Sushi or "vinegared rice" is a favorite delicacy not only in Japan but in many other countries too. It is interesting to know the different types of sushi. For the Japanese, sushi implies vinegared rice typically topped with meats, fish and vegetables. Outside Japan, sushi is more often mistaken as "raw fish" or "raw seafood."
In Japan, they call sliced raw fish, sashimi. It is different from sushi because sashimi implies purely on the raw fish part. In Archaic grammar, "sushi" literally means "it's sour."
There are several types of sushi. The Nigirizushi sushi consists of toppings laid with "hand-formed" rice clumps. Aside from topping it with vinegared rice, it is also dabbed with wasabi and a bite-size, thin slice of fish, egg or various other seafoods. Although the egg is cooked, the seafood and fish can be served raw. The types of fish you can use are salmon, tuna, mackerel and eel.
When eating Nigirizushi, make sure that the rice side is not dipped into the soy sauce. The fish side should be the one dipped or it will fall apart. You can do this alternately, not dipping it completely in soy sauce.
Makizushi is a type of sushi rolled inside some "nori," a pressed and dried layered sheets of alga or seaweed. It can contain vegetables, fish, seaweed and rice. These are rolled into a cylindrical form with the aid of a bamboo mat or makisu. Afterwards, it is cut into suitable widths. Futomaki refers to the thicker rolls. Hosomaki refers to the thinner rools. Uramaki refers to the "inside-out" rolls.
Inarizushi has toppings stuffed inside a tiny pouch of fried tofu. This is more uncommon compared to Chirashi-zushi. You still need to go to a sushi restaurant in Japan to order this type of sushi.
Chirashi-zushi has toppings scattered and served over a sushi rice bowl. This is not regularly served in Japanese restaurants outside of Japan. The toppings are either raw seafood or sashimi.
Temaki Sushi is also called the hand roll. It is almost the same as maki except for the part where you roll it into a cylinder and slice it. With Temaki Sushi, you roll it with your hands and form cone shapes. Then, it is eaten as is, not sliced.
In any sushi, the common denominator is always sushi rice. They only vary on toppings, condiments, fillings and the procedure these ingredients are placed together. These ingredients can also be collected using contemporary or traditional ways, making distinct results. Sushi is not only a favorite dish in Japan. It is well-loved in other countries also.
If you want to learn how to make sushi rice, it is easy. First, you need a sushi vinegar called sushi-zu. Mix it with rice vinegar, sugar and salt. Heat the mixture until the sugar dissolves. Stir frequently in the process. Afterwards, let the mixture cool to room temperature. This mixture is called tezu.
Using either a spatula or just a regular spoon, cut and fold the rice as gentle as possible. Avoid smashing the rice grains. Get a bowl and moisten the sides with tezu. It is ideal to use a wooden bowl because it absorbs moisture. If none is available, any bowl is fine with a flat bottom.
Place the rice in the bowl and add a quarter of sushi vinegar. Mix them together, making sure you follow a folding motion to avoid smashing the rice. Afterwards, fan to dry the mixture for about 5 to 6 minutes. This process will remove the excess moisture and will make the rice look glossy and shiny.
As a tip, a good sushi rice is somewhat chewy in the mouth, and sticky to your touch.
For more information on Sushi Rice and Rice Cookers please visit our website.
In Japan, they call sliced raw fish, sashimi. It is different from sushi because sashimi implies purely on the raw fish part. In Archaic grammar, "sushi" literally means "it's sour."
There are several types of sushi. The Nigirizushi sushi consists of toppings laid with "hand-formed" rice clumps. Aside from topping it with vinegared rice, it is also dabbed with wasabi and a bite-size, thin slice of fish, egg or various other seafoods. Although the egg is cooked, the seafood and fish can be served raw. The types of fish you can use are salmon, tuna, mackerel and eel.
When eating Nigirizushi, make sure that the rice side is not dipped into the soy sauce. The fish side should be the one dipped or it will fall apart. You can do this alternately, not dipping it completely in soy sauce.
Makizushi is a type of sushi rolled inside some "nori," a pressed and dried layered sheets of alga or seaweed. It can contain vegetables, fish, seaweed and rice. These are rolled into a cylindrical form with the aid of a bamboo mat or makisu. Afterwards, it is cut into suitable widths. Futomaki refers to the thicker rolls. Hosomaki refers to the thinner rools. Uramaki refers to the "inside-out" rolls.
Inarizushi has toppings stuffed inside a tiny pouch of fried tofu. This is more uncommon compared to Chirashi-zushi. You still need to go to a sushi restaurant in Japan to order this type of sushi.
Chirashi-zushi has toppings scattered and served over a sushi rice bowl. This is not regularly served in Japanese restaurants outside of Japan. The toppings are either raw seafood or sashimi.
Temaki Sushi is also called the hand roll. It is almost the same as maki except for the part where you roll it into a cylinder and slice it. With Temaki Sushi, you roll it with your hands and form cone shapes. Then, it is eaten as is, not sliced.
In any sushi, the common denominator is always sushi rice. They only vary on toppings, condiments, fillings and the procedure these ingredients are placed together. These ingredients can also be collected using contemporary or traditional ways, making distinct results. Sushi is not only a favorite dish in Japan. It is well-loved in other countries also.
If you want to learn how to make sushi rice, it is easy. First, you need a sushi vinegar called sushi-zu. Mix it with rice vinegar, sugar and salt. Heat the mixture until the sugar dissolves. Stir frequently in the process. Afterwards, let the mixture cool to room temperature. This mixture is called tezu.
Using either a spatula or just a regular spoon, cut and fold the rice as gentle as possible. Avoid smashing the rice grains. Get a bowl and moisten the sides with tezu. It is ideal to use a wooden bowl because it absorbs moisture. If none is available, any bowl is fine with a flat bottom.
Place the rice in the bowl and add a quarter of sushi vinegar. Mix them together, making sure you follow a folding motion to avoid smashing the rice. Afterwards, fan to dry the mixture for about 5 to 6 minutes. This process will remove the excess moisture and will make the rice look glossy and shiny.
As a tip, a good sushi rice is somewhat chewy in the mouth, and sticky to your touch.
For more information on Sushi Rice and Rice Cookers please visit our website.
