Sushi is one of my favorite Asian cuisines. I was first introduced to this Japanese delicacy back in the late seventies. I never realized that raw fish on rice could taste so good, till I first tried it. That was the beginning of my love affair with Sushi. Ever since then I wanted to be able to prepare this marvelous cuisine myself, and much to my surprise, I discovered that with the right tools and some know how, it is very easy to prepare.
Here you will learn how to make various types of Sushi rolls, also known as Maki rolls. The recipes include Tekka roll, Kappa rolls and white fish, omelet and Japanese cucumber rolls. I will also teach you the method for making Sushi rice, which absolutely essential for making any type of Sushi. Now for a little history of how Sushi came to be the popular delicacy that it is today.
Sushi’s History from Japan to your home
The origin of Sushi goes as far back as the forth century BC in Southeast Asia. It then spread throughout China around the eighth century AD. It was around this time that Sushi was first introduced to Japan. Sushi evolved when it was introduced to the Japanese. It was in Japan were Sushi was first eaten together with rice.
Later in the Edo era the Japanese created what was known as haya-zushi. This was a way to eat both the rice and the fish together. This type of Sushi was unique to the Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods.
At the beginning of the nineteenth century when Tokyo was still called Edo the food service industry was dominated by mobile food stalls, which is from where nigiri-zushi originated. Edomae which means in front of TokyoBay was where fresh fish and tasty seaweed were obtained for making nigiri-zushi. This is how we get the name Edomae-zushi. Sushi then became popular in the region of Edo when Yohei Hanaya, a creative Sushi chef reinvented Sushi and transformed to a simple but delicious food.
Sushi’s popularity further spread over Japan due to the Great Kanto earthquake. After the earthquake edomae-zushi chefs had lost their jobs in that area and were diffused all over Japan.
In the seventies and eighties Sushi became a hit in the United States and it popularity has become the food culture phenomenon that it is today. There are now countless Sushi restaurants, Sushi bars, and even Sushi you can purchase at the market to take home with you.
What you will need before you begin
- Bamboo mat (makisu) comes it three sizes
- Large 12 x 10 ¾ in (30 x 27 cm.)
- Medium 10 ¾ x 9 ¾ in (27 x 25 cm)
- Small 9 ¾ x 9 ½ in ( 25 x 26.5 cm)
- Wooden Paddle (Usually is included with the bamboo mat)
- Mixing Tub (Used for mixing cooked Sushi rice with the vinegar flovoring)
- Rice Vinegar
- Wasabi (aka Japanese horseradish)
- Nori Seaweed- comes in three sizes
- Large Sheet 8 ½ x 7 ¼ in. (21 x 18 cm)
- Medium Sheet 7 ¼ x 4 1/8 in ( 10.5 x 1
- 8 cm)
- Small Sheet 2 ½ x 2 ½ in (6.5 x 5.5 cm)
Ingredients for Tekka Rolls (makes 4 seaweed tubes, 24 rolls)
- 1 ½ cup cooked Sushi rice (Obtain this at an Oriental store, buy a package marked for Sushi)
- 2 oz (60g) tuna
- Two large sheets nori seaweed
- 1 Tbsp. Wasabi
- Cut tuna in pieces the same length as nori seaweed and ½ inch thick
- Place the ½ large sheet nori seaweed on the bamboo mat with the shiny side down.
- Spread Sushi rice on nori seaweed making a layer of rice, make the rice layer 1/8 inch thick, and spread with paddle or back of spoon. ( tip: Sprinkle rice vinegar on your hands so the Sushi rice doesn’t stick to your hands, also dip paddle in rice vinegar)
- Put some Wasabi in the center of the rice
- Put tuna on the rice.
- Roll with bamboo mat, roll up tightly, press ends. One roll makes six pieces.
- Slice the rolled nori seaweed tube into 6 slices wetting knife in rice vinegar after each cut.
article source : http://hubpages.com/food/How-to-Prepare-Sushi-Rolls-at-Home