The Sushi Kitchen Tools
Handai (a large wooden tub) and Shamoji (a wooden spatula to mix the cooked rice and the vinegar mixture)
Uchiwa (a paper-made fan to cool the rice mixture and to evaporate the excess steam and vinegar)
Makisu (a bamboo mat to roll the sushi in)
Very sharp kitchen knives (to fillet fish, to slice fish steak, and to cut maki-sushi)
Preparing for the sushi rice
Ingredients
(Note: the amounts used in the vinegar mixture may vary depending on the individual sushi shops.)
Uncooked rice 3000g
Water 3000cc
Rice vinegar 360cc
Sugar 160 g
Salt 100 g
Soaking ------ Mixing the rice with vinegar
1. Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat the process about 3 times.
2. Soak the rice in water for 30 minutes to one hour before cooking.
3. Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.
4. When the rice is done, let it stand for about 15 minutes.
5. Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji. While mixing it, fan the rice with the uchiwa to remove any excess moisture.
6. Keep the Shari in a covered container maintaining its temperature around body temperature
Soak the rice in water
the vinegar mixture over the rice
How to make nigiri-zushi
1.Slice up some Neta for toppings
2.Wet both hands well with vinegar, then take some Shari in your right hand and squeeze the Shari to make it oblong and bite-sized.
3.Place the Neta in your left hand; it should rest on the second joint of your fingers.
4.While holding the Shari in your right hand, put a bit of Wasabi on the top-side of the Neta.
5. Place the Shari on top of the Neta (on top of the wasabi), then press the top of Shari with left thumb gently, and also make a dent on the sides with right fingers.
6. While shaping the Shari, make a line-like dent with your right index finger.
7. Turn it around
8. Step 7 is called Tatekaeshi.
9. While using your left hand in a box shape and pressing, insert your thumb under the neta and then shape the edge.
10. Holding the sushi with your right index finger, middle finger, and thumb, turn it around.
11. Hold it with your right thumb and index finger and press the sides gently.
12. Press it together one more time and then you are finished. The Shari part should be in the shape of the bottom of a boat.
How to make maki-zushi
1. Set down the Makisu.
2. On top of the Makisu, place a sheet of Nori toward you.
3. Put some Shari on top of Nori. The amount of Shari you use should be about the same used to make three pieces of nigiri-zushi.
4. Spread the Shari from left to right.
5. Leave about an inch of space on the bottom and the top of Nori without any Shari.
6. Place a long, thin strip of Neta on top of the Shari. Spread some Wasabi as well.
7. Slowly lift the Makisu in order to roll it while keeping Nori steady.
8. Make sure both left and right sides are even.
9. Roll it up forward.
10. Place both index fingers on the sides of Makisu and shape the maki-zushi into a square.
11. Cut the maki-zushi in half with a very sharp knife.
12. Place them together and cut them into 6 pieces.
13. Done.
:ffiiiuuu: tva e !!! ve4e znaete kak da pravite sushi
mojete spokoino da napravite za edna kompaniq priqteli i s malko sake da se razmajete :gathering:
