Today, the national cuisine of Japan is gaining more and more recognition among Europeans due to the application of the principles of healthy eating, the use of fresh, raw and natural products in dishes. The cooking technology is simple enough to use at home. The main thing is quality ingredients. In the article we will try to figure out how to cook sushi.
Dish history
The first rice rolls were prepared from fish, which underwent a process of decay, which made the food have a peculiar taste and smell. It was only in the 20th century that the Japanese chef Yohei came up with the idea of using raw seafood for sushi. Innovation has been recognized by gourmets.
Today, the dish is made from raw or lightly salted fish; some cooks like to use smoked seafood. Shrimp, caviar and a variety of vegetables can be added to the filling.
Sushi Technology
Proportions: 360 gr of rice, 80 ml of vinegar for sushi, 300 gr of seafood. This amount is enough to prepare 50 servings of nigiri or 20 pcs. rolls.
One of the most important ingredients in a dish is rice. A little undercooked cereal is seasoned with special vinegar for sushi, it is better to get it in a store, you can add wasabi horseradish.
To process rice, you need to add 50 grams of sugar and 10 grams of salt to enameled dishes. Pour vinegar into the pan and mix. Bring the mixture to a boil. Cool. Process the resulting cereal sauce.
Beautiful neat koloboks are molded from rice. Cooking technology recommends wetting the palms with water, they should be moist so that the mass does not stick to the fingers. Modeling gruel should not be hot, but always warm.
On pressed koloboks you need to put the fish. For sushi, eel, tuna or octopus, shrimp, crab, salmon are suitable. Seafood cut into neat pieces (6-7 cm in length and 3 cm in width). Wrap all the ingredients in dried, thinly sliced algae leaves - norias.
For such a treat, cooking technology contains one condition. Before spinning the rice, the leaves need to be warmed up, since they are quite rigid and only when exposed to heat become soft and elastic. Ginger, which is pre-marinated, is customary served with sushi.
In Japanese dishes , the cooking technology is quite simple, and on the table such dishes look just great.
Rolls
These are sushi wrapped in seaweed, with rice and filling, which may consist of several ingredients: crab meat, nibosi, dried cod, fried sardines. You can stuff the dish with omelette, sweet bell 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 into thin slices. Stir, salt and add spices to taste.
On the mat you need to carefully lay the noria leaves slightly fried over an open fire until green.
On algae, backing 2 cm from the edge, place warm rice, pressing it firmly with a spoon. Add the filling. Roll up the composition in a tight roll, cut with a knife.
Nigiri
Make small oblong kolobok from rice. Cut fish into pieces. It can be smoked eel, squid or light-salted salmon. Fry sesame seeds. Make a sauce in a separate bowl. To do this, mix 50 ml of vinegar, 50 g of sugar and 50 ml of semi-dry wine. Put fish on the sausages made from cereals. Gently press the resulting nigiri with your fingers, wrap them with a strip of noriya. Brush the fish with sauce and sprinkle sesame seeds on top.
The technology for preparing dishes (sushi) contains the rule: using non-plastic ingredients, you must definitely fix them on sushi with thinly sliced seaweed.