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!
No, the Japanese make sushi.
Yes Chinese people do make sushi Japanese people also make sushi .
Sushi restaurants can make a lot of money in a year. Sushi restaurants in Japan make more than in the US.
Generally no, people take years of practice to perfect sushi making. Some types of sushi are harder to make than others, but generally sushi is hard to make.
Definately, I'm pretty sure they invented sushi.
Yes, sushi does sometimes make you feel more full. This is because the rice that sushi is made with is very filling as it is a carbohydrate.
Yes, sushi can make you sick. If improperly prepared, it can cause food poisoning. Trained sushi chefs will also make sure the fish is clean and does not contain any parasites.
no you can't
yes, it can be eaten as sushi, but only very skilled sushi makers can make it because it is so poisonous
There are lots of raw fish used to make sushi, such as tuna, salmon, yellowtail, squid, etc.
The best place to learn how to make sushi would be in Japan, under an experienced sushi chef, however, most modern culinary institutes offer a wide variety of cooking classes, sushi making included. Sushi is becoming a popular form of fine dining in the United States, and the demand for skilled sushi chefs is on the rise. Most culinary schools will offer classes that teach students how to prepare sushi.
One may learn to make a sushi roll by using the site PBS. They have a quick video that shows the step by step process to making a great authentic sushi roll.