Sushi Chef Neophyte
Making good sushi is no trivial matter. People study for years to become master sushi chefs. And my particular style can best be described as survival cooking. However, making sushi is 50% arts, and crafts. And for some sick reason I enjoy doing meticulous, detailed work. Still, I expected my sushi to look like it was " hacked to death by a blind woodsman."
Tools
Making sushi doesn't require too many exotic tools: Bamboo mat (makisu) |  Sharp knife |  Rice cooker |
The one key item is the bamboo mat (makisu); it helps keep the rolls even.
Real sushi chefs use special knives, which are only sharpened on one side. My personal opinion is that any sharp knife will work.
Ingredients
California rolls are usually made with avocado, and fake crab. I use smoked salmon mostly because it keeps for weeks in the refrigerator.
 Smoked salmon |  Avocado |  Nori (seaweed) |  Sushi vinegar |  Black sesame |
The salmon, and the avocado need to be sliced into thin strips:
Sliced ingredients
Rice
The preparation of sushi rice is more complex than most people imagine. Traditionally the rice is soaked in water to soften it, then cooked with a piece of seaweed (for flavor). A mixture of vinegar, salt, and sugar is poured over the hot cooked rice, and then fanned until shinny and cool. Experts use a bowl made of bamboo. I use an 13x9 baking pan and an electric fan.
 Adding seasoning |  Finished rice |
Making Sushi
California roll are usually made "inside out" -- that is the nori (seaweed) is on the inside, and the rice, on the outside. Here's how it's done:
 Spread rice on nori |  Cover rice with plasic wrap |  Flip over |
 Add salmon, and avocado |  Roll it up |  Add sesame seeds |
Finished Sushi
Sushi
No comments:
Post a Comment