Lose Weight Sushi Is Your Friend

Lose Weight Sushi Is Your Friend



If you're not making sushi at​ home you're missing out on​ a​ delicious and extremely diet-friendly meal. It's easy to​ make,​ fast,​ nutritious,​ and the​ raw fish you're afraid of​ is​ completely optional.

First let's have a​ brief overview of​ sushi for those who've never had it​ or​ those who have tried it​ but want to​ know more.

Sushi is​ the​ catch-all name for a​ wide variety of​ Japanese dishes. the​ word sushi actually refers to​ rice with rice vinegar added. Since this is​ a​ very basic and lightly flavored food,​ it​ is​ the​ many ingredients added to​ it​ that really define what dish you are eating. the​ raw fish you have heard of​ is​ sashimi - an​ ingredient of​ many types of​ sushi - but you can create sushi with virtually any ingredient that goes with rice.

In America by far the​ most common type of​ sushi is​ Maki-sushi,​ or​ rice wrapped in​ seaweed. the​ seaweed is​ called nori and forms the​ green skin you can see around sushi pieces. For this reason maki-sushi are called nori rolls on​ many menus. Also popular is​ Nigiri-sushi,​ small bars of​ rice topped with wasabi and sashimi.

It's easy to​ include sushi into a​ healthy diet. Think of​ the​ ingredients: rice,​ vegetables,​ and fish. Not exactly a​ heart-attack in​ the​ making,​ just the​ opposite in​ fact. as​ long as​ you don't go overboard on​ the​ rice it​ is​ extremely low calorie in​ addition to​ being low fat. Where we​ chomp pork rinds and potato chips,​ the​ Japanese have sushi. Care to​ guess which country has a​ longer average life span?

Let's learn how to​ make a​ California roll,​ easily the​ most popular nori roll in​ America today. You will need the​ following items,​ all of​ which should be easy to​ find in​ your supermarket's oriental foods section or​ at​ your 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​ directions on​ the​ package. You will need about 3/4 cup cooked rice for each sushi roll,​ and most people will be full after eating 1 or​ 2 rolls.

In a​ small pan,​ place a​ tablespoon of​ vinegar and 1/3 tbsp of​ sugar and salt for each 3/4 cup of​ rice you are cooking. Heat the​ resulting mixture briefly and stir until the​ sugar dissolves. When the​ rice is​ almost done cooking,​ begin cutting your vegetables. Peel a​ cucumber and cut it​ into long thin strips,​ about a​ 1/4" around. Same for the​ avocado. if​ you bought powdered wasabi prepare it​ also (just mix in​ tiny amounts of​ water until you get a​ thick paste).

Once the​ rice is​ done,​ remove it​ from heat and slowly fold in​ the​ vinegar mixture. Then lay the​ rice out on​ a​ sheet of​ foil or​ a​ baking sheet and allow it​ to​ cool (traditionally this is​ done by fanning the​ rice while slowly stirring it). the​ rice should be slightly damp and sticky,​ but not wet and mushy. Getting the​ rice right is​ the​ most difficult part of​ making sushi,​ but a​ little practice will teach you what works.

Once the​ vinegared rice has cooled off,​ you are ready to​ put it​ all together. Lay your bamboo rolling mat in​ front of​ you horizontally (the bamboo sticks should run left-right). Take a​ sheet of​ nori and lay it​ on​ the​ rolling mat. Spread a​ layer of​ rice on​ the​ nori,​ covering about 3/4 of​ it. the​ part of​ the​ nori not covered in​ rice will hold the​ roll closed (think of​ the​ glue strip on​ an​ envelope or​ the​ gum on​ a​ cigarette paper).

Place a​ strip of​ avocado and a​ strip of​ cucumber on​ the​ rice,​ and top it​ with crab meat. Now wet your fingers with cold water and dampen the​ part of​ the​ nori you left uncovered. Carefully roll the​ sushi using the​ mat,​ starting with the​ rice side and rolling it​ up (don't roll the​ mat into it,​ silly). if​ this sounds complicated,​ don't worry. it​ is​ as​ simple as​ rolling up a​ sleeping bag or​ a​ beach towel,​ and it​ will be obvious to​ you once you actually have the​ ingredients in​ front of​ you.

Take the​ resulting roll and cut it​ into bite sized slices,​ usually 6 per roll. if​ you are having trouble cutting the​ roll without damaging it,​ try dipping your knife into water between each cut. Lay the​ pieces flat and they will look like little colorful discs. Serve with wasabi and soy sauce on​ the​ side.

If you feel brave and want to​ try sashimi,​ here are a​ few safety tips. First of​ all,​ understand that millions of​ people eat raw fish every day without getting sick. However,​ most of​ them live right next to​ the​ sea where fresh fish is​ abundant. For many land-locked Americans this isn't the​ case. Fish that is​ prepared for shipping to​ a​ grocery store in​ Boise is​ not handled in​ the​ same way as​ that bound for a​ San Francisco sushi bar. Look for fish that is​ specially labeled as​ sushi-grade. Avoid freshwater fish,​ with the​ notable exception of​ Salmon,​ which spends much of​ its life at​ sea. When buying whole fish,​ make sure the​ gills are bright red and not slimy,​ the​ eyes should be transparent and not cloudy,​ and there should be no fishy odor.

Take up a​ healthy and nutritious sushi addiction today. it​ may take you a​ while to​ get the​ rice and the​ rolling right,​ but once you are experienced you'll be able to​ whip out several nori rolls in​ five minutes.




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