'What, raw
fish? Yuck!' - this is a common reaction when I tell people that I
love sushi. But in fact raw fish (called 'sashimi' in Japanese) is
just one of many sushi ingredients, which can vary from seafood, to
avocado, to plain cucumber. So what exactly is this sushi thing and
how can you eat it? :)
For many
years, I thought that sushi preparation is reserved for distinguished
sushi chefs who spent years learning their craft in Japan. But my view changed when my friend, Emi, and I took part in a sushi workshop organised by Edo
Sushi Bar in Manggha Museum of Japanese Art and Technology in Kraków
(most photos in this post are from this workshop). We learned there
how to prepare the two most popular types of sushi:
- makizushi - a sliced roll made of seaweed, rice, and filling
- nigirizushi - a mound of rice with a fish topping.
Since then home made sushi has
become one of my favourite ideas for a lunch or dinner with friends.
My version of this dish may never get a Michelin star, but it's much
cheaper than going out to a sushi bar, and it's lots of fun. :)
In most
supermarkets you can find the basic sushi ingredients and
accessories, especially:
- nori - edible seaweed; contrary to appearances, it is quite tasty and it contains high portions of vitamins and minerals
- rice - sushi rice is usually quite expensive, so we often replace it with basmati rice
- rice vinegar - essential for the rice dressing
- wasabi - green Japanese horseradish, it's very hot so it can help you fight a cold ;)
- gari - sweet, pickled ginger, eaten between the bites to cleanse the palate
- soy sauce - to dip your sushi (optional)
- bamboo mat - to roll maki-zushi
- chopsticks - if you don't know how to use chopsticks, I've got good news for you - Japanese etiquette allows to eat sushi with the fingers :)
As to the
fillings, I usually buy them in vegetable and fish stalls at my local
market, where I can find fresh ingredients. My favourite fillings
are:
- smoked salmon
- surimi (crab sticks)
- avocado
- fresh cucumber
- kampyō gourd - pickled gourd with slightly sweet taste
- takuan - pickled daikon radish (bright yellow)
- sesame seeds - as a decoration
When I've
bought everything, I sit with my friends at a large table and we
start cutting the ingredients, arranging the fillings, rolling the
seaweed and - the best part - tasting the food. Sushi should be
served with green tea or Japanese plum wine, but in our low-budget
home made version we usually settle for plum beer from the
supermarket.
Home made
sushi is a great culinary adventure but if you prefer a
professionally prepared Japanese meal, soon you'll be able to read a
review of one of my favourite sushi bars in Kraków. Stay tuned! :)
Video how to make
your own sushi (by a Japanese chef):
Sushi
recipes: http://makemysushi.com/
How to eat
sushi: http://en.ilovecoffee.jp/posts/view/89
