Let's eat sushi at home! Sami with sushi

Let's eat sushi at home! Themselves with sushi.

Sushi... There's so much in this word. If just a few years ago few people had heard of this exquisite dish of Japanese cuisine, today it is hardly possible to find a person who has not tried their various variations. So, let's talk about sushi: the history of its origin, stages of preparation, various types and fillings. It's no secret that sushi is a traditional dish of Japanese cuisine, which consists of rice cooked and seasoned in a certain way and thinly sliced ​​raw fish fillet.

Sushi is a very common dish throughout Asia, and recently this dish is very popular all over the world. There are a huge number of recipes for making sushi. There are seaweed-wrapped sushi, stuffed sushi, rice-out sushi, loose sushi, traditional sushi and many other variations of this dish.

The emergence of land

But it’s interesting to know when this dish saw the world and won such an unprecedented number of fans all over the world. Let's turn to history. When sushi first originated in South Asia, the recipe for its preparation was very different from the modern one. The cut and cleaned salted fish was laid in layers under a heavy stone press, where it lay for 2-3 weeks. Then the fish was transferred to a special container and waited for about two months, after which the fermented fish was considered ready for consumption. This fish had an extremely strong smell, and in general it was difficult to understand what kind of fish you were eating.

In general, the hieroglyph “sushi” means “marinated fish.” It should be noted that rice was not previously eaten in sushi - it was used to store fish. Fresh fish was cut into small pieces and placed in a large bowl with salted rice. In this way, fish could be stored for more than a year. Gradually, the fish was taken out and cooked, and when there was none left, the rice was either thrown away or reused.

Over time, fermented rice in fish began to be eaten. Around the sixteenth century, such rice became an integral attribute of sushi. And a century later, in addition to rice, seafood, vegetables and sauces began to be added to sushi. In the eighteenth century, vinegar and seasonings were added to rice, eliminating the need for lengthy fermentation of rice. Rice or fruit vinegar was mixed with sea water, and other ingredients were added - seaweed, sake, sugar and others. This mixture was poured over boiled rice, into which vegetables and seafood were added and kept under pressure for a certain time. At the end of the century, this dish became so popular that specialized restaurants and eateries began to open, where you could try many different types of sushi. You could also buy specially prepared rice in stores to make sushi at home.

But at the beginning of the twentieth century, one innovative chef Yohei invented his own way of preparing sushi - he served the fish raw, seasoned with specially prepared rice. This method of preparing sushi gained great popularity and quickly spread throughout Asia. Now the basic principle of making sushi has remained unchanged, but with each passing year more and more new sushi recipes are being invented.

When preparing sushi, it is important to remember that this is not a technical, but a creative process. Although there are many classic recipes for preparing this dish, it is not always necessary to strictly adhere to the recipe. Experimenting with this dish sometimes allows you to create your own recipe for original, tasty and aesthetically attractive sushi.

Getting to know the terminology

Before you start preparing such a delicious dish, you will need to carefully and carefully familiarize yourself with the terminology used by chefs. Let's start with the ingredients.

Japanese rice is a short-grain, sticky rice. The high gluten content allows it to keep its shape well.

Nori (nori) - thin sheets of dried