Sushi California is one of the most popular ways of making the traditional Japanese sushi recipe. In addition, it is a very healthy and rich way to eat vegetables and fish. You will see what to do Sushi in the California style is not easy with what follows the steps.
| 🚻 5 Diners | 🕘 45m | 🍵 Distribution Very High | 🤯 |
| Ingredients to make Sushi California: |
| 1/4 toasted ajonjolà 1 kg rice for sushi 5 pzas nori sheet (algae) 1 cucumber 1 avocado cream cheese surimi bars or previously cooked shrimp 1 kg of sugar 1/2 lt of white vinegar ( They can replace rice vinegar) 1 pinch of salt 100 ml lemon juice 100 ml orange juice 1/2 lt of natural soy Wooden shovel sharp knife;) |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Sushi California:
1. The first thing we do to prepare the Sushi California is to prepare the rice, we rinse it 3 to 4 times, already rinsed remember that what is occupied with rice deals with water, that is to say for each kg of rice 1 lt of water 😉 This we cook in Express pot, we do not place the bell of the pot until it begins to make noise, from there we place the bell and count 12 min more and turn off.
2. Let stand and while we do mise Without the bones of the center; the algae or Nori we cut it in half as we have 10 halves and thus make 10 makis, ok … now to prepare the rice:
3. In a fairly large container, we empty and the vinegar mixture began to throw it little by little and move with the wooden shovel until the rice is without balls, the joke is that the rice is completely loose, already prepared the rice We let it stand at room temperature 40 min. When the 40 min passes now if you prepare sushi :).
4. The Bambu or Makisu mat we are going to line plastic, this will help us to get stuck, we take a half of Nori and place it on the top side and 200 grams of rice for sushi, we extend through The whole sheet.
5. On top thumbs are supporting in the back of the Makizu and the 8 fingers are supporting the sushi filling and we start to roll, they must be 3 laps if not the roll will open ok;) …….. attached ……. The filling can be what they want, shrimp, salmon, vegetable tuna etc., it is only a commercial recipe that in any establishment they find. Already done the maki now comes a somewhat complicated part, the cut (Muajaja) must cut in half and gather both parties and without pressing they must make four cuts of 1 cm (they must be 10 pieces normally).
6. Now to make soy sauce or ponzu only mix the lemon and the orange already mentioned in ingredients along with soybeans and voila, you can add Serrano Chile and ready, I hope you help you and any questions or clarification make me know. good welcome comments and bad comments PS too;) Greetings
