Exploring Joe Patti's Wonder World of Sushi
Growing up on the Gulf Coast, I always remember going to the seafood market with my parents. Joe Patti's takes me back to those days with the long lines, the fish smells in the air, and of course the fresh sushi! Nestled in the rear of the market lies Joe Patti's Sushi. Serving the freshest sushi in town. There is no place like it anywhere else.
When it comes to Nigiri, technique
is everything. Nigiri is all about balance: without the right pressure from your hand, the sushi can fall apart before it gets to your mouth. Proper technique and understanding will make your traditional nigiri stand out above the rest. Here are Step by step instructions to create some of the traditional Nigiri rolls
Sushi Rice
330g Fresh Steamed Rice
25 ml Rice Vinegar
1/2-1 tbsp Sugar
1/2 tsp Salt
3 cups water
Bring medium saucepan to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Fresh Seafood
3 slices Fresh Tuna Belly
3 tbsp Salmon roe
3 slices Fresh Salmon
1 Piece Gulf Shrimp
Preparation
1. This is fresh tuna belly. Slice it across the grain to give it a better texture. Tuna Belly has a moderate amount of fat and will deliciously melt in your mouth.
2. Slice the fresh salmon diagonally.
3. Next, add the rice vinegar to the ice water. The vinegar has a sterilizing effect and wetting your hands will help keep the rice from sticking to them.
4. Wet your hands again and loosely shape about 20g of sushi rice into a ball. Hold the tuna slice with another hand and add the wasabi to it.
5. Then, place the rice onto the tuna and flip it over
6. Arrange the shape to give the sushi its signature look.
7. Likewise, for the salmon and shrimp.
8. Finally, shape the rice into an oval. Place the salmon onto it.
9. Sliced ginger root pickled with sweet vinegar is considered a vital condiment for sushi presentation.