how to do sushi?

Answer 1

Types of sushi

The common ingredient in all the different kinds of sushi is sushi rice. Variety arises in the choice of the fillings and toppings, the other condiments, and in the manner they are put together. The same ingredients may be assembled in various different ways:

* Nigiri-zushi (hand-formed sushi). Arguably the most typical form of sushi at restaurants, it consists of an oblong mound of sushi rice which is pressed between the palms of the hands, with a speck of wasabi and a thin slice of a topping (neta) draped over it, possibly tied up with a thin band of nori. Assembling nigirizushi is surprisingly difficult to do well. It is sometimes called Edomaezushi, which reflects its origins in Edo (present-day Tokyo) in the 18th century. It is often served two to an order.
o Gunkan-maki (軍艦巻 - warship roll). An oval, hand-formed clump of sushi rice (similar to that of nigiri-zushi) has a strip of nori wrapped around its perimeter to form a vessel that is filled with some ingredient that requires the confinement of the nori, for example, roe, natto, or less conventionally, macaroni salad. The gunkanmaki was invented at Kyubei restaurant (est. 1932) in Ginza.



* Makizushi (rolled sushi). A cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori, a sheet of dried seaweed that encloses the rice and fillings, but can occasionally be found wrapped in a thin omelette.[1] Makizushi is usually cut into six or eight pieces, which constitute an order.
o Futomaki (large rolls). A large cylindrical piece, with the nori on the outside. Typical futomaki are two or three centimeters thick and four or five centimeters wide. They are often made with two or three fillings, chosen for their complementary taste and color. During the Setsubun festival, it is traditional in Kansai to eat the uncut futomaki in its cylindrical form.
o Hosomaki (thin rolls). A small cylindrical piece, with the nori on the outside. Typical hosomaki are about two centimeters thick and two centimeters wide. They are generally made with only one filling.
+ Kappamaki, a kind of hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers, the kappa (河童).
+ Tekkamaki is a kind of hosomaki filled with tuna. The "tekka" (鉄火) means "gambling" as they were often eaten while gambling.
o Uramaki (inside-out rolls). A medium-sized cylindrical piece, with two or more fillings. Uramaki differ from other maki because the rice is on the outside and the nori within. The filling is in the center surrounded by a liner of nori, then a layer of rice, and an outer coating of some other ingredient such as roe or toasted sesame seeds. Typically thought of as an invention to suit the American palate[2], uramaki is not commonly seen in Japan. The California roll is a popular form of uramaki. The increased popularity of sushi in North America, as well as around the world, has resulted in numerous different kinds of uramaki and regional off-shoots being created. Regional types include the B.C. roll (salmon) and Philadelphia roll (cream cheese).
+ The dynamite roll includes prawn tempura.
+ The rainbow roll features sashimi layered outside the rice.
+ The spider roll includes fried soft-shell crab.
+ Other rolls include scallops, spicy tuna, beef or chicken teriyaki, okra, vegetarian, and cheese. Brown rice and black rice rolls have also appeared.
o Gimbap, a Korean dish, is similar to makizushi. It was adapted into a Korean dish sometime during colonial rule.[3]
* Temaki (hand rolls). A large cone-shaped piece, with the nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters long, and is eaten with the fingers since it is too awkward to pick up with chopsticks.
* Oshizushi (pressed sushi). A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the topping, covers it with sushi rice, and presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and cut into bite-sized pieces.

Sushi selection (Inarizushi at right) from a Kansai Super store.
Enlarge
Sushi selection (Inarizushi at right) from a Kansai Super store.

* Inari-zushi (stuffed sushi). A pouch of fried tofu filled usually with just sushi rice. It is named after the Shinto god Inari, whose messenger, the fox, is believed to have a fondness for fried tofu. The pouch is normally fashioned from deep-fried tofu (油揚げ or abura age). Regional variations include pouches made of a thin omelet (帛紗寿司 or ukusazushi) or dried gourd shavings (干瓢 or kanpyo).

* Chirashizushi (scattered sushi). A bowl of sushi rice with the other ingredients mixed in. Also referred to as barazushi.
o Edomae chirashizushi (Edo-style scattered sushi) Uncooked ingredients artfully arranged on top of the rice in the bowl.
o Gomokuzushi (Kansai-style sushi). Cooked or uncooked ingredients mixed in the body of the rice in the bowl.

