Seaweed (nori) is the bedrock of sushi. You can buy it pre-rolled, or you can make your own customized rolls with it.
Gari (pickled ginger) can be served between bites of sushi to help clear the palate and aid digestion, as well as making an attractive garnish.
Sushi demands sticky short grained rice seasoned with vinegar and rinsed before being cooked to remove any extra starch or starchiness.
Mirin
Mirin is an essential ingredient in Japanese cuisine that adds the umami flavor, the fifth taste after sweet, salty, bitter and sour. Mirin adds depth and richness to dishes like soup bases, sauces and marinades with its subtle umami taste; additionally it gives foods an attractive gloss sheen.
Pascale Yamashita, a passionate recipe developer, food stylist, and photographer dedicated to Japanese cuisine explains mirin as follows.
Mirin is produced by steaming and fermenting rice with koji (fungus) and shochu, an alcohol distillate, then ageing it for several months to achieve its unique flavor. Mirin can be purchased online or at select Asian markets.
Rice wine vinegar should not be confused with rice vinegar, which has been fermented longer and contains more acidity. Both varieties serve different functions and cannot be interchanged in recipes.
Hon mirin (true mirin) is made by fermenting two types of rice with shochu to produce an alcohol content of around 14%. Shio mirin, another similar beverage, differs by adding 1.5% salt after fermentation which allows it to be sold legally without needing an alcohol license.
Aji mirin (or aji-mirin) is a low-alcohol version of mirin that contains less than one percent alcohol and can be purchased online or from select Japanese markets. This type of mirin can be used to create sushi glaze and top stir fries and marinades.
Sake
Sushi may make some people queasy, but it remains one of the world’s most beloved cuisines. Not limited to seafood lovers alone, sushi can also include vegetables and Japanese omelette. Furthermore, most rolls include condiments like soy sauce and wasabi – the pungent green paste made by grinding up Wasabia japonica plant stems into paste – in addition to rice.
Sake, which is typically enjoyed warm, can also be used to season sushi rice. After heating in a pan with 1 Tbsp each of sugar and salt until they dissolve, add sake for flavoring purposes before pouring over sushi grains for maki or hand rolls. Sake’s acidity prevents sogginess after being cut into smaller pieces for maki rolls or hand rolls.
Tobiko is another ingredient often seen in sushi that offers both color and mild fish flavors. Available in multiple hues, tobiko adds vibrancy and mild fishy notes when sprinkled on nigiri sushi plates.
Soy Sauce
Soy sauce (or “shoyu,” as its Japanese equivalent) is composed of soybeans, salt and a fermenting agent; its history dates back over two millennia in China when it was first used to enhance flavors and extend shelf-lives of foods. Nowadays, soy sauce plays an integral part of Japanese cuisine as a dipping sauce for sushi and sashimi as well as soups like chawanmushi (egg custard) as well as marinades or braising liquids – not forgetting its unique fragrance and light color making it ideal for crackers, pickles or snackers alike!
Japan uses various kinds of soy sauce, depending on the region. Koikuchi shoyu accounts for roughly 80% of domestic production and features an ideal combination of salty and savory notes. Other popular varieties include: Shiro Shoyu is tailored specifically for mild fish such as tuna or salmon; saishikomi Shoyu double-brewed; and Usukuchi Shoyu contains slightly more salt.
There is also an extensive selection of specialty soy sauces available, which combine soy sauce with mirin, sugar, dashi stock, or other umami-generating ingredients to produce umami flavour. These sauces range from those designed specifically for noodles to general-use products for stews, hot pots, tempura dipping and beyond.
Vegetables
Sushi may be best known for being made from raw fish, crab and egg roe; however, Japanese cuisine boasts an incredible abundance of vegetable-based dishes as well. Vegetables can be pickled, roasted, lightly boiled or steamed to soften their texture and enhance flavor; many are even added into soups or stuffed into rice to create side dishes with unique appeal.
Japanese cooking often calls for ingredients such as shiitake mushrooms, yams and daikon radish as staple ingredients, but other vegetables like spinach or zucchini can also be used to create rolls. The key is preparing these vegetables so they complement the flavors in other ingredients that you are combining them with.
Carrots are commonly cut into matchsticks and pickled in sugar, vinegar and salt while peppers are typically roasted or boiled. Cucumbers are often cut lengthwise into thin strips before being steamed to soften their texture before tofu is also braised or steamed to give its subtle nutty flavor complement other ingredients such as yuzu or shoyu sauces.
Before beginning to make sushi, always prepare the vegetables that will go into the rice as this will influence its overall taste and impact the final roll. Begin by cooking your grain with either agave nectar or seasoned rice vinegar until cool enough to handle, and spread evenly with wet fingers over nori on bamboo sushi mat before layering fillings along it; use bamboo sushi mat to tightly roll up and secure any loose ends of roll before cutting ends off if necessary.