The Secrets to Making the Perfect Sushi
The Secrets to Making the Perfect Sushi
By Gisella Caselli Leniz
SUSHI it is a plate of Japanese origin with rice cooked decorated with vinegar of rice, or homemade sushi vinegar and sugar. This preparation is very popular and you can get it world wide and is the most popular food in Japanese gastronomy.
The most of the people associated sushi with seafood or raw fish but, you can also find vegetables or egg, or even deep fry sushi and cook food can also accompany the rice.
The most of the time Sushi is prepared in small portions, mouthful size and can have different shapes and figures.
- When Sushi is presented in a roll of seaweed, (called nori) the name is Maki.
- When presented in a shape of a little ball, with fish (Salmon, Prawn, Tuna) placed over the ball of rice it would be called Nigiri.
- Little balls of rice with a strip of Nori around filled with vegetables or any kind of Roe (fish eggs), like Salmon Roe will be called Gunkan.
- Sashimi is just raw fish without rice and there is a lot more, just to name a few……..
The most important tips for an excellent homemade sushi:
First you have to make sure that you have all the equipment necessary to make your sushi, like the sushi mat, cling film (BELIEVE IT OR NOT This is going to come in very handy – A little secrect that helps alot when Rolling the perfect Sushi Roll), cutting board, a sharp knife, and a pot
Then make sure you have all the ingredients necessary for sushi, like: Nori (sea weed), short grain rice, Wasabi, Pickled Ginger, Soy sauce, rice vinegar or your own homemade vinegar for sushi, the ingredients primarily depend on the recipe you have chosen.
How to make the perfect sushi rice
- First you have to rinse the rice(short grain) very well, until the water is clear (about 8 to 9 times),
- Place the rice in a pot and cover with clean water. The water level should be approximately 2,5cm above the level of the rice. Cook on a average fire, covered, until the water is boiling, this should take approximately 10 min. Then lower the flame and cook for 6 to 7 minutes more.
Finished this, by raising the flame (Hot flame is required) for 10 seconds.
Rest for 15 minutes, and most important is that the pot should not be opened as the steam plays a important role in getting the Sushi Rice to perfection.
- Put the rice in a pot or bowl – Wood or Plastic (Do not use metal or glass as the materials of these products retain heat, WHERE as we want the exact opposite to happen.)
- Pour Rice Vinegar ( or HomeMade Vinegar – to be found on my blog with loads more info regarding Chef Secrets) on the rice once again approximately 2/3 of the dressing, slowly while stirring the rice smoothly with a spatula or spoon (preferably wood).
(1 cup per each kilo of rice and 1 ½ of rice vinegar per kilo of rice)
- Stir well so that the dressing is impregnated. Leave to rest for 10 minutes and cover with a humid and clean cloth.
Stir from time to time.
Once the rice has cooled down it will be ready to use.
YOU want to make Sushi at home like the Chef’s, and want to know more about those KITCHEN secrets, please feel free to hop over to my blog, I regularly update my blog and post videos and demos that would make the learning curve so much easier. Please feel free to place a comment and I will respond to any request or questions promptly…. So head over now and discover THE SECRETS OF THE KITCHEN at http://gisellacaselli.wordpress.com
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How To Make Sushi | MySushiSet | 05 September 2009 |
