sushi. Though ingredients will vary some, it commonly consists of crab stick, cucumber, masago roe and of course avocado.
California Futo Maki
4in x 7in piece of nori
prepared sushi rice
1 crab stick
1 cucumber stick
1 wedge of avocado
masago roe
Following the method for thick rolls, insert ingredients accordingly. Let rest 1 minute seam side down on cutting board before slicing into 4-5 pieces.
California Futo Maki
4in x 7in piece of nori
prepared sushi rice
1 crab stick
1 cucumber stick
1 wedge of avocado
masago roe
Following the method for thick rolls, insert ingredients accordingly. Let rest 1 minute seam side down on cutting board before slicing into 4-5 pieces.
Kappa Maki
The kappa maki, or cucumber roll, is a sushi bar standard. As the Japanese word for cucumber is kyuri, this roll is named after a creature of myth - a type of water sprite with a saucer shaped head that must contain water at all times for its survival. Legend has it that these notoriously prankster and sometimes devious(they were said to sometimes kidnap children) Kappas could be bargained with for the simple price of a few cucumbers.
A kappa maki consists of just cucumbers although it is not uncommon to find them prepared with a few sesame seeds.
Kappa Maki
4in x 7in piece of sushi nori
2 sticks of seedless English cucumbers, or garden cucumbers, peeled and seeded
prepared sushi rice
toasted sesame seeds, optional
Using the method for thin rolls, insert cucumbers as instructed and sprinkle with sesame seeds if desired before rolling. Let rest 1 minute seam side down on cutting board before slicing into 6 pieces.
A kappa maki consists of just cucumbers although it is not uncommon to find them prepared with a few sesame seeds.
Kappa Maki
4in x 7in piece of sushi nori
2 sticks of seedless English cucumbers, or garden cucumbers, peeled and seeded
prepared sushi rice
toasted sesame seeds, optional
Using the method for thin rolls, insert cucumbers as instructed and sprinkle with sesame seeds if desired before rolling. Let rest 1 minute seam side down on cutting board before slicing into 6 pieces.
Troubleshooting Sushi Rolls
Making perfect sushi rolls requires lots and lots of practice. The good news? Even practice less than perfect rolls are delicious. But if your having difficulties getting the knack of it, some of the tips below may help keep you rolling.
THIN ROLLS
My roll won’t close:
-Chances are you used too much rice and/or too many fillings. For best results, use no more than two fillings.
I have a flap of nori that won’t seal:
-Make sure that your rice covers 2/3 of the seaweed.
-It may help to allow the roll to rest seam down on the cutting board for one or two minutes before cutting. Resist the urge to moisten the seal with water. This may make your roll soggy.
My roll cracked open:
-Use extreme caution when spreading rice on the nori to prevent tears. Sometimes, lumpy and cold rice will present problems when spreading on nori and cause it to rip.
-Be careful not to roll maki too tightly. The secret is to make your roll taunt, yet not rock solid.
INSIDE OUT ROLLS
My roll is loose and hard to cut:
-Remember when choosing ingredients to incorporate fillings that add solidity to the roll. (Think of a tuna salad sandwich on soft bread. It becomes easier to cut and handle if lettuce, tomato and cheese are added.)
-Roll your roll tighter.
-Allow rolls to set for one or two minutes before cutting. The rice will begin to stiffen slightly and the roll will be easier to cut.
My roll has no strength on the ends:
-With inside out rolls, it is extremely important to spread ingredients all the way to the edges of the nori.
I have a visible black seam on my rolls:
-Unless this was intentional, remember to spread the rice completely over the surface of the nori.
There are spots in my roll:
-To prevent “Dalmatian syndrome”, spread rice quickly and evenly. It is also important to roll the roll as quickly as possible. The longer the nori sits on the rice unrolled, the more the rice will resist sticking during the rolling process. Sometimes, if not made quick enough the rice will fall off the nori in small lumps when rolled.
THICK ROLLS
After I cut my roll, it falls apart:
-Careful selection of ingredients will help prevent this. Choose different textured ingredients to help combat this.
-Make sure ingredients are tightly tucked together inside.
I can’t fit as many ingredients as I’d like inside my roll:
-Try using a thin layer of rice.
THIN ROLLS
My roll won’t close:
-Chances are you used too much rice and/or too many fillings. For best results, use no more than two fillings.
I have a flap of nori that won’t seal:
-Make sure that your rice covers 2/3 of the seaweed.
