The origin of sushi dates back many decades when fermented rice was wrapped around raw fish as a technique of preservation. It was called nare-sushi. Eventually the Japanese acquired a taste for the raw fish/rice cuisine and calling it seisei-sushi, this technique of preservation eventually became a cuisine. During the Edo Era between the 1600’s and the 1860’s haya-sushi became what is popular today; raw or partially raw fish wrapped in rice and seaweed accompanied by vegetables and vinegar. Many modern sushi restaurants serve these “sushi rolls” today.
In the 19th century, when Japan was still calling its era the Edo Era, a new form of sushi was developed named nigiri-sushi. This is the most common type of sushi in restaurants as it is a mound of rice topped with a piece of fish.
How to make a sushi roll:
*It is important to remember that consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food borne related illness. Fresh fish should be frozen at under -4 degrees Fahrenheit for a significant time in order to kill all the parasites.
1. Place nori (seaweed) on a bamboo mat with the shiny side down.
2. Spread pre-cooked rice thinly on the nori, thinly enough to see nori underneath.
a. Leave half an inch space on nori (furthest end from you) to dab warm water on; this will help hold the roll together.
3. Place all ingredients (fish, vegetables, etc) in the middle of the roll.
4. Start to roll the sushi away from you with the bamboo mat until it comes together.
a. It is recommended to push the rolled up sushi bundle with medium pressure to tighten the roll and combine ingredients.
5. Cut the log in the middle and each half into sections.
6. Enjoy!
For more detailed information on how to properly cook the rice and on how to make sushi, visit the following website http://www.mahalo.com/how-to-make-sushi.
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