Name: Recensione di Sushi di ekinakbiyik presso Quick China Armada, Yenimahalle/Ankara, Turchia
Item: Sushi
Rating: 4.6
Author: ekinakbiyik

Vinegared rice, seasoned and cooled to body temperature, paired with raw or cured fish, vegetables or egg: sushi is the rice, not the fish, and the word covers a family that runs from the pressed oshizushi of Osaka to the hand-formed nigiri of Tokyo and the rolled maki that most of the world pictures. It began as a way of preserving fish in fermenting rice, and the fast version served at Edo street stalls in the 1820s, a slice of fish on a finger of rice eaten in one bite, is the ancestor of what a sushi counter serves now. The nigiri is the chef's test; maki, temaki hand rolls and chirashi bowls are the same ingredients in easier shapes. Outside Japan the form absorbed cream cheese, mayonnaise, avocado and deep-frying, and those rolls are a separate cuisine that should be judged on its own terms rather than as sushi gone wrong.

The rice is short-grain japonica, washed until the water runs clear, cooked firm and dressed while hot with rice vinegar, sugar and salt, then fanned and turned so each grain is coated and separate and the whole mass cools to roughly skin temperature, which is where it is held and served; refrigerated rice is dead rice. Fish is bought whole or in loins, aged for a day or several to develop flavour, and cut to order against the grain with a long single-bevel knife, each slice sized to the rice beneath it. For nigiri the chef takes a small amount of rice, shapes it in two or three movements so it is firm on the outside and loose inside, touches a trace of wasabi to the fish and lays it over the rice with a final press. Soy sauce is brushed on by the chef or dipped fish-side down by the eater; pickled ginger clears the palate between pieces.

Taste the rice first, on its own if you can: it should be slightly warm, clearly seasoned with vinegar, each grain distinct, and it should fall apart in the mouth rather than in the fingers. Cold, hard, sweet or gluey rice fails the dish before the fish is considered. The fish should be cut cleanly, glossy and at cool room temperature, with no smell beyond the sea and no slime or dullness; the proportion of fish to rice should let both register. Mark down nigiri that collapses when lifted, rice packed into a dense brick, fish that is frozen at the centre, wasabi that tastes of horseradish paste, a plate assembled hours earlier under cling film, and rolls where sauce and crunch are doing the work. A counter that serves pieces one at a time, at the chef's pace, is showing you how it is meant to be eaten.

Sushi

Türkiye

Quick China Armada

Yediğim en lezzetli suşiyi burda yedim. Menü çok güzel hazırlanmış, her suşiden 1 tanesinin fotoğrafını menüye koymuşlar gözünüze hoş geleni seçebiliyorsunuz. Kore ve çin mutfağındaki diğer yemekler de var ve fotoğraftan gelecek yemeği görebiliyorsunuz. Üstündeki karidesin üzerine eklenen sosa bayıldım, karidesler soğuyunca biraz lezzeti azalıyor ama kurulaşmıyor. Suşiyi de beğendim içindeki yengeç salatası vs güzel bir tat olmuş. Yemekten sonra gelen yasemin çayı da güzeldi.

Recensione di Sushi di ekinakbiyik presso Quick China Armada, Yenimahalle/Ankara, Turchia

Sushi

Quick China Armada

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