It's time for the final day of Sushi Week. Today we make chirashizushi: the simplest, homiest, and most varied form of sushi. If you're averse to raw fish, have limited knife skills, and don't like touching cooked rice with your bare hands, then this one is for you.
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Nigiri is the big grandaddy of the sushi world—the one which'll really test your skills. It's the only one that requires any really challenging knife skills, and without the aid of a sheet of nori to hold everything together, shaping them also takes quite a bit of practice. In today's slideshow I'll teach you how to how to cut and shape nigiri.
Ben Stiller complained in There's Something About Mary that there aren't enough meats-in-cones. It's a shame that Mr. Stiller overlooked negitoro temaki (fatty tuna and scallion hand rolls), a classic meat-in-a-cone if there ever was one. Temaki, or hand rolls are the quickest, dirtiest way to get sushi from pantry to gullet. They don't require any special tools to make, or even any utensils to eat.
Makizushi may look like they are more difficult to make than say, nigiri, but with the aid of a bamboo rolling mat, they are actually quite simple. The key is to keep your hands moistened at all times in order to help you spread the rice thin enough, and to use fillings sparingly (I've had rolls burst on me, and believe me, it ain't a pretty sight).
It's sushi week at Serious Eats. We're kicking it off with a sushi style guide (on nigirizushi, makizushi, temaki, inarizushi, oshizushi, and chirashizushi) and notes on how to make sumeshi, the vinegared rice that makes sushi, well, sushi. Each day this week, we'll feature instructions on how to make a different basic form of sushi. Why? Because that's just how we roll.