How Is Sushi Made?

HOW SUSHI IS MADE Sushi is made of small pieces of raw fish that are wrapped in rice and seaweed. The seaweed, called nori, is collected with submerged bamboo nets.

How to make sushi at home?

To make your own sushi, first rinse 2 cups (400 g) of rice and add it to a saucepan filled with enough water to submerge the rice. Then, bring the water to a boil and cook the rice for 10 minutes. Strain the rice and set it aside.

Where does sushi come from?

Sushi originates in a Southeast Asian dish, known today as narezushi ( 馴れ寿司, 熟寿司 – ‘salted fish’), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish.

What is inside out sushi called in Japan?

Sushi rolls prepared ‘inside out’ are very popular outside of Japan, but rarely found in Japan. Temakizushi (literally hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables. Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box.

Is the fish in sushi really raw?

While many people assume that sushi is also raw fish, it is actually vinegar rice that is mixed with a number of other ingredients, which can include either cooked or raw fish.

Is sushi actually cooked?

Sushi is not that different from eating any fish, it’s just not cooked. If you were to put it in the context of ‘seafood’ it should be easier on the neophyte palate. If you like a nice piece of grilled salmon, or particularly smoked or cured, then a piece of salmon sushi shouldn’t that much of a reach.

How is sushi made step by step?

  1. Step 1Prep the Rice & Nori. Lay out the nori on the bamboo mat (or whatever you’re using).
  2. Step 2Spread the Rice on the Nori.
  3. Step 3Add Fillings to the Bottom Quarter of the Nori.
  4. Step 4Roll the Sushi Part Way.
  5. Step 5Roll the Sushi the Rest of the Way.
  6. Step 6Move to Cutting Board.
  7. Step 7Cut the Sushi.
  8. Step 8Serve.

Why is sushi so unhealthy?

Sushi contains a large number of refined carbs. This can make you more likely to overeat and may increase your risk of inflammation, type 2 diabetes, and heart disease.

Will sushi give you worms?

Summary: A new study finds dramatic increases in the abundance of a worm that can be transmitted to humans who eat raw or undercooked seafood.

Why is sushi so expensive?

Seafood Prices

In Japan, sushi is made from local fish, while in the US, restaurants are more likely to import fish, which can get costly, meaning your sushi is more expensive in the end.

What is sushi without raw fish called?

5 Main Types of Sushi

Type of Sushi Description
Sashimi Fish or shellfish served alone (no rice)
Maki Rice and filling wrapped in seaweed
Uramaki Similar to the above, but rice is on the outside and seaweed wraps around the filling
Temaki Sushi that has been hand-rolled into a cone shape

Is sushi cured or raw?

Today I found out sushi is not raw fish, that’s sashimi. Sashimi is just sliced raw fish, sometimes dipped in sauces and sometimes served with sushi. Sushi is any food dish consisting of vinegared rice, usually served with some other toppings, but not always.

How do Beginners eat sushi?

Here’s what you’ll do!

  1. Receive your plate of sushi from the chef or waitress.
  2. Put a small amount of soy sauce in a bowl or on your plate.
  3. Dip a piece of sushi into the soy sauce.
  4. Eat the sushi.
  5. Chew the sushi completely, allowing the flavor to coat the inside of your mouth.

How healthy is sushi?

Sushi is a very healthy meal! It’s a good source of heart healthy omega-3 fatty acids thanks to the fish it’s made with. Sushi is also low in calories – there’s no added fat. The most common type is nigiri sushi – fingers of sticky rice topped with a small filet of fish or seafood.

How do you make sushi 10 steps?


  1. 1 Cook rice in water until it boils.
  2. 2 Meanwhile, chop filling into strips or sticks.
  3. 3 Mix sugar and vinegar.
  4. 4 On your sushi bamboo mat, spread out 1 sheet of nori.
  5. 5 Cover it as thinly as you can with the rice mixture.
  6. 6 In the centre of the nori, lay out horizontal lines of your filling (eg.

Is Vegan sushi healthy?

Vegetarian sushi comes with a wide variety of ingredients, so its health benefits depend strongly on what it’s made with. Popular choices are avocado, cucumber, carrot, and tofu. These foods are incredibly healthy and loaded with nutrients, so sushi made with them can also improve your health.

What is healthier sushi or pizza?

In fact a sushi takeout box at an American supermarket could easily contain as many calories as two slices of pizza, and the sushi rolls served in restaurants are often worse.

Is sushi Japanese or Korean or Chinese?

While Japan is certainly the sushi capital of the world – and responsible for introducing the dish to travelers – sushi traces its origins back to a Chinese dish called narezushi. This dish consisted of fermented rice and salted fish. And, despite what you may think, it wasn’t fermented and salted for flavor.

Can I eat sushi everyday?

The key to enjoying sushi is moderation. Don’t eat fish every day, or at least cut back on the mercury-filled varieties. Avoid these types of fish entirely while pregnant or nursing since mercury poisoning can lead to serious harm for a developing fetus or child, according to CNN.

