Currently, many people not only in Russia, but all over the world have begun to pay great attention to such a dish as sushi. Some people visit Japanese restaurants, where they order and try the dishes they like. Many of them consider this dish their main dish and consider themselves experts. However, this often turns out to be not entirely true. For example, some do not see the difference between sashimi, nigiri and maki, and do not know what drinks to wash down these dishes. So if a Japanese person is nearby while eating a dish, you can find yourself in an awkward situation. To avoid this, all you have to do is take this short but informative course on sushi. We will tell you what dishes should be consumed and how.

Not long ago, sushi was considered an exotic dish. It was mainly preferred by people who did business with the Japanese. But now many people prefer foreign food. It is significant that sushi ranks first among goods imported from Asia to North America. Beginners have a lot of difficulties understanding all the varieties of sushi. Sushi, in its own way, is quite original. Of course, it is known that the fish from which sushi is made can cause indigestion in an unfamiliar person, but, nevertheless, unfamiliarity does not make sushi a dish unworthy of attention. If you want to please your significant other or decide to try something unusual, then sushi is the dish for you. Having revealed the essence of this article, you can easily understand the menu of any sushi bar.

First, let’s delve deeper into the essence of the name “sushi.” It does not fully reflect the essence of the dish itself, since it is prepared in four different ways - cones (cones), maki (maki), nigiri (nigiri) and sashimi (sashimi).

What is sashimi?

Sashimi is the simplest type of sushi. This is the way to prepare sashimi: fresh fish is cut into thin strips and served without rice or vegetables. All types of fresh fish are suitable for sashimi. Many connoisseurs of Japanese cuisine prefer this dish. However, do not forget that this dish is too heavy. The most common types of sashimi are Atlantic and Pacific salmon, as well as tuna or spicy tuna.

What is nigiri?

Nigiri looks like sushi. They are made from a strip of raw fish, which is wrapped in small rolls of cold rice, supplemented with seaweed. The most common foods used for nigiri are crab, shrimp and spicy tuna, although many other ingredients are also used.

What are poppies?

This type of sushi is quite tasty and original. Beginners prefer this type of sushi, since they usually have a desire to try a vegetarian dish. Some people think that poppies have a somewhat strange and unskillful shape. The most delicious of all maki are considered to be those made from shrimp, pieces of fish and crab, which are mixed with avocado, cucumbers and other vegetables, as well as tempura sauce. This mixture is then wrapped in rice and seaweed. The taste of this dish is simply great.

What is kone?

Kone is almost never called that way; even from the mouth of a restaurant chef you can often hear the name “rolls for eating with your hands” or maki.

Practically, these are the same poppies, only cut into slices, that is, they have the shape of a cone. They add all the same ingredients as maki, but they eat it with their hands rather than with chopsticks. Next, we will look at what it is correct to eat sushi with.

Seasoning for sushi

It absolutely does not matter where you dine - in a restaurant or at home, since in any case, sushi should be eaten in combination with wasabi, ginger and soy sauce. These three additions have given rise to a wide variety of theories regarding how sushi should be eaten. Some people use chopsticks to take sushi and dip it in wasabi, while others rub the hot sauce directly onto the sushi. But the surest way is considered to be this: pour the sauce into a saucer, dissolve wasabi in it, and then dip the sushi in it.

There is an opinion among some people that the sauce should be made before serving sushi. Followers of this theory consider ginger to be an essential ingredient. Some people simply put pieces of ginger on their sushi. Ginger is sometimes consumed on its own as it neutralizes the taste and allows you to fully enjoy every bite.

Supplements

The best addition is tempura sauce. You can also add crabs, shrimp and vegetables, which are fried in a dough made from eggs, water and flour. Deep fried crab cakes are a good addition. Although, it should be noted that since sushi has quite an interesting filling, it is better to first try any additive separately from them.

What's the best way to wash down sushi?

The main drink consumed with sushi is sake. Sake is made from fermented rice. It is best served warm, so that the temperature does not exceed the boiling point and at the same time is not below room temperature. Rice wine should not be compared with other wines, because, as you know, “there is no friend for the taste and color.” So, if you like cold white wine, you might also like warmed sake. However, like sushi, sake is not for everyone. By the way, thanks to modern technologies, sake can not be heated, but rather served chilled. But it all depends on taste preferences.

Instead of sake, you can drink beer. There are quite a lot of different delicious beers in Japan, but special attention should be paid to Sapporo and Kiprin. Sapporo is white in color, so it looks very beautiful when served in a tall silver glass. "Kiprin" is known all over the world for its good taste.

How to eat sushi correctly?

The Japanese give you the opportunity to decide how to eat sushi. Beginners who are not yet very good at using chopsticks can calmly pick up fish with their hands - this will not cause condemnation. If you want to use chopsticks while eating, then below we will give some tips on how to use them correctly. The sticks should be taken in the hand at the thicker end of the sticks, above the middle. Since in Japanese restaurants sushi is served on one common dish, you should never wave your chopsticks over it when choosing what is best to eat. In this case, the sticks must be held with the ends away from you. Although forks and knives are not allowed at the table, under no circumstances should you ask the waiter for these utensils, as this is considered a sign of bad taste - as if you are hinting to the cook that the food is not well prepared.

