By Steve J Gerwig

Other than a good reference book that will show you how to make sushi at home, you will need some basic equipment that most home kitchens already have.

But just to be sure here is a list of that equipment:

Cutting Boards

Wood is better than plastic because it is more resilient and less likely to dull your knife. It also looks better than plastic. You could probably get by with just one but it is quicker if you have more than one so you could cut different ingredients without having to stop and wash the board each time.

Strainer

A fine mesh strainer is a necessity for washing some of the thinly cut ingredients that are required for most sushi dishes.

Grater

You also need a fine one of these. There are some sushi that requires finely grated ingredients for looks as well as taste.

Measuring Cups and Spoons

Accuracy is king in these recipes. A dash too much or a pinch too little can change the whole complexity of the sushi you are making. Make sure the measuring implements are accurate and have plenty of gradations to them.

Nonstick Fry Pan

Some sushi requires cooking. You don’t want to have to use any oil when cooking those ingredients. It spoils the flavor.

Plastic Wrap

Don’t skimp here. You want a wrap that is not so thin that you can’t control it. This is used when you are rolling with the bamboo mat so you have to be able to manipulate it very well.

Tweezers

Some of the fish you use may come with the bones still in them. You need tweezers to help you get them all. Nothing is worse than a mouthful of fish bones after you plop your sushi in your mouth. The tweezers should have a broad tip and be ribbed on the inside to help hold on to the bones.

Vegetable Peeler

Another item you don’t want to skimp on. You need a good ceramic one that is well built and very sharp. You will need these to peel vegetable as well as make those cute little curls to decorate the plates with.

There you have it. This should be the bases for a good sushi kitchen. These aren’t the only tools you will need but it will give you a good start anyway.

Steve has been writing articles on a wide variety of subjects. Come visit my latest site at http://philandtedstrollers.net/. You will find information and reviews from other Phil and Ted Strollers owners here.

Article Source: http://EzineArticles.com/?expert=Steve_J_Gerwig

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By Bonnie McFyde

Sushi started in the 7th century when the Japanese presented the process of pickling. Fish was packed with rice and as it fermented, lactic acid was made. This long procedure (taking two months to a year) gave the fish the signature flavor that is now known as Nare-Sushi. Sushi making has since grown into a culinary art that has been mastered by chefs around the world and sushi itself became known as the pieces of raw fish placed rice on or wrapped in seaweed (nori), rolled and cut into slices. Stylish Sushi restaurants are popular for their ambience, sake (rice wine) and exhibitions the chefs put on of their knife skills as well as the excellent sushi. There are many different types of sushi:

1. Nigiri-zushi – bundles of rice, topped with wasabi and fish.

2. Sashimi is simply raw fish, sliced thinly, served without rice.

3. Chirashi-zushi or sushi salad is prepared in a bowl, with several different kinds of fish and vegetables mixed in with rice.

4. Maki-zushi is rice and seafood, rolled up in nori seaweed. This is the most popular type of sushi

If you want the sushi without the restaurant, this beginners’ guide to Maki-zushi will get you on your way.

Required Materials

Japanese rice

Japanese rice vinegar

Meat: Sashimi-Grade fish (fish that has been frozen at under -4 F for to kill any parasites) shellfish tofu or eggs

Vegetables: avocado, carrots, and cucumber

Nori – thin sheet of seaweed

Ginger root

Wasabi

Soy sauce

Sushi (bamboo) mat

Chopsticks (optional)

Sharp kitchen knife

Instructions

Part one: Preparing the rice

Step one:

Warm the rice vinegar with and dissolve sugar and salt in it.

Step two:

Wash the rice in cold water.

Step three

Steam in a rice cooker or boil water add the rice, then cook over very low heat until the water is vaporized. This will leave the rice sticky and just right for placing on on your nori. Use the rice soon after preparing it, or cover it with a damp towel to keep it damp.

Part two: Rolling and Cutting the Sushi

Step one:

Put a sheet of clear plastic wrap over the bamboo mat.

Step two:

Spread the Nori down on the bamboo mat with the shiny side face down

Step three:

With damp hands, take the cooked rice and put it onto the Nori. The layer of rice should be thin enough so that you can see the nori under it.

Step four:

Leave approximatly half an inch of space at the edge of the nori furthest from you. Put a little warm water on it to permit the two sides of nori stick together.

Step five:

Place your constituents in the center of the nori.

Step six:

Using the closest edge of the bamboo mat, roll the sushi away from you.

Step seven:

Tighten the roll as you go, do not make it too tight as the fillings will fall out

Step eight:

Unwrap the sushi mat (if rolled correctly, it will not fall apart).

Step nine:

Place the bamboo mat over the roll and press to compress the roll further.

Step ten:

Place the roll on to a cutting board. Slice it first down the middle. After that you can cut it into sixths or eighths.

Step eleven:

Serve roll on a flat plate, garnished with wasabi and ginger root.

To eat, put a small amount of soy sauce into a small platter or bowl, put wasabi and ginger root onto a roll and dip in the soy sauce and then place the entire roll in your mouth and enjoy!

Tips and warnings:

1)Only use Sashimi-Grade fish when making sushi, regular frozen fish is not safe to be eaten raw and can result in serious cases of food poisoning. In order for seafood to be safe for consumption in sushi, it must be frozen at under -4 F for a significant enough time to have killed any parasites.

2)At all times use Japanese rice, regular rice is not sticky enough and the roll will fall apart.

Please visit these links for more information on: How to Make Sushi and Make Sushi.

Article Source: http://EzineArticles.com/?expert=Bonnie_McFyde

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This guy must be a pro the way he handles the knife and foods. So efficient!
The end result is beautiful. This shows that if you are creative enough, you can invent your own sushi and name it the way you like. A lot of rice is used in the process of making Futomaki. Great idea for potluck or sushi party.

I’m trying to eliminate all types of animal killing. I’m not a 100% vegan, but I’m striving for it so that I can eat and live in good conscience. The video shows how to make vegan sushi, but it looks a bit sloppy with rice all over the place. Have a bowl of water nearby and keep your hands wet to avoid rice sticking to your hands and everything else.

I wonder how they came up with the name “sumosan.” The roll has nothing to do with a sumo wrestler, but it has all the ingredients I love. Avocado, crab, shrimp and salmon roe make a lovely combination for me. The sushi making process looks simply enough or perhaps the chef makes it look easy. The final presentation looks very appealing!