Cooking sushi is one way to get acquainted with the mysterious culture of the Land of the Rising Sun, the Samurai, Emperors, flying swords and dragons. Japanese recipes are based on rice, seafood and soy sauce. These basic ingredients are used in the preparation of Japanese fast food (sushi, rolls and sashimi). Although, from the point of view of true masters of sushi preparation, this dish can hardly be called fast food: cooking sushi is a whole science and a long ceremony.
The recipe for sushi in the classic version involves the use of raw fish, but I did not dare to buy it. It’s one thing to live on the seashore and eat freshly caught fish, and it’s another to go and buy it in a shop. How much this fish went to warehouses, shops and lay on the counter is unknown 🙂 In general, in our realities, the recipes of all dishes will be somewhat different from the classic 🙂
Preparation of sushi at home is quite simple in itself, the main thing is to choose the right ingredients for sushi.
So, you will need the sushi products for cooking (from left to right):
Japanese vinegar. If you can’t buy it, you can cook it yourself. To do this, mix 2 tbsp sugar and 1 tbsp salt in 1/3 cup of table or apple vinegar until dissolved.
Wasabi. This very spicy Japanese horseradish paste is used for sushi rolls. Wasabi is also added to soy sauce when eating sushi.
Gary. It’s pickled and very finely sliced ginger. It is served to the sushi and used to clear the palate of the taste of the dish eaten, eaten before eating another dish.
Nori are sheets of dried and pressed seaweed:
The sheets of nori are wrapped:
Japanese rice for sushi. This is a special rice that contains a lot of gluten, which allows the sushi to hold its shape. The rice is small, round. If you can’t buy the special rice, you can try to cook it with Krasnodar rice, for example. I have not tried it, but it is most similar to Japanese :). By the way, do you know how to cook Chinese rice with vegetables? It’s made of the same rice and requires a long washing.
Trout and fresh cucumber.
And, of course, one cannot do without a special set that will create the right atmosphere of pleasure.
It should also be noted that it is very important to have a special bamboo mat for rolled up sushi – makisu. Without makisu, sushi is not rolled up very tightly, which affects their taste.
All right, let’s make some homemade sushi:
2 glasses of Japanese rice,
2 st.l. of Japanese vinegar,
2.5 tbsp sugar,
2 h.p. of salt,
How to cook:
Rinse rice thoroughly under cold water until clear water starts to run off – rice powder should be washed.
Then pour the rice with cold water in a ratio of 1:1. That is, if we have taken 2 glasses of rice, it should be filled with 2 glasses of water.
Bring the rice to the boil, cover with lid and cook on a strong fire for 1 minute. Then reduce the fire and cook rice for 15-20 minutes until the water has completely evaporated.
Remove from the fire and, without opening the lid, let stand for 10 minutes.
Meanwhile, while the rice is standing, prepare a mixture for dressing the rice. To do this, mix 2 tbsp of Japanese vinegar until almost completely dissolved 2.5 tbsp sugar and 2 tbsp salt.
Place the rice in a large wide dish and – attention! – DO NOT linger, add the cooked mixture to the rice. Distribute it evenly, gently turning the rice over quickly using a wooden spatula. Otherwise, the rice may turn into porridge.
Let the rice cool down a little so that you can take it with your hands.
Now we’re gonna twist the rolls. To do this, we put a sheet of nori on the maquis with a polished side up and horizontal lines on the nori parallel to the bamboo stalks. Do not be afraid that the nori are so dry and brittle. When the rice gets on them, they will become very flexible and roll up perfectly.
Put out your hands soaked in cold water, rice. This is done so that the rice does not stick to your hands. You should wet your hands each time before taking a new portion of rice.
Distribute the rice evenly over the burrows, leaving about 0.5-1 cm from one edge so that the rice does not interfere with binding the burrows after twisting.
Apply a thin layer of wasabi in the middle. Attention!!!! The wasabi is very sharp, you have to apply it very thinly, smearing thoroughly.
We cut trout and cucumbers into thin rectangles.
Put it on rice.
We start twisting with a bamboo mat.
That’s about how it works. You have to twist it very tightly so that there are no voids with air.
After twisting, we take the next sheet of nori and the next batch of rice. We repeat everything until the rice is finished.
You get these long, twisted rolls. To the touch, they have to be tight, not soft.
Then we take the sharpest knife and cut it into 6-7 pieces. Wash the knife each time under cold water, otherwise the rice will stick and stir the cutting.
Japanese sushi (rolls) ready!