Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as shari ( しゃり), or sumeshi ( 酢飯). The recipe below was adapted from Japanese Cooking by Emi Kazuko.Sushi ( すし, 寿司, 鮨, 鮓, pronounced or ) is a Japanese dish of prepared vinegared rice ( 鮨飯, sushi-meshi ), usually with some sugar and salt, accompanied by a variety of ingredients ( ねた, neta), such as seafood, often raw, and vegetables. I mixed some black sesame seeds into the rice for contrast of texture and color but you can leave it plain if preferred. ![]() Just prepare the vinegared rice as per my uramaki post and continue with the remaining instructions in the recipe. You already have half the work done for you if you can find these convenient tofu pockets. The darker colored ones you see in the picture below are the pre-seasoned tofu pockets. I used 10 seasoned and 5 fresh tofu pockets. Today, we will attempt this easy Inarizushi. This type of sushi is most favored for make-your-own sushi parties as they are pretty much free form and relatively easy to prepare. Finally, there are the cone-shaped hand rolls known as temaki. These rolls require creativity and patience to prepare. Other types of sushi include kazarimaki (decorative rolls) which are in a class of its own. Uramaki (inside-out rolls) is stunning with the vinegared rice on the outside but this is a little more challenging to make. Futomaki is thicker with several ingredients wrapped in the middle while hosomaki is thinner and only has one or two ingredients. They come in two sizes, futomaki (thick rolls) and hosomaki (thin rolls). They are also the kind of sushi that is most attempted by home cooks. Maki-zushi (sushi rolls) are the most popular and commonly found. It takes skill to mold that little block of vinegared rice which is then topped with a slice of seafood or meat. By contrast, nigiri-zushi (hand-molded sushi) found most often at Japanese restaurants is probably the hardest to prepare. Prepared or seasoned abura-age are very convenient and can be found in the refrigerated section.Ĭhirashi zushi (scattered sushi) is another easy sushi to make as the ingredients are simply arranged attractively on top of a bowl or container of vinegared rice. They usually come frozen but some stores do carry fresh ones. Abura-age can be purchased at Asian grocery stores carrying Japanese or Korean products. To make Inarizushi, you need only seasoned abura-age (fried tofu pouches) and vinegared rice. It is very popular with kids and is often placed into bento boxes. Inarizushi is probably the easiest one to make. ![]() There are many different types of sushi out there. You can do it too with a little patience and practice. Many have also learned to make their own at home. Arguably, the quality may not be the same but most are pretty decent for everyday fare. Once only savored at Japanese restaurants and made specially by trained sushi chefs, they can now be found even at your local grocery store. Sushi has really gained popularity in the past decade. They are the perfect food on-the-go and are fun and tasty to eat. ![]() Inarizushi – sushi rice stuffed in sweet soy sauce flavored tofu pouches.
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