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  1. 2. Content <ul><li>The History of Sushi </li></ul><ul><li>Different Types of Sushi </li></ul><ul><li>How to Make Sushi (Five Steps) </li></ul>
  2. 3. History <ul><li>Sushi originates from the practice of preserving fish by fermenting it in rice for months, a tradition which can be traced back to ancient China . It was originated during Tang Dynasty in China, though modern Japanese adopted sushi evolved to have little resemblance to this original Chinese food. The Japanese name &quot;sushi&quot; is written with kanji (Chinese characters) for ancient Chinese dishes which bear little resemblance to today's sushi . </li></ul>
  3. 4. <ul><li>When the fermented fish was taken out to be eaten, only the fish was eaten and the rice was discarded. The strong-tasting narezushi which is made near Lake Biwa resembles the traditional fermented dish. Starting in the Muromachi Period (1336–1573) in Japan, rice vinegar was added to the mixture which accentuated the sourness of the dish and made its life span longer, while allowing the fermentation process to be shortened and eventually abandoned. </li></ul>
  4. 5. <ul><li>The following centuries saw the development of oshi-zushi in Osaka , where seafood and rice were pressed into wooden moulds, and this dish arrived in Edo (present-day Tokyo) in the middle of the 18th century . It was in Edo that this evolved into what is known as Edo-mae zushi in the early 19th century, using fish freshly caught in &quot;Edo-mae&quot; (Edo Bay) . At the time, it was considered a cheap meal for the common people. It is this Edo-mae zushi which is popular today throughout Japan and the world. </li></ul>
  5. 6. <ul><li>Nowadays, Sushi has become increasingly popular. Everywhere you look, new restaurants are popping up and the list of fans is growing. Whether you’re new to the world of sushi, or believe you’re a connoisseur- here’s some interesting facts about a beloved food. </li></ul>
  6. 7. <ul><li>Healthy eaters love it because of its low fat and fresh ingredients. Raw fish and seafood varieties have no added oil, because they’ve skipped the cooking process, and all vegetables are left raw. Also, seaweed is dark green vegetable loaded with nutrients and iron. </li></ul>
  7. 8. Types <ul><li>Nigiri </li></ul><ul><li>The variety in sushi arises from the different fillings and toppings, condiments, and the way these ingredients are put together. </li></ul>
  8. 9. <ul><li>Gunkan </li></ul><ul><li>Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs. </li></ul>
  9. 10. <ul><li>Maki: </li></ul><ul><li>Commonly referred to as “sushi rolls”, a filling (cooked or raw fish, and/or vegetables and sauce) is surrounded by a layer of rice and rolled in a thin layer of dry seaweed. Packed tightly together, the roll is then cut into bite size pieces.Commonly served in 6 pieces, but larger fillings such as soft-shell crab will yield 4 pieces. </li></ul>
  10. 11. <ul><li>Hand roll </li></ul><ul><li>Similar to the maki roll, the hand roll is a single serving version. Instead of rolling the ingredients into a tube shape, the sushi master rolls a smaller portion into a cone. Neat and tidy, it’s perfect if you don’t feel like sharing. </li></ul>
  11. 12. <ul><li>Temaki </li></ul><ul><li>Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables. </li></ul>
  12. 13. <ul><li>Inari </li></ul><ul><li>Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags. </li></ul>
  13. 15. What you will need? <ul><li>2 ½ cups (540g) koshihikari rice* </li></ul>* Koshihikari rice is a short-grain rice that has a soft, sticky texture when cooked. It is available from supermarkets
  14. 16. <ul><li>33/4 cups (935ml) cold water </li></ul>
  15. 17. <ul><li>½ cup (125ml) rice vinegar </li></ul>
  16. 18. <ul><li>2 tbs caster sugar </li></ul>
  17. 19. <ul><li>½ tsp salt </li></ul>
  18. 20. <ul><li>6 Nori sheets </li></ul>* Nori sheets are thin layers of dried seaweed and are available from supermarkets
  19. 21. <ul><li>200g fresh salmon, cut into 1cm-thick batons </li></ul>
  20. 22. <ul><li>Light soy sauce, to serve </li></ul><ul><li>Wasabi paste, to serve </li></ul><ul><li>Pickled ginger, to serve </li></ul>
  21. 23. Step 1 <ul><li>Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly. </li></ul>
  22. 25. Step 2 <ul><li>Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool. </li></ul>
  23. 27. Step 3 <ul><li>Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you. </li></ul>
  24. 29. Step 4 <ul><li>Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, and salmon. </li></ul>
  25. 31. Step 5 <ul><li>Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired. </li></ul>