How to cook sushi? 寿司を作る方法

All about sushi

Sushi is an iconic Japanese delicacy and comes in countless forms today. Its basic ingredient is Japanese round rice cooked with rice vinegar, sugar and salt, but it comes in several varieties, from nigiri sushi (the classic form best known abroad, this small cobblestone topped with a slice of raw fish) with maki sushi with fresh fruit, a more casual recipe.

How to shape sushi?

Although its shape is refined and extremely simple , the modeling of the sushi is not left to chance. Chefs sometimes have to practice for years before their sushi meets the rules of the art. The sushi should be eaten in one bite and the amount of rice and fish should balance out on the palate.

Moreover, in accordance with the Japanese culinary art, the sushi must of course have an appetizing appearance. The slice of fish should cover the bite of rice and the rice should not fall apart because you are supposed to take it between your fingers and dip it in the sauce to eat it!

To read: How to taste your sushi?

assortiment sushi

Sushi toppings change according to recipes and chefs.

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The different types of sushi

Sushi is a generic term for a bite made from vinegared rice. Beyond its classic nigiri form, you will also come across maki sushi (roll surrounded by nori seaweed), temaki sushi (cone), inari sushi (sushi contained in a sheet of tofu), futo maki (thick roll of maki)... c hirashi-zushi (bowl of rice with slices of raw fish) is also considered a form of sushi! The fillings then change according to the recipes and the chefs: there are sushi with raw fish, semi-cooked, Japanese tamago omelette, fish eggs...

 

Some cities in Japan also have their own sushi , such as in Nara, with the "Kakinoha-zushi" . This is a special recipe where rice and fish are placed inside a persimmon leaf (the persimmon tree). Then let everything ferment for a few days in a wooden box. This sushi is considered a great delicacy and is a perfect present to bring back from your stay in Nara.

Inari sushi is sushi contained in a sheet of tofu.

ishikawa ken

Over time and the inventiveness of the chefs, we have therefore developed all types of sushi… which for some are no longer even of Japanese origin! It is the "california maki" for example, which is none other than an American recipe. These innumerable culinary possibilities have made small Japanese sushi a dish declined and appreciated all over the world !

To go further: Five Japanese cooking classes in Tokyo

Special sushi from Nara where rice and fish are placed inside a persimmon leaf.

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Kakinoha-zushi

Special sushi from Nara where rice and fish are placed inside a persimmon leaf.

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