how to make sushi ?

Sushi or Sashimi-Grade Fish Nigiri sushi , is a popular type of sushi shaped by hand. It consists of slice of raw fish, sea-food, tamago or other toppings, lying on a "thumb size" chunk of rice, with a small amount of wasabi between the two. For instructions how to make it, see our full guide on: " how to make sushi ".
Despite popular belief, there is no official definition for the term "sushi-grade". The Food and Drug Administration (FDA) does not determine safety standards for raw fish.
In order for seafood to be safe for consumption in sushi, it must be frozen at under -4°F for a significant enough time to have killed any parasites.
Although many markets are starting to carry Sashimi-grade fish, you should not assume that all fish from your local market has gone through the necessary steps to destroy parasites. Do not assume that fish is safe to eat raw unless it is clearly labeled as "Sashimi-Grade

Like a lot of people I know, I love sushi. Like other people who love sushi, I go out to my favorite Japanese restaurants to get good sushi. After all, it's really hard to make, right? Well, as it turns out, it's extremely easy to make and actually quite fun. I was amazed at how easy and inexpensive it is to make homemade sushi that is just like the kind served in restaurants. I actually felt a bit silly because it seemed like I should have known how easy it is since all it consists of is basically raw fish and rice, but I somehow thought that there must be some secret process or preparation method that leads to edible sushi. Nope... it's raw fish on rice. I discovered this when one of my friends offered to make a sushi dinner for a group of us. I was so excited to learn that I documented the process with my digital camera so that I, too, could make restaurant-style sushi. Although real sushi chefs are trained to achieve the best cut, most people can use these instructions to prepare sushi that is very tasty at considerably reduced
Two vegetables or other fillings
Vegetables are your best opportunity for creativity when making sushi.
Some popular fillings include cucumber, avocado, carrots and asparagus.
Short-Grained Rice
Typical long-grained rice used in many American dishes will not work for your sushi, as it will not take on the necessary, sticky consistency.
Rice Vinegar
For best results, use only Japanese rice vinegar.
There are several varieties of seasoned rice vinegar, often made with sake, that can be used if desired.
Check out this blog post from The Perfect Pantry for a helpful overview of Japanese rice vinegars.
Nori
Nori is a thin sheet of seaweed, ideal for rolling sushi. Nori can be ordered online through igourmet, Amazon.com, or purchased at Asian specialty stores.
Ginger Root
The ginger served alongside sushi is pickled and sliced thinly. This is called "Gari".
You can buy pre-made gari, or make it yourself from using rice vinegar, sugar, and ginger root.

sushi in the world..

In Japanese homes, sushi is often eaten when celebrating special occasions. Chirashi-zushi (scattered sushi), maki-zushi (sushi rolls), inari-zushi (brown bag sushi) are commonly cooked at home, following family recipes. Sushi delivery is also commmon. Japanese people order sushi for special occasions.In traditional sushi restaurants, sushi can be expensive since they select the best ingredients. It can cost nearly US $100 per person, depending on what you eat. where the sushi plates circle around the eating area on a conveyor belt. This is a kind of sushi "fast-food" restaurant and is inexpensive. This kind of sushi restaurants are very popular in Japan, so you can find kaiten-zushi restaurants everywhere. When you go to a kaiten-zushi restaurant, you wait until your favorite sushi comes near you, then you pick up the plates from the moving table. If your favorite is not moving on the table, you can order it. The types or colors of plate which sushi pieces are on indicate prices of sushi. If you want to save money, you can avoid picking up expensive sushi. The prices are usually between 100 yen to 300 yen per plate.

