EAT-JAPAN Recipes
Type
Sushi
Cute, colourful and simple, these two delightful versions of sushi will charm any guest at a party.
A traditional Japanese party dish made with a very healthy combination of ingredients.

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.

This kind of sushi is somewhat similar to nigirizushi, in that a ball of rice is shaped by hand, and other ingredients placed on top. The difference is that a strip or nori is wrapped around the sushi, to form a wall that prevents the toppings, which are typically various fish roe, from falling off.
The thin sushi roll was invented earlier than nigiri-zushi (finger sushi). Experiment with the filling depending on your taste.
Vinegared rice is served in a pocket of abura-age, or sweetened, deep-fried tofu. Inari is the fox god of the Japanese indigenous Shinto religion, and because foxes are traditionally believed to like abura-age, he lends his name to this sushi.
Like nigirizushi, makizushi requires practice to achieve optimum results. You should have all the necessary ingredients, fillings and utensils to hand before you begin. You will need a makisu or bamboo sushi-rolling mat. Here we demonstrate futomaki, or thick rolls, but the process is almost identical for hosomaki, or thin rolls, except that the quantities and fillings differ.
Egg nigirizushi is made using a special kind of rolled Japanese omleette, which is secured to the rice using a strip of nori seaweed.
Sushi's not just raw fish on rice cas these delicate little parcels prove. Admittedly, they're a little bit fiddly - but well worth the effort!
Using dashi doesn't always have to mean a soup-based dish, as this thick rolled sushi shows. Experiment with your own fillings to create colourful, flavoursome, healthy finger food.
A rice-free take on one of the most relaxed sushi styles. Adaptable to all diets and tastes, this healthy dish is perfect for parties
This recipe shows that you can make delicious sushi using Western ingredients. Why not experiment using your own favourite ingredients?
Somewhat similar to chirashizushi, barazushi offers a pleasing variety of delicious taste sensations.
Literally meaning 'escattered sushi', this differs from the other main kinds of sushi in that it is served in a bowl, with the vinegared rice being topped with an assortment of toppings, most typically raw fish.
The requirements for making California roll are the same as those for makizushi, with the addition of a sheet of cling film, which is necessary to achieve the inside out effect.

Winner of the 2004 Original Sushi Competition. Recipe by Kayleigh Mort.

Winner of the 2003 Original Sushi Competition. Recipe by Chikako Aoki.

Winner of the 2002 Original Sushi Competition. Recipe by Maggie Thurer.

Winner of the 2005 Original Sushi Competition. Recipe by Cynthia Awor-Ojera.

Winner of the 2006 Original Sushi Competition. Recipe by Jaturavit Saysena.

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