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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