Sushi Origin
Sushi originated as a way of preserving funa -a type of fish. The fish was salted and allowed to mature on a bed of vinegar rice, after which the rice was discarded. Before long vinegar rice came to be eaten together with the fish and then other ingredients. Thus the word sushi was derived: the marriage of vinegar rice with other ingredients. Many different combinations of sushi and ways of serving them evolved. It is not surprising that most people mistaken or associate the word sushi to raw fish. It may be because many sushi varieties are prepared using some type of fish or seafood and the raw part just happens to stick in peoples mind. But actually, sashimi means "raw fish". Sushi is the marriage of vinegar rice to other ingredients. Sushi is now one of Japans most popular foods and increasing in popularity all over the world. Listed below are the most common types of sushi.
Nigiri Sushi .......... The word sushi alone commonly refers to "nigiri sushi", a hand shaped sushi commonly served at sushi restaurants. Nigiri sushi is representative of Tokyo food and many varieties use some type of seafood or fish. The reasons for this might relate to the fact that the city (known as Edo prior to 1868) was rich in seafood of all kinds.
Oshi Sushi .......... The rice merchants of Osaka - the financial capital of Japan, developed "oshi sushi" or pressed sushi. For pressed sushi, vinegar rice is packed into a mold and covered with marinated fish or other ingredients. When un-folded, the resulting loaf of sushi is cut into bite-sized pieces.
Maki Sushi ......... Maki sushi is a "rolled sushi" with narrow strips of different ingredients (seafood, crisp vegetables or pickles) layered on a bed of vinegar rice and spread on a sheet of nori or seaweed, thus calling it "nori-maki sushi". Nori-maki is the most well known sushi in the U.S. and with the most variety because just about any ingredient can be rolled into the center from crisp vegetables, strips of omelet to strips of avocado.
Chirashi Sushi ......... The easiest type of sushi to make, made in all Japanese kitchens "chirashi sushi" or scattered sushi. Chirashi-zushi is simply sushi rice with other ingredients mixed in or placed on the rice. Chirashi-zushi without any seafood often makes its appearance in lunch boxes. It's taken on picnics and often sold on railway station platforms. "Station lunches" are not exclusively chirashi-zushi but many are. Stations are known for their type of food as well as for their unique lunch containers in which they are sold.
Maze sushi ......... There are many other types of sushi that fall into the lunch or snack food category of maze sushi or "mixed sushi". Several examples are Inari sushi and fukusa sushi. Inari sushi consists of deep fried bean curd pouches stuffed with mixed vinegar sushi rice. Fukusa sushi or "silk-square sushi" uses a square paper thin omelets to wrap the vinegar sushi rice. The word "fukusa" meaning silk squares (silk fabric) are often used to wrap presents or precious articles in Japan.
Sushi Rice - "Sushi meshi"
Whether it is hand-packed, mold pressed or rolled in seaweed, for sushi to be sushi there is one constant ingredient - vinegar rice. Vinegar rice is a little harder than plain boiled rice because the rice is cooked with a little less water. Many restaurants cook rice in hot water rather than cold to achieve this. Quick cooling while tossing is the real key to making good sushi and helps to produce the desired consistency and gives the sushi rice a nice shiny gloss.
Tossing rice is traditionally done in a large wooden tub called "hangiri". The size of the tub allows to spread it in a thin layer and the wood absorbs the moisture from the hot rice and makes the rice cool even quicker and thus the grains are not mashed during tossing. You can use a large plastic shallow tub and a rice paddle for tossing. Avoid using metal since the vinegar reacts with it creating an unpleasant taste.
Sushi Presentation
When making sushi, there are 3 main points to remember: Color, Flavor and Texture.
Try to pick contrasting colors; this is important because it makes the sushi appear vibrant and interesting. Use a rich red tuna beside a yellow omelet, or next to the green hues of an avocado or a cucumber. Be creative!
Remember to use interesting flavors in your sushi. A tekka-maki (Maguro Tuna in a HosoMaki) might be good, but imagine how much better it might be with a thin slice of cucumber in the center. The cucumber gives texture and color to the roll. Sushi is traditionally very simple, but don’t let that fool you; simple foods are enjoyable because they utilize a few complimentary flavors. Experiment with some good fish and vegetables, and don’t be scared to try unusual ingredients. One of my favorite rolls is Garlic, Basil, macadamia nuts and fresh salmon. You might like pickled ginger or wasabi as one of the ingredients inside the roll.