-It may help to allow the roll to rest seam down on the cutting board for one or two minutes before cutting. Resist the urge to moisten the seal with water. This may make your roll soggy.
My roll cracked open:
-Use extreme caution when spreading rice on the nori to prevent tears. Sometimes, lumpy and cold rice will present problems when spreading on nori and cause it to rip.
-Be careful not to roll maki too tightly. The secret is to make your roll taunt, yet not rock solid.
INSIDE OUT ROLLS
My roll is loose and hard to cut:
-Remember when choosing ingredients to incorporate fillings that add solidity to the roll. (Think of a tuna salad sandwich on soft bread. It becomes easier to cut and handle if lettuce, tomato and cheese are added.)
-Roll your roll tighter.
-Allow rolls to set for one or two minutes before cutting. The rice will begin to stiffen slightly and the roll will be easier to cut.
My roll has no strength on the ends:
-With inside out rolls, it is extremely important to spread ingredients all the way to the edges of the nori.
I have a visible black seam on my rolls:
-Unless this was intentional, remember to spread the rice completely over the surface of the nori.
There are spots in my roll:
-To prevent “Dalmatian syndrome”, spread rice quickly and evenly. It is also important to roll the roll as quickly as possible. The longer the nori sits on the rice unrolled, the more the rice will resist sticking during the rolling process. Sometimes, if not made quick enough the rice will fall off the nori in small lumps when rolled.
THICK ROLLS
After I cut my roll, it falls apart:
-Careful selection of ingredients will help prevent this. Choose different textured ingredients to help combat this.
-Make sure ingredients are tightly tucked together inside.
I can’t fit as many ingredients as I’d like inside my roll:
-Try using a thin layer of rice.
Troubleshooting Sushi Rice
Good sushi rice is the foundation of the sushi making process. So unlike less than perfect sushi rolls where mistakes are still tasty, trouble with rice interrupts the entire process. Like bread, sushi rice tends to be sensitive and moody due to varying local climates. Sometimes it may be necessary to add a little more water or just a little less based on the temperature. Try making small variations in the amount of water in the basic recipe to find what suits your local climate best. But if you're experiencing major rice issues, here's a few tips that might help.
My rice is too mushy:
-Too much water was used or the rice was covered before having a chance to cool long enough. If pressed for time, use a fan to help speed up the cooling process.
-The rice was allowed to steam too long in the rice pot.
My rice is undercooked:
-Cooking rice stove top can be tricky. If this was the case, try using a rice cooker.
-The rice was not steamed long enough.
-Not enough water was used.
-Spots of uncooked rice could mean that you have overloaded your rice cooker.
My rice is lumpy:
-Take the extra time to properly coat the rice with dressing while the rice is still hot.
-Make sure that you use enough of the vinegar dressing and be sure that the dressing is at room temperature.
My rice looks like coarse meal:
-Be extra careful when washing rice. Gently swishing should prevent rice grains from breaking during the crucial washing stage.
-Use higher quality rice. Sometimes, lower quality rice will yield broken rice bits rather than full grains.
-Be gentle during the marinating process. Be careful not to smash grains of rice with the wooden paddle.
My rice is too mushy:
-Too much water was used or the rice was covered before having a chance to cool long enough. If pressed for time, use a fan to help speed up the cooling process.
-The rice was allowed to steam too long in the rice pot.
My rice is undercooked:
-Cooking rice stove top can be tricky. If this was the case, try using a rice cooker.
-The rice was not steamed long enough.
-Not enough water was used.
-Spots of uncooked rice could mean that you have overloaded your rice cooker.
My rice is lumpy:
-Take the extra time to properly coat the rice with dressing while the rice is still hot.
-Make sure that you use enough of the vinegar dressing and be sure that the dressing is at room temperature.
My rice looks like coarse meal:
-Be extra careful when washing rice. Gently swishing should prevent rice grains from breaking during the crucial washing stage.
-Use higher quality rice. Sometimes, lower quality rice will yield broken rice bits rather than full grains.
-Be gentle during the marinating process. Be careful not to smash grains of rice with the wooden paddle.
Futomaki (Thick Roll) Method
When you know the basics, you can create your own customized rolls. Used this technique to make thick rolls with seaweed on the outside.
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Let roll rest seam side down on a cutting board at least 1 minute before cutting into 4-5 pieces.
For best results
Minimum number of ingredients: 3
Maximum number of ingredients: 6
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Let roll rest seam side down on a cutting board at least 1 minute before cutting into 4-5 pieces.
