A delicious sushi dish, delicious and unusual, is a gift to the Western world from traditional Japanese cuisine. If only a few years ago such a delicacy could be tasted only in specialized restaurants, but now even a novice cook, having at hand all the necessary ingredients, will not think about how to make sushi at home.
This process requires what modern stores can offer - rice (necessarily with small and round grains), special wasabi seasoning, rice vinegar and some other ingredients. However, it is much more important not only how to make sushi, but how to prevent the consequences of improper preparation (indigestion).
So, for cooking this dish you may usually need: rice (round and small), which contains large amounts of gluten, allowing future rice balls not to crumble; nori seaweed (their dried leaves), softened in rice moisture; pickled ginger as an additive to sushi. You also need to have at hand rice vinegar, necessary to give the dish an unforgettable flavor, and wasabi paste (Japanese horseradish).
Before making sushi at home, you should carefully prepare and practice, as the formation of rice balls and other stages of the cooking process are subject only to the hands of experienced chefs. On average, cooking takes 1-2 hours, depending on the preparedness of the products and the skill of the cook. In addition, some types of sushi can be prepared more difficult and longer, for example futomaki, often called thick rolls, for which it is necessary to prepare five types of toppings, or uramaki - sushi, which are rolls turned inside out, with rice located on the folded outer side of a seaweed sheet.
Thinking of making sushi fast and easy? Pay attention to the recipe for a delicious and unusual dish for a European - nigiri sushi. This dish is molded from rice with your hands and covered with pieces of raw fish. To create such a culinary masterpiece, we need: rice - small round grains (150 gr.), Water (200 ml.), Sugar and salt (15 gr. Each), rice vinegar and soy sauce (30 gr. Each), a little pickled ginger and wasabi, as well as fish fillet (200 gr.). For cooking, you can choose the fillet of perch, tuna, mackerel, herring or mackerel. Shrimp, squid, octopus rings or crab meat are good.
At the first stage, you should thoroughly rinse the rice, put it in a bowl with a thick bottom (stewpan) and pour water. Boil the grains for a quarter of an hour over low heat, after which remove the dishes from the heat and set aside for 10 minutes. After this time, the infused rice is transferred to a wide bowl, poured with a mixture of salt and sugar with vinegar and thoroughly mixed. Those who know how to make sushi correctly recommend stirring rice with sudden movements, allowing the vinegar to evaporate.
While the rice is cooling, you can do shrimp. They will have to be thawed in advance, cleaned and a neat longitudinal incision made on the inside. Next, you need to cut the fish fillet into thin slices, boil the octopus tentacle rings for 10 minutes. In the future they will need to be cooled and also cut into slices.
The cooled rice must be formed into small balls, periodically dipping your hands in a container of water, acidified with a few drops of vinegar. On the finished rice ball, in turn, it will be possible to lay out a little wasabi, a slice of fish fillet, a slice of an octopus ring, half a cut shrimp or some crab meat. It is important to remember that a slice of fish should be slightly larger than all other ingredients. Next, the finished balls are wrapped in strips of seaweed.
The dishes in which this dish will be served can be prepared before making sushi. To do this, put a little wasabi, slices of pickled ginger on a rectangular dish, and pour soy sauce in a separate bowl.