What is Sushi?
Sushi refers to cooked or raw ish and shellfish rolled in or served on seasoned rice. Raw fish eaten without rice is called Sashimi. In Japan, the word sushi (or zushi) refers only to the flavored rice, which if combined with another ingredient, then it would have a specific name such as these;
- Nigiri Zushi – Rice with raw fish
- Norimaki Zushi – Rice rolled in seaweed
- Fukusa Zushi – Rice wrapped in omelet
- Inari Zushi – Rice in fried bean curd
- Chirashi Zushi – Rice with fiah, shellfish, and vegetables
How to Find Good Sushi?
The key to a good sushi and sashimi is the freshness of the fish. All fish used for sushi should be fresh (preferably no more than one day out of the water) and of the highest quality. Raw fish used in sushi requires time and temperature control for safety. This is because many species of fish carry parasites that are harmless to the fish but can cause illness to humans when consumed. Fish being frozen before service will help destroy these parasites.
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Nigiri Sushi Recipe
- 1 lb. Salmon
- 1 oz. Wasabi Powder
- 1 fl. oz. Water
- 2 lbs. Sushi Rice
- 2 oz. Pickled Ginger, sliced
- 3 fl. oz. Shoyu
Trim the fish fillets of skin, bone, imperfections, or blemishes. Cut the fillets into 24 thin slices, approximately 2 inches by 1 inch.
Mix the wasabi powder and water to form a firm paste.
With your hands, form a 1 1/2 ounce portion of rice into a finger-shaped mound.
Rub a small amount of wasabi paste on one side of a slice of fish.
Holding the rice mound in one hand, press the fish, wasabi side down, onto the rice with the fingers of the other hand.
Serve with additional wasabi, pickled ginger and shoyu.
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