How To Make Every Sushi | Method Mastery | Epicurious
Epicurious・24 minutes read
Salmon has become a staple in modern Japanese sushi despite historical parasite concerns, with various sushi-making techniques and styles like nigirizushi and husomaki involving the fish. Different sushi dishes like hakozushi, tamaki, and chirashi showcase the versatility of salmon in Japanese cuisine, focusing on proper preparation and presentation.
Insights
- Modern sushi practices have incorporated salmon, once avoided due to parasite concerns, making it a staple in Japanese cuisine.
- Various sushi-making techniques involve meticulous details like molding, cutting, and layering to ensure proper flavor distribution and presentation, showcasing the intricate artistry behind sushi preparation.
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Recent questions
What is the traditional meaning of "sushi"?
Sour
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Summary
00:00
"Modern Sushi: Salmon, Rice, Techniques"
- Sushi traditionally didn't include salmon due to parasite concerns, but modern practices have made it a staple in Japanese cuisine.
- "Sushi" translates to "it is sour," referring to the vinegar rice base that doesn't necessarily require raw fish or a roll.
- Using a rice cooker is recommended for making sushi rice, with a ratio of 1 part rice to 1.1 parts water, cooked for about 40 minutes.
- Sushi vinegar (rice vinegar with salt and sugar) is poured over the rice, mixed in, and then cut into small piles for proper vinegar distribution.
- Nigirizushi involves hand-pressing a mound of rice and fish together, with sushi-grade salmon being cut into rectangular "saku" pieces against the grain.
- Wasabi, grated from fresh root, is placed between the fish and rice, with moistened hands using a water-vinegar mix to mold the sushi.
- Molding techniques like hontegaishi and tategaishi are used to shape the sushi, ensuring the fish and rice adhere properly.
- Hakozushi, or box sushi, involves layering fish, rice, and additional ingredients in a box, pressing firmly, slicing, and serving with toppings like katsuobushi and aonori.
- Husomaki, a thin roll, features a single filling like salmon, rolled with nori, rice, and wasabi using a bamboo mat for shaping and cutting.
- Tamaki, or hand rolls, can be cylindrical, cone-shaped, or taco-shaped, with rice, wasabi, and various fillings like salmon and cucumber wrapped in nori.
12:45
Japanese Chirashi: Sushi Taco with Salmon Roe
- The dish being prepared is a u-shaped temaki, resembling a sushi taco, with salmon roe placed in the center of nori.
- The concept of "shirashi" in Japanese cuisine involves scattering ingredients, originally created to utilize off cuts, following the philosophy of "motainai" to minimize waste.
- The salmon used in the dish is off cuts from producing hakozushi, cut into cubes for the chirashi.
- The base of the dish is sushi rice, balanced with the amount of fish to be added on top.
- Kinshi tamago, an egg omelette, is prepared with eggs, salt or soy sauce, and starch to remove moisture.
- The chirashi dish includes unmarinated fish scattered on sushi rice, with added avocados, ikura, shichimi togarashi, cubed shiso leaves, and square nori pieces.
- Futomaki, a fat roll sushi, includes multiple ingredients like takuan, cucumbers, and avocado, rolled and cut into pieces.
- Uramaki, an inside-out roll, features spicy salmon as the main ingredient, rolled with rice on the outside, cut into eight pieces and topped with shichimi togarashi.
