Welcome to chinese cooking Guide
Chinese Cooking Vcd Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
Different Types & Kinds of sushi, how to cook sushi with rice fish
from: KuwiKnow your Sushi
Nigiri: finger of rice with a piece of (mostly raw) fish/prawn/squid atop it
Temari: small ball-shaped lump of rice, almost covered with seafood
Hosomaki: a roll where a sheet of black seaweed (nori) and rice is wrapped around a filling of (mostly cooked) seafood and/or vegetables
Uramaki: inside out maki roll, with rice outside and the nori sheet inside
Futomaki: thick maki roll; too undignified to eat on a first date
Gunkan maki: battleship-shaped sushi, most often topped with salmon roe (you do have to have an imagination to see the similarity)
Chirashi: bowl of 'landscaped' sushi - a bed of rice and decorations of edible flowers, seafood, roe and vegetables
Mushi-zushi: steamed bowl of sushi using (mostly) meats
Gari: pickled Japanese ginger cut in paper-thin slices
Wasabi: pungent horseradish mustard, usually available in tubes (If a sushi restaurant serves you freshly grated horseradish, take notice. It doesn't come cheap)
It's In The Rice
It's not fish that is the vital part of sushi, it's actually the rice. It's not enough to use Japanese rice; it has to be koshihikari rice that is specially meant for sushi. Although it is now grown outside Japan, the starch structure is not the same. Rice grown in other countries has a starch structure that breaks on the surface, so that the rice is fluffy and too soft. Mushy rice is an abomination in a sushi restaurant. Then again, just using koshihikari rice from Japan doesn't guarantee good results. It has to be washed several times, cooked carefully, cooled optimally and then mixed with the right amount of vinegar and salt, so as to complement, not overpower, the fish.
Chinese Cooking Vcd News
