Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 31

Sushi are the sandwiches of Japan. It’s the same concept of a starchy grain plus a filling, only instead of bread it’s rice.

The key to making sushi is to use the best quality and freshest ingredients. After that, it’s all child’s play – so long as you have your trusty sushi mat. These are made from lengths of thinly split bamboo, woven together with string. They don’t cost much and are an essential tool for this easy, tasty dish. The vinegar, mirin, syrup and ume plum seasoning make up the vinegar dressing in this recipe but, if you want, you can use Clearspring’s ready-mixed Sushi Vinegar instead. Personally, I think it’s more fun to make your own, and you can use the individual ingredients in other dishes, from stir-fries to vinaigrettes.

Nori is a type of seaweed that’s been pressed into flat sheets in exactly the same way as hand-made paper. The seaweed used for nori-making is grown on rope nets that are suspended between long bamboo poles set deep in Japanese bays where the currents are gentle. Very slowly, the nori begins to grow over the winter until it covers the net, ready for harvesting in late January and February. It’s hand-picked from the sea and brought ashore, then washed in fresh water and made into sheets.