Texture is crucial to a good piece of sushi. You should use a mixture of ingredients that are soft, chewy and crunchy, and find a balance between them on your sushi. When you put two unlike textures together, such as in the “Philly Roll” (Smoked Salmon, Macadamia Nuts and Cream Cheese), the sushi gains a depth without which the roll would be unexciting. When in doubt, put an avocado in the roll, as it adds a nice and creamy, complimentary texture to any sushi.
Remember: the key to good sushi is contrasting colors, unique flavors and exciting textures. If you try to get all 3 characteristics into each sushi roll, you are well on your way to becoming a Master.
Sushi Rolls are presented in many ways depending on the style of the sushi, but the overriding rule of presentation is Simplicity. All of the ingredients used should be of good enough quality to speak for themselves. Don’t over-garnish the sushi plate or pile too much sushi onto one plate. Anything that detracts from the main event – the sushi - should be removed or re-organized. Bear in mind that the sushi itself is a work of art, and it needs to be treated as such. Try to arrange your plates with only 1 or 2 rolls each, and include just a little wasabi and ginger to garnish. Very simple and elegant. Your dinner guests are sure to be impressed with the delicacy and charm of the dishes.
Your sushi roll pieces should be small enough to eat in one bite. Fight the urge to slice them into large rounds that appear more satisfying; nobody likes a roll that is way too big and falls apart once you bite into it. Also remember to keep the pieces evenly sized, to ensure a neat and professional looking plate.
Sushi has evolved in the United States. What once was a purely Japanese tradition has become trendy in other countries and taken on surprising new forms. Anything goes!
Sushi chefs are using all kinds of flavor combinations and immortalizing them in popular rolls such as these:
The Philly Roll (Smoked Salmon, Cream Cheese, Avocado, Green Onions)The California Roll (Krab {imitation Crab}, Avocado, Cucumber, Tobiko {Flying fish caviar})The Hawaiian Roll (Unagi {Freshwater Eel}, Avocado, Macadamia Nuts)
Keep sushi simple!
Sushi has a long and respected history that must be kept in mind when making your own. It has its own appeal with out dunking it in tempura batter and deep frying it, despite the unorthodox trend in some sushi bars. These days, all kinds of sushi ingredients are being fried in tempura batter and then rolled up into sushi. Chefs are also using some very peculiar flavor combinations, the likes of which the Japanese would never dream. One of the craziest combinations that I have seen was called Bumps on a Log Sushi Roll (made with Peanut Butter, Celery, Raisins and peanuts). Just like when you were a kid, right? I have tried this particular roll, and it isn’t as bad as my first reaction to the idea. I’ve also seen an all-you-can-eat sushi buffet made with canned vegetables like corn and green beans. What these modern products go to show is that NOTHING is sacred with sushi anymore. Despite these sometimes-awkward alterations from tradition, the golden rule of sushi remains: incorporate Color, Flavor and Texture into all of your pieces and you will be successful. Have a look in your pantry and think about which simple, everyday ingredients you could use to make a superb sushi roll.
The sushi tray or plate is almost as important as the sushi. Anything can be used, from a simple mirror to an elaborately carved wooden boat. There is even a "Naked Sushi" that has been popularized in the U.S., where a naked woman is used as the tray. Some people say this warms the sashimi and sushi to body temperature before you eat it, making for a more unique mouthfeel.
You want to arrange the sushi pieces on any kind of surface that you feel will do them justice. Imagine you are putting together an exhibition of fine art, and see where your imagination takes you. Try using a mirror as a plate or a large block of sea salt. Most importantly, remember that your sushi should reflect your own creativity and spirit. Enjoy yourself!
What is Sushi?
When most people think of sushi they think of RAW fish. This is not correct. Actually if you go into any sushi bar and look at all the seafood choices, only a small handful will be actually raw. Most fish has been prepared in some fashion. Even though it might look raw, it has gone through some kind of process. Either pickled, blanched, soaked in Sake (rice wine) and then frozen, there are many things that happen to the fish before you eat it.
So what is sushi then?Sushi is an art. Sushi is a broad catagory that includes:
Sashimi: Sliced fish attractivly served. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.
Nigiri: Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal. One order is 2 pieces.
Gunkan Nigiri: There is another form of Nigiri called Gunkan Nigiri. Gunkan means boat and this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice. It is in a boat shape. The three main types of sushi served as Gunkan Nigiri are Tobiko, Ikura (pictured), and Uni. One order is 2 pieces.
Hosomaki: Thin rolled sushi with very little rice. The Nori (Roasted seaweed) is rolled on the outside of the roll. One order of hosomaki is usually 6 pieces.
