by Sharon Lai

Created on: February 20, 2009   Last Updated: February 23, 2009

Sushi to me is a Japanese equivalent to an American's sandwich. They resemble beautiful artworks of opened flowers sitting pretty on glossy lacquered wares. These bite size pieces of food can be enjoyed on many occasions, ideal for picnics, parties, celebrations and snacks. It is infinitely adaptable, casual yet stylish. With increasing popularity among health fanatics, sushi has in fact taken the world by storm and today is a multi-billion dollar industry.

Sushi on its own is a complete food. These jewels are nutrition high on the fundamentals: Proteins, carbohydrates and fiber minus artery clogging fats. I definitely consider it a dieter's best friend for satisfying late night hunger pangs .

Many people have the misconception that the main ingredient used must be seafood or strictly authentic japenese. For a bit of twist, you can make fusion sushi, thrown in whatever that tickles your tastebuds.

There are typically three types of sushi, nigri (hand pressed ovals) sushi, te maki (commonly known as your hand rolls) sushi and maki (rolled) sushi. For novice beginners, I suggest you start with nigiri sushi first before proceeding to more challenging rolling methods.

The first step to successful sushi making is to get fresh fish. The quality and freshness pretty much determines how tasteful your sushi will be. What you need to do is to go to your local Asain food markets for fresh produce (fresh is best but frozen is alright too if that's all you can find).

As a struggling exchange student in Japan many years ago, I atttempted sushi making with imitation crabsticks as they're less pricy and easier to handle than thin slices of raw fish. As I'm more skilled, tuna, salmon and unagi are definitely high on my shopping list.

In addition to this basic ingredient, you'll also need japanese rice wine vinegar, rice (preferably short grain glutinous rice), wasabi, soy sauce, nori (pieces of dried seaweed), wooden spoon, a sharp knife for slicing.

We shall start with the simplest nigiri sushi.

First, rinse rice in cool water and soak for 30 minutes to an hour before cooking. When it's done, let it stand for 15 minutes; with a wooden spoon open up your cooked rice on a tray to cool. Meanwhile, in a bowl, mix 3 tablespoons of rice vinegar, 2 tablespoons of sugar and a pinch of salt. Stir well to disslove. Pour mixture onto cooled rice, mix thoroughly while taking care not to press.

Wet both hands with water, scoop some rice on your hand and squeeze to form a firm oval shape. Rest the sliced fish on the second joint of your left finger. While holding the raw fish on your right hand, put a little wasabi (go easy on this, it's potent) on top of the fish. Now place the rice on top of the fish and pressed gently with left thumb, creating a dent on the sides with your right finger. Make a vertical dent with your right index finger. Turn it around and press once more and you're done. Make severals and serve on a nice looking plate.

Enjoy your sushi with soy dip. Take note not to dip on the rice side as it soaks up too much sauce. This makes it too bitter and damages the taste of sushi.

It's not diffcult to make sushi. It takes a lot of patience and practice to achieve a symmetrically oval shape. Mostly importantly, have fun making this simple ethnic dish. Now, go ahead and impress your family and friends!

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