THIS FLAVOURFUL snack, which has become synonymous with Japanese cuisine, evolved from meagre beginnings in the seventh century when the Japanese embarked on the art of pickling by packing fish with rice. As the fish fermented the rice produced a lactic acid which in turn caused the pickling of the pressed fish. Nare-Sushi is 1300 years old and refers to the finished edible product resulting from this early method.
More than a thousand years later sushi has grown and blossomed with sushi bars popping up all over the globe in recent decades, allowing the rest of the world to partake in these rolled treasures. (For more information on the history of sushi log on to: www.eatsushi.com/whatsushi.asp).
Sushi, made with lightly vinegared rice, can be simple or elaborate. Depending on how the rice is moulded for serving, sushi can be wrapped, rolled, pressed or loosely packed into small bowls. It can accommodate many types of fillings or toppings, from raw seafood to fresh vegetables, to fit nearly any taste and take advantage of seasonal ingredients.
As an energising pick-me-up or sophisticated appetiser, or a change
of pace for a box lunch or light
supper, sushi is low in fat, nutritious and satisfying.
A good way of introducing older children and teenagers to this versatile food, especially if they're allowed to be creative with the fillings, is by making sushi rolled in toasted seaweed (maki-zushi) with them at home. An inexpensive bamboo rolling mat (available at Asian markets), undyed straw place mat, or 8-inch square of aluminium foil will be a big help in making neat, attractive rolls that don't fall apart.
Start by placing the rolling mat flat on the work surface with the sticks of the mat parallel to the edge of the work surface. Centre a sheet of toasted nori (seaweed) on the mat and gently spread seasoned cooked rice (known as sushi rice) evenly over the nori to within 1/2-inch of the edges. Flatten the rice with the back of a wooden spoon.
Next, use a table knife to sparingly apply a narrow strip of wasabi paste, a pungent green condiment made from Japanese horseradish, along the edge of the rice closest to you. Spread the wasabi thinly and then cover it with strips of vegetable or other fillings.
Lifting the edge of the bamboo rolling mat closest to you, roll the nori, holding ingredients in place with fingers, so that it wraps around the rice and fillings. Roll tightly so that the rice seals against itself to form a neat cylinder. Remove the mat and loosely wrap the sushi rolls in plastic film; they can be held at room temperature for up to an hour. Just before serving, use a very sharp knife to cut each sushi roll into 1-inch-thick pieces.