How is Sushi Made – History of Sushi

  • Continue to the Main Content Sushi is a popular sort of cuisine that is enjoyed by people all around the world. Sushi, which consists of little pieces of fish wrapped in rice and seaweed, is a quick and satisfying snack or supper that you could like. A fascinating history can be found in the development of sushi, and there are many distinct varieties of sushi and cooking methods available. Sushi developed in Southeast Asia as a method of extending the shelf life of fish by enclosing it in fermenting rice to prolong its shelf life. A character from a 4th-century Chinese lexicon denotes pickled fish with rice and salt, according to the dictionary. A pickling procedure was found when people placed salted fish inside fermenting rice, allowing the fish to be kept for a period of time. This was the very first form of sushi to be created. Lactic acid bacilli are produced when cooked rice begins to ferment, a process known as fermentation. The bacilli interact with the salt, causing the fish to pickle. Sushi is made out of tiny pieces of raw fish wrapped in rice and seaweed, and it is popular in Japan. The seaweed, known as nori, is harvested using bamboo nets that are immersed in water. While some sushi is mass-produced using robots, the greatest sushi is created entirely by hand using traditional techniques. In order to create the sushi rolls, particular types of fish must be chosen that match the highest requirements for fat content, color, and flavor. The sushi chef cuts little pieces of fish and blends them with spices such as ginger root to create a delicious dish. Sushi rolls are frequently flavored with wasabi and soy sauce, among other ingredients. The rice that is used to surround the fish and spices is flavored with a sort of vinegar that is derived from fermented rice, according to the chefs. Finally, a piece of nori is wrapped around the roll to finish it off. Ngiri – a topping of fish served on top of sushi rice
  • Maki – fish wrapped in rice and surrounded by seaweed
  • Uramaki – fish wrapped in seaweed with rice on the outside
  • Nigiri – a topping of fish served on top of sushi rice
  • Nigiri – a topping of fish served on top of sushi rice
  • Nigiri – a topping of fish served on top of sushi rice
  • Nigiri – a topping of fish served on top of
  • Temaki – sushi that is hand-rolled into cone shapes
  • Sashimi – raw fish that is served without rice or seaweed
  • Temaki – hand-rolled sushi in cone shapes
  • Temaki – hand-rolled sushi in cone shapes
  • Temaki – hand-rolled sushi in cone shapes
  • Temaki – hand-rolled sushi in cone shapes
  • Temaki – hand-rolled sushi in cone shapes
  • Temaki – hand-rolled sushi in cone shapes
  • Temaki

It is possible that you will feel more comfortable starting off with prepared sushi if you are new to the cuisine.There are certain forms of sushi that are prepared in a kitchen.A California roll, for example, is made out of imitation crab that has been fried with avocado and cucumber on the outside.

  1. If you want sushi that is made with eel, it will always be prepared in a hot oven.
  2. The consumption of sushi may result in illness due to the presence of germs or viruses in the food.
  3. In the United States, it is rare that you may become unwell as a result of a parasite in the fish.
  4. The use of fish in sushi poses the same danger of bacterial contamination as the use of other forms of meat in the dish.
  • There is no regulation for the usage of the term ″sushi-grade fish″ since there is no such thing.
  • It simply implies that the fish is of the greatest quality and that you may feel confident in consuming it raw if you see this label displayed in a grocery shop or restaurant.
  • When the fish are captured, they are immediately flash-frozen aboard the boat, killing any parasites that they may have carried with them.
  • Sushi has a long and illustrious history, and it is a delicious food that many people like.
  • It is possible to try several varieties of sushi at your local restaurant, starting with the ones that you are most familiar with and working your way up to more challenging options.
  • If you are feeling very adventurous, you may consider purchasing high-quality sushi-grade fish, rice vinegar, and rice and seaweed wrappers to experiment with making your own.

How to Make Sushi

Article to be downloaded article to be downloaded Sushi is a popular Japanese cuisine that is enjoyed all over the world.Sushi is a dish that originated in Japan.If you want to try your hand at creating this nutritious dish, you’ll need to start by gathering the necessary materials from your local grocery shop or market.

  1. When you’ve finished making your sushi rice, spread your bamboo mat on the floor beneath a sheet of nori, or seaweed, and place your rice and toppings on top of that sheet of nori.
  2. Sushi is ready to be devoured once it has been rolled and sliced.
  3. Enjoy your creation!


  • 1 pack of unseasoned nori (seaweed sheets)
  • Sliced vegetables
  • Sliced fish or seafood
  • Pickled ginger (optional)
  • Wasabi (optional)
  • 2 cups (400 g) sushi rice, 3 cups (710 mL) cold water, 0.25 cups (59 mL) rice vinegar, 1 1/4 cup (25 g) granulated sugar, 1 tsp (5.7 g) salt, 2 cups (400 g) sushi rice, 3 cups (710 mL

Makes 5-6 sushi rolls

  1. 1 Run 2 cups (400 g) of sushi rice through a strainer under running water. Using a big amount of rice, strain the mixture through a mesh strainer. Continue to submerge the dry rice in cool running water while spinning the strainer to ensure that all of the rice is saturated. Always keep a watch on the water trickling down from inside the strainer—once it seems clear and unclouded, you may turn off the faucet and remove the wet rice from the sink area. Cleaning your rice is a vital step in the sushi-making process since it helps to enhance the quality of the rice
  2. depending on how much rice you’re using, it may take a minute or two until the water appears clean.
  • What if I told you something you already knew? Small, white rice is used for sushi, and when it is cooked, it turns sticky and chewy. Instead of using sushi rice, you may use medium-grain California rice or Calrose rice if you don’t have any on hand.
  • 2 In a saucepan, combine the water and rice in a 3:2 ratio. Fill an empty saucepan halfway with your moist rice. After that, pour in around 1.5 cups (350 mL) of cold water. As sushi rice is incredibly absorbent, make sure there is more water in the saucepan than there is rice in the saucepan. If you don’t use enough water when cooking your rice, it will be dry instead of fluffy.
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  • 3 After the water comes to a boil, cook the rice for 10 minutes. Wait for the water in the saucepan to come to a boil before setting a timer for 10 minutes to ensure that the rice is completely cooked. Cover the pot tightly with a cover to allow the rice to absorb as much water as possible before serving. Lifting the cover and stirring the rice might cause the grains to get mushy and congealed, so avoid doing so. Adding too much water to rice may cause the rice to become unusable as a soaker of water.
  • 4 Combine a tiny quantity of salt, sugar, and rice vinegar in a small mixing bowl. In a separate dish, whisk together 4 tbsp (59 mL) rice vinegar, 14 cup (25 g) white sugar, and 1 tsp (5.7 g) salt until thoroughly combined. Stir the ingredients together with a spoon until the salt and sugar are completely dissolved before serving. Make a note of where you put your vinegar solution so you can refer back to it later. Alternatively, you may prepare the vinegar mixture on the stovetop over medium heat by combining the sugar, salt, and vinegar with 1 tablespoon (15 mL) of vegetable oil
  • this combination helps to flavor the sushi rice and keeps it from tasting bland
  • 5 Spread the rice out on a baking sheet or in a dish so it can cool. Pour the rice onto a flat tray or into a big bowl with a spoon using a slotted spoon. Because the rice will be quite hot when it is transferred, avoid touching any of the grains while you do so. It is beneficial to cover the rice with a moist cloth to speed up the cooling process
  • you can also fan the rice to speed up the cooling process.
  • Cooked rice should not be left out for more than 2 hours since it will deteriorate if left out longer than that.
  • 6 To flavor the cooled rice, mix in the vinegar solution until it is well combined. After the rice has cooled to the touch, sprinkle the vinegar, sugar, and salt solution over the grains to finish cooking. Mix the vinegar into the sushi rice with a wooden spoon or your fingertips if you have them available to you. When handling any form of food, always wash your hands before touching it
  • try to keep the grains of rice well separated rather than clumped together
  • This contributes to the rice feeling and tasting fluffier.
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1 For a genuine sushi roll, choose raw tuna or salmon from the sushi bar.If you’re making a sushi roll using fresh or raw fish, place it in the freezer for at least 24 hours to kill any parasites that may be present.While it may be tempting to utilize fish that you have just purchased from the grocery store, you do not want to run the danger of transmitting any food-borne infections.

