Lose Weight: Sushi Is Your Friend

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If you don’t make sushi at home, you miss out on a delicious and extremely dietetic meal. It’s easy to prepare, quick, nutritious, and the awful raw fish is completely optional. Let’s have a brief description of sushi for those who have never tried it before but want to know more.

Sushi is the general name for a wide variety of Japanese dishes. The word sushi actually refers to rice with rice vinegar added to it. Since it is a light-tasting staple food, many ingredients added to determine which dish you eat. The raw fish you’ve heard of is sashimi, an ingredient in many types of sushi, but you can make sushi with almost any ingredient that goes with your rice.

In the United States, the most common type of sushi is maki sushi, or rice, wrapped in seaweed called nori, which forms the green skin visible around the sushi pieces. For this reason, maki sushi is referred to as nori rolls in many menus. Nigiri sushi, small rice bars with wasabi and sashimi, is also popular.

It’s easy to include sushi in a healthy diet. Think about the ingredients: rice, vegetables and fish. It’s not exactly a heart attack; on the contrary, as long as you don’t overdo it with rice, it’s deficient in calories and fat. Wherever we chew rinds and fries, the Japanese have sushi. Can you imagine which country has the longest lifespan?

Let’s learn how to make a California roll, which is the most popular nori roll in America today. You will need the following items, all of which should be easy to find in the oriental food section of your grocery store or local Asian market:

Bamboo rolling mat
Sushi rice (short or medium grain)
Nori (squares of roasted seaweed)
Salt
Sugar
Rice vinegar
Imitation crab meat
Avocado
Cucumber
Wasabi
Soy sauce

Prepare the rice according to the instructions in the package. You need about 3/4 cup of cooked rice for each sushi roll, and most people will fill up with 1 or 2 rolls after eating.

Put 1 tablespoon of vinegar and 1/3 tablespoon of sugar and salt in a small pan for every 3/4 cup of rice you cook. Heat the resulting mixture shortly and stir till the sugar dissolves.

When the rice is almost ready, cut the vegetables. Peel a cucumber and cut it into long, thin strips about 1/4-inch in diameter. The same goes for avocados. If you bought wasabi powder, prepare it (mix in small amounts of water until you get a thick paste).

Once the rice is ready, please remove it. Place the rice on a sheet of aluminium foil or a baking sheet and let it cool (this is traditionally done by fanning the rice while stirring slowly). The rice should be slightly damp and sticky but not wet or mushy. Getting the rice right is the hardest part of making sushi, but a little practice will show you what works.

Once the rice is cooled with vinegar, it’s ready to put all together. Place your roll-up bamboo mat horizontally in front of you (bamboo poles should run from left to right). Take a sheet of nori and place it on the roll mat. Spread a layer of rice on the nori and cover about 3/4 of it. The nori that is not covered with rice will keep the roll closed (think of the sticky tape in an envelope or the chewing gum in a roll paper).

Place a strip of avocado and a strip of cucumber on top of the rice and cover it with crab meat. Then dampen your fingers with cold water and dampen the part of the nori that you left uncovered. Using the mat from the side, gently roll the sushi off the rice and roll it up (don’t roll the mat). If this sounds difficult, don’t worry. It’s as simple as rolling up a sleeping bag or a beach towel, and it becomes obvious once you have the ingredients in front of you.

Take the resulting roll and cut into bite-sized slices, usually 6 per roll. If you’re having trouble cutting the roll without damaging it, soak the knife in water between each cut. Lay the pieces flat, and they will look like small coloured discs. Serve with wasabi and soy sauce on the side.

If you’re feeling brave and want to try sashimi, here are some safety tips. First, understand that millions of people eat raw fish every day without getting sick. Most of them live by the sea, where there is plenty of fresh fish. For many landlocked Americans, this is not the case. Fish prepared for shipment to a Boise grocery store is not treated in the same way it’s tied for a sushi bar in San Francisco. Look for fish specifically labelled as sushi-friendly. Avoid freshwater fish, except for salmon, a notable exception that spends much of their life in the ocean. When buying whole fish, make sure that the gills are bright red and not slimy, the eyes are transparent and not cloudy, and there is no smell of fish.

Get addicted to healthy and nutritious sushi today. It can take a while to get the rice and rolling pin just right, but once you get the hang of it, you can make several nori rolls in five minutes.

Sushi maker

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