Chef’s recipes - sushi | roma-gourmet inglese

Chef’s recipes - sushi

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How to prepare Sushi

Chef Massimo Riccioli advices - fish bar Riccioli cafè – Rome

“Howard loved seafood. Every seafood. To the opposite of us, he knew what to do it. He loved less popular fish and used tunas, squids, mackerels obtaining excellent resulted.”
Anthony Bourdain, Kitchen Confidential

Suitable fish to prepare sushi

To prepare sushi choose sea fish only, for example salmon, sea bass, tuna, prawns: popular fish that you can easily find fresh.

Which is the best rice to use to make sushi?

The basic rice for sushi is a short grain rice.

How to make perfect sushi rolls?

For every sushi roll (Nigiri), you have to use a cooked rise cup. Put the rice in a sieve and keep rinsing it under cold water until it runs clear. Stand it in cold water for at least 30 minutes. You may cook rise with half steam cooking and half boiling cooking, to moderate fire.
Season with rise vinegar and sugar to confer the characteristic bittersweet taste, blending and cooling with a fan. When rise is ready, cover it with a cloth and preserve to room temperature. Remember to use cooked rise within the day.
Have a bowl of water with rice vinegar where to regularly wet your hands. Dip your hand into the water and leave it wet.
For each roll, take a small palm full of rice and squeeze it firmly until it sticks firmly together. Put it down on a flat clean surface and repeat for each roll.
Using two thumbs and two forefingers, neatly shape the rice into ‘cigar’ shapes. Lay the fish over the top of the rice, gently shaping it over the top of the rice and serve at room temperature (not from refrigerator).

Perfect Sushi accompaniment: Soya sauce, Wasabi, Sliced Ginger, Maki

Soya sauce: it is served on the table from the bottle or from a little ‘tea-pot’ like dispenser. Mix soya sauce with wasabi and dip your sushi pieces into the sauce.
Wasabi: put a small amount of it on the side of the plate shaped in a cone, it is very hot, but its flavour is a really good accompaniment to fish.
Sliced Ginger: it is perfect to cleanse the palate between different types of sushi
Maki: algae and rise rolls filled wit avocado, cucumber, crabstick.

Mise en place advices

Dedicate a special care to the choice of ceramics. In Japan they are very important and vary with seasons.

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