Main Ingredients:
1) ? Is Japanese, white, fine-grained.
1. 175 grams of rice should be washed with running water until it is clear.
2. In 250 ml of water, boil the rice for a couple of minutes and, after putting out the fire, leave the rice to swell under the lid for 10 minutes.
3. Remove the lid and leave the rice for another 10 minutes. Prepare the mixture: 1 teaspoon, without a slide, salt and sugar and 2 tablespoons. Rice vinegar, warm up.
4. Transfer the rice to the bowl by sprinkling it with the marinade, mix thoroughly with chopsticks. Approximate yield of finished rice 450 g.
2) Nori - dried and pressed seaweed leaves. Easily find in the store.
Poppies (rolls). Sushi in the form of a cylinder, twisted into a sheet of nori, which hides rice and all sorts of fillings. In some cases, the omelet replaces nori. The finished roll is usually cut into 6 or 8 pieces.
1. Take the nori sheet and lay it on the makis (bamboo mat) with a smooth side down.
2. With wet fingers spread the rice over the nori. And lay out the filling on its lower third.
3. Firmly hold the filler, fold the sheet from below upwards with the help of a makis.
4. Continuing to hold the filling, without hurrying, complete the curling of the roll.
5. Pay attention to the makis not wrapped in the inside of the roll.
6. Carefully remove the makis, and cut the roll into 6 equal parts.
Uromaki (roll on the contrary). Sushi is medium in size with two or more kinds of fillings.
A distinctive feature of Uramaki is rice outside, nori inside. The filling is located in the middle, wrapped in a nori sheet. Next comes rice, sprinkled with sesame seeds or covered with caviar.
1. Lay the nori on the bottom of the makis, smooth side down.
2.? Determine the rice on the surface of the sheet with some forward displacement (~ 1cm) to avoid the »snail» on the cut of the finished roll.
3. Now think about the look of the roll. After choosing the desired ingredient, slowly cover it with rice. If you decide to roll the roll into slices of vegetables, scrambled eggs or fish, then you need to leave the rice in its original form. Already at the very end you can lay out the necessary component on top and strengthen it from above with the help of a makis.
4. Cover the resulting layer with the second half of the makis. Turn everything together lightly pressing it with the palm of your hand. ? Replace the mat. Above you is the nori, and under it the rice is pining.
5. After add the favorite stuffing, raise the near edge of the makis, holding the filler and wrap the roll.
6. Make the desired shape with the maquis. Soaked in water with a knife, cut the roll into 6 equal parts. Spread Uramaki better with wet hands because of the stickiness of rice. It is better to cook directly before eating.
Temaki (cones). Large sushi in the form of a cone, twisted from nori and filled with various ingredients. ? Dimmer temaki about 10 cm and eat it with your fingers, because chopsticks do it uncomfortably.
1. ? Scrape a sheet of nori into the two halves with scissors. One take diagonally in the left hand and add a portion of a handful of rice.
2. Slightly flattened rice, add pre-prepared fillings.
3. Pressing the lower right corner of the nori, and holding the filler with your fingers, slowly wrap the sheet in the form of a bag. Finish the ends with a pair of crushed rice.
Nigiri (stucco sushi). A very common type of sushi. It looks like an oblong lump of rice formed by the compression of the palms. Seasoned with wasabi and topped with a delicate piece of filling. You can also tie a nigiri with a strip of nori.
1. Give the oat pieces of rice to an oval shape.
2. A piece of fish fillet on one side, sweeten the wasabi. Continuing to hold the fingers of the fish, put rice on top and give the finished appearance of the nigiri with two fingers.
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