Japanese cuisine: make your Californian maki
Perfect cooking and seasoning!
For perfect cooking rice, it gets tough. The rice sushi needs to be washed until the water is clear. And to be sure of cooking it is better to have a rice cooker or a cooker rice Tupperware magic that lets you do it all: wash, season, mix and cook rice quickly in the microwave.
For seasoning, nothing more simple: in a bowl, mix a little vinegar rice, a little sugar syrup, a little salt and a sprig of umeboshi vinegar (Japanese plums). For the proportions, it is according to each and the quantity of ricethe best is to taste, taste and re-taste.
The delicate art of Californian maki
You have in front of you film paper placed on the bamboo sushi mat, nori seaweed, your rice cooked not far away, a container filled with water and a large knife. It's now up to you to play! Put a layer of rice on the film paper, place over the nori sheet and garnish with Salmon, and D'lawyer on a width. The crucial moment is approaching: roll while compressing the rice to make a round almost perfect and that the roll sticks well. You succeeded ? Now just remove the film, roll your beautiful maki in toasted sesame and cut it.
The trick : you must wet your knife in water slightly vinegared between each cut so that the rice do not hang.
The must of the must : roll up a thin slice of Salmon fresh or smoked around your makis. It's pure happiness.
For perfect cooking rice, it gets tough. The rice sushi needs to be washed until the water is clear. And to be sure of cooking it is better to have a rice cooker or a cooker rice Tupperware magic that lets you do it all: wash, season, mix and cook rice quickly in the microwave.
For seasoning, nothing more simple: in a bowl, mix a little vinegar rice, a little sugar syrup, a little salt and a sprig of umeboshi vinegar (Japanese plums). For the proportions, it is according to each and the quantity of ricethe best is to taste, taste and re-taste.
The delicate art of Californian maki
You have in front of you film paper placed on the bamboo sushi mat, nori seaweed, your rice cooked not far away, a container filled with water and a large knife. It's now up to you to play! Put a layer of rice on the film paper, place over the nori sheet and garnish with Salmon, and D'lawyer on a width. The crucial moment is approaching: roll while compressing the rice to make a round almost perfect and that the roll sticks well. You succeeded ? Now just remove the film, roll your beautiful maki in toasted sesame and cut it.
The trick : you must wet your knife in water slightly vinegared between each cut so that the rice do not hang.
The must of the must : roll up a thin slice of Salmon fresh or smoked around your makis. It's pure happiness.
