Traditional Japanese Sushi recipe

Using several types of seafood from the ocean, this sushi roll speaks to Japanese tradition. Coupled with crispy asparagus and earthy shiitake mushrooms, the flavors of this recipe are reminiscent of springtime.

Ingredients List:

4 nori seaweed sheets
2 cups cooked sushi rice
1 to 2 tablespoons wasabi paste, to taste
4 ounces cooked octopus
4 ounces cooked prawns
4 ounces raw fresh tuna, thinly sliced
4 ounces raw fresh salmon, thinly sliced
1 tablespoon salmon caviar
4 asparagus spears, blanched and sliced
Shiitake mushrooms, blanched and sliced

Directions:

1. Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet and distribute evenly over the surface, pressing with fingers to adhere.

2. Spread 1 to 2 teaspoons wasabi paste along the middle of each nori roll, to taste. Arrange the octopus, prawns, tuna, salmon evenly over the rice among each nori sheet. Top with asparagus spears and mushrooms.

3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

Chirashizushi

Nasi sushi dimakan bersama neta berupa makanan laut dan sayur-sayuran yang dipotong kecil-kecil. Nasi sushi tidak dibentuk melainkan diisikan ke dalam wadah dari kayu, piring atau mangkuk. Chirashizushi merupakan salah satu masakan rumah yang populer di Jepang untuk memperingati hari-hari istimewa seperti ulang tahun anak-anak dan perayaan Hina Matsuri.

Di daerah-daerah lain di Jepang, chirashizuhi mempunyai banyak nama lain seperti suzushi di Prefektur Kagoshima, matsurizushi di Prefektur Okayama, tekonezushi (di Prefektur Mie), bahkan ada daerah-daerah tertentu yang menghias chirashizushi dengan buah-buahan seperti potongan apel, jeruk, dan ceri.

Makizushi

makizhusi

Sushi rice rolls containing pieces of cucumber, tamagoyaki and other neta wrapped in sheets of nori. Rice rolled with the help sudare (woven bamboo rectangular shape).
Makizushi divided into:

    * Hosomaki: minimum 3 cm in diameter rolls contain only one type of neta (such as cucumber or tuna).
    * Futomaki: roll over 5 cm in diameter containing a variety of neta.
    * Temakizushi: rice with nori rolled himself before eating, neta also handpicked from the plate.

Narezushi

Sushi ancient times derived from fish and rice sprinkled with salt, then left until fermented. Funazushi from Shiga Prefecture and Akita Prefecture hatahatazushi of sushi are two examples of ancient origin. There is also a plus narezushi yeast to help the fermentation process, for example kaburazushi from Ishikawa Prefecture and Izushi of Hokkaido.
Kaburazushi is a type of sushi that was not formed with rice. Sushi made with raw fish slices clamped between two pieces of sliced radishes Kabura. After that, the sushi arranged in a wooden vat containing a mixture of cooking rice mixed with yeast. Fermentation time for a few days. Kaburazushi eaten with fermented rice do not wash the stick.

Inarizushi

inarizhusi

Sushi rice or tofu wrapped aburage ( seaweed ) previously cooked with soy sauce and sugar. Inarizushi not contain fish or other toppings. Inarizushi Toyokawa Inari shrine came from the city of Toyokawa, Aichi Prefecture..

oshizuhi !

Oshizushi (押し寿司, lit. pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces.

Nigirizushi ! *smooch*

Nigirizushi (握り寿司, lit. hand-formed sushi) consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago). When ordered separately, nigiri is generally served in pairs. A sushi set (a sampler dish) may contain only one piece of each topping.

Gunkanmaki (軍艦巻, lit. warship roll) is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931 its invention significantly expanded the repertoire of soft toppings used in sushi.

Temarizushi (手まり寿司, lit. ball sushi) is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.