Futomaki: Thick rolled sushi with many ingredients inside and each piece is very large. Many variations on futomaki have been seen. Nori can be on outside or inside and one order can be anywhere from 4-10 pieces.
Uramaki: Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it. One order is usually 6 pieces but 8 pieces is also common.
Temaki: Hand Rolls that are meant to be eaten from the hand like an ice cream cone. One order is 1 cone filled with ingredients.
Chirashi, Sushi Bowls: These include Chirashi (sampler of fish served over a bowl of sushi rice), Donburri is like chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.
Have you ever heard or read something in a sushi bar and did not understand what it was? This is a list of common Vocabulary at a sushi bar.
Types of Sushi
Chirashi – sampler of fish served over a bowl of sushi riceDonburri – Donburri is like Chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.Futomaki – Thick rolled sushi with many ingredients inside and each piece is very large.Gunkan Nigiri – A type of Nigiri that holds the ingredients like a boat, usually seen when ordering Tobiko, Ikura or Uni.Hosomaki – Thin Rolled sushi with the Nori (seaweed) on the outside.Maki –Sushi Rolls (There are many types of Maki, Futomaki, Hosomaki, Temaki, Uramaki, etc.) Nigiri Sushi – Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal.Sashimi – Only Sliced fish. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.Temaki – Cone shaped hand rolls that are meant to be eaten from the hand like an ice cream cone.Uramaki – Rice on the outside roll. Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it.
Sushi Ingredients
Aji – Spanish MackeralAkagai – Red ClamAma Ebi – Raw ShrimpAnago – Saltwater EelAwabi – AbaloneEbi – Cooked/Boiled ShrimpFugu – Poisonous Blowfish (This can be deadly if it is not prepared correctly. Part of eating this fish is enjoying the sensation of taking your life in your hands. Or really putting your life in the hands of the sushi chef. The Fugu’s organs contains a dangerous neurotoxin, which if ingested will result in paralysis and death in 15 minutes.)Gari – Pickled Ginger (Bright pink thinly sliced ginger, served on the side of every sushi order. Gari is served as a palate cleanser to be eaten between bites of different types of sushi.) Gobo – Burdock root. Crunchy slender carrot looking root. Commonly found in Futomaki.Goma – Sesame Seeds (Black or White)Hamachi – This fish is also commonly referred to as "Yellowtail" but is really Japanese Amberjack. It has a very buttery flavor and is rich in oils. One of the most common ingredients at a well stocked sushi bar.Hirame – Flounder/HalibutHokkigai – Surf ClamHotategai – ScallopIka – Squid/CalamariIkura – Salmon Roe (large orange carviar with a salty taste.)Inari – Fried Tofo skin (Commonly used as a pouch and stuffed with rice or a mixture of rice and vegetables.) Kaiware – Daikon Radish SproutsKajiki – Swordfish (Boycott Swordfish! It is overfished.) Kani – CrabKanikama – Imitation Crab also called Krab (Often found in California Rolls. This is made from various white fish that are pureed, seasoned and cooked into sticks. Also called Kani-kamaboko or Surimi.)Kanpyo – Pickled Gourd (Dried and pickled Gourd thin strips commonly found in Futomaki.)Katsuo – Bonito Tuna also known as Skipjack tunaMaguro – Bluefin TunaMirugai – Horseneck Clam/GeoduckNatto – Fermented soy bean with a very strong flavor and a mucous consistencyNori – Seaweed Sheet (Roasted Seaween sheet used as sushi wrapper in sushi rolls. Shredded finely for garnishes.)Oshinko – Generic term for pickled vegetables but usually people mean Takuan.Saba – MackerelSake – Salmon (Fresh or Smoked) Pronounced differently than the rice wine (Sake). Shiso – Japanese mint. Commonly used as garnishes but quite tasty and edible. Used as a wrapper to pick up and eat food. Green Shiso is the most common but red is available also. Very tasty with pickled plum (Umeboshi).Shiro Maguro – Albacore Tuna (Usually served Tataki style seared or blanched on the outside and raw on the inside.) Suzuki – Sea BassTai – Snapper/Sea BreamTako – OctopusTakuan – Pickled Daikon (Bright yellow pickled root. Very tasty and colorful in rolls. Some people call this Oshinko.) Tamago – Sweet Egg Omelette (Cooked in a block. This is the true test of a traditional sushi bar. In Japan, you can tell the quality of a sushi bar by its Tomago. If its bad, people have been known to walk out after tasting it.)Tobiko – Flying Fish eggs (Bright Red/Orange Caviar that is very crunchy, sweet flavored and often found around the outside of California rolls. Other colors/favors of Tobiko are occasionally seen, Green wasabi flavored, Black squid ink and more...) Toro – Belly Meat from Bluefin Tuna. (The more fat the higher quality. There are a few "quality levels" associated with toro. They are based upon the amount of fat in the meat. The levels are Toro-Fatty Tuna, Chutoro-Fattier Tuna, and Otoro-Fattiest Tuna. Umeboshi – Pickled plum (This salty, tart plum helps in digestion and leaves the mouth with a clean feeling. This can be found in a paste or whole plum. Very tasty with Japanese mint (Shiso).Unagi – Freshwater Eel (Smoked eel and in a sweet sauce this freshwater eel is very common and delicious. Most sushi beginners start with this because almost everyone loves the flavor.) Uni – Sea Urchin RoeUzura – Quail Egg (Usually served raw on top of an order of Tobiko or Uni.Wasabi – Japanese Horseradish (Spicy Green Paste found on the side of every sushi order. This Green paste is really horseradish with food coloring. Real Wasabi is very expensive and almost never found at a sushi bar. The real wasabi is from a plant that grows in mountainous streams. The root is harvested and grated very finely. Traditionally the root is grated on a shark fin. The taste of real wasabi is sweeter and less spicy than what is commonly found.)
