Sushi (sushi) - Japan's national dish based on glutinous rice cooked with fish and seafood, like a miniature sandwich or peculiar tarts, rolls, canapes.
They are called spicy rice cakes. And although they say that the real sushi is able to create a Japanese chef on Japanese cuisine to the Japanese, however, is a delicious, useful and elegant dish is now popular worldwide.
A simplified version of the sushi is quite possible to prepare and his hands at home. After all, in fact, how to recognize and the Japanese themselves, it is a piece of fish on lumps of rice, all the rest - the fruit of culinary imagination and skills.
It is appropriate to say a few words about the rice. On its culinary properties can be quite accurately judged even by the size and shape of grain. To distinguish long-grain rice - he is longer than the width of at least three-fold (more than 3:1), crednezerny (approximately 2:1) and round.
As a rule, the shorter and whiter grain, so it is softer, more absorbent of water, swells and becomes more sticky. Just such a figure is used for sushi and some traditional sweets.
Srednezerny rice can be called universal, because it is suitable for many dishes.
From the long-grain varieties obtained so beloved in our crisp, lush, soft and at the same time, like a little springy rice, which is good as a snack, and the main dishes, side dishes and fillings. And only the color of the rice does not happen - from snow white to coal black.
How to prepare sushi at home, so they do not differ from the real Japanese? First, you want to cook rice properly. Of the many options for cooking rice for sushi give a fairly simple and not involve inaccessible in our ingredients.
Rinse rice in several waters, gently wiping it in his hands until the last water is almost transparent. Drain rice in colander and leave for about an hour.
Put the rice in a large saucepan, cover with cold water just above its level (water should be at 1 / 5 more than the rice: for example, a glass of barley - about a quarter cup of water). Cover the pan with a lid, set over medium heat, and when the boil, reduce heat to low and cook the rice in the "quiet" boil 10-13 min (this time all the water should soak into the grain).
Turn off heat and let stand 10-15 minutes the rice under the lid. It is important that the result was a sticky mass, consisting of whole, soft, but do not break up the grains.
Now prepare the mandatory charging for sushi. Mix the vinegar (the best Rice can be fruity), sugar and salt (preferably sea) on the basis of this relationship: 1 kg cooked the rice - 5 tablespoons of vinegar, 2 tablespoons sugar and 1 teaspoon salt (the proportion may be slightly different) .
Put the cooked rice in a large bowl and pour that vinegar sauce, gently turning the mass of a wooden spatula, but do not intermingle, as usual, but gently cutting the edge of the scapula. Allow rice to cool slightly and continue to cook sushi.
Sushi Classic
From the resulting mass of glutinous rice with wet hands, form a small (about the size of a finger), slightly flattened cakes, miniature patty, shallow baskets, etc. On this basis, place the pieces of herring, salted, smoked, canned fish or liver, sprats, caviar, shrimp, herring paste, etc.
Sushi can be formed in a different way. Spread rice on a cutting board an even layer thickness of about 2 cm by selling it at equal distances cavity Drip them a little sauce and put the stuffing. Send a blank briefly in the fridge, and then a wet knife, cut into pieces in the center of which should be filled with nests. (But in Japan, this kind of cooking do not use.)
Sushi rolls
These sushi make about the same as regular rolls, and then cut. True, the Japanese used as a basis nori - seaweed pressed plates. But you can do without "wrapping", is covered with thin layer of rice and rolled in a crushed stuffing. Or replace the nori lettuce, beetroot, pickled grape or pickled cabbage leaves, which also is not an option for Japanese cooking.
The process of making sushi - is a creative business, you can experiment, make a classic recipe or another changes. For example, try to add when cooking rice individual spices, soak it in different compositions based on soy sauce, horseradish, grated beets, lemon juice, herbs, pickles out of canned food.
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It is appropriate to say a few words about the rice. On its culinary properties can be quite accurately judged even by the size and shape of grain. To distinguish long-grain rice - he is longer than the width of at least three-fold (more than 3:1), crednezerny (approximately 2:1) and round.
As a rule, the shorter and whiter grain, so it is softer, more absorbent of water, swells and becomes more sticky. Just such a figure is used for sushi and some traditional sweets.
Srednezerny rice can be called universal, because it is suitable for many dishes.
From the long-grain varieties obtained so beloved in our crisp, lush, soft and at the same time, like a little springy rice, which is good as a snack, and the main dishes, side dishes and fillings. And only the color of the rice does not happen - from snow white to coal black.
How to prepare sushi at home, so they do not differ from the real Japanese? First, you want to cook rice properly. Of the many options for cooking rice for sushi give a fairly simple and not involve inaccessible in our ingredients.
Rinse rice in several waters, gently wiping it in his hands until the last water is almost transparent. Drain rice in colander and leave for about an hour.
Put the rice in a large saucepan, cover with cold water just above its level (water should be at 1 / 5 more than the rice: for example, a glass of barley - about a quarter cup of water). Cover the pan with a lid, set over medium heat, and when the boil, reduce heat to low and cook the rice in the "quiet" boil 10-13 min (this time all the water should soak into the grain).
Turn off heat and let stand 10-15 minutes the rice under the lid. It is important that the result was a sticky mass, consisting of whole, soft, but do not break up the grains.
Now prepare the mandatory charging for sushi. Mix the vinegar (the best Rice can be fruity), sugar and salt (preferably sea) on the basis of this relationship: 1 kg cooked the rice - 5 tablespoons of vinegar, 2 tablespoons sugar and 1 teaspoon salt (the proportion may be slightly different) .
Put the cooked rice in a large bowl and pour that vinegar sauce, gently turning the mass of a wooden spatula, but do not intermingle, as usual, but gently cutting the edge of the scapula. Allow rice to cool slightly and continue to cook sushi.
Sushi Classic
From the resulting mass of glutinous rice with wet hands, form a small (about the size of a finger), slightly flattened cakes, miniature patty, shallow baskets, etc. On this basis, place the pieces of herring, salted, smoked, canned fish or liver, sprats, caviar, shrimp, herring paste, etc.
Sushi can be formed in a different way. Spread rice on a cutting board an even layer thickness of about 2 cm by selling it at equal distances cavity Drip them a little sauce and put the stuffing. Send a blank briefly in the fridge, and then a wet knife, cut into pieces in the center of which should be filled with nests. (But in Japan, this kind of cooking do not use.)
Sushi rolls
These sushi make about the same as regular rolls, and then cut. True, the Japanese used as a basis nori - seaweed pressed plates. But you can do without "wrapping", is covered with thin layer of rice and rolled in a crushed stuffing. Or replace the nori lettuce, beetroot, pickled grape or pickled cabbage leaves, which also is not an option for Japanese cooking.
The process of making sushi - is a creative business, you can experiment, make a classic recipe or another changes. For example, try to add when cooking rice individual spices, soak it in different compositions based on soy sauce, horseradish, grated beets, lemon juice, herbs, pickles out of canned food.
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