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Sushi

Sugat is happy and proud to market in Israel a special sushi rice of the highest quality which has been especially adapted and grown for that purpose. Top quality sushi depends first and foremost on the type of rice and the way it is cooked. Choosing the right type of rice for your sushi is already a crucial step towards creating good sushi.

 

  

Recommended Sushi Recipes:
Makes approximately 24 pieces of sushi

A thick sushi roll stuffed with raw salmon, kanpyo and avocado (seaweed on the inside for inside out rolls)
By Galia Dor, Author of Sushi – the food culture of Japan
By Galia Dor, Author of Sushi – the food culture of Japan
These are thin, golden tofu pouches filled with sushi rice. This is a popular, nutritious Japanese snack sold in every mini market as part of a packaged takeaway meal. In Israel, the pouches - called aburaage - may be purchased in stores that sell Asian food products, either in cans or in bags. Incidentally, the suggestions offered here for stuffing the inarizushi are very minimal - just rice and black sesame, but you may add many other ingredients, including finely chopped vegetables, tuna, umbushi (a pickled Japanese plum) and more.
By Galia Dor, Author of Sushi- the food culture of Japan
By Galia Dor, Author of Sushi – the food culture of Japan
The word “nigiri” means “to grasp”, because when nigiri is prepared one’s fingers have to be pressed down on the rice. The bottom part of the nigiri is actually a firm, round "finger" of rice with a particular topping ingredient - fish, seafood, various vegetables or Japanese omelette.

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