Homemade sushi: our recommendations
Sushi is a typical dish of Japanese cuisine based on rice and fish, usually raw. This dish has acquired a lot of popularity in Italy in recent years thanks to restaurants that offer it with the “All you can eat” formula. In this edited post we will give you some useful tips on how to make good homemade sushi , paying attention to the quality of the fish and the ingredients: it is a type of dish based on raw fish, so it must follow all the safety rules. and hygiene. So if you are not an expert in sushi, let yourself be guided by those and to avoid unpleasant problems.
How to eat sushi
Sushi should be eaten immediately after being prepared, at room temperature. It is usually accompanied with ginger which serves to eliminate the flavor of the fish just eaten in order to savor the next one. Another custom is to lightly dip the sushi in soy sauce before chewing it. However, it is important to always dip the fish in the sauce where possible, rather than the rice, as this will not cover the flavors and will have an authentic experience.
The ingredients of sushi
The basic ingredients necessary for the preparation of a good sushi are: rice for sushi, rice vinegar, sugar, salt, water, kombu seaweed. These ingredients are the basis of this dish, which will then be garnished with fish or whatever you prefer.
The choice of fish
To consume raw fish it is mandatory to keep it in the blast chiller for at least 24 hours at minus 20 degrees. This step is necessary to eliminate all the bacteria present in the food and avoid dangerous infections.
In order not to make a mistake in choosing the fish to use, you can use the most common ones which are salmon and tuna, present in all Japanese menus, even in the most refined restaurants. Another fundamental aspect is the cleaning of the fish which must be peeled and cut into strips to be ready to be placed on the rice.
Preparation of sushi
To prepare sushi , the first thing you need to do is rice. Place it in a bowl and remember to rinse it well.
Leave the rice to soak for 15 minutes and then rest for another fifteen. Then place the rice in a saucepan with flush water and leave the lid on until it boils.
While the mixture is boiling, prepare the dressing, add the rice vinegar with sugar and salt and heat it without letting it boil. Once the rice is cooked, pour the vinegar mixture over it and start waving the rice with a fan to evaporate the vinegar. While you wait for the rice to cool and until it reaches room temperature, cut the ingredients you want to put inside the rolls.
Cooked rice is very sticky so remember to wet your hands often with water before handling it.
The first thing to do to compose your roll is to cut the sheet of nori seaweed in half and place it on the appropriate mat. Spread the rice on the nori seaweed together with the ingredients you prefer and roll it all up with the help of the mat. At this point you will get a single large roll to be cut into 6 \ 8 smaller rolls.
These can be stored in the refrigerator, covered with a film sheet for a maximum of one day. So do not anticipate too much in the preparation of this dish.