Let’s make sushi,
For those of you who haven't tried making Sushi yet, below John & Sarah explain about the origins of Sushi along with some tips on the ingredients you need to buy to create it.
Sushi, which evolved in the 12th century in Japan has long been enjoyed by artisans, merchants, warriors and nobles. “Sushi” doesn’t mean “raw fish”. It actually refers to a dish of vinegared rice served with various fillings and toppings, which may include raw fish. Sushi was originally invented as a means of preservation, when fermented rice was used to store fish for anything up to a year. This was known as narezushi, and in fact the rice was thrown away and only the fish consumed. A later variant called namanarezushi, invented in the 16th century, introduced the idea of using vinegared rice, which was consumed instead of being thrown away, and this is still enjoyed today, particularly in Japan’s ancient capital, Kyoto.
Sushi offers numerous health benefits, making it both delicious and nutritious. It's rich in omega-3 fatty acids, which support heart and brain health, and provides lean protein for muscle repair and satiety. Sushi is typically low in calories and includes antioxidant-rich ingredients like seaweed, ginger, and wasabi, which boost immunity. It also promotes good digestion with probiotics and is packed with essential vitamins and minerals such as vitamin D, B12, selenium, and iodine, all vital for overall health. Enjoy sushi for a tasty way to support well-being!
We've been offering sushi classes which have been really popular and today we want to give you some further pointers on what you need to create this wonderful dish.
Sushi pantry staples (ingredients you need).
1. Sushi rice.( a short grained Japanese rice higher starch content)
2. Rice Wine Vinegar.
3. Bamboo mat.
4. Cling film
5. Nori (seaweed sheets)
6. Soy sauce.( Kikkoman brand a good allrounder)
7. Toasted sesame seeds.
8. Wasabi paste
9. Pickled ginger
10. Sriracha chili sauce.
Rice vinegar!
Made from fermented rice, rice vinegar is less acidic than European vinegars. Most larger supermarkets stock it,
Sushi Rice!
There are three categories of rice depending on their grain length; short grain, medium, and long grain. For sushi, it’s best to use short-grain rice because they are rich in starch and sticky enough to hold the right shape of sushi. However, you can also use medium-grain rice in case you don’t find the short ones, but never use long-grain rice for sushi.
Koshihikari, Tamanishiki are 2 high quality Japanese rices
Nori Seaweed
Nori seaweed is sold in sheets in most asian stores and good supermarkets, and this forms the basis for your sushi.
We have a Teen & Tween Sushi Class on 29 September and a DIY Sushi & Sashimi class for adults on 4th October. To book or find more dates click on the link below.
Posted on 23 Sep 2024.
