The basics of sushi

Sushi is a Japanese dish that looks as amazing as it tastes. Here we have a look at the basics of sushi.

Despite the increasing popularity of western food, sushi remains huge in Japan and is widely sold everywhere from convenience stores to high end restaurants. It is also popular throughout many other of the world's regions, including Europe and North America.

Sushi's most common ingredients are shari and nori. Shari is the rice used for making sushi, which is usually dressed with vinegar, sugar, salt and - in some cases - sake and kombu. It is quite sticky compared with normal rice and this is considered to be an important quality.

Nori is the seaweed wrapper used for many types of sushi. It is usually green or brown, with the best varieties being green and shiny.

Neta refers to the topping used and is most commonly seafood. Salmon, tuna, crab, Japanese amberjack and squid are often used.

Sushi is a healthy dish. Genuine Japanese-style sushi is low in fat and high in protein, vitamins, minerals and carbohydrates. It is low in fat because when raw there is no need for cooking oil, and seafood is naturally low in fat.

Seafood is also high in protein and rice is high in carbohydrates, while the vegetables contain vitamins and minerals.

However the sushi you often find in western countries commonly contains added ingredients that are high in fat.

Cooking Sushi at home can be tricky. It's often difficult to find the right ingredients and cooking utensils, but it's worth the effort to get the dish right. If you want to learn to make sushi, why not learn the proper Japanese styles like makizushi, oshizushi, nigirzushi and inarizushi with proper Japanese ingredients.


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