Sushi is now a trend, and they undoubtedly create a kind of addiction.
If you've become sushi addicted too, it's time you learned how to make them at home.
On the other hand, Japanese restaurants are quite expensive and it is therefore difficult to think of being able to often eat good sushi immersed in that atmosphere of extreme relaxation and peace that oriental-style environments know how to instill and which helps to make the ritual of food truly special.
For this reason, you can try to reproduce the same sushi at home, with suitable equipment.
DOMESTIC BLAST CHILLER
The main ingredient is obviously fish, which must be eaten raw. This is why you must make sure, when you buy it, that it has been previously killed, in order not to run the risk of contracting anisakidosis, an intestinal inflammation caused by the anisakis parasite.
If you want to eliminate all risks and if you have decided that from now on you will dedicate yourself to making sushi at home frequently, you can also think about buying a home blast chiller.
The same goes for rice. Specifying that the traditional method of cooking rice, that is, the one that involves cooking it in a pot full of water, is just fine, if you want to do things big you can buy an electric rice cooker.
SUSHI EQUIPMENT: WOODEN CUTTING BOARD
The first accessory that cannot be missing in your kitchen is a good wooden cutting board.
You can use it to fillet and cut fish and especially to cut the sushi roll into small rolls.
HANGIRI, THE WOODEN CONTAINER WHERE THE RICE IS COOLED
Rice, before being used for the preparation of sushi, should be left to rest.
Where is it? The ideal would be to use the classic untreated wooden container, a perfect material for absorbing the excess moisture of cooked rice, called Hangiri.
It is a bowl where the rice is cooled, covering it with a cotton cloth and where it is then seasoned.
SHAMOJI, WOODEN SPATULA FOR SEASONING RICE
The first step to get closer to the Japanese culinary culture, and in general to the oriental one, is to know that some materials we use in most of the utensils, such as stainless steel, are banned.
In Japan it is wood, a natural material par excellence, that reigns supreme. And therefore even the classic spoons that we have in the drawers of our kitchen should be replaced with wooden tools.
Like the shamoji, the typical wooden spoon, with a wide and short shape, which is used to mix rice with the traditional mixture of rice vinegar and water or with that of vinegar, sugar and salt that gives flavor to sushi-gohan, or rice for sushi.
MAKISU: THE BAMBOO MAT FOR ROLLING
Among the essential equipment to prepare sushi at home there is certainly the famous bamboo mat, called Makisu, which serves as an aid to roll the sushi roll, which will then be cut into small rolls.
SET FOR THE PRESENTATION OF SUSHI ON THE TABLE
Once the sushi is prepared, it is good to take care of how to present it at the table.
The sushi set is a very minimalist table set and consists mainly of a plate and two bowls, one for the soy sauce and one for the broth.
The cutlery is two simple wooden chopsticks, which are usually placed on a chopstick holder.
The dishes, with rigorous lines, recall the geometric shapes of the square and rectangle, the same typical of sushi and sashimi, have rounded corners, are slightly concave and their size generally does not exceed 25-30 centimeters.
While the broth bowl, which is traditionally used by the Japanese during meals to quench their thirst, is the only round element.
TABLE SET-UP: PLACEMATS ONLY
The Japanese table service is placed on placemats, strictly made of bamboo, which instead replace the tablecloth whose use is absolutely not contemplated in Japanese culture.
BOAT OR SUSHI BOARD
Sushi is served on a wooden cutting board that often has the shape of a boat that will act as a serving dish from which your guests can draw.