As senior area branch manager for Citywide Home Loans in Denver, Gavin Ekstrom is responsible for all aspects of the branch’s operations, including both the day-to-day routines and developing the strategy that has vaulted the branch into the top tier of mortgage organizations in the metro Denver area. Prior to joining Citywide, he served for 15 years as a mortgage loan officer in the region. Outside the office, Gavin Ekstrom particularly enjoys travel and experiencing foods from around the world, especially seafood and sushi.
Sushi originated in southeast Asia in the second century AD. To keep meat and fish from spoiling, it was first cured and then wrapped in fermented rice, which extended the preservation period. The fish or meat would continue to cure while wrapped, usually for several months; the rice was discarded before the meat or fish was eaten.
Modern sushi was developed in Japan in the early 19th century. Instead of cured fish, raw fish was used, and the fermented rice was replaced by sticky rice seasoned with rice vinegar and consumed as an integral part of the dish. A thin bed of seasoned rice is laid out with thin strips of raw fish and other ingredients, and then rolled with a seaweed wrapper. Cone-shaped rolls, eaten whole by hand, are called temaki, while the cylindrical rolls that are cut into bite-sized pieces are called maki sushi.
In the early 20th century, Japanese chefs developed nigiri sushi, consisting of a strip of raw fish placed atop a rolled clump of seasoned sticky rice, sometimes attached with a small strip of seaweed. Another popular variation is called sashimi, and consists of strips of raw fish without the rice.
Sushi and sashimi are traditionally served with wasabi, a green horseradish that’s usually mixed with soy sauce by diners, and thin slices of pickled ginger, called gari. Because fresh raw fish can harbor dangerous parasites, the raw fish for sushi should be frozen to -20 degrees C (-4 degrees F) throughout for at least 24 hours to kill any microorganisms.
Sushi originated in southeast Asia in the second century AD. To keep meat and fish from spoiling, it was first cured and then wrapped in fermented rice, which extended the preservation period. The fish or meat would continue to cure while wrapped, usually for several months; the rice was discarded before the meat or fish was eaten.
Modern sushi was developed in Japan in the early 19th century. Instead of cured fish, raw fish was used, and the fermented rice was replaced by sticky rice seasoned with rice vinegar and consumed as an integral part of the dish. A thin bed of seasoned rice is laid out with thin strips of raw fish and other ingredients, and then rolled with a seaweed wrapper. Cone-shaped rolls, eaten whole by hand, are called temaki, while the cylindrical rolls that are cut into bite-sized pieces are called maki sushi.
In the early 20th century, Japanese chefs developed nigiri sushi, consisting of a strip of raw fish placed atop a rolled clump of seasoned sticky rice, sometimes attached with a small strip of seaweed. Another popular variation is called sashimi, and consists of strips of raw fish without the rice.
Sushi and sashimi are traditionally served with wasabi, a green horseradish that’s usually mixed with soy sauce by diners, and thin slices of pickled ginger, called gari. Because fresh raw fish can harbor dangerous parasites, the raw fish for sushi should be frozen to -20 degrees C (-4 degrees F) throughout for at least 24 hours to kill any microorganisms.
