Japanese cuisine stopped being exotic for a long time. Sushi, rolls, a miso soup, noodles udon - all these dishes are useful, tasty and light in preparation. One of the main advantages of Japanese cuisine is the highest freshness of all ingredients. But here, whether it is always possible to be sure of freshness of products, ordering rolls at restaurant? Can be better to cook favourite dishes of the house?
It is required to you
- Round grain rice – 340 g
- Water – 500 ml
- Rice vinegar – 2 tablespoons
- Sugar – 2 tablespoons
- Salt – 1.5 tablespoons
- For sushi and rolls:
- 1 fresh cucumber,
- Nori (sheets of the pressed and dried seaweed)
- Fresh salmon
- 2 feathers of green onions
- Mayonnaise – 2 tablespoons
- Squid
- tiger shrimps
- tuna
- In addition:
- Very sharp knife
- Bamboo mat
- Wasabi paste
Instruction
1. Preparation of rice. Wash out rice in water several times until the drained water doesn't become absolutely transparent. Put in a pan, fill in with water and leave for 10 minutes. Quickly bring to the boil on strong fire. Then reduce fire and you cook 5-7 minutes until water completely is absorbed. Remove from fire and leave a baking plate a cover for 20 minutes. Add salt, sugar and vinegar. Carefully mix.
2. Making sushi. Sushi is Kolobok from rice on which the stuffing is laid. Take a small portion of rice, squeeze it in a palm and create small sausage. It is a basis for nigiri-sushi. Grease it slightly with wasabi and put from above any additive. It is possible to use a slice freshof tuna, a salmon or large tiger shrimp. If you put meat of a squid, previously boil it not longer than 4 minutes.
3. Put rolls (norimak) On a bamboo mat to a hole the smooth party down. To a hole in a dry form very fragile, but, having absorbed moisture from rice, become flexible and plastic. On a hole lay out a thin layer of fig. Products for a stuffing cut with thin strips and put on rice. Raising a mat, curtail hard roll. Take for a drive roll in a mat, pressing out rolls. Develop a mat, sharp knife the turned-out sausage for the portion.
4. Rolls inside out (uramak). These are rolls at which the external layer consists of rice. Lay rice on a mat a layer of 0.5 cm. Create from it a rectangle the size slightly more, than a leaf to a hole. Put to a hole on rice, from above - the prepared stuffing. Roll up roll by means of a mat. Accurately cut it for the portion. To sushi and rolls serve wasabi, a soy-bean sauce and marinated ginger.