Sushi is one of the greatest delicacies of oriental food , but if you want to learn how to make perfect makis , like those of the Sánchez Herranz Family, we will tell you some tricks that you must follow:
- Wet hands . Fill a bowl with water and set it next to you so that while you work the rice you can soak your hands. This way, the rice grains will not stick to your fingers restaurant near me.
- Use a special rice for sushi . It must be round and short grained, and preferably of the japonica variety. In case you can’t find it or don’t have it on hand, a bomba type rice can get you out of trouble.
- Temper the rice with a fan . Sushi rice should be gradually tempered until it reaches human body temperature, around 36 degrees.
- Don’t go overboard with the filling . Follow the Japanese philosophy of austerity and do not use more than three ingredients to get a balanced filling.
- Sharp, wet knives and wooden utensils . If you do not want to destroy the makis when cutting them, you should bathe the blade of the knife you are going to use with water. And use wooden chopsticks, not metal ones, so as not to alter the flavor of this delicate delicacy.
- Use a bamboo mat . It is a fundamental tool, the mat or ‘makisu’, when rolling up the piece of sushi. So that the rice does not stick to us, cover it with plastic film so that it slides well.
- Mathematical sealing . And finally, it is very important that when sealing the maki roll, you place the rice and the filling on the nori seaweed, leaving a couple of centimeters of seaweed uncovered at the upper end. In this way, when you roll the piece, moisten that strip so that it is sticky and helps the roll to keep its shape and stay well sealed. We hope that with these simple tips you will enjoy perfect sushi!