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Japanese kitchen porter cuisine as every kitchen that benefits from the proximity to the sea is healthy. The important role in Japanese sushi cuisine at Sushiblog.sk never not dispute. The basis of good sushi rice is well prepared. We tried sushi rice FAM from Podravka and we must say that this product is pleasantly surprised us and has a reasonable price. I'll get it in Tesco for example.
Eating sushi is an experience not only for the taste buds, but also beneficial to health. After all, consider this - rice, fish, seafood and vegetables. All of these tasty ingredients are low in fat and calories, but a lot of vitamins and minerals. Rice is a nutritious food that contains B vitamins, phosphorus, iron, potassium and magnesium. Fish are a source kitchen porter of high quality protein and unsaturated fatty acids.
FAM 500 grams of rice Sushi Vegeta 500 ml of water 3 ml rice vinegar 10 grams of sugar and 200 grams of salt 1 avocado cucumber 100 grams of caviar Masago (as an alternative you can use black or plain sesame) Seaweed Nori Wasabi Japanese soy sauce pickled ginger Gari
Procedure: 1 In this type of reverse maki Please scroll sushi mat to wrap food in foil 2 Alga Nori prekrojte in half. Slice lashes then put in the sushi mat. 3 To the entire spread thin layer of rice evenly. (If using sesame seeds, sesame sprinkle it). Then turn on the doormat rice seaweed on top. 4 On the lash lay side by side 2 5 cm long and 1 cm high x rectangles of avocado and cucumber. You can also add crab sticks, they also save only two, from one region to another. kitchen porter 5 Use the scroll roll mats. 6 If you are using caviar rolls aside and let the mat still wrapped in foil food spread out a thin layer of caviar. Roll of wrap and put it back.
How to quickly prepare sushi rice? FAM Sushi rice thoroughly, it is recommended that at least 7 times - until it does not flow from the water. Pour it into a pot with cold water in a ratio of 1 part water and 1 part rice. Bring to a boil and let simmer under a lid for about 15 minutes. Off the pot and let the rice for 5 minutes "cause". Pour off excess water, even in hot rice, add rice vinegar, sugar and salt to create a compact sticky mass.
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