October 16th, 2007 by
Nigiri sushi is more common than maki and nigiri is much easer to make. Of course many people who just got into sushi making go for maki sushi. I don’t know the reason behind it, but it is true. May be maki sushi looks more beautiful and complicated, but the main difference between both is that nigiri is very light sushi, meanwhile maki a bit heavy (that’s the feeling you get when you eat them).
The understanding of this comes with time or straight away. So, how to make nigiri sushi? Since you already know how to cook sushi rice from my previous guide, I will explain how to make small sushi pieces for nigiri sushi. Well, there are actually three ways: using hands, using rolling mat and using the nigiri sushi making plastic box. There are pros and cons for each method, but good nigiri are done by hand.
Read the rest of this entry »
Posted in Nigiri Sushi | 38 Comments »
August 16th, 2007 by
Finally the last step in sushi is cutting. I hope you got some sushi rolls ready. But before that let me tell you a few words: you can cut sushi any way you like. The most common method that people notice in the Sushi Bar is when sushi is being cut in the middle then sides.
The Sushi Bar chief does so because he doesn’t use the whole Nori, he just makes sushi out of some part of it. Usually, a Chief cuts Nori in half and makes two small sushi rolls out of one Nori. Thus, when he cuts the sushi roll, sushi pieces look smaller, but wider. Bigger sushi pieces are usually made out of 2/3 or ¾ of the Nori and left overs are left for Nigiri. The main reason behind this is ECONOMY. It is also easy to tell, Read the rest of this entry »
Posted in California Sushi Rolls, Maki Sushi | 33 Comments »
July 16th, 2007 by
Sesame seeds are great ingredient to add to sushi. Sesame seeds are usually used for California Rolls, however, if you add some sesame to any sushi. The taste of sushi will amplify. So how to add sesame seeds to Califonia Roll…
Take a clean plate and put sesame seeds in it. Don’t put too much otherwise your roll will be totally covered in seeds and you won’t feel the taste of the sushi. Seeds have a strong aroma and taste.
Put the roll into the plate and roll back and forward. Read the rest of this entry »
Posted in California Sushi Rolls | 6 Comments »
July 12th, 2007 by
Just wanted to show you the pictures of sushi made by me. I took these pictures a few years ago, it took time to develop the sushi site and post them here.
An experiement with paprika. You may notice that a california roll on the top left has only avokado and paprika in there.
At that point I ran out of fish and crab sticks, thus I could say, it is better to use paprika and avokado as an adition to some sea ingredients. Rolling sushi with only avokado and paprika is ok, but the taste is a bit vegeterian. ^.^ Read the rest of this entry »
Posted in Sushi Pictures | 3 Comments »