What to do first
I advise you to prepare some of the basic ingredients earlier so
that the actual making of Sushi works smoothly.
Ginger (Gari)
We can easily prepare
pickled ginger
by ourselves, as shown in the following recipe. The pickled
ginger keeps about six months in the refrigerator.
| Pickled ginger |
|---|
| | Ingredients | Preparation | 4 pieces ginger
½ liter vinegar
350 g sugar
salt
|
Peel the four pieces of fresh ginger and cut into
thin slices. Put it in boiling water for about one
minute - not too long, otherwise it is losing its
sharpness - and then strain into a sieve. Rinse with
cold water and pat dry. Mix the ½ liter of vinegar
with 350 g sugar and a teaspoon of salt, pour with
one liter of boiling water. Let cool down the marinade
and put the ginger for at least one day into it. Only
take out before serving.
| |
Horseradish (Wasabi)
Peel the fresh Japanese
horseradish
and rub it into mush with a fine grater. Horseradish powder
is stirred with water to a thick paste. Green horseradish out
of a tube is ready to be used instantly.
Seaweed (Nori)
The
seaweed sheets
gain taste if roasted. In doing so they
also get less tenacious. It is best to pull the
Nori briskly over a hot hotplate or open flame.
Alternatively you can put the sheets into a hot stove for
a moment. The roasted seaweed has a noticeably brighter
color than the untreated sheets.
Tip
Nori is often sold particularly for making Sushi.
These sheets are already roasted.
|
Sesame (Goma)
The very aromatic
sesame seed
gains taste by easily roasting as well. Containing much fat
and oil, you can roast it in a pan without further fat. As
soon as it turns golden-brown in color, you have to take it
out of the pan immediately.
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