Classic Sushi Rolls
California Roll - Krab, Avocado, and Cucumber Uramaki (Probably the most popular Sushi EVER! Many sushi bars claim to have created this roll. This sushi roll is great for the sushi beginner just starting out or even the sushi pro looking for an old favorite.) Hawaiian Roll - Unagi, Macadamia Nuts, Avocado Uramaki(This decadent roll is very well balanced with texture and flavors. The crunchy nuts add a rich flavor to the creamy avocado and sweet Unagi.) Kappa Maki - Cucumber Hosomaki (This sushi roll is very popular with young children because there are only a few ingredients and no strong flavors.) Philly Roll - Smoked Salmon, Cream Cheese, Avocado, Cucumber Uramaki(This roll gets its name from the Philidelphia cream cheese and is another very tasty and popular sushi roll.) Rainbow Roll - UraMaki with different colorful fish pressed on the outside of this roll.(One of the most colorful rolls, this roll can be made with various ingredients but what they all have in common is the colorful fish that is pressed onto the outside of the roll after the sushi is made.) Tekka Maki - Maguro/Tuna Hosomaki(This is another classic roll that is about simplicity. Only a few ingredients but if prepared correctly, will be a fiest for the eyes and mouth.) Ume Shiso Maki- Umeboshi, Shiso Hosomaki(This combination is as classic as peanut butter and jelly. The two flavors compliment each other very well and leave a clean feeling in the mouth after eating.)
Other Sushi Terms
Baran – Baran is decorative plastic sushi grass used for its colorful appearance and interesting shapes. Baran is also a functional garnish when used to separate different pieces of sushi.Bento – A meal in a tray or box with different compartments for each type of food. Usually a couple pieces of Sushi, Tempura, Teriyaki, and Rice. Edamame – Soy beans that are steamed and served in the shell/pod. Usually garnished and eaten with sea salt and lemon. Hamachi Kama – Literally meaning the head of the Yellowtail, this is the gill plate from the fish that is broiled with a Ponzu sauce. There is a lot of meat on the gill plate and is commonly seen as a appetizer for 2 people. Hashi – Chopsticks Itamae – Sushi Chef (Not to be confused with Shokunin which means master sushi chef.) Mirin – Sweet rice wine exclusively used in cooking.Mochi – Pounded rice in paste (Usually seen as Mochi ice cream, which is small scoops of ice cream with a thin layer of Mochi on the outside.) Ponzu – Traditional sauce that is tart and salty made from simmering soy sauce, lemon juice, Mirin (rice wine), and dried bonito flakes. Sake – Fermented rice wine (Usually served warm in small cups, or bamboo or wood boxes. Some higher quality sake is often served at room temperature. Shokunin – Master Sushi Chef Shoyu – Soy sauce that is made by fermenting wheat, soybeans and seasalt. This does contain wheat.Sunomono – Pickled cucumber saladTamari – Sory Sauce made by fermenting soybeans and seasalt. This contains NO wheat. Tataki – Style of cooking where a meat or fish is seared or blanched on the outside and raw on the inside.Tatami – Traditional Japanese flooring made of straw or bamboo. A Tatami room in a restaurant is a private room for your party where everyone must remove your shoes prior to entering.
Useful Phrases
Domo –Thank YouDomo Arigato – Thank you very muchDozo – PleaseHai – YesKampei – "Cheers" (While drinking) Konichiwa – How are you?
