Are you a real sushi lover? If you said yes, we’ll guess you are aware that sushi is not actually a dish more than a way to prepare rice. Fun fact: “sushi” always has rice but it doesn’t always have raw fish in it. The dish that always has raw fish but no rice on it it’s sashimi, two traditional Japanese dishes that are most of the time confused between them.
Although it seems like a simple dish, it could not be further from reality, sushi style hides a variety of very different preparations ways, as long as a chef can imagine.
However the most popular in Japan, is just cylindrical rice with a thin layer of raw fish on top, with soy sauce.
When preparing sashimi, you must put the rice on top of the nori sheet (dry seaweed), then the fruits or vegetables and rolled it up and cut it in eight pieces.
Theres also another variety of sashimi style that is done in reverse so that the rolled nori is inside and the rice outside. Even though it seems easy, sashimi cutting techniques is one of the most complicated to achieved in the Japanese kitchen, great knives skills and chopsticks handling abilities are necessary.
Like sushi, the sashimi allows you to play with the ingredients, letting you create your own flavory combinations.
Being a sushi fan, doesn’t mean you are a pro at the kitchen cooking it right? So we decided to bring you an easy homemade recipe for you to try your sushi maker skills! Take note, this is going to get fishy
2 cups sushi rice
1 cup warm water
3 tablespoons of rice vinegar
3 tablespoons of brown sugar
1 pinch of salt
2 dry nori sheets
1/2 cup cream cheese
1/2 pound fresh salmon fillet
1 bottle low sodium soy sauce
1 Makisu mat (bamboo mat for preparing sushi rolls)
*wasabi (if you like spicy)
**pickled ginger (if you want to clean your palate between each bite, which allows you to better appreciate the different flavors)
***only used wooden utensils while cooking sushi
First step, we must wash the rice under the stream with cold water, used a strainer to rinse it properly, and leave it there (on the strainer) to make sure it dry off all the extra water.
Took your favorite pan (the one that has a glass lid) and put the rice (washed/rinsed) on it, with the water over high heat until it breaks to boil (around 3 minutes)
Ones it’s boiled, we lower the heat for another 10 minutes, then turn off the heat and leave it with the lid on for 5 more minutes.
While the rice is cooking, we prepare the filling. Take your “other” favorite pan (just kidding, everyone just has one favorite pan), and put the rice vinegar, with the brown sugar and the pinch of salt, and heat it low until it dissolve.
Ones the rice is ready, spread it on a wooden chopping board, then spread the prepared vinegar on top of the rice, and let it cool off.
Meanwhile, we wash the vegetables, peel and cut them sticks shape, as well as the fish (used another chopping board) in thin strips.
Now is fun time, took your makisu and a piece of wax paper, and put your nori sheet on top, get your hands a lit wet (so the rice don’t get stick on your fingers) and spread the rice on the nori with our hands, them we put the vegetables, the cream cheese (you can use a pastry bag for help you) and the salmon.
Here comes the most tricky part, that is the rolling up, you must help you out with the makisu, rolling it up first and pushing the nori with your fingers, so you can get a really tight sushi roll.
Ones you have your roll done, we proceed to cut it in 8 2 inches pieces, with your sharpest knife. (spreed some water on the knife blade, so the rice don’t stick on it). Serve it right away with some soy sauce, wasabi and pickles ginger slides.
As you can see, making some homemade sushi is not that complicated, it can take you a couple of tries before you do it fine, but it just matter of practicing.
Whenever you felt more comfortable with this recipe, you can start trying some new ingredients on it, to make it more fun, don’t forget to “instagram” your progress.