Baixe Sushi - passo a passo e outras Notas de estudo em PDF para Gastronomia, somente na Docsity! Sushi Tutorial Sushi Related Japanese Words and Phrases • Sushi - Literally, "sticky rice," but in general, refers to anything made from the sticky vinegared rice. • Nori - Dried and pressed sheets of seaweed. • Maki OR "norimaki"- Regular old seaweed on the outside sushi roll. • Futomaki - Super big maki roll using a whole piece of Nori, rather than half. • Ura Maki - Inside out roll. • Temaki - Cone shaped hand roll. • Nigiri - A topping laid over a small bed of rice. Usually, this is fish, but you can use any veggie you like. ;) • Onigiri - A plain old rice ball filled with fun stuffin's. • Kappa - Cucumber (Kappa maki = cucumber roll). • Kombu - Kelp Maki For sushi, use a short grain sticky white rice (usually labeled as "Sushi Rice"). I used 2 cups of uncooked rice here. I've found this at both my local grocery stores and the local Asian grocery stores. It's always cheaper at the Asian markets. Rinse the sushi rice that you are going to cook until the water you are rinsing it in remains clear, not cloudy. You will probably have to change the water several times. I find it's handy to put the rice into a large fine mesh strainer and then lower the strainer into a bowl of water, so I can remove the rice and change the water easily. If the water still looks cloudy, rinse again. Fluff the rice a bit in the pot so it won't pour out into the bowl all in one big clump. Remember, this is STICKY rice. Transfer the rice to a non-metallic bowl. Metal will interact negatively with the vinegar that the rice is seasoned with. Season the rice with 2 TB rice wine vinegar for every cup of uncooked rice that you started with in the pot. I don't like to use rice wine vinegar because a lot of them have added sugar. I use a blend of apple cider vinegar and brown rice syrup. Start with a whole sheet of nori. By the way, I picked up the mat cheaply at my local Publix (that's a grocery store chain for you non-Southerners). Less than $3. I've found the cheapest nori at Asian grocery stores. There are tons of them in and around Downtown Orlando. For making maki (small/medium seaweed rolls), fold the sheet in half. If we were making futomaki (the really fat rolls), we'd use the whole sheet. Here is our half-sheet of nori. Cover the sheet with a thin even layer of the rice. It's VERY sticky. Leave about a 1/2 - 3/4 inch edge. Keep a small bowl of water nearby to dip your hands into if you don't want the rice to stick to them. Your maki roll will look something like this if you've done it right. If you have veggie pieces sticking out from the ends, just give them a trim with a good SHARP knife to make the ends flat. All trimmed and ready to go. Use a VERY SHARP knife and slice it into about 6 pieces. A sharp knife is very important to making sure the roll has straight even edges and won't rip when cutting. It helps to dip the knife into some water before cutting the roll. Make sure there is no rice on the edge of the blade from cutting previous rolls. Voila! Put on a fancy plate and serve! The close up! Ura Maki We're not done yet! To make ura maki with the rice on the outside: Cover the ENTIRE sheet with rice. Don't leave any green showing around the edge. It's best to even go a little past the green edge. A Few More Gratuitous Sushi Photos
