Refined dish of Japanese cuisine – – it is simple to sushi to repeat in house conditions. It is necessary to carry out instructions only precisely. Art of the experienced sushi cook also consists in this east scrupulousness. The more often you will do the land of the house, the they will be more tasty at you to turn out.
It is required to you
- - rice;
- - rice vinegar;
- - sugar;
- - sea salt;
- - to a hole;
- - wasabi;
- - seafood;
- - wet or svezheprosolenny fish;
- - avocado, cucumbers, marinated radish, etc.
Instruction
1. How to make rice for sushiidealny sushi begin with the correct rice. It have to be кругло also korotkozerny grades with the white, polished risinka. The rice which is on sale in various grocery stores on packages of which will be ideal for the beginning sushi cooks there is a special mark "For sushi". Over time it is possible to pass on premium easily soiled from specialized Japanese shops, such as Tamaki Gold, Tamanishiki, Kokuho Rose, Nozomi and Yume.
2. Rice for sushi needs thorough washing under flowing water. Grain is put in a colander and hold a baking plate a stream until from a sieve transparent water doesn't begin to flow down. Thus you will wash away all starchy rice powder which stuck to grains. The washed-out rice needs to be dried. Otherwise, ready rice will be rigid inside.
3. It is the simplest to cook rice for sushi in a risovarka or in the multicooker, but if you don't have them, then it not an obstacle. Take a pan with a thick bottom, lay out in it the dried rice and fill in with cold water. Waters there has to be only slightly more grain, otherwise rice will turn in testyany a lump. There is enough that the level of liquid was higher than the level of grain on 3-4 centimeters. Bring rice to the boil, then cover a pan of transparent and you cook grain on the smallest fire from 8 to 12 minutes until all liquid is absorbed. Remove a pan from heating and let's rice stand about 10 more minutes.
4. While rice is cooked, make seasoning — Tezu, having mixed rice vinegar, sea salt, sugar and warm boiled water. Warm up it on small fire, so far salt and sugar completely won't be dissolved. Shift rice in wide plastic, and it is better the wooden bowl which is previously wiped with the damp towel moistened in acetic water. Add a quarter of Tezu and begin to mix accurately rice a wooden rake. Avoid contact of metal with rice as it can be oxidized from vinegar and spoil taste of all dish. Gradually add all acetic water, continuing to mix rice.
5. Before starting production of sushi, rice needs to be cooled and dried. For this purpose you can vigorously brush away grain with a fan for 5-6 minutes or use the hair dryer which is switched on on cool blowing. You shouldn't store ready rice for sushi before preparation of a dish longer than 5-6 hours. He isn't moved away in the fridge, and leave at the room temperature, having covered with a clean cotton towel.
6. How to prepare nigir of a sushinigira of sushi — one of the simplest views of the land in preparation. It consists of a handful of the pressed rice, a drop of the wasabi and a slice of fish, seafood, omelet or vegetables sometimes intercepted by a strip to a hole. In operating time with rice, your hands have to be constantly damp therefore put near yourself a bowl with the water acidified by vinegar. Take from a bowl with rice on a small handful, it has to weigh about 20-30 grams, and form of it the oval extended "drop". Spread rice on the surface covered with food wrap, slightly pressing down. The bottom of sushi has to be equal, and top roundish. Apply a wasabi drop on a piece of a stuffing about a centimeter thick. Lay out a slice seasoning on sushi and slightly press to fix. To a hole cut sheets strips and wrap up in them nigir of sushi.
7. How to prepare poppies of a sushimaka of sushi — twisted sushi or rolls — one of the most popular types of sushi. For its preparation you need a makisa — a special bamboo rug. Put a leaf on it to a hole. The leaf has to be very dry, otherwise it will begin to stick to hands, a mat and products before rolls are rolled and won't hold their form. The leaf is stacked on a mat the rough party up.
8. Wet hands take a rice handful, put it on a makisa and distribute an even layer, rolling rice on a mat from themselves. That kernels didn't stick to hands, don't forget them to moisten with acetic water. The layer of rice has to be not thicker than centimeter and about a centimeter on the upper edge of a rug has to remain free. On lower of edge of rice lay out a stuffing. It can be pieces of a cucumber, avocado, a wet, svezheprosolenny or smoked fish, shrimps, a squid, an octopus, tofu cheese or a special way the made omelet. Often add fat cheese of a grade Philadelphia to the Europeanized sushi. Holding a stuffing, by means of forefingers densely curtail roll. Cut it on 5-6 pieces.
9. Hurrah poppies — a version poppies of sushi in which rice is outside of roll, and a leaf to a hole — inside. For preparation of such sushi the makisa is covered with food wrap that risinka didn't stick to it and didn't get stuck between bamboo strips. Cut a leaf to a hole in half, put it on a mat the opaque party up and spread out a layer in one centimeter rice, slightly pressing down it. If desired powder rice with white or black seeds of sesame, spread out small fish caviar or shaving from a dried tuna. Accurately holding a leaf to a hole, turn it on the rug fitted by a film so that rice appeared from below. Lay out on edge to a hole a stuffing and curtail roll. Cut it on pieces.