Grup Hiper Pas

Sushi is one of the most common dishes in Japan, but it is definitely a trendy food in international cuisine today. In tribute to this Asian cuisine, 18 June is International Sushi Day. Here at Hiper Pas Group we want to do our part to enable you to celebrate it at home and make your debut as a sushi chef.

First of all, to make good sushi, you need to know the different types that exist, what ingredients are necessary and what utensils are needed to prepare it.

What is sushi?

Conceptually, it is a dish that combines fish, shellfish or vegetables wrapped in cooked rice marinated in rice vinegar, sugar and salt. It receives different names depending on the form it takes and the relationship between its ingredients:

• · Maki: This is the most famous type in the West. It consists of rice, fish or vegetables wrapped in nori seaweed, which allows combinations of ingredients that are not seen in other formats, keeping the interior compact.
• · Nigiri: This is a handful of rice, like a croquette, topped with a thin slice of raw fish or shellfish.
• · Uramaki: This is maki in reverse, as in this case the rice surrounds the nori seaweed and the filling ingredients. Sesame seeds are usually placed on top.
• · Sashimi: This type of sushi has no rice, but rather a piece of fish, usually tuna or salmon, cut in a certain way.
• · Gunkan: The rice comes wrapped in a thick strip of seaweed forming a small bowl, and fish roe, raw fish or other delicacies are usually placed on top.
• · Futomaki: Simply put, this is an XL maki, about 4 or 5 centimetres in diameter, which allows for more ingredients to be added in the middle section.
• · Temaki: The seaweed wraps around the ingredients giving a cone shape to the sushi. With a larger than normal size, you can eat it directly with your hands.

What ingredients are needed?

Although each sushi may have different ingredients, there are a series of basic products that cannot be left out:

• · Rice: The basic ingredient. It must be short grain.
• · Nori seaweed: Gives taste and provides the body with essential nutrients.
• · Soy sauce: The most famous of all; with a slightly sweet taste, it is perfect to accompany our sushi.
• · Wasabi: A Japanese seasoning with a very intense and spicy flavour.
• · Ginger: An aromatic tuber with citrus and anise flavours.
• · Fish and seafood: Salmon is the most commonly used, but sushi is also prepared with tuna, fresh octopus and squid.
• · Personal taste! If you opt for fruits and vegetables, you can put cucumber, avocado, mango, bell pepper, tofu, etc.

What utensils do I need?

You can find kits that will help you make sushi at home in our outlets. Basically, you will need:

• · Masiku: the bamboo mat used to wrap the sushi.
• · Hangiri: the wooden container in which the rice is cooled after boiling so that it loses some of its moisture.
• · Hocho: the typical Japanese knife, which can be replaced by another knife, but it must be very sharp.
• · Shamoji: the wooden or bamboo paddle used to stir the rice.

How to prepare salmon and avocado maki

Now that you know what types exist and what ingredients and utensils are needed, all that remains to do is to start making sushi. To do so, it is important to take into account a series of tips, especially to prepare the rice. Take note of them with this recipe for salmon and avocado maki, which is of medium difficulty and takes about 30 minutes.

You will need the following ingredients: 400 gr of sushi rice; 70 ml of rice vinegar, 8 g of salt and 40 g of sugar to prepare the vinegar; 5 nori seaweed leaves and a bowl of water for the makis; and 220 gr of smoked salmon and 200 gr of avocado for the garnish. Apart from that, don't forget cling film, a sharp knife, a bamboo mat and a tray to cool the rice.

1. 1. Wash the rice well until the water is transparent.
2. 2. Put the rice in a saucepan with cold water. Cover it and when the water starts to boil, reduce the heat to low for 10-15 minutes. Wait until the rice absorbs all the water, and when it is ready let it stand for 10 minutes.
3. 3. Heat the vinegar slightly in the microwave so that the sugar dissolves better and then mix with the salt. Add this mixture to the rice and stir gently.
4. 4. Let the rice cool while you prepare the rest of the ingredients: cut the salmon and avocado into slices.
5. 5. Cut the nori seaweed, placing it on cling film on the bamboo mat. Wet your hands with water before handling the rice to avoid sticking. Spread the rice over three quarters of the seaweed, leaving an empty strip of 1 cm at the top of the sheet.
6. 6. Place the filling in the centre and moisten the edge of the seaweed.
7. 7. Roll up the makis, little by little pressing while pulling the other end of the mat.
8. 8. Wet the knife and cut the roll into 2 - 2.5 cm pieces to prepare the dish.

To serve it we recommend you place all the pieces on a wooden, stone or ceramic platter, accompanied by the pallets to eat it and also small bowls for the soy sauce to dip it in.

So, you have no more excuses. Come to one of our points of sale, where you will find everything you need to make and present sushi... all ready to celebrate International Sushi Day on 18 June.