Sushi?!?!?!
Favorite kind of sushi!?Www@FoodAQ@Com
Answers:
Spider roll! Its crunchy! So good!Www@FoodAQ@Com
Whatever is fresh!. Hamachi, uni, toro, ikura!. They're all delicious when fresh!. Not a big fan of American-style rolls with a lot of mayo or sauces or things like that!. It tends to cover up the flavor of the fish itself!.Www@FoodAQ@Com
i love sushi and sashimi!. i like most is unagi (smoked eel ), sea urchin,of course tuna , salmon , salmon roe , crabmeat,shime -saba (vinegar mackerel ) and ibe!.Www@FoodAQ@Com
I think it might have to be the tuna-cheese-melt!. Yum!.
(Raw tuna, cheese, melted with one of those kitchen torch things, on rice!.)
I do prefer sashimi, though, to be honest!.Www@FoodAQ@Com
(Raw tuna, cheese, melted with one of those kitchen torch things, on rice!.)
I do prefer sashimi, though, to be honest!.Www@FoodAQ@Com
i like simple sushi, and since im vegetarian i dont eat any fish!.!.!.!.
i usually prefer to buy avocado+cucumber sushiWww@FoodAQ@Com
i usually prefer to buy avocado+cucumber sushiWww@FoodAQ@Com
california roll, mexican roll, & salmon with avacado!.Www@FoodAQ@Com
I am a big fan of sea or freshwater eel (anago or unagi) because it has such an interesting taste!.Www@FoodAQ@Com
ummm caterpillar roll (no raw stuff!.!.!.!.just fried white fish, avocado, and fried shrimpWww@FoodAQ@Com
I've got no favorite!. I just kinda eat whatever's on the sushi bar :)Www@FoodAQ@Com
Spicy Tuna RollWww@FoodAQ@Com
salmon, but only if it is really freshWww@FoodAQ@Com
In Japanese cuisine, sushi (寿司, 鮨, 鮓, sushi!?) is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables!. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes!.[1] In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component!. The word sushi itself comes from an archaic grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour"!.[2]
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし
[edit] Types of sushi
Types of sushiThe common ingredient across all the different kinds of sushi is sushi rice!. The variety in sushi arises from the different fillings and toppings, condiments, and the way these ingredients are put together!. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final result!.[5]
Nigiri-zushi
[edit] Nigiri-zushi
Nigiri-zushi (握り寿司, lit!. hand-formed sushi)!. This is the most typical form of sushi in restaurants[citation needed]!. It consists of an oblong mound of sushi rice that is pressed between the palms of the hands, with a speck of wasabi and a slice of fish called neta draped over it!. Certain fish is typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anagi (sea eel), ika (squid), and tamago (sweet egg)!. Nigiri is generally served in pairs!.
Gunkan-maki (軍艦巻, lit!. warship roll)!. A special type of nigiri-zushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, and quail eggs!. Gunkan-maki was invented at the Ginza Kyubey (Kubei) restaurant in 1931;[6][7] its invention significantly expanded the repertoire of soft toppings used in sushi!.
[edit] Maki-zushi (roll)
Rolling maki
Maki rollsMakizushi (巻き寿司, lit!. rolled sushi)!. A cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻き簾)!. Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley!. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order!. Below are some common types of makizushi, but many other kinds exist!.
Futomaki (太巻き, lit!. large or fat rolls)!. A large cylindrical piece, with nori on the outside!. A typical futomaki is three or four centimeters (1!.5 in) in diameter!. They are often made with two or three fillings that are chosen for their complementary tastes and colors!. During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form!. Futomaki is generally vegetarian, but may include toppings such as tiny fish eggs!.
Hosomaki (細巻き, lit!. thin rolls)!. A small cylindrical piece, with the nori on the outside!. A typical hosomaki has a diameter of about two centimeters (0!.75 in)!. They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado!.
Kappamaki, (河童巻き) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa!. Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods!.
Tekkamaki (鉄火巻き) is a kind of Hosomaki filled with raw tuna!. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba (鉄火場)", much like the sandwich!.[8][9]
Negitoromaki (ねぎとろ巻) is a kind of Hosomaki filled with scallion and chopped tuna!. Fatty tuna is often used in this style!.
Tsunamayomaki (ツナマヨ巻) is a kind of Hosomaki filled with canned tuna tossed with mayonnaise!.
Uramaki (裏巻き, lit!. inside-out rolls)!. A medium-sized cylindrical piece, with two or more fillings!. Uramaki differs from other maki because the rice is on the outside and the nori inside!. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds!. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber, carrots!. This is typically thought of as an invention to suit the American palate,[10] and is not commonly seen in Japan!. The increasing popularity of sushi in North America, as well as around the world, has resulted in numerous kinds of uramaki and regional off-shoots being created, such as the California roll, the B!.C!. roll (grilled salmon skin), and the Philadelphia roll (cream cheese)!.
