Sushi : A Simple Thing ?
to eat & to make
My point of view
Sushi is a simple thing to be enjoyed in almost any way you like.
Eat standing or seated , with fingers or chopsticks , dipped in sauce,
mixed with wasabi , swallowed in one mouthful or more.
Whether you like it raw, sashimi-style, flash-fried as part of a sushi
roll, or chopped up in a Poke-style sushi bowl, eating raw fish no longer
frowned upon in the US – and just about everyone has tried sushi at some point.
Whether you pair it with a glass of sake, a cocktail, a glass of wine, or any
other beverage, sushi offers a unique and flavorful eating experience that’s
unlike anything else.
The Origin Of Sushi
The Origin of Sushi. Sushi traces
its origins back for millennia, to the rice fields of Asia – China, to be
specific. This may be shocking to you, as most people assume that sushi was
first created in Japan. However, this is not the case. While Japan is certainly
the sushi capital of the world – and responsible for introducing the dish to
travelers – sushi traces its origins back to a Chinese dish called narezushi.
This dish consisted of fermented rice and salted fish. And, despite what you
may think, it wasn’t fermented and salted for flavor. The dish’s earliest known
origin was in the 2nd century BC – so it predates refrigerators by nearly 2,000
years.
Lets Dive Right In !!!
It may seems
like a lot to buy at first, but most of the ingredients turn into staples (like
sriracha sesame seeds) and on perishables like nori, sushi rice, and vinegar
will last a ridiculously long time in your pantry.
I'll walk
you through each step in this post at the end to make your new sushi adventure
even easier!
SUSHI STAPLES
- sushi rice
- a bamboo mat
- plastic wrap
- nori
- low sodium soy sauce
- toasted sesame seeds / chia seeds
- sriracha chili sauce
- wasabi + pickled ginger
- sushi rice
- a bamboo mat
- plastic wrap
- nori
- low sodium soy sauce
- toasted sesame seeds / chia seeds
- sriracha chili sauce
- wasabi + pickled ginger
STEP 1 - Make the rice
Combine 1/2
cups of rice with 2 cups of water in a medium sized pot and bring to a boil.
Once the water begins to boil, reduce heat to low and cover.
STEP 2 - Season the rice
If you dont
already own rice vinegar, feel free to opt for the pre-seasoned variety to save
yourself a step. If you already have a bottle of rice vinegar or have white
vinegar on hand, simply season with salt and vinegar to taste.
STEP 3 - Julienne your veggies
While the rice cooks + cools – prep your veggies!
Slice vertically into matchsticks and set aside. Once the rice is done you’ll
be ready to roll!
STEP 4 - Wrap it up
To
avoid messy clean-up and scrubbing, wrap your bamboo mat in plastic wrap.
Lay a sheet of nori on top and grab your rice!
STEP
5 - Inside out or Inside in
To
most popular techniques are inside out rolls with rice on the outside or rolls
wrapped with nori on the outside and rice in the inside.
STEP 6 - Line it up
Place your toppings in the center, very close to
one another . if you have large slice or an abundance of ingredients you may
want to pile some on top of each other.
STEP 7 - Roll , squeeze , repeat
This one's hard to explain..... but easy to do !!!
the first roll will bind the ingredients into the center.
STEP 8 - Slice and serve
Slice into bite sized discs with a freshly
sharpened chef's knife . If you're topping with sashimi or avocado, firest
tightly wrap the roll in plastic wrap prior tu slicing.
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