  1. If you’d rather not have to worry about food parasites, you might substitute cooked meat for the raw meat.
  2. Salmon and tuna are two of the most commonly utilized raw seafood in the preparation of sushi.

2 If you don’t like raw fish, go for fried eel or crab instead.Look for canned cooked seafood, such as eel or crab, in your local grocery store or market to supplement your diet.Sushi fillings that do not require cooking or preparation ahead of time are the best choice if you want to enjoy sushi without the danger of contracting a food-borne disease.

  1. Cooked shrimp are another excellent option for folks who are allergic to raw fish.
  • Sushi of the Popular Types: Avocado, crab, cucumber, and sesame seeds make up the California Roll. Eel, avocado, shrimp tempura and cucumber are all included in the Tiger Roll. Spicy A tuna roll is made of of tuna, mayo, cucumber, and chili sauce. Three ingredients in a Philadelphia roll: salmon, avocado, asparagus, and cream cheese To improve the flavor of oily fish, rub it with a little sea salt and vinegar. Several pinches of sea salt should be rubbed into your fish fillets before you begin to chop them into smaller pieces. Set aside for about 30 minutes to allow the salt to sink into the fish, and then sprinkle a little quantity of rice vinegar over both sides of the fillets to finish. This method works best with big fish fillets, such as tuna, salmon, or mackerel, since they cook faster. If you’re working with shrimp, crab, or another type of shellfish, you don’t have to be concerned about this.

4 Texture may be added to your roll by using veggies such as cucumbers and carrots.In addition to fish and seafood, look for alternative fillings to use in your roll.As an alternative, incorporate some extra nourishment in your sushi by include cucumbers, carrots, and other fresh veggies.

  1. While you must peel the carrots before slicing them into little ribbons, you do not need to peel the cucumbers before slicing them into ribbons.
  2. Sushi rolls made with vegetables have a nice crunch to them.

5 Select crab and tuna that are free of shell fragments and sinew.Before slicing your fillings, make sure they are free of any foreign objects.Extra sinew in your tuna fillets should be avoided at all costs, since it will make chewing your fish much more difficult.

  1. In addition, look for any fragments of shell in the fresh crab before cooking it.
  2. Trim and eliminate any of these undesirable features from your sushi, since they might make it more difficult to enjoy your meal.
  3. To prevent running into any shell bits, use canned crab instead.
  4. Furthermore, canned tuna will be devoid of sinew and will be bland.

6 Prepare fresh fish by slicing it into 4 by 0.25 in (10.16 by 0.64 cm) pieces.Take your fish fillets and cut them into tiny strips using a sharp kitchen knife.Because you’ll be assembling your sushi roll from the bottom up, make your fish pieces as long and narrow as possible.

  1. Ideally, these pieces should be roughly 0.25 in (0.64 cm) broad and 4 in (10 cm) long, so that they may be comfortably tucked into the center of your sushi roll.
  2. Keep your fillings as manageable as feasible, especially if you plan on include additional items in your sushi roll.
  • 7 Slice fresh veggies into thin, vertical slices using a mandoline. Make your veggie fillings as thin and narrow as possible before putting them into the sushi roll to prevent them from falling through. On a chopping board, arrange your carrots, cucumbers, and any other vegetables of your choosing and begin slicing them into thin, narrow strips. Ideally, your veggies should be no wider than 0.25 in (0.64 cm) broad and no longer than 4 in (10 cm). To make your sushi roll more compact, you may slice your veggies more thinly, which is very useful if there are a lot of items in your roll.
  • As a general rule, try to make your vegetable pieces seem like a julienne
  • It’s fine to leave the skin on your cucumber if you want to.
  • 8 Cut the fresh avocado into 0.25 inch (0.64 cm) thick pieces and set aside. Remove the pit from an avocado by cutting it in half. After you’ve scooped the product out of the tough skin, begin cutting the component in half lengthwise. After that, cut each side of the avocado into 0.25 inch (0.64 cm) slices. The softness of the avocado makes it easy to work with when making sushi rolls. If necessary, you can always cut your avocado into smaller slices before using it in a sushi roll.

1 Place 1 piece of nori on a bamboo mat and set aside.Prepare a level area with a bamboo mat on which you will be able to arrange all of your components.Next, lay a flat piece of nori, or dried seaweed, on the mat and space it 1 inch (2.5 cm) apart from the edge of the mat’s border.

  1. It makes no difference whether or not the nori is properly centered; what matters is that it be fully flat.
  2. Nori sheets are available in packs, which is convenient if you’re creating a large quantity of sushi at the same time.

2 Place 12 to 1 cup (100-200 g) of sushi rice on top of the nori sheet and spread evenly.Wet your fingertips with cool water to prevent the rice from sticking to your fingers, and then scoop a tiny bit of rice out of the bowl or cooking sheet with your fingers.Begin laying the rice along the surface of the nori sheet, allowing 0.25 in (0.64 cm) of space around the outside border of the sheet at the beginning.

  1. Continue to add rice until the majority of the seaweed is covered with a thin coating of the grainy grain.
  2. It is entirely up to you how much rice you want to include.
  3. If you’re planning on stuffing the rice with a lot of ingredients, stick to approximately 12 cup (100 g) of rice.

