How to Make Temaki Sushi

How to Make Sushi - Secrets Revealed - What Sushi Restaurant Owners Do Not Want to Tell You

When it comes to food, we all have our weaknesses. Some people just cannot resist another bite of chocolate or that beef burger oozing with all its juices.

For me, I love Sushi! Sushi is NOT just about raw fish and caviar. The varieties and ingredients are as wide ranging as your imagination can be. You can roll a sushi with egg, avocado, carrots, cucumber, beef, prawns and the list goes on and on.

More importantly, Sushi is extremely healthy. It is heavily pack with nutrients and minerals. A typical setting of 7 - 9 pieces contains about 300-450 calories. Not only are they low in fat, the fishes used provide protein and are rich in Omega 3 fatty acid, the vegetables are a great source of vitamins and the Nori (seaweed sheet) is rich in iodine. Even the sushi rice provides complex carbohydrates. You really cannot get a more nutritious meal and snack than this.

There are 5 good reasons why you should make your own sushi and we will go through each of them in this article. 1. Sushi is one of the fast growing healthy fast food 2. Sushi can be prepared very quickly 3. Sushi is very easy and fun to prepare. Even a child can help out 4. Sushi can be prepared very economically i.e. on shoestring budget 5. Sushi makes great party food.

Unfortunately, for many people, sushi is extremely pricey. Any Sushi Lover will tell you that sushi dining is kept for that special occasion because of its price tag. Seeing how Sushi Masters stalwartly wave their razor sharp Yanagi Ba knives and their deft hand movement, it is no wonder that we think that making sushi is best left to these highly skilled and talented Sushi Chefs. Did you know that it is actually a misconception that only sushi master can carve out a decent sushi platter? I will let you into a little secret... You do not even need to know how to use chopsticks to know how to make sushi, what's more eat it!

Making sushi is one of the easiest tricks of the trade. The good news is you can learn to make sushi in no time and on really shoestring budget as well.

Let us very quickly run through the usual ingredients that you will need. You can get Japanese Sushi rice grains, Nori and Sushi mat from most Oriental supermarkets. For all other ingredients such as beef, prawns, capsicum, carrots, cucumbers and really any ingredient that you fancy putting into your sushi roll; they are easily available from your local supermarket. By the way, there is minimal cooking involved, so even if you are not a great cook, you can still be your very own Sushi Master. Most of the work and fun of course, is in cutting up the ingredients and rolling them up into sushi rolls. There are really no special skills or talent needed to roll the sushi. The motion in rolling a sushi roll is identical to rolling up a towel into a baton! It is that easy. There is a very simple video in the link below that will show you exactly how this is done.

You will be amazed by the spread and colours of your sushi platter from just these basic ingredients. To give your platter the "restaurant look" you can include garnishing and decorations made from thin strips of carrots and cucumbers or you can use cookie cutters to cut out carrots and cucumbers into shapes of flowers.

Just these tips alone will allow you to throw a brilliant sushi party at home. Your guests will be able to eat till their hearts' content without you feeling the pinch in your pocket. In fact, I will suggest that they join you in rolling their own sushi. It is a lot of fun to get everyone involve making homemade sushi and the truth is making sushi is really not rocket science.

Never again will you have to resort to eating the cold, gunny sushi rolls sold in supermarkets or even sushi bars and restaurants. You will derive so much more pleasure in sinking your teeth in the warm and moist homemade sushi rolls.

For decades, Sushi restaurants and bars have fiercely guarded these tips and tricks and kept these secrets from the public domain, which are now made available to you. I strongly encourage you to try your hands on making sushi and I promise that you will never look back.

To find out more about how to make sushi, watch a video demonstration of making sushi and obtain more information about The Art of Sushi Dining and get more Sushi Recipes, visit http://www.HowtoMakeSushi.co.uk.

Best Sushi Recipe - What to Prepare and How to Do It

Do you want to have a try of your own cooked sushi in the convenience of your home? Try this. Sushi is the most famous Japanese food in the world and a favorite of the natives itself, too. They also prepare this kind of food when there is something special. So, what is a sushi? What are they things needed to make it?

Sushi is a vinegar rice, with many different ingredients including rice. It is artfully designed and with variations in its cooking style. The different types in making a sushi is Nigirizushi, Makizushi, Oshizushi, Inarizushi, Chirashizushi, Narezushi. There are many kinds of sushi but let us try to learn Makizushi. So, the materials needed are: Fukin (kitchen cloth), Hangiri (rice barrel), Hocho (kitchen knives), Makisu (bamboo rolling mat), Ryoribashi (cooking chopsticks), Shamoji (wooden rice paddle), Makiyakinabe (rectangular omelette pan).

Ingredients:

• Sushi rice - short grained rice to be combined with rice vinegar, sugar, salt and sometimes, sake or kombu
• Nori - black seaweed
• Tuna fish and seafoods
• Mixtures and fillers - Pickled daikon radishi, pickled vegetables (tsukemono), fermented soybeans (natto) in natto maki, avocado, cucumber in kappa maki, asparagus, yam, pickled ume (umeboshi), gourd, burdock, and sweet corn with mayonnaise.
• Flavoring - Wasabi or soy sauce

Steps on how to make a Makizushi:

1. Place the Makisu on your preparation table.
2. Put a Nori on top of the Makisu.
3. Put some rice on top of the Nori and spread the rice evenly.
4. Leave a space on the top and bottom of the Nori, probably an inch.
5. Put some toppings, you could choose anything you like as long as the seafood would be compatible to each other and also put Wasabi on it.
6. Slowly, lift the Makisu and see to it that the Nori should be steady so that it will not be damaged. Make sure both of the sides are with the same size or should be even.
7. Roll the Makisu upward.
8. Place both index fingers on the sides of Makisu and shape the makizushi into a square.
9. Cut the makizushi twice with a very sharp knife.
10. Put them together and cut them into pieces.
11. Finished!

