Low calorie intake
Yes, you can eat at will! Compared to pasta, a sushi dish has fewer calories.
Rich in Omega 3
Sushi is rich in Omega 3, fatty acids that give great benefits to the brain and cardiovascular system.
Source of quality protein
Eating sushi is safer. This is because, unlike for example meat, the intake of these proteins is not correlated with the increased chances of cancer development.
Essential minerals
Nori seaweed is rich in iodine, which promotes the proper functioning of the thyroid and avoids hormonal imbalances. But it does not end here, because nori seaweed also contains good sources of magnesium, iron and calcium.
Natural antiseptic
Some of the condiments with which sushi is served, such as ginger and rice vinegar, are real natural antiseptics, and therefore, this makes it an excellent ally of the immune system.
Gluten free
In its original recipe, sushi is a gluten-free food. Pay attention to soy sauce, which is not gluten free. In its place, better tamari sauce.
Steps to Make It
Classic Japanese Sushi Rice
o make sushi you need sushi rice, which is short-grained rice seasoned with vinegar and sugar. It's important that it be made properly so you end up with flavorful rice that will hold together well. The rice must be rinsed, drained, soaked, and then steamed before being sprinkled with the vinegar-sugar mixture.
It is best to use short- or medium-grain rice to make sushi rice; it’s more starchy and round than the long-grain variety, which just won’t hold together well enough to support ingredients in sushi. Many stores now sell varieties labeled "sushi rice."
Since there might be differences in strength and flavor between various brands of rice vinegar, or if you prefer your sushi rice less seasoned, prepare the amount of seasoning in the recipe but only use half of it. Mix it with the rice and taste before deciding if you want to add more.
Ingredients
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3 cups Japanese rice
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3 1/4 cups water
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1/3 cup rice vinegar
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1/4 cup sake-mash vinegar, or white wine vinegar, optional
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3 tablespoons sugar
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1 teaspoon salt
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Gather the ingredients.
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Put the rice in a large bowl and rinse it by covering it with cold running water and gently mixing it around using your hand. Carefully pour out the water and repeat rinsing until the water becomes almost clear.
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Drain the rice in a colander and set aside for 30 minutes.
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Place the rice in a rice cooker and add the water. Let the rice soak in the water for at least 30 minutes.
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Start the cooker and set it according to your cooker's instructions. When the rice is cooked, let it steam for about 15 minutes.
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Prepare the sushi vinegar by mixing the rice vinegar, sake-mash vinegar (if using), sugar, and salt in a saucepan. Put the pan over low heat and cook until the sugar dissolves. Set aside to cool.
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Spread the hot steamed rice onto a large plate or in a large bowl.
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Sprinkle the vinegar mixture over the rice and quickly fold the rice with a shamoji (rice spatula) or wooden spatula. Be careful not to smash the rice.
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It's best to use the sushi rice right away to make rolls with your favorite fillings.
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What type of rice should I use?
As sushi has become popular, so have the ingredients to make your own at home. That means that many grocery stores will carry rice called "sushi rice," which can also be purchased online. If you can't find it, however, you should look for short-grained or medium-grained rice; long-grained, as well as jasmine or basmati, will not work when making sushi rice. Japanese rice has a higher moisture content, which makes it sticky and gives it a particular texture that lends itself to making sushi.
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Why is sushi rice seasoned?
The word "sushi" actually refers to the rice and not the fish (the Japanese word for raw fish is "sashimi") and translates to something like "sour taste." Raw fish was once preserved in fermented rice, but then the Japanese changed to using vinegar rice to extend the fish's shelf life. It was realized that the fish tasted good with the seasoned rice, and the combination became what we know today as sushi.