Salmon maki
Sushi, one of Japan's most loved dishes, has become a popular food all around the world. Sushi----whether maki (rolls), nigiri (on a bed of rice) or sashimi (no rice)----is typically dipped in a soy-based sauce, with few variations. However, soy sauce can be augmented with several different flavors, with the proportions generally considered a case of personal preference. Read on to learn add some of these flavors to your sushi dishes.
Instructions
1. Grate one tablespoon each of fresh ginger, garlic and wasabi, and set aside.
2. Pour one tablespoon of soy sauce into a dipping dish.
3. Add and mix the flavoring of your choice into the soy sauce. A rule of thumb is to add one teaspoon of flavoring to begin with and then add more if desired. Wasabi, by far the most common flavoring, adds a strong element of heat. Ginger goes well with oily fish, while garlic blends seared fish or meat. Soy sauce with added citrus juice adds a light, acidic flavor to heavy fish like tuna.
4. Dip the sushi lightly in the sauce one piece at a time and eat. Do not soak the sushi, as this can overpower the flavor and make the rice fall apart.
5. For a more exotic taste, try Ume Warishita. Add three pickled plums to a cup of rice wine. Simmer and reduce until the liquid is equivalent to 1/3 cup. Cool and add to soy sauce to taste. This tangy sauce is best for sashimi.
Tags: sauce with,