* Narezushi is an older form of sushi. Skinned and gutted fish are stuffed with salt then placed in a wooden barrel, doused with salt again, and weighed down with a heavy tsukemonoishi (pickling stone). They are salted for ten days to a month, then placed in water for 15 minutes to an hour. They are then placed in another barrel, sandwiched, and layered with cooled steamed rice and fish. Then this mixture is again partially sealed with otosibuta and a pickling stone. As days pass, water seeps out, which must be removed. Six months later, this funazush can be eaten, and it remains edible for another six months or more.

Answer 2

Super Sushi Nori Rolls
Sushi is easier to make than you think! And you don't have to use fresh fish either. It's a great lunch to take to work or an attractive-looking party snack.
500 g sushi rice
5 sheets nori
2 cups vegetables (sweet peppers, avocado, zucchini or baby corn are all good) or 350 g smoked salmon, trimmings for filling
wasabi
soy sauce
pickled ginger
2-4 servings

1. Empty rice into a bowl and run water through it until the water runs clear off the rice.
2. Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
3. If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
4. Now, leave the rice for up to an hour beforehand so it can cool properly.
5. You can speed this up a bit by putting it in the fridge to cool.
6. When the rice is cool, lay out a tea towel and a nori sheet on top.
7. Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
8. The trick is to not use too much rice, leaving room for it to expand when rolled.
9. Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
10. Then start rolling from the top.
11. The tea towel will help you get it started.
12. When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
13. Dip in soy sauce and wasabi, topped with ginger slices and enjoy!

Answer 3

How To Make Sushi
http://www.visualrecipes.com/recipe-details/recipe_id/187/How-To-Make-Sushi/

SMOKED SALMON AND CUCUMBER SHUSHI ROLLS:
2 cups sushi rice (any short grain variety)
Water
1 cup rice wine vinegar
1/4 cup mirin (sweet rice wine)
1/2 cup sugar
8 sheets of nori
1/4 cup pickled ginger, julienned
1 cup of cucumber strips
1 cup smoked salmon strips
Wasabi oil
Garnish:
Lime soy syrup

Method
1) Wash rice at least three times or until water is clear.
2) Fill rice cooker or casserole with water to about 1 inch over the rice.
3) Over high heat, cover and bring to a boil.
4) Reduce to medium high heat and boil vigorously for 20 minutes.
5) Reduce heat to low and cook a further 20 minutes.
6) Remove from heat and let sit, still covered, for another 20 minutes.
7) In a small saucepan, slowly heat the vinegar, mirin (sweet rice wine) and sugar until very hot but not boiling. Fold in "su" (vinegar and sugar) with the hot rice.
8) Place rice carefully in a clean bowl, cover, and let rest for 30 minutes.
9) On a sushi mat, place a sheet of nori.
10) Lightly pat rice on bottom two thirds of nori.
11) Place pickled ginger, cucumber strips and salmon strips on top of rice.
12) Finish with a few drops of wasabi oil.
13) Roll up sushi tightly, moistening the edges to seal and let rest.
14) Cut sushi and arrange on a platter.
15) Serve with wasabi oil and soy syrup.

Crab Meat Roll Sushi
California Nori Rolls
Avocado and Crab Meat Sushi Rolls
Kappa Maki (Cucumber Roll)
Tuna Sushi
Pickled Daikon Sushi
Sushi Shrimp

http://www.wasabi.co.nz/sushi2.html

Answer 4

start by learning how to make the 'vinegar rice' then the preparation for the rice & also the sashimi or those cooked food items.

However, it takes skill. As those chef master didn't learn it in just 1 day.

Patience too!

Answer 5

check out www.allrecipes.com there are loads of recipes on there that are rated and reviewed by people who have actually made the dish, with advice and suggestions on what to do better. you also have pics on there so you can see what its supposed to look like.

Answer 6

If you're talking about how to make it...
Go here:
>http://www.hub-uk.com/cooking/tipssushi.htm

Answer 7

With asian sticky rice.

Answer 8

www.allrecipes.com

Answer 9

i dont, i eat it.