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 how to add some of these flavors to your sushi dishes.
Things You'll Need
- Soy Sauce
- Citrus Juice
- Sake (rice wine)
- Umeboshi (picked plums)
Grate one tablespoon each of fresh ginger, garlic and wasabi, and set aside.
Pour one tablespoon of soy sauce into a dipping dish.
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 well with seared fish or meat. Soy sauce with added citrus juice adds a light, acidic flavor to heavy fish like tuna.
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.
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.