Sushi is a dish that combines vinegared rice (known as shari) with a variety of toppings or fillings (neta), such as fresh fish, seafood, vegetables, and occasionally egg or tofu. While many assume sushi always involves raw fish, this is a misconception; the defining element of sushi is the seasoned rice.
Types of Sushi
- Nigiri
Small, hand-pressed rice balls topped with slices of fresh fish or seafood. A brush of soy sauce or a dab of wasabi often enhances its delicate flavor. - Maki
Rolled made by layering rice and fillings on a sheet of seaweed (nori), then rolling it into a cylinder and slicing it into bite-sized pieces. Common fillings include cucumber, avocado, and tuna. - Sashimi
Thinly sliced raw fish or seafood served without rice. Though not technically , sashimi is often enjoyed alongside it. - Temaki
Hand-rolled shaped like a cone, filled with rice, fish, and vegetables. Temaki is casual and perfect for eating on the go. - Chirashi
A bowl of vinegared rice topped with an assortment of fish, seafood, and vegetables. This deconstructed sushi is visually stunning and versatile. - Uramaki
Inside-out rolls where the rice wraps around the outside, with the nori and fillings on the inside. Popular in Western sushi, like the California Roll.
Sushi: The Art of Japanese Cuisine
Description
is a Japanese culinary art that combines vinegared rice (known as shari) with a variety of flavorful toppings or fillings, including fresh fish, seafood, vegetables, and sometimes egg. It's often served with soy sauce, pickled ginger (gari), and a dab of wasabi for extra zest.
Ingredients (Makes 4 Rolls)
For the rice:
For the filling:
To serve:
Step-by-Step Instructions for Sushi
Instructions:
-
Prepare the Rice:
Rinse sushi rice under cold water until the water runs clear.
Combine rice and water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let sit (covered) for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this into the rice. Cool to room temperature.
-
Prepare the Fillings:
Slice avocado and cucumber into thin strips. Prepare salmon or shrimp if using.
-
Assemble the Rolls:
Place a sheet of nori shiny side down on a bamboo rolling mat or a clean surface.
Spread a thin, even layer of rice over the nori, leaving about 1 inch at the top uncovered.
Lay fillings horizontally across the center of the rice.
-
Roll the Sushi:
Using the bamboo mat, carefully roll the nori tightly, pressing gently to form a firm roll. Seal the edge with a little water.
-
Cut the Rolls:
Use a sharp knife dipped in water to slice the roll into 6-8 pieces.
-
Serve:
Arrange on a platter and serve with soy sauce, pickled ginger, and wasabi.
Nutrition Facts (Per Serving)
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 35mg12%
- Sodium 980mg41%
- Potassium 456mg14%
- Total Carbohydrate 73g25%
- Dietary Fiber 4g16%
- Sugars 11g
- Protein 20g40%
- Calcium 20 mg
- Iron 4 mg
- Vitamin D 8 IU
- Vitamin E 4 IU
- Vitamin B12 2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooking Temperature and Time
- Rice Cooking Temperature: Medium heat to bring water to a boil, then simmer on low heat.
- Rice Cooking Time: 15 minutes simmering + 10 minutes resting (covered).
Nutrition Facts
For 303 grams of sushi
