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Sushi - arming

The main tool for preparing sushi is called makisu. It is a mat made from thin bamboo poles, together with cotton string.
When rolls are done carrying rice on the outside, the plastic film lined the beads do not stick or get between the rods, which is very inconvenient to clean. The mat must be thoroughly dry. If there is something wet seaweed sheets get wet when you make the rolls, making lasting less or break.

The seaweed sheet has 2 sides, one smooth and one grooved. In any roll is due to the slotted side up on the mat, and that the smooth side will roll it out, making it more aesthetically finished roll.

cut leaves usually come in a standard size, about 21 x 18 cm. When we speak of cutting paper in half, will be 10.5 x 18 cm. Obviously, when we use half a roll sheet will be smaller, so it takes less filling.

for filling the rolls cut into strips of different thickness the ingredients, so with or supplementing the same length as the seaweed sheet (18 cm). The thickness is usually 1 cm, but personally, I like thicker cut salmon or cheese, making a difference in the final drawing.

You must have a very sharp knife to cut the rolls. A simple technique we can not forget is to have a bowl of water near where get wet the knife between cuts to remove the lump of rice and make cutting knife and clean and effective. He wets the knife blade dipping in the bowl and then we turn to give a few taps with the handle on the table, to clear the excess water from the blade. Another way is to have a very clean cloth dampened with water to start cleaning.

Similarly, how to handle the rice with your hands, we dip our fingers water constantly to prevent sticking to us.

Al emplatado we must consider two things traditionally use five basic colors: red, green, yellow, black and white. And generally use square plates if the sushi is round, and vice versa. The cook in his book Harumi displays a list of good ideas, fostering creativity for the enjoyment of our senses. Among other things recommended, as the Japanese use, decorate the table with leaves of plants of each season.


types of sushi


hosomaki

also known as Nori Maki. Is the typical roll wrapped with nori seaweed on the outside.
We put
half sheet on the mat, with the shiny side down. Expand on it a layer of about 5 mm of rice (shari), leaving 2 inches free at the top (the upper left is further away from the body). At that margin is free of rice, put 2 or 3 grains of rice, which function as adhesive to the roll end. We offer a line of wasabi in the middle of rice, and on it a flavor of choice. For example, pink salmon. Being a small roll can not put more than one or two thin ingredients. Else, we can not close it. Using wind on the mat, not too tight because the padding will by-side, then cut the roll into 8 equal parts. Here we have our rolls. The most common combinations of ingredients to fill are: salmon and wasabi, cooked spinach and white sesame, kanikama (fish rolls flavored salmon and crab) and avocado, tuna and chives, cucumber and salmon, omelette, cooked celery and carrots, hearts of palm and Philadelphia, etc. Iwao Komiyama The chef also recommends the use of mayonnaise.


uramaki

So we called the roll with rice on the outside. To arm the mat must be covered with plastic film.

Place half a sheet of seaweed on the mat and cover the whole seaweed and rice, giving 5 mm approx (if you decide to roll with a whole sheet of seaweed, will be a Rollot. So I recommend you to cut the roll into pieces, try to be sliced \u200b\u200bas thinly as possible. Rinse thoroughly the edge of knife between cuts.) Then sprinkle to taste over rice with black sesame (another roll can go with white sesame and other fish eggs, for example) and we turn the seaweed with rice, rice being down on the film. Amid the alga put the ingredients to the filling. The most common combinations are: crab meat or kanikama with avocado and shredded cucumber, salmon and Philadelphia cream cheese and avocado. As I always say: explore. Finally wrap and cut into 8 or 6 rolls (4 is a disastrous result for the Japanese, just as in our culture is 13).


NOTE: some rolls, both with technical or Uramaki hosomaki can carry out avocado, cucumber (Narutomaki), fish and thick to thin pancakes. Once you have mastered the technique of winding the mat, you can try different combinations.


futomaki

big roll is a typical Japanese, which can be filled with up to 5 to 7 Complete (follow hosomaki technique but with an entire sheet nori).