3 Arrange your ingredients on top of the rice in a longitudinal fashion.Using a sushi rice mat, place your slices of fish and veggies across the middle of the mat.If you’re feeling really inventive, experiment with different ingredient combinations to create unique and well-known sushi rolls.

  1. Try arranging your strips of meat and vegetables so that they seem like you’re painting a line down the middle of the rice.
  2. This will make it simpler to roll up your sushi rolls afterwards.
  3. If you want to give your roll a little kick, consider stuffing it with 1 1/4 teaspoon (1.25 g) of wasabi as a filling.

4 Roll up the bamboo mat so that only 0.25 to 1 inch (0.64 to 2.54 cm) of nori can be seen at the top of the mat.Push the edge of the mat forward with both hands, rolling it up in the same manner that you would roll a piece of fabric or paper.Continue to weave the bamboo around the exterior of the nori, rice, and fillings, tucking the contents into a spherical shape as you roll the bamboo around.

  1. Stop rolling the bamboo once you reach the piece of nori that does not contain any rice.
  2. In order to make the sushi roll without losing any of the toppings or other components, you must follow this procedure step by step.
  • 5 Use your hands to squeeze the top and sides of the bamboo mat together to make the sushi wrap. Form the sushi roll into the appropriate shape by pinching the edges and surface of the bamboo mat with your fingers. It is important to remember that the sushi roll itself will have a somewhat square form when you pinch and crush your meal. Continue pinching until you’re pleased with the way your sushi is looking, then stop. Now is a good moment to press any loose contents back into place if they have been squeezed out of the sushi.
  • Avoid using excessive power because you are merely attempting to form the sushi.

6 Unroll the bamboo and take the sushi out of the bamboo.Pulling the bamboo mat backwards, using slow and careful strokes, will reveal your finished sushi roll at the other end.Lifting and moving your roll to a cutting board will require the use of both hands.

  1. Try squeezing the sushi for a bit longer if the sushi appears to be about to unravel while it’s still in the bamboo mat.
  2. Don’t be disheartened if your sushi doesn’t turn out perfectly on the first attempt.
  3. It takes a lot of time and effort to become a master of the sushi rolling technique!

7Cut the sushi into 6 pieces that are all the same size.Take a big knife and begin slicing the roll in half from the top down.Once you have two equal halves, continue cutting each half into three equal pieces by slicing each half in half again.

  1. Place these pieces of sushi on your plate either vertically or horizontally, depending on how you’d want to present them!
  2. Many sushi establishments garnish their plates with a tiny quantity of pickled ginger and wasabi, as a serving suggestion.
  3. Try incorporating this flavor into your own sushi creations!
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  • Cut the sushi into six pieces that are all of the same size. 7 Cut the roll in half with a large knife starting at the top. Continue cutting until you have two equal halves, then chop each half into three equal pieces. Assemble these pieces of sushi on your plate, either vertically or horizontally, depending on how you choose to present them. Many sushi establishments dress up their platters with a tiny quantity of pickled ginger and wasabi, which is a nice touch. Make your own sushi and experiment with this flavor! Advertisement

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Things You’ll Need

  • Knife, cutting board, bamboo mat, strainer, saucepan, small bowl, cooking tray or large bowl, damp towel

About This Article

Summary of the Article Make your own sushi by first rinsing 2 cups (400 g) of rice and placing it in a saucepan filled with enough water to completely submerge the rice in the water.Afterwards, bring the water to a boil and cook the rice for 10 minutes, stirring occasionally.Remove the rice from the pot and set it aside.

  1. In a large mixing bowl, whisk together 4 tablespoons (60 mL) rice vinegar, 14 cup (25 g) sugar, and 1 tablespoon (6 g) salt until well combined.
  2. Pour in the rice and toss everything together by hand until everything is well combined.
  3. Allow the rice to soak in the liquid for a few minutes while you make the filling.
  4. Tuna, yellowtail, salmon, mackerel, halibut, and eel are some of the most popular fish fillings for sushi, and cucumber, carrot, avocado, bell pepper, and mushroom are all excellent vegetable fillings, as are a variety of other vegetables.
  • If you want to make your sushi even more flavorful, you may add sesame seeds and wasabi as well as imitation crab and spicy mayo.
  • Prepare the veggies by slicing them into thin vertical slices that are approximately 3 inches (7.5 cm) in length.
  • Remove the fish from the pan and cut it into pieces that are 1/2 inch (1.25 cm) broad and 3 inches (7.5 cm) in length.
  • A bamboo mat should be laid down flat, with a layer of dried seaweed placed on top of it.
  • Spread an even layer of rice on top of the seaweed, and place the fish and veggies in a line down the middle of the mat to create a serving tray.
  • Roll up the bottom of the mat over your fillings, tucking the edge underneath them as you go.

Roll the mat once more until just 1 inch (2.5 cm) is left.To compress the components, carefully push down down the length of the rolled-up mat.Unroll the mat and use a knife to cut your sushi roll into 5 to 6 pieces, depending on how large your roll is.Continue reading to find out how to prepare other popular forms of sushi, such as Tiger Rolls.Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 969,337 times.


When it comes to Japanese cuisine outside of Japan, sushi I or I is the most well-known, and it is also one of the most popular meals among the Japanese themselves.Sushi is typically served on important occasions in Japan, such as weddings or birthday parties.In previous ages, the term ″sushi″ refers to pickled fish preserved in vinegar, which is still used today.

  1. Nowadays, sushi may be described as a meal made of rice that has been marinated in sushi vinegar before being served.
  2. Sushi comes in a variety of shapes, sizes, and flavors.
  3. Some of the most well-known are as follows: Small rice balls with a variety of seafood on top (fish, shellfish, etc.).
  4. A nigirizushi is a type of sushi that comes in a variety of flavors, with the most frequent of them being tuna, shrimp, eel, squid, octopus, and fried egg.
  • Small cups composed of sushi rice and dried seaweed that are filled with fish, vegetables, and other ingredients.
  • Sea urchin and different types of fish eggs are among the many sorts of gunkanzushi available, with sea urchin being the most popular.
  • Sushi rice, fish, and other ingredients are wrapped in dried seaweed sheets.
  • In terms of contents and thickness, there are endless variations on the traditional sushi roll.
  • Sushi rolls that are made ″inside out″ are extremely popular outside of Japan, but are quite unusual in the country itself.
  • Taemakizushi (literally, ″hand rolls″) are cones formed of nori seaweed that are filled with a variety of ingredients such as sushi rice, shrimp, veggies, and avocado.

