| SUSHI it is a plate of Japanese origin with rice | | | | the ingredients primarily depend on the recipe you |
| cooked decorated with vinegar of rice, or | | | | have chosen. |
| homemade sushi vinegar and sugar. This | | | | How to make the perfect sushi rice |
| preparation is very popular and you can get it | | | | - First you have to rinse the rice(short grain) very |
| world wide and is the most popular food in | | | | well, until the water is clear (about 8 to 9 times), |
| Japanese gastronomy. | | | | - Place the rice in a pot and cover with clean |
| The most of the people associated sushi with | | | | water. The water level should be approximately |
| seafood or raw fish but, you can also find | | | | 2,5cm above the level of the rice. Cook on a |
| vegetables or egg, or even deep fry sushi and | | | | average fire, covered, until the water is boiling, |
| cook food can also accompany the rice. | | | | this should take approximately 10 min. Then lower |
| The most of the time Sushi is prepared in small | | | | the flame and cook for 6 to 7 minutes more. |
| portions, mouthful size and can have different | | | | Finished this, by raising the flame (Hot flame is |
| shapes and figures. | | | | required) for 10 seconds. |
| - When Sushi is presented in a roll of seaweed, | | | | Rest for 15 minutes, and most important is that |
| (called nori) the name is Maki. | | | | the pot should not be opened as the steam plays |
| - When presented in a shape of a little ball, with | | | | a important role in getting the Sushi Rice to |
| fish (Salmon, Prawn, Tuna) placed over the ball of | | | | perfection. |
| rice it would be called Nigiri. | | | | - Put the rice in a pot or bowl - Wood or Plastic |
| - Little balls of rice with a strip of Nori around filled | | | | (Do not use metal or glass as the materials of |
| with vegetables or any kind of Roe (fish eggs), | | | | these products retain heat, WHERE as we want |
| like Salmon Roe will be called Gunkan. | | | | the exact opposite to happen.) |
| - Sashimi is just raw fish without rice and there is | | | | - Pour Rice Vinegar ( or HomeMade Vinegar - to |
| a lot more, just to name a few........ | | | | be found on my blog with loads more info |
| The most important tips for an excellent | | | | regarding Chef Secrets) on the rice once again |
| homemade sushi: | | | | approximately 2/3 of the dressing, slowly while |
| First you have to make sure that you have all | | | | stirring the rice smoothly with a spatula or spoon |
| the equipment necessary to make your sushi, like | | | | (preferably wood). |
| the sushi mat, cling film (BELIEVE IT OR NOT This | | | | (1 cup per each kilo of rice and 1 ½ of rice |
| is going to come in very handy - A little secrect | | | | vinegar per kilo of rice) |
| that helps alot when Rolling the perfect Sushi Roll), | | | | - Stir well so that the dressing is impregnated. |
| cutting board, a sharp knife, and a pot | | | | Leave to rest for 10 minutes and cover with a |
| Then make sure you have all the ingredients | | | | humid and clean cloth. |
| necessary for sushi, like: Nori (sea weed), short | | | | Stir from time to time. |
| grain rice, Wasabi, Pickled Ginger, Soy sauce, rice | | | | Once the rice has cooled down it will be ready to |
| vinegar or your own homemade vinegar for sushi, | | | | use. |