Sushi, in it's present style, dates back to the 18th Century in Japan known as the Edo Period. Sushi refers to
vinegared rice whose unique flavour combines exquisitly with Nori Seaweed forming the basis of the dish.
There are a vast range of fillings from meats through to seafoods to pickles. Each region of Japan developed it's
own Sushi speciality dependant on the local produce. Temaki (handrolled) Sushi is a very traditional, at-home
Japanese dish, in which almost any filling of your choice creats suitable and intoxicating flavours.
Meats: Ham, Roast Chicken, Roast Beef.
Seafood: Crab or Crab Sticks, Shrimp, Prawns, Lobster, or any other Shellfish.
Fish: Smoked Salmon, Smoked Eel, Smoked Mackerel, any fish foe including Caviar, Sardine and any other white fish.
Fruit: Avocado, Tomato and any Japanese or European Pickles.
Vegetables: Cucumber, Carrot, Mushrooms including Shiitake, Mangetout, Radish, Onion, Asparagus.
Cheese: Hard Cheese cut into small cubes or sticks.
» Heavy saucepan for cooking rice
» A flat open dish, sush as a shallow salad bowl, is ideal for cooling and mixing rice.
» Fans for cooling rice, these can be manual or electric, anything from a piece of stiff card to a multi-speed electronic
fan will help create the distinctive lustrous Sushi Rice.
» A wooden spatula or flat spoon is ideal for folding and serving Sushi Rice.
Click on the links in the Japanise Recipies for instructions on how to prepare Susi simply and quickly.