Place 1 whole sheet of seaweed on the mat and cover with rice, leaving 3 cm free at the top. place the combination of ingredients you want in the center. Carefully wrap and cut into 6 or 8 units.


Niguiri

This variety is not a roll. But it is more simple, although the technique to make niguiri is almost an art that takes years for professional sushi chefs in Japan. The procedure to arm bears exact positions of the fingers and hands, using left and right turn. But do not panic. We will see an easy procedure to perform. Basically

niguiri is a flattened oval ball of rice with a slice of the same size over salmon (or seafood such as shrimp. This is prepared in a special way that is open and flat). There are also vegetarians (takes over avocado, cucumber, steamed asparagus, hearts of palm. Let yourself be creative) or egg (soft tortilla). The market should have a rectangular measurement to cover the surface of rice. A base measure is 6 cm long and 2.5 cm wide. Molded

hand a "finger of rice, flattening with the thumb. Place a dab of wasabi on it, and immediately place a slice of salmon or whatever. Press gently with your right index and middle fingers against the finger salmon rice in your left hand in a recessed (so it does not scatter rice). The market is slightly curved downward at their ends, "embracing" the rice slightly. As ornaments can cut a strip of seaweed 7 x 1 cm, and tie the niguiri as wide as a belt.

The council is to prepare beforehand a lot of "fingers of rice", and then begin to put them over the slices.


There are other varieties such as Temaki (seaweed cone filled, similar to the ice cream cone), Gunkan ("finger of rice whose edges are formed with a strip of seaweed, 9 x 4 cm, leaving a whose ass would cup rice and seaweed walls, which is filled with such fish eggs, or cheese wasabi cream and sprinkled with black sesame), Oshi Zushi (sushi budinera Mold. The lining a pie pan with plastic wrap, they use a wooden mold called Hako-, and placed in a layer of smoked salmon, to unmold be up-, then a layer of rice with 1, 5 cm, we press gently to compact but without crushing, is a seaweed cut to size of the pie pan or a layer of salmon, and a 2 cm layer of rice, and re- squeeze gently. We turn and take out), Chirasi (served as a sushi dish) and the variety Sashimi (slices are sliced \u200b\u200braw fish with a finite technique that takes a long time to know each fish and cut. There is no rice here . Decorate with vegetables fresh).


(information extracted from the books "Harumi's Japanese Cooking" by Harumi Kurihara, editorial Grijalbo, "Japanese Cooking" with recipes from Rumiko Suzuki, books Origo, "Oriental Cooking" by Iwao Komiyama, Editorial Bonum)

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rolls Sushi - Sushi

To prepare sushi we must consider some basic ingredients, but we must never abandon the possibility of improvising replacing things that do not meet. I think the filling is the most susceptible to change. In fact, the sushi we know today is the result of numerous additions. For example, avocado or cheese philadelphia, fruits of Western concern today are completely accepted in Japan. Recall that the sushi was originally only raw fish and rice. The "frills" that have been added over time to respond to the curiosity of our palate. One of the precursors to make creative inclusions in sushi recipes is chef Iwao Komiyama, who never ruled out the use of the fruits of each season and are at our fingertips, as well as typical regional products. Each country, each region has its characteristic ingredients. Today is broadcast a television program that Iwao called "Asia America" \u200b\u200bafter the merger of customs and tastes.

(Those who live in Montevideo, Uruguay, I recommend visiting the site called "Bamboo", located on Calle San José, in front of the Head-Yi-street crossing from corner to corner diagonally. You will find everything necessary. Now Shop supermarkets have included English nori rolls needed to make, and also a japonica rice variety)

common Ingredients

Wasabi:
is a typically Japanese plant that grows in water pure and clean. It uses the root, similar to a tapered radish, which is grated and pastries which can be prepared a spicy flavor, similar Mustard-counters to slightly sweet taste of rice. When we serve the sushi dishes, the rolls are usually accompanied with a small ball of wasabi to each diner is served at home. It comes in powder form to mix with water or knob. Eye that is very hot. It is also used in stuffing the rolls, spreading a line on rice, especially before putting the fish in the landfill. Or use a touch on the ball of rice salmon paste during the assembly of niguiri. Nori Seaweed

:
Prints glossy dark green and crispy dried seaweed that is not only used to wrap the rolls, but also for decorative strips on the range niguiri called sushi, or chopped for chirasi.

shiso leaves:
Served finite cut it with sushi and sashimi. For these latitudes is often used to decorate the cilantro.