For best results
Minimum number of ingredients: 3
Maximum number of ingredients: 6
Hosomaki (Thin Roll) Method
When you know the basic technique, you can create your own custom rolls. Use this method to make thin sushi rolls with seaweed on the outside.
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the long end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Let roll rest seam side down on a cutting board at least 2 minutes before cutting 6 pieces.
For best results
Maximum number of ingredients: 1 + a tiny bit of a sauce, herb or spice
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the long end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Let roll rest seam side down on a cutting board at least 2 minutes before cutting 6 pieces.
For best results
Maximum number of ingredients: 1 + a tiny bit of a sauce, herb or spice
Uramaki (Inside Out Roll) Method
When you know the basics, it's easy to create your own custom sushi rolls. Use this technique to create rolls where the rice is on the outside of the roll.
Begin with a piece of 4in by 7in nori. Place the nori on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Cut into 6 pieces.
For best results
Minimum number of ingredients: 2
Maximum number of ingredients: 5
Begin with a piece of 4in by 7in nori. Place the nori on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Cut into 6 pieces.
For best results
Minimum number of ingredients: 2
Maximum number of ingredients: 5
A Sticky Foundation-Making Sushi Rice
All About Rice
Sticky Rice is the foundation of all great sushi as the definition of sushi is vinegar dressed rice. Though ingredients and freshness of fish may vary from one sushiya (sushi bar) to the next, it is the rice that truly determines an establishment’s uniqueness. Each itamae (sushi chef) usually has his or her own custom recipe for sushi rice.
The careful six step preparation of sushi rice should yield sufficiently seasoned, toothsome grains that are high in gloss and easily separated yet simultaneously sticky. In other words, sushi rice should easily adhere to itself and the sushi nori, yet grains should separate and disperse easily and evenly across the tongue with each bite. With flavorful rice, the amount of soy sauce needed is greatly lessened and sometimes completely unnecessary.
Six Steps to Perfect Rice
WASH RINSE DRAIN STEAM MARINATE COOL
From start to finish it takes about 1 1⁄2 hours to prepare sushi rice. Be sure to give each step the time it needs to be thoroughly completed.
Recipe
Yields: approx 8 cups
4 cups California short grain rice
4 cups minus 2 tablespoons water
Vinegar Dressing
1⁄4 cup unseasoned rice vinegar
1 tablespoon sugar
1 1⁄2 teaspoon salt
1⁄2 teaspoon freshly squeezed lime juice, optional
WASH Before cooking the rice, place in a medium sized bowl and swish with cold water at least 4 times to remove the excess starches.
RINSE Place rice in strainer and rinse thoroughly with cold water.
DRAIN Allow rice to drain in strainer for 10 minutes.
STEAM Place rice and measured water in a rice cooker. Start a timer or make note of the time. Rice is done after exactly 40 minutes.
MARINATE While the rice cooks, mix the vinegar, sugar, salt and lime juice if desired in a small cup or bowl. Set aside. Do not heat to dissolve sugar and do not refrigerate.
After rice is cooked, turn onto a large plastic or wooden cutting board making sure to omit any browned parts. With a wet wooden spoon, gently toss the rice with the vinegar mixture. Toss well ensuring that each grain is dressed.
COOL Allow rice to cool to room temperature. Cover with a damp, lint-free kitchen towel or paper towel.
Staying out of a sticky situation:
DO have plenty of dampened, lint-free kitchen towels or paper towels available for use. Sticky rice is just as it sounds-sticky!
DO inspect your kitchen area and clothes thoroughly after making sushi. Sushi rice is notorious for finding its way into other rooms and strange places. One usual suspect? Your shoes! Make sure to check the bottoms and sides of shoes, especially ones with deeply grooved bottoms to prevent rice from finding its way outside the kitchen.
DO wash hands before as well as during the process of handling sushi rice.
DON’T apply lotions or hand creams before making sushi. The rice will absorb any scent from hands.
DON’T handle strong onions or garlic with bare hands before making sushi.
DO remove rings, bracelets and watches while making sushi.
DO always remember to have fun!
Sticky Rice is the foundation of all great sushi as the definition of sushi is vinegar dressed rice. Though ingredients and freshness of fish may vary from one sushiya (sushi bar) to the next, it is the rice that truly determines an establishment’s uniqueness. Each itamae (sushi chef) usually has his or her own custom recipe for sushi rice.
