Sushi originated in ancient China as a method of preserving fish - the process involved packing raw fish in rice and salt and allowing this to ferment.

Traditionally the rice was discarded after fermentation and only the pickled fish was eaten. The development of wet rice cultivation in Japan led to the popularization of Sushi.

It was not until the early 19th Century in Edo (Tokyo) that fresh raw fish was served on freshly cooked vinegared rice.

There are several different types of Sushi, the most popular being NIGIRIZUSHI (hand pressed sushi) and MAKIZUSHI (rolled Sushi).

NIGIRIZUSHI

First developed in Edo in the 1800's. This dish consists of bite sized portions of vinegared rice topped with a small slice of raw fish, shell fish or egg. The sushi is seasoned with a dab of Wasabi (Japanese horse radish) between the rice and topping.
Nigirizushi is dipped in Japanese soy sauce before eating.

MAKIZUSHI

For Makizushi (rolled sushi) vinegared rice is spread over a sheet of lightly toasted nori (seaweed) and various fillings - seafood / vegetables are arranged along the centre with a little Wasabi (strong Japanese horse radish). A thin Bamboo mat (Makisu) placed beneath the seaweed beforehand is used to roll the Makizushi into a cylinder, which is then sliced into bite sized pieces.

TEMAKISUSHI
, meaning hand made Sushi, is the least formal style of Sushi. Recently it has become popular as a party dish, as guests can create their own individual Sushi according to their taste.

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SUSHI SET

- INTRODUCTION -

Sushi, in its present style, dates back to the 18th Century in Japan known as the Edo period. Sushi refers to vinegared rice whose unique flavour combines exquisitely with Nori Seaweed forming the basis of the dish.

Completing the recipe are a vast range of fillings from meats through seafoods to pickles. Each region of Japan developed its own Sushi speciality dependant on the local produce.

Temaki (hand rolled) Sushi is a very traditional, at-home Japanese dish, in which almost any filling of your choice creates subtle and intoxicating flavours.

- UTENSILS FOR SUSHI AT HOME -

• Heavy saucepan for cooking rice
  
• A flat open dish, such as a shallow salad bowl, is ideal for cooling and mixing the rice.
  
• Fans for cooling the rice can be manual or electric, anything from a piece of stiff cardboard to a multi- speed electronic fan will help to create the distinctive lustrous Sushi Rice.
  
• A wooden spatula or flat spoon is ideal to fold and serve Sushi Rice

- INGREDIENTS FOR SUSHI AT HOME -

• Japanese Sushi Rice
  
• Dried Seaweed (Nori)
  
• Powdered Rice Seasoning
  
• Japanese Horseradish (Wasabi)
  
• Soy Sauce
  
• Chopsticks
  
• Rolling Mat for Norimaki Sushi

*All you need to add are your favourite fillings.

- SUGGESTED FILLINGS -

Meats: Ham, Roast Chicken, Roast Beef, Sausages, Salami or other favourites

Seafood: Crab or Crab Sticks, Shrimp, Prawns, Lobster, or shellfish

Fish: Smoked Salmon, Smoked Eel, Smoked Mackerel, any fish roe including Caviar, Sardine and any white fish

Fruit: Avocado, Tomato

Any Japanese or European Pickles

- WELL-KNOWN SUSHI PARTY FILLING COMBINATIONS -

• Avocado & Crab (California Roll)
  
• Sardine & Parsley
  
• Shrimp & Cucumber
  
• Smoked Salmon, Onion & Avocado
  
• Caviar & Chopped Onion
  
• Asparagus & Carrot
  
• Wiener Sausage, Cheese & Cucumber (Hawaiian Roll)
  
• Red Lettuce & Salami

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- MAKING SUSHI -

MAKING RICE FOR SUSHI

1. Wash and drain 750g of YUTAKA Sushi Rice. Add the rice to 1 Litre of water. Using a medium sized pan with a tight fitting lid, boil fiercely until only a little water covers the rice.
   
2. Reduce heat and simmer for about 10 minutes until all water is absorbed.
   
3. Remove from heat and leave to stand for 10 minutes.
   
4. Remove the rice from the pan and place in large flat container such as a baking tin or tray. With a wooden spoon or spatula, gently fold in the Mitsukan Powdered Seasoning (two sachets are required for 750g of rice). Continue this gentle folding process, fluffing up the rice (do not stir), whilst cooling the rice quickly, using a piece of paper or fan, until most of the steam disappears. This prevents the rice from forming lumps, and will also add a glossiness. Sushi Rice (Shari) is now ready.
   
5. Cover the disk with a damp cloth until ready for use.
   
   

MAKING TEMAKI SUSHI

Temaki Sushi means hand rolled Sushi. This disk is an ideal family meal or dinner party recipe. Healthy, light, delicious and fun to make, it creates the social occasion which makes Japanese food so unique in the world.

1. Remove the Temaki Seaweed from the packets, and gently cut into half, forming squares.
   
2. Taking one of these squares into the palm of your hand, arrange a thin layer of Sushi Rice onto the seaweed, add your favourite Temaki filling, such as crab, ham or pickles.
   
3. Place a dab of Wasabi (Japanese horseradish) to taste, on the filling, roll into a cone shape and for added flavour, dip into say sauce before eating.

| NOODLES | SEAWEEDS | RICE |