Sushi can best be described as seasoned rice. We put about six cups of cooked rice in a large bowl. In a small bowl, combine half a cup of vinegar, two and a half teaspoons of salt and three tablespoons of sugar. The vinegar mixture is gradually added to the rice while a wooden spoon or spatula mixes with the rice in a cutting motion. At this point, it is good to aerate the rice so that it is fresh and manageable.
When it is cold enough, wet your hands with the rest of the vinegar mixture and, with one hand, take a handful of rice. Then the rice takes an elongated shape with the index and middle fingers of the other hand. If the rice is not too cold, it should stick well.
For this type of sushi, place green horseradish and a thin slice of your favorite raw fish over the molded rice. There are many types of raw seafood that sushi is made from, such as tuna, shrimp, squid, and squid.
Sushi should be soaked in soy sauce and eaten with green tea to make it really tasty. The inexperienced sushi eater may find it takes two or three bites to complete a single sushi. Therefore, a person may be surprised to see that even the most tender Japanese woman puts a whole sushi in her mouth with chopsticks and still manages to chat.
Another popular type of sushi is made by wrapping the rice in a sheet of dried seaweed with a strip of pickled radish or raw cucumber in the middle. These "rice rolls" are cut into slices and placed on a plate with the cut side facing up.
You need a specialist to properly prepare sushi. So many families have their favorite sushi store here that they almost always call and order fresh sushi on their doorstep. Sushi is a favorite among Japanese people young and old