Power of sushi is taste and simplicity
Power of sushi is taste and simplicity
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Cooking Nigiri Sushi Shrimps

October 29th, 2007 by sushi

Nigiri Sushi Shrimp Preparation
The Nigiri requires using big shrimps. Usually shrimps come in a frozen bag, raw or boiled. Raw shrimps are covered in greenish shell and boiled shrimps are white with red spine. Try both and pick the one that you like the most. It is up to you whether you want to boil the shrimp with shell or without.

nigiri shrimp for sushi

Be careful when you buy shrimps:
! – make sure that raw shrimps are not pre-cut on the back (spine is cut);
! – make sure that boiled shrimps are not damaged (spine is damaged or spine is removed).

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Posted in Nigiri Sushi | 10 Comments »

How to make nigiri sushi? #13

October 16th, 2007 by sushi

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.
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Posted in Nigiri Sushi | 38 Comments »

How to cut California Sushi Roll | Maki Sushi Roll #12

August 16th, 2007 by sushi

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.

knife for cutting sushi

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 | 34 Comments »

How to add sesame seeds to California Rolls #11

July 16th, 2007 by sushi

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.

adding sesame seeds to california rolls

Put the roll into the plate and roll back and forward. Read the rest of this entry »

Posted in California Sushi Rolls | 6 Comments »

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