SUSHI AND SASHIMI

 

SUSHI 

Sushi is a classic Japanese food consisting of vinegared rice mixed with sugar and salt and served with a range of items such as raw fish and vegetables. Sushi comes in a variety of styles and presentations, but the main ingredient is "sushi rice," also known as shari or sumeshi. Sushi is generally made with medium-grain white rice, however brown rice or short-grain rice can also be used. Squid, eel,salmon, tuna and crab meat are frequently used in its preparation. Sushi comes in a variety of vegetarian options. It's frequently accompanied by pickled ginger (gari), wasabi, and soy sauce.

TYPES OF SUSHI

1) MAKI SHUSHI- maki sushi is a sushi roll. It's rolled sushi with rice and fillings on the inside and seaweed on the exterior. Sushi maki can be made using raw or cooked fish, as well as additional veggies and sauces.

2) URAMAKI SUSHI – Vinegary sushi rice is used to make this inside-out sushi. The rice is wrapped in a layer of seaweed or nori. To give the sushi a subtle crunchiness, it is laced with fish roe or sesame seeds.

3) TEMAKI SUSHI- it is composed of a rolled cone of seaweed wrapped over rice and other fillings such as (slices of fish and veggies) , Temaki Sushi is frequently referred to as a "hand roll."

4) NIGIRI SUSHI - nigiri is a style of sushi in which the rice is moulded by hand and the fish or other topping is pushed atop the rice by hand. The sticky rice, mixed with the wetness from the topping, aids in the adhesion of the raw fish strip to the mound of rice beneath.

There are enormous varieties of nigiris are prepared in world wide Japanese restaurants with fresh or cooked fish and seafood’s.

 SASHIMI

 Sashimi, which literally means "pierced body," is frequently served as the first dish in a formal Japanese meal, but it can also be served as the main course, with rice and miso soup in separate bowls. It refers to a thinly sliced fish or other form of meat delicacy. Due to the chewy texture of some sashimi items, including Japanese octopus, they are occasionally served cooked. Most seafood, such as tuna, salmon, and squid, are served raw. Sashimi is the finest meal in Japanese formal dining, according to Japanese chefs, and should be consumed before other strong flavours. Typically, the cut fish that makes up the main element is draped over a garnish. Daikon, an Asian white radish, is shredded into long thin strands and used as a garnish. Sashimi is popularly served with a dipping sauce (soy sauce) and condiments such as wasabi paste and grated fresh ginger.