Prepare sushi at home?

Japanese gained tremendous popularity.Japanese dishes have an unusual and memorable taste is very beneficial to health: it is believed that Japanese cuisine - one of the healthiest in the world.Japan is known for incredible longevity and a huge number of centenarians, and the number of overweight people and there is an unprecedented low of about 0.2% - all largely due to a special meal.The main components of Japanese dishes are seafood, including seaweed, vegetables and rice.The most widely outside Japan got the land, consisting of seafood and rice.There are various rumors about the sushi bars and dishes that are prepared there, and the prices there because of their popularity is quite high, so many fans of Japanese cuisine find a way to prepare sushi at home.

prepare sushi at home is not as difficult as it might seem at first glance.Of course, the result is not ideal - in Japan it is considered that in order to learn how to make good sushi chef must be 5 years old, but who said that a cook in our ins

titutions must undergo such training?So we can safely begin to make sushi at home, and after a while they will get no worse than in sushi bars.

To make sushi at home, you first need to decide on their grade.Most likely, it will roll with a stuffing (poppies).It is best to give preference to seafood, preferably not wet, as in our latitudes is extremely difficult to find quality and fresh raw fish, squid, shellfish and other marine life.By the way, even in Japan are rarely eaten raw fish that we would have heard about it either.It is also often used vegetables such as cucumber, avocado, pickled pumpkin, sweet pepper.And most importantly, without which the sushi at home is not exactly turn out - Makis bamboo mat to form rolls.For beginners cooking sushi at home can ease the kits, which contain all the necessary components, including a rug, all sauces, nori - all but filling.

addition to filling for rolls, we need sheets of dried kelp and other seaweed, called nori so, and rice, preferably special, but fit and some sort of round.You also need to stock up on their favorite Japanese seasonings such as pickled ginger, soy sauce, wasabi.Our products replace them impossible.

Choice nori - a very important stage.Most of the products in our market is very low quality, and in the preparation of such sheets will crumble and sprawl.For sushi at home is better to use nori categories "Gold" and "Silver", or A and B on the other markings, as other categories to prepare rolls are not suitable because they do not have adequate ductility.Unfortunately, commonly commercially available is not the above categories nori "Red", or C. In principle, it is possible to try and use them, but rather before them roll wrapped in several seconds to hold them above the hot steam.Yes, the dark leaves in the package - the denser and more aromatic nori.

most important stage of preparation regardless of preparing sushi at home or in a restaurant - cooking rice.Rice for sushi requires careful preparation: about an hour before cooking it should be cleaned to such a state that the water became completely transparent and then leave to dry for an hour in a colander.Then start cooking.In a deep pot put the rice and fill with water so that it fills the capacity of not more than one-third (about 250 ml per 200 g of rice).Before the water boils, you can add a bit of water Conboy - this will give the dish a special alga delicate flavor.To boil rice need to bring to medium heat, and cook - on very low for 10-13 minutes, all with the lid closed.After all the water boils away, you leave the pan under the lid closed for another 10-15 minutes to figure "reached".At this time you need to prepare a mixture of Art.l.rice vinegar (you can substitute white wine), sea salt and half hours. l.sugar, then adding to it in Fig.Salt can not put, it is possible to replace the conventional, as well as some cooks added sake spoon to impart flavor.Stir rice in the usual way is impossible - it is necessary to carefully turn so as not to break the grains.When cooking rice rolls should not be hot.

Further Makis put a sheet of nori: depending on how thick or thin rolls you do need to take a leaf or half.On nori rice laid layer thickness of 7 mm, evenly except for the edges - there are supposed to leave about a centimeter free to fix the roll for heavy rolls - 1.5-2 razabolshe.You can miss the mark in the middle lane and put wasabi selected toppings - no more than 3 components for thin and no more than 5 for thick rolls.

With Makis form a tight roll and repeatedly scroll forward and backward to make it as tight as possible, unwrap the mat and a very sharp knife cut into rolls ready.That's all.