Aunque lleva algo de tiempo a veces merece la pena dedicar un tiempo a preparar sushi, aquí os dejo mi receta.
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Podemos rellenarlo de verduras, atún con manzana, salmón ahumado o surimi, pescado marinado como para el ceviche, tortilla francesa...
Los productos asiáticos los he comprado en LIDL (Vitasia), aunque podéis encontrarlos en tiendas especializadas y algunos supermercados.
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1 paquete de algas Nori
1 vaso de arroz
Agua
1 cucharadita de azúcar
1 cucharadita de sal
1 chorro de vinagre de manzana
Surimi
1 aguacate
2 zanahorias
1 pimiento rojo
1 pepino
1 lima
Salsa de soja
Salsa teriyaki
Semillas de sésamo
1 tubo de pasta wasabi
1 esterilla de madera
Film o papel de aluminio
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Preparación:
Lavamos el arroz hasta que el agua salga clara para quitarle el almidón, lo cubrimos con agua y cocinamos tapado unos 15-20 minutos. Apagamos el fuego y dejamos reposar tapado otros 10 minutos.
En un cazo ponemos el vinagre el azúcar y la sal y calentamos hasta que se disuelva.
Dejamos templar.
Extendemos el arroz sobre una bandeja, echamos por encima el vinagre con azúcar y sal y abanicamos o dejamos enfriar.
Cortamos las verduras en tiras y reservamos, podemos echar jugo de lima sobre el aguacate para que no se oxide.
Para los maki (alga nori - arroz - relleno) extendemos la esterilla, la protegemos con film o papel de aluminio y colocamos el nori con la parte rugosa hacia arriba.
Con las manos mojadas cogemos el arroz y ponemos una capa sobre el nori, dejando libre un lado para cerrar el rollo.
Ponemos en el otro lateral los ingredientes del relleno cortados en tiras.
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Cerramos el rollo con ayuda de la esterilla y mojamos el trozo de alga que dejamos sin arroz para que se pegue.
Presionamos bien, envolvemos en film de plástico y reservamos en la nevera.
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Sacamos de la nevera y cortamos en medallones.
Servimos con las salsas y el wasabi.
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Although it takes some time sometimes i like taking the time to prepare sushi, here I leave my recipe.
You can fill it with vegetables, tuna with apple, smoked salmon or surimi, fish (marinated as in ceviche), omelet ...
I have bought asian products in LIDL (Vitasia), but you can find them in specialty stores and in some supermarkets.
Ingredients:
1 package of Nori seaweed
1 cup of rice
Water
1 teaspoon of sugar
1 teaspoon of salt
1 jet of apple vinegar
Surimi
1 avocado
2 carrots
1 red pepper
1 cucumber
1 lime
Soy sauce
Teriyaki sauce
Sesame sedes
1 tube of wasabi paste
1 wooden mat
Film or foil
Preparation:
Wash the rice until the water runs clear to remove the starch, cover with water and cook covered about 15-20 minutes.
Turn off the heat and let stand covered 10 more minutes.
In a saucepan put the sugar, the vinegar and the salt and heat it until it dissolves.
You can fill it with vegetables, tuna with apple, smoked salmon or surimi, fish (marinated as in ceviche), omelet ...
I have bought asian products in LIDL (Vitasia), but you can find them in specialty stores and in some supermarkets.
Ingredients:
1 package of Nori seaweed
1 cup of rice
Water
1 teaspoon of sugar
1 teaspoon of salt
1 jet of apple vinegar
Surimi
1 avocado
2 carrots
1 red pepper
1 cucumber
1 lime
Soy sauce
Teriyaki sauce
Sesame sedes
1 tube of wasabi paste
1 wooden mat
Film or foil
Preparation:
Wash the rice until the water runs clear to remove the starch, cover with water and cook covered about 15-20 minutes.
Turn off the heat and let stand covered 10 more minutes.
In a saucepan put the sugar, the vinegar and the salt and heat it until it dissolves.
Let temper.
Extend the rice on a tray and pour the vinegar with sugar and salt over it. Let cool.
Cut the vegetables into strips and reserve, we can pour some lime juice over the avocado so it will not rust.
For maki (nori - rice - filled) roll out the mat, protect it with plastic film or aluminum foil and place the nori with the rough side up.
With wet hands take the rice and put a layer on the nori, leaving a side to close the roll.
On the other side put the filling ingredients cut into strips.
Close the roll with the help of the mat and dip the no rice part of the seaweed to make it stick.
Well pressed, wrap in plastic wrap and reserve in the refrigerator.
For the California roll (sesame - rice - nori - filling) put the rice covering all the seaweed and covered with sesame seeds, turn around and put the filling on the other side of the nori.
Close the roll letting the rice on the outside.
Take out of the fridge and cut into medallions.
Serve with sauce and wasabi.
Extend the rice on a tray and pour the vinegar with sugar and salt over it. Let cool.
Cut the vegetables into strips and reserve, we can pour some lime juice over the avocado so it will not rust.
For maki (nori - rice - filled) roll out the mat, protect it with plastic film or aluminum foil and place the nori with the rough side up.
With wet hands take the rice and put a layer on the nori, leaving a side to close the roll.
On the other side put the filling ingredients cut into strips.
Close the roll with the help of the mat and dip the no rice part of the seaweed to make it stick.
Well pressed, wrap in plastic wrap and reserve in the refrigerator.
For the California roll (sesame - rice - nori - filling) put the rice covering all the seaweed and covered with sesame seeds, turn around and put the filling on the other side of the nori.
Close the roll letting the rice on the outside.
Take out of the fridge and cut into medallions.
Serve with sauce and wasabi.
Yum
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