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From this page, you will find a detailed sushi Guide, with illustrations animated animation to show you how to make sushi rolls for the first time, and how to prepare sushi rice.
Also available are a variety of recipes for those who sense a simple homemade sushi is no longer satisfactory.
As a cultural leader on its territory, we will endeavour to give you the best sushi innovation worldwide in the form of recommendations for sushi restaurant, sushi festivals and tried to explain the difference between Nigiri and Sashimi for all.
#HOW TO MAKE SUSHI MAKI
Maki sushi rolls are fish/seafood with rice wrapped in nori (seaweed). Two types of maki sushi are: Futomaki ("fat maki") is a form of maki, usually made with two or more different fillings. Hosomaki (thin maki ") made with just one filling, usually fish or seafood, but maybe also one vegetable or omelets. For instructions on how to make it:
"Rough side of the nori"
Feel the nori sheet from either side and you will find one side somewhat subtle and more a little rough. Nori should be lying in the corner with a rough side scrolling upward.
"Getting Busy With Rice"
Get rid of your hand, and make some rice to the rice. It is important to keep your hand still wet when working with sushi rice because it's sticky. When you work with nori, you should keep it dry as fully as possible. That's why you have to have a bowl of water (with a little rice vinegar added to it) and a dry towel close by when making sushi.
"The spread"
Gently place the rice balls in the middle of the nori sheet, and start spreading it evenly onto the nori, create a layer of rice that covered almost the entire sheet except the margin over about 2 cm must be kept undisclosed. Later, the marginnya should be empty of rice in order to approach the sushi roll properly. Be careful not to suppress the rice, but just spread it on top of the nori.
"Can you fill it?"
Come on put a roll of sugar, for example a piece of sushi grade tuna, on the edge of the nori. You can add a slice or two of vegetables, you may want to use a slice of avocado or cucumbers may be long for this especially when stopped to allow it to glide with the firm.
"Starting a rolling sequence"
By using the mat edges closer, closed on charging with the nori to make rectangular shaped Hill and tighten from the top.
"Continue the sequence scrolling"
Go ahead, keep rolling in the ladder hills rectangle, keep it tight with every move until you reach the end of the nori. Give pressure on rolls from three sides all the time, especially when it stops to let it spin. Make sure you tighten the reels moving from end to end. Be careful not to bind the filling rolls.
"And ... Cut!"
Use a sharp knife and sharp to cut the rolls into a small sushi unit. 6-8 units per roll-it's your call that it is useful to keep the knife remains wet while in between, which helps cut the rice and nori.
"So, how can I begin ...?"
Well, the best is to get sushi equipment and materials to get started. You may be all that you need for Your local Asian food store. If you want to find the materials and accessories online, take a look at our e-Store for sushi, sushi kits and much more. You may also want to know how to prepare sushi rice, or read more about sushi grade fish to sushi roll you.
Hopefully these recipes helpful to the friend of all, and can be used for the dishes at home.
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