If you still don’t know how to make sushi at home, this article will bring you the details of the recipes with a hint of Japanese culinary history to add some flair to your kitchen.
In principle, making sushi at home is not just a common experience, but rather an immersion in an ancient culture, full of wisdom. Japan is a country that has great longevity, that is, people live longer, in a more balanced way. Therefore, the durability of life is attributed to a diet low in fat and rich in white meat and vegetables.
Japanese eating habits are therefore the result of several centuries of construction. It was through many situations and needs that the Japanese adapted the cuisine that is still known today. Sushi is a small part of the discoveries, but today it occupies the podium of consumption in the country, in addition to being highly sought after throughout the world.
For those who are curious to know how the most eaten dish in Japan is made and above all want to save money, just follow the step by step below. But first, let’s browse the history of Japanese food a little and discover how sushi became so popular and what its nutritional advantages are.
History of sushi
At first, at the beginning of the history of cuisine anywhere in the world, there was no refrigerator. It is from this premise that we begin to discover how to make sushi at home since its emergence in history and how the people of that time did to preserve fish meat and other foods.
As every attempt can be followed by errors, the first form of conservation from Asian peoples did not work out very well. First, after removing the animals’ viscera, the meat was cut into fillets, salted, and, finally, deposited in wooden barrels. Therefore, the initial technique was basically to add rice between the layers of fish fillet.
The conservation method initially only served to save the fish from the effects of time. The interspersed rice ended up being lost due to the acid expelled by the fish with the salt. However, it was there that the invention had a small adjustment, because, after arriving in Japan, it became well known. Therefore, when they noticed that the fish was lost, they finally replaced the rice with layers of stones.
Types of sushi in history
The smell was still not very pleasant. Therefore, the first type of sushi in history is 1300 years old, Narezushi sushi. In Edo, now Tokyo, in the 17th century, vinegar began to be used in conservation techniques. This mainly reduces the storage period to 1 month, which consequently resulted in the reuse of the rice.
Niguirizushi was the new name used for the type of sushi that was, at first, raw fish accompanied by seasoned rice. From 1800 onwards, the ways of making the dish became more popular and adapted to each era, until it reached today’s sushi. Now, let’s learn how to make sushi at home and savor this story in a more concrete way.
How to make sushi at home
The dish may have developed over time, adding new ingredients, but the base remains the same: fish and rice. However, you need to look for specifically Japanese items so that your dish is as delicious as the one in the restaurant.
In addition to the obvious ingredients, fillings can be added with other delicacies such as fruits, vegetables, some creams and, of course, wonderful seasonings to enhance the flavor. Bringing together all the possibilities, here are 5 different recipes for you to choose from on how to make sushi at home. Just choose and get to work.
Hot Roll
Ingredients
- 1/2 sheet of nori (seaweed)
- 100 grams of shari (sushi rice)
- 01 strip of salmon
- 01 tube of cream cheese
- molho tare
- 500 grams wheat flour
- 01 pct panko flour
Preparation mode
At first, set aside a clean space on your kitchen table or counter and spread the nori sheet wide on the surface. Remembering that the rough part is down, don’t get confused. Spread all the shari (sushi rice) on the sheet. Add the salmon strip horizontally with the cream cheese and roll up like the image below.
Once rolled, we will bread the hot roll. First, in a flat tray, mix the flour with water until it forms a slightly liquid dough. Also spread the panco flour in a mold. Dip the nori and shaki roll with salmon in the wheat flour dough and do the same procedure with the panco flour. Ready, we already have everything greased!
To finish, heat a pan with oil, the ideal amount is that which completely covers the roll. Let it fry until the outside is, above all, very crispy. Remove from the oil and cut into rings, like typical sushi and, finally, serve with tarê sauce.
How to make sashimi sushi
Ingredients
- 500g fresh salmon, very thinly sliced
- 1 cup soy sauce
- 1 teaspoon grated dry ginger
Preparation mode
In a container, place the sliced salmon, add the cup of soy sauce and, above all, the grated ginger. Mix the ingredients well and keep for 15 minutes so that the fish can absorb the seasoning well. Finally, your recipe is ready, that is, now you just have to taste it.
How to make gunkan sushi at home
Ingredients
- 2 tablespoons of cooked shari
- 4 spoons of tarakô (cod roe)
- 2 quail egg yolks
- 2 slices Salmon
Preparation mode
At first, make small shari balls (rice suitable for making sushi) and shape them into a rectangular shape. Place it above the slice of salmon and, on top, add the tarakô. Before moving on, make space for the quail egg yolk and then roll the contents inside the slice of salmon. All ready after all! Now you can serve your preparation.
Niguiri
Ingredients
- 2 cups of shari tea (Japanese rice)
- 3 teacups of water
- 2 tablespoons rice vinegar
- 2 teaspoons of sugar
- 500 g of salmon
- Shoyu sauce
Preparation mode
First cut the salmon into 2 to 3 centimeter thick slices. After that, wash the rice and place it in a pan of water over low heat. Once cooked, pour it into a bowl. While it cools, add the rice vinegar and sugar, stir until dissolved. Pour the liquid over the rice and make dumplings with the amount of one tablespoon.
After preparing the rice balls, place them on a plate and place a strip of salmon on top of each one. Finally, with the shyo sauce in a container, serve with a drink, preferably sake, after all, any Japanese specialty is welcome.
Uramaki
Ingredients
- 300g of Salmon;
- 50 g of gohan – (type of Japanese rice)
- Ground sesame;
- 1 nori (seaweed sheet)
Preparation mode
First, cut the 300g of salmon into thin slices and set aside. Spread the sheet of nori (seaweed) in a rectangular shape on a surface. Place the gohan (Japanese rice) over the entire surface of the seaweed, sprinkle the ginger and turn it over so that the rice is facing downwards.
On the other side of the nori, place the salmon and roll the sushi. Finally, cut into ring shapes and serve to guests, or enjoy this moment with yourself, after all, there is nothing better than your own company.
Finally, if you still have questions about how to make sushi at home, especially Uramaki, just check out the video below:
Finally, learn more about Japanese food making you fat? What can you eat without regret in Japan?
Sources: Sushabilidade, Tudo Gostoso, Folha de São Paulo, Pingo Doce, Things from Japan, Kaza Sushi, Receiteria, Japan in Focus, Tudo Gostoso 2, Nippo, Japanese Cuisine, Food Recipes, Tokio Sushi Louge
Image sources: Wikipedia, Just my Japan, Blog Body Tech, Peixe Urbano, Mercado Livre, Ana Maria Brogui, Sushiman’s, Soul Chefs, Sanpa2, Sanpa, GPS