The careful six step preparation of sushi rice should yield sufficiently seasoned, toothsome grains that are high in gloss and easily separated yet simultaneously sticky. In other words, sushi rice should easily adhere to itself and the sushi nori, yet grains should separate and disperse easily and evenly across the tongue with each bite. With flavorful rice, the amount of soy sauce needed is greatly lessened and sometimes completely unnecessary.
Six Steps to Perfect Rice
WASH RINSE DRAIN STEAM MARINATE COOL
From start to finish it takes about 1 1⁄2 hours to prepare sushi rice. Be sure to give each step the time it needs to be thoroughly completed.
Recipe
Yields: approx 8 cups
4 cups California short grain rice
4 cups minus 2 tablespoons water
Vinegar Dressing
1⁄4 cup unseasoned rice vinegar
1 tablespoon sugar
1 1⁄2 teaspoon salt
1⁄2 teaspoon freshly squeezed lime juice, optional
WASH Before cooking the rice, place in a medium sized bowl and swish with cold water at least 4 times to remove the excess starches.
RINSE Place rice in strainer and rinse thoroughly with cold water.
DRAIN Allow rice to drain in strainer for 10 minutes.
STEAM Place rice and measured water in a rice cooker. Start a timer or make note of the time. Rice is done after exactly 40 minutes.
MARINATE While the rice cooks, mix the vinegar, sugar, salt and lime juice if desired in a small cup or bowl. Set aside. Do not heat to dissolve sugar and do not refrigerate.
After rice is cooked, turn onto a large plastic or wooden cutting board making sure to omit any browned parts. With a wet wooden spoon, gently toss the rice with the vinegar mixture. Toss well ensuring that each grain is dressed.
COOL Allow rice to cool to room temperature. Cover with a damp, lint-free kitchen towel or paper towel.
Staying out of a sticky situation:
DO have plenty of dampened, lint-free kitchen towels or paper towels available for use. Sticky rice is just as it sounds-sticky!
DO inspect your kitchen area and clothes thoroughly after making sushi. Sushi rice is notorious for finding its way into other rooms and strange places. One usual suspect? Your shoes! Make sure to check the bottoms and sides of shoes, especially ones with deeply grooved bottoms to prevent rice from finding its way outside the kitchen.
DO wash hands before as well as during the process of handling sushi rice.
DON’T apply lotions or hand creams before making sushi. The rice will absorb any scent from hands.
DON’T handle strong onions or garlic with bare hands before making sushi.
DO remove rings, bracelets and watches while making sushi.
DO always remember to have fun!
What You Need to Get Started
You don't have to buy expensive sushi making kits in order to make good sushi at home. Here's what you truly need to make sushi at home.
Wire Mesh Strainer or Colander- You’ll need a strainer, plastic or wire, to allow the sushi rice to drain. If you don’t have one with small holes, a standard kitchen colander lined with lint-free kitchen towels should do the trick.
Rice cooker- Stovetop sushi rice is quite tricky. The rice recipe I've included only has the instructions based on using a rice cooker. (You should have one of these anyway. How else are you making those several servings of whole grain brown rice that you eat every week, right? Besides, you can use it for other stuff, too…like oatmeal.) Even a very inexpensive $10 one works better than attempting rice stove top.
Wooden or Plastic Cutting Board- If you don’t want to invest in a hangiri, a very expensive Japanese cypress bowl used solely for the purpose of marinating sushi rice, you’ll need a reasonable substitute. My favorite is a grooved, wooden cutting board. The barrier keeps the rice marinade from spilling all over the place. When using a wooden cutting board, make sure that you designate it Sushi Rice Only. Strong smells from garlic and onions, when a board has been cleaned, tend to seep into the rice.
But, a large plastic cutting board will also do the trick, although it will be much messier. Expect some rice marinade to flow over the sides and be sure to have a little more than what the recipe calls for.
You’ll want to avoid using anything metal and all forms of rounded bowls. You’ll need something with a flat bottom for the most even coating of the marinade and for optimal cooling.
And you’ll also need a cutting board to use as a work surface while making sushi. Both plastic or wooden cutting boards work just fine.
Wooden Spoon or Paddle – To gently toss the rice, you’ll need a wooden spoon or wooden rice paddle. The flatter, the better as a flat spoon glides right through the rice.
Sharp Knife- Japanese carbon steel knives hold a very sharp edge and are best for sushi. However, you don’t necessarily need Japanese sushi knives in order to make good sushi. Any extremely sharp kitchen knife will do for cutting sushi.
