Wednesday, November 03, 2010

Sharing Sushi

Seriously, I was disappointed. Firstly, my sushi looks awful and secondly, hubby was sick and I ate by myself. To make and rolling sushi was not as easy as I thought. I need A LOT of practice.. and the nori (seaweed) that I bought, I think was not the right one and when I opened the packet, some were broken. :( I tried but I will try again.. or maybe just go to a sushi restaurant for some delicious sushi. Today's post comes with no recipe but just want to share the following with you.. :)

Different types of sushi and rolls:

Sliced raw fish by itself - Sashimi

Chirashi-sushi - A bowl or bento box filled with sushi rice topped with a variety of fish and vegetables. 

Nigiri-sushi - Consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Generally the most common form of sushi you will see. 

Gunkan Nigiri - Gunkan means boat and this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice. It is in a boat shape.

Inari-sushi - Aburage (fried pockets of tofu) stuffed with sushi rice. 

Maki-sushi - Seaweed filled with fish and/or vegetables rolled up with rice on the outside. There are also more specific terms for the rolls depending on the style. They are:

Chakin-sushi - rice on the inside wrapped in a thin egg crepe

Futomaki - thick, large or fat rolls

Hosomaki - thin rolls

Uramaki - inside-out rolls (rice on the inside)

Tazunamaki - (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top.

Temaki-sushi - Also called a handroll. Rice, fish and vegetables wrapped in seaweed shaped as a cone. The handroll has the same ingredients as Maki, the only difference is in how it is wrapped.

Here are some dining etiquette:
* Do not rub your chopsticks together. If you have to, do it under the table so the chef can't see you! Doing so implies that the chef is cheap (I must remember this coz I did it before.. hehe). 
* It is generally considered best form to eat sushi in one bite.
* It is OK to eat nigiri-sushi with your hands. Sashimi is only to be eaten with your chopsticks.
* Do not ask your chef "Is that fish fresh?"  Of course it’s fresh or the chef should not be serving it.
* Gari (ginger) is considered a palate cleanser and eaten between bites or different types of sushi. It is not meant to be eaten in the same bite as a piece of sushi.
* Slurping noodles is OK, less so for soup, but a bit is fine, at least by Japanese standards. You are expected to pick up your bowl to drink the soup, using your chopsticks to direct the solid pieces to your mouth.
* Eat them all. Try to eat all the food that is ordered, as it is considered bad manners to waste food. 

If you want to try Japanese, ‘domo arigato’ for ‘thank you’ and if you want to be more sophisticated, you might try “gochisosama deshita,” for “thank you for the meal.” You can use the less commonly used "oishikatta desu" for "it was delicious".


Anonymous said...

The seaweed looks off, not toasted nori, or overly moist from the rice. Not bad if that was your 1st time, I would eat it for sure. I like to put my bamboo mat in a ziplock freezer bag, suck out all the air and seal. This really helps for making inside out rolls, which is fun because you can put fish eggs or sesame seeds on the outside.

lilmizlynn said...

Thanks Anonymous. It was my first time and I really think the seaweed is the wrong one. It's called Yangban Seasoned Laver. I will try as you said about the bamboo mat. A good tip. Thanks again.

Anonymous said...

Yes, you called it, the seaweed was the wrong type. You accidentally bought Korean seaweed, which is a bit saltier and slightly different texture. See if you can locate some Japanese Toasted Nori. Good luck with the rolling.

Lannae said...

Come visit! Make this for me! Looks delicious!

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