The Japanese sushi dish has long been included in the menu of the inhabitants and has ceased to be an overseas wonder of raw fish. Sushi has a wide and varied assortment, they come with the most amazing fillings and are served in almost every self-respecting institution. Sushi tightly occupied their niche in the list of preferred dishes.
How to cook rice for sushi?Many people decided to step further than just ferment from restaurant to restaurant, comparing the sushi of different chefs. Some especially gambling enthusiasts are trying to prepare sushi at home, bringing in some new ingredients and fresh solutions. Although sushi can not be called an easy-to-cook dish, it is quite possible to cook them at home.
For two servings, one cup of rice is required.After pouring the rice into a deep container, pour the grain with cold water and rub it between your palms. Then drain the water. Repeat a few more times until the water becomes as clear as possible. This is necessary so that the grits are cleared of excess gluten and starch. They are completely unacceptable when cooking sushi. Let the rice dry a little.
Dip rice into a deep saucepan and fill with a volume of water, twice the volume of cereal. Put it on maximum heat and bring under a lid to a boil. After boiling reduce heat to low, cover with a lid and cook for 12 minutes. Then, without removing the lid, remove from the heat and let it brew for another 15 minutes.
Add gas station in rice. To do this, lay the rice evenly in a flat bottom dish. Pour the dressing over the spatula into the rice, the trickle should be thin. Immediately mix the mixture thoroughly.Stir should be upwards and from left to right. Then, gathering rice in one direction, start dragging it to the other side with sharp, smearing movements with a spatula (without stirring!). Repeat the procedure several times. Then flatten the rice and cover with a damp cloth. After leave it to cool.
Products for making sushi at homeTo make sushi at home, you need to purchase the following ingredients:
- “Nori” algae - they are sold in different sizes, for sushi - in small plates, for rolls - twice as much (price depends on quantity)
- packaging of pickled ginger and wasabi (Japanese horseradish), it is better to take wasabi in powder - it will be sharper
- soy sauce (distinguished by the degree of salinity)
- rice vinegar specially designed for making sushi (it is slightly sweet and gives the dish a special aroma and exquisite taste)
- rice (either special or plain, not steamed, round grain rice)
- salmon fillet (salted or smoked), mackerel fillets (mackerel may come up), ready-made shrimps or any other seafood for the filling
- Philadelphia cheese (or any cream cheese without additional additives)
- fresh cucumber
- flying fish roe (this component is arbitrary and can be purchased if desired, you can do without it)
- sesame seeds (fried or raw)
- bamboo mat
How to cook rolls?In addition to rice, there is another important point in the preparation of sushi and rolls - they must be spun. Otherwise we will have rice with fish, not sushi. Seafood with cucumber and avocado is also used as a filling.
It is easier to do with a special bamboo "rug". On it, put a sheet of special algae nori, rough side up, on which the filling holds better. On the nori lay out the cooled rice, 0.7-1 centimeter thick, distribute it evenly over the surface. Leave at the top and bottom of the sheet at 1 and 0.5 cm of clean space, respectively. It is necessary to secure the roll.
For better adhesion of nori in the roll, you can wet the algae in the place where there is no rice and connect with the roll. Moving the finished roll aside, proceed to making the next batch.
If, nevertheless, for you this task seems to be unattainable, you can always use the services of companies that provide sushi orders for a house.
How to cut the rolls?To properly cut the rolls, take a sharp knife. Immerse the tip briefly in acetic water. Then one should lift it with the tip upwards so that the acetic water moistens the entire surface of the knife. Then it will be easy to cut the rolls.
What sushi is the most delicious?Sushi, as mentioned above, can be very diverse. Therefore, the choice of the most delicious is undoubtedly yours. But the most popular, according to the editors of uznayvse.ru, have always been and remain the "Philadelphia" and "California" rolls, as well as sushi with eel, salmon and mussels.
Cooking sushi "nigiri"While the rice for sushi is cooled, it is necessary to cut the fish. It is better to choose the cleanest and most beautiful part of the fillet. The thicker it is, the thinner the pieces should be. For nigiri, it's better to cut fillets at an angle towards you. In order not to "cut" the fish (which is unacceptable for sushi), pick a very sharp knife.
Stepping back from the edge of a rectangular piece of fillet at 1-1.5 cm, cut with one motion a piece of fillet at an angle of 45 degrees. So cut all the fillets.
Then change hands and press the figure with the index and thumb of the right hand. Gently turn the nigiri on the tips of the fingers of your left hand with the fish up. Then move them to the base of the fingers. Done!
It is only important to ensure that the fish stock has more rice and the rice is not too tight.