What is essential for the perfect sushi meal?

Question

I know rice and the freshness of fish are all key points, but what else is there to having the perfect sushi meal?

Answer 1

Here U go...



Prepare Your Tezu

Your first step is to prepare your vinegar-water solution called tezu. Mix together 250 ml of water, 30 ml of rice vinegar (Marukan and Mitsukan are excellent) and 5 ml of salt.



Ingredients

(yields - 4 large rolls [futomaki] or 10 small rolls [hosomaki]) 500 ml Sushi Rice

600 ml Water

60 ml Rice Vinegar

30 ml Sugar

5 ml Salt



Wash The Rice

Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30 minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water.



Cook The Rice

For electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling , cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered... no peaking!



Remove your pot from the heat and let stand covered for another 15 minutes.



Prepare Your Sushi Vinegar

Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.



Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the cooked grains.



Prepare Your Mixing Bowl

Moisten your bowl with a cloth dampened with your TEZU mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly.



Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used.



Fan Your Rice

After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.





Ingredients :

500g



1



1

Very fresh fish such as tuna, salmon or trout



Carrot



Daikon



Japanese soy sauce, to serve



Wasabi, to serve



Method :

Use a very sharp, flat-bladed knife to remove any skin from the fish. Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.

Try to make each cut one motion in one direction, taking care not to saw the fish.

Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.

Arrange the sashimi pieces on a platter.

Garnish with the carrot and daikon and serve with the soy sauce and wasabi.

Note : It is crucial that the fish used for making Sashimi is very fresh.





Spicy Tuna Roll Recipe - Sushi Recipe:



INGREDIENTS:



4 cups sushi rice

4 sheets of nori (dried seaweed)

1 tbsp sesame seed

1/2 pound fresh raw tuna

1 tbsp mayonnaise

1/2 tsp togarashi (Japanese hot pepper)



PREPARATION:



Chop tuna and mix with mayonnaise and togarashi. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Sprinkle sesame seed on top of the sushi rice. Place the tuna mixture lengthwise on the rice.



Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

Answer 2

Are you planning on rolling your own sushi? Essential to the perfect sushi meal, is, of course, a good chef. Sushi making is an art form and should be respected as such. If you're planning on making your own sushi you need a few key items; which I think are all important:



Calrose or another sticky rice (or a few drops of rice wine vinegar on your rice to allow it to be malleable)

nori -- the seaweed paper used to roll up your rolls

sushi grade fish, start with something simple like salmon

fresh veggies - carrot, cucumber, spring onion, etc

wasabi paste

pickled ginger

soy sauce



I really don't have very many pointers about rolling sushi -- just practise will make you good, not perfect. You'll need a mat and some wax paper to help you roll -- and I always like to sharpen my knife before I try and slice a sushi roll.



Good luck!

Answer 3

many human beings think of that sushi in basic terms capacity or has something to do with uncooked fish, yet definitely sushi in eastern capacity rolled. additionally there are quite a few person styles of sushi, consistent with components, and technique used in the rolling. many of the extra usually happening types do no longer even have uncooked fish in them, like the main usually happening California form which wraps the rice and seaweed around egg, carrot, green bean, and the two shrimp or a fruit.

Answer 4

You need to have miso soup, edamame, and sake to top it off with.



Make sure your fish is cut uniformly - you don't want it too thick or too thin. Also make sure you roll your sushi tightly so it doesn't fall apart.



Be sure to heat your sake - only gaijin drink cold sake.

Also, have plenty of pickled ginger, wasabi, and soy sauce for condiments.



Your 'filler' is just as important as the fish in your sushi rolls - get several different kinds, such as cucumber, daikon, cream cheese, avocado, etc.

Answer 5

Yup, the correct sushi rice, made the proper way. The freshest fish you can find, sliced the correct way. Your other ingredients should also be very fresh.

Soy sauce and wasabi.

Sake!

The proper cutlery [sticks, bowls for soy sauce, etc.] always adds a nice touch.

Answer 6

perfect sushi rice, puffy, tastes right!