Sesame seeds: White or black
used to decorate the seaweed rolls upside-ura-maki or for inclusion in the fillings with white cheese or fish.

Gari:
is the name that refers to the pickled ginger. Along with the wasabi and soy sauce are typical sushi accompaniments. You can prepare easily. I give you the recipe: take about 200 grams of ginger, a couple of big-unit, peel and cut lengthwise into very thin slices (crosswise). Soaked in water for 30 minutes to remove the bitter taste. Drain and cook in 1 liter of water about 15 minutes or more, until tender. Drain and spread on a cloth or paper towel and sprinkle with salt. Let stand about 15 minutes. Mix two cups of rice vinegar or plain white vinegar with a cup of sugar and add the ginger. If desired, you can add a touch of red color. Allow to marinate in this mixture at least 3 days before use. After preparation can keep it in the refrigerator in a cool place in a covered container and lasts about a month.

short grain rice japonica:
Once prepared and seasoned is called Shari. It should be bright and just right. Fundamental to the preparation of the rolls.

Soy sauce:
is a salty sauce made based on soy beans are fermented. When we serve sushi, usually accompanied by a small bowl for each diner. The classic is to take the roll with the sticks and just soak in it. If this is a niguiri (rice ball with something on top, like a slice of salmon), the wet side of the meat. I recently saw a documentary and the Japanese restaurant owner said it was more appropriate to grasp the hand rolls. That was now common. Each with his book ...

Teriyaki Sauce: Mix 4 tablespoons
soy-mirin 2 tablespoons sweet rice wine, or sherry, 2 tablespoons sugar, 4 tablespoons of water and a pinch of ginger striped. Is ready. It also serves to foster and dip our rolls.

Onion Salsa: Mix the juice
or the scratch of a sweet red onion, onion-common failing, juice of one lime or lemon, 3 tablespoons soy sauce, dash of mirin or sherry, dash of cilantro or ultra small chopped parsley. Let stand at least 1 hour and strain. Ready to serve as accompaniment.

sake sauce: Skip a shallot
or small chopped onion in olive oil, add 150 ml coconut milk and 1 cup of sake (served sherry or vodka as well.) Season, strain and serve as accompaniment.

Drink:
Sake is Japan's most traditional beverage, but the sushi can be served with sauvignon blanc wine or even beer. Currently, the sushi is often used as "chopped" in the clubs of the nightlife of Japan. Stuffed



Fish:
is generally crude and often used as salmon and tuna (his taste is mild when raw). But when used are cooked and peeled shrimp. You can also use smoked salmon sticks or crab kanikama or substitutes. I once saw Iwao prepare sashimi. For those who do not support raw fish, offered this alternative. It had very thin slices white salmon in a bowl. And then to decorate it all with a bouquet of carrots and cucumber, hot olive oil sprinkled on the fish market, which gave them a "baked." They are also used to decorate fish eggs and even as a filling in temaki (cones) or gunkan (cups).

Tortilla:
As rice is a touch sweet, tortilla too. It's easy. Beat three eggs slightly with fork, add a spoonful of sugar and an optional pinch of salt, a touch of white liquor. Make any tortilla in skillet preferably square (it's easier to cut into strips to stuff include rolls, or the niguiri rice ball).

Cheese:
While the tofu is more emblematic cheese used in Japan, sushi is used philadelphia or ricotta cheese, more firm and dry (if wet can disarm the rolls. Therefore neither using frozen fish. At aguarse can boycott the form of rolls)

Vegetables:
The most commonly used are crude, such as avocado or avocado, cucumber and green onion. Also chives or boiled carrots and cut into strips.


