In order to become a sushi chef you will have to study at a sushi school or university. There are lots of places in which you can do so. At a sushi school you will be taught everything there is to know about sushi.
In the culture of the Japanese it is not easy to become a sushi chef and it will take a lot of time and a tremendous amount of effort. In most cases it takes chefs years and years of studying before they become an actual sushi chef. It will depend on where you wish to study to determine what you will learn because sushi is made differently from country to country, like if you study in Japan, they make sushi the ultimately correct way therefore it sometimes takes them up to ten years to study. Where as if you are studying in the west you will learn things like putting cheese in sushi which is not done very often. If you study in the U.S you are most likely to learn knife skills when making sushi, how to cook rice and prepare the sushi, the nutritional facts and artful presentation of sushi. So studying to become a sushi chef will not be the same procedure everywhere.
When studying to be a sushi chef it normally happens that you will have to go through a series of courses until you graduate. And in order to progress to the next level you will have to pass the current one. Some schools will have you do tests and examinations and others will not. The certificate you will graduate with can get you a job as a caterer, a job at a sushi bar or a chef at a sushi restaurant.
The basic course will be the first. Here they will teach you the basic ingredients, the seasoning and spices, how to use sushi knives and fundamental preparations. When you pass this course you will progress to the professional class where you will learn about the type’s fish to be used, how to prepare it, designing dishes, setting up sushi bars and what you will need to be an assistant chef. After this course there is the advanced course. In this step you will be taught a deeper level of skill and training, handling of live fish, decoration, dishes and types of sauces and what sauce goes where. From there, the classes will progress and you will learn everything there is to learn about sushi.
Sushi is a type of food that is made using rice and other toppings or fillings. It has been around for a very long time, although not like it is today. A very long time ago people in China used to put fish into rice to keep the fish preserved and edible for a while. The rice was then thrown away and the fish eaten. The tradition was carried through many years and then eventually when it made its way over to Japan the Japanese decided to take the concept further and started to eat the rice together with the fish, and so sushi was introduced.
Most of the time the rice is combined with seafood but it is also made using mushrooms, eggs, meat and vegetables. Most of the fish used in sushi is raw but it is not always this way, sometimes it will be cooked or marinated.
Sushi was originally made in Japan; therefore they make it the correct way, but when made by others sushi is sometimes made from just raw fish or raw fish on clumps of rice. There are many different types of sushi, some of the popular sushi dishes include Gunkan, Nigiri, Temaki, Inari, Norimaki, oshizushi and chirashi. In countries other than Japan, sushi is the most popular type of food.
The Gunkan type of sushi is normally small cups or bowls consisting of dried seaweed that is filled with seafood or other toppings and the original sushi rice. There are many different types of Gunkan. The Nigiri sushi is small balls made of rice and then fish or other toppings on top of the ball. Temaki is seaweed in the shape of a cone and the cone is filled with vegetables, seafood and rice. Inari is the less expensive kind of sushi; this type is made filling deep fried tofu bags with sushi rice. Norimaki is made by rolling the preferred filling into dried sheets of seaweed. There are many different ways this can be made and this type of sushi is not very often found in Japan. Oshizushi is when the sushi is flattened, the fish then get pressed into the sushi rice which is in then put into a wooden box. The Chirashi sushi is a dish of sushi rice with vegetables, seafood and mushrooms spread over it.
Sushi not only tastes great but it is also very healthy for you, it has loads of protein, full of nutrients and contains very little fat. You can enjoy a meal of sushi without worrying about your diet. The seaweed that is used in the Norimaki sushi is also full of essential vitamins and minerals that one’s body needs.
Any kind of sushi is delicious. But if you have tried shrimp sushi, you will know what’s good for you! Shrimp sushi is a wonderful dish, but what’s better even than that is shrimp and avocado sushi. The avocado enhances the taste but it also makes the sushi easier to roll.
In order to make shrimp and avocado sushi you will need the following ingredients:
2 cups of white rice
1 peeled and mashed avocado
1/4 cup of rice vinegar
1 1/2 tablespoons of cilantro
1 tablespoon of wasabi
12 peeled strips of cucumber
24 medium peeled and cooked prawns
6 sheets of seaweed
Cook all of the rice, and then stir it in the vinegar, put on a lid and leave to cool down to room temperature.
Mix the avocado and wasabi together in a small bowl and put aside. Mix the shrimp and cilantro together in a different bowl and also set aside. Cut a quarter off the top of the sheets of seaweed along the one end. Take one sheet and put it on a bamboo mat with the shiny part facing down. Put 3/4 of the rice mixture over the seaweed; leave a boarder of approximately 1″around one long end of the seaweed. Spread one or two tablespoons of the avocado mixture over the rice. Then add the cucumber, shrimp pieces and chives at the bottom third of the seaweed that is covered in the rice mixture.
Then start to roll the seaweed up, lifting the bottom end of the bamboo mat and roll till the other end. While rolling, press down on the sushi roll to ensure that none of the mixture inside gets out anywhere. When it is in a roll, leave it like that for 5 minutes. Then cut it into 8 pieces.
Your shrimp and avocado sushi is now ready to be served. This should serve six people.
If you would just like to make shrimp sushi and not shrimp avocado sushi, follow the same procedure just without including the avocado. So instead of mixing the avocado and wasabi together in one bowl, add the wasabi, with the shrimp and cilantro. It will be more difficult to roll the bamboo mat without avocado, so all you will have to do is press down more firmly on the sushi when you are rolling it.
But remember, the avocado adds to the taste!
