Today, the national cuisine of Japan acquires allgreater recognition among Europeans due to the application of the principles of healthy eating, eating in fresh, raw and natural foods. The technology of cooking is simple enough to use it at home. The main thing is quality ingredients. In this article we will try to understand how to prepare sushi.
History of the dish
The first rice rolls were prepared from fish, whichwas subjected to the process of decay, why the food had a peculiar taste and smell. Only in the 20th century Japanese cook Yohei came to mind to use for sushi raw seafood. Innovation has been recognized by gourmets.
Today the dish is prepared from raw or lightly salted fish, some culinary people like to use smoked seafood. In the filling can be added shrimp, caviar and a variety of vegetables.
Sushi cooking technology
Proportions: 360 grams of rice, 80 ml of vinegar for sushi, 300 g of seafood. This amount is enough to prepare 50 portions of nigiri or 20 pcs. rollers.
One of the most important ingredients of the dish is rice. A little undercooked cereal filled with a special vinegar for sushi, it is better to buy in the store, you can add horseradish wasabi.
To process the rice, you will need to add 50 grams of sugar and 10 grams of salt to the enamelware. Pour vinegar into a saucepan and mix. Bring the mixture to a boil. Cool it down. Process the resulting sauce with grits.
From the rice beautiful beautiful balls are molded.Technology of cooking recommends wetting your palms with water, they must be moist, so that the mass does not stick to your fingers. Kashitsa for molding should be not hot, but necessarily warm.
On compressed koloboks you need to lay out the fish.For sushi, eel, tuna or octopus, shrimp, crab, salmon will suit. Seafood cut into neat pieces (6-7 cm in length and 3 cm in width). All the ingredients wrapped in dried, thin strips of algae - noria leaves.
For such a treat, the cooking technologyfood contains one condition. Before spinning the rice, the leaves need to be heated, since they are quite tough and only become soft and elastic under the influence of heat. To sushi it is accepted to serve ginger, which is pre-marinated.
In Japanese dishes cooking technology is quite simple, and on the table such dishes look just great.
Rolls
These are sushi wrapped in algae, with rice andstuffing, which can consist of several ingredients: crab meat, niboshi, dried cod, fried sardines. You can stuff a dish with an omelette, sweet Bulgarian pepper or avocado, add boiled carrots, kelp and much more.
You will need to prepare the filling in advance. To do this, cut all the selected ingredients in thin slices. Stir, add salt and add spice to taste.
On the mat you need to carefully lay out the leaves of the noria, slightly fried over an open fire until green.
On algae, having retreated 2 cm from the edge, place warm rice, tightly pressing it with a spoon. Add stuffing. Composition rolled into a tight roll, cut with a knife.
Nigiri
Make small oblong balls of rice.Sliced fish. It can be smoked eel, squid or slightly salted salmon. Fry the seeds of sesame seeds. In a separate bowl, make a sauce. To do this, mix 50 ml of vinegar, 50 g of sugar and 50 ml of semi-dry wine. Put sausages of cereals on the fish. Gently press the nigiri with your fingers, wrap them with a strip of noria. Brush the fish with sauce and sprinkle sesame over it.
The technology of cooking (sushi) contains a rule: using non-plastic ingredients, it is necessary to fix them on the land with thinly sliced algae.