Knowing how to properly eat sushi requires the same skill as preparing it. To fully enjoy the taste of this dish, you need to know some rules. With sushi you will definitely be served with spicy wasabi seasoning, a small piece of which must be dissolved in the sauce. Then take the sushi, and using chopsticks or fingers, lift the top layer along with the rice and dip it in soy sauce. It is customary to place the whole sushi in the mouth without biting and with the top layer on the tongue.

And finally, a little trick that will help you taste the dish better - after each sushi you should eat a piece of ginger.

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Introduction to the product called “nori”

Nigiri appeared in Tokyo in the 19th century as an independent type of sushi. This dish is sushi based on rice and toppig (it can be raw fish, seafood or a special omelette, etc.), it is loved in Japan and many other countries where it has gained particular popularity. By the way, in Japan, specially created robots have long been used to prepare nigiri sushi, but this is not entirely correct, because sushi is a special philosophy, and automation of the process takes away this sacrament. It is very important when preparing nigiri at home to try to maintain a balance of flavors of the two main ingredients of the dish - rice and raw fish.

Ingredients (2 servings of nigiri):

1. raw red fish – 300 g;
2. rice – 150 g;
3. water 350 ml;
4. nori – 1 sheet;
5. salt and sugar - 0.25 teaspoons each;
6. rice vinegar - 1 tbsp. spoon;
7. ginger, wasabi - for serving.

The first thing to do is rinse the rice. This is done several times, preferably until the water becomes clear. If time allows, dry the rinsed rice for an hour before cooking.

Prepare a suitable container for cooking rice, keep in mind that it will swell to 2 times its original volume. Pour cold water over the rice, bring to a boil over medium heat, and simmer for 15 minutes over low heat. Do not stir the rice; cook it in a saucepan with the lid closed. Let the rice sit for another 15-20 minutes.

You should start making sushi only when the rice is seasoned with rice vinegar. For dressing you need vinegar, but not in pure, but diluted form. Mix a spoonful of vinegar with the same amount of water, add salt and sugar, mix.

Season the cooled rice. You may not get perfect grains of rice the first time, but with experience, understanding and skills will come.

Now we need to prepare the fish. Remove the red fish fillet from bones and skin. Cut the fillet into strips approximately 3*5 cm in size.

Cut the nori into long but narrow strips. This can be done using ordinary scissors.

Top each rice ball with a strip of raw fish.

Although fish and rice “stick together” well, a strip of nori as a safety net will not be superfluous. Wrap the sushi with a strip of nori in the middle, the ends can be glued with a drop of water.

Place 3-4 pieces of nigiri sushi on a serving plate, add some wasabi and pickled ginger. By the way, wooden chopsticks are not needed for this type of sushi, since nigiri can be taken with your hands and it will be ethical.

Nigiri - sushi recipe at home

In this article we want to tell you how to prepare nigiri. And also give a couple of tips that are worth considering when preparing nigiri sushi. As we told you in the article “What is nigiri sushi”, nigiri is a sushi dish based on rice and topping (seafood, omelette, etc.), where the main idea is to create a balance of flavors. Soon we will write about all the most popular types of nigiri, so as not to miss this and other interesting articles, subscribe to blog updates (and there will be a lot of useful information, since we are a young and developing blog that strives to give you the newest, most interesting and necessary). To prepare nigiri, you need to take some sushi rice in your palm and squeeze it into a stick. Then place pre-chopped fish fillet or other topping on it, brushing it with wasabi on the inside. Properly prepared nigiri should not fall apart in your hands, but have a coherent structure.

Instructions on how to make nigiri?

For nigiri sushi you will need:

• fresh or salted fish, at your choice. You can also use other toppings.
• sharp knife
• cutting board
• wasabi
• bowl of warm water
• cooked sushi rice - " "
• serving plate or board
• soy sauce
• pickled ginger

!!! Not necessary:

• ice or refrigerator

Preparatory stage:

Just 4 steps and you will master the technique of how to prepare nigiri! We prepare the workplace for further convenience in working with sushi. How Japanese masters do this can be seen in the picture on the left.

Stage one:

Tip: To make it easier for you, cut the fish all at once. But before using, keep the fish in the refrigerator or on top of pieces of ice.

Stage two:

Wet your hands in a bowl of warm water, take some sushi rice and roll it into a ball. One portion should fit in the palm of your hand when clenching your hand into a fist. Squeeze the rice ball with light pressure from your fingers and give it an oval, oblong shape.

Tip: Your rice should be the same size as the fish piece.

