SUSHI PREPARATION
By Dr. Myles H. Bader

SUSHI

Sushi bars seem to be popping up everywhere these days. The following information should help to enlighten you to some of the more popular sushi that is available.

There is a risk of sushi containing the larva of a parasite called “anisakis,” a roundworm. Violent pains set in about 12 hours after ingestion; however, some symptoms may not show up for at least a week. For safety sake, all fish prepared for use in sushi should be either cooked to an internal temperature of 1400F or at least frozen for 3 days at –500F to kill any larva that might be present. Also, consuming raw fish too frequently may cause you to be deficient in a number of B vitamins. Raw fish contains an enzyme that tends to affect the absorption of these vitamins.

General Information

• Rolling sushi is an art. If you roll a sushi and it doesn’t turn out right, eat it and try again.
• Rice will not stick to nori (eatable seaweed wrapper for sushi)
• Rice should be somewhat sticky when used to prepare sushi.
• If the roll does not stick together you probably did not use enough vinegar in the rice.
• If the roll is too thick or does not hold together, you probably used too much rice.
• The rice should be spread on the nori to within 5/8th inch of the outer edge.
• The rice should never cover the nori completely.
• The nori should be seen under the rice.
• Cucumber needs to be quartered and the seeds removed.
• The length of the thin cucumber slices should be half the width of the nori.
• Thick-skinned black avocados are best.
• Make sure that you place a piece of plastic wrap between the nori and the bamboo mat.
• Never wash a bamboo mat that is used to prepare sushi since it will warp when it dries.
• Peel the plastic mat back with the mat as you roll.
• When you get finished wrap the roll in the plastic wrap and place the roll in the refrigerator.
• Unwrap the rolls and slice before serving, not before for the best results.

The following items will be needed to prepare sushi:

1. Wood cutting board
2. Bamboo rolling mat called a “makisu.”
3. Sharp knife
4. Wooden spoon or spatula
5. Large wooden bowl
6. Medium grain rice
7. Rice vinegar
8. Sugar
9. Nori seaweed or soybean paper (for rolls)
10. Wasabi (Japanese horseradish mustard)
11. Gari (pickled, thin-sliced ginger)
12. Assortment of fish, shellfish and vegetables
13. Soy sauce

Preparing rice for sushi
Use medium grain rice and cook it just slightly harder in texture that you normally cook rice for other dishes. Rice cooking methods are usually found on a package of nori. Never use instant rice for quality sushi.

California Roll
Spread 1 cup of cooked white rice on a sheet of nori, allowing about 1” of nori uncovered at one side. Do not pack the rice; just leave it loose. Make sure that the rice is less than ¼ inch thick. The nori should be easily seen through the rice. Place thin avocado slices on top of the rice, only one thick slice, near the edge of the rice, the edge opposite the uncovered nori. Split a piece of imitation crab lengthwise into two pieces. Place the two pieces; end to end on top of the avocado. Then add several strips of cucumber next to the crab and on top of the avocado. It is too messy to roll if the avocado is placed on last.

Types of Sushi

Anago (sea eel)

• Always boil a sea eel before preparing then grill it.
• Normally served in a special mixture of sugar, soy sauce and eel stock.
• No dipping sauce is needed because of the stock.

Buzuguri

• This simply chunk-style octopus.

California Roll

• Best for beginning sushi eaters.
• Contain cooked crabmeat, avocado and cucumber.
• The biggest mistake when preparing California Roll is that of using too much rice.
• The nori should always be placed on a sheet of plastic wrap, preferably on top of a bamboo mat.
• Cut the roll into 6-8 pieces per roll.

Ebi (boiled shrimp)

• Have a very sweet, fresh taste.
• Jumbo shrimp are used and boiled in salted water, shelled and spread into a butterfly shape.
• The shell of the tails; are always left attached.
• Usually served with wasabi and soy sauce.

Gari (sliced ginger)

• Used to freshen, the palate between sushi dishes.
• Ginger root is pickled in salt and sweet vinegar. Make sure the gari you purchase is firm with a smooth skin.

Gunkan

• Called “boat-style” sushi.
• Prepared by wrapping a band of seaweed around a pad of rice and pressed down so that the ingredients can lie on top.
• Popular method of serving fish roe and other small ingredients.

Hamachi (yellowtail)

• This is a variety of yellowtail, which is a common name for amberjack.
• It is a light, yellow color and has a rich, smooth somewhat smoky taste.
• Most sushi chefs consider the tail and the cheek of the fish the best parts and save these parts for their best customers.

Hiro Special

• Contains cucumber, cream cheese, crab, avocado, salmon and tuna.
• The sushi is wrapped in reverse style with the rice on the outside.

Kani (crab)

• Always served cooked.
• Excellent choice for sushi beginners.
• Usually wrapped in seaweed and served in California Rolls.
• This is real crabmeat and not imitation.
• Kanikama is the name for imitation crabmeat, which is used in some sushi.

Kyuri

• Cucumber that has been wrapped in seaweed.

Maguro (tuna)

• This is the popular sushi in sushi bars in America.
• Has a fresh, clan taste.
• Lean cuts of yellowfin or bluefin tuna are usually used.

Maki-zushi (rolled sushi)

• Made by wrapping rice, fish and other ingredients into long seaweed rolls, then slicing it into small pieces.
• There are two types: hosomaki, which is a slender roll and cut into 6 pieces and temaki, which is a hand roll eaten in 2-3bites and looks like an ice cream cone.
• Usually served with soy sauce and gari.

Nigiri-zushi (pressed by the hand)

• Slice of cooked or raw fish, which lies across a pad of rice.
• All ingredients are gently pressed together.
• Fish roe may be used and a strip of seaweed wrapped around to hold it together.
• Usually served with soy sauce to dip it in.

Sashimi (raw fish)

• Raw fish that is dipped in soy sauce.
• Selected from the purest waters and only prepared by special sushi chefs, which assures the highest quality fish.
• Usually eaten at the beginning of the meal.

Sonosan Roll

• Combination of cheese, cucumber, avocado and tuna.

Sushi

• A combination of vinegar-flavored rice with fish.
• Served in many forms and is eaten with chopsticks or your hands.

Suzuki (sea bass)

• Japanese fish with shiny white flesh and mild flavor.
• Sometimes it is served as sashimi.

Tako (octopus)

• Octopus that has burgundy tentacles.
• The legs are more commonly eaten than the body.
• Always boiled before serving to tenderize the flesh.
• The meat has a chewy, subtle flavor.

Unagi (freshwater eel)

• Tastes similar to marine eel in color and taste.
• Usually grilled before being boiled, then glazed with a soy sauce, mixed with sugar and eel broth.
• Normally eaten without a dipping sauce.

Uni (sea urchin)

• Considered a delicacy.
• The gonads of the sea urchin and has a soft texture.
• Has a subtle nut-like flavor.
• Favorite food among the advanced sushi eater only.

Wasabi (horseradish)

• Spicy, green horseradish spread with a very pungent taste.
• Used to bring out the flavor of sushi.