Sushi originated as a way of preserving funa -a type of fish. The fish was salted and allowed to mature on a bed of vinegar rice, after which the rice was discarded. Before long vinegar rice came to be eaten together with the fish and then other ingredients. Thus the word sushi was derived: the marriage of vinegar rice with other ingredients. Many different combinations of sushi and ways of serving them evolved. It is not surprising that most people mistaken or associate the word sushi to raw fish. It may be because many sushi varieties are prepared using some type of fish or seafood and the raw part just happens to stick in peoples mind. But actually, sashimi means "raw fish". Sushi is the marriage of vinegar rice to other ingredients. Sushi is now one of Japans most popular foods and increasing in popularity all over the world. Listed below are the most common types of sushi.
Nigiri Sushi .......... The word sushi alone commonly refers to "nigiri sushi", a hand shaped sushi commonly served at sushi restaurants. Nigiri sushi is representative of Tokyo food and many varieties use some type of seafood or fish. The reasons for this might relate to the fact that the city (known as Edo prior to 1868) was rich in seafood of all kinds.
Oshi Sushi .......... The rice merchants of Osaka - the financial capital of Japan, developed "oshi sushi" or pressed sushi. For pressed sushi, vinegar rice is packed into a mold and covered with marinated fish or other ingredients. When un-folded, the resulting loaf of sushi is cut into bite-sized pieces.
Maki Sushi ......... Maki sushi is a "rolled sushi" with narrow strips of different ingredients (seafood, crisp vegetables or pickles) layered on a bed of vinegar rice and spread on a sheet of nori or seaweed, thus calling it "nori-maki sushi". Nori-maki is the most well known sushi in the U.S. and with the most variety because just about any ingredient can be rolled into the center from crisp vegetables, strips of omelet to strips of avocado.
Chirashi Sushi ......... The easiest type of sushi to make, made in all Japanese kitchens "chirashi sushi" or scattered sushi. Chirashi-zushi is simply sushi rice with other ingredients mixed in or placed on the rice. Chirashi-zushi without any seafood often makes its appearance in lunch boxes. It's taken on picnics and often sold on railway station platforms. "Station lunches" are not exclusively chirashi-zushi but many are. Stations are known for their type of food as well as for their unique lunch containers in which they are sold.
Maze sushi ......... There are many other types of sushi that fall into the lunch or snack food category of maze sushi or "mixed sushi". Several examples are Inari sushi and fukusa sushi. Inari sushi consists of deep fried bean curd pouches stuffed with mixed vinegar sushi rice. Fukusa sushi or "silk-square sushi" uses a square paper thin omelets to wrap the vinegar sushi rice. The word "fukusa" meaning silk squares (silk fabric) are often used to wrap presents or precious articles in Japan.
Sushi Rice - "Sushi meshi"
Whether it is hand-packed, mold pressed or rolled in seaweed, for sushi to be sushi there is one constant ingredient - vinegar rice. Vinegar rice is a little harder than plain boiled rice because the rice is cooked with a little less water. Many restaurants cook rice in hot water rather than cold to achieve this. Quick cooling while tossing is the real key to making good sushi and helps to produce the desired consistency and gives the sushi rice a nice shiny gloss.
Tossing rice is traditionally done in a large wooden tub called "hangiri". The size of the tub allows to spread it in a thin layer and the wood absorbs the moisture from the hot rice and makes the rice cool even quicker and thus the grains are not mashed during tossing. You can use a large plastic shallow tub and a rice paddle for tossing. Avoid using metal since the vinegar reacts with it creating an unpleasant taste.
Sushi Presentation
When making sushi, there are 3 main points to remember: Color, Flavor and Texture.
Try to pick contrasting colors; this is important because it makes the sushi appear vibrant and interesting. Use a rich red tuna beside a yellow omelet, or next to the green hues of an avocado or a cucumber. Be creative!
Remember to use interesting flavors in your sushi. A tekka-maki (Maguro Tuna in a HosoMaki) might be good, but imagine how much better it might be with a thin slice of cucumber in the center. The cucumber gives texture and color to the roll. Sushi is traditionally very simple, but don’t let that fool you; simple foods are enjoyable because they utilize a few complimentary flavors. Experiment with some good fish and vegetables, and don’t be scared to try unusual ingredients. One of my favorite rolls is Garlic, Basil, macadamia nuts and fresh salmon. You might like pickled ginger or wasabi as one of the ingredients inside the roll.