If you cannot find the things that are needed before making a sushi, you can find other means for that. Be resourceful because this recipe would bring you to the Oriental and feel like you are in Japan. Experience the adventure in making your own dish with the feel of the Oriental.
Do you need some great fish recipes to prepare a nice dinner for your family? Then check out my website at http://www.weloveseafood.com. You can find tons of free fish recipes there.

Sushi Made Easy - Top 5 Tips to Making Authentic Sushi

Check out other exciting food recipes!

After all fattening ourselves with chocolates and bacon and lots of wine throughout the festive months, it is time to start thinking and eating healthy.

What better way than to try our palates on some sushi? If you are squeamish about raw fish, don't worry. Sushi is much much more than raw fish. There are gorgeous California rolls, Avocado rolls and literally any kind of rolls that you can conjure which does not involve raw ingredients.
'Credit Crunch', I hear you say? Yes, indeed, I know just too well how expensive sushi is. I have been a victim to my addiction for sushi and had paid silly prices in sushi bars and restaurants. However, I have found a sure proof way to get around this problem.

I was lucky to be let into a little secret, which taught me just how easy it is to carve my own authentic sushi! I just have to share this secret with all Sushi Lovers.

It may sound unbelievable, but you are only 5 Steps away from dishing up an Authentic Looking and Tasting Sushi Platter.

5 Steps to the Perfect Sushi

1) Sushi Rice

This is the essentially the heart of sushi, so if you get this right, you are 80% to making the perfect sushi! It is therefore not surprising that Sushi Experts place so much emphasis on how to prepare Sushi Rice.

Unlike normal long grains, sushi rice grains are a lot starchier. Therefore, the rice grains have to be rinsed in clear water for about 5 times before actually cooking it.

Once the sushi rice has been cooked, loosen it with a wooden ladle and transfer it to a wooden (preferred) or glass bowl. Use a damp clean cloth to cover the bowl to prevent the sushi rice from losing moisture.

*Important* Never store sushi rice in the fridge as the sushi rice will lose its moisture and taste exactly like the hard and gunny sushi that you get from supermarkets or even some sushi restaurants and bars

2) Nori

Very often, we think of nori as just the seaweed sheet for rolling sushi. However, nori plays a very important role in delivering the flavour and aroma of sushi.

To get the most out of a nori, lightly toast it over the hob for 2 seconds. That will give it a crisp texture when you sink your teeth into the sushi roll. Toasted nori are also more aromatic.

Over handling of the nori is a mistake that many sushi amateurs made. Remember to wipe your hands dry before handling the nori and minimise touching the surface of the nori unnecessarily. This will prevent the nori from becoming damp and losing it crispiness.

3) Rolling the Roll

A pretty sushi looking sushi will whet a person's appetite even before he/she bite into the sushi. Hence, care must be taken in rolling the sushi.

Rolling the sushi roll is actually not difficult. The key to this is not to overstuff the sushi with rice and ingredients. You want the sushi to look sufficiently pack, but not overflowing to the point that the nori is not large enough for all your contents.

A thin layer of sushi rice that covers the surface of the nori is sufficient. It may look very little when you spread the rice onto the nori, but once you add your strip of cucumber and carrot or other ingredients that you fancy and roll the sushi, the sushi will get its bulk.

The other trick is to always remember to leave 0.5 inch border on one length of the nori when you spread your sushi rice i.e. there should be a 0.5 inch border on one length of the nori that is not covered with sushi rice. This will allow the nori to sealed easily when you roll it.

4) Cutting the Roll

Have you ever been amazed at how clean cut each piece of sushi looks in restaurants? If you drive a knife through a sushi roll and try to cut it, you will find it very hard to complete your sawing motion. This is because sushi rice is sticky, so the knife will not be able to move smoothly through the roll.
What you need is a sharpen knife so you can avoid excessive sawing motion and more critically, you need a slightly wet knife so that it will run smoothly through the roll. The knife needs to be lightly wet for every single cut.

5) Garnish & Decorations

When it comes to packaging, Japanese is King. It is no different when it comes to their local delicacy. What makes sushi so attractive is not just the colours in the sushi, but also the garnishing and decorations that goes with the sushi platter.

Of course it helps if you are an expert at vegetable carving, but in reality, how many of us are that proficient? That's where play dough cutter comes into play. Just use small vegetable cutters to cut out flower from carrots and cucumbers. To give it more colours, you can use red, green or yellow capsicums as well. Even just strips of these colourful vegetables will spice up your platter tremendously.

Sushi is a very neat dish, so don't scatter your garnishing all over, but place them neatly along side the sushi.

Just remember these tips and tricks and you can most certainly present a platter that's of restaurant standard.

To find out more about how to make sushi, watch a video demonstration of making sushi and obtain more information about The Art of Sushi Dining and get more Sushi Recipes, visit http://www.HowtoMakeSushi.co.uk

Article Source: http://EzineArticles.com/?expert=Maggie_Tan