It is a commonly held belief that you have to go out to eat sushi, but sushi is also easy to make at home. All you need is few essential tools and ingredients. A nice idea for a social get together is to invite some friends over for a sushi workshop - a fun alternative to a traditional dinner, where everyone pitches in and helps to prepare the meal together.
Sushi as we recognize it today – fresh fish served on rice balls - was first a popular street food in Edo (modern day Tokyo) in the 1820s, but has roots even further back from South East Asia. The term sushi comes from “sour-tasting", a reflection of its historic origin as a fermented food.
Its true that master chefs in Japan spend a lifetime learning their craft, but its also possible to make great tasting sushi from your first attempt. A good starting point is to decide what kinds of sushi you prefer and what types of seafood or fish you like. To get inspiration try different sushi restaurants, and if you have a chance, have a chat with the sushi chefs, they are usually keen to share their knowledge.
Norwegian salmon was introduced to Japan in the early 1980s, and has become, in just three decades, one of the most popular sushi ingredients. In fact, the Japanese use the honorific “nama salmon” when referring to Norwegian salmon. “Nama” means "that to which nothing has been done”, a term that is also applied to untapped beer and one's own birth date. Norwegian salmon can be enjoyed raw, while other fish must be frozen before they can be served raw. Other quality elements for Norwegian salmon are its consistency and attractive red colour.