Texture is crucial to a good piece of sushi. You should use a mixture of ingredients that are soft, chewy and crunchy, and find a balance between them on your sushi. When you put two unlike textures together, such as in the “Philly Roll” (Smoked Salmon, Macadamia Nuts and Cream Cheese), the sushi gains a depth without which the roll would be unexciting. When in doubt, put an avocado in the roll, as it adds a nice and creamy, complimentary texture to any sushi.
Remember: the key to good sushi is contrasting colors, unique flavors and exciting textures. If you try to get all 3 characteristics into each sushi roll, you are well on your way to becoming a Master.
Sushi Rolls are presented in many ways depending on the style of the sushi, but the overriding rule of presentation is Simplicity. All of the ingredients used should be of good enough quality to speak for themselves. Don’t over-garnish the sushi plate or pile too much sushi onto one plate. Anything that detracts from the main event – the sushi - should be removed or re-organized. Bear in mind that the sushi itself is a work of art, and it needs to be treated as such. Try to arrange your plates with only 1 or 2 rolls each, and include just a little wasabi and ginger to garnish. Very simple and elegant. Your dinner guests are sure to be impressed with the delicacy and charm of the dishes.
Your sushi roll pieces should be small enough to eat in one bite. Fight the urge to slice them into large rounds that appear more satisfying; nobody likes a roll that is way too big and falls apart once you bite into it. Also remember to keep the pieces evenly sized, to ensure a neat and professional looking plate.
Sushi has evolved in the United States. What once was a purely Japanese tradition has become trendy in other countries and taken on surprising new forms. Anything goes!
Sushi chefs are using all kinds of flavor combinations and immortalizing them in popular rolls such as these:
The Philly Roll (Smoked Salmon, Cream Cheese, Avocado, Green Onions)The California Roll (Krab {imitation Crab}, Avocado, Cucumber, Tobiko {Flying fish caviar})The Hawaiian Roll (Unagi {Freshwater Eel}, Avocado, Macadamia Nuts)
Keep sushi simple!
Sushi has a long and respected history that must be kept in mind when making your own. It has its own appeal with out dunking it in tempura batter and deep frying it, despite the unorthodox trend in some sushi bars. These days, all kinds of sushi ingredients are being fried in tempura batter and then rolled up into sushi. Chefs are also using some very peculiar flavor combinations, the likes of which the Japanese would never dream. One of the craziest combinations that I have seen was called Bumps on a Log Sushi Roll (made with Peanut Butter, Celery, Raisins and peanuts). Just like when you were a kid, right? I have tried this particular roll, and it isn’t as bad as my first reaction to the idea. I’ve also seen an all-you-can-eat sushi buffet made with canned vegetables like corn and green beans. What these modern products go to show is that NOTHING is sacred with sushi anymore. Despite these sometimes-awkward alterations from tradition, the golden rule of sushi remains: incorporate Color, Flavor and Texture into all of your pieces and you will be successful. Have a look in your pantry and think about which simple, everyday ingredients you could use to make a superb sushi roll.
The sushi tray or plate is almost as important as the sushi. Anything can be used, from a simple mirror to an elaborately carved wooden boat. There is even a "Naked Sushi" that has been popularized in the U.S., where a naked woman is used as the tray. Some people say this warms the sashimi and sushi to body temperature before you eat it, making for a more unique mouthfeel.
You want to arrange the sushi pieces on any kind of surface that you feel will do them justice. Imagine you are putting together an exhibition of fine art, and see where your imagination takes you. Try using a mirror as a plate or a large block of sea salt. Most importantly, remember that your sushi should reflect your own creativity and spirit. Enjoy yourself!
What is Sushi?
When most people think of sushi they think of RAW fish. This is not correct. Actually if you go into any sushi bar and look at all the seafood choices, only a small handful will be actually raw. Most fish has been prepared in some fashion. Even though it might look raw, it has gone through some kind of process. Either pickled, blanched, soaked in Sake (rice wine) and then frozen, there are many things that happen to the fish before you eat it.
So what is sushi then?Sushi is an art. Sushi is a broad catagory that includes:
Sashimi: Sliced fish attractivly served. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.
Nigiri: Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal. One order is 2 pieces.
Gunkan Nigiri: There is another form of Nigiri called Gunkan Nigiri. Gunkan means boat and this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice. It is in a boat shape. The three main types of sushi served as Gunkan Nigiri are Tobiko, Ikura (pictured), and Uni. One order is 2 pieces.
Hosomaki: Thin rolled sushi with very little rice. The Nori (Roasted seaweed) is rolled on the outside of the roll. One order of hosomaki is usually 6 pieces.
