Good sushi always contains a few essential ingredients. Fresh fish, great sushi rice and nori seaweed are all crucial, of course, but there are other ingredients you should always have in your pantry or fridge as well.
Read on as we break down the 10 sushi ingredients you should always have on hand!
#1: Sushi Rice (Sushi-Meshi)
Sushi rice is the most important part of any sushi making experience. This special rice is particularly glutinous and sticky, which helps the sushi to maintain its shape without falling apart during cutting or eating. It is recommended that you wash, soak and cook your rice before adding sushi vinegar to it for seasoning. It’s that simple.
#2: Komezu Rice Vinegar
Komezu is a great flavouring for your sushi rice. It is traditionally used with salt and sugar to give your rice an ‘umami’ flavour. You can find this vinegar in most Japanese grocery stores or in the international aisle of your local supermarket.
#3: Kombu or Nori
These are both dried seaweeds. Nori is used to wrap sushi, and Kombu is more often used in dashi. It is usually placed in the rice cooker during the soaking and cooking process to give the rice a ‘dashi’ flavour.
Sake is a powerful rice liquor that is commonly used in Asian cooking. Add it to your sushi rice or dashi dish for an extra layer of flavour. You can also have a few sips to make your online betting NZ sessions much more fun!
Wasabi is a strongly spicy green horseradish that is commonly served alongside sushi during a meal. It can either be dabbed onto the surface of sushi rice before rolling, or it can be mixed into your soy sauce that you dip your sushi into while eating it. Some love it, some hate it – but either way, be prepared for a hot experience.
#6: Soy Sauce
This classic condiment is always required when making sushi. It comes in many variants, but is always made out of fermented soy beans. Try dark soy sauce for a richer, saltier flavour, or light soy sauce for a less pronounced kick.
#7: Sushi Fish
Unless you are making vegetarian sushi, you will need some good quality sushi grade fish for your sushi. Always be discerning when choosing this product, and try to learn more about its origins and preparation if you can. A local Japanese grocery store is always your best bet.
#8: Pickled Sushi Ginger
This delightful pink condiment can be eaten after sushi as a palate cleanser or between other dishes. It has a sweet, sour and spicy flavour, and is readily available at most Asian stores. Some people even put it on top of their sushi pieces to add another level of flavour.
#9: Green Tea (Ocha)
Green tea isn’t generally used in sushi making, but in Japan, the dish is always served with a cup of ocha. Green tea can cut the spiciness of wasabi, refresh your taste buds between courses, and keep you hydrated as well.