New York – The Art Of Sushi

New York – Sushi can be found in restaurants, take-outs, and even grocery stores in the largest metropolitan areas as well as the most remote towns. The appeal of sushi is undeniable; it combines an exotic food style with health-conscious eating. Sushi is extremely low in fat, contains very few calories, and fulfills doctors’ advice to include more fish in your diet. It is the ultimate fun finger food and is great either as an appetizer or as a main course.

In spite of enjoying widespread popularity for many years, sushi is costly; also, some people are wary of eating raw fish in a restaurant. Buying sushi when eating out can be high-priced, because you are paying for skill, presentation, and aesthetics. Your first attempt at making your own sushi might not be a plate of artistic expertise, but it can be fun and delicious, and you will improve your skills as you practice. Also, purchasing your own fresh fish might give you peace of mind about eating raw fish. If not, you can always opt for the vegetarian or cooked-fish varieties.

If you are going to use raw fish, it is very important to select the freshest fish possible. Pregnant women are cautioned against eating raw fish; but for most healthy adults, raw fish poses no risk, as long as it is fresh. A good fish should smell of the sea and should not give off a pungent, unpleasant odor. When you bring the fish home, use it as soon as possible. Wash it well under cold water and cover it with plastic wrap. Keep it in the refrigerator at all times.

Almost any type of fish can be used for sushi; experimenting can be half the fun. In addition to salmon, which is a sushi favorite, tuna is an ideal fish for sushi, because its red color and robust flavor stands up well to wasabi.

The art of sushi-making relies on being able to slice the fish well. The thinner the slices are, the better, and this skill requires the most practice. Good sushi also depends on perfectly cooked rice. Rice has to be just right so that it can be spread very easily on the nori (seaweed sheets). Make sure you use the Japanese short-grained sushi rice that is sticky in texture when finished. Rinse it several times, until the water no longer has a milky appearance.

A good rule of thumb is to use one part rice and three parts water. Put the rice and the water in a pan and cover it until it reaches a boil. Lower the flame and cook it on low heat for about 10 to 15 minutes. After the liquid is cooked out, but it is not dry, take it off the fire and let it stand covered for another ten minutes. Meanwhile, prepare the sauce for the rice. For every cup of rice, you will need 1/8 cup Japanese rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. When the rice is cooled, mix this sauce into the rice. Now you are ready to make your sushi.

The best sushi for a beginner to attempt is nigiri-sushi, which means “made in the hand.” First, moisten your hands and form a little ball of rice in your palms. The fish should already be sliced into small pieces no thicker than 1/8 inch. Put a tiny smear of wasabi (green Japanese horseradish paste) on one side of the fish. Take the rice ball and press the fish, wasabi side down, onto the rice, curving the fish around the rice. Flatten the fish and the rice together gently.

The most common rolled type of sushi is maki. Maki is usually a cylindrical piece, formed with the help of a woven bamboo mat called a makisu. Maki-sushi is generally wrapped in nori, a sheet of dried seaweed that encloses the rice and fillings. There are other forms of rolled sushi that are all in the maki family. Futomaki (“fat roll”) are larger, more filling rolls. They are often made with two or three fillings. Uramaki differ from other maki because the rice is on the outside and the nori is within. The filling is in the center, surrounded by a liner of nori, then a layer of rice, and an outer coating of some other ingredient, such as toasted sesame seeds.

As you may have noticed in Japanese restaurants, a beautiful presentation is just as essential as creating tasty sushi. Sushi is usually served with a dollop of wasabi and a small bowl of soy sauce for dipping. Pickled ginger is a popular accompaniment, but Japanese use it for clearing the palate between sushi varieties rather than as a condiment. Miso soup, made from soy paste, is a popular starter, and many people enjoy sushi with rice wine (sake), served warm or cold. Green tea is also a popular beverage and is usually drunk out of colorful earthenware mugs without handles. Once you are used to making and serving sushi, it is likely to become not just a familiar meal, but a weekly event.

Tuna Avocado Maki

Ingredients:

4 sheets roasted nori (dried seaweed),
cut in half crosswise

4 cups prepared sushi rice

1/4 cup wasabi paste

1/2 pound sushi-grade tuna,
cut into 3/4-inch strips

1 avocado, cut into 1/4-inch strips

1/2 cup sliced pickled ginger

Soy sauce for dipping

Directions:

Place sushi mat, covered in plastic wrap, on cutting board, with slats running crosswise. Arrange one sheet of nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest to you. Lightly moisten hands with water, then gently spread about 3/4 cup rice onto nori in an even layer, leaving 1/2-inch border on the long end opposite you.

Brush 1/2 teaspoon wasabi paste in a thin line across rice, about 1 inch from the side nearest you. Arrange about one-eighth of the tuna strips and then avocado strips on top of wasabi line. Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet. Squeeze gently but firmly along the length of the roll, and tug top edge of mat away from you to tighten. (Nori border will still be visible below top edge of mat.) Open mat and roll log forward 1/4 turn, then fold mat over again and squeeze gently but firmly to seal nori border. Repeat to form remaining rolls.

Transfer one roll, seam side down, to cutting board. Dip sharp knife into water and slice roll in half, then cut each half into three pieces. Slice the remaining rolls in the same manner. Serve immediately with remaining wasabi paste, ginger, and soy sauce.