Sushi is a traditional Japanese cuisine that has gained popularity worldwide for a number of reasons, such as its intricate flavors, artistic presentation, and healthy ingredients. If you’re new to sushi, it can be overwhelming when it comes to understanding the different types and what goes into the dish. That’s why in honor of International Sushi Day on June 18th, one of your favorite Nashua restaurants, San Francisco Kitchen, is discussing the art and history behind sushi making!
Sushi Origins and Types
Before we get into the details of sushi making, it’s essential to grasp the fundamentals first. Sushi is a Japanese dish that typically consists of vinegared rice combined with various ingredients like seafood, vegetables, and occasionally tropical fruits. Understanding the different types of sushi is key, and will make the process of ordering sushi a bit easier!
- Nigiri: The most well-known type of sushi. It consists of a small mound of rice topped with a slice of raw fish or seafood.
- Maki: Also known as sushi rolls, maki involves rolling rice, fish, and/or vegetables in seaweed (nori) and slicing it into bite-sized pieces.
- Sashimi: Although it’s not technically sushi, sashimi is thinly sliced raw fish or seafood served without rice. You’ll typically see it on the menu near the sushi options when dining out.
The Art of Sushi Making
Sushi is a culinary art form that requires skill, precision, and attention to detail. The sushi chef, also known as “itamae,” is the master behind this art, as they honor their craft through years of training and experience.
One of the key aspects of sushi making involves knife skills. The itamae has a variety of specialized knives, each designed for specific tasks. This includes things like slicing fish or cutting vegetables. With their expert precision, they’re able to make clean and precise cuts, ensuring the sushi is both visually appealing and easy to eat!
Sushi Rice
While the quality of the fish and other ingredients used in sushi is crucial, so is sushi rice. Sushi rice serves as the foundation for the best cuisine experience. This rice, also known as “shari,” is a short-grain rice cooked and seasoned with vinegar, sugar, and salt.
The technique of squeezing rice, known as “te-mae,” plays a vital role in creating well-formed nigiri sushi. By gently shaping the rice with their hands, the itamae creates bite-sized mounds that provide a base for the fish or other toppings.
Visit One of Your Favorite Nashua Restaurants, San Francisco Kitchen!
It’s important to remember that sushi is as much about the experience as it is about the food. So when you’re savoring each bite, don’t forget to appreciate the craftsmanship that goes into it! If you’re looking to indulge in some sushi on International Sushi Day, we encourage you to dine in and celebrate with us! To discover all the delicious food options at SFK, check out our online menu for more information. In the meantime, we look forward to seeing you!
