Seus makis se desfazem quando você os enrola? Você não faz sushi porque não encontra o arroz perfeito? Quer cortar os makis com a faca de cozinha, mas eles quebram? Aqui estão algumas dicas e truques para ajudá-lo a fazer sushi perfeito em casa.
Mãos sempre molhadas
Ter as mãos molhadas ao fazer o arroz de sushi vai te ajudar a deixá-lo perfeito, já que os grãos de arroz não grudam nos dedos. Um truque? Encha uma tigela com água, deixe-a ao lado enquanto trabalha o arroz e coloque as mãos quando perderem umidade.
Mantenha proporções
As proporções são essenciais na hora de fazer um bom sushi. Uma receita muito saborosa: 5 partes de vinagre, 2 partes de açúcar e uma parte de sal. E na hora de misturá-lo com arroz para obter o “sumeshi”? Bem, cinco partes de "sushizu" para cada uma de arroz.
menos é mais
Na hora de fazer o recheio do nosso sushi, você deve ter em mente que “menos é mais”... Evite composições barrocas e deixe-se inspirar pela austeridade japonesa: dois, três ingredientes no máximo, deverão bastar para um recheio saboroso e elegante.
O ARROZ
Um bom arroz é o segredo para fazer um sushi perfeito, e para isso é preciso usar o arroz certo: glutinoso, de grão redondo e curto, e de preferência da variedade japonica . Embora muitas lojas atualmente tenham arroz específico para sushi, se você tiver dificuldade em encontrá-lo pode usar o arroz tipo bomba, que sem ser igual, vai te tirar de encrencas.
A lavagem
Uma das etapas mais importantes no preparo do arroz é a lavagem. Para isso, deve-se colocar o arroz em um recipiente e lavá-lo na torneira para que perca o excesso de amido. Um truque visual que você pode usar é ver como a água esbranquiçada das primeiras lavagens fica mais clara à medida que você lava e lava o arroz e vê que ele ficou transparente.
A culinária
É muito importante controlar as quantidades, que deverão ser exatas, de arroz e água. É importante que comece a cozinhar com água fria, e quando começar a ferver baixe o lume para o mínimo - sempre tapado - durante cerca de 13 minutos. Depois terá que deixar descansar e temperar por mais 10 minutos aproximadamente.
Molhe a folha
O segredo para cortar nossos makis sem destruí-los é molhar levemente a lâmina da faca que estamos usando. O que, claro, deve ser nítido. Com a lâmina molhada, a faca deslizará pelos rolos como uma espada ninja.
utensílios de madeira
Para fazer sushi com um verdadeiro mestre, você deve usar ao máximo utensílios de madeira. Evite utensílios de metal e, além de respeitar a tradição japonesa, evitará alterar o sabor delicado dos ingredientes que compõem este prato.
Selando o rolo
Propomos um truque simples para que os “makis” fiquem perfeitos: ao dispor o arroz e o recheio sobre a alga nori, deixe alguns centímetros de alga descobertos no topo. Ao enrolar a peça, umedeça essa pequena tira, que ficará levemente pegajosa, e isso ajudará o rolo a ficar bem selado, preservando seu formato.
Tempere o arroz
Embora o processo de espalhamento do arroz possa parecer mais pitoresco do que qualquer outra coisa, a verdade é que é uma etapa fundamental para obter um resultado ideal. O arroz de sushi deve ser temperado aos poucos até, segundo especialistas, atingir a temperatura do corpo humano, cerca de 36 graus. É por isso que nos melhores restaurantes do mundo você verá o “itamae” abanando o seu arroz.
O tapete mágico
O passo mais complicado nas primeiras vezes que fazemos sushi é, sem dúvida, enrolar os pedaços na esteira (“makisu” para os amigos). Muitas vezes o resultado não é o esperado porque a peça se desfaz, ficando parcialmente presa às hastes de bambu. A solução é muito simples: cubra o tapete com filme plástico e o rolo deslizará, o que é ótimo. É um truque que se utiliza desde o início dos tempos, tanto nas residências como nas cozinhas profissionais.
O curativo
Outro dos momentos mais delicados do preparo do arroz: adicionar o vinagre de arroz, o açúcar e o sal. Aqui cada cozinheiro tem sua receita secreta, mas para os não iniciados o melhor é seguir as medidas padrão. Mais ou menos nos dizem que o molho deve ser um quinto da quantidade de arroz que você preparou, e dentro disso com uma proporção de cinco partes de vinagre de arroz, duas de açúcar e uma de sal. Ao combinar o arroz com o molho, é melhor dissolver previamente o sal e o açúcar no vinagre de arroz.
Experimente fazer seus próprios makis
Para fazer seu próprio sushi, recomendamos que você comece fazendo makis, que em japonês significa algo como “rolinhos”. Existem vários tipos como hosomaki, futomaki, chumaki, ehomaki, temaki, uramaki ou gunkan dependendo da espessura, quantidade de ingredientes e formato. Mas o mais aconselhável se você está “estreando” é se limitar a 2 ou 3 ingredientes no máximo além do arroz.
MAKIS DE SALMÃO
INGREDIENTES
175 g de arroz branco de grão redondo
200g de água
125 ml de vinagre de arroz
5 colheres de sopa de açúcar
200g de salmão
2 algas Nori
1 colher de chá de wasabi
PREPARAÇÃO
Cozinhe o arroz em fogo alto por dois minutos. Continue cozinhando em fogo baixo por mais quinze minutos até que o arroz esteja macio e tenha absorvido toda a água. Retire do fogo, tampe e reserve por cinco minutos. Espalhe em uma assadeira. Misture com o açúcar, o vinagre e mexa delicadamente. Deixe esfriar, coberto com um pano úmido.
Limpe a pele e as espinhas e corte o salmão em tiras finas. Disponha meia folha de alga nori sobre uma esteira de bambu. Com os dedos umedecidos em água, espalhe uma porção de arroz sobre as algas. Coloque um pedaço de salmão, mais arroz e pasta de wasabi por cima. Cubra completamente com arroz.
Pegue uma ponta do tapete, enrole, apertando o recheio e puxando a outra ponta do tapete. Repita o mesmo procedimento com o restante dos ingredientes. Corte em porções com a ajuda de uma faca molhada. Sirva com o molho de soja.
SUSHI DE PEPINO E FUMADO
INGREDIENTES
200 g de arroz branco de grão redondo
2 pepino
1 limão
1 pitada de gengibre em pó
200 G Fumado (salmão, cavala...)
2 colheres de sopa de ovas de peixe-lapa
1 colher de sopa de molho de soja
PREPARAÇÃO
Cozinhe o arroz em uma panela grande com bastante água e sal até ficar al dente. Retire do fogo e escorra bem. Descasque e corte o pepino em palitos.
Misture o suco de limão com o gengibre ralado e o molho de soja. Adicione o arroz a esta mistura e misture bem até incorporar completamente.
Espalhe as folhas defumadas na grelha de sushi, coloque uma fina camada de arroz sobre a carne defumada e no centro arrume as tiras de pepino e as ovas vermelhas. Enrole e corte em porções. Sirva o sushi defumado com molho de soja, se desejar.
Comentários (23)
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