Как приготовить суши

Как приготовить суши

Японское блюдо суши, которое сегодня можно отведать практически в любом кафе, изначально было придумано жителями Китая. Изначально отварной рис применяли только для ферментации рыбы, не подавая его на стол. Рыбу шинковали небольшими ломтиками, засыпали солью и перемешивали с рисом, затем клали всю массу под пресс и доставали ее только через несколько месяцев.

Этот оригинальный способ консервации со временем перекочевал в Японию и полюбился ее жителям. Позже японцы стали сдабривать рис уксусом, специями, сакэ и другими продуктами, что позволяло ускорить процесс ферментации: стало можно употреблять рис вместе с рыбой. А вот сырая рыба в составе суши появилась только в 19 веке с легкой руки токийского шеф-повара Ёкхэй Ханай, который предложил ее вместе с рисом и специями посетителям своего ресторана. Новое блюдо было встречено на ура и с тех пор его популярность растет с каждым годом.

Не секрет, что популярность суши зависит не только от тонкого вкуса этого лакомства, но и от простоты его приготовления. То есть при некоторой сноровке блюдо доступно в приготовлении даже самым ленивым кулинарам. Ведь достаточно постичь элементарные принципы приготовления и задействовать творческую жилку, которая поможет превратить эксперимент с рыбой и рисом в настоящий шедевр.

Самый простой и от того популярный вид суши сегодня — так называемые нигири-суши. Это название переводится с японского как «горсть». Хорошо приготовленные нигири-суши на ощупь довольно плотные, так как рис и начинка надежно держатся друг за друга. Дома вполне можно попробовать приготовить нигири-суши с консервированным копченым лососем. Для этого тоненький ломтик рыбы берется в одну руку, другая слегка смачивается в воде, хватает немного риса и нежно сминает его в ладони.

Этой же рукой зачерпывается немного васаби и смазывается рыба, затем на нее кладется рисовый шарик и аккуратно прижимается. Перекладывая рыбу и рис из одной руки в другую, нужно постараться сформировать суши как можно плотнее, но в то же время осторожно. Рис и кусочек рыбы должны стать единым целым, но это требует небольшой тренировки. Традиционно нигири-суши делаются продолговатыми, чтобы было легко хватать их палочками.

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