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HISTORY BITS AND FUN FACTS OF SUSHI

• Although famously attributed to Japan, sushi originated in the paddy fields of Southeast Asia along Mekong River
• It was originally fish fermented with salt and rice, after fermentation rice is discarded and was not eaten.
• The Japanese were fond of eating fish with rice called “namanare”. The fish is partly raw and wrapped with rice and are consumed fresh before it changes its flavor.
• Later on, rice became an essential part of sushi and seasoned with vinegar and salt. The rice and fish were assembled with vegetables and other dried foodstuff.
• After the invention of nori sheet, the rice, fish and other ingredients are spread on nori sheet and rolled firmly using bamboo mat, this type of sushi is called “makizushi” or “norimaki”.
• Wasabi paste being sold in the supermarket actually contains a small percentage of wasabi root
• Wasabi is known as the Japanese Horseradish which is being cultivated mainly for its roots, grounded into paste as condiment for sushi and could be used for flavoring other dishes.
• “Nori” basically means edible seaweeds, sea vegetable of red algae genus pyropia.
• The seaweeds used in nori sheet production is being shred and rack dried and processed like the paper production.
• Nori sheets absorbs moisture quickly that is why it is stored with desiccant to avoid degrading the quality.
• Although Nori sheets contains some vitamins and minerals, it also contains some toxic metal (arsenic and cadmium) whose levels varies signifacntly depending on the type of the nori product.
• Some people prefer roasting the nori sheets lightly over the stove fire or heat before using it.
• However you can find many nori sheet products that are already roasted. i prefer not roasting it anymore.
• You can also find in the supermarkets packs of roasted nori sheets that are good for snacking and topping on salads and soups.

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TYPES OF SUSHI

1. Narezushi – the earliest form of sushi, fermented fish in rice and salt
2. Namanare – semi-fermented fish wrapped in rice and consumed before it changes its flavor
3. Haya-zushi – rice is not being used for fermentation, rather it is being flavored with vinegar and salt, assembled with the fish, vegetable and other dried foodstuff.
4. Nigirizushi – rice is shaped into oblong shape with a slice of fish draped on top of it.
5. Funazushi – a rare type of naregazushi, usually tuna fish fermented for up to 5 years then served into thin slices or being used as flavor for other dishes.
6. Makizushi – perhaps the most popular picture of a sushi, Nori sheets are being used to wrapped the rice, fish and other ingredients rolled firmly using bamboo mat.

TYPES OF FISH USUALLY USED FOR SUSHI PREPARATION

For the sushi lovers who prefer the real thing, what i meant is the thinly slices of fresh fish meat, it is good to know what are the types of fishes they can purchase to prepare their sushis.

Here are some of the preferred fishes for sushi preparation:

• Tuna
• Salmon
• Gizzard Shad
• Halibut or Flounder
• Yellowtail
• Seabass or snapper
• Mackerel
• Clams, scallops and abalone
• Porgies
• Squid

SUSHI VS SASHIMI

Maybe for many who are not familiar with the Japanese cuisine, anything that looks like a lump of rice with something seafood slice on it is called Sushi. Well, just like me until i did a little research while making this blog. It’s good to know the difference though. So what i found out is, sushi is actually mean “vinegared rice”, “su” being the word for vinegar and “meshi” for the rice, thus became “sushi”.

While sashimi are mainly thin slices of fresh seafood meat, sashimi is served with daikon radish, soy sauce with wasabi paste on its side.

While sushi can be eaten alone or dipped in soy sauce, but since i love wasabi paste, i also serve sushi with wasabi paste.

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The sliced sashimi can be used to top sushi slices as well, or stuffed in the sushi roll itself. Some also love caviar and they use it around or topped the sushi slices.

In this recipe, i have prepare sushi not using fermented nor raw fish, rather i used vegetable strips, fried eggs, steamed shrimps and sausages. I basically learned this recipe from a Korean friend of mine, she used to prepare it whenever we come to visit her house. Since that time me and my kids love sushi very much that i always keep the main ingredients on hand so whenever our cravings for sushi knock, we can prepare it in minutes.

Kitchen wares and tools needed.

• rice cooker or pot
• big bowl for mixing
• mixing spoon
• mortar and pestle to grind the sesame seeds
• bamboo mat
• cutting board or clean flat surface for laying out the mat

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INGREDIENTS need for:

Please note that the ingredients listed above are not inclusive, you can prepare your makizushi using different types of vegetable you prefer. I preferably use vegetable that are chunky, although i haven’t prepared makizushi using leafy vegetable maybe you could try and share us your experience.

i also tried before using tuna in can as sushi stuffing which turned out tasty, you just need to season it with some salt and pepper and maybe chopped fresh chili or chili powder for a little kick.

Some people prefer adding a line of squeezed wasabi paste along the stuffing. i didn’t try this one yet, but i bet it would be really fiery because just a bit of wasabi paste could make my nostrils burn until my brain and temple. Funny but that’s the fun of eating sushi. Without wasabi i think sushi meal experience would be dull.

Preparing the rice

1. Cook the rice the usual way of a steamed rice.
2. In a bowl mix well the salt, sugar, ground sesame seeds and white vinegar.
3. In the same pot or in using a big mixing bowl, transfer the rice then add the white vinegar mixture. Mix well.
4. Cover the rice while cooling down to prevent from drying out.
5. Prepare the surface to work on, a clean wide cutting board is ideal to lay down the bamboo mat.
6. Place the bamboo mat then place piece of nori sheet, rough side on top.
7. Spread the rice thinly from the edge nearest to you, leaving an inch on the farthest edge. This is help the nori to lock to edge.
8. Arrange your preferred stuffing ingredients, avoid over stuffing so to allow the nori and rice to wrapped around the stuffings.
9. Gently roll the bamboo mat, pressing all along until the full length of the nori sheet.
10. Set aside for few minutes i.e. 5 minutes before slicing into circles, 1 cm thick.
11. Arrange in a plate and serve with soy sauce and wasabi paste.
12. Enjoy your makizushi.

HOW TO ENJOY SUSHI LEFTOVER

When i prepare sushi, i always do it in bulk so me and my kids will really have ample sushi treat. Another reason is i really love eating the sushi leftovers because i find it flavorful.

My Korean friend also taught me a simple technique how to turn leftover sushi into a tasty breakfast meal. You will just need an egg or two depending on the amount of leftover sushis.

TASTY LEFTOVER SUSHI RECIPE

I hope you liked these sushi recipes and please leave us your comment and suggestions. If you have any inquiry you can send on my contact below.