做 壽 司 的 過 程 *V* { 英 文 }

呢個網有晒你要o既野, 仲有短片教埋你添
http://www.makemysushi.com/

短片
http://www.videojug.com/film/how-to-make-sushi-rice



The first step is to get good fish. This is the most important thing. The quality and freshness of the fish pretty much determines how good your sushi will be. You really need to go to your local Asian food market to get good fish that's fit for sushi. Some grocery stores will sell sushi-quality fish but it's better to be sure by going to an Asian market. Just walk in and ask for some good fish for making sushi. Fresh fish is best but frozen is ok, too if that's all you can get. For this tutorial, we will use tuna, salmon and broiled eel. The quantities are ideal for about four hungry people. In addition to the fish, a few more things are required.

If any of your fish is frozen, you will need to thaw it. Place the fish in the sink (still wrapped) and thaw it by running cool water over it. It's good to let the sink fill up a little bit with water if you can partially stop the drain but make sure the water is flowing down the drain so that fresh water is always flowing over the fish.

Rice preparation

While the fish is thawing, start making the rice. Start by washing the bowl from the rice cooker and then measuring the rice. For this meal, you should use about five scoops of rice. After putting the rice in the bowl, add some water and wash the rice with your hands for a minute or two. Drain the water and then add some more and repeat this step of washing the rice one or two more times. Now add water and fill the bowl to the line that corresponds with five scoops of rice. Now wipe off any excess water from the outside of the bowl and place it in the rice cooker. Turn it on and leave it.

Slicing the fish

While the rice is cooking, come back and check on the fish. If it's mostly soft then it's ready to be cut. It's ok if it's still a little frozen since it will be sitting out for a while during the cutting process. Cut open the tuna and place it on the cutting board. The tuna will make both sushi and rolls so start by cutting long strips from the side of the tuna for the rolls. Cut off about two or three of these long strips and place them on a glass plate. Ideally, the section of tuna that's left should be about three inches wide. Be sure to keep the fish cool. If you are preparing this in a warm environment, you might consider placing the cut fish in the refrigerator for now.

Now it's time to cut off pieces for sushi. Start cutting thin wafers of tuna off until it is completely cut. Place these wafers on the glass plate.

Before starting on the next step, put some water in the pot and start boiling it. We will come back to this later. Let it heat up while you cut the salmon (next).

Now open the salmon and start cutting it the same way but don't make long strips unless it's large. Most of the time, you can get "sushi-ready" salmon that is just the right size to cut into sushi wafers. If you want, you can start by cutting off a larger chunk first and then slice this up to make sashimi, which is just raw fish (no rice). After the salmon is cut into wafers, place it on a plate.

Now it's time for the eel. The water should be boiling by now. Turn off the burner to stop the boil and place the eel (still wrapped) in the pot of hot water. Leave it for now.

Make some wasabi. Place some of the wasabi powder in a small bowl. Add water and mix it up until you are left with a thick paste.

1) 握壽司
Nigiri-zushi : Arguably the most typical form of sushi at restaurants, it consists of an oblong mound of sushi rice which is pressed between the palms of the hands, with a speck of wasabi and a thin slice of a topping (neta) draped over it, possibly bound with a thin band of nori. Assembling nigiri-zushi is surprisingly difficult to do well. It is sometimes called Edomaezushi, which reflects its origins in Edo (present-day Tokyo) in the 18th century. It is often served two to an order.
2) 卷壽司
Makizushi: A cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori, a sheet of dried pressed laver that encloses the rice and fillings, but can occasionally be found wrapped in a thin omelette.[1] Makizushi is usually cut into six or eight pieces, which constitute an order.
3) 加州卷
Miyamoto's California Rolls
Ingredients for 5 California Rolls [40 pieces]:

1 English Cucumber - remove seeds and cut into strip - 10 cm long and 1/2 cm thick [leave the skin on... looks great in your roll]
200g Imitation Crab Sticks - Oosaki brand is our preferred choice - North American product should be squeezed to remove excess water
2 Avocados - Haas is the best - not to ripe [buy them green/hard and wrap in newspaper for 24 hours] peel and cut into wedges
5 Half sheets of Nori - Takaokaya Gold and Yamamotoyama Gold are excellent - Full sheets are to be halved width-wise by folding and then carefully pulling the sheet apart
50g Toasted Sesame Seeds - Buy Black and White for a decorative touch
50g Tobiko [flying fish roe] - You may use Masago but tobiko is a superior product - pick a color... a good Japanese food store will offer many colors. Our shop has red, orange, green wasabi, black, and gold.
Tezu Prepare a small bowl of water mixed with a small amount of unsweetened Rice Vinegar for moistening your finger tips [not your whole hands... we try to only use our fingertips!]
Wasabi and Japanese Mayonnaise