SUSHI in Slovenia

Megumi Yoshida

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sauce

Cover the rice with wet towel for not dry and wait till it cool down to body temperature.

Make wind on the rice for second for unnecessary vinegar steam to go away.

Mix the rice with sauce.(Do not mix too much because the rice become too sticky.)

Sprinkle the sauce on the rice.

Open the pot and put the rice out on the big plate.(The rice should be still warm in this process)

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Prepare the Nori on bamboo mat.Longer side of nori will fits with front edge of bamboo mat.

2cm Make the hands wet with water.Place the rice very thin on Nori.Leave the space in last edge.(This last edge is for sticking Nori together later.)

Fit the nori and bamboo mat.

Side view

Rolling the sushi

Settle on the table : Nori, bamboo mat, water (It’s for wet the hands), and everything which you prepared in - . If the rice is womre than body temperature, you sould cool down. Because it is not good to roll with row fish.

CucumberRaw salmon or tuna

bamboo mat

You can cool down with cold water.

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Leave last space of Nori

fillings

Lay the fillings in a horizontal : fish, egg, cucumber, chives and sesame.(You can find your favorite combination as well.)

Hold the front edge with first 2 fingers.Then place middle fingers on fillings and roll till the end of the rice.

Hold and press firmly until you form the rolling shape.

fish

Put water at last edge of Nori.

Roll till the end.

egg cucumber sesamechive(green onion)

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Which Soy Sauce is good?

“Kikkoman” “Yamasa”

I recommend Japanese soy sauce “Kikkoman” and “Yamasa” because of better taste.It sells in Mercator and Zrno Do Zrna. You can try and fined your favorite as well.

Which part of Tuna do you use for sushi?

You can use any part of tuna. Most of time, i see red part of tuna in Slovenian fish market.

It is famous that fatty portion of tuna belly is most valuable for making sushi in Japan. It calls Otoro in sushi restaurant and many times most expensive in recipe. It taken from around the stomach of tuna, only about 15% of hall tuna body. It has right pink color and has white stripe.Next valuable portion is under the skin. It called Tyutoro (medium fat). It has dark pink color.Last part of tuna is center of the tuna. It called Akami (low fat). It has dark red or red color.

O-toro (high-fat)

Chu-toro (medium fat)

Akami (Low fat)

Megumi Yoshida

Sushi lesson, Sushi partyPhone number : 031-597-713E-mail : megulandia@gmail.com

Blog : www.megulandia.blogspot.com

Version 2525 / Sep / 2010