Sushi has a very interesting origin that has lasted for centuries and continues to be a very popular food source today. Sushi is made with a combination of shellfish, cooked or raw fish, vegetables, and seasoned rice. Although Sushi is most commonly linked to the Japanese heritage, it actually began in China during the 7 th Century. Over time, a discovery was made that by rolling the fish in rice that had been soaked in vinegar the fish was changed in a matter of days rather than months. The rice was then tossed out and the fish eaten. However, with no water and food. The people began consuming the rice as well as the fish and thus, Sushi as we know it today was born.
After washing and soaking Japanese rice, cook and let it steam. Get the sushi vinegar by putting together the rice vinegar, sugar, and salt in a pan. Put the pan on low heat and heat until the sugar dissolves. Then cool the vinegar mixture. Next spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl.Then sprinkle the vinegar mixture over the rice and fold the rice. Don't smash the rice. Once done you will need to spread on the seaweed.
There are many types of veggie sushi i will tell you some!
Cucumber, cream cheese and avocado : This vegetarian sushi has the perfect combination of smooth and crunchy textures. Keep in mind that it is higher fat than some of the other vegetarian options because the cream cheese and avocado are both fat-laden.
Tofu and Green Onions : This protein-packed sushi is low fat and delicious. You can try using fresh or dried tofu for variations on this classic.
Mushrooms : While many types of mushrooms are popular in vegetarian sushi, the small size and shape of the Shitake makes it ideal for this preparation.
Roasted eggplant and zucchini : For a hearty vegetarian sushi, try roasted or grilled eggplant and zucchini. The bold flavors are satisfying, but the resulting sushi is very low fat and healthy.
Carrots, daikon radish and cucumber : If what you want in your sushi is big crunch, this may be the choice for you. All three of these vegetables are prepared in thin slivers and wrapped into the center of a sushi roll, that is then sliced. The daikon has a spicy bite to it that is perfectly complemented by the sweet carrot and refreshing cucumber. Often, the daikon sprouts are used, as well.
Tempura sushi : Sometimes sushi is battered and deep fried, tempura style. Vegetarian tempura works quite well with carrots, eggplant, zucchini and sweet potato.
Egg sushi : Japanese scrambled eggs, called Oboro, are often used in vegetarian sushi. For those vegetarians who eat eggs, it is not only delicious, but a good source of protein.
Some other ingredients that are commonly used in vegetarian sushi are kelp and seaweed, bamboo shoots, cabbage, edamame (green soybeans), pickled ginger, chilis or chili paste, beets and taro. There are also varieties of sushi made with fruit, such as plums or persimmons. If you are eating in a restaurant ask about their house specialties, and if you are making sushi at home, try to create your own innovative combination's. Once you have chosen your vegetables you will need to cut them in strips to put in the middle of your seaweed and rice
I hope you have enjoyed my presentation and hope you will try this on your own (with your parents) using the nives unless you know how like me. This is a healthy treat and very good. But i recommended that people who don't like sea food try this because it something different.
Chopsticks work all with the human hand. Though you might think that you eat sushi with your hand. MOST Asians use there chopsticks to eat there food in one bite.
Hold one chopstick between your thumb and middle finger. Position the chopstick so that it lies at the base of your thumb (on the joint) and at the lower joint
Place the other chopstick between your thumb and forefinger. The side of the chopstick should rest against the tip of your thumb; the top of the chopstick should rest against the pad of you of the middle finger. This chopstick shouldn't touch the forefinger.
Be sure the tips of the chopsticks are parallel
Keep the first chopstick stationary as you practice moving the second chopstick toward the stationary one.