Many important things should be kept in mind before a person should begin to learn to make sushi at home. It is not necessary that you are able to make terrific sushi on your first try, as there is a lot to learn. For example, rice being the main ingredient seems easy to make, but should be mastered perfectly to make good sushi.
Mastering the art of making sushi rice is a major step in learning to make a good sushi. Japanese rice is blended with vinegar, while it is still hot, and should be made so the rice remains sticky. Although sushi would be terrible if the rice is too sticky. Therefore, one should learn to make sushi rice properly, as the rest would be simpler.
It should also be kept in mind that seafood sushi cannot be made right away. Usually sushi is made using raw fish and that should be checked and frozen to kill parasites to prepare it for human consumption. So, one should also learn the handling and freezing of raw fish to make it safe for sushi eating.
Sushi chefs have years of knowledge and training to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection of raw fish.
Another common ingredient after rice, is nori. A nori is basically a seaweed which has been dried and made into edible thin sheets. It is used as a wrap to form the base of sushi and must be unflavored and of high quality. A flavored nori, available with salt or flavored with teriyaki sauce, can alter the taste of sushi so it should be avoided.
Although traditionally, nori is on the outside of sushi but that is not the only way it is served. It can also be used on the inside of the sushi roll, with variations.
Futomaki is a type of traditional sushi usually made at home. It is made up of vegetables and is rolled up with the help of a bamboo sushi mat. Sushi mats made up of bamboo are popular to help roll out sushi who are beginners in sushi-making.
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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