The following are lists of typical ingredients in universally popular rolls!.
The caterpillar roll generally includes avocado, unagi, kani kama (imitation crab stick), and cucumber!.
The dynamite roll includes yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayo!.
The rainbow roll is typically a California roll topped with several various sashimi!.
The spider roll includes fried soft shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and spicy mayonnaise!.
A Philadelphia roll almost always consists of smoked salmon, cream cheese, cucumber, and/or onion!.
A BC roll has grilled salmon with sweet sauce and cucumber!. It is named after British Columbia for its famous wild Pacific salmon!.
A crunchy roll is typically a California roll with shrimp tempura wrapped inside with the other ingredients, with the outside of the roll coated with fried tempura batter crumbs!. It is often topped with sweet eel sauce or chili sauce!.
Other rolls may include scallops, spicy tuna, beef or chicken or teriyaki roll, okra, vegetables, and cheese!. Sushi rolls can also be made with Brown rice and black rice!. These have also appeared in Japanese cuisine!.
Temaki (手巻き, lit!. hand rolls)!. A large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end!. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks!. For optimal taste and texture, Temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite!.
Makizushi selection (Futomaki and Inarizushi at right) from a Kansai Super store!.Inari-zushi (稲荷寿司, stuffed sushi)!. A pouch of fried tofu filled with usually just sushi rice!. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu!. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age)!. Regional variations include pouches are made of a thin omelet (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi) or dried gourd shavings (干瓢, kanpyō)!. It should not be confused with inari maki, which is a roll filled with flavored fried tofu!.
[edit] Oshizushi
Oshizushi (押し寿司, lit!. pressed sushi)!. A block-shaped piece formed using a wooden mold, called an oshibako!. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block!. The block is removed from the mold and then cut into bite-sized pieces!. This variety originates from the Kansai Region and is a favourite and specialty of Osaka!.
[edit] Chirashizushi
ChirashizushiChirashizushi (ちらし寿司, lit!. scattered sushi)!. A bowl of sushi rice with other ingredients mixed in (also refers to barazushi)!. It is commonly eaten in Japan because it is filling, fast and easy to make!. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan!.
Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl!.
Gomokuzushi (Kansai-style sushi)!. Cooked or uncooked ingredients mixed in the body of rice in a bowl!.
Chirashizushi is a favorite because the ingredients are often chef's choice!. The better you know your sushi chef, the more exotic your ingredients are likely to be!.
[edit] Narezushi (old style fermented sushi)
Narezushi (熟れ寿司, lit!. matured sushi) is an older form of sushi!. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, and then weighed down with a heavy tsukemonoishi (pickling stone)!. They are supposedly salted for ten days to a month, then placed in water for 15 minutes to an hour!. They are then placed in another barrel, sandwiched, and layered with cooled steamed rice and fish!. Then the mixture is again partially sealed with otoshibuta and a pickling stone!. As days pass, water seeps out, which must be removed!. Six months later, this funazushi can be eaten, and remains edible for another six months or more!.
Funazushi (鮒寿司) is a dish in Japanese cooking, which involves with anaerobic lacto-fermentation of fresh water fish, funa (鮒, crucian carp)!. The dish is famous as a regional dish from Shiga Prefecture, It is considered to be a chinmi, a delicacy in JapaneseWww@FoodAQ@Com
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし
[edit] Types of sushi
Types of sushiThe common ingredient across all the different kinds of sushi is sushi rice!. The variety in sushi arises from the different fillings and toppings, condiments, and the way these ingredients are put together!. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final result!.[5]
Nigiri-zushi
[edit] Nigiri-zushi
Nigiri-zushi (握り寿司, lit!. hand-formed sushi)!. This is the most typical form of sushi in restaurants[citation needed]!. It consists of an oblong mound of sushi rice that is pressed between the palms of the hands, with a speck of wasabi and a slice of fish called neta draped over it!. Certain fish is typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anagi (sea eel), ika (squid), and tamago (sweet egg)!. Nigiri is generally served in pairs!.
Gunkan-maki (軍艦巻, lit!. warship roll)!. A special type of nigiri-zushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, and quail eggs!. Gunkan-maki was invented at the Ginza Kyubey (Kubei) restaurant in 1931;[6][7] its invention significantly expanded the repertoire of soft toppings used in sushi!.
[edit] Maki-zushi (roll)
Rolling maki
Maki rollsMakizushi (巻き寿司, lit!. rolled sushi)!. A cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻き簾)!. Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley!. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order!. Below are some common types of makizushi, but many other kinds exist!.
