How to Make Gimbap – Korean Sushi
By Johny Young Lee

Gimbap is the Korean version of the traditional Japanese dish, sushi. Gimbap is literally “seaweed rice” in Korean. You can have a variety of ingredients and it’s simple to make. You can also get a lot of people together to make it. In Korea, it’s traditional for mothers to have some quality talk while making gimbap. Here’s how to make this dish.

For this version of gimbap, we will use the following ingredients: rolling seaweed (the other type of seaweed is brittle and is not suitable for gimbap, rice, crab meat (in the Korean dish, imitation crab meat is more widely used because real crab meat is too expensive), spinach, pickled radish, sausage(or spam), fishcake, carrots, and a bamboo mat.

Before we start cooking, we need to prepare the ingredients. The imitation crab meat we can leave alone because it’s already prepackaged. As for the spinach, blanch the spinach and chop it into small pieces. As for the pickled radish, sausage, fishcake, and carrots, thinly slice them so that you can put a little bit of each into each roll.

Now it’s time to actually make the gimbap. Take out a sheet of seaweed and spread rice over it. Leave about and inch and a half on the top of the seaweed so that you can roll it up easily. Put a little bit of each ingredient on a single line and roll it up using your bamboo mat. To keep the ingredients from spilling out, hold them in with your thumb as you are rolling the seaweed.

That’s it for making gimbap. It’s inexpensive to make and filling. Teach this easy recipe to your friends so that they can each make their own gimbap.

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Know Your Sushi
By Whitnee Haston

Originally the word “Sushi” referred to the vinigared rice that was placed under fish that was being preserved. The vinegar, salt and sugar from the fish would seap into the rice, which was initially discarded. Nowadays Sushi refers the rice as well as the fish that is used. There are many different types of Sushi and here they are.

Traditional Roll: 2-3 oz of sushi rice flattened (leaving a 1/4-inch gap on the far side for the seam) on a 1/2 sheet of nori; fill with cucumber and roll; cut into 8 pieces

Reverse Traditional Roll (this is what I call them): 3-4 oz of sushi rice flattened on a full sheet of Nori (leaving a 1/4-inch gap on the far side for the seam; flip nori over and add desired ingredients; roll in Makisu (bamboo mat); cut into 8 pieces

Hand Roll: 1-2 oz of sushi rice placed in the middle of 1/4 sheet of nori (quarter nori into squares); to the top of the rice add your vegetables or fish and then roll like a cone.

Nagiri Sushi: this is a ball of rice with fish on top. 1 oz sushi rice; form into an oval; on the piece of fish add a dab of wasabi and then place, wasabi side down, on top of the rice

Sashimi: Slices of fish with out rice. Simply slice your fish thinly and place on a small plate. You can top with jalapenos, soy sauce, sesame oil, sesame seeds, ponzu, yuzu, sriracha, spicy mayo or vegetables.

Gunkan: 1 oz of sushi rice, two fingers wide; wrap the circumference with a strip of nori; top with vegetables, uni (sea urchin), or any type of roe.

Unagi (Seat Belt): 1 oz of sushi rice, two fingers wide; place fish on top; wrap with a thin strip of nori

Chirashi: assorted sushi placed or scattered over sushi rice in a bowl.

Next time you go get some Sushi impress all of your friends with your new found knowledge.

Enjoy

I started my culinary career as a child cooking in the kitchen with my dad. He loved food, loved to cook and loved to create, and so the seeds were planted. After college I wasn’t sure where to go from there. I tried teaching and didn’t like the academics, let me teach the fun stuff. Then I sold my soul and went to work in an office, I quickly learned this was not for me. All the while I knew there was something better for me. Something that would get my creative juices flowing and give me the purpose in life that we all desire.

From there I attended culinary school and proceeded to gain as much knowledge of the culinary industry as I could, still feeling that there was something even better out there for me. This is when it hit me. I had entered the culinary industry for one simple reason – I wanted to create food that would make people happy. After working in several upscale restaurants, I realized that I didn’t get the chance to be very creative and, more importantly, I didn’t get to see the looks on the customer’s faces. Thus I created http://www.cookingrevealed.com

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Sushi Rolls – Another Most Popular Item of Japanese Cuisine
By Kimiko B Shisumo

Sushi rolls are the most popular form of sushi. Japanese and American restaurants serve two types of sushi to their patrons.

Seaweed called nori on outside of sushi is one variety of sushi rolls. The second type has nori inside the roll.

Whether or not the nori is on the outside or inside of the roll can dramatically change the flavor and texture of the sushi. Nori enthusiasts often prefer seaweed on the outside of their sushi rolls.

This style of sushi roll is called futomaki. Sushi rolls that have nori inside them are called uramaki. Futomaki is preferred to uramaki as it is more popular and and traditional in form.

A sushi restaurant or sushi bar, even a grocery store, would supply you the futomaki variant. Even though futomaki is vegetarian it is served with toppings of fish eggs.

Generally futomaki is cut into pieces and then served. However, on certain Japanese festivals it is offered as a roll. Since Japanese prefer to eat with their fingers, uramaki is not a preferred choice. As uramaki is has a tendency to be sticky and it falls apart under pressure, it is difficult to eat it either with fingers or chopsticks.

A uramaki sushi roll, on the other hand, is non-vegetarian in nature and is served with sesame or fish egg toppings. Uramaki has primarily originated in North America since its natives are not fond of coating on futomaki.

