Culinary: Sushi

hi this time i want to post a blog about my favorite food, i have so many favorite foods but i choose Sushi this time. It seems like every time I have good sushi, I just want it more and more. My curiosity about these delectable little morsels of raw seafood got the best of me this past weekend, 


Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients , seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari ) or sumeshi ).

Sushi can be prepared with either brown or white rice. Sushi is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients or are vegetarian. Raw fish (or occasionally other meat) sliced and served without rice is called "sashimi".

Sushi is often served with gari (ginger), wasabi, and soy sauce. Popular garnishes are often made using daikon.

•  Nigiri Sushi: Nigiri sushi is a type of Japanese dish made with sushi rice and fresh fish. The sushi rice is hand formed into a small clump, and the fish is sliced and pressed on top of it. In some cases, nigiri sushi uses a small strip of toasted seaweed called nori to bind the whole mixture together, although this is not obligatory. Nigiri sushi is commonly found in sushi restaurants which have a reliable supply of high quality raw fish and well trained cooks. 
• Maguro Nigiri  A lean cut of tuna. This is the inexpensive variety of tuna. When it comes to tuna, fatty cuts are more expensive. 
  
•  California Roll: One of the rare types of Western sushi that's popular in Japan. A roll made of cucumber, imitation crab, and avocado.
  

• HOW TO MAKE NIGIRI SUSHI
  

  ."Shape the rice"

  With your hand wet, grab about 20 grams of shari rice, and shape it to a long, oval from. The rice is going to be the base for the fish to lay on, so the bottom should be flat, and the top could be more rounded. The sides should definitely be a bit rounded.
  
  
  

  "Cut a Slice"

  As already mentioned, nigiri sushi topping can vary, but the basic form is "plain" salmon nigiri. So if it is salmon or tuna fish nigiri sushi you are making, the following measurements should be just fine.
  Take a slice of fish, about 1 cm thick, 5 cm long and 3 cm wide. If the piece of fish you are cutting from is smaller, and does not allow you to cut such a slice, try slicing it at 45 degrees, it will allow you maximum "fish surface".
  Take a pea-sized portion of wasabi, and smear it along the middle of the fish slice. The wasabi will help the slice glue to the piece of rice, to form a steady nigiri sushi.
  
  
  

  . "Sushitrons - form a nigiri sushi!"

  Now it's time to place the slice of fish, with the wasabi side facing down, on the rice. Lay it gently on the rice, and then press it firmly to stick with the rice. You might want to use the other hand to hold the nigiri sushi from the sides while pressing it from above, to avoid "rice loss".