Before You Begin Making Sushi

·         First, you'll want to decide what type of sushi you want to make. There are several distinctive varieties, these include:

·         Nigiri-zushi: bundles of rice, topped with wasabi and fish. Once served, nigiri should be taken by the fingers and dipped fish-side only into soy sauce.

·         Sashimi: simply raw fish, sliced thinly, served without rice. Sashimi can consist of salmon,squid, or other fresh seafood.

·         Chirashi-zushi: prepared in a bowl, with several different kinds of fish and vegetables mixed in with rice. This dish can be compared to a salad.

·         Oshizushi: (literally means "pressed sushi") is made by layering the ingredients on top of rice in a wooden mold, known as an Oshizushi-Bako.

·         Maki-zushi: rice and seafood, rolled up in nori seaweed. This is the most popular variety of sushi in America, and the type of sushi detailed in the steps below.

What You'll Need To Make Sushi

Ingredients:

·         Sushi or Sashimi-Grade Fish

§  Despite popular belief, there is no official definition for the term "sushi-grade", as the Food and Drug Administration (FDA) does not determine safety standards for raw fish.

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§  In order for seafood to be safe for consumption in sushi, it must be frozen at under -4°F for a significant enough time to have killed any parasites.

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§  Although many markets are starting to carry Sashimi-grade fish, you should not assume that all fish from your local market has gone through the necessary steps to destroy parasites. Do not assume that fish is safe to eat raw unless it is clearly labeled as "Sashimi-Grade."

·         Two vegetables or other fillings

§  Vegetables are your best opportunity for creativity when making sushi. Some popular fillings include: cucumber, avocado, carrots and asparagus.

·         Short-Grained Rice

§  Typical long-grained rice used in many American dishes will not work for your sushi, as it will not take on the necessary, sticky consistency.

·         Rice Vinegar

§  For best results, use only Japanese rice vinegar.

§  There are several varieties of seasoned rice vinegar, often made with sake, that can be used if desired.

·         Nori

§  Nori is a thin sheet of seaweed, ideal for rolling sushi.

·         Ginger Root

§  The ginger served alongside sushi is pickled and sliced thinly. This is called "Gari".

§  You can buy pre-made gari, or make it yourself from using rice vinegar, sugar, and ginger root.

§  Gari should be eaten between sushi courses to cleanse the palate.

·         Wasabi

§  Wasabi plants naturally grow only in certain river valleys of Japan. For this reason, buying fresh wasabi root can be quite expensive. In fact, there is a good chance that you have never tried real wasabi. The "wasabi" served typically at sushi restaurants is actually an imitation product made of horseradish and mustard seed.

·         Soy Sauce

§  Any common brand of soy sauce will work fine for your sushi.

§  Remember, do not pour the soy sauce over the sushi, and only dip it "fish-side-up".

Equipment:

·         Sharp Knife

§  Any standard kitchen knife, kept sharp, will do, though you may want to get a special sushi knife.

·         Bamboo Mat

§  Bamboo Mats are placed under your sushi and make it easier to roll. They can be purchased as part of a "sushi kit", which may also contain chopsticks, rice molds, and "how-to" books.

Making Sushi Rice

The steps outlined below are an abbreviated version of How to Make Perfect Sushi Rice:

1.     Prepare the rice vinegar by heating it with sugar and salt until they are dissolved.

2.     Rinse the rice in cold water for several minutes.

3.     Steam in a rice cooker.

4.     One can alternately bring water to a boil, add the rice, then cook over very low heat until the water is evaporated. This will leave the rice sticky and perfect for spreading on your nori.

5.     Either use the rice soon after preparing it, or cover it with a damp cloth to keep it moist.

6.     Do not refrigerate the cooked rice.

Rolling and Cutting the Sushi

1.     Put a sheet of plastic wrap over the bamboo mat.

2.     Place Nori down on the bamboo mat. Typically, the shinier side is put face down.

3.     With damp hands, grab the cooked rice and spread it onto the Nori. The layer of rice should be thin enough so that you can see the nori underneath.

4.     Leave about half an inch of space at the edge of the nori furthest from you, and rub a bit of warm water on it. This will help the two sides of nori stick together.

