You might think that Japanese people often make nigiri (finger) or maki (rolled) sushi at home, but these types of sushi are more often eaten at restaurants or as takeout. The sushi commonly made in the home is chirashi sushi, or scattered sushi. It’s very simple and needs no complicated knife or shaping skills. You simply choose your toppings and lay them over a bed of rice mixed with sushisu vinegar. This vinegar is the key ingredient, as it’s what transforms normal steamed rice into distinctive sushi rice. It’s simple, sensational, and makes all the difference.
Tofu is a staple of Japanese cuisine, eaten by millions every day. It’s a powerhouse of protein and essential nutrients, all in one simple ingredient. This stir-fry is an easy way to cook tofu at home, and a great way to get started if you’ve never tried making tofu dishes before. Once you’ve got the hang of it, you’ll discover that tofu is one of the most versatile ingredients around. Whatever you’re making, there will be a tofu type to fit. But whatever the firmness, one thing won’t change: the great nutritional benefits of tofu.
When making nigirizushi, it is imperative to have all the necessary ingredients to hand before you begin. If you are right handed, the sushi rice should be in a bowl on your right. Besides the toppings, you should also have wasabi to hand, and a bowl of tezu, or vinegared water for dipping hands.
Tezu is essential, because without it, the rice will stick to your hands. Ordinary water will not do either, because this will wash the sushi vinegar off the rice, and affect taste and consistency.