A type of pressed sushi, oshizushi is made by pressing the fish onto the sushi rice in a wooden box, and it is quite popular in Japan.The image depicts a fish oshizushi served in the shape of a popular train station lunch box (ekiben).Inarizushi is a simple and affordable style of sushi in which sushi rice is stuffed inside little bags of deep-fried tofu, which are then deep-fried (aburaage).Chirashizushi is a Japanese dish in which seafood, mushrooms, and vegetables are spread over sushi rice and served with a dipping sauce.It can be compared to seafood domburi, with the exception of the fact that chirashizushi is made with sushi rice, whereas domburi is made with regular, unseasoned rice.In word combinations where ″sushi″ is the second word, for example, nigirizushi, ″sushi″ becomes ″zushi,″ as shown in the example below.

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How to make sushi

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Sushi makes a delicious canapé or party snack; learn how to make it with this simple video tutorial.

Points to remember

  1. To prepare the sushi rice, rinse it under cold water until the water runs clear, then soak it in a pot with a ratio of around two parts rice to three parts cold water for 30 minutes.
  2. Bring the rice to a boil, then cover and simmer for 10 minutes, or until the rice has absorbed all of the water and is soft, whichever comes first. To get specific timings, refer to the packet instructions.
  3. In a separate bowl, whisk together the rice vinegar and sugar
  4. it is easier to do this ahead of time because the sugar will dissolve.
  5. Spread the rice out on a baking sheet and cover it with a little moist tea towel to cool it down as fast as possible.
  6. A nori sheet should be placed directly on top of your sushi rolling mat.
  7. Wet your hands to keep the rice from adhering to your hands, then take up a handful of rice and distribute it evenly on the nori sheet, leaving the top third exposed
  8. Place a thin row of filling ingredients across the centre of the rice
  9. repeat the process twice more.
  10. Holding the close edge of the mat, pull and roll it away from you, completely enclosing the filling in the process. Make certain that the ingredients remain in place and that the rice remains in place.
  11. To seal the top boarder, dampen it with a small amount of water. Wrap securely in cling film and place in the refrigerator until hard
  12. Brush the knife with rice vinegar to keep it from clinging to the roll before cutting it into clean circles.
  13. Prepare the dish by topping it with pickled ginger and a dab of wasabi.

Rice vinegar, which is made from fermented rice, has a lower acidity than European vinegars. Most bigger stores have it, but white wine vinegar may be substituted with equal success — simply reduce the amount necessary by half.

Comments, questions and tips

How Is Sushi Made?

Sushi is a Japanese dish in which little pieces of raw fish are wrapped in rice and seaweed.The seaweed, known as nori, is harvested with the use of bamboo nets.Seared fish chops are marinated in spices such as ginger root before being prepared and served with sushi.

  1. Sashimi rolls with a dash of soy sauce and a few pieces of sushi are commonly included in sushi rolls to improve the flavor and texture.

Why Is Sushi So Bad?

Sushi has a high number of harmful and empty calories. The most prevalent type of fish used in sushi is farmed fish. In addition to sushi restaurants and grocery stores, you may obtain sushi from a supermarket or a restaurant that contains microorganisms. Because of the high mercury concentration in sushi, there are several hazards linked with eating it.

Is Sushi 100% Raw?

The raw fish is cut and dipped in sauces, and it is occasionally served alongside sushi or sashimi, which are both Japanese terms. It is a sort of cuisine dish that consists of vinegared rice, which is frequently served with different toppings, but not necessarily, to make it more interesting.

Is Sushi Really Raw Fish?

In addition to being raw fish, many people mistakenly believe that sushi is also vinegar rice combined with other components, which can contain either cooked or raw fish depending on the style of sushi. When making most varieties of sushi, it is not required to use Wile raw fish.

Is Sushi Actually Cooked?

In addition to being raw fish, many people believe sushi to be a mixture of vinegar rice and other components, which can contain either cooked or raw fish, depending on the style of sushi. Most forms of sushi do not require the addition of Wile raw fish.

Where Is Sushi Made From?

Sushi / The Origins of Japanese Cuisine Sushi / Its Historical Context

Is Sushi Made Of Raw Fish?

Sushi Fundamentals The majority of people are either uninformed that sushi is composed entirely of raw fish or are unaware that raw fish is an essential component of the meal. When raw fish is presented, a sashimi meal is often served on its own. Even though sushi was originally created with raw fish, it is now possible to make it with a number of other components as well.

Is Sushi Actually Tasty?

Sushi does not have a strong flavor since it is a relatively bland and neutral cuisine, according to experts. When making traditional sushi, vinegar is used to season the Japanese rice, and then a pinch of salt and sugar are sprinkled on top. When eating sushi, you must do so in a way that is not mainly driven by flavor, but rather by texture and appearance.

Why Is It Bad To Eat Sushi Everyday?

Sushi is considered a delicacy by many people, regardless of whether it is served raw or prepared in any other way.Despite this, it is crucial to keep in mind that even healthful sushi items can be hazardous if consumed in big numbers.According to CNN, eating sushi more than six times a week might lead to mercury poisoning if done frequently enough.

  1. Mercury, a heavy metal, has the potential to induce neurological issues.

Why Is Sushi So Overpriced?

The fact that sushi is so highly valued is due to the fact that it is an extremely labor-intensive dish to prepare. Sushi that is both fresh and tasty requires a variety of fresh ingredients as well. It may cost hundreds of dollars per pound for a decent quality fish that is deemed sushi grade, and some of the finest quality fish, such as tuna, can cost much more than that.

Is Sushi Totally Raw?

In addition to being raw fish, many people mistakenly believe that sushi is also vinegar rice combined with other components, which can contain either cooked or raw fish depending on the style of sushi.

