Real Japanese rolls are a find, because of the abundance of Japanese restaurants, there are more and more frequent modifications of original recipes: crab sticks, hard and salty cheeses, unsuitable vegetables and the like are put on land. Therefore, it is better and most convenient to prepare sushi at home and rely only on your experience and knowledge. An excellent beginning of exploring the land will become poppy poppies, which are divided into 2 subspecies: futomaks and hosomaks. Both species are quite large in size (the chickenpox is slightly smaller) and an abundance of fillings from seafood and vegetables.
In this article we will talk about how to cook sushi maki yourself.
Japanese poppy rolls - recipe
The recipe for sushi has many of its subtleties, as well as the recipe of any sushi in general. One of the first difficulties is the correctly cooked rice, which must first be washed to clear water, and then cook with the lid closed first 5 minutes at a boil, and then 10-13 minutes after reducing the fire. Next, grains should be infused for 10-15 minutes, then filled with a mixture of salt, sugar and rice vinegar. Finished rice is used in all formulations of sushi, except sashimi - pieces of raw seafood.
Let's begin our acquaintance with this kind of sushi from the traditional recipe.
Ingredients:
- rice for sushi - 250 g;
- rice vinegar - 50 ml;
- salt - 1 teaspoon;
- sugar - 1 tbsp. a spoon;
- fresh cucumber - 1 piece;
- fresh salmon - 200 g;
- shrimps peeled - 200 g;
- wasabi - to taste;
- seaweed nori - 1 packing.
Preparation
Rice washed, boiled and seasoned with a mixture of vinegar, sugar and salt, let it cool. Nori sheet is laid with a shiny side on a bamboo mat covered with food film. Having deviated from the edge 1.5-2 cm, distribute the rice cooled to room temperature on the sheet, one of the empty edges is greased with a thin layer of wasabi mustard. Salmon is cleaned from the skin and bones and cut into thin strips. Cucumber is also peeled and cut in the same way.
On one edge of the rice layer, we lay out the pieces of the filling, they can be combined at our discretion, alternating with rolls with salmon, rolls with shrimps. Do not overdo the stuffing, otherwise the roll will fall apart or not twist at all.
We roll the roll with the help of a rug, gradually rolling up the filling and ramming the "sausage" of sushi to shape it. The last stage - slicing the land is easy and simple with the help of a knife soaked in water.
We serve sushi in a classic form, placing a bit of mustabi mustard and pickled ginger next to the rolls. By the way, how to cook marinated ginger we told not so long ago, so use the recipe for health.
Maki sushi "inside out" - cooking
Many people know how to prepare standard rolls, and we have thoroughly analyzed the entire cooking process in the previous recipe, but the preparation of saki sushi inside out or saimaki, still remains a special difficulty for many. Well, there are no tricks in the technology of making saimaki, and we will try to convince you of this in the following recipe.
Ingredients:
- rice for sushi - 250 g;
- sake - 1 tbsp. a spoon;
- nori - 3 leaves;
- cucumber - 1 piece;
- tuna - 300 g;
- avocados - 3 pieces;
- sesame seeds - 1 ½ tsp;
- wasabi, Japanese mayonnaise - to taste.
Preparation
Before you cook sushi poppies, boil and fill the rice, in the traditional vinegar dressing, add a tablespoon of sake and let the rice to brew and
On the bamboo mat lined with food film we put a layer of boiled rice, grease it with wasabi and Japanese mayonnaise to taste, and then cover with a nori sheet. On the edge of the sheet lay the pre-cut strips of raw tuna and peeled cucumber, roll the roll as usual. We decorate the surface of saimaki with the finest pieces of avocado and sprinkle with sesame seeds. We serve a dish with Japanese mayonnaise, wasabi, soy sauce and spicy marinated ginger. And it can be supplemented with delicious rolls with shrimps . Bon Appetit!