These "sushi" - the secret development of our military engineers, she-she. If suddenly there is a mess with Japan, we will show them to her fighters. At the sight of this, any Japanese respecting their homeland and its culinary traditions should make a sepuku, and the spirits of their ancestors it will undoubtedly crumble into ashes on the floor slabs of the family temple, hidden under the cherry blossoms, at the same time asking:
- Amaterasu, why?
I just want to answer - but for self-isolation! Although Amaterasu is not to blame for her, her pens are itching to create something like that. It's boring after all!
So let's sculpt what we stubbornly call "sushi". With a discount for our hospitable mentality. Our sushi is not just plain rice! Our sushi is hearty, varied, beautiful (if someone does not understand, this is a bit ironic).
I won't publish here recipes like herring sushi in dill, because I'm really afraid that this could cause an international conflict, but... I will still give the adapted Russian version.
So, we cook rice:
First, we take the correct one. Better Japanese, but if not, round Krasnodar or Italian for risotto.
Secondly, I wash it in seven waters - at least. The further the rice grows from Japan, the more of it I mine. Why so - I do not know.
Thirdly, fill with water and leave to swell. For how long? It's hard to say here, here you need to have a sharp ear. Just listen to the vessel singing. She will tell you - crackle-crackle-crackle! This clicking occurs when the water fills all the cracks, and the starch begins to swell in it. As the crackle-crackle becomes rare, it's time to cook.
Fourthly, pour out this water, pour it fresh in a ratio of 1 to 1.5 and cook for 10-15 minutes (until the moisture has completely evaporated). No further need, get byaka!
Fifthly - wrap the pan with a thick towel and leave it for 10 minutes.
As a result, the rice should not be crumbly, but not smudged either.
We make a dressing for rice: stir half a teaspoon of salt and half a tablespoon of sugar in 50 grams of rice vinegar.
Pour warm rice with this dressing, not cold! Then we again wrap the saucepan and cool it all down to room temperature.
Have they cooled down? Stir and sculpt - even in balls, even rollers.
In "Russian sushi", by the way, all the fillings are needed, all the fillings are important. You can sculpt them with smoked chicken, you can - with herring and roll them in dill. This is if your nerves are generally iron, because such options, for example, scare me.
But I would still recommend the filling of salmon, cucumber or avocado without any special frills. You can do everything at once. By the way, many people have a problem: salmon, cucumber and avocado do not fit in rolls beautifully. It turns out kosoboko and according to the principle "in one place is empty, in another - thick."
So, it's easy to avoid this - chop the products for the filling finely, put them in a pastry syringe or bag and squeeze out from there... ancestors of Japanese chefs will undoubtedly precipitate, and the divine Amaterasu will voluntarily become a tobacco chicken, unable to withstand such shame. But we have that - self-isolation, and what is the main thing in it? Crazy hands!
Bon appetit, everyone.