What Sushi Is Served Raw?

Sashimi, in contrast to sushi, is just raw fish that is eaten as is, however it may be garnished with various toppings to make it more appealing. A slice of this meal is sliced into long rectangular slices known as ″hira-zukuri,″ and it may be served with condiments like as wasabi, soy sauce, and ginger on the side to accompany it.

Is Sushi Raw Or Rare?

However, despite the fact that the majority of sushi varieties involve raw fish, they can also include vegetables or even meat. A sashimi is a raw fish slice that is served raw. ″Sashimi″ is a Japanese term that literally translates as ″pierced body.″ In addition to sushi, sashimi is a sort of thinly sliced fish or meat that is used in a variety of different dishes in Japanese cuisine.

What Sushi Roll Has Raw Fish?

Maki Sashimi
What it is: A traditional sushi roll consisting of fish, veggies, and rice, rolled up in seaweed Sliced raw fish (or other meat) served without rice
Cooked or raw? Either one Raw
Does it count as sushi? Yes No

Is Sushi Eaten Raw Or Cooked?

The western globe is more often than not to provide sushi that contains completely cooked marine food, such as crab imitation (California roll), salmon (Seattle roll), squid or octopus, shrimp, and clam.

What Sushi Rolls Are Fully Cooked?

  1. Avocado is used to make the Avocado Roll
  2. the cucumber roll from Kappa is a delicious way to start a meal
  3. There are five different types of fresh vegetable rolls in the Vegetarian Roll.
  4. There are several variations of the California Roll, including a hot California crab roll with avocado and cucumber.
  5. a shrimp and tuna roll in Philadelphia
  6. and the California Roll is a crunchier version of the California Roll.

What is the Difference Between Sushi and Sashimi?

When it comes to purchasing fresh Japanese fish, you will normally have two choices: either sushi or sashimi, depending on your preference.Despite the fact that these phrases are frequently used interchangeably and that many people refer to sashimi as a sort of sushi, the two are actually quite distinct.Even though all of these types of seafood are of Japanese origin and both are pretty tasty, there are some significant distinctions between them, and the more you know about these differences, the more prepared you will be when ordering your Japanese fish the next time you are out.

  1. The first distinction is that sashimi is thinly sliced raw meat, most often fish, that is eaten without rice in Japanese cuisine.
  2. Sashimi is often made from some variety of salmon or tuna.
  3. Maki, yellowtail, octopus, and shrimp are among the other forms of sashimi that are often consumed in Japan.
  4. Sashimi is Japanese for ″pierced fish,″ which is what it is.
  • While many people believe that sushi includes raw fish, the truth is that it is really vinegar rice combined with a variety of other ingredients, which can contain either cooked or raw fish depending on the kind of sushi.
  • Despite the fact that raw fish is a typical element in most forms of sushi, it is not required for this particular meal.
  • Sushi literally translates as ″it is sour,″ which often refers to the vinegar rice used in the preparation of sushi.
  • Sashimi and sushi are two different types of seafood that may be distinguished from one another when they are put in front of you.
  • This is due to the fact that sushi is served with rice, whilst sashimi is served without.
  • There are many distinct forms of sushi, and while some, such as Nigiri, may appear to be more comparable to sashimi, they are not the same thing.

Sushi and Sashimi are being ordered.Having said that, which do you prefer: sushi or sashimi?Or do you like a combination of the two?No matter which you choose, we have you covered with our comprehensive variety of both sushi and sashimi options here at Lionfish.We are well-known across the San Diego region for our fresh seafood and our world-class sushi chefs, who prepare delectable dishes that are both healthy and delicious for all of our customers.We provide sushi and sashimi made with fresh fish sourced from all around the world, including Japan.

This includes albacore from Hawaii, octopus from Spain, scallops from the Mediterranean, and King Salmon from New Zealand, among other species.We specialize in crafting delectable, modern coastal cuisine and providing our guests with an enormous selection of sushi and sashimi that is sure to please no matter what you’re in the mood for at Lionfish.Come see for yourself by paying us a visit today!

