The most widespread stuffing for rolls is a wet fish. At preparation of such sushi and rolls be always guided by the main principle – the fish has to be absolutely fresh and qualitative. However in house conditions to cook sushi from a wet fish it isn't recommended because of danger of infection with parasites.
It is required to you
- For salting red fish:
- – 350 g of fillet of red fish;
- – 3 tablespoons of salt;
- – 1 lemon;
- – paprika.
- For cutting:
- – vinegar;
- – lemon slice.
Instruction
1. Choose only a fresh fish for sushi. At such fish shining prominent clean eyes without blood spots, glossy scales, bright red gills. If you buy fillet, then estimate quality of meat – it has to be elastic, with a brilliant cut. When pressing the pole shouldn't remain a finger on pulp. If you bought frozen fish, then it is necessary to defreeze her as it is possible more slowly, it is desirable in the fridge.
2. Cut fish as soon as possible after purchase. If there is no such opportunity, then cover fish with wet towel wipes and place in the fridge. There are two methods of cutting of fish – a method of three parts ("San May of an orosha") for roundish fish and a method of five parts ("go-May of an orosha") for flat fish. Clean fish from scales and wash out it in slightly added some salt water.
3. To cut flat fish, for example, a flounder, holding the head of fish, make two cuts behind gills. Then turn fish a back down and cut off the head. Squeeze out all entrails and carefully wash a baking plate with cold water. Cut fish from the head on a backbone. Carry out by a knife along bones parallel to a cutting board. Conduct a knife, beginning from a tail, on an outer edge of fish, removing the first fillet. Turning fish, in the same way remove the second, third and fourth fillet.
4. For cutting by a method of three parts, cut off the head of fish, cut a belly and remove an entrails. Wash out fish under flowing water. Knife fish along the ridge from the head to a tail and accurately remove fillet. Turn fish a cut down. Conduct a knife between pulp and the ridge and remove the second fillet.
5. Salt fish in coarse salt, strew with pepper and impose it with lemon slices. After that inwrap fish in a foil and leave for an hour at the room temperature, and then move away her in the fridge at several o'clock.
6. Cut some fillet on slices. Moisten a knife in water with vinegar and a slice of a lemon. Cut off the end of a piece of fillet on diagonal – it isn't suitable for making sushi. Cut slices on diagonal obliquely 0.5-1 cm thick.