How to make sushi – Art of preparing delicious sushi rolls

by Ouriel Ouaknine Writer

Preparing sushi is an art and needs skills to achieve perfection. How to make sushi often sets many worrying. There are different types of sushi.

Maki sushi includes seaweed or fish wrapped in a roll of seaweed or nori. There are two variations, namely – Futomaki and Hosomaki. Futomaki refers to a fat form of maki which comprises of two or more fillings. Hosomaki, on the other hand, is a form of maki which has only one filling.

One of the most popular types is Nigiri sushi. It is given the right and desired shape making use of hands. Primary ingredients include slices of raw fish, tamago, seafood or several other toppings. Then wasabi is placed between shari or a thumb-sized chunk of vinegared rice and slices. In Japan, Nigiri Sushi is served to couples because it is considered as a symbol of harmony and peace.

Uramaki, on the other hand, is similar to maki. Instead of inside, rice is placed right on top of the nori sheet. It comprise of more than two fillings. It can also be topped with a fish or thin slice of avocado. It is hit in Western Sushi bars.

Making Sushi

Maki

•           Start with feeling your nori sheet. While one side is rough, the other is smooth. Roll down nori sheet with rough side facing upwards towards you.
  
•           Then wet your hands and bring a handful of rice and roll into a ball. You need to wet your hands so that your rice does not stick to palms. Make sure you dry your hands before starting working on nori sheet. Have bowl of water as well as dry towel handy where you are working.
  
•             Place carefully and equally spread the ball of rice on nori sheet. It is important to note that layer of rice covers the entire nori sheet, excluding near about 2cm part from the upper most margins. Leave it uncovered for properly closing sushi rolls.
  
•              Next, place slice of fish by the edge of nori and add nearly one to three pre-cut slices of vegetables such as green onion, cucumber, asparagus and carrot among others. Along with rolling the mat to closer edge, close nori as well. Give it a shape similar to rectangular shaped hill whilst tightening it from the upper area.
  
•         Roll it continuously and mover forward. While doing so, give it rectangular shaped hill steps. It is here that you need to make sure that every roll or move you make is tight until it reached end part. Always pressure on three sides of sushi roll, particularly along tops. This will help in tight rolling. 
  
• ·         Then cut this roll into small units of sushi using a wet, sharp knife.
  

Nigir Sushi

•         First, wet your hands. Have twenty grams of sharior vinegared rice. Give it ovalic or long forms. Make use of the rice as base with fish on its top. Make sure that the bottom is top rounded as well as flat.
  
•       Measurements have an important role to play, thus follow them carefully. If you are planning to prepare fish nigari sushi then you need to have a slice of fish. It should be 5cmX3cm in rectangular size and 1cm thick. If it is smaller, slice it about 45 degrees.It maximizes surface of fish. Then pea-sized parts of wasabi and smear them in the middle of fish slices. Wasabi helps in making your fish slices glued into your vinegared rice or shari.
  
•         Place the fish slice facing down with wasabi. Spread this gently on the rice top.Then press it firmly so that it gets stick to the rice. Use your one hand to hold your sushi sides of nigari while other to press it from upper part.
  

Above slated are two ways to make sushi using maki and nigir. Technology has made things all the more easier today. How to make sushi - has become all the more easier and faster with the easy availability of sushi maker. You can now place an order for sushi maker with Yomo Sushi and enjoy preparing different types of sushi rolls. 

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Created on Dec 31st 1969 18:00. Viewed 0 times.

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