Sushi is like an art. In order to learn to make sushi at home, you should keep a few important things in mind. Great sushi is not possible to make on your first try, as a lot of learning and perfection is required along with practice to make good sushi. For instance, it may seem that rice is very easy to make, but as it is the main ingredient, it should be made so that the grains do not break and it has the right amount of stickiness to it. This can only be achieved with a lot of practice.
<B>Make Sushi</B>
You should learn to make sushi rice, which is a predominant ingredient in the making of sushi. Sushi rice is short-grained and should be cleaned before cooking. Rice should not be broken and should also have the right amount of stickiness to it, as it is cooked. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. It is mixed with vinegar while hot. The rice should not be too sticky, otherwise your sushi would be really bad in taste.
You should also remember that sushi made with raw fish cannot be made right away. Raw fish is usually checked and frozen, to kill germs, and make it safe for human consumption. Therefore, it is important that you learn how to handle raw fish and to freeze fish to make your sushi eating safe.
Since the sushi chefs in Japan spend their years in learning how to professionally accomplish raw fish handling, and we do not have such an experience, it is better to make vegetarian sushi at home.
After rice, the other common ingredient is Nori, which is a seaweed. The nori is used to wrap the sushi ingredients together, in a cylindrical shape. In Japan, nori may never be toasted before being used in food but many brands found in the U.S. dry and process nori to form thin sheets. Nori should be unflavored and of high quality to make good sushi.
If you use a flavored nori, you alter the taste of sushi itself. Nori can be used both inside or outside of sushi wrap, though traditionally nori is used just on the outside.
Futomaki is the most common type of sushi made at home, as it is vegetarian and traditional. It usually has two or three fillings which are complimentary in taste, and uses nori on the outside. It uses a bamboo sushi roll to shape the wrap, which is also a very useful tool for beginners who are learning to make sushi.
Sushi being a form of art should accompany strong visual presentation skills. When presented on a platter, sushi should look inviting and allure a person to try it. Practicing sufficiently provides proficiency in making good sushi.
Ingrid Preube
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