Sushi Bar at Home
For many of us Japanese food is connected with wild enthusiasm: sushi, rolls, sashimi… For fans it is a great gastronomic pleasure. So why not try to cook all this at home? Especially since you will be assured of quality of prepared foods, and it is economically advantageous compared to the restaurant. First, let’s get the basic ingredients of our menu – how they are called and what they are.
Japanese rice is short-grained, sticky rice. A large content of gluten (gluten) allows it to keep good form. Nori is thin sheets of dried seaweed. In appearance they are brittle and fragile, but softened by moisture in rice. Gary is thinly sliced pickled ginger. It is eaten to cleanse the palate from the taste of the previous sushi before eating the next. Not necessarily to have a lot of ginger, small pieces are enough. Wasabi is spicy green Japanese horseradish paste. Sold in a tube or in powder form. Rice vinegar has a sweet taste. It is used in rice for flavor and better adhesion.
Fillings for sushi and rolls.
You can stuff sushi with everything you want, it is important only that the products were fresh. Fish can be as raw as well as smoked. Boiled or salted. Selected ingredients should be cut very finely, so they are easy rolling. Avocado, cooked crab, boiled shrimp, smoked eel, fried in butter tofu, sweet peppers, roasted, or canned tuna, chopped omelets, smoked, boiled or canned salmon, green onion, eggs, Philadelphia cheese, cucumbers, boiled scallops Shiitake mushrooms, clams, etc. – filling depends on your preferences. Sushimaki, Sudare or Makisu is a small bamboo mat. He is used to make rolls. To begin, we will describe how to cook rice for sushi at home. There are several ways to cook.
Sushi rise
175 g of rice, 1 tsp. of sugar, 1 tsp. of salt, 2 tbsp. of rice vinegar
Rinse rise under cold running water until water is flowing from the rice becomes transparent. Within two minutes cook rice in 250 ml of water. Turn off the cooker and leave rice for 10 minutes. Then open a lid and leave for another 10 minutes. Prepare the vinegar mixture: mix salt, sugar and vinegar, and then reheat. Place the rice into a bowl, drizzle with vinegar mixture and mix well. We obtain approximately 450 g of rice for sushi. Before you prepare sushi, let the rice get cool.
Rice for sushi: a simplified recipe
You need to make 1 kg of rice, as mentioned above. Make a mixture of acetic acid, for this mix 2 tbsp. of sugar, 1 tsp. of salt, 5 tablespoons of rice vinegar to dissolve sugar and salt. Place the rice in wooden bowls and pour the finished mixture. Quickly mix, while chilled. Now you can make sushi.
Pickled ginger
An integral part of sushi is pickled ginger. It is easy to marinate and serve at home not only with Japanese cuisine, but simply to rice. There are a lot of recipes for pickled ginger. We are giving the fastest one. A piece of fresh young ginger of 100-120 g, 1/2 tsp. of salt, 1/2 tsp. of vinegar (preferably rice), 1,5 tbsp. of sugar, 1/2 tsp. of soy sauce, 2 cups of water.
Peel and finely chop the ginger root. Put the slices in a bowl and pour cold water. Leave on for 30 minutes. Take a ginger, put in a pot with water, and bring to a boil. Take out slices and cool. In a saucepan mix sugar, salt, vinegar and soy sauce. Stir to dissolve sugar, bring to a boil. Put the ginger in a bowl, salt a little and mix well, pour the hot mixture. Let it brew for at least for an hour before eating it. Pickled ginger can be packed tightly in the refrigerator for a month.
Sushi & Rolls recipes
Traditional sushi is not cooked. Use fresh-caught sea fish. Prepare a bowl with tezu. Tezu is boiled water and a couple tablespoons of rice vinegar. Wet your hands and only then take the rice in your hands. Otherwise, glutinous rice sticks to your fingers and it will be difficult to cook.
Sushi “Nagiri”
Scoop by hand one and a half tablespoons of rice, a little squeeze in the palm of your hand and shape an oval. Brush the top with wasabi and put a thin piece of fish fillets, shrimp or strips of omelet, which will keep wrapped across the terrestrial alga.
Rolls “Hosomaki”
These are thin rolls, stuffed with one or two ingredients. Ingredients for the rolls: rice for sushi, nori seaweed, stuffing. Cut sheet of nori lengthwise into halves, with shiny side put down on a bamboo mat. Moisten hands with a little water, take a handful of rice and put on a piece of seaweed. Brush with wasabi rice, moving from the center. Along with wasabi lay strips of fish fillet. Mat with nori, pressing, roll in the roll. Remove the roll from the mat and cut into 4-6 pieces.
Before eating sushi, dip it in soy sauce. But not from the rice side, thanks to this sushi will not have salty taste and keep the form.
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