How to make sushi so that home "tasters" are satisfied

A terrific sushi dish, delicious and unusual, is a gift to the Western world from traditional Japanese cuisine. If only a few years ago, such a delicacy could be tried only in specialized restaurants, but now even a beginner culinary, having all the necessary ingredients at hand, will not think about how to make sushi at home.

For this process, what is needed is modern stores - rice (necessarily with small and round grains), special wasabi seasoning, rice vinegar and some other ingredients. However, much more important is not only how to make sushi, but how to prevent the consequences of improper cooking (upset stomach).

So, for preparation this dish can usually be needed: rice (round and small), which contains gluten in large quantities, allowing future rice balls not to crumble; Seaweed nori (their dried leaves), softening in the moisture of rice; Marinated ginger as an additive to sushi. Also, you need to have rice vinegar on hand , which is necessary to give the dish an unforgettable aroma, and paste-wasabi (Japanese horseradish).

Before making sushi at home, you should carefully prepare and be trained, as the formation of rice balls and other stages of the cooking process are subject only to the hands of experienced chefs. On average, cooking takes 1-2 hours, depending on the preparedness of the products and the skill of the cook. In addition, some types of sushi can be prepared more difficult and longer, for example futomaks, often called thick rolls, for which it is necessary to prepare five types of filling, or uramaki-sushi, which are rolls turned inside out, with rice lying on the folded outer side of the algae sheet.

Think about how to make sushi quickly and simply? Pay attention to the recipe for cooking a delicious and unusual for European dishes - nigiri-sushi. This dish is molded from rice by hands and covered with pieces of raw fish. To create such a culinary masterpiece we will need: rice - small round grains (150 g), water (200 ml.), Sugar and salt (15 grams each), rice vinegar and soy sauce (30 grams), slightly pickled Ginger and wasabi, as well as fish fillets (200 grams). For cooking, you can choose fillet of perch, tuna, mackerel, herring or mackerel. Suitable shrimp, squid, octopus rings or crab meat.

At the first stage, you should thoroughly wash the rice, put it in a bowl with a thick bottom (sauté pan) and pour water. Cook the grains for a quarter of an hour on low heat, then remove the dishes from the fire and set aside for 10 minutes. The present rice after this time is transferred to a wide bowl, filled with a mixture of salt and sugar with vinegar and thoroughly mixed. Those who know how to make sushi correctly, it is recommended to stir the rice with sharp movements, allowing to evaporate the vinegar.

While the rice is cooling down, you can do shrimp. They will have to unfreeze, clean and make a neat longitudinal incision on the inside. Next, cut the fish fillets into thin slices, boil the octopus tentacles for 10 minutes. In the future they will need to be cooled and cut into slices.

Cooled rice should be formed into small balls, periodically dipping their hands into a container of water acidified with a few drops of vinegar. On the finished rice ball in the queue, you can lay out a little wasabi, a slice of fish fillets, a piece of an octopus ring, half a cut shrimp or some crab meat. It is important to remember that a slice of fish should be slightly larger than all other ingredients. Next, the finished balls are wrapped in strips of seaweed.

The dishes in which this dish will be served can be prepared before making sushi. To do this, on a rectangular dish you need to put a little wasabi, slices of pickled ginger, and in a separate bowl, pour in soy sauce.