To have a good sushi (excellent sushi is only in restaurants) you have to try and try. Nevertheless, once learned… it becomes as easy to make as a toast.
To know list:
- The best rice is, the japanese rice for sushi obviously, but you can use the Riso Roma;
- The best vinegar is the rice vinegar for sushi: you will find it in the Asian sector in supermarkets;
- Fresh fish is basic for a good sushi, but let’s clear up what “fresh” means.
Sushi is considered a possibly dangerous food, because if the used fish e is not fresh, it could be infected by Anisakis, the parasitic living in 2/3 of the fish worldwide, even in Italy. This parasitic dies at 65°C and more and at -20°C (after 24 hours).
In Italy with the term “fresh” we intend fish that has been frozen than thawed. Very strict laws have been issued in Italy regarding this roles.
If you eat raw fish you should place it in the freezer at -20°C for 24 hours. The frozing process kills parasitic, as well as cooking. That is why raw fish thawed just before eating is the safest.
So, when you buy a fish to be eaten raw, place it in the freezer the day before, gradually thawing it in the refrigerator.
Ingredients for sushi:
- Rice, 4 tbsp of rice vinegar, 1 tsp of sugar, a pinch of salt, nori algae, wasabi, soy sauce.
- Stuffing: fruit and vegetables ( cucumbers, carrots, avocados), fish (tuna, salmon, shrimps, crab)
Moreover, you will also need a sushi roll maker and excellent knives to cut Maki as well as fillet.
How to cook rice
First of all wash well the rice, and discard starch.
Put it in a sieve and keep washing under running water for 10 minutes, until the water run clear.
Add to rice a double amount of water… and a little more.
That is: if you have 150g of rice, add 300g of water + 50g more of water. Cool uncovered over high heat, bring to a boil, then reduce heat and cook for about 15 minutes. Don’t stir the rice.
Once cooked, remove from heat and let aside, covered, for about 30 minutes.
After 30 minutes, put the rice in a bowl and season with 3-4 spoons of rice vinegar –add 1 tsp of sugar and a pinch of salt before. Stir gently and refrigerate.
How to make sushi
Let’s make Maki, the traditional small rolls covered with Nori algae.
Put Nori in the sushi roll maker and wet the edges with your fingers.
Take a little rice – that will be very sticky – with a wooden spoon and put on the algae.
Put the stuffing – cucumber or fish, or avocado and fish – more or less in the middle of the algae, in your direction.
With the roll maker, roll Nori, pushing a little to obtain a very compact and small roll.
This is not easy, but with practice, you will learn. Mind to tighten softly , so the rice inside will be compact.
Discard the edge of Maki and slice into medallions 1 cm thick, and place on a tray in the refrigerator.
Keep sushi refrigerated for at least 2 hours, and return to room temperature 10-15 minutes before serving.
Serve with wasabi or soy sauce, to dip it into with chopsticks.
Eat any Maki all at once, that is why they should be small and compact.