Hosomaki stands out in the entire sushi rolls family. Like futomaki, hosomaki is wrapped with the nori on the outside of the roll.

There are four primary types of hosomaki. These include Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki.

- Kappamaki that has cucumber as its main ingredient is said to cleanse the palate after eating raw fish dishes and its accompaniments.

- The red color of tuna fish gives tekkamaki its name and base ingredient.

- Negitoromaki is filled with tuna and scallions. Fatty tuna is commonly used in this type of sushi roll.

- Lastly Tsunamayomaki has canned tuna and mayonnaise in it. This is considered a home style sushi, and can be made by virtually anyone easily.

Kimikoshi Sumo is a Japanese food expert and self proclaimed perfectionist. Her sushi help website at http://www.hereishelp.com offers simple yet delicious fish rolls for creating the perfect meal on a fixed budget. Kimi’s cooking book on sushi “Introduction to Sushi” is jam packed with tips for lip-smacking rolls.

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How to Start the Best Sushi Restaurant Around Town
By Justin Bryce

You have always wanted to go into business for yourself and you love Japanese food. Starting a sushi business may be just the opportunity you seek. It takes lots of planning and commitment to create a successful restaurant venture. There are also some basic decisions to make, such as whether you want a high end or more value-focused enterprise. Regardless, sushi machines can ensure consistent quality and improve the flow of your kitchen. Take a deep breath and jump in with both feet to start your successful sushi business.

Every business enterprise requires the same fundamental building blocks. Start with a solid business plan. Without this you’ll have a hard time finding investors to support your project. Even if you’re independently wealthy chances are pretty good that you’ll want financial backing to get a good start. After all, you’ll need cash to buy all the tables, chairs, kitchen machines and the myriad other things necessary to hit the ground running. Not to mention the costs of renting a business site and applying for a liquor license.

Part of this business plan is determining exactly what kind of sushi business you want to start. There is a big difference between a high end sit-down restaurant and a conveyor belt sushi joint. This basic decision determines everything from the décor to the menu, vendors and even the staff. With the conveyor belt option you can train people to use specialized machines to make consistently good sushi. Color-coded plates add to the atmosphere and let customers know how much they are spending. Of course, there’s the conveyor belt itself. You can get creative with a train or boats that carry each plate in front of the sushi bar.

Technology has made starting a sushi business a lot easier. There are a variety of machines that make it simple to consistently create high quality sushi. With some training, your staff can use rice mixers, onigiri robots and maki cutters. These allow you to easily make delicious rice in an assortment of shapes. Your customer will always have great experience eating at your restaurant. These machines improve the flow of your kitchen and allow your staff to focus on supplying great customer service. It’s easy to purchase these sushi machines online. Look for companies that offer training and machine maintenance so that you get the most out of your purchase.

Opening a sushi business can be a big undertaking. Make sure you give yourself the best chance for success by crafting a sound business plan that includes your vision for the type of restaurant you want. If you opt to start a conveyor belt place, then you’ll want to create a casual and fun atmosphere. Of course, you’ll also want to ensure consistent quality by using the latest technology. The right supplier will be your partner providing training, installation and servicing of your machines. The biggest benefit to opening your own sushi business is that you get to enjoy delicious hand rolls any time you want.

Let the Nigiri Machine do the magic of your sushi business needs. The owner Melvin Wee understands that every sushi need to reach the art of perfection, with the use of sushi making machines this can be attained.

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Sushi Plates – A Reasonable Investment For Sushi Lovers
By Serena Pulman

There are so many sushi lovers who love to eat it every day. Even though they love to eat it, they don’t favor to study and make their own sushi at home. They also do not have the intention to go out and eat sushi every day. For such people put in on sushi plates will be nice suggestion to make better the way they have their sushi food at home. This will give the feeling of having sushi in its accepted. way.

There are several selection for the plates available in the market. Hence the selection will also be a difficult thing for you. While selecting sushi plates, you need to consider several feature like the size, number, color, and design of plates. When you are buying the plates for home, it should be of high worth than that of the plates in sushi restaurants.

In restaurants, where the meals are taken out, they use plastic sushi plates. They are in separate colors and grades and highlight the worth of sushi meals in it. Same is the case with sushi bars. But in high group restaurants, they serve sushi meals in wooden or lacquered sushi plates. It makes their sushi to look like a work of art. The chef of the restaurants also prefers to see their food items as a work of art.

There are some table behavior that need to be followed while eating out sushi in some restaurants. It includes, you never take food you are not certain about. That is, you should take only those foods which you are sure will eat. It is considered as a bad manner to leave the taken food in table without out eating. Another thing is that, you should eat every piece of sushi in one gnaw whenever possible.

Even though eating in one gnaw is the general rule, it can be violated at times. For sushi like temaki and inari, for which more than one gnaw is not possible, it is allowed to take in more than one gnaw. But for other sushi like maki, sashimi and nigiri, more than two gnaw is not accepted as a good tradition.

While eating in a restaurant, you should take care of the plates in which you are eating. Even though you are eating in plastic plate, it should be taken care as if in the case of porcelain. Neatly heap your sushi plates when you eat out in kaiken restaurant. It helps the waitress to collect the plates which will help him to count your portion of sushi.

The worth of sushi food can be counted based on the mold of sushi plates they are using, especially in case of kaiken restaurants. You can purchase sushi plates from specialty cutlery stores and Asian markets directly or you can get it by ordering online.

Get further facts on sushi restaurant and sushi plates.

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