My wife have been craving for sushi for weeks now I am not sure why but last week we got a real good doze of sushi goodness from Narita in Takapuna, where the food and service was excellent (every order was greeted with a smile)! We ordered the 5 course set which consists of different dishes across their menu like edamame, chicken teriyaki, some really rare beef (I cannot remember the name), sushi boat, udon, dessert, and everyhting was spot on. After that the craving did not stop and she decided to make her own one.
As everyone knows Shushi originated in Japan but the traditional ones are way much different than the modern sushi as the traditional form is made out of fermented fish not fresh ones which is preserved in salt. The direct traslation of the word sushi means “its sour” which you can now trace from the tradition of fermenting fish. Now to have a bit of explanation about how the fish ferments, since it is packed in rice it extracts a natural vinegar (similar to how rice wines are fermented) which breaks the proteins on the fish therefore creating that distinct taste called umami (Similar taste you get from MSG, Ajinamoto)
To make sushi you need these common ingredients, Sushi rice (a short grain Japanese rice, nearly resembles risotto rice) dressed in mirin (a type of vinegar which is sweet), Next is the Nori which is a dried seaweed wrap and the fillings which can be fish, squid (ika), ell (unagi), octopus (tako), shrimp (ebi) and crab (kani) are just a few of what can be used. Now for this recipe we will be using the most commong sushi flavour in New Zealand which is Salmon Avocado which this country is abundant of.