For many people, a first trip to a good sushi restaurant is an unforgettable experience. Skillful sushi chefs impress their diners with the care they take in selecting and cutting fresh fish and other seafood, as well as they way they supplement these little bites with mounds of rice and other embellishments. While all of that may make for an enjoyable evening out, many people would also like to learn how to produce something similar at home. Fortunately, the wide availability of good fish at retail, along with the similar ubiquity of the high-quality sushi making kit, make this quite easily possible.
When it comes to selecting fish, talking to a knowledgeable fish monger is the best way to get started. Picking out a good sushi making kit can be just as important for the quality of the end product, though, so most do well to do some research of this sort, too.
To be worthy of the name, sushi must include three distinct components. First, of course, is the fish or other protein itself, and this is rightly the focus of most recipes and guides. Nearly as important, however, is the rice that fish sits on and to which it is held by the third part in the form of a band of nori, a kind of seaweed.
Good sushi making kits, then, while they will not help with the selecting and cutting of the fish that is so central to the dish, are important in ensuring that the other components are worthy of what they support. Most kits include an ample supply of the seaweed that is used to hold the fish to the rice while adding a bit of distinctive flavor.
Most also include a sufficient portion of the kind of sticky, short-grain rice that is used in the dish, as well as a portion of vinegar that will be used to flavor it further once it has finished cooking. Finally, simple molds are often included as well, these being used to form the rice into appropriate, resilient shapes. With all of these things taken care of, then, the home chef can focus on the difficult and important task of selecting and cutting fish.