How to Enjoy Sushi for the First Time

  • So you’re interested in trying sushi? Are you a first-time sushi eater? Is it something you’ve always wanted to give a shot but weren’t sure where to begin or what you’d like? If you’ve tried it and weren’t sure if you liked it, you’re not alone. If you are a sushi newbie, this article will hopefully provide you with some useful advice on how to get started eating sushi right away. ‘Why do I need a guide to sample sushi?’ many individuals may wonder. Although this article is not intended to be a treatise on the ″one and only″ method to get started eating sushi, it does provide a number of ideas for individuals who are nervous about eating raw fish and may be searching for some direction to ease them into something they may come to appreciate. This guide is offered as a list of suggestions to consider or follow when you feel it is time to give sushi a try. It is not intended to be comprehensive. First, try products that have been cooked. If you are not yet comfortable with raw seafood, you may choose to start with the prepared options provided before moving on to the raw options. Sushi is not always made from raw ingredients, which may come as a surprise to some
  • in fact, you may build a complete dinner entirely from cooked ingredients. Eel (unagi and anago) is typically served cooked, and it is frequently accompanied by a sweet and savory sauce to complement the flavor. Avocado, cucumber, and cooked imitation crab meat are also used in the California roll (called kamaboko or surimi). You can get grilled squid (ika) or octopus (octopus tiki) (tako). For starters, shrimp (ebi) is a nice place to start because, except for when you request ″sweet shrimp″ (ama ebi), it is always cooked, and the shrimp tempura roll is a standard at almost all places. Clam is also frequently prepared in this manner. Additionally, tempura-style products are frequently used in the preparation of sushi rolls at sushi restaurants (battered and fried). There are some of these rolls (maki) that are genuinely rather tasty, though. Several types of fish are ‘cooked’ in an acidic marinade similar to ceviche, which is popular in many parts of the world. This is especially true with some fish, such as mackerel (saba), where acidity in the marinade cooks the fish rather than heat, and it also imparts a significant quantity of flavor to the fish. However, if you are not a fan of intensely flavored fish, examine the menu or inquire as to what else could be offered.
  • Start with what you are familiar with. Sushi is not much different from eating any other type of fish
  • it is just not prepared. If you put it in the perspective of’seafood,’ it should be more tolerable for those who are new to the culinary world. The idea of salmon sushi shouldn’t seem too far out of reach for anyone who enjoys grilled salmon or salmon that has been smoked or cured in a variety of ways. The two most significant distinctions are flavor and texture, and raw salmon does not taste significantly different from cooked salmon. Although it lacks the smokiness of smoked salmon and the sweetness of cured salmon, this specific fish is not much different whether it is served raw or cooked. When it comes to texture, it is only a bit softer than the rice, so it will not stand out as much against the rice. Calamari is a dish that many people enjoy. Take a look at the squid (ika). Scallops are a favorite of mine. Seared scallop sushi is virtually identical to the’seared’ scallops served at a fine restaurant, which are just seared on the exterior and uncooked on the interior. Shrimp (ebi) is another popular seafood dish. While there may be numerous fish that you haven’t seen before at a restaurant, there will also be many that you have seen before and will be comfortable with
  • Try’vegetarian’ sushi for a change. If you want to get into the’sushi mood,’ you may start with rolls that don’t include any meat. Kappa Maki (cucumber rolls) are a fantastic place to start when learning about Japanese cuisine. By experimenting with products such as these, you may grow acclimated to the kind of food and then determine whether or not you would want to attempt something a little more daring in the future.
  • Instead of starting with sushi or sashimi, try starting with cut rolls (maki). The cut roll or hand roll (temaki), one of the many different ways sushi may be served, is an excellent place to start if the notion of eating raw fish is a little intimidating for you. The objects are contained within the rolls rather than being shown in front of you, which may be more enticing to certain people. Some may consider sashimi to be the final option because it is nothing more than a raw piece of fish
  • nonetheless, it may not be the ideal option to begin with if you are apprehensive. Try the products that have the least amount of ‘fishy’ flavor, such as a roll or sushi
  • the rice will act as a wonderful buffer, so to speak, to help you grow more acclimated to the thought of eating raw fish. The milder goods are a good location to begin your search. Foods like Japanese scallop (hotategai), red snapper (tai), squid (ika), and halibut (ohyo) are very mild, making them ideal for newcomers to try out the cuisine. Tuna (maguro) may appear to be a powerful fish because of its deep, black color, but it is actually a relatively mild fish that is commonly seen in sushi restaurants. A piece of mackerel (saba) in your mouth when you are not expecting anything fishy might be a dealbreaker for some people. Despite being lighter in flavor, milder fish can nevertheless have a fantastic flavor without tasting ‘fishy.’ Keep in mind that the less oily the dish, the less fishy it will be
  • ask the itamae (cook) for assistance if you need it. There is a dining option known as ‘omakase,’ which translates to ‘chef’s choice.’ It is available in both Japanese and English. This implies that the itamae will select dishes that he believes are particularly delicious on that specific day and will serve them to you until you have consumed them. In the event that you are uncertain about your preferences or wish to avoid particular things, this is generally not the best option. Don’t let your friends persuade you into this until you understand what you’re getting yourself into, as I describe in detail in my blog piece on omakase sushi.

Anyone who has had sushi knows that everyone’s palates are different, and there is no one way to approach sushi if you are unfamiliar with it.Always eat inside your comfort zone and don’t be scared to refuse to eat something that doesn’t appeal to your taste buds.Take things at your own speed, and you never know, sushi may become a favorite of yours.

  1. When I was younger, I was instructed that I should try anything three times before proclaiming that I didn’t enjoy it.
  2. Each and every time, it has worked for me, and I can’t think of a single dish that I do not enjoy.
  3. It’s possible that you won’t become a sushi addict, but there is a lot to love about sushi and Japanese cuisine in general.
  4. Try something new that you believe you would enjoy and that seems fascinating.
  • Take a sip of sake and take it easy.
  • Meshi agare, agare, agare, agare!

A Step-by-Step Guide to Homemade Sushi Rolls

Sushi is without a doubt one of my favorite foods—delicate it’s and exquisite, and it’s also enjoyable to prepare.So let’s get started with maki rolls, also known as makizushi, which are arguably the most well-known type of sushi.You know, the one that’s loaded with rice and your typical sushi stuff and then wrapped in a sheet of dried seaweed?

  1. That one.
  2. You Must See: How to Make Temari Sushi in a Party Setting

Mango, salmon, tuna, sesame seeds, chili flakes, nori, and sushi rice are all used in this dish, as well as other ingredients. If you want to create maki rolls at home, you’ll need three key ingredients in addition to a decent bamboo sushi rolling mat (though you can make excellent sushi rolls at home without one).

1. Nori

Nori is a form of seaweed that may be found in most Asian markets and specialty food stores, such as Whole Foods, in sheets of roasted nori.Furthermore, while pros may effortlessly roll sushi using full-size sheets of nori, I recommend that novices cut the sheets in half and work with that portion of the sheet.Using a smaller sheet of nori allows you to have greater control over the sushi roll’s appearance.

  1. You won’t want to miss out on this: How to Make Sushi Rolls Without Using Seaweed

Nori is a plant that readily absorbs moisture. So, unless you want to consume the entire ten sheets of nori in one sitting, you should store it for subsequent use. For optimal results, seal the bag with a ziplock, but also include a spoonful of uncooked rice in the bag to absorb any excess moisture. Next time you eat nori, it will still be beautiful and crisp because of this.

2. Sushi Rice

If you’re a better cook than I am, you’ll want to prepare your sushi rice from scratch, which is something I don’t recommend. Congratulations on your accomplishment. I implore you to make use of this excellent resource: Making Sushi Rice at Home: How to Make Restaurant-Grade Sushi Rice at Home

When it comes to lazy people like myself, you can buy pre-made sticky rice and simply add 2 teaspoons seasoned rice vinegar per cup of rice to make a delicious meal.Make sure you get vinegar that has been seasoned.Unlike regular rice vinegar, which contains no sugar, sushi rice requires a small amount of sugar to create a somewhat sweet flavor.

