Okamoto - Sushi Cookbook: 80+ Easy Recipes to Make Sushi at Home

Sushi Cookbook

80+ Easy Recipes to Make Sushi at Home

Haru Okamoto

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Table of Contents

Introduction

Today sushi is not just Japanese food; it's popular and fashionable all around the world. Many sushi recipes are works of art and are wonderfully centered on multicultural trends.

Sushi chefs create standard Japanese sushi. Technically, they are called craftsmen in Japan, not cooks, and the sushi they create is considered to be an essential art. The explanation for using this terminology is that being a sushi chef normally takes three to five years, and to do so requires specific techniques and a lot of patience to maintain the old practices. In the first year, chefs in college are unable to learn how to make sushi but must learn how to disinfect a restaurant, deliver, cook rice, and service clients. They will begin learning to cook sushi in earnest over the first year. Without looking every time they create nigiri sushi, a professional sushi chef will catch precisely the same weight and the same volume of rice grains, and the rice is not crushed but retains its form fully. It is this sheer perfection in craftsmanship that encourages Japanese people to go out to cafes rather than making sushi at home.

High-quality sushi is delicious, but it can be rather pricey. So nowadays, many people are attempting to create their own sushi, including in Japan. Homemade sushi is meant to be tasty, simple to produce, and stunning. For individuals to create at home, there are many global, nontraditional, awe-inspiring sushi recipes.

My mother and my grandmother also created traditional sushi rolls and inari sushi (a common Japanese rice ball) when I was a boy. It was the greatest sushi I've ever had. The seasoned rice tasted distinct, even though the toppings are the same as conventional recipes. This is one of the benefits of handmade sushi-adjusting the seasoning and incorporating some ingredients as fillings according to personal preference. I heard a lot from my mother and grandmother about food, who made me enjoy the beauty of producing sushi. I'm here to teach you how and that it isn't hard to make sushi. You, too, should do it.

I kept the recipes clear and used ingredients in this book that are quick to locate and accessible in the United States. Seafood, beef, vegetarian, and vegan sushi dishes are eligible. As an extra bonus, if you use gluten-free soy sauce most sushi is gluten-free. There are also several recipes in this book to help you cook good-looking sushi. You will need a bit of practice, but you will be able to make your own sushi quickly with this cookbook. Only follow the recipes, and you can enjoy your favorite sushi without rushing out to a sushi restaurant whenever you want.

Chapter 1: Starting your sushi journey

It is not complicated at all to make homemade sushi and this eBook is your guide. It includes all the simple stuff you need to learn about sushi, how to cook it, the tools you need, the materials, the manners, the style of serving, and helpful tips. With good faith effort and a focus on fun, this book will completely train you to make sushi!

1.1 The History of Sushi

People fermented fresh fish with salt and rice around 1,300 years ago to protect it. This was the sushi starting. The rice was used as an ingredient for fermentation, though, and only the fish was consumed. Even today, this style is embodied in Shiga prefecture's famed regional sushi cuisine, named funazushi.

Sushi, as we know it today, during the Edo period, nigiri sushi and sushi rolls originated around 400 years ago. There were fancy sushi restaurants and sushi stalls at the time. The sushi from the stand was consumed like fast food by busy citizens. The disparity is the scale of the present nigiri and Edo-era nigiri. The Edo-era nigiri, which is bite-size, was 1.5 times thicker than the present nigiri.

While sushi was a very common meal, due to a scarcity of food, sushi restaurants were closed after World War II by food regulators. Some restaurants introduced improvements to their strategy to get around this and allowed their customers to carry their own rice, which was then combined with sushi from the restaurant as Japan saw accelerated economic development and prosperity, food policy policies modified again, enabling sushi service in restaurants. For the sushi business, the year 1958 was pivotal: it was the first year clients could go to a sushi bar and buy prepared sushi from a conveyor belt. Fancy sushi restaurants are still visited these days; nevertheless, sushi bars are the most common.

In 1887, in San Francisco, a Japanese immigrant founded the first sushi restaurant in the United States. During World War II, though all sushi restaurants operated by Japanese citizens were closed due to Japanese Americans being interned. The restaurants steadily returned after the war, and the sushi boom progressively spread from the 1970s onwards. In addition to the rise in popularity of sushi restaurants in the United States, US-based Japanese sushi chefs have developed many non-traditional sushi recipes to conform to the abundance of ingredients and to suit American tastes. For one, for Americans, uramaki, a sushi roll with rice on the outside, was developed because many Americans did not like the sensation of consuming nori, edible seaweed.

1.2 Tools

Beginners may not require a lot of supplies, although there are a few useful materials. To help you prioritize, below are my suggestions for must-haves and nice to have.

Must-Haves

MAKISU (SUSHI-ROLLING MAT) A sushi-rolling mat is a vital tool for visually spectacular sushi development. The mats are constructed of bamboo, rubber, or acrylic. Due to its versatility, I suggest a bamboo pad, which allows it much simpler to uniformly roll 7-to-8-inch-long sushi rolls. As it has antibacterial properties and prevents odors, bamboo is often extremely sanitary. It requires great attention, though. To get rid of any debris as well as the bamboo odor before the first usage, it is essential to boil the pad. Whenever you see rice or other sushi products trapped between the bamboo poles, wash immediately with a clean wet kitchen towel since it is difficult to wash after the debris dries (you can avoid this problem by placing a piece of parchment paper or some plastic wrap on the bamboo mat). Handwash your makisu with water (dish soap is not recommended) and dry very well without intense sunlight in a shady place. I'm not a fan of silicone or acrylic mats at all. Since the silicone mats are too soft and the plastic mats are too rigid, they are not as easy to roll.