8 easy steps to great sushi by david fishman - dishes to avoid soy at a sushi restaurant

I really had to recommend sushi while preparing something delicious, cheap and nutritious.
Sushi is very delicious in Japanese cuisine. it can be cooked by itself. it is very interesting and satisfying.
It can be fun to go to sushi but it costs a lot of money.
If you learn how to make your own sushi, you can save money, eat well and keep the kitchen cool in the summer as well, because don't forget --
Sushi is made with raw fish.
Sushi can have many different ingredients, but it is usually made up of some core ingredients.
You need something very short.
Japanese sushi rice, nori, (flat sheets of green seaweed) and things put in sushi rolls.
You also need some rice vinegar, sugar and salt to add seasoning to the rice.
You can get all these things anywhere
In addition to nori, you may need to go to the Asian market, where there are many local supermarkets.
If you don't live near the Asian market, you can look for sushi food suppliers online.
You also need a very sharp chef knife or three knives.
The bamboo mat is very helpful, but not necessary. It can also be found in the Asian market.
Some common condiments for sushi include soy sauce, mustard sauce (spicy green food!
) And pickled ginger (helps to clean up the taste between different sushi ).
The first thing you want to do is prepare the sushi meal because it has the maximum preparation time.
You need to rinse the rice until the water is clear and then let it soak in the water for about 30 minutes.
Soaking will soften the rice grains with water and make the rice cooked properly.
I found about 4 full maki rolls (or about 32 pieces of sushi) prepared 2 cups of rice.
When the rice is soaked, it is the ideal time to prepare the material.
The most traditional raw material is raw fish.
Common fish such as tuna, salmon, squid or eel.
Make sure your fish is very fresh (never frozen!
) And preferred sashimigrade.
Your grocery store ask they have sashimigrade fish.
If they don't know what you're talking about, go somewhere else!
I like to buy all my fish in the Asian market because I know it is fresh and the quality of sushi is good.
In addition to fish, sushi usually contains other ingredients to add different flavors or textures such as avocado, cucumber, scallions, cream cheese and chili sauce.
Feel free to try a little adventure when you put the ingredients into the sushi roll, as long as you keep it around 3.
I also had delicious vegetarian sushi rolls with bananas, sweet potatoes and tofu.
You need about 8 long straps for each ingredient.
How thick you cut depends on how many ingredients you want in your roll, but I find that about 1/4 inch square is very good for the three ingredients.
You need to prepare rice next.
Rice is best prepared in a rice cooker, which can make the perfect rice to keep your kitchen cool, but if you don't have a rice cooker, you have to use a microwave or a stove.
It can be very difficult to prepare Japanese sushi rice in the microwave oven, if you do not have a rice cooker, I highly recommend you to use the stove method.
Place the rice in a medium-sized pan with a water level slightly above the level of the rice.
Boil the rice and stir it regularly.
Do not let the rice stick to the bottom or side of the pan.
After the water level is lower than the rice water level, cover the pot, slightly Hot 8-9 minutes.
When cooking rice, you can prepare the rice seasoning with rice vinegar, sugar and salt.
It is this mixture that gives sushi rice a unique sweet and sour flavor, so it is very important to use this mixture correctly, but thankfully it is not particularly difficulttricky-
It's hard to do right.
When I prepare two cups of rice, I like to use 3 cups.
5 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoon of salt.
Put all the ingredients in a small pot and heat them until the sugar and salt are dissolved.
Do not let the mixture start boiling;
It should never be so hot.
Stir the mixture to fully dissolve the sugar and salt, and then keep the heat low until the rice is ready.
After the rice is ready, take it out of the pan and put it into the wooden bowl.
Treat rice carefully
You don't want to destroy any grain.
If there is rice stuck to the side or bottom of the pan, please leave it.
You don't want any broken rice in the sushi.
It is important to use a wooden bowl because vinegar dressing is about to be added and vinegar may react with metal.
Use the rice in a bowl, pour the seasoning on it and cut it (don't stir!
) With wooden spoon.
You just want to apply a layer of rice with this mixture.
You may damage the grain if you stir too warmly.
Let the rice cool for a while.
You need room temperature rice when making sushi.
If I haven't done so yet, I like to use this time to prepare the rest of my ingredients.
I also like to pick up the kitchen at this time (you'll be surprised at how much mess you 've got in the last 5 steps ).
At Sushi, it's usually when the chef assistant actually Fan the rice to help it cool faster.
When the rice is cold, take a small bucket and put it on the bottom of nori for 5/6 months, if you have it, it should be on the bamboo mat.
Nori has two sides, a shiny side and a rough side.
Make sure you place the shiny side down.
The rice should be spread thin enough to still see a little bit of green in the rice, though if you only have one ingredient, you can spread it thicker than that.
When you cover the entire nori table except a little bit at the top, you're fine.
It spreads glutinous rice by placing a small bowl of water nearby to dip your fingers so they don't stick together and get messy.
Place your ingredients near the middle
Bottom of Nori.
Roll the bottom of the nori on the ingredients.
If you have a bamboo mat, use it to make sure that the pressure applied on the roll is equal and tightly packed.
Continue to move the bamboo mat and roll out more and more sushi rolls.
When you don't have rice, you can turn it over and seal it with a little water.
Then, cut the sushi roll in half with a sharp knife.
A slight saw movement is required and it helps if the knife is first immersed in hot water.
Double the two halves, cut them in half, make up the quarter, cut them in half every quarter, and make up eight quarters.
Place the sushi roll on the plate and match it with soy sauce, mustard and ginger if you wish. Enjoy!