NO FISH SUSHI? Fishless Hossomaki // Chef Arthur

massola (60)in #food • 14 days ago

Greetings, cooking travelers!

My plan in this short post today is to share my experiences making home made sushi since the past weekend, when me and my dear friends also celebrated my birthday. I made more gohan, japanese rice, with my partner this Saturday for dinner, but I clearly made too much. That's how we got to today and half a pot of gohan to be eaten. The problem? No salmon or tuna left; not even shimeji, kani or even cucumber. But rest assured, because Chef Arthur solved the issue:

Gohan

For cooking on a normal pot, I suggest using 20% more water then gohan, and 3/4 of cup per person;
Cooking time should be around 15 minutes after the water first starts boiling at medium fire power, plus 10 minutes without the fire on; always keep the lid on the pot;
The additional sauce for making gohan for sushi is made by mixing five parts of rice vinegar, two parts of sugar and one part of sake, and mixing it with the gohan after ready;

Nori

This is the japanese word for seaweed, and specifically the one they use for rolling sushi;
Their size is standardized at ~19cm x ~21cm;
Give preference to japanese original nori;

Inside the Fishless Hossomaki

"okok, but what did you stuff the roll with, huh?" you might be asking, or wanting to;
Well, first off the first quality Japanese wasabi makes anything better, for real;
Secondly, there's another thing that makes anything better: prepared industrialized Furikake, a traditional sauce from Japan; it technically has few traces of fish, but who's counting what fishless really does mean, right?
Finally, you probably heard or tasted their classic pickeld ginger, or Gari; and it was an amazing addition to the filling;
I finished the Hossomaki with shoyu and a bit of tarê sauce;

Mechanics

Using a knife as my helper tool, I've been improving a lot in rolling the maki by hand (and knife) , without any fancier specific tools, and if there's any tip here is to use a few grains of gohan on the tips of the nori to stick it as a glue.

Well, that's what I got for tonight. It's not The Bear, and it certainly can't be The Fish, but it's The End. I hope you liked the text of the sushi; my mom definitely liked the sushi of the text.