Futomaki (太巻き, lit!. large or fat rolls)!. A large cylindrical piece, with nori on the outside!. A typical futomaki is three or four centimeters (1!.5 in) in diameter!. They are often made with two or three fillings that are chosen for their complementary tastes and colors!. During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form!. Futomaki is generally vegetarian, but may include toppings such as tiny fish eggs!.
Hosomaki (細巻き, lit!. thin rolls)!. A small cylindrical piece, with the nori on the outside!. A typical hosomaki has a diameter of about two centimeters (0!.75 in)!. They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado!.
Kappamaki, (河童巻き) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa!. Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods!.
Tekkamaki (鉄火巻き) is a kind of Hosomaki filled with raw tuna!. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba (鉄火場)", much like the sandwich!.[8][9]
Negitoromaki (ねぎとろ巻) is a kind of Hosomaki filled with scallion and chopped tuna!. Fatty tuna is often used in this style!.
Tsunamayomaki (ツナマヨ巻) is a kind of Hosomaki filled with canned tuna tossed with mayonnaise!.
Uramaki (裏巻き, lit!. inside-out rolls)!. A medium-sized cylindrical piece, with two or more fillings!. Uramaki differs from other maki because the rice is on the outside and the nori inside!. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds!. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber, carrots!. This is typically thought of as an invention to suit the American palate,[10] and is not commonly seen in Japan!. The increasing popularity of sushi in North America, as well as around the world, has resulted in numerous kinds of uramaki and regional off-shoots being created, such as the California roll, the B!.C!. roll (grilled salmon skin), and the Philadelphia roll (cream cheese)!.
The following are lists of typical ingredients in universally popular rolls!.
The caterpillar roll generally includes avocado, unagi, kani kama (imitation crab stick), and cucumber!.
The dynamite roll includes yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayo!.
The rainbow roll is typically a California roll topped with several various sashimi!.
The spider roll includes fried soft shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and spicy mayonnaise!.
A Philadelphia roll almost always consists of smoked salmon, cream cheese, cucumber, and/or onion!.
A BC roll has grilled salmon with sweet sauce and cucumber!. It is named after British Columbia for its famous wild Pacific salmon!.
A crunchy roll is typically a California roll with shrimp tempura wrapped inside with the other ingredients, with the outside of the roll coated with fried tempura batter crumbs!. It is often topped with sweet eel sauce or chili sauce!.
Other rolls may include scallops, spicy tuna, beef or chicken or teriyaki roll, okra, vegetables, and cheese!. Sushi rolls can also be made with Brown rice and black rice!. These have also appeared in Japanese cuisine!.
Temaki (手巻き, lit!. hand rolls)!. A large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end!. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks!. For optimal taste and texture, Temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite!.
Makizushi selection (Futomaki and Inarizushi at right) from a Kansai Super store!.Inari-zushi (稲荷寿司, stuffed sushi)!. A pouch of fried tofu filled with usually just sushi rice!. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu!. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age)!. Regional variations include pouches are made of a thin omelet (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi) or dried gourd shavings (干瓢, kanpyō)!. It should not be confused with inari maki, which is a roll filled with flavored fried tofu!.
[edit] Oshizushi
Oshizushi (押し寿司, lit!. pressed sushi)!. A block-shaped piece formed using a wooden mold, called an oshibako!. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block!. The block is removed from the mold and then cut into bite-sized pieces!. This variety originates from the Kansai Region and is a favourite and specialty of Osaka!.
[edit] Chirashizushi
ChirashizushiChirashizushi (ちらし寿司, lit!. scattered sushi)!. A bowl of sushi rice with other ingredients mixed in (also refers to barazushi)!. It is commonly eaten in Japan because it is filling, fast and easy to make!. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan!.
Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl!.
Gomokuzushi (Kansai-style sushi)!. Cooked or uncooked ingredients mixed in the body of rice in a bowl!.
Chirashizushi is a favorite because the ingredients are often chef's choice!. The better you know your sushi chef, the more exotic your ingredients are likely to be!.
[edit] Narezushi (old style fermented sushi)
Narezushi (熟れ寿司, lit!. matured sushi) is an older form of sushi!. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, and then weighed down with a heavy tsukemonoishi (pickling stone)!. They are supposedly salted for ten days to a month, then placed in water for 15 minutes to an hour!. They are then placed in another barrel, sandwiched, and layered with cooled steamed rice and fish!. Then the mixture is again partially sealed with otoshibuta and a pickling stone!. As days pass, water seeps out, which must be removed!. Six months later, this funazushi can be eaten, and remains edible for another six months or more!.
Funazushi (鮒寿司) is a dish in Japanese cooking, which involves with anaerobic lacto-fermentation of fresh water fish, funa (鮒, crucian carp)!. The dish is famous as a regional dish from Shiga Prefecture, It is considered to be a chinmi, a delicacy in JapaneseWww@FoodAQ@Com