Futomaki: Thick rolled sushi with many ingredients inside and each piece is very large. Many variations on futomaki have been seen. Nori can be on outside or inside and one order can be anywhere from 4-10 pieces.
Uramaki: Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it. One order is usually 6 pieces but 8 pieces is also common.
Temaki: Hand Rolls that are meant to be eaten from the hand like an ice cream cone. One order is 1 cone filled with ingredients.
Chirashi, Sushi Bowls: These include Chirashi (sampler of fish served over a bowl of sushi rice), Donburri is like chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.
Have you ever heard or read something in a sushi bar and did not understand what it was? This is a list of common Vocabulary at a sushi bar.
Types of Sushi
Chirashi – sampler of fish served over a bowl of sushi riceDonburri – Donburri is like Chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.Futomaki – Thick rolled sushi with many ingredients inside and each piece is very large.Gunkan Nigiri – A type of Nigiri that holds the ingredients like a boat, usually seen when ordering Tobiko, Ikura or Uni.Hosomaki – Thin Rolled sushi with the Nori (seaweed) on the outside.Maki –Sushi Rolls (There are many types of Maki, Futomaki, Hosomaki, Temaki, Uramaki, etc.) Nigiri Sushi – Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal.Sashimi – Only Sliced fish. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.Temaki – Cone shaped hand rolls that are meant to be eaten from the hand like an ice cream cone.Uramaki – Rice on the outside roll. Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it.
Sushi Ingredients
Aji – Spanish MackeralAkagai – Red ClamAma Ebi – Raw ShrimpAnago – Saltwater EelAwabi – AbaloneEbi – Cooked/Boiled ShrimpFugu – Poisonous Blowfish (This can be deadly if it is not prepared correctly. Part of eating this fish is enjoying the sensation of taking your life in your hands. Or really putting your life in the hands of the sushi chef. The Fugu’s organs contains a dangerous neurotoxin, which if ingested will result in paralysis and death in 15 minutes.)Gari – Pickled Ginger (Bright pink thinly sliced ginger, served on the side of every sushi order. Gari is served as a palate cleanser to be eaten between bites of different types of sushi.) Gobo – Burdock root. Crunchy slender carrot looking root. Commonly found in Futomaki.Goma – Sesame Seeds (Black or White)Hamachi – This fish is also commonly referred to as "Yellowtail" but is really Japanese Amberjack. It has a very buttery flavor and is rich in oils. One of the most common ingredients at a well stocked sushi bar.Hirame – Flounder/HalibutHokkigai – Surf ClamHotategai – ScallopIka – Squid/CalamariIkura – Salmon Roe (large orange carviar with a salty taste.)Inari – Fried Tofo skin (Commonly used as a pouch and stuffed with rice or a mixture of rice and vegetables.) Kaiware – Daikon Radish SproutsKajiki – Swordfish (Boycott Swordfish! It is overfished.) Kani – CrabKanikama – Imitation Crab also called Krab (Often found in California Rolls. This is made from various white fish that are pureed, seasoned and cooked into sticks. Also called Kani-kamaboko or Surimi.)Kanpyo – Pickled Gourd (Dried and pickled Gourd thin strips commonly found in Futomaki.)Katsuo – Bonito Tuna also known as Skipjack tunaMaguro – Bluefin TunaMirugai – Horseneck Clam/GeoduckNatto – Fermented soy bean with a very strong flavor and a mucous consistencyNori – Seaweed Sheet (Roasted Seaween sheet used as sushi wrapper in sushi rolls. Shredded finely for garnishes.)Oshinko – Generic term for pickled vegetables but usually people mean Takuan.Saba – MackerelSake – Salmon (Fresh or Smoked) Pronounced differently than the rice wine (Sake). Shiso – Japanese mint. Commonly used as garnishes but quite tasty and edible. Used as a wrapper to pick up and eat food. Green Shiso is the most common but red is available also. Very tasty with pickled plum (Umeboshi).Shiro Maguro – Albacore Tuna (Usually served Tataki style seared or blanched on the outside and raw on the inside.) Suzuki – Sea BassTai – Snapper/Sea BreamTako – OctopusTakuan – Pickled Daikon (Bright yellow pickled root. Very tasty and colorful in rolls. Some people call this Oshinko.) Tamago – Sweet Egg Omelette (Cooked in a block. This is the true test of a traditional sushi bar. In Japan, you can tell the quality of a sushi bar by its Tomago. If its bad, people have been known to walk out after tasting it.)Tobiko – Flying Fish eggs (Bright Red/Orange Caviar that is very crunchy, sweet flavored and often found around the outside of California rolls. Other colors/favors of Tobiko are occasionally seen, Green wasabi flavored, Black squid ink and more...) Toro – Belly Meat from Bluefin Tuna. (The more fat the higher quality. There are a few "quality levels" associated with toro. They are based upon the amount of fat in the meat. The levels are Toro-Fatty Tuna, Chutoro-Fattier Tuna, and Otoro-Fattiest Tuna. Umeboshi – Pickled plum (This salty, tart plum helps in digestion and leaves the mouth with a clean feeling. This can be found in a paste or whole plum. Very tasty with Japanese mint (Shiso).Unagi – Freshwater Eel (Smoked eel and in a sweet sauce this freshwater eel is very common and delicious. Most sushi beginners start with this because almost everyone loves the flavor.) Uni – Sea Urchin RoeUzura – Quail Egg (Usually served raw on top of an order of Tobiko or Uni.Wasabi – Japanese Horseradish (Spicy Green Paste found on the side of every sushi order. This Green paste is really horseradish with food coloring. Real Wasabi is very expensive and almost never found at a sushi bar. The real wasabi is from a plant that grows in mountainous streams. The root is harvested and grated very finely. Traditionally the root is grated on a shark fin. The taste of real wasabi is sweeter and less spicy than what is commonly found.)