There are many different ways that sushi can be made, but the rice is what has to be made perfectly. There is only one way to make sushi rice. You may use the toppings of your choice, just make sure it is vegetables that don’t have to be cooked otherwise you should cook it before you start making your sushi. The other ingredients you can choose are crab, shrimp, mussels or any other seafood. This should also be precooked.
To make the perfect sushi rice this is what you will need:
3 cups of cold water
3 cups of short-grain rice
1/2 a cup of white sugar
1/2 a cup of rice vinegar
1 teaspoon of salt
First you have to make sure the rice is clean. Do this by washing it 3 times or until the water is running clear. You should never use anything to clean the rice but water and you should not use hot water when doing so. Put 3 cups of water into a rice cooker and add your rice. The rice will take approximately 45 minutes to cook. While the rice is busy, put the rice vinegar, sugar and salt in a saucepan on low heat and stir continuously using a wooden spoon until the sugar has dissolved completely. When the sugar has dissolved take the pan off the heat and allow it to cool. When the rice is done do the same, take it off the heat and allow to simmer for 10 minutes. Put the rice into a large bowl and pour the vinegar mix over the rice evenly and mix. When mixing the rice be careful not to break the rice, mix it gently in a slicing motion and do not push the rice to the bottom of the bowl with the wooden spoon, this will squash the rice.
Your sushi rice is now ready. Now take your chosen toppings and add it to the rice. The toppings should be cut into small pieces or sliced into stripes. If your vegetables are carrots, spinach, cucumber and those kinds of veggies, they should be sliced into stripes where as veggies such as mushrooms, potatoes and onions, they should be cut into pieces. The seafood you are using should also be cut into stripes. Not too small but also not to big, approximately 1″ will be fine.
Put the vegetables and seafood on a bed of rice, serve and enjoy.
If you have always wanted to know what was in that tasty sushi roll after you have ordered it in your favorite sushi restaurant, and always wanted to make it yourself, now is your chance find out exactly how to make it, and maybe even make it taste much better.
What you are going to need for the ingredients are 8 ounces of smoked salmon, which must be cut into strips, 2 cups of Japanese sushi rice, 1 cucumber, which must be peeled and sliced, 6 tablespoons or rice wine vinegar, 6 sheets of nori (dry seaweed), 1 avocado, which must be peeled, pitted and sliced and finally, 2 tablespoons of wasabi paste.
What you will have to do is soak the rice for 4 hours. The rice will then have to be drained and then cooked in a rice cooker with 2 cups of water. The rice has to be slightly dry because later vinegar will be added.
After the rice has cooked, take 6 tablespoons of rice wine vinegar and mix it into the hot rice. After that has been done, the rice has to be spread on a plate until cool.
Once that is completed, place a sheet of nori (seaweed) on a bamboo mat, then press a reasonably thin layer of cool rice on the nori. Leave for least 1/2 inch bottom and top edge of seaweed uncovered. This will benefit the sealing later. After that is done take some wasabi and dot the rice. Arrange the avocado, smoked salmon and cucumber to the rice. Position these about 1/2 inch from top and bottom of seaweed.
Wet the top edge of the seaweed slightly, then start at bottom and roll to the top edge tightly with the help of the bamboo mat. When rolling, press down firmly on the roll but be careful not to do this too hard. Pressing down on the roll will ensure that none of the contents get spilled. When they are all rolled correctly and ready to be cut, take the sharpest bread knife and place it in a bowl of boiling hot water. Make sure that only the blade of the knife is in the water and leave the it for about 5 minutes.
Once the blade is nice and hot slice the rolls into 8 equal pieces and place them on a serving plate. Repeat the process for other rolls.
There are those that have tried sushi and have obviously fallen in love it. Sooner or later, because of curiosity everybody starts wondering and then starts looking up on Sushi. Is Sushi healthy?
Raw foods, for example sushi, which is often made of raw fish, are usually best for protecting nutrients and enzymes. However, over time heat, microwaving, and time itself destroy nutrients quickly. The only problem with raw food is bacteria. Keep in mind that all sushi are not raw, and those that are, are always well-controlled, which means this fish are free from bacteria that can harm you. A restaurant can be blown off the map for a simple mishap like uncontrolled food that contains harmful bacteria.
Importantly, the term “raw is okay” does not refer to oysters. Oysters found in mucky beds at the bottom of water have a quality that has to be questioned. This is a gamble. If you have to eat these, tread very carefully.
When using soy sauce, know that it is a commotion product. The salt in it is certainly not fattening but can offer problems if used excessively. Wasabi, Japanese horseradish, is also not fattening. Wasabi comes from the plant Wasabia Japonicum and is extremely hot, and because of its strength, you can’t really take enough to make a difference in calories. That is rarely a factor.
Wasabi is very hard to grow, and when grown improperly, the spicy and hot nature breaks down. The wasabi in the Japanese cuisine in the USA contains just simple horseradish that is treated in a container of food coloring. If the spice bothers anyone eating it then it is a possibility that you are allergic to horseradish or the food dye.
Uncooked fish carries a risk for parasites. A wise decision will be visiting restaurants that serve cooked fish or previously frozen fish. A chef combines vegetables, pieces of fish and sometimes sauce or mayonnaise on dried seaweed. The rolls are cut up and usually 4 to 6 pieces are in one order.
Any shellfish and raw fish contain parasites, microorganisms that cause diseases and their eggs. Also, raw fish contains levels of mercury, and with levels high enough, can cause damage to the nervous system. Deep-sea fish like tilefish, tuna, king mackerel, shark and swordfish are susceptible to mercury. Pregnant women and those nursing, and small children should exclude these fish from their diets.