Japanese food: sushi recipe and the secret of rice

The Sushi is a dish that is part of the Japanese diet that has become popular internationally and today can be found in Japanese restaurants present in all cities and other varieties that offer this dish, that level of popularity we could equate Italian pizza, and like this, the original recipe suffered hundreds of variations and adaptations to the local cuisine of each site.

The word sushi could be translated as "vinegared rice" because the word its Japanese for "rice" and rice vinegar shi. Originally, this Japanese dish, sushi, rice is cooked whole life but has been seasoned with rice vinegar, and is accompanied by fish, vegetables or even fruit in their boldest versions.

Making sushi is easy, although it is difficult that the first time we do is perfect. The most difficult step is to roll it up, but practice will help us overcome this barrier easily.

Since rice is the common ingredient in all varieties of sushi the first step will cook rice in perspective, neither crude nor past, has to be a little sticky due to starch, to help us to prepare this dish.

RECIPE VIDEO JAPANESE SUSHI AND COOKING RICE (GOHAN)


RECIPE SUSHI, THE MAKI

A maki sushi is the part which is wound by a nori seaweed and rice has a unique ingredient in the center. The most classic ingredient is a fish, tuna or salmon, but today we have varieties that carry fish instead of mango, avocado, cucumber, canned mussels or other ingredient, the limit is your imagination.

INGREDIENTS

- 1 nori
- 250 grams. sushi rice cooked and seasoned with rice vinegar
- Red tuna
- Cream Cheese

In our case, we will make the classic tuna maki, so the first step is to choose the tuna must meet these criteria to be quality:

- It rosy, that is not too red because it would mean that bled.
- It is not advisable to have black spots, as it would signal a poor blood clotting.

Cutting the fish has to be elongated in the form of cubes (rectangles) elongated. The correct name of this geometric figure is a cuboid. The piece has to be long and to remember that then cut it into eight pieces to build our maki.



HOW TO MAKE SUSHI RICE

Rice must be washed several times to removing the starch, and then remember not uncover once cooked. water twice put rice, cook until about 15 minutes, then, without unclog have to let stand 15 to 20 minutes. Once it has rested and has cooled, we put the rice in a bowl and add rice vinegar and stir.

Council trick: Japanese rice cooks cooled with a fan, never with cold water or in the refrigerator.

The nori has two faces, one bright and one that does not shine. We will place the shiny side down in the center of a mat for a purely aesthetic issue.

Once we cooled rice, we moisten hands so that we are not sticking rice to work with him, we catch the rice without muss and give out evenly over all the algae with a height of about 1 cm. What we spread over cream cheese to transmit more softness to maki and put the strip in half bluefin tuna maki and we can roll it up. Now only will we cut into 8 pieces and serve.