This emblem of Japanese cuisine is an exceptional, expensive dish that requires highly codified know-how.
Initially, rice was used for preserving fish.
It was fermented, which increased its conservative power.
For the sake of avoiding waste, it is not thrown away and from the 7th century on, it is eaten with fish.
In the 19th century, sushi as we know it appears in Edo (now Tokyo Bay) by a chef Hanaya Yohei who sold it in the street before settling in a small shop and making it in front of customers.
The fish is eaten ultra-fresh, which eliminates the need to preserve it.
Sushi set off late to conquer the world (it arrived in the 1980s in the United States, then in Europe).
Ingredients:
- 300g of sushi rice
- 30 cl of pure water
- 10 cl of rice vinegar
- 2 tbsp of sugar
- 1 pinch of salt
1.
Rinse the rice abundantly with several waters and drain it well.
2.
Cook it gently in water in a saucepan with a lid (bring to a boil, lower the heat and let stand 10 minutes)
3.
Heat the vinegar, add the sugar and salt
4.
Mix the rice and vinegar and leave at room temperature.