What to do first
I advise you to prepare some of the basic ingredients so that the actual making of Sushi works smoothly.
Ginger (Gari)
 | Gari |
We can easily prepare pickled ginger by ourselves, as shows the following recipe. The pickled ginger keeps about six months in the refrigerator.
| Pickled ginger |
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| | Ingredients | Preparation | 4 pieces ginger
½ liter vinegar
350 g sugar
salt
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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.
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Horseradish (Wasabi)
 | 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.
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Sesame (Goma)
 | 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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