Japanese cuisine consists not only of delicacies, but also dietary meals that can be prepared at home. Rolls and sushi are made from fresh fish, rice and vegetables. To make them tasty and pleasing to the eye, it is important to learn how to properly cut the fish and arm yourself with a sharp knife.
It is necessary
-
- fish (salmon
- acne
- tuna
- perch);
- a sharp knife or a special Japanese knife - deba bucho.
Instructions
Step 1
Hosomaki (thin rolls with one or two ingredients) In this type of roll, the filling is wrapped in a rice coat spread on a sheet of nori (Japanese seaweed). Despite the seeming simplicity, it is difficult to prepare these rolls, because the roll should turn out to be tight and even. Therefore, cut the fish fillets (salmon, tuna, eel) into long narrow strips up to 1 cm wide. If a vegetable is used as an additional ingredient (for example, classic combinations of salmon-avocado or eel-cucumber), then it is cut into the same strips. The shrimps for the filling are not cut, they are simply laid out in a straight line, usually two shrimps for one roll.
Step 2
Futomaki (thick rolls with several ingredients, up to five to six) Cut the fish as for the hosomaki. The difference between these types of rolls is only in the amount of ingredients. One roll can contain three types of fish and several types of vegetables.
Step 3
Saimaki (rolls inside out) In these rolls, a nori leaf is placed on a pad of rice and the fish is used either for filling (California) or wrapping (Philadelphia). Up to three additional ingredients can be added, including sauces (eg Japanese mayonnaise). Cooking them seems difficult, but this is only at first glance. Cut the fish for the filling in the same way as for the hosomaki, and thin wide strips are required for wrapping. To do this, cut the fish fillets obliquely, as a rule, the slices are rectangular. Do not rush to prevent the strips from tearing, do not make them too thin, they should be slightly transparent, about 2 mm thick. Carefully lay the prepared roll on wide strips of fish, wrap it tightly and only then cut it into pieces.
Step 4
Temaki (literal translation from Japanese - "rolls formed in the hands") Cut the fish into thick (up to 1 cm) rectangular strips obliquely, and then cut each slice diagonally to make two triangles. This type of cutting is convenient for twisting, since it repeats the shape of the temaki.
