SILWERBAGK6 FINELY CUT It's easier to cut a raw fish fillet (for example, for nigiri or pressed sushi) into thin slices if it's slightly frozen, Put fish in a freezer bag or wrap it in aluminum foil and place itin the freezer for about 1 hour before slicing. CUTTING MAKI ROLLS Dur cnet ort ts and futomaki into eight. You can cut pic lle ce MeL Le Ce Melle Remo 8 CONSUME AS FRESH AS POSSIBLE Ideally, sushi should be eaten within minutes of being made. If this isn’t possible, prepare up to 2 hours in advance, cover with plastic wrap, and refrigerate. Serve as soon as they return to room temperature. 9 FYI 10 THREE KINDS OF TUNA Use ingredients left over from preparing The color of the fillet tells you a lot nigiri or pressed sushi (pieces of fish, about its flavor. The lighter, and there- omelets, vegetables) to make maki or temaki fore fattier the meat, the stronger the sushi, You can also use the short, narrow flavor will be. “Otoro” is the fattiest strips of nori sheets left over as pretty and variety, “chutoro” is medium-fat, and aromatic garnish on clear soup. “akami” is the leanest and darkest.Yes, but Homemade, Please! eae a Cauroltur- Liles he cost of trendy sushi be bone a eau Chai -4 TU eR aU aml ea eo aca ol gorgeous and taste as good as they look. They also bring modem errata aeons ae art Pen eeeec ns ees) instructions make preparation easy for both beginners and experts. Pama celle ene | EVeMOCtcA MTL Co ii 1 (el MM tse ecrelre lI Japanese ingt if need to make sushi are w avail. OMe MET Len cmc rae im Onsen ESCH creme (rs Wace ACO MeL Lace] We LCM Cale (el oH (eco eM CL Ea nger food for both ordinary and special occasions. These Asian Meee eral oking for Pace UCR nti