| Sushi started in the 7th century when the | | | | after preparing it, or cover it with a damp towel |
| Japanese presented the process of pickling. Fish | | | | to keep it damp. |
| was packed with rice and as it fermented, lactic | | | | Part two: Rolling and Cutting the Sushi |
| acid was made. This long procedure (taking two | | | | Step one: |
| months to a year) gave the fish the signature | | | | Put a sheet of clear plastic wrap over the |
| flavor that is now known as Nare-Sushi. Sushi | | | | bamboo mat. |
| making has since grown into a culinary art that | | | | Step two: |
| has been mastered by chefs around the world | | | | Spread the Nori down on the bamboo mat with |
| and sushi itself became known as the pieces of | | | | the shiny side face down |
| raw fish placed rice on or wrapped in seaweed | | | | Step three: |
| (nori), rolled and cut into slices. Stylish Sushi | | | | With damp hands, take the cooked rice and put it |
| restaurants are popular for their ambience, sake | | | | onto the Nori. The layer of rice should be thin |
| (rice wine) and exhibitions the chefs put on of | | | | enough so that you can see the nori under it. |
| their knife skills as well as the excellent sushi. | | | | Step four: |
| There are many different types of sushi: | | | | Leave approximatly half an inch of space at the |
| 1. Nigiri-zushi - bundles of rice, topped with wasabi | | | | edge of the nori furthest from you. Put a little |
| and fish. | | | | warm water on it to permit the two sides of nori |
| 2. Sashimi is simply raw fish, sliced thinly, served | | | | stick together. |
| without rice. | | | | Step five: |
| 3. Chirashi-zushi or sushi salad is prepared in a | | | | Place your constituents in the center of the nori. |
| bowl, with several different kinds of fish and | | | | Step six: |
| vegetables mixed in with rice. | | | | Using the closest edge of the bamboo mat, roll |
| 4. Maki-zushi is rice and seafood, rolled up in nori | | | | the sushi away from you. |
| seaweed. This is the most popular type of sushi | | | | Step seven: |
| If you want the sushi without the restaurant, this | | | | Tighten the roll as you go, do not make it too |
| beginners' guide to Maki-zushi will get you on your | | | | tight as the fillings will fall out |
| way. | | | | Step eight: |
| Required Materials | | | | Unwrap the sushi mat (if rolled correctly, it will not |
| Japanese rice | | | | fall apart). |
| Japanese rice vinegar | | | | Step nine: |
| Meat: Sashimi-Grade fish (fish that has been | | | | Place the bamboo mat over the roll and press to |
| frozen at under -4 F for to kill any parasites) | | | | compress the roll further. |
| shellfish tofu or eggs | | | | Step ten: |
| Vegetables: avocado, carrots, and cucumber | | | | Place the roll on to a cutting board. Slice it first |
| Nori - thin sheet of seaweed | | | | down the middle. After that you can cut it into |
| Ginger root | | | | sixths or eighths. |
| Wasabi | | | | Step eleven: |
| Soy sauce | | | | Serve roll on a flat plate, garnished with wasabi |
| Sushi (bamboo) mat | | | | and ginger root. |
| Chopsticks (optional) | | | | To eat, put a small amount of soy sauce into a |
| Sharp kitchen knife | | | | small platter or bowl, put wasabi and ginger root |
| Instructions | | | | onto a roll and dip in the soy sauce and then place |
| Part one: Preparing the rice | | | | the entire roll in your mouth and enjoy! |
| Step one: | | | | Tips and warnings: |
| Warm the rice vinegar with and dissolve sugar | | | | 1)Only use Sashimi-Grade fish when making sushi, |
| and salt in it. | | | | regular frozen fish is not safe to be eaten raw |
| Step two: | | | | and can result in serious cases of food poisoning. |
| Wash the rice in cold water. | | | | In order for seafood to be safe for consumption |
| Step three | | | | in sushi, it must be frozen at under -4 F for a |
| Steam in a rice cooker or boil water add the rice, | | | | significant enough time to have killed any |
| then cook over very low heat until the water is | | | | parasites. |
| vaporized. This will leave the rice sticky and just | | | | 2)At all times use Japanese rice, regular rice is not |
| right for placing on on your nori. Use the rice soon | | | | sticky enough and the roll will fall apart. |