Japanese Recipes: Sushi ( Tuna,Rice wrapped in seaweed)

Sushi

The first Sushi was first developed in Southeast Asia and spread to south China before introduced to Japan sometime around the 8th century.
Fish was salted and wrapped in fermented rice. Nare-zushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling.
The fermented rice was then trown away and fish was the only part consumed.
This early type of sushi became an important source of protein for the people of Japan.
The first time the dish Sushi was mentioned in the west was when it was mentioned in 1873 in an English - Japanese dictionary.
Over the past century Sushi has become a very populair dish with specialised Sushi bars popping up in many countries all over the world. So many diverent types of Sushi are available so i will give you the most easy and basic recipe to get started.


Serves: 40 rolls

Time: 2 hours

Ingredients:

- 255grams of Sushi rice

- 55ml mirin
- 340grams of Sashimi quality tuna, cut into long thin strips
- 5 sheets nori sushi sheets ( seaweed)
- 1 cucumber cut into 5 long pieces
- 5 spring onions
- 3 tablespoons wasabi paste


Step 1:

Rinse the rice very well under cold water.
Drain well and put into a large saucepan that has a lid. Pour over 1 pint of water and bring to the boil and allow to simmer for about 25 minutes until nearly all the water has been soaked up by the rice. Remove from the heat, cover with a lid and leave it to cool for 10 minutes.


Step 2:


Tip the rice onto a large flat clean tray. A metal tray is probably best as it will help the rice cool down quicker.
Dress the rice with the mirin, spoon rice over quite often this helps the rice to cool. your rice is done when it gets to room temperature.


Step 3:

To make your sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top.
Have a bowl of water to hand. Dip your fingertips in the water before you touch the rice.
Spread the rice over three quarters of the seaweed make sure you take a little rice at a time and push it to the edges creating a layer about ½ cm thick. Leave the quarter the furthest away from you plain so you see the seaweed.



Step 4:

Now spread a little wasabi in a line a little off centre nearest to your body.
Follow with a layer of tuna, a spring onion and a piece of cucumber.
Roll up your bamboo mat slowly, tucking in the closest ends of the sushi roll to start a roll and press lightly with both hands to make the ingredients stick together.


Step 5:

Remove the roll from the mat and leave to sit with the joining edges down .
You can wrap it in cling film and keep in a cool place until you are ready to serve.
Don't place in the fridge as this dries out your rice keep at room temperature at all times.


Step 6:


To serve, using a slightly moist sharp knife to trim the ends so all excessive seaweed is gone and you see a nice looking rol with all your layers visible. Cut into 6 to 8 pieces and Serve with some pickled ginger and little bowls of soy sauce.








Now in Japan they would say " お食事をお楽しみ下さい" which means;

                                              O shokuji o o tanoshimi kudasai

 

 

                                                             " Enjoy your Meal"

Where can we find Japan in the World?

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