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Monthly ArchiveOctober 2016

Conjunto Sushi

Sushi recipe

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Japan has made of raw fish an art … who has called Sushi “referring to the combination of mixed ingredients with vinegar, sugar, salt, fish, seafood, meat, raw vegetables or cooked rice”. Its origin comes from China, being adopted by the Japanese and transforming it into what we know today. Beyond Japanese borders, the most common variety of Sushi, as maki “maki” or nigirizushi “nigiris”, becoming extended to sashimi, a dish of raw fish rice although lacking.

Sushi is a dish of simple ingredients and habitual existence in the home of anyone rice steamed, washed with a little rice vinegar, sugar and salt, once it has been vaporized. The sushi is one of the best known in the world and in any corner of the planet you go dishes, you’ll find around a glance.We offer a delicious recipe for Sushi and that you can present to your partner, friends or family with glamor and beauty that you would present it in a specialized restaurant, enclosed with the kit you. Gaze at the taste, presentation, creating a unique atmosphere and everything done for you … to wait! Bootstrap, Coverin helps you pay attention to details and to create a more beautiful world.

Presentation Kit Sushi

Sushi Maki

Ingredients:

  • · 250 grams of Special Rice for Sushi “preferably”
  • A sheet of Nori
  • 50 grams of Tuna loin
  • 50 g Salmon filet
  • 25 grams of Trout roe
  • 1/2 Aguacate
  • 1/2 Celery stalk
  • 1/2 Cucumber
  • 1/2 cup Sugar
  • 1/2 cup Mirin or rice vinegar
  • Water
  • Wasabi
  • Pickle Ginger

Soy Sauce Preparation:Wash with water 250 grams. Rice, thus removing part of starch which has rice.It is recommended to use a special type of rice, but if you grab unwary, you can opt for basmati rice or regular white rice.We put the rice in a saucepan, cover the amount of rice with the same amount of water, putting the fire until it begins to boil. At that moment begins to boil reduce heat to medium gas and cover the pot, this way we prevent steam from escaping.After ten minutes, we will quench the fire and keep resting for another ten minutes.

Then, in a small bowl, we mix 1/2 cup mirin “rice vinegar” with 1/2 cup of sugar, we beat all well to dilute it well, pour this mixture over cooked rice; we remove it and remain in the pan covered until the rice absorbs the liquid.

When it has been absorbed, we extend the rice on a tray or source and blow to accelerate the process of cool. After this joyous step, we prepare the filling: cut the salmon and tuna into thin slices, likewise will cut celery and cucumber. Finally we cut it into 2 parts avocado, remove the bone and extract the pulp.

Then two sheets extend Alga Nori, moistened with a little water to roll up, the two mats extend used to blow the preparation and creation of this dish, it is to roll salmon and other for tuna.We cover both sheets with rice and let the top a good free piece, this way we can put the rest of the filling and then roll it up. We began to roll up the leaves Alga Nori, preventing rice in one of the two, placed over a portion of tuna and add a little cucumber and avocado sideways, falling while in the other roll place a some salmon and celery next, having been cut julienne (thin strips).

We wrap mats, preventing the product placed on both sides overflow. Once created the roll, we remove the mats and present sushi rolls on the table ready to cut with a sharp knife, which will wet the edge of it in a little water, which will make the cut is easier and perfect to perform.

We prepare the tray where we want to present it on the table in the form of slices * sushi *, and to decorate, place some roe trout or other fish of our taste.

In a separate bowl will place the pickled ginger; in another soy sauce; in another wasabi; You can mix the three or circumvent, tasting the different flavors.

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