  1. If you happen to obtain plain rice vinegar instead, simply add 1 tablespoon of sugar to every half cup of vinegar to make up for it.
  2. Sushi rice may be purchased for a few dollars at some locations such as Japanese stores and Whole Foods Market for those who are very lazy.
  3. That, however, was not something I said.

3. Sushi Fillings

It’s impossible to go wrong when it comes to choosing the ingredients for your sushi.Raw fish (such as salmon and tuna, as seen above), crab, tempura, mango (also shown here), avocado, cucumber, carrots, and the list goes on are all common components.Whatever your heart desires, go ahead and pursue it.

  1. Just make sure that you trim the strips into little pieces before serving.
  2. When it comes to purchasing fish for your sushi rolls, the fresher the fish, the better.
  3. Push down on the fish flesh with your index finger to see whether it’s still alive and fresh.
  4. If it’s still new, it should be able to spring back.
  • There will be an indentation if it is not as fresh as it should be.
  • If there is an indentation in the fish, it is still completely edible; it only indicates that the fish is not as fresh as it could have been.
  • The Food Hacks Guide to Doing Sustainable Seafood the Right Way is a must-read.

Step 1: Prep the Rice & Nori

Place the nori on the bamboo mat (or whatever surface you’re working with). You should be able to feel the nori; it should have both a rough side and a smooth side. It is important to ensure that the rough side is facing up.

Step 2: Spread the Rice on the Nori

Spread the rice evenly over the nori with your fingertips, being careful not to break the rice. Spread the rice out evenly so that it looks lovely and lacy, with a little nori peeking out from under the rice. In this case, the term ″lacy″ refers to the fact that it is lace-like, as in you can see through it.

Pro Tip: Use Water to Prevent Sticky Fingers

Remember that it can get pretty sticky, so have a small dish of water nearby so that you can wash your fingers anytime they become excessively coated with rice. (You’ll see that there’s a little cup of water on the table in the shot.)

Step 3: Add Fillings to the Bottom Quarter of the Nori

Don’t travel any further than the bottom part of the screen! It will be difficult to roll if this is not the case.

Step 4: Roll the Sushi Part Way

Afterwards, gently roll the sushi such that the end piece of nori and rice, as well as the contents, curves over to form a shape that is similar to that of a snail. This is how it looks: Apply mild pressure to the roll in order to compress the components within it. Remove the bamboo mat from the roll, resulting in something like this:

Step 5: Roll the Sushi the Rest of the Way

Using your fingers, wrap the remaining portion of the roll up into a miniature Japanese burrito. Once more, gently squeeze the roll with the bamboo mat to compress it even further.

Step 6: Move to Cutting Board

Remove the roll off the mat and set it on a cutting board.

Step 7: Cut the Sushi

It should be sliced into rounds using a very sharp knife. Make a point of wiping the blade of the knife after each time you cut a piece of sushi from the sheet. If you don’t clean the blade after each use, the sushi will become very tough to cut if you don’t clean it after each use.

Step 8: Serve

Place everything on a platter and call it a day. Sushi that is very stunning.

More Sushi Hacks

  • Sushi that has been deconstructed to provide all of the flavor with none of the labor
  • Using Sriracha instead of seaweed makes for a mouthwatering dish that tastes as good as it sounds.
  • DIY Dessert Sushi: 3 Irresistible, Easy-to-Make Recipes
  • DIY Dessert Sushi: 3 Irresistible, Easy-to-Make Recipes
  • How to Make Temari Sushi in the Style of a Party
  • How to Make Sushi Rice That Is Restaurant-Quality
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Cover photo from of lucyd/Flickr; all other images courtesy of Taylor Friedlander/Food Hacks

Sushi: Healthy or Unhealthy?


Fish is a good source of protein, iodine, and multiple vitamins and minerals.In addition, it’s one of the few foods that naturally contain vitamin D (2).What’s more, fish contains omega-3 fats, which your brain and body need to function optimally. These fats help fight medical conditions like heart disease and stroke (3, 4, 5).Fish is also linked to a lower risk of certain autoimmune diseases, depression, and loss of memory and vision in old age (6, 7, 8, 9, 10).


Wasabi paste is often served alongside sushi. As its flavor is very strong, it’s only eaten in small amounts.It is made from the grated stem of Eutrema japonicum, which belongs to the same family as cabbage, horseradish, and mustard.Wasabi is rich in beta carotene, glucosinolates, and isothiocyanates. Research shows that these compounds may have antibacterial, anti-inflammatory, and anticancer properties (11, 12, 13, 14).However, due to the wasabi plant’s scarcity, many restaurants use an imitation paste made from a combination of horseradish, mustard powder, and green dye. This product is unlikely to have the same nutritional properties.


Nori is a kind of seaweed that is used to make sushi rolls.It includes a variety of minerals, including calcium, magnesium, phosphorus, iron, salt, iodine, thiamine, and vitamins A, C, and E.It also contains a number of antioxidants, including vitamin E.

  1. (15).
  2. Furthermore, protein accounts for 44 percent of its dry weight, which is comparable to high-protein plant foods such as soybeans and lentils (16, 17).
  3. However, because one roll of sushi contains relatively little seaweed, it is unlikely to supply a significant amount of nutrients to meet your daily nutritional requirements.
  4. Nori may also include substances that can be used to fight infections, inflammation, and cancer, among other things.
  • However, the concentrations of these chemicals are most likely too low to have any significant health consequences (18).

Pickled ginger

    Sweet, pickled ginger, also known as gari, is often used to cleanse your palate between different pieces of sushi.Ginger is a good source of potassium, magnesium, copper, and manganese (20).In addition, it may have certain properties that help protect against bacteria and viruses (21, 22).Studies further show that ginger may improve memory and help reduce nausea, muscle pain, arthritic pain, menstrual pain, and even LDL (bad) cholesterol levels (23, 24, 25, 26, 27, 28).SUMMARY Sushi contains various healthy and nutrient-rich ingredients, such as fish, wasabi, seaweed, and pickled ginger. The main component of sushi is white rice, which has been refined and stripped of almost all fiber, vitamins, and minerals.Some studies suggest that a high intake of refined carbs and the associated rise in blood sugar levels may promote inflammation and increase your risk of diabetes and heart disease (29, 30,

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