How To Make Sushi- Prepare Sushi Recipe- Japanese Food

<body topmargin="0" leftmargin="0"> <div style="position: absolute; width: 569px; z-index: 1; left: 17px; top: 32px" id="body">  <h1>How to Make Sushi.</h1> <p>This UK based site contains instructions to make great sushi for yourself and for a really exciting new way of entertaining. Sushi is healthy food, which those who care about maintaining a healthy heart will be pleased to enjoy without conscience. </p> <p>Keywords: how to make sushi sushi recipe sushi making how to make sushi tuna salmon recipe Japanese cooking rice food eating soy health tofu wasabi.</p> <h2 align="center">How to Prepare Sushi at Home</h2> <p>The Avocado Pear is used in <a href="method/makimethod.html">California Rolls</a>, (which are best rolled with the rice on the outside of the Seaweed). Don't be afraid of Avocado. Many people talk about the Avocado as being full of fat and really bad for you. In fact, the Avocado is GREAT food. <a target="_blank" href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5">The fats in Avocado are good fats</a>.. mono-unsaturated fats (like those in Olive Oil) which raise the good HDL Cholesterol levels in the bloodstream, which in turn help neutralize the harmful LDL Cholesterol in your blood.</p> <p></p> <h2 align="center">Healthy Sushi</h2> <p>Avocado has a wonderfully buttery texture and nutty, flavour. At their best Avocados can taste vaguely 'oniony'.</p> <p></p> <p></p> <p>In my opinion, the 'Haas' avocado has the best flavour, it's richer and nuttier. They can be identified by their darker appearance (more purple than green), plus their skin is much coarser and bumpy.</p> <p></p> <p></p> <p>Choosing the right Avocado for Sushi is VERY important. There is nothing worse than eating California rolls with under ripe, firm avocado. The ideal texture is buttery. Don't be afraid to gently squeeze an Avocado in the palm of your hand before you buy it, it should just 'give' a little.</p> <p></p> <p></p> <p>The best Avocados I've found (in the UK) are from Waitrose Supermarket, it sells two-packs of "Ripe and Ready to Eat" Avocados.. although on occasions I've found them over ripe, indicated by blackening inside the flesh!!</p> <p>Another important point: Its best to not to store the avocado in the refrigerator for at least two hours before serving, it will be far too cold, and firm in the mouth, and the taste is spoiled.</p> <h1>Sushi Recipe</h1> <p></p> <p></p> <p>First of all, you should <a href="ingredients/rice.html">prepare the rice</a> as described in the section on ingredients, then mix it with the <a href="ingredients/sushisu.html">sushi-su</a><a href="#Anchor-Fi-9444">.</a> I'm always in a hurry, so I stretch out about 0.5 metre of kitchen foil, shiny side up, and spread the rice in a thin layer all over it to help it to cool quickly and also to give me a neat layer for spreading onto the <a href="ingredients/seaweed.html">Nori Seaweed</a>.</p> <p></p> <p></p> <p></p> <p></p> <p>Then, when the rice is cold, take your <a href="ingredients/mat.html">sushi rolling mat</a>, and place a sheet of the nori seaweed on the part of the mat closest to you. Two points... 1) If you are making "inside-out" California rolls, remove about 1/3 of the seaweed sheet with a sharp knife and discard. and 2) if your seaweed has a rough and a smooth side, lay it on the mat rough side up, it makes the rice stick and spread easier.</p> <p></p> <p></p> <p></p> <p></p> <p>Now, let's assume you are making a California Roll....</p> <p></p> <p></p> <p>With a wooden spatula or rice paddle, spread rice evenly over the front 3/4 of the seaweed, leaving the last 1/4 bare and also trying not to spread too thickly or mash the rice unduly. It helps to wet your wooden spatula regularly. Try to cover right up to the front edge as much as possible.</p> <p></p> <p></p> <p></p> <p></p> <p>Now the tricky California roll t!, with thumbs and fingers take hold of the back edge of the seaweed which has no rice spread on it, and lift it off the mat and flip over the seaweed sheet, so that the rice goes face down onto the mat. (this is easy with the first California roll, but subsequent ones stick more as the mat gets stickier!!)</p> <p></p> <p></p> <p></p> <p></p> <p>Once you've flipped the rice over, lay your ingredients in a line about 1/4 the way in to the seaweed, for California rolls use <a href="ingredients/avocado.html">Avocado</a>, <a href="ingredients/crabstick.html">Crabstick</a>, <a href="ingredients/cucumber.html">Cucumber.</a> Optionally you can additionally use strips of <a href="ingredients/salmon.html">fresh salmon</a>, (the trimmings of any salmon you used to make nigiri sushis are useful for this) and sometimes I add finely chopped spring onion too.