Classic Sushi Rolls
California Roll - Krab, Avocado, and Cucumber Uramaki (Probably the most popular Sushi EVER! Many sushi bars claim to have created this roll. This sushi roll is great for the sushi beginner just starting out or even the sushi pro looking for an old favorite.) Hawaiian Roll - Unagi, Macadamia Nuts, Avocado Uramaki(This decadent roll is very well balanced with texture and flavors. The crunchy nuts add a rich flavor to the creamy avocado and sweet Unagi.) Kappa Maki - Cucumber Hosomaki (This sushi roll is very popular with young children because there are only a few ingredients and no strong flavors.) Philly Roll - Smoked Salmon, Cream Cheese, Avocado, Cucumber Uramaki(This roll gets its name from the Philidelphia cream cheese and is another very tasty and popular sushi roll.) Rainbow Roll - UraMaki with different colorful fish pressed on the outside of this roll.(One of the most colorful rolls, this roll can be made with various ingredients but what they all have in common is the colorful fish that is pressed onto the outside of the roll after the sushi is made.) Tekka Maki - Maguro/Tuna Hosomaki(This is another classic roll that is about simplicity. Only a few ingredients but if prepared correctly, will be a fiest for the eyes and mouth.) Ume Shiso Maki- Umeboshi, Shiso Hosomaki(This combination is as classic as peanut butter and jelly. The two flavors compliment each other very well and leave a clean feeling in the mouth after eating.)
Other Sushi Terms
Baran – Baran is decorative plastic sushi grass used for its colorful appearance and interesting shapes. Baran is also a functional garnish when used to separate different pieces of sushi.Bento – A meal in a tray or box with different compartments for each type of food. Usually a couple pieces of Sushi, Tempura, Teriyaki, and Rice. Edamame – Soy beans that are steamed and served in the shell/pod. Usually garnished and eaten with sea salt and lemon. Hamachi Kama – Literally meaning the head of the Yellowtail, this is the gill plate from the fish that is broiled with a Ponzu sauce. There is a lot of meat on the gill plate and is commonly seen as a appetizer for 2 people. Hashi – Chopsticks Itamae – Sushi Chef (Not to be confused with Shokunin which means master sushi chef.) Mirin – Sweet rice wine exclusively used in cooking.Mochi – Pounded rice in paste (Usually seen as Mochi ice cream, which is small scoops of ice cream with a thin layer of Mochi on the outside.) Ponzu – Traditional sauce that is tart and salty made from simmering soy sauce, lemon juice, Mirin (rice wine), and dried bonito flakes. Sake – Fermented rice wine (Usually served warm in small cups, or bamboo or wood boxes. Some higher quality sake is often served at room temperature. Shokunin – Master Sushi Chef Shoyu – Soy sauce that is made by fermenting wheat, soybeans and seasalt. This does contain wheat.Sunomono – Pickled cucumber saladTamari – Sory Sauce made by fermenting soybeans and seasalt. This contains NO wheat. Tataki – Style of cooking where a meat or fish is seared or blanched on the outside and raw on the inside.Tatami – Traditional Japanese flooring made of straw or bamboo. A Tatami room in a restaurant is a private room for your party where everyone must remove your shoes prior to entering.
Useful Phrases
Domo –Thank YouDomo Arigato – Thank you very muchDozo – PleaseHai – YesKampei – "Cheers" (While drinking) Konichiwa – How are you?
