National Dishes of the World

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Sushi
Photo: chidorian from Japan, CC BY-SA 2.0, Wikimedia Commons

main dish

Sushi

寿司 (sushi)

Rice seasoned with vinegar, sugar and salt, served with raw fish, seafood or vegetables, soy sauce and wasabi.

Eaten in: Japan

Prep
45 min
Cooking
20 min
Resting
30 min
Total
1 h 35 min
Servings
4

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About the dish

Sushi is rice seasoned with rice vinegar, sugar and salt, combined with raw or marinated fish, seafood, omelette and vegetables. The classics are nigiri – an oval of hand-pressed rice topped with a slice of fish and a dab of wasabi – and maki, rolls wrapped in a sheet of nori seaweed. Today’s form, edomae-zushi, was born in 19th-century Edo, the old name of Tokyo, as fast food from street stalls; before that, sushi was a way of preserving fish in fermenting rice. In a good sushi bar the chef serves pieces one at a time, and they are eaten with the fingers or chopsticks, dipped fish-side down into soy sauce, with pickled ginger, gari, between bites.

Main ingredients

  • sushi rice
  • rice vinegar
  • raw fish
  • nori
  • wasabi
  • soy sauce
  • pickled ginger

More: Wikipedia (pl) Wikipedia (en)

Recipe

Sushi

https://foodmap.ominuvo.com/dish/sushi

Ingredients

4 servings

4 servings

Method

  1. Rinse the rice in cold water, swirling it gently, until the water is almost clear; drain in a sieve for 30 minutes.

  2. Cook the rice with the water, covered, over low heat for 12 minutes, then leave it for 10 minutes without lifting the lid.

  3. Warm the vinegar with the sugar and salt until dissolved. Tip the rice into a wide bowl, pour over the seasoning and fold it in with cutting strokes of a paddle while fanning, until the rice cools to body temperature and turns glossy.

  4. Slice the fish across the grain into pieces about 3 × 7 cm and 5 mm thick, and cut the rest into batons for the rolls.

  5. For nigiri, wet your hands with water and a little vinegar, shape about 20 g of rice into an oval block, dab a slice of fish with wasabi and press it onto the rice.

  6. For maki, lay half a sheet of nori on a bamboo mat, spread a thin layer of rice over it leaving a 1 cm border, lay a baton of fish or cucumber along it and roll up tightly.

  7. Cut each roll into 6 pieces with a sharp, wet knife and serve at once with soy sauce, wasabi and gari.

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