Japanese sushi

Description

Variants of sushi very much. Today I will show you how to quickly and easily make the simplest of them: nigiri-zushi, temaki-zushi and nori Maki. Nori Maki are of two kinds: Hoso-Maki (thin rolls), and futo-Maki (thick rolls). We will do futo-Maki. The most important thing for sushi that was very fresh fish. If you are sure that the fish you get is fresh, it can make them at home.

Ingredients

Figure

160 g
Avocado

1 piece
Cucumber

1 piece
Pepper

1 piece
Vinegar

2 Tbsp
Sweet white wine

1 Tbsp
Salmon

200 g
Soy sauce

50 g
Wasabi

1 tsp
Ginger
Nori

2 piece

Cooking

Prepare the products you see in this picture. Forgot to put vinegar and rice wine.

To the rice add 2 tbsp of rice vinegar and 1 tbsp mirin wines (available in our semi-dry wine) and stir. Prepare water with vinegar (it is necessary to moisten hands when you sculpt the land). For making nigiri-zushi you need to take a half a tablespoon with the vinegar and rice wine. Gently press the rice to make a bun like in the photo. Put a little wasabi. By the way, wasabi can be rubbed in and the fish you put on the rice.

Cut with a sharp knife a thin slice of fish with a value slightly larger than the bun of Fig. This fish put a bun of rice and press with your hands so the fish has to be tightly enfolded rice and turned this mound, as in the photo.

The second will prepare futo-Maki: this bamboo Mat (Macy's) to cover with cling film.

Lay a sheet of nori shiny side down on the Mat.

Spread out the rice to one side of the nori sheet free was 2 cm with Wet hands to press the rice.

The middle of the rice to smear a little wasabi and put diced cucumber, avocado, bell pepper and fish slices. Brush the free edge with water.

Lift the edge of the Mat and while pressing the fingers of the filling, roll into a large roll towards the free edge. The free edge should go overlap, it will stick to the roll and seal it tight. Roll the roll inside makisu.

Expand the rug. You have such a big roll. It is necessary to shift on the Board and a VERY SHARP knife to cut the first into three parts and then each part in half.

Here are futo-Maki should you get.

The latter will make temaki zushi. Actually, in Japan this type of sushi is to cook each their own. This is served on the table separately, seasoned rice, vegetables, shredded fish or other filling. The nori sheet is placed on the arm, put back the rice, a little wasabi, vegetables and fish.

Wrap the corner...,

And then rolled up cone, dipped in soy sauce and eat. But as one hand to do it all and photograph very uncomfortable, I showed it, laying it out on the table.

There's three sushi today we have mastered.

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