¿Tus makis se desmoronan al enrollarlos? ¿no haces sushi porque no encuentras el arroz perfecto? ¿quieres cortar los makis con tu cuchillo de cocina pero se rompen? Aquí van algunos trucos y sugerencias que te ayudarán a la hora de elaborar un sushi perfecto en casa.
Las manos siempre húmedas
Tener las manos húmedas mientras elaboras el arroz de sushi te ayudará a que quede perfecto, ya que los granos de arroz no se nos pegarán en los dedos. ¿Un truco? Llena un bol con agua, déjatelo al lado mientras trabajas el arroz y ve metiendo las manos cuando vayan perdiendo humedad.
Mantén las proporciones
Las proporciones son fundamentales a la hora de realizar un buen sushi. Una receta de rechupete seria : 5 partes de vinagre, 2 de azúcar y una de sal. ¿Y a la hora de mezclarlo con el arroz para obtener el «sumeshi»? Pues cinco partes de «sushizu» por cada una de arroz.
Menos es más
A la hora de elaborar el relleno de nuestro sushi, debes tener presente que «menos es más»…. huye de composiciones barrocas y déjate inspirar por la austeridad nipona: dos, tres ingredientes a lo sumo, deberían bastar para un relleno sabroso y elegante.
EL ARROZ
Un buen arroz es el secreto para hacer un sushi perfecto, y para ello, hay que usar el arroz adecuado: glutinoso, de grano redondo y corto, y preferiblemente de la variedad japónica. Aunque actualmente muchos comercios disponen de arroces específicos para sushi, si tienes dificultad para encontrarlos puedes usar arroz de la variedad bomba, que sin ser lo mismo, te sacará del apuro
El lavado
Uno de los pasos más importantes para preparar el arroz es el lavado. Para ello debes poner el arroz en un recipiente y lavarlo bajo el grifo para que vaya perdiendo el exceso de almidón. Un truco visual que puedes utilizar es ver cómo el agua blanquecina de los primeros lavados se va aclarando conforme lavas y lavas el arroz y veas que se ha hecho como transparente.
La cocción
Es muy importante controlar las cantidades, que tendrán que ser exactas de arroz y agua. Es importante que comiences la cocción desde agua fría, y que cuando comience a hervir bajes el fuego al mínimo -siempre tapado- durante unos 13 minutos. Luego tendrás que dejarlo reposar y atemperar durante otros 10 minutos aproximadamente
Moja la hoja
El secreto para cortar nuestros makis sin destrozarlos es mojar, ligeramente, la hoja del cuchillo que estemos usando. Que, por supuesto, debe estar afilado. Con la hoja húmeda el cuchillo se deslizará a través de los rollos como una espada ninja.
Utensilios de madera
Para hacer sushi con un auténtico maestro, deberías usar, en la medida de lo posible, utensilios de madera. Prescinde del menaje metálico y, además de respetar la tradición nipona, evitarás alterar el delicado sabor de los ingredientes que componen este plato.
Sellando el rollo
Te proponemos un sencillo truco para que los «makis» te salgan perfectos: al disponer el arroz y el relleno sobre el alga nori, deja un par de centímetros de alga sin cubrir en el extremo superior. Cuando enrrolles la pieza, humedece esta pequeña franja, que quedará ligeramente pegajosa, y esto te ayudará que el rollo quede bien sellado, conservando su forma.
Atempera el arroz
Aunque el proceso de abanicado del arroz pueda resulta más pintoresco que otra cosa, lo cierto es que es un paso fundamental para obtener un resultado óptimo. El arroz de sushi debe atemperarse poco a poco hasta, según dicen los entendidos, alcanzar la temperatura del cuerpo humano, unos 36 grados. Por eso en los mejores restaurantes del mundo verás al «itamae» abanicando su arroz.
La esterilla mágica
El paso más complicado las primeras veces que hacemos sushi es, sin duda, el de enrollar las piezas usando la esterilla («makisu» para los amigos). A menudo el resultado no es el esperado porque la pieza se desmorona, quedando parcialmente pegada a las varillas de bambú. La solución es bien sencilla: cubre la esterilla con film de plástico y el rollo se deslizará que da gusto. Es un truco que se usa desde el principio de los tiempos, tanto en los hogares como en las cocinas profesionales.
El aderezo
Otro de los momentos más delicados a la hora de preparar el arroz: el de añadir el vinagre de arroz, el azúcar y la sal. Aquí cada cocinero tiene su receta secreta, pero para los no iniciados lo mejor es seguir las medidas estándar. Más o menos nos dicen que el aderezo debe ser una quinta parte de la cantidad de arroz que hayas preparado, y dentro de ello con una proporción de cinco partes de vinagre de arroz, dos de azúcar y una de sal. A la hora de unir el arroz con el aderezo, lo mejor es previamente haber disuelto la sal y el azúcar en el vinagre de arroz.
Prueba a hacer tus propios makis
Para elaborar tu propio sushi, te recomendamos que comiences haciendo makis, que en japonés viene a significar algo así como "rollos". Los hay de varios tipos como hosomaki, futomaki, chumaki, ehomaki, temaki, uramaki o gunkan dependiendo de su grosor, numero de ingredientes y forma. Pero lo más recomendable si estás "debutando" es que te limites a 2 o 3 ingredientes máximo aparte del arroz.
MAKIS DE SALMON
INGREDIENTES
175 G Arroz blanco de grano redondo
200 G Agua
125 Ml Vinagre de arroz
5 Cucharadas Azúcar
200 G Salmón
2 Alga nori
1 Cdita Wasabi
PREPARACIÓN
Cocer el arroz a fuego vivo durante dos minutos. Seguir la cocción a fuego suave otros quince minutos hasta que el arroz esté tierno y haya absorbido todo el agua. Apartar del fuego, tapar y reservar cinco minutos. Extender sobre una bandeja de horno. Mezclar con el azúcar, el vinagre y remover suavemente. Dejar que se termine de enfriar tapado con un paño húmedo.
Limpiar de piel, espinas y cortar el salmón en tiras finas. Disponer media lámina de alga nori sobre una esterilla de bambú. Con los dedos mojados en agua, extender un porción de arroz sobre el alga. Colocar encima un trozo de salmón, más arroz y pasta wasabi. Cubrir completamente con arroz.
Coger de un extremo la esterilla, enrollar apretando el relleno y tirando del otro extremo de la esterilla. Repetir el mismo procedimiento con el resto de los ingredientes. Cortar en porciones con ayuda de un cuchillo mojado. Servir con la salsa de soja.
SUSHI DE PEPINO Y AHUMADOS
INGREDIENTES
200 G Arroz blanco de grano redondo
2 Pepino
1 Limón
1 Pellizco Jengibre molido
200 G Ahumados (salmón, caballa…)
2 Cucharadas Huevas de lumpo
1 Cucharada Salsa de soja
PREPARACIÓN
Cocer el arroz en un cazo amplio con abundante agua con sal hasta que esté al dente. Retirar del fuego y escurrir bien. Pelar y cortar en bastones el pepino.
Mezclar el zumo de limón con el jengibre rallado y la salsa de soja. Añadir a esta mezcla el arroz y mezclar bien hasta que se incorpore completamente.
Extender sobre la rejilla de hacer sushi las láminas de ahumado, poner una fina capa de arroz sobre el ahumado y en centro disponer las tiras de pepino y las huevas rojas. Enrollar y cortar en porciones. Servir el sushi de ahumados con salsa de soja si se desea.
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