Preparation of sushi is an art, at least, so in Japan they say. But even despite this expression – learning to cook sushi very simple, the main thing is to have a desire. Nigiri is made from glutinous rice, while maki rolls are made from special woven bamboo napkins. As you can see, there is nothing difficult.
Some theory..
Small rolls are called hoso-maki, but large ones are called futo-maki. I agree, it’s very easy to get confused, but that’s no reason to stop halfway and give up trying sushi. There are also California rolls, although they are not made in Japan. So, these rolls are called – inverted poppies, due to the fact that their outer shell is made from rice. By the way, Temaki is usually made in the shape of a ball.
Hirashi is one of the recipes, the dish is prepared from meat, fish, vegetables and scrambled eggs. The dish is served cold. The best fish to use is salmon. Sashimi is a fish dish prepared according to a special recipe. The main ingredient is fish, which should be cut into thin strips. Mushi is the same as chirashi, only served hot. Mushi is not popular in Europe, but in Japan it is the main delicacy.
I would like to note that Japanese cuisine does not require any special equipment to create true sushi. Of the tools, you only need a thin knife, a bamboo napkin (woven) – you can buy it in stores, also an earthenware bowl (you can’t use aluminum), and the wooden sticks themselves, with which you will eat. All other ingredients for sushi can be found in any average kitchen.
How to prepare classic maki sushi:
For cooking, you need to have all the necessary components and ingredients that are described above. Next, moisten your fingers with water and spread the rice over the surface of the nori sheet, while all the fillers must be placed separately on the edge of the sheet.
Using a bamboo paper towel, roll the nori sheet from top to bottom. When doing this, hold the edges of the sheet, since the rice can partially fall out. Do not forget to follow the napkin – it should not be wrapped in a sheet, since a dish with a napkin does not look very good. Further when using a knife (by the way, the knife should be well sharpened) divide this roll in half. Now each half of the half must be divided into three more equal pieces.
How to curtail the piles of themes:
With the help of scissors, it is necessary to cut a sheet of nori into three equal part. Further, a pre -prepared portion of rice with spices is evenly laid out into pieces of this sheet. Wrap very carefully, holding one corner of the sheet. Fillers must be put separately from rice.
Cut the nori sheet in half with scissors, take a half in the left hand. Turn the sheet in the shape of a halter. The ends of the sheet can be glued with rice, which must be soaked and crushed in advance.
Cooking Nigiri-Sushi is as follows:
It is necessary to give portions of sushi oval shape. One side needs to be greased with fish fillet and wasabi horseradish (this ingredient is very rare and very difficult to find in stores). Ovals of rice should be placed on the surface of the fillet and lightly pressed. Give them an oval shape with finger movements.
The main ingredient is rice. Rice is prepared as follows:
200 grams of rice should be washed with cold water, putting it in a sieve. It is necessary to rinse until the water flowing down becomes transparent. Next, the rice needs to be cooked. You need to cook it for about two minutes, after which let it swell for another ten minutes. Cover the rice with a lid to create steam under the lid. After ten minutes, the lid can be removed, after which the rice must be left for another ten minutes. Add 1 more teaspoon of salt and sugar. You can also add a little vinegar, but this is already for everyone’s taste. At the end, pour the rice into a clay bowl and mix well. Rice is ready.