Sushi, a traditional Japanese dish that has taken the international by storm, offers a unique combination of delicate flavours and artful presentation.
This exquisite cuisine is as much a visual feast as it is a mosaic of taste, where meticulously crafted pieces can deliver an array of textures and flavours ranging from the subtle sweetness of segar fish to the piquant zing of pickled ginger and wasabi.
Whether it’s the classic nigiri, the seaweed-wrapped maki, or the moderen fusion sushi roll, sushi promises a tantalising experience for connoisseurs and curious diners alike.
The history of sushi
Sushi’s history dates back to the 2nd century BC in Southeast Asia, where it began as a way to preserve fish in fermented rice.
Eventually, this method made its way to Japan, where the Japanese honed the fermentation process and introduced vinegar to the mix, thus creating a precursor to the moderen nigiri.
It was during the Edo period that sushi as we know it – featuring vinegared rice and fresh, rather than fermented, fish – became popularised, swiftly evolving into a beloved fast food in the bustling streets of Edo (now Tokyo).
The word sushi translates to ‘sour-tasting’ in English – a reference to the delicious umami flavour.
How to make sushi
Making sushi at home can be a delightful and rewarding process, beginning with the preparation of sushi rice: short-grain rice seasoned with a blend of rice vinegar, sugar, and salt. For a step-by-step guide on how to make the perfect sushi rice, check out our blog post!
Once the rice is cooled to room temperature, it’s time to assemble your sushi.
For a simple maki roll, place a sheet of nori on a bamboo mat, evenly spread the sushi rice on the nori, and add your preferred ingredients like segar fish, avocado, or cucumber.
Roll it tightly with the mat, slice the rolled sushi into bite-sized pieces, and serve with soy sauce, pickled ginger, and wasabi to enhance the flavour journey.