Maki Su (Bamboo Rolling Mat) – For most sushi, this inexpensive rolling mat is essential. The slats on the mat come in varying widths and most mats have a flat side. Always place the seaweed on the flat side of the mat. When making several types of sushi, it’s always nice to have two so that one can be covered in plastic wrap. Some people keep all of their maki su covered in plastic wrap for easy clean up, but I find that certain types of rolls turn out better when the mat is not covered in plastic wrap. And clean up is simple enough; just wash in warm soapy water using a brush to eliminate any rice.
Several Lint Free Kitchen Towels – Make sure that you use lint-free kitchen towels while making sushi. The sticky sushi rice can easily pull fibers from towels that will adhere like glue to your fingers and produce “hairy” sushi.
Bowl for Hand Water – Any sort of small bowl or cup that you can comfortably fit your fingertips into will work, but you’ll want to make sure that your dish of choice has some weight to it so that it doesn’t get flipped over.
The Sushi Pantry
Short or Medium Grain California Rice – It is important that short or medium grain rice is used for sushi. Long grain, basmati and jasmine rice are not suitable for making sushi rice.
Sushi Nori – The seaweed nori that is used for sushi usually comes two ways: full sized 8in by 71/4 in or half sized 4in by 71/4 in. If purchasing the full sized sheets, you’ll need to half them in width. Do this by folding the seaweed, a few sheets at a time, in half horizontally, then crease.
Look for seaweed that is crisp and shiny. Check to make sure that the seaweed isn’t broken or bent.
Unseasoned Rice Vinegar (I recommend Marukan) – Check the label and make sure that the only ingredients listed are rice vinegar and water. Those that have sugar and or salt added will greatly affect the quality of your rice marinade.
Salt
Sugar
Wasabi Powder – The hot green stuff! All you need to bring this potent powder to life is a little bit of water to form a paste about the consistency of toothpaste. When mixing water into wasabi powder, you’ll want to make sure that you’re in a well-ventilated area. Tubes of wasabi paste are also available for tear free enjoyment of this condiment.
Pickled Ginger Also known as sushi shoga or gari, this refreshing condiment is great for cleansing the palate. It comes packaged in many ways: in dry storage jars or in plastic bags, jars and tubs in the refrigerated section. Mostly, pickled ginger is pink, but natural undyed ginger is just as tasty.
Japanese Soy Sauce- Many people prefer to use low sodium soy sauce when eating sushi, but I always use the fully loaded stuff. Use whichever you please when eating sushi, but always use the fully loaded regular soy sauce for recipes like ponzu and gyoza dipping sauce.
Wire Mesh Strainer or Colander- You’ll need a strainer, plastic or wire, to allow the sushi rice to drain. If you don’t have one with small holes, a standard kitchen colander lined with lint-free kitchen towels should do the trick.
Rice cooker- Stovetop sushi rice is quite tricky. The rice recipe I've included only has the instructions based on using a rice cooker. (You should have one of these anyway. How else are you making those several servings of whole grain brown rice that you eat every week, right? Besides, you can use it for other stuff, too…like oatmeal.) Even a very inexpensive $10 one works better than attempting rice stove top.
Wooden or Plastic Cutting Board- If you don’t want to invest in a hangiri, a very expensive Japanese cypress bowl used solely for the purpose of marinating sushi rice, you’ll need a reasonable substitute. My favorite is a grooved, wooden cutting board. The barrier keeps the rice marinade from spilling all over the place. When using a wooden cutting board, make sure that you designate it Sushi Rice Only. Strong smells from garlic and onions, when a board has been cleaned, tend to seep into the rice.
But, a large plastic cutting board will also do the trick, although it will be much messier. Expect some rice marinade to flow over the sides and be sure to have a little more than what the recipe calls for.
You’ll want to avoid using anything metal and all forms of rounded bowls. You’ll need something with a flat bottom for the most even coating of the marinade and for optimal cooling.
And you’ll also need a cutting board to use as a work surface while making sushi. Both plastic or wooden cutting boards work just fine.
Wooden Spoon or Paddle – To gently toss the rice, you’ll need a wooden spoon or wooden rice paddle. The flatter, the better as a flat spoon glides right through the rice.
Sharp Knife- Japanese carbon steel knives hold a very sharp edge and are best for sushi. However, you don’t necessarily need Japanese sushi knives in order to make good sushi. Any extremely sharp kitchen knife will do for cutting sushi.
