For many people, few foods can rival a piece of raw, fresh, lightly decorated fish, accompanied by a little rice or alone. However, despite the popularity of dishes such as sushi or sashimi, preparing raw fish at home is something that we should not take lightly.
Why can recipes like these be intimidating? The answer is twofold. On the one hand, we are talking about a preparation based on raw fish and, on the other, because cooking rice with the perfect consistency without risk also forces us to be especially cautious.
The risks of raw fish
Fish is an important part of a nutritious diet that, in non-vegan or vegetarian diets, it would be advisable to include at least two to three times a week in our menu. However, consuming it raw, like any other food that we are not going to cook, can carry some risks.
Preparing sushi can be a daunting task if we are not professional chefs because we must keep in mind that eating raw fish exposes us to the risk of contracting parasites and infections. The possible presence of pathogenic microorganisms such as bacteria, viruses or parasites in raw fish is something that should alert us.
One of the most common parasites is Anisakis, which we can find in fish and cephalopods such as squid, and which can cause digestive disorders and allergic reactions. Anisakiasis can only be contracted if we eat parasitized fish raw or subjected to preparations that do not kill the parasite.
It is important that we remember that cooking processes such as frying or baking destroy the Anisakis, especially in those preparations in which the temperature reaches 60ºC. To give us an idea, and as indicated by the Spanish Agency for Food Safety and Nutrition (AESAN), a piece about two and a half centimeters thick would need to cook for about 10 minutes in total, turning it over after five minutes. Something that does not happen with the preparation of sushi.
We must also pay attention to bacteria such as Listeria monocytogenes, one of the pathogenic bacteria related to raw or lightly processed seafood. According to this guide on risk foods prepared by the German Federal Institute for Risk Assessment (BfR), sushi is among the foods considered “frequently” affected by Listeria.
This type of bacteria in sushi or sashimi can represent a risk for people who regularly consume these preparations, especially children, the elderly and people with a weak immune system.
Rice, the other ingredient that we must not forget
Fish is an important part of sushi, as is nori seaweed. But there is a third essential component: rice. As the ACSA warns, we must ensure that the rice has a pH lower than 4.6, since the lower it is, the more likely it is that pathogenic microorganisms will not grow in it or produce toxins.
Here we must also keep in mind that not all types of rice will serve to create this delicious recipe, with a certain stickiness that does not take away from its sponginess. Short grain rice, for example, with high levels of starch, gives a more clumping and moldable feel.
How to make sushi at home safely
The first step is to have all the basic utensils: a sharp knife, a sushi rolling mat, a cutting board, seaweed sheets for rolling, and film plastic to form the rolls and cut them. The choice of fish is another key point. The most common are tuna and salmon. If we want the preparation of sushi or sashimi to not bring unpleasant surprises, choosing quality fish is the first step to achieve this.
Therefore, not everything goes when it comes to getting a good piece of salmon or tuna: we must make sure that it comes from a trusted place, that it has been transported in good conditions and that the cold chain has been maintained.
A visual inspection will also allow us to check if it is free of parasites. But before preparing anything, we will have to freeze it at -20ºC for at least 24 hours – or at -35ºC for a minimum of 15 minutes in the case of restoration. This freezing allows any parasites that may be present to be destroyed. Another option would be to buy the fish already frozen.
Whatever the case, what we will not skip is defrosting, which we will do below 4ºC to prevent bacterial growth. Another key point when handling fish is to do it on a surface and with specific utensils for it, so that it does not come into contact with other products and thus avoid cross contamination.
We must also be especially demanding with cleaning. To do this, we will make sure to wash all utensils and cutting boards well with warm water and soap and then dry well. It is important that we take special care and scrupulously clean the bamboo mats for rolling sushi; It is best to rub them with a soapy brush under hot water to remove any food residue and let them dry completely.
As for rice, and after choosing the best variety to make sushi, it is key, after cooking it, that we distribute it into small portions so that it cools faster. Another key step is acidification and mixing so that all the grains come into contact with the vinegar preparation – as we have mentioned, the ideal is to achieve a pH of 4.6 or lower. This step helps prevent the growth of microorganisms and is also the ingredient that allows the rice to be fluffier.
Acidification with vinegar allows us to leave the rice at room temperature for about four hours, but not above 25ºC. If we do not acidify it, it is not advisable to leave it at room temperature for more than two hours.
Once the sushi is prepared, we should keep it in the refrigerator and consume it as soon as possible. And it is better that we prepare the right amount that we are going to consume because, if we have any leftovers, we will have to throw it away.
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