Blank Acrostic Poem Templates

Tips: how to make perfect sushi?

Here are some tips to make your sushi was excellent!

Making sushi is fun. You can demonstrate the creativity and artistic talent. You have to be creative, because sushi is not just a fish, it is also meat and vegetables. Only one must remember, sushi has to be nice. In Japan it is said that the eyes of them first, then language.


Color:

is very important, this is what we see first. Let us use things such as the contrasting bright red tuna omelet and let it lay the next bunch of green sprouts.

Taste:

simple food is good, because it will satisfy everyone. But do not be afraid to experiment. Roulade of tuna is delicious, but it would be even better example of the cucumber in the middle or even with a sharp mayonnaise. Everything is permitted, as long as it tastes.

Texture:

We need to use fragile components, chewing and tender, mix everything together looking for the perfect balance between them, eg, salmon, turnip and Philadelphia cream cheese.

The key to good sushi is a contrasting color, unique flavor and exciting texture.

Presentation:
Presentation of sushi should be characterized by simplicity. Do not put too much on one plate, do not overdo the decorating. Everything odrwaca our eyes away from the main dish or sushi should be removed or postponed elsewhere. Treat as a piece of sushi. Each piece should "speak" for itself, and not all at once. Let's put one or two roles on a platter with a little wasabi and pickled ginger. Our sushi must seduce the senses:)

pieces of sushi should be the size of one CHAPS and all equal. We shall avoid prolonged chewing of one piece or przegryzania in half, which is unacceptable.


Be creative. Mayonnaise came from America, and Philadelphia cream cheese is a Jewish invention. While the simplicity of sushi will keep all the ingredients are dozowlone!


And now a few tricks:


fish fillet can be rinsed in water with vinegar, then disappear "fishy odor."


fish before cutting, you can put for 15-20 minutes in the freezer.


If the rice is too sticky to us for a knife or your hands, you should have at hand a bowl of water with vinegar and wash hands or a knife at some time.


If sushi comes to us too, rubber, or smell the fish, probably using too much Nori. To roll with one component wystraczą 3 rows of nori. The rest can be used to Gunkan-sushi or cut into small strips and gird nigiri.