Sushi done right is a wonderful thing, but those who have a refined palate can tell immediately when they are biting into an inferior piece. Like many methods of food preparation, sushi prep is an art form and there are a lot of things that can go wrong.
Learning the tricks of the trade is essential before you pick up the knife and begin to make sushi for the first time. Making sushi is far from easy, but practice these techniques and you will be able to create luscious sushi that will be as good as any you have tried in a restaurant.
- Know What You Are Going to Add Before the First Cut
There are many ingredients to a properly made piece of sushi other than the fish and rice. Vinegar and seaweed may be needed, but more exotic ingredients such as a spicy mayonnaise or other sauce may enable you to make a signature piece. All of these items should be well within reach because you will need to make several pieces at a high rate of speed and there is no time to go looking for an ingredient.
- Make The Rice First
Before working with any of the seafood components, you will need to make the rice first. Not only is the rice the only part of the recipe that you actually cook in many recipes, but it needs the opportunity to cool down significantly before you can begin to make a piece of sushi with it.
Remember to use the proper equipment when making rice as just boiling it in a pot will not have the desired result. The rice will be perfect to work with when it is only lukewarm and still very sticky. Remember to keep your fingers very wet when shaping the rice to ensure that the rice does not clump or stick to you when you roll it or ball it up.
- Use The Proper Equipment
You should not make the cuts of sushi using just any knife. It requires a set of knives specially made for the purpose that has a very sharp edge. You will also need a rolling mat, as just doing on on a cutting board may create an uneven shape or rough texture that will be aesthetically displeasing to even the casual sushi fan. If you are making rice, noodles, or sheeting make certain that you have the right sushi machine for making the mouth-watering recipe.
- Appropriate Handling Of Fillers
Proper handling of fish and other seafood fillers is of the utmost importance both for safety and flavour. Since the meat is not cooked, it must be frozen for one full day to kill any bacteria or parasite is may have received from the animal.
Before you make any cuts, rub in a fine grain seas salt and let it sit for 30 minutes. This flavours the meat and also makes it safer to eat. After this, the meat should be rinsed with pure cold water and patted dry before sprinkling with rice vinegar.
- Cut Precisely and Roll Carefully
Each piece of sushi will need to be sliced differently in accordance with the standards of that piece. Keep the chart in front of you so that you will know the difference between a cut of Maki and that of Salmon. Once you have your fillings measured and cut in the proper amounts, you will need to make rolls deliberately and at a good pace. It may be the slowest part of the entire process.
When rolling seaweed rolls, remember that you will need to keep the shiny side of the seaweed away from you as you roll. Just like when you were working the rice, make sure that your hands are moist to prevent sticking.