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Luciana Trigos

on 6 November 2013

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Transcript of Sushi

A Short History of Sushi
The original preparation was first mentioned in China in the second century B.C.

Originally, sushi arose out of a way of preserving food. Fish was placed in rice and allowed to ferment, which allowed to keep the fish edible for some time.

The rice was thrown away and the fish was eaten when needed or wanted.

This method was widely used in fishing ships.

The method spread throught China and by the seventh century it arrived in Japan.

The Japanese, however, took the concept further and began to eat the rice with the fish.

Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi of Edo starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale.
How to make sushi at home?
Modern Sushi
Sushi has now evolved to another level beyond the traditional japanese methods.

Western influences have given rise to new styles of sushi, such as California Rolls and the many elaborate ‘fusion’ creations at upscale sushi restaurants.

Demand for sushi is only increasing. In Brazil, we found the sushi both at specialized japanese restaurants as in restaurants of type "weigh the plate" or "self-service".
The Beginnings of Sushi
The Evolution of Sushi
In the early 19th century, Hanaya Yohei conceived a major change in the production and presentation of his sushi.

He placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice.

Today, we call this style ‘nigiri sushi’ (finger sushi) or “edomae sushi” (from Edo, the name of Tokyo at the time) and is now the common way of eating japanese sushi.

At that time, sushi was served from sushi stalls on the street and was meant to be a snack or quick bite to eat on the go, thus, the forerunner of "fast food"
The Evolution of Sushi
After World War Two, the sushi stalls were shut down and moved indoors, to more sanitary conditions then sushi changed from ‘fast food’ to a real meal.

Sushi spread around the globe, and with the advent of the promotion of seafood, this unusual style of serving fish was quickly adopted by western cultures, always eager for something new.
Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat.
Take a nori sheet, and break it in half. Place one half on the mat, with the shiny side facing down.
Grab a handful of prepared sushi rice, and spread it gently over the nori - about 1cm high. There's no need to press the rice onto the nori, only spread it.

For the Sushi Rice:
2¼ cups sushi-grade rice
2¼ cups water
5 tablespoons unseasoned rice vinegar
1½ teaspoons sea salt
2 tablespoons granulated sugar

For the California Rolls:
Yield: 1 Roll = 8 pieces of sushi
(186 Calories)

3/4 cup sushi rice.
1 nori sheets
80gr imitation crab meat (Surimi)
½ pitted large avocado, cut into 14 long sticks and peeled
4 long cucumber sticks
Black and/or white sesame seeds

Rinse the rice in a strainer or colander until the water runs clear.
Combine with water in a medium saucepan.
Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes.
Rice should be tender and water should be absorbed.
Cool enough to handle.
In a small saucepan, combine the rice vinegar, oil, sugar and salt.
Cook over medium heat until the sugar dissolves.
Then stir into the cooked rice.
Keep stirring until the rice dry as it cools.
Make the Sushi Rice
Make the California Rolls
Make the California Rolls
Sprinkle a spoonful of sesame seeds evenly over the rice.
Flip the nori so that the rice is now facing down.
Line up the crab meat sticks along the nori.
Next to it, line up 1-2 thick slices avocado and the cucumber sticks.
Make the California Rolls
Roll tightly with firm pressure.
Make the California Rolls
Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again.
Best served with soy sauce, pickled ginger (gari) and wasabi.
Thank you!
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