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What is Sushi

What is Sushi. Is a Japanese “Fast Food” It is not “Raw Seafood” that’s Sashimi “Su” means Vinegar and “Shi” for cooked Rice Slightly Sweet Sticky Rice Seasoned with Rice Vinegar and Topped with: Fish/Seafood (Raw, Cooked, Steamed or Cured) Vegetables (Raw or Cooked).

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What is Sushi

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  1. What is Sushi • Is a Japanese “Fast Food” • It is not “Raw Seafood” that’s Sashimi • “Su” means Vinegar and “Shi” for cooked Rice • Slightly Sweet Sticky Rice Seasoned with Rice Vinegar and Topped with: • Fish/Seafood (Raw, Cooked, Steamed or Cured) • Vegetables (Raw or Cooked)

  2. What is “Sushi/Sashimi Grade” • Frozen for 7 days at -4°F • Flash Frozen for 15 hours at -31°F • Recommendations, Not Gov’t. Requirements • May also include standards of freshness, fat content, and firmness.

  3. Sushi in Japanese Folklore “In an ancient Japanese wives’ tale, an elderly woman began hiding her pots of rice in osprey nests, fearing that thieves would steal them. Over time, she collected her pots and found the rice had begun to ferment. She also discovered that fish scraps from the osprey’s meal had mixed into the rice. Not only was the mixture tasty, the rice served as a way of preserving the fish, thus starting a new way of extending the shelf life of seafood.”

  4. Origins of Sushi • A Means to Preserve Fish • Fermented Fish from Southeast Asia • Introduced to China 2nd Century AD • Introduced to Japan in the 7th or 8th Century AD • The process could take years to days • Later, vinegar was introduced to replicate the flavor

  5. Nigiri-zushi (Pressed)

  6. Maki-zushi (Rolled)

  7. Hosomaki (Skinny Roll)

  8. Futomaki (Fat Roll)

  9. Uramaki (Inside-out Roll)

  10. Temaki (Hand Roll)

  11. Gunkan-maki (Battleship sushi)

  12. Chirashi (Scattered)

  13. Wasabi Fresh Wasabi Wasabi Powder Horseradish, Mustard & Coloring Very Strong and Pungent • Expensive! $120/pound • Pungent, Fragrant & Sweet

  14. Menu • Miso Soup • Nigiri • Ebi (Cooked Shrimp) • Maguro (Tuna) • Hamachi (Yellow Tail) • Ungai (Cooked Eel) • Maki (Rolled Sushi) • California Roll (Crab, Cucumber & Avocado) • Shrimp Tempura Roll

  15. Let’s Get Started: Nigiri • Wash those Hands! • Wet your hands with “Tezu” (1 cup water, 2 tablespoons rice vinegar, and 1 teaspoon salt)

  16. Nigiri 3. Hold the Shrimp in Left hand 4. Ball about 2 T. Rice in in Right hand 5. Smear a dap of wasabi on the ebi.

  17. Nigiri 6. Place the ball of rice on the ebi 7. Make an indentation

  18. Nigiri 8. Grip with left hand 9. Press with 2 fingers

  19. Nigiri 10. Flip the sushi over 11. Grip and Press with 2 fingers

  20. Nigiri 12. Rotate the sushi 180˚ 14. Grip and Press with 2 fingers

  21. Maki 1. Place ½ sheet of nori shiny side down on lower edge of mat 2. Place about 1 cup of rice on nori and spread across leaving about ¾” at the top uncovered

  22. Maki 3. Grip the ingredients while beginning to roll 4. Roll and press lightly

  23. Maki 5. Cut the roll into 6 or 8 pieces. Use a damp knife to cut with.

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