Oshizushi is one of the famous types of sushi from the Kansai region in Japan. Oshizushi recipe showcases a pressed sushi that has its origin from Osaka whereby a block-shaped piece of Japanese sushi is made using a wooden oshizushi mold called oshibako. The easy way to make oshizushi is to line the bottom of the oshibako with the toppings, cover them with sushi rice and then press the lid of the mold down to produce a compact rectangle-shaped block. Remove the block from the mold and then cut the oshizushi into bite-sized pieces.
Archive for the ‘Sushi Recipes’ Category
How To Make Oshizushi
Thursday, November 12th, 2009Sushi Rice Recipe
Saturday, September 19th, 2009Sushi Rice recipe or vinegared rice recipe or sumeshi recipe is the most important Japanese recipe because you need sushi rice in all sushi recipes. Learning how to make sushi rice is the first thing you must do when you want to make sushi. The rice to make sushi vinegar rice must be carefully chosen, prepared, cooked and seasoned. Sumeshi must be perfectly white and almost translucent, and must have the sweet smell of soft vinegar. The secret of cooking the perfect vinegared rice is that each grain should be independent enough to be tasted and appreciated individually. Koshihikari and Sasanishiki are two varieties of rice which are most valued when you are following the vinegar rice recipe.
Futomaki Sushi Recipe
Thursday, September 17th, 2009Futomaki sushi recipe or thick roll recipe is one of the hardest sushi recipes because you need to make each of the five fillings separately but futomaki roll recipe is unique because this sushi recipe uses only traditional ingredients. Futomaki sushi is usually about 5 cm thick and hence the name futomaki which means fat roll and the main ingredients for futomaki recipe include beni shoga, kanpyo, spinach, sweet shiitake mushrooms and tamago omelet.
