2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The shops have long been selling products with which you can prepare sushi at home. But you should also be aware of some subtleties in the preparation of this Japanese specialty.
Sushi rice must be prepared by a special technology to get a sticky mass with a slight aroma of vinegar. One hundred and eighty grams of rice are washed well and left to dry for 45 minutes.
Once dry, transfer the rice to a saucepan, add a five-inch strip of seaweed combo and pour in 230 milliliters of cold water.
Cover with a lid and bring to the boil. After boiling the water, the combo is immediately removed, covered again with a lid and boiled for ten minutes.
Then turn off the stove, remove the lid and cover the pot with a towel. Leave for ten minutes. At this time, prepare the vinegar - in a small enamel bowl mix rice vinegar - a tablespoon and a quarter, a tablespoon of sugar and half a teaspoon of salt.
This mixture is heated over low heat until the sugar is completely dissolved. Place the slightly cooled rice in a wooden or glass bowl and stir. Gradually add the vinegar mixture.
Cover the rice with a towel and allow to cool to room temperature.
Sushi is unthinkable without pickled ginger - it is needed to purify the taste. But it must be prepared 4 days in advance. Using a potato peeler, cut 250 grams of ginger root.
Pour boiling water so that it covers the pieces of ginger.
Prepare the marinade from 2 tablespoons of rose rice wine, 2 tablespoons of sake and 5 tablespoons of sugar. In the absence of sake and rice wine use After mixing the wine and sake, add to this mixture 90 milliliters of rice vinegar. Drain the softened ginger and put in a jar, pour the marinade. After four days, the ginger is ready. You can replace pink rice wine with rose or red wine, and sake with white wine.
The Japanese adore nigiri-sushi. The name of this type of sushi comes from the word nigiri, which means a handful. When preparing this type of sushi, close contact must be made between the outside and the rice.
The most common is nigiri-sushi with smoked salmon. Take a small piece of smoked salmon in your left hand and slightly wet your right hand. Take some rice and squeeze it lightly in your right hand. Using the index finger of your right hand, spread a little wasabi on the salmon and place a ball of rice on it. Transfer the sushi from one hand to the other, ensuring maximum adhesion between the salmon and the rice. Finally, shape the sushi into a rectangle.
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