(information extracted from the books "Harumi's Japanese Cooking" by Harumi Kurihara, editorial Grijalbo, "Japanese Cooking" with recipes from Rumiko Suzuki, books Origo, "Oriental Cooking" by Iwao Komiyama, Editorial Bonum)

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ingredients - cook the rice

The origin of sushi is associated with a prehistoric method of marinating the fish practiced in Southeast Asia. The mountain people kept it between layers of rice, which produced the fermented lactic acid, an effective preservative. Rice served as a container only during the time of fermentation lasting (up to one year) and did not eat.

In the seventeenth century, discovers a formula to add vinegar to the rice, thus speeding up the fermentation process, significantly improving the taste of rice, giving rise to the custom of eating next to the fish.

The nori-maki (seaweed roll) was created around 1820 and appeared in vegetarian cuisine associated with the Zen temples

The nigiri-zushi arrives in 1824, when he first served sliced fish and seafood on a piece of rice.

The eighties marked the advent of sushi in the West, primarily in Europe and the United States, where new customs assimilated then popularize even in Japan. This is the case of the use of avocado or the idea of \u200b\u200bwrapping the rolls with rice on the outside.

known in the West only a small part of what actually is sushi, with the rolls (rolled up) the basics that make up.

exist in the world more than 8,000 varieties of rice, different sizes, colors, aromas and starch. For the sushi is often used short-grain Japonica (replaceable Double Carolina).

Some elements of sushi have remarkable properties. For example, vinegar helps digestion and many cultures have used as a tonic, as it prevents fatigue and reduces the risk of high blood pressure. The Wasabi (Japanese horseradish, the mustard-like flavor) is rich in vitamin C. The Gari (pickled ginger) strengthens the body's defenses and relieve stomach pains.


Rice for sushi:

seasoned rice is the base of sushi. The recipe I'm going to pass is based on 1 kg of rice, which is then boiled in about 2 kg approx. So imagine that this will make plenty of sushi for about 8 people (depending on how much to eat!). We put

then 1 kg of rice in a dish and wash (being careful not to break the grain) with water to remove starch. We recommend rinsing gently, without rubbing, about 5 to 7 times, which does not exceed a total of 5 minutes. After that time we run the risk that the rice absorbs too much water and break. It is advisable to leave it lying in a colander covered with a cloth for about two hours. In a television program, let the chef Iwao recommended 8 hours sleep.

Put the rice in a saucepan and cover with water up to 2.5 cm above the rice. From the moment the boiling process will take a total of 35 minutes (always with the pot covered) which is divided into three periods: 10 minutes on high heat, 10 minutes over at least 15 minutes of rest. At the end of the 35 minutes we can uncover the pot and pour the rice in a Hangiri (source of timber to cool the rice) or plastic dish. There should be glass or other material to transmit heat, continue cooking it. How to remove the rice from the pan should be careful too. We inverting the pan turning out the source, if you previously have separated the rice from the edges of the pot with shamoji (a wooden spatula.)

Rice prepared in this way is called Gohan. If we add the seasoning for sushi has to be renamed Shari.


Dressing for sushi rice:

To use this amount of rice to mix to 200 cc (or 1 cup) rice vinegar (typically Japanese) or alcohol, 100 grams (or half a cup) sugar , and 1 teaspoon of salt. Optional elements can add 1 tablespoon mirin (sweet rice wine) or sake , or any white drink vodka, or even sherry, and 1 piece of Kombu (dried seaweed). This dressing is best if it is prepared 3 days before and let it stand.


Returning to the explanation of the preparation of rice, we had stayed at the point where you turn out the rice in a bowl. A From then slowly pour the dressing, stirring gently with wooden spoon to horizontal movements, so that the rice is impregnated and not crushed. While adding the dressing must be turned on a fan near the rice or do it the old fashioned way: give Vientito with a fan. Once warm or cold cover it with a damp cloth and let rest at least 1 hour before using.



(information excerpted from the book "Japanese Cooking" with recipes from Rumiko Suzuki, books Origo, "Oriental Cooking" by Iwao Komiyama, Editorial Bonum)