Sushi is an ancient Japanese art popularized as the crown prince of Pacific Rim party food. The main objective of this study was to analyse Japanese consumers' sushi purchasing behaviour and their attitudes towards consumption of sushi. This paper also reports the timeline for sushi businesses in Japan. Data on consumers' sushi consumption habits, demographic characteristics and attitudes towards sushi were collected using structured questionnaires and informal interviews. The sample of consumers included 108 individuals from the Hiroshima Prefecture, Japan. Sushi is the most popular traditional food among Japanese consumers. The most common frequency for having sushi meals was between once and less than once a month. Older women were the heaviest consumers, preferring to purchase from supermarkets rather than from specialized sushi bars. Sushi made from tuna was in the highest demand (76%), with salmon as a second choice. The `freshness of fish' and the `special price of sushi' were the most important factors for the final purchasing decision. Sushi consumption patterns in Japan seem to closely reflect the evolution of households' life cycle

Sushi is an ancient Japanese art popularized as the crown prince of Pacific Rim party food. The main objective of this study was to analyse Japanese consumers' sushi purchasing behaviour and their attitudes towards consumption of sushi. This paper also reports the timeline for sushi businesses in Japan. Data on consumers' sushi consumption habits, demographic characteristics and attitudes towards sushi were collected using structured questionnaires and informal interviews. The sample of consumers included 108 individuals from the Hiroshima Prefecture, Japan. Sushi is the most popular traditional food among Japanese consumers. The most common frequency for having sushi meals was between once and less than once a month. Older women were the heaviest consumers, preferring to purchase from supermarkets rather than from specialized sushi bars. Sushi made from tuna was in the highest demand (76%), with salmon as a second choice. The `freshness of fish' and the `special price of sushi' were the most important factors for the final purchasing decision. Sushi consumption patterns in Japan seem to closely reflect the evolution of households' life cycle.

Is sushi equal to raw fish? No. Raw fish is called sashimi in Japan and is not the same as sushi. Sushi indicates foods that use rice seasoned with sweet rice-wine vinegar. Of course, raw fish is the most popular ingredient in sushi, but the main element of sushi is Japanese sticky rice. There are many kinds of sushi, which don't include raw fish. Cooked fish, shellfish, and various other ingredients can be combined in sushi.

The origin of sushi is not Japan. It is said that sushi was introduced into Japan in the 7th century from China. People began making sushi to preserve fish by fermentation when there were no refrigerators. Since salt and rice were needed in order to ferment fish, sushi became to be closely related to rice in Japan. Then, it developed into current sushi which combine fish and rice.

pressed mounds of rice with a dab of wasabi and a slice of raw fish/shellfish/other ingredients on top. Popular nigiri-zushi are maguro (tuna), toro (belly of tuna), hamachi (yellowtail), ebi (shrimp), tamago (omlet), anago (grilled sea-eel), uni (sea urchin), ikura (salmon roe), ika (squid), tako (boiled octopus), hotategai (scallop), and so onsushi rolls wrapped by seaweed (nori). This is also called norimaki. There are many kind of sushi roll: Tekkamaki - raw tuna roll, Kappamaki - cucumber, Futomaki (fat roll sushi) - 4-8 ingredients (Includes kampyo (seasoned gourd strips), oboro or denbu sweet powder, tamago sweet omelet, and shiitake mushrooms

Sushi is an ancient Japanese art popularized as the crown prince of Pacific Rim party food. The main objective of this study was to analyse Japanese consumers' sushi purchasing behaviour and their attitudes towards consumption of sushi. This paper also reports the timeline for sushi businesses in Japan. Data on consumers' sushi consumption habits, demographic characteristics and attitudes towards sushi were collected using structured questionnaires and informal interviews. The sample of consumers included 108 individuals from the Hiroshima Prefecture, Japan. Sushi is the most popular traditional food among Japanese consumers. The most common frequency for having sushi meals was between once and less than once a month. Older women were the heaviest consumers, preferring to purchase from supermarkets rather than from specialized sushi bars. Sushi made from tuna was in the highest demand (76%), with salmon as a second choice. The `freshness of fish' and the `special price of sushi' were the most important factors for the final purchasing decision. Sushi consumption patterns in Japan seem to closely reflect the evolution of households' life cycle.