The Noshi Sushi Restaurant very famous in Los Angeles & California. Restaurant having Speciality in Japanese recipes like miso soup, chirashi bowl and green tea. by the Chef Shogo.
If you like sushi, why not try to do it yourself? All you need are a few well-chosen ingredients and some tips and tricks. We give you all the keys to make your sushi at home.
The recipe of vinegar rice for sushi
The main ingredient of sushi is vinegar rice. Opt for a Japanese round rice, and wash it for a long time in cold water in a colander. Then let it drain for 30 minutes. Pour the rice in a saucepan, and sprinkle with water (30 cl of water for 300 g of rice). Cover, and bring to a boil. Cook for 5 minutes before lowering the heat. Continue cooking for 10 minutes, then let stand 10 minutes again. During all these steps, never remove the lid. In a small saucepan, melt 2 tablespoons caster sugar and half a tablespoon of salt in 4 tablespoons of rice vinegar. Let cool, then pour over the rice several times, and mix gently. Your vinegar rice is ready. If you do not use it right away, cover it with a damp cloth.
The preparation of nigiri sushi
The nigiri sushi are the simplest sushi to make. They consist simply of vinegar rice and slices of raw fish. Shape the vinegar rice by hand giving it an oblong and flattened shape on top. Then put on each sushi a sliver of raw fish about 0.5 cm thick. To boost the taste of your sushi, you can add a touch of wasabi between rice and fish. Then squeeze the rice and fish together so that they adhere well and get nice sushi.
The preparation of sushi maki
The sushi makis are prepared with vinegar rice, dried nori seaweed and the ingredients of your choice: raw fish, avocado, cucumber, wasabi … The recipe is simple: spread vinegar rice in a thin layer on the whole surface of the leaf nori. Place slices of fish or vegetables along the entire length of the seaweed leaf, above the rice, then roll the sheet of nori well garnished by helping you with a bamboo mat. Once all the seaweed is rolled, use a small knife to cut the roll into several equally sized pieces. by Noshi Sushi