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More inspiration |
The different kinds of Sushi - nigiri, maki, sashimi |
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Maki-SushiMaki-Sushi is a roll of rice with a filling of stript vegetables and fish. The Maki is typically covered with a thin layer of Nori seaweed, but can also be rolled into a thin omelet
Learn to make your
own Maki-Sushi
The most common variant is Futo-maki,
a cylindrical roll of 1-2 inch. (3-4 cm) with Nori seaweed on the
outside. The Maki-roll is cut into 6 to 8 slices, presented with
cutting surface facing up. The Maki should contains two to three
fillings, chosen so that they complement each other in terms of
color composition and taste The Hoso-maki is a thin Maki-roll of about 1.5 inch (2 cm) with Nori seaweed on the outside. A Hoso-maki contains only one kind of filling - UramakiA Ura-maki differs from the other Maki-Sushis by having Nori seaweed on the inside of the roll towards the filling. The outside is typically rolled in toasted sesame seeds |
Futomaki
Uramaki | ||||||||
Nigiri-Sushi
The Nigiri-zushi is a hand-shaped
sushi. A small lump of rice is shaped into an oval boat-shape and
topped with, for example, a slice of salmon or a large tiger shrimp
In a special variant a small flat lump of rice is wrapped with Nori seaweed to form a small bowl that can be filled with loose filling, for example, caviar or fish roe |
nigiri-Sushi |
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More Sushi, please |
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Sashimi
Sashimi is actually not a Sushi type
but is often served along with Sushi. This is a selection of raw
fish cut in slices of about 0.5 inch (1 cm) thick and about 2 inch
(4-5 cm) in length
Since both Sushi and Sashimi are
served with raw fish, it is crucial that the fish has been frozen
for a minimum of 24 hours at -10 oF (-21 oC).
There will otherwise be a risk that harmful parasites may have
survived. |
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