| If you're not making sushi at home you're
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| | done, remove it from heat and slowly fold
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| missing out on a delicious and extremely
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| | in the vinegar mixture. Then lay the
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| diet-friendly meal. It's easy to make,
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| | rice out on a sheet of waxpaper or a
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| fast, nutritious, and the raw fish you're
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| | cutting board and allow it to cool
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| afraid of is completely optional.First
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| | (traditionally this is done by fanning
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| let's have a brief overview of sushi for
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| | the rice while slowly cutting and folding
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| those who've never had it or those who
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| | it with a special rice spatula). The
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| have tried it but want to know more.Sushi
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| | rice should be slightly damp from the
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| is the catch-all name for a wide variety
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| | vinegar and sticky, but not wet and
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| of Japanese dishes. The word sushi
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| | mushy, adjust the amount of vinegar
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| actually refers to rice with rice vinegar
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| | mixture you add as needed. Getting the
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| added. Since this is a very basic and
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| | rice right is the most difficult part of
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| lightly flavored food, it is the many
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| | making sushi, but a little practice will
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| ingredients added to it that really
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| | teach you what works.Once the vinegared
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| define what dish you are eating. The raw
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| | rice has cooled off, you are ready to put
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| fish you have heard of is sashimi --
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| | it all together. Lay your bamboo rolling
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| which is a crucial ingredient of many
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| | mat in front of you horizontally (the
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| types of sushi -- but you can create
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| | bamboo sticks should run left-right).
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| delicious sushi with almost any
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| | Take a sheet of nori and lay it on the
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| ingredient that goes with rice.In America
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| | rolling mat. For best luck with the
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| by far the most common type of sushi is
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| | rice, keep water handy to dip your
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| maki-sushi, or rice wrapped in seaweed.
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| | fingers in. Spread a layer of rice on
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| The seaweed is called nori and forms the
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| | the nori, covering about 3/4 of it. The
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| green skin you can see around sushi
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| | part of the nori not covered in rice will
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| pieces. For this reason maki-sushi are
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| | hold the roll closed (think of the glue
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| also called nori rolls. Also popular are
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| | strip on an envelope or the gum on a
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| nigiri-sushi, small bars of rice topped
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| | cigarette paper).Place a strip of avocado
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| with wasabi and sashimi.It's easy to
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| | and a strip of cucumber on the rice, and
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| include sushi in a healthy diet. Think
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| | top it with crab meat. Now wet your
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| of the ingredients: rice, vegetables, and
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| | fingers with cold water and dampen the
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| fish. Not exactly a heart-attack in the
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| | part of the nori you left uncovered.
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| making; just the opposite in fact. As
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| | Carefully roll the sushi using the mat.
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| long as you don't go overboard on the
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| | If this sounds complicated, don't worry.
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| rice it is extremely low in calories in
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| | It's as simple as rolling up a sleeping
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| addition to being low in fat. While we
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| | bag or a beach towel, and it will be
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| chomp pork rinds and potato chips, the
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| | obvious to you once you actually have the
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| Japanese have sushi. Care to guess which
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| | ingredients in front of you.Take the
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| country has a longer average life
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| | resulting roll and cut it into bite sized
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| span?Let's learn how to make a California
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| | slices, usually 6 per roll. If you are
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| roll, easily the most popular nori roll
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| | having trouble cutting the roll without
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| in America today. You will need the
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| | damaging it, try dipping your knife into
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| following items, all of which should be
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| | water between each cut. Lay the pieces
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| easy to find in your supermarket's
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| | flat and they will look like little
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| oriental foods section or at your local
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| | colorful discs. Serve with wasabi and
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| Asian market:Bamboo rolling mat
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| | soy sauce on the side.If you feel brave
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| Sushi rice (short or medium grain)
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| | and want to try do-it-yourself sashimi,
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| Nori (squares of roasted seaweed)
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| | here are a few safety tips. First of
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| Salt
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| | all, understand that millions of people
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| Sugar
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| | eat raw fish every day without getting
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| Rice vinegar
| |
| | sick. However, most of them live right
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| Imitation crab meat
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| | next to the sea where fresh fish is
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| Avocado
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| | abundant. For many land-locked Americans
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| Cucumber
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| | this isn't the case. Fish that is
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| Wasabi
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| | prepared for shipping to a grocery store
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| Soy saucePrepare the rice according to
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| | in Boise is not handled in the same way
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| the directions on the package. You will
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| | as that bound for a San Francisco sushi
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| need about 3/4 cup cooked rice for each
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| | bar. Look for fish that is specially
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| sushi roll, and most people will be full
| |
| | labeled as sushi-grade. Avoid freshwater
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| after eating 1 or 2 rolls.In a small pan,
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| | fish, with the notable exception of
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| place a tablespoon of vinegar and 1/3
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| | Salmon, which spends much of its life at
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| tbsp of sugar and salt for each 3/4 cup
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| | sea. When buying whole fish, make sure
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| of rice you are cooking. Heat the
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| | the gills are bright red and not slimy,
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| resulting mixture briefly and stir until
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| | the eyes should be transparent and not
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| the sugar dissolves. When the rice is
| |
| | cloudy, and there should be no fishy
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| almost done cooking, begin cutting your
| |
| | odor.Take up a healthy and nutritious
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| vegetables. Peel a cucumber and cut it
| |
| | sushi addiction today. It may take you a
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| into long thin strips, about a 1/4"
| |
| | while to get the rice and the rolling
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| around. Same for the avocado. If you
| |
| | right, but once you are experienced
|
| bought powdered wasabi prepare it also
| |
| | you'll be able to whip out several nori
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| (just mix in tiny amounts of water until
| |
| | rolls in no time.
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| you get a thick paste).Once the rice is
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|
