How to make sushi without seaweed
How to make sushi
Would you like to learn how to make sushi at home? For example that Maki sushi one of the most famous. The roll of cooked rice taking fish in marinade or other ingredients. It's one of the hottest Japanese dishes. Little known in Spain decades ago, we find sushi prepared right up to the supermarket. In another article of Okdiario recipes we made with Chicken Curry today, you will learn how you Being able to prepare sushi at home without preservatives using only natural products.
The sushi technique has emerged as a means of preserving food
The word sushi is derived from the combination of two other Japanese words: "Do", which is the name for Is vinegar, and "shi" which is the suffix for rice.
Although known as a Japanese dish, sushi is originally from China. It appears that it originated in the Southeast Asian region in the second century AD. At that time, they were looking for a way to keep meat and fish fresh for as long as possible. When marinating meat or fish in products such as rice vinegar, salt and sugar (all with a preservative effect) and then coated with rice, they were able to extend their shelf life by months. When it was time to eat it, they removed layers of rice and ate the meat or fish that was in the rice roll was located.
We all know the drying power of rice (the trick of rice to dry the cell phone, it works). In China and Japan, they found that the fish soaked in vinegar was rolled into rice, fermented, dried, and had a much longer shelf life. There is a wide variety of sushi such as Nigiri sushi are in rice wrapped fish or seafood slices, or maki sushi, which is made from nori seaweed.
Prepare sushi step by step
To do it, we do the rice on one side, and then the filling, nothing better than knowing how to make homemade sushi, as a recipe.
You have to have the rice on one side and what you put in the rice on the other Page give, prepare and then wrap with the nori seaweed.
Ingredients for 6 servings
- 400 g special sushi rice or long rice
- 6 tablespoons rice vinegar
- 6 nori seaweed
- 850 ml of water
- 1 ripe avocado
- 150 g smoked salmon
- 1 egg in tortilla
- 1 tablespoon of grated ginger
- A mat for rolling sushi (in bazaar shops)
- We put the rice to soak for 3 hours, then we use a colander and set the rice to drain.
- Fill a saucepan with 850 ml of water and cook the rice until it boils, uncovered. As soon as it boils, cover the saucepan, lower the heat and cook for 15 minutes . After cooking, cover the container and let it stand for five minutes.
- Add the tablespoons of vinegar, drain, let the rice cool, put Place it near a fan or leave it for at least an hour.
- Place the mat on a flat surface and place on the paper foil the algae leaves and on the algae the rice . Spread the rice with a spatula.
- We beat the egg and make an omelette, cut it into pieces. Mix the ripe avocado with the tortilla and salmon in a bowl and sprinkle with grated ginger. On the rice in the middle, we only put the filling horizontally in the middle.
- Now we can Help you with the mat to roll up the rice.
Once we got the roles, we removed the film we had under the algae. Cut the buns and add a little soy sauce.
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