the classic of Japanese cuisine
Are you a fan of Japanese cuisine? Here is the recipe to prepare sushi at home!
PREPARATION OF RICE FOR SUSHI
Ingredients:
500 gr. of rice
750 gr. of water
1 piece of about 5 cm of kombu seaweed (previously soaked)
0.12 liters of rice vinegar
50 gr. of sugar
20 gr. of salt
PROCEDURE:
Boil the rice vinegar with the sugar and salt and leave to cool.
Wash the rice well with cold water, until it is ready. last one is not clear.
Bring the water with the seaweed to the boil in a saucepan, pour the rice, cover with the lid and cook in the oven (like a pilaf) until the water is no longer boiling. dry completely. (about 20 minutes).
Remove the casserole from the oven, spread the rice on a tray (preferably the appropriate wooden container), gradually pour the vinegar with the sugar and salt and mix gently, taking care to let it cool down for longer. rice as quickly as possible with the help of a fan (typical Japanese).
When the rice is ready, cold, remove it in a wet cotton rag to prevent it from drying out.
MAKING THE SUSHI
Place a ball of rice in the palm of the left hand and with the help of the index and middle fingers of the right hand form a parallelepiped 4/5 cm long, taking care to press the rice without breaking it.
Put a finger of wasabi on top of the rice (root of a Japanese plant comparable to horseradish, but the two are not interchangeable) and cover with a small fillet of raw fish, taking care to shape it slightly with the aforementioned technique.
Almost all fish known in the West can be used for sushi (salmon=shake, sea bass=suzuki, sea bream=tai, turbot=ika, octopus=tako...) however there are fish in the East that are unknown to us.
With sushi, chopsticks are a must! If you want a innovative idea that combines the pleasure and charm of rituality; oriental to western habits, try the east+west chopsticks-cutlery by Sanelli Ambrogio http://www.pentoleprofessionali.it/east-west-coppia-bacchette-inox-in-confezione-regalo-25272
Visit our website and discover the whole line of Hasaki Japanese knives by Sanelli Ambrogio https://www.pentoleprofessionali.it/it/ricerca?src=hasaki
.