But where did Sushi originate? Did you say Japan? Well, that’s not actually true. It may have spread out of Japan, but it didn’t originate in Japan. Actually, Sushi started just outside of Japan in Southeast Asia, said to be by the Mekong River and later spread into China and Japan. The modern-day concept of Sushi was invented by Hanaya Yohei in Japan. That was in the mid 1800’s during the Edo period. Sushi is said to have started in the 4th century. Before that it was known as an ancient Japanese wives’ tale “an elderly woman began hiding her pots of rice in osprey nests, fearing that thieves would steal them. Over time, she collected her pots and found the rice had begun to ferment. She also discovered that fish scraps from the osprey’s meal had mixed into the rice. Not only was the mixture tasty, the rice served as a way of preserving the fish, thus starting a new way of extending the shelf life of seafood” (Avey). Even though they have a cute wives’ tale, the mystery about Sushi starting up is still unsolved. At the beginning Sushi was never originally intended to be eaten. But when they started to eat them, they were intended to be hand …show more content…
Put the rice in a small pan with 600ml water. Bring to a boil and cook for 10 minutes until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
2. Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
3. Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the center.
4. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the to border with a little water to help seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
5. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
FOR THE RICE –
300g Sushi Rice
100ml Rice Wine Vinegar
2 Tbsp Golden Caster