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SUSHI FATTO IN CASA - Ricetta ORIGINALE GIAPPONESE di Sai Fukayama

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Homemade sushi? It can be done! Follow the Sushi Chef Sai Fukayama recipe step by step and prepare real Japanese sushi at your home as many times as you want! We start with the preparation of sushi rice and then we move on to cutting the fish to give life to the various sushi formats: uramaki, hosomaki, nigiri and temaki. A real Japanese cooking class to see and review as often as you want!

★ 00:13-SUSHI RICE-PREPARATION
★ 03:57-URAMAKI
★ 06:25-HOSOMAKI
★ 08:41-NIGIRI
★ 12:29-TEMAKI

★ INGREDIENTS (doses for 4 people)

Nishiki rice 500 g
Water 500 g
Rice vinegar 150 g
Salt up to 38 g
Sugar 60 g
Kombu seaweed 5 g


★ URAMAKI

★ INGREDIENTS (doses for 8 pieces)

Nishiki rice (for sushi, cooked) 120 g
Nori seaweed (19x21 cm) 1
Mayonnaise q.s.
Avocado 20 g
Mixed sesame seeds to taste
Crab meat (king crab, already cooked) 15 g

TO ACCOMPANY

Pickled ginger to taste
Wasabi q.s.


★ HOSOMAKI: 

★ INGREDIENTS (doses for 6 pieces)

Nishiki rice (for sushi, cooked) 60 g
Salmon fillet (blast chilled, cleaned and trimmed) 40 g
Nori seaweed (19x21 cm) 1
Wasabi q.s.
Pickled ginger to taste


★ NIGIRI: 

★ INGREDIENTS (doses for 12 pieces)

Nishiki rice (for sushi, cooked) 144 g
Sea bass (sea bass) (culled) 40 g
Salmon fillet (blast chilled, cleaned and trimmed) 65 g
Tuna fillets (blast chilled, cleaned and trimmed) 50 g
Wasabi q.s.
Pickled ginger to taste


★ TEMAKI: 

★ INGREDIENTS (doses for 1 temaki)

Nishiki rice (for sushi, cooked) 50 g
Tuna fillets (blast chilled, cleaned and trimmed) 40 g
Nori seaweed (from 19x21) 1 sheet
Shiso 1 leaf
Water q.s.
Rice vinegar to taste

TO ACCOMPANY

Wasabi q.s.
Soy sauce to taste



Argomenti:  GialloZafferano  

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