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)
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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