SushiStrictly speaking, raw fish is sashimi and is often used as a topping for sushi; whereas sushi is actually rice flavoured with vinegar (rice-vinegar, which tastes slightly different and is not as sour as some types) and sometimes a little sugar to counter the sourness of the vinegar. It is usually eaten cold. Nori (dried seaweed) is also commonly added, for example in maki-zushi (see below) as well as various vegetables and egg - making sushi not only deliciously versatile but including the health benefits of oily fish, rice, egg, vegetables and seaweed. If you have not yet read the pages on these items, please click on each one and then come back here. The obvious problem with eating raw fish, of course, is that it must be really fresh to avoid the risk of food poisoning. Japanese sushi makers often label their products with not only the date but the time it was made. In my opinion it is best avoided if more than a couple of hours old and / or not kept in cool conditions. Sushi meshi - basic sushi rice Cook rice, more than the normal amount - perhaps 3 cups for 4 people - the Japanese way. Meanwhile mix half a cup (5 tbs) of rice vinegar with 2 tbs sugar and 2 teaspoons of salt. When the rice is cooked, transfer it to a large bowl and gently add the vinegar mix, a little at a time, mixing it gently into the rice with a wooden spatula, using a slicing motion (i.e. don’t stir or beat it). Allow it to cool, covering the bowl with a clean, damp tea-towel, for about 30 - 60 minutes.  This is the most common type. When the above vinegar-rice is cold, make it into small rectangles, about 6 cm (just over 2 inches) long x 2.5cm (1 inch) wide and deep. Make sure the rice grains stick together - with wet hands is the easiest way, but don’t over-work it or you could finish up with a horrible sticky mess. Add the toppings, and serve. It is usual to add a little wasabi (green mustard) and dip each portion into a little soy sauce. You can also garnish with grated fresh ginger. The toppings can be slices of smoked or raw salmon, raw tuna, squid, ikura (salmon eggs), large prawn tails, (can be cooked first), and non-fish types e.g. thin slices of cucumber, tamago-yaki (a very thin omelette rolled up and cut into slices) or scrambled egg. Other types of sushi include: makizushi: sheets of nori covered in sushi-rice, pieces of fish and / or various vegetables, then rolled up and cut into bite-size pieces inari-zushi: sushi-rice, sometimes with black sesame seeds, in small ‘bags’ made of fried tofu. Tastes slightly sweet. chirashi-zushi: very popular, easy to eat and particularly refreshing in hot weather - sushi-rice mixed with small pieces of all sorts of vegetables, garnished with chopped cucumber, thin strips of nori, grated fresh ginger (or pickled ginger) and chopped egg-roll. Almost a meal in itself! More detailed descriptions of these and many other recipes will be in the forthcoming Japanese recipe book - click on the ‘recipes’ tab for details.
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