Sushi And Sashimi Tuna And Salmon

Very fashionable in recent years, sushi has become a passion for some people and restaurants that serve this kind of food have proliferated like mushrooms all over the world.

Sushi and sashimi tuna and salmon

I will not say that making sushi is easy, but do not require a master's degree in Japanese cuisine to make this delicacy. You can consult many books, or the source of the information, ie Internet. There you can find a thousand and one variations to prepare the fish. But what is really important to know how to make sushi yourself. At first, we'll probably go something weird, but as we shall see that the practice is not so difficult and we pleasantly surprise our guests.


Sushi, Japanese preparation, is appreciated worldwide. Small and delicate masterpieces, modeled by hand, rolled or arranged in small bowls, are aesthetic and culinary EXPERIENCE and genuine. The Japanese believe that food should prevail every way. Therefore, the dedication and presentation will also prevail in the kitchen. Its flavor has its secrets in preparations from rice flavored, fresh fish and crisp vegetables, delicious sushi are as exquisite as healthy. Slightly aromatic, low in fat and rich in vitamins and minerals. The sushi, served as a main dish or second dish is eaten with chopsticks or fingers. The snacks are soaked in a mixture of soy sauce and wasabi and eat a snack (SUSHI, ed. Blume)
I decided to make this dish as a nice recently captured by trolling on my way to a brand to fish thoroughly. You can prepare this type of dish with almost any fish, but fish is the blue where the sushi at its finest.

Let's make a homespun sushi, something simple yet original and sooo tasty. Particularly, I like to serve as a starter with a good beer or a sparkling white wine and fruity. The ingredients to use can be purchased at any well-stocked supermarket or Asian food stores.Ingredients:

    * Glutinous rice
    * Rice vinegar
    * Salt and sugar
    * Nori seaweed
    * Wasabi
    * Ginger, preserved or pickled
    * Free fish bones and skin


And the modus operandi is as follows: first we will prepare the rice, and for that we'll leave it simmer according to package directions. Apart from a small pot will get a splash of rice vinegar with a pinch of salt and a sugar. We put the fire and when have dissolved, remove from and add to rice and boiled. Let rice cool completely.
While the rice is cooled, prepare the fish. There are two ways. If we buy it we tell the fishmonger / to get us out the spines and thorns free or, in other words, if we caught the fish yourself, then prepare the fish touches on our own. I do well: the scaly with a cuhillo, after I take the guts and with a sharp knife make a cut at the height of the head along the spine to reach the tail, then I cut up the belly until out the whole side of the fish. Then put the back on the part of the skin with a knife and I take the skin. It only remains to make the strips to put on the roll.
CLEANING THE FISH:
Cleanse the fish by cuttingrunning from the anus to the base of the gills
We try to make us look good clean