A wide variety of sushi

Japan is the country of the most modern technologies. And culinary Japan is a different kind of sushi and rolls. And if for us these dishes seem exotic, then for the Japanese they are everyday food. It is not known exactly where the sushi appeared, because it was long ago, somewhere in the 4th century of our era. And the home of this dish can be China, Thailand or Vietnam. But in the 7-8 century this recipe reached Japan and since then sushi is considered a Japanese dish. At first rice was used to make raw fish fermentation. According to a similar principle, cabbage is sour in our land. And fish, fermented in rice, which secrete lactic acid, was stored up to two years. At first, this fermented rice was discarded. But then, when rice vinegar was invented , the fermentation time of the fish decreased significantly, and the rice became suitable for eating. So the simplest kind of sushi appeared - nari-sushi and consisted of this dish only from rice and fish.

Of course, nari sushi was not a culinary masterpiece. But since then, Japanese culinary science has significantly advanced, and new, tasty and useful types of sushi have appeared. The common ingredient for all these species is rice. But fillers, seasonings, spices, and also their various combinations now there are many. They also differ in form and method of preparation. But according to some common signs, all types of land are divided into certain groups. And here are some of them.

One of the most popular species of sushi is nigiri. It is now served in almost all sushi bars and Japanese restaurants. It consists of nigiri from an oblong piece of rice, which is made in the palms of the hands. And on top this rice is covered with a piece of raw fish or seafood. This seafood can be shrimp, octopus, squid or tuna. Also, soy sauce and wasabi are mandatory for nigiri. And during the meal all these ingredients are mixed.

There are also molded types of sushi such as gunkan-maki. The basis of this dish is an oval lump of rice. He is also pressed in the palms of his hands. In shape, these sushi resemble ships and they are often used to make sushi with caviar or with finely chopped stuffing. The filling can be pasta, cut with salad or natto. And along the perimeter of the gunkan there is a strip of nori.

Well, sushi futomaks have a cylindrical shape. Outside, they are wrapped in nori seaweed and look very impressive. In this form of sushi, a filling of several products is used. And the ingredients for it are selected in such a way that a variety of color and taste is obtained. These sushi are quite large. Their width and thickness can reach 4 centimeters.

There are also kinds of sushi called rolls (in Russian - "thin rolls"). This species includes the sushi of the hosomaki. They are small and have a cylindrical shape, and outside the choroid are also covered with nori. These sushi are made using a bamboo mat makisu. In one such roll, only one filling is used. It can be salmon, crab, tiger shrimp, salmon, lacerra or even cucumber.

And inarizushi is another kind of sushi, which looks like a bag full of rice. This bag is usually made from soy cottage cheese tofu, deep-fried. Another "material" for such a bag is a thin omelet or even a dried pumpkin. But tirasidzushi are friable sushi. Here rice simply fits into a plate and sprinkles with stuffing.

And this list can go on and on. Sushi, the species of which are represented here, are only a small part of the "planet of land". And in order to cook them, you do not need to follow the recipe exactly. Here you can show your imagination and creativity. Only here is the choice of rice for sushi and its preparation require the exact observance of all rules. And with the filling you can experiment with the full program and create your own original sushi.