Japanese cuisine has gained popularity with audiences all over the world, mainly due to such an uncomplicated dish as sushi. This dish is so fond of our compatriots that almost every housewife tries to cook it at home. Nori is pressed seaweed with a filling wrapped around it. The recipe for the taste of the final product, namely the rolls, is properly prepared for use "nori".
It is necessary
pressed algae leaves
Instructions
Step 1
Buy a quality product. Nori can be ordered from Japan itself or at a specialized Japanese store. Almost every supermarket is ready to offer its services in this matter.
Step 2
Decide on the choice. Nori differ in their appearance and the number of them in the package. There are several types of seaweed for sushi: green, blue and red (gold). In essence, these are the same nori, but with different spices. True, it is more advisable to use green ones in a salad, they are finely chopped, but for sushi it is better to use red algae. There are usually 10, 50 or 100 of them in a package.
Step 3
There are nori, fried in sesame oil, with the addition of sea salt, they are also called "shibuki". Their sheet is pressed differently, it is thinner. Shibuki are quite crunchy nori, but wrapping rice in them is quite problematic. They are absorbed according to the principle of our chips, for example, with beer. There is always a large selection of manufacturers, as they say, for every taste.
Step 4
Prepare nori for consumption. Basically, you don't need to do anything special, because the nori are already ready for wrapping rice in them. However, some housewives recommend greasing them with a small amount of water to soften, which we would not recommend doing, since the crunch in the rolls will disappear. For a wonderful result in cooking, you need to cool the rice to room temperature, then it will adhere perfectly to the algae leaves and preserve the crunch.