5.     Line up your ingredients in the middle of the nori.

6.     Holding the closest edge of the bamboo mat, roll the sushi away from you.

7.     Tighten the roll as you go, the same way you would a rug to minimize excess space. Be careful not to make it too tight, however, or fillings may start to fall out.

8.     Once tightened, you should be able to unwrap the bamboo without the roll coming apart.

9.     Cover your roll with the bamboo mat and press your hands over it to further pack the roll.

10.  Move your full roll to a cutting board. Slice it first down the middle. From there you can cut it into sixths or eighths, whichever you prefer.

Plating and Presenting Sushi

·         Much of the fun of making your own sushi is in serving it to guests. You may want to buy special plates for sushi and soy sauce.

1.     Sushi plates come in a variety of styles. Feel free to decide what will look best for your kitchen.

2.     Typically, sushi is presented on rectangular plates, with 6 to 8 pieces gathered in the middle.

3.     Smaller plates for soy sauce or wasabi are often only available in sushi sets.

Making Gari

1.     The only ingredients you need to make gari are ginger root, rice vinegar, and sugar.

2.     4-6 ounces of ginger will make about one serving of gari.

3.     Rinse the ginger root with water and peel off all the skin.

4.     Slice the ginger thinly.

5.     Mix the sugar in with the rice vinegar. For one serving, about one cup of vinegar should do. Generally, three parts vinegar to two parts sugar is a good ratio.

6.     Bring the mixture to a boil, then pour it over the sliced ginger.

7.     Let the ginger cool. You will notice the color changing to its recognizable pink. Once it cools to room temperature, you can store it in the refrigerator until ready to serve.

Making Wasabi

Making Fresh Wasabi

1.     Fresh wasabi should be consumed within twenty minutes of grating, so do this just before serving the sushi.

2.     Rinse the wasabi rhizome in water.

3.     Peel the skin, paying special attention to any bumps or grooves. The surface should be relatively smooth when you're done.

4.     Holding the root perpendicular to a grater, grate the wasabi and gather into a pile.

5.     Wait just a few moments before serving. The flavor and intensity will take a short time to develop.

Making Imitation Wasabi

Imitation wasabi can be purchased in tubes online or at specialty Asian markets.

Simply combine the powder with warm water until it forms a paste. Keep in mind that some wasabi powders contain very little authentic wasabi, and some contain none at all.

How to Eat Sushi

If you make your own sushi, you may want to immerse yourself in the traditional Japanese culture surrounding sushi eating. This will also be beneficial when eating sushi at a Japanese restaurant or sushi bar. Though you may not be thrown out of a restaurant for eating sushi incorrectly, these steps will save you any confusion and potential embarrassment.

Eating Sushi

1.     Pour some soy sauce onto a small place. Don't go overboard. Using too much soy sauce can make you look gluttonous.

2.     Pick up the sushi with your fingers and dip only the fish side into the soy sauce. Typically, one avoids getting soy sauce on the rice.

3.     Try to eat the entire piece in a single bite. If this is not possible, two bites are acceptable, as long as one does not put down the sushi between bites.

4.     Once you swallow, cleanse your palate with a small piece of gari.

Using Chopsticks

1.     In general, chopsticks are only used for picking up sashimi. Sushi is eaten with one's fingers.

2.     When not eating, chopsticks should either be placed in front of you on the table or across your plate. It is considered impolite to lean your chopsticks from the table onto your plate.

Sushi Variations

·         California Roll is a popular style of sushi in America. In this version, the sticky rice covers the outside, and the seaweed wrap is on the inside.

·         Spider Roll is a maki-zushi with crab meat instead of fish.

·         Philadelphia Roll is a particularly westernized variety, consisting of smoked salmon, cream cheese, and onion.

·         Tekkamaki contains raw tuna, and is often made into a smaller roll than traditional Maki-zushi.

·         Dragon Roll is rice-side-out sushi with japanese leaves, tempura shrimp, cucumber sticks, avocado, and barbecued eel.

·         Sushi 4 Me presents this recipe for Tropicana, made with salmon, avocado, and banana.