Hand-rolled sushi is a special way to cook a popular Japanese dish. Each guest can independently compose and wrap vegetables, seafood, fish and a sou mix in a nori leaf. Such sushi is called "temaki-zushi", which means "rolled up by hand" in Japanese. How to cook an unusual dish will be discussed in this article.
About the benefits of Japanese cuisine
Almost all dishes of Japanese cuisine are low-calorie, including sushi. But the percentage of fiber and vegetable protein in them is very impressive. Among other things, in land there are a lot of microelements, starch, vitamins that have a beneficial effect on the state of the body. The amount of fat in this dish, by contrast, is minimal. Such a combination of business with pleasure can not leave indifferent a modern person. The advantage of Japanese cuisine over European in this sense is obvious. Therefore, today all kinds of rolls and sushi have become so popular. Home-made recipes will be detailed below. First you need to find out what is needed to create an exotic dish.
What you need to make sushi
It seems to many that preparing a gourmet Japanese dish on your own is quite difficult. However, if there is some dexterity and the necessary products, even a novice hostess can master this process. The standard set for making sushi includes: nori leaves (pressed seaweed), special rice (su-mix), mitsukan vinegar, seafood or fish fillet, wasabi, soy sauce, pickled ginger and a bamboo mat to form some ingredients.
Aesthetic design
The rules of traditional Japanese cuisine say: food should not only delight you with an exquisite taste, but also give pleasure to your look. Therefore, in order to fully appreciate the cooked dish, you need to absorb it in a decent design. To do this, just purchase a set for sushi. It usually includes a round bowl, a rectangular plate, a bamboo napkin, hashi sticks, a stand for them and a round fennel. For the manufacture of dishes, as a rule, natural materials are used: porcelain or ceramics. To buy all the necessary items, it is better to contact a specialized store. After that, you can safely take on the manufacture of sushi. Recipes with photos will help housewives master the technology of creating dishes.
Temaki zushi. Ingredients
Hand-rolled sushi is made from the following products.
For cooking:
- su-mix - 2 servings made with 8 teaspoons of powdered sugar;
- tuna steak (very fresh) - 225 grams;
- smoked salmon - 130 grams;
- salad or Japanese cucumber - 1 piece;
- tiger or king prawns - 8 pieces;
- avocado - 1 piece;
- lemon juice - 1 teaspoon;
- chives - 20 pieces;
- mustard greens - 1 packet;
- watercress without roots - 1 packet;
- siso leaves - 6-8 pieces.
For table setting:
- nori leaves - 12 pieces;
- soy sauce;
- mayonnaise;
- wasabi - 3 tablespoons;
- burning.
Temaki zushi. Cooking method
Hand-made sushi is considered a very simple and affordable dish in Japan. To cook it, you need to do the following.
- First, put the su-mixture in a large bowl and cover it with a kitchen damp towel.
- After that, you need to cut the tuna steak into slices five centimeters thick. This must be done along the fibers. Then each strip should be divided into segments of 1 x 6 millimeters.
- Shrimps need to be processed in the usual way: free from the head and the shell, put on a skewer and cook for two minutes in boiling water. After this, it is necessary to incise their abdomen and remove the veins.
- Then you should cut the avocado in half and remove the stone from it. Fruit pulp should be sprinkled with lemon juice. After this, the avocado must be cut into long strips of one centimeter wide. Pieces of fruit can be sprinkled with the remnants of lemon juice.
- Now you should chop the chives into six centimeters long chives. Siso leaves must be cut lengthwise into two halves. Nori leaves need to be divided into four parts each and put on plates.
- After that, avocados, vegetables, seafood and fish must be beautifully laid out on a flat dish. Mayonnaise should be poured into a cup, put wasabi paste on a plate, and distribute soy sauce to individual outlets. In a separate bowl you need to put the burning. A high capacity must be filled with water and put in a few spatulas for rice. All ingredients must be placed on the table.
