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DigsMagazine.com.
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| making
maki
sushi
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Sushi can be served in many ways; the most common presentations are
nigiri sushi and maki sushi. While nigiri essentially consists of thin
slices of a single ingredient, often raw seafood, placed on top of an
ovoid ball of sushi rice, maki sushi consists of strips of fish or
vegetable rolled in seasoned rice and wrapped in a large piece of dry
roasted seaweed. When making sushi at home, I prefer to make maki, for
one very simple reason: it’s a lot more fun. Below a brief primer on
everything you’ll need to make fabulous maki sushi at home …
| The
equipment |
Bamboo rolling mat:These
handy-dandy contraptions, consisting of bamboo slats tied
together to form a 9.5"x9" (approx.) sized mat, will
help ensure that your rolls are neat and tight. They can be
purchased for a couple of bucks at any Asian market.
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 |
 Rice
paddle: If you happen to own a rice cooker, you’ll probably
already have one of these flat plastic utensils. If you don’t have a
rice paddle, any flat utensil will do (you’ll just need something that
will help you spread the rice flat on top of the seaweed).
A glossary of terms
Dashi: Japanese soup stock
made from dried bonito fish flakes
Futomaki: big roll
consisting of several assorted ingredients (most commonly kampyo, egg,
spinach/cucumber, mushroom)
Kampyo: off-white ribbons of dried Japanese gourd -- rehydrate in
hot water and season in stock before use. Look for packages in a
Japanese specialty store/better Asian markets.
Kappa maki: cucumber roll
Nori: These sheets of dry roasted seaweed usually come in packs
of 8 or 10 and can be purchased at an Asian grocery store.Tekka maki:
tuna roll
Shiitake: these dried mushrooms are rehydrated in hot water and
seasoned in stock before use. They can be found in any Asian market. You’ll
likely find a wide range in prices for them – the large ones,
sometimes labeled "premium", will be very, very pricey … the
smaller (cheaper) ones will do just fine.
Wasabi: This condiment, a bright green horseradish paste, always
accompanies raw fish. Use it sparingly, as it is very, very potent.
Wasabi can be found in both powder and paste form at Asian markets –
either one is fine, although the powder form will last longer.
don't
stop, there's more!
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