Making sushi by the hands is not only a way to save, but also excellent leisure. And that sushi turned out tasty, it is necessary to choose quality products - first of all, fish. Of course, Japanese use crude more often, just caught, and sometimes even a live saltwater fish. However worthy sushi can be made also of more available options – fishes of shock freezing or slightly smoked. The main thing - is correct to cut it.
It is required to you
- well ground knife (a special sushi knife or fillet);
- cutting board;
- the frozen tuna fillet;
- slightly smoked salmon;
- smoked eel.
Instruction
1. Most often for sushi the tuna, a salmon and a conger eel are used. Beginners shouldn't undress independently whole a fish trunk – buy ready fillet. Tuna fillet of shock freezing, a smoked eel and the slightly smoked salmon will be suitable for the majority of views of the land. The first two options can be got in the specialized shops trading in goods for sushi, and the salmon is on sale everywhere. Choose the whole fillet peeled or with skin.
2. Examine the chosen fish. Remove the dried-up edges, pinbones. It is necessary to defreeze the frozen fillet a little, having placed the fish taken from vacuum packing in the added some salt water. Don't defreeze some fillet up to the end - so will easier cut it. Get a smoked eel from packing. Cut fillet in half on a back. If skin seems to you too rigid, it can be removed. But some sushi cooks just suggest to place fish in the microwave for a couple of minutes – skin will become softer.
3. Begin cutting of fish. The way of cutting depends on sushi which you intend to make. The general rule - thicker slices will be necessary for nigiri-sushi (sushi with the fish laid over rice Kolobok), for rolls thin plates of fish, for a temaka (cones from a hole) - pieces in the form of thin bars are necessary.
4. Put fillet on a cutting board, densely press it the left hand, and right cut, holding a knife at an angle of 30-40 degrees. You don't saw fish, conduct a knife softly and smoothly, one slow movement. Don't try to cut fish lengthways – she will creep away on fibers. It is impossible and chop fillet across. Such fish will be dry and rigid. Layers of fish from 3 mm wide will be suitable for rolls. Pieces from 5 mm to 1 cm wide will be necessary for a nigira. However, thickness of cutting depends not only on a view of the land, but also on personal taste. Experiment!
5. Don't throw out the torn pieces and offcuts. They will go for production gunka-poppies (the court shoes curtailed from a hole. Small chop fish a knife. Before filling of court shoes mix fish with the cut green onions.