Nori are edible algae, of which there are many species. Not so long ago, they began to appear on the shelves of Russian stores, but not everyone understood what to do with them.
It is necessary
-
- For sushi:
- nori;
- rice;
- rice vinegar;
- salt;
- sugar;
- cucumber.
- For miso soup:
- nori;
- dasi;
- miso paste;
- tofu cheese;
- water.
Instructions
Step 1
Prepare a traditional Japanese dish, sushi. Nori is used to keep the rice in shape. In order to make sushi, you need a simple set of products: nori, rice and a roll filling of your choice, for example, a regular cucumber (as a result, you will get kappa maki).
Step 2
Rinse the amount of rice you need in cool water (from a whole pack of rolls it turns out for 5-6 people). Fill it with clean water - for 200 grams of rice, you will need about 250 milliliters of water. Add a small amount of salt and sugar, stir. Bring water to a boil, cover the pot and reduce heat to low.
Step 3
Cook the rice for 13-15 minutes until the water is completely absorbed. After that, let it brew under a closed lid for another 15 minutes. Wash the cucumber and cut into oblong pieces of about 3 x 3 mm. Cut the nori sheets in half.
Step 4
Place the rice on a plate, add a few drops of rice vinegar and stir well. On a mat (a special mat for rolling rolls), put the nori with a rough surface up, put slightly cooled rice on the sheet, having previously moistened your hands with water. Rice should cover 2/3 of the surface.
Step 5
Place one cucumber bar in the center, add some sesame seeds if desired. Roll the roll slowly, lightly tamping the rice with light pressure.
Step 6
Make miso soup using nori seaweed. It also applies to Japanese cuisine. In order to do it, you need to look into a Japanese grocery store or find such a section in a supermarket. Boil four cups of water in a saucepan, add one and a half teaspoons of dashi to it and stir until smooth.
Step 7
Cut the tofu into cubes and add to the pot. Cut nori into thin strips or cubes, cover with a little water and let them swell, then transfer to broth.
Step 8
Dilute the miso paste with half a glass of broth, stir and pour into a saucepan. Turn off the heat, stir the soup until smooth and pour into bowls.
