How do make sushi?

Answer 1

Sushi refers to the rice. The rice is cooked up and mixed with a rice vinegar and sugar mixture and usually has some nori (sea weed) cooked with it.

Once the rice has cooled it can be served in a number of ways with many different items to add flavor and interest.

Chirashi - A bowl of sushi rice topped with a variety of vegetables and fish. It will typically have ten different items.

Maki - Sushi rolls - The sushi rice is spread on sheets of nori, some vegetables, fish or combination of items is placed in the center and it is rolled up. It is then sliced into small cylinders.

Hand Rolls - A sheet of nori rolled up like an ice cream cone and filled with sushi rice and other items.

Nigiri - an oblong lump of rice formed and topped with fish or vegetables.

Sashimi refers to the fish served without any sushi rice.

To make the classic rolled sushi us Westerners love so much, follow these steps:

Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.

Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you.

Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly.

Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on... allow yourself to get wild on this matter).

Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.

Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.

Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.

Enjoy your maki-sushi roll!

Answer 2

Ingredients include:

the seaweed and your fillings

* mix all ingredients together to make the seasoned rice

you also need a sushi mat, which is a mat made out of bamboo

simply take your seaweed and put it on your bamboo mat. Fill it with the seasoned rice just enough to barely see the seaweed. leave about 1/3 inch empty.

fill with whatever your heart desires and its time to roll.

grab your mat and flip your sushi so that the empty strip is facing away from you. begin to roll with your mat. you need to press in a circle... not just down (it will be a mess if you do)

finish rolling all the way to the end and seal with a little bit of water.

cut in 6 pieces and enjoy with a little bit of soy sauce... yes... enjoy!

Answer 3

Sushi (sashimi - raw fish) makers, in Japan, have trained for years in knowing what type of fish, it's freshness, and several other distinguishing traits of the fish as well as how to clean filet and slice each fish and what part of each fish to use in making sushi or sashimi. It is generally regarded as an art form.

That being said, there are a few fishes that are generally used by relatively amateur sushi makers, in the raw form. Most particularly, tuna and salmon. These two fishes are difficult to ruin completely.

The fish should be fresh caught, iced cold, and not frozen for best results.

First, without gutting the fresh fish, [the tail meat is easiest to remove], slice diagonally {from just behind the fin to just behind the anus} down the side of the fish behind the belly to expose the spine and be careful to not slice into any body cavities.

Now, using the filet knife, remove the filet from the spine and bones of the tail, by slicing horizontally along the spine from your first cut to the tailfin. Flip the fish over and repeat. ( If you're good at filetting you can similarly remove the back meat from the gills to the tail without rupturing the body cavity, this is much more difficult.)

Now to remove the skin, lay the meat, skin side down on a very clean cutting board, edge the filet knife just under the skin then with the knife tilted ever so slightly toward the board pull the skin under the blade while scraping the meat away from the skin with the knife.

Rinse the flesh ever so lightly to remove any blood from the meat [there shouldn't be any].

Keep the meat wrapped and on ice until used. {no more than 8 hours after catch for the very best sushi}.

To use the fish for making sushi this meat is often cut into blocks 6 inches across the grain by 1 inch thick by about 8 to 12 inches long.

Prepare the Nori and Sushi (prepared rice) layer the rice onto the Nori enough to wrap the fish. Tuna is usually served without vegetables in the roll while salmon may have cucumbers, carrots, daikon or avocado which have been cut into julienne strips.

To cut sashimi strips the fish is sliced across the grain into 1/8 - 1/4 inch strips.

For sushi these strips are then sliced into quarters to make 1/4 x 1/4 x 6 inch strips. these are placed onto the prepared sushi and rolled tightly into sushi rolls using a bamboo sushi mat for rolling. Once the rolls are made they are allowed to rest for a minute then each is sliced into six 1" high pieces of sushi. These are served right away with a small wad of wasabi paste, and pickled ginger.

**note: the wasabi paste is mixed with a little soy sauce to thin it for a sashimi dip. Dip the sushi into the sauce lightly, to get the right amount of wasabi on the roll.

For other fishes I'd prefer to leave the job to the experts.

Answer 4

It depends on what sushi roll you want to make but if it a cooked traditional roll like Philadelphia or California then you start of with a sheet of seaweed then spread rice on it and start placing ingredients in then when your done with that you chop it up and serve. If you don't want rice or anything around it don't pace rice and if you want it deep friend then leave the roll whole, deep fry it the cut it up and serve.

Answer 5

sushi rice rice vinegar sugar salt nori sheets fillings of your choice (such as fish, vegetables, or tofu) Prepare the sushi rice by rinsing it in water until the water runs clear. Cook the rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring, until the sugar and salt have dissolved. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix well. Place a sheet of nori, shiny side down, on a sushi mat or a piece of plastic wrap. Spread a thin layer of the rice mixture over the nori, leaving a 1-inch border at the top. Add your fillings of choice to the center of the rice. Use the mat or plastic wrap to help you roll the sushi tightly. Once rolled, use a sharp knife to cut the sushi into slices.

My recommendation : ʜᴛᴛᴘꜱ://ᴀᴍᴢɴ.ᴛᴏ/3ᴡᴢᴜ2ᴀʜ

Answer 6

first go to the pet store ask for a platypus then buy it for 1 peso then name him Perry that is how u make sushi may the platypus

Answer 7

They wrap it in a spinach "paper" thing and serve it over rice. (It is raw fish, so they don't cook it, if thats what you were asking)

Answer 8

With a knife.