Maki Su (Bamboo Rolling Mat) – For most sushi, this inexpensive rolling mat is essential. The slats on the mat come in varying widths and most mats have a flat side. Always place the seaweed on the flat side of the mat. When making several types of sushi, it’s always nice to have two so that one can be covered in plastic wrap. Some people keep all of their maki su covered in plastic wrap for easy clean up, but I find that certain types of rolls turn out better when the mat is not covered in plastic wrap. And clean up is simple enough; just wash in warm soapy water using a brush to eliminate any rice.
Several Lint Free Kitchen Towels – Make sure that you use lint-free kitchen towels while making sushi. The sticky sushi rice can easily pull fibers from towels that will adhere like glue to your fingers and produce “hairy” sushi.
Bowl for Hand Water – Any sort of small bowl or cup that you can comfortably fit your fingertips into will work, but you’ll want to make sure that your dish of choice has some weight to it so that it doesn’t get flipped over.
The Sushi Pantry
Short or Medium Grain California Rice – It is important that short or medium grain rice is used for sushi. Long grain, basmati and jasmine rice are not suitable for making sushi rice.
Sushi Nori – The seaweed nori that is used for sushi usually comes two ways: full sized 8in by 71/4 in or half sized 4in by 71/4 in. If purchasing the full sized sheets, you’ll need to half them in width. Do this by folding the seaweed, a few sheets at a time, in half horizontally, then crease.
Look for seaweed that is crisp and shiny. Check to make sure that the seaweed isn’t broken or bent.
Unseasoned Rice Vinegar (I recommend Marukan) – Check the label and make sure that the only ingredients listed are rice vinegar and water. Those that have sugar and or salt added will greatly affect the quality of your rice marinade.
Salt
Sugar
Wasabi Powder – The hot green stuff! All you need to bring this potent powder to life is a little bit of water to form a paste about the consistency of toothpaste. When mixing water into wasabi powder, you’ll want to make sure that you’re in a well-ventilated area. Tubes of wasabi paste are also available for tear free enjoyment of this condiment.
Pickled Ginger Also known as sushi shoga or gari, this refreshing condiment is great for cleansing the palate. It comes packaged in many ways: in dry storage jars or in plastic bags, jars and tubs in the refrigerated section. Mostly, pickled ginger is pink, but natural undyed ginger is just as tasty.
Japanese Soy Sauce- Many people prefer to use low sodium soy sauce when eating sushi, but I always use the fully loaded stuff. Use whichever you please when eating sushi, but always use the fully loaded regular soy sauce for recipes like ponzu and gyoza dipping sauce.
What is Sushi?
The first time someone "explained" sushi to me, I was astonished. Why would anyone in their right mind willingly want to eat raw fish? After all, some fish smelly fishy and I could hardly stand to smell it. So why would I want to eat it raw? In my mind, I picture picking up a limp piece of catfish and placing it on my tongue. Immediately childhood memories of the daily spoons of cod liver oil my Grandmother gave us flooded my imagination. It was terrible having to hold my nose, swallow the oil, then spend the next few hours trying to find something, anything, that would relieve my tastes buds of the horrid fishy flavor. And this is what I imagined sushi, raw fish, to be.
It wasn't until years later that I learned the truth about sushi. And thank goodness! I can't imagine a life without sushi. It's delicious and there's truly no other type of cuisine like it. And because there are so many misconceptions out there concerning sushi, I've made it part of my mission to help clear the air.
So what exactly is sushi? Sushi is the name reserved for vinegared rice. It generically includes all forms of a highly specialized cuisine that has vinegared rice as its base component. Sometimes it involves raw fish. Sometimes it doesn't. And sometimes there is no seafood at all. Sushi can contain almost anything. the possibilities are endless.
Oh, and for the record, though I despise the taste of cod liver oil, I love the taste of fresh, raw fish!
It wasn't until years later that I learned the truth about sushi. And thank goodness! I can't imagine a life without sushi. It's delicious and there's truly no other type of cuisine like it. And because there are so many misconceptions out there concerning sushi, I've made it part of my mission to help clear the air.
So what exactly is sushi? Sushi is the name reserved for vinegared rice. It generically includes all forms of a highly specialized cuisine that has vinegared rice as its base component. Sometimes it involves raw fish. Sometimes it doesn't. And sometimes there is no seafood at all. Sushi can contain almost anything. the possibilities are endless.
Oh, and for the record, though I despise the taste of cod liver oil, I love the taste of fresh, raw fish!
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