Types of sushi

Japanese sushi divided into many types, here are the most common ones:

  • Maki (rolls) - a combination of vegetables, seafood and rice, Packed in seaweed “nori”. Rolled up, the roll is cut into pieces and then served to the table.
  • Nigiri (compressed sushi) - compressed rice cubes the size of a finger with a small piece of fish at the top. Usually served in pairs at the sushi bar.
  • Chirashi-sushi (separate land) - the most common in Japan. It's rice, placed in small containers and topped with any combination of vegetables and seafood.
  • Oshi-sushi (pressed) - marinated or cooked fish at the bottom of the container, and on top of the rice to the brim. Rice is oppression, and after a while it all gets, flipped the fish up and cut into pieces.


  • rice for sushi 500g;
  • water 550 g;
  • nori (dried seaweed);
  • rice vinegar - 50 ml;
  • soy sauce;
  • salmon fillet;
  • pickled ginger;
  • wasabi;
  • cucumber;
  • crab sticks;
  • avocado.


For making sushi you will need a bamboo Mat to roll sushi and a sharp knife to cut into pieces.

Wasabi is better to use powder - mix it with water and after 10 minutes it will be ready.

Nori is sold in packets of 10 pieces is crispy leaves of dark color, about the size of 20x20 cm Are almost black in color and dark green. Black is a bit more expensive, but more flavorful.

Pickled ginger (Gari) is used to freshen the mouth and neutralize the palate between eating different vidwo sushi.

As toppings you can use strips of avocado, crab sticks. cucumber, cream cheese, special Japanese mayonnaise.

Cooking rice for sushi

The rice in sushi is the most important component. The whole taste of the dish will depend on how well prigotovlen Fig. We need the one with the short rounded grains. Plain long not suitable because it is very dry and holds a lot of water. Good varieties Minori, Kokuho, Maruyu, Kahomai, Nishiki.

Pour the rice in a wide pot and cover with cold water to cover the rice. To separate the debris, gently massage the rice with your fingers until, until the water will become cloudy. If you do not perform this action - the surface of the rice is glutinous, it is unacceptable for sushi. Next, you drain the water, pour fresh again and repeat this procedure several times until the water is transparent.

500 g of rice, place in a deep saucepan, add 550 ml of water. Cover the pan, put the maximum heat and bring to a boil. Next the fire to a minimum and in a position to keep 12 minutes. It is important in any case do not allow to burn. Water during this time is completely absorbed into the rice, the pan is removed from heat and let stand for 15 minutes.

While cooking the sushi rice, prepare the filling. Mix 30 g of sugar 10 g of salt and 50 ml of rice vinegar. Refills connect with rice, pouring it on the blade a thin stream and then mixing. Evenly spread the rice in a container and leave to cool.

Preparation Of “Nigiri”

Slice the fish at an angle using a very sharp knife. This should be done in one motion to his arc. Fish can not “cut”, it should be pre-cleaned from the skin. Than denser fish - do the thinner cuts.

Prepare a bowl of vinegar water to soak the hands (the water in the bowl and 2 tablespoons of rice vinegar). Hands when forming the nigiri should always be moist, otherwise the sushi will not work.

Scoop out with hand about one and a half tablespoons of rice, squeeze them in your palm and make an oval shape. In the left hand, take a billet of fish, RUB it with wasabi. On top, place the rice, press down with your thumb on top.

Flip the “nigiri” that it was fish out. Pinch off the ends, squeeze the fish tight to the rice. “Nigiri” is ready, try to make fish a part of more than rice and not too over-tighten the Fig.

The preparation of Maki (rolls)

Stuffing rolls you can make any desired. Fit different combinations of seafood, veggies (cucumber, avocado, etc.). Rice and stuffing it with a rug rolled in a nori sheet. They can be of two types - thick and thin.

Thin rolls are called Hoso-Maki with a diameter of 2 cm, contain only 1-2 components. For their preparation used the half sheet of seaweed. Of half get 6 pieces. The smooth side should always be on the outside and rough on the inner stacked ingreident.

Place the nori on the Mat shiny side down. Hands moisten with vinegar water. Four tablespoons of rice spread over the surface. Leave it on the top edge of the free strip of size 1 cm. the layer of Rice should be at a height of about 7 mm to distribute it evenly and slowly. Put the stuffing.

The bottom edge align with the edge of the Mat and holding the stuffing in place, lift the edge of Mat with your thumbs upward and forward. Completely twisting the Mat, roll the roll and squeeze it. Press the ends of the roll with your fingers. In the same way, create the following.

Thick rolls “futo-Maki” is made in the same way as slim, only it can contain more components and they will have a diameter of 5 cm.

Cutting rolls

The rolls are cut with a sharp knife, the blade is pre-dipped in vinegar water. “Hoso-Maki” cut in the middle first, then each half into 3 pieces. “Futo-Maki” cut in half and then each half into 4 even parts.