Seaweed is a kind of sea vegetables. They are used for making salads, soups, sushi. The delicate taste of the algae themselves is able to set off the taste of the ingredients in the composition of the dishes, giving them sophistication and originality. More than thirty types of seaweed are used for the preparation of Japanese cuisine.
It is necessary
nori algae - 1 pack
Instructions
Step 1
Algae is a product with a high content of carbohydrates, as well as iron, phosphorus, calcium, iodine, vitamins A and C. They are usually delivered to store shelves in dried form.
Step 2
For the preparation of sushi, the so-called nori seaweed is used. Appearance is dried and thin sheets, similar to film. Nori belongs to the red algae family, hence the brownish-green color. The length does not exceed 25 cm, the width is 5 cm. Before going on sale, nori are washed with running fresh water. These algae are dried on wooden or bamboo frames laid out in the sun.
Step 3
Not only the shape and aesthetic appearance of the finished dish, but also the taste depends on the competent preparation of nori seaweed. Take a nori kelp leaf and quickly heat it on both sides over the fire, keeping the leaf horizontal and heating it evenly along its entire length. The fire should be the smallest. After 2-3 seconds, the seaweed is fried, becomes crispy and crumbly. You cannot grill these seaweed.
Step 4
Take a makisu, which is a sushi shaping mat, and place a kelp leaf on it with the shiny side down, with rice and sushi ingredients on top of the dull side.
Step 5
With the help of nori, roll sushi, rice balls (onigiri), rice cakes (mochi) are prepared. For creativity, dried seaweed can be chopped, cut into thin strips and garnished with Japanese noodle sushi and soups.
