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A taste of Japan
SIMON RHODES is a great fan of Sushi and Sashimi,
seafood-based staples of Japanese cuisine
Sushi and Sashimi
As the summer is approaching and, with a bit
of luck, the weather turns warmer, our eating
habits change to something a little lighter like
salads and cold dishes.
Seafood becomes a lot more popular in the
summer months, maybe as people get in the
holiday mood and reminisce about sitting in
the sun near the beach eating wonderfully
fresh shellfish and seafood accompanied by
a cool glass of wine or a cold beer.
I think that due to our long winters we
appreciate this situation far more than we
care to realise.
Talking of lighter meals another dish
that works well during the summer is the
Japanese cuisine of sushi and sashimi.
Many people confuse the two styles as the
same but they are completely different dishes.
Sushi refers to any dish made with vinegared
rice. While raw fish is one traditional sushi
ingredient, many sushi dishes contain
seafood that has been cooked, and others
have no seafood at all.
Sashimi is the preparation of raw fresh fish
and served with accompaniments such as
pickles and miso soup.
Sashimi is often the first course in a formal
Japanese meal, but it can also be the main
course, presented with rice and miso soup in
separate bowls.
Japanese chefs consider sashimi the
finest dish in Japanese formal dining and
recommend that it be eaten before other
strong flavours affect the palate.
Sashimi is usually served with soy sauce,
wasabi and fresh pickled ginger, although I
also like sushi with soy and pickled ginger.
Careful on the wasabi though, too much can
make your eyes water like hot horseradish.
Sushi and sashimi are great fun to prepare
and the taste, once you are used to it, is
indescribably fresh. Only the freshest of
fish such as tuna, bass, mackerel and
salmon will do.
But first you have to make Japanese sushi
rice and I have a fail-safe method to get you
started:
First put 500g of rice in a bowl (it is important
to use proper sushi rice). This needs to be
washed about five times. The cloudy water
should run white.
Then place the rice in a saucepan and add
about 110 per cent water to the volume
of rice. Bring it to the boil, cover and let it
simmer for 17 minutes.
Remove from the heat and then let it stand for
a further 17 minutes.
Remove the rice from the pan and spread it
onto a tray. When the rice is about 50C add a
sprinkling of sushi vinegar and salt to the
rice and stir it in.
You should now have fluffy but slightly
sticky rice.
To make your sushi rolls spread the rice on a
piece of seaweed, accompany with some raw
tuna or salmon, sliced cucumber and spring
onion and roll it together.
With a sharp knife slice the sushi into
interesting shapes. This takes a bit of practice
but once you get the hang of it it is great fun.
I have to admit that when I first tried it I was a
little unsure of the taste, however now that I
am accustomed to the flavours it is one of my
favourite cuisines.
Simon Rhodes owns:
The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road,
Hungerford, Berkshire RG17 0SP
Telephone: (01488) 686770
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