</p> <p></p> <p></p> <p></p> <p></p> <p>Then roll the seaweed from the front, starting it by hand, tucking it over with your fingertips so that all the ingredients stay together....</p> <p></p> <p></p> <p></p> <p></p> <p>Then finally finish off by picking up the mat as shown, and roll tightly into a neat, compact roll.</p> <p></p> <p></p> <p></p> <p></p> <p>When you've rolled it, leave it to stand for about 5 minutes. If desired you may then roll the roll over a layer of <a href="ingredients/sesame.html"> toasted sesame seeds</a> but not everyone enjoy that, (those with a nut allergy may not thank you!!)</p> <p></p> <p></p> <p>Then slice into 6-8 pieces with a sharp wetted serrated knife. Arrange the roll pieces on a plate (good presentation is essential).</p> <p></p> <p></p> <p>Serve at room temperature. NEVER SERVE SUSHI FROM THE REFRIGERATOR! it destroys the texture and flavour.</p> <p></p> <p></p> <p>California rolls!!... Enjoy!!</p> <p></p> <h2>How To Make Nigiri Sushi</h2> <p>First of all, you should <a href="ingredients/rice.html">prepare the rice</a> as described in the section on <a href="index.htm">ingredients</a>, then mix it with the <a href="ingredients/sushisu.html">sushi-su</a>. I'm always in a hurry, so I stretch out about 0.5m of kitchen foil, shiny side up, and spread the rice in a thin layer all over it to help it to cool quickly, although if you have more time, it probably best when making Nigiri sushi to just let the rice cool in a bowl.</p> <p>Then slice your fish (<a href="ingredients/salmon.html">salmon</a>, <a href="ingredients/eel.html">eel  (unagi)</a>, <a href="ingredients/tuna.html">tuna</a>, yellowtail, red snapper etc.) into slices of about 17mm x 45mm x 2mm thick. Any trimmings can be used to put into <a href="method/makimethod.html">Maki rolls</a> or frozen for later use in a fish pasta dish for example.</p> <p></p> <p></p> <p></p> <p>Once you have all your fish and rice ready, you can start making the Nigiris. First have a bowl of water with a liberal amount of rice vinegar in it to regularly wet your hands. Dip your (left or right) hand into the water and leave it wet.</p> <p></p> <p></p> <p></p> <p></p> <p>For each Nigiri, take a small palm full of rice and squeeze it firmly until it sticks firmly together.</p> <p></p> <p></p> <p></p> <p></p> <p>Put it down on a flat clean surface. Repeat as necessary for each Nigiri. Then using two thumbs and two forefingers, neatly shape the rice into 'cigar' shapes.</p> <p></p> <p></p> <p>Optionally, add a small piece of <a href="ingredients/wasabi.html">wasabi</a> to each nigiri....</p> <p></p> <p></p> <p>Then lay the fish over the top of the rice, gently shaping it over the top of the rice. Serve at room temperature. NEVER SERVE SUSHI FROM THE REFRIGERATOR!, it destroys the texture and flavour.</p> <p></p> <p></p> <p>Et voila.. Nigiri Sushi!!... Enjoy!!</p> <p></p> <p></p> <h2>Sushi Seaweed</h2> <p></p> <p>Un-toasted seaweed, "Nori" is black and needs to be toasted before use. "Sanchi" branded nori comes un-toasted. To toast it you place it under a very hot grill for a few seconds.. and you need to watch it carefully.. it toasts very quickly. It will turn dark green when ready. Alternatively you can take the easy way out like me and buy it already roasted. The brand I buy is "Yutaka"</p> <p></p> <p></p> <p>Nori Seaweed is very good for you. It contains iodine and minerals. Nori Seaweed is used for the<a href="method/makimethod.html"> maki rolls</a> and for the larger hand-rolls (Teka Maki) which are very tasty.</p> <p>sushi recipe japanese sushi sushi japanese recipe how to make sushi nigiri sushi recipes making sushi sushi rice recipe sushi history how to eat sushi japanese cuisine sushi recipes nigiri-zushi rice japanese food sushi roll sushi rice how to make sushi rice about japanese sushi sushi information maguro sushi tuna sushi eel sushi anago tamago ika squid sushi shrimp sushi japanese sushi </p> <p><font color="#808080"> <span style="font-size: 10px">Key Terms: Making Sushi, How to Make Sushi, Sushi Recipe, Eel, Unagi, Salmon, California Roll, Roll your own sushi, Rolling sushi, Sashimi, Japanese food, Sushi Restaurants, Tuna, Salmon, Hamachi, Yellowtail, Toro, Fatty Tuna, Sushi Rice, Rice Paddle, Japanese Tableware, Sushi Guide, Making Sushi at Home, Asian Food Recipes, Sanchi, Kokuho Rose, Suntory, Mirin, Mitsukan, Vinegar, Chop Sticks, Kikkomann</span></font></p>  <p></p> <p align="center" style="text-align: center"><a href="sitemap.htm">Making Sushi Guide Site Map</a></p> <p align="center" style="text-align: center"> <a href="http://www.viewlondon.co.uk/Sushi-and-Sashimi-Restaurants-recommended-london.html"> Sushi Restaurants in London</a></p> <p> </div> </body>