Stage three:

Take the cut and cooled piece of fish in your left hand. Using the index finger of your right hand, scoop up a little wasabi and spread it on the middle of the piece of fish. Next, place the fish with wasabi on top of the ball of rice. Gently squeeze the fish and rice together using finger pressure to maintain structural integrity. Then transfer the resulting form to the palm of your left hand with the rice facing down. At the same time, squeeze the sides of the structure with the fingers of your left hand, pressing the fish into the rice with the index and middle fingers of your right hand.

Nigiri sushi are molded sushi consisting of rice, seafood and fish. It seems that preparing them is very simple, but there are a large number of nuances in their preparation.

1. Rice for making rolls must be warm. Hot or cold rice will not work. It will be difficult to stick rice to a cold base, and a hot base will simply ruin the taste of the finished dish.
2. Raw fish must be cut immediately before cooking. The pieces should be 4 fingers long and 2 fingers wide. In order for the products to turn out beautiful, make them smooth, with neat edges.
3. Be careful not to put a lot of fish or rice in your sushi. They will not fit well with each other and will interrupt each other's taste.
4. Now you can move on to the sculpting process. Prepare a container of water, wet your right palm there, shake off excess water. Excessive moisture will simply prevent the rice from sticking together. With your right palm, take some rice cereal and squeeze it. Roll with light and smooth movements using your fingers. Do not squeeze the rump too much to avoid making it tight. The rice block needs to be properly glued on the outside. At the same time, it should remain soft inside. It's time to add the filling. Place a little wasabi on a piece of cut fish, which will add some spice to the dish. Place a lump of rice on top, adjust with your fingers on both sides, lightly press the filling so that it repeats the shape of the “block”.

You will need:

Canned Japanese radish – tablespoon
- wasabi paste – teaspoon
- boiled rice cereal – 175 g
- rice vinegar – 4 tbsp. spoons
- salmon fillet – 155 g

Cooking steps:

Rinse the salmon thoroughly under water. Cut the piece in half along its entire length. Separate the pieces slightly diagonally. You should have 8 equal-sized slices measuring 4.5 by 2.5 cm. Make a tetsu solution. Soak your hands in the solution and make 8 identical nigiri balls. Take wasabi on the edge of a knife and place one ball. Pinch them slightly while pressing with the tip of your left thumb. Serve with canned radishes.

These ones turn out no less tasty

You will need:

Sea pike perch carcass
- salt – 4 tbsp. spoons
- rice cereal – 230 g
- special vinegar – 1 tbsp.
- wasabi – 1 tbsp. l.

Cooking steps:

Peel the sea pike perch from skin and bones, carefully remove the entrails and gills. Sprinkle the fillet with two tablespoons of salt and place in a cool place. Rinse under running water, place in a container, fill with rice vinegar, wait half an hour. Drain the fish in a colander. Wet your hands in water diluted with vinegar. Take pike perch fillet and a handful of rice and form into a tight ball. Prepare the fish by brushing it with wasabi. Place a ball of rice on top of the fish and press gently with your thumb. Place the finished products on a dish and decorate to taste.

And we invite you to master a completely new cooking option -

There is no need to be afraid that something may not work out, start with a simple nigiri recipe, and over time you can move on to rolls and purl sushi. Nigiri is a small ball of rice, which is complemented with fish (salmon, trout, salmon) or squid. The entire “structure” is held together with a strip of nori.

Even more interesting options for nigiri sushi and rolls can be ordered for home delivery. It is sushi with delivery in Kazan that works around the clock, and this is an excellent solution when you do not have time to prepare sushi yourself.

To prepare 10 nigiri sushi you will need the following ingredients:

— boiled rice 250g (you can take long or round);

— red fish (lightly salted trout) – 200g;

- nori sheet - 1 pc.;

- lemon juice - 2 tbsp. spoons;

– sugar – 0.5 teaspoon;

- wasabi and ginger - for serving;

- soy sauce - optional.

How to make nigiri

Boiled rice must be seasoned with sugar and lemon juice. If you like it spicy, then instead of lemon juice you can use wine vinegar or vinegar specially designed for sushi. By the way, for sushi you can use regular bagged rice, which is both convenient to cook and tastes suitable for exotic recipes.

Using scissors, we cut the nori sheet into long strips, which we will then use to tie the nigiri.

Trout fillet must be cut into small rectangles, approximately 3x6cm. Look to see if there are any bones; if there are any, remove them with tweezers.

We form balls from the finished seasoned rice; it is most convenient to do this with wet hands. Approximately 1 ball will require 25 g of rice. You can make them larger or smaller - to suit your taste.

Then place fish on each rice ball and lightly press it onto the rice. The length of the fish should completely cover the top of the ball.

Then we take a thin strip of nori, wrap it around the nigiri in the middle, so that the “string” holds on, you need to slightly moisten the tip of the nori, then it will easily stick and will not allow the nigiri to fall apart.

Remember that nigiri, and sushi in general, should be served immediately after preparation. It is also very important that all the ingredients you use in the recipe are fresh, especially when it comes to fish. These should be served with soy sauce, pickled ginger and wasabi.