- Now that the invited guests are seated in their places, it is worth explaining to them how to use the picturesquely placed products in front of them. Inexperienced Russian residents such a dish may be new. In order to make sushi rolled up by hand, you need to take nori into your palm, put rice (three tablespoons) on it, carefully distribute it on a sheet, place wasabi and various filling in its middle. Then it should be rolled into a nori cone and dip in soy sauce. Now temaki-zushi can be eaten. In order to refresh the oral cavity, it is supposed to eat burns between separate portions of sushi. The photos offered in this article will greatly facilitate the cooking process.
Nigiri zushi Ingredients
Nigiri zushi was invented in Tokyo. It is permissible to eat this dish with your hands right on the street. Hand-rolled sushi is made from freshly caught fish. It is eaten fresh, literally a few minutes after cooking. Before you learn how to make sushi, turn to the list of necessary ingredients:
- king prawns (raw) - 4 pieces;
- muscle scallop - 4 pieces;
- assorted peeled fresh seafood without skin and bones - 425 grams;
- su-mixture - 2 servings;
- rice vinegar (for molding) - 1 tablespoon;
- pasta or wasabi powder - 3 tablespoons;
- salt, soy sauce, burning (for decoration) - to taste.
Nigiri Dawesi. How to prepare shrimp
Many housewives are interested in how to make sushi at home. Recipes with photos will help you master cooking faster. First you need to cook the shrimp.
- First of all, they should remove the shells and heads, while leaving the tails intact. Then each of them needs to be put on a cocktail skewer, a toothpick or a bamboo skewer so that when cooking they do not join into a ring.
- Now shrimp must be dipped in boiling slightly salted water. They should be cooked for two minutes, until they turn pink.
- After this, the shrimp should be pulled out of the water, cooled and the skewers removed from them. On each, it is necessary to make a neat longitudinal incision so that it opens. You do not need to cut the seafood in half.
- Then with the tip of a sharp knife you should pick up a black vein and carefully remove it. Now the "expanded" shrimp must be laid out on a tray.
Nigiri Dawesi. Cooking method
Hand-rolled sushi is prepared quickly enough.
- First, the scallop muscles should be cut along the middle . Cut to the end of the seafood is not required. Then the scallops need to be opened by an incision so that they take the form of butterflies.
- Now the fish fillet must be cut with a sharp knife into slices of size 7.5 x 4 cm, a thickness of 5 millimeters.
- After that, seafood and fish should be placed on a tray, covered with cling film on top and refrigerated well.
- Then the su-mixture should be laid out in a separate bowl. Next, in a cup you need to mix a quarter glass of water and vinegar. This water must be wet hands during the preparation of sushi. The photos published in this article will help you understand how to do everything right.
- Now the tray with seafood and fish should be removed from the refrigerator. Hands should be moistened with water and vinegar before cooking. After that, you need to scoop up with your fingers 1 tablespoon of su-mix. She needs to carefully shape the brick. It should be tight enough. Its size should not exceed the size of a slice of fish, which will cover it from above.
- Next, you need to take a piece of seafood or fish, rub wasabi into it, place it on the rice brick from above and gently squeeze.
- After that, you need to fold your palms in a cup and give sushi the shape of a smooth, neat mound. This must be done quickly so that the fish does not lose freshness from the warmth of their hands.
- Now the above process should be repeated until the fish and rice are finished.
Hand-molded sushi ready! Nigiri Dawshi is served in a la carte dishes. Top them with soy sauce.
Conclusion
Once you try sushi rolled by hand, you will certainly want to cook it yourself. After a short workout, the cooking process will seem surprisingly simple. This is the main feature of Japanese cuisine: a maximum of sophistication, taste, usefulness and a minimum of heat treatment. Products must be absolutely fresh, and their appearance and taste must remain unchanged. Observing these simple rules, you can create real Japanese dishes in your kitchen. Now you know how to make sushi. Enjoy your meal!