Fish Eaters

A Beginner’s Guide To Sushi

If you are new to sushi, you may find yourself quickly overwhelmed. A seemingly endless array of fish, rice, seaweed, and various accompaniments, often listed on the menu in Japanese, can make you feel lost and unsure how to proceed. However, sushi is a popular delicacy in America as well as throughout the world, and millions of people have successfully learned to navigate the complex choices. With a bit of knowledge and practice, you too can become familiar and confident with sushi. Here is a beginner’s guide to get you started.

Types of Sushi

Maki sushi is the term used for the various types of sushi rolls. Maki consists of fish, vegetables, rice, and seaweed rolled together and cut into bite-sized pieces. The fish is always placed in the middle, but depending on the type of roll, either the seaweed or the rice may be the outer layer. There are also vegetarian sushi rolls available at many places, which substitute a vegetable such as cucumber in place of the fish.

Nigiri sushi is extremely popular. The dish consists of a hand-formed bed of rice topped with a thin piece of fish. This dish combines the flavorful nature of the fish with a beautiful handmade presentation.

Temaki sushi is similar to maki sushi. The difference is that the roll is not cut into pieces. A good temaki roll is wrapped tightly and creates a cone shape.

Inari sushi consists of fried pouches of tofu, called aburage, that are stuffed with sushi rice. Aburage is also used in other dishes, such as some miso soups.

Sashimi is not technically a sushi dish at all.

Due to the fact that sashimi is similar in ingredients and is readily available at sushi restaurants, sashimi is often included in the global term. Sashimi is simply raw fish served without rice. Wasabi is a popular accompaniment to sashimi.

Sushi Ingredients

The key ingredients of sushi are fish and rice. Not all sushi is served raw. Many sushi ingredients are actually cooked. Californiarolls always feature cooked imitation crabmeat, known as surimi or karaboko. Ebi is shrimp that is traditionally cooked unless ama ebi is requested. Unagi and anago are both terms for eel, which is always cooked. Many restaurants offer tempura selections as well. If you do not want to sample raw fish, look for these items or speak with the sushi chef for recommendations. Alternatively, if you are feeling daring, then consider ordering the omakase, which is the “chef’s choice.” You will be presented with a series of dishes that the chef feels best represent his skill and ingredients.

Sushi rice is another key component to a successful sushi dish. Sushi rice is short grain and has a specific balance of starches that allows it to stick together. This stickiness is necessary for successful eating with chopsticks. The sushi rice is uniquely prepared and seasoned to make it the perfect accompaniment to the fish and vegetables.

Your plate may also feature some additional items, depending on the chef’s preferences. Wasabi is a very complex plant that has been termed “Japanese horseradish.” It is commonly served with a variety of sushi dishes. Gari is pickled ginger that may be any color from pink to tan.

Gari is designed as a palate cleanser and should be eaten between, rather than with, bites of sushi. Daikon is a radish accompaniment, often served with sashimi.

Health Concerns

Seafood, particularly tuna, has made headlines lately due to a concern about mercury contamination. In addition, raw foods including raw sushi carry the risk of parasitic infestations. Eating raw seafood is not recommended for people with certain health conditions, young children and pregnant women. Raw freshwater fish is not recommended for anyone as it carries much higher risks. If you have any doubts or concerns, consult with your doctor prior to consuming raw sushi. Cooked items remain a safe alternative.

If you are reasonably healthy, the health concerns from sushi are minimal. Federal law requires that fish intended to be served raw be frozen according to strict guidelines to destroy parasites. Contaminants are not affected, however. Of course, much of the quality of sushi depends on its handling once it reaches the restaurant. It is worth paying more to patronize only sushi restaurants that are known for their high standards.

How to Make Sushi

If you discover that you enjoy sushi, you may eventually find that you would like to try making some at home. Sushi making is an advanced culinary skill and sushi chefs spend many years perfecting their craft. Therefore, you should not expect your home attempts to yield the same results as those found at a quality restaurant. Experimentation is fun, however, and practice is the key to success.

It is imperative that you purchase sushi grade fish that has been put through the proper parasite destruction techniques.

Most supermarket fish is intended for cooking rather than raw consumption and, as such, may not be safe for use in sushi or sashimi. It is important to prepare and serve the fish as quickly as possible, but it will last a few hours in the refrigerator when wrapped carefully and placed on ice. Also consider providing cooked or vegetarian alternatives for those who cannot or do not consume raw fish.

You will need to invest in a sharp knife and a bamboo mat. The knife will enable you to cut the food items cleanly to the proper size and shape, while the mat is essential to creating sushi rolls. You will also need seaweed sheets called nori if you plan to make rolls.

Prepare the fish or purchase it already cut to size, and then cook the rice. You can find kits in some supermarkets that include the seasonings, or you can make your own. Remember to buy the specific short grain rice called sushi rice, as only this rice will provide the proper stickiness. You should cook the rice, then add the seasonings, and finally lay out the rice to cool under a damp paper towel. Proper sushi rice is served at room temperature.

At this point, the hard work is done and the creative process can begin. For nigiri sushi, simply moisten your hands and then press a bit of rice to form a bed. Layer on wasabi if you like, and then add a piece of fish or other topping. For temaki, simply lay out a half-sheet of nori (seaweed), spread some rice outward from one corner and pile on the fish and vegetables.

Begin rolling the nori from the corner containing the rice and continue rolling into a cone shape. Seal it with a drop of moisture from the rice or even condensation. Maki (cut rolls) is a bit trickier to perfect, but the basic process is easy to understand. Lay out a full sheet of nori on the bamboo mat. Cover with a thin layer of rice (about ¼ inch thick), leaving an inch or so of the nori uncovered at the far end. Layer your ingredients in the middle, largest on the bottom. Now fold the mat forward, causing the nori to roll in on itself. Continue working the mat slowly to the other end, keeping an eye on the nori to ensure that it rolls. Press in the ends, and then fold back the mat carefully. Cut the roll in half, then in half again as many times as necessary for the size rolls that you want.

Sushi is a wonderful traditional food that has become recently popular in the United States. Whether you purchase your sushi in a restaurant or make it at home, sushi is a great way to expand your culinary horizons. Order foods that you like, do not be afraid to experiment and always insist on the freshest ingredients. You may just find yourself becoming a sushi connoisseur.

By Lisa Fritscher