Makizushi

Famous throughout the world, Makizushi is a Japanese specialty highly appreciated.

Makizushi (巻き 寿司, literally "sushi roll"), sometimes called makimono (巻き もの reads. "Roll thing"), often simply called maki in the West, is a specialty native of Japan, in the form of a roll of dried nori surrounding mixed with vinegar sweet rice white rice, and stuffed with a variety of foods, especially raw fish or plants. Like other sushi, quenched in the salty soy sauce mixed with wasabi paste, upon consumption.

Preparation and Service 

Preparation Makizushi is relatively simple but contains a certain technique and a specific hardware. The recipe is primarily based on a good knowledge of ingredients and especially control winding seaweed with rice and garnish.

important utensils

• Deba bocho, "pointed knife": a knife to the variable size, often long and thin and sharp blade. Well sharpened, it can cut a dash roll to form the final maki. With its thin blade, it allows a clean cut and precise, which prevents the pad to go under pressure.
• Makisu or maki sudare "curtain roller": a mat formed on the basis of bamboo sticks connected. The makisu used during the step of winding the Makizushi; it keeps all and sculpt a homogeneous form roller garni.
• Shakushi, also called shamoji: a hollow bamboo spatula. It is used to manipulate rice: out of its container, spread on the sheet of seaweed, etc..
• Hangiri, also called HanDai: large flat container. Completely of wood, round dish is used after cooking rice to decorate vinegar, sugar and salt.
• Fukin: cloth used to cover the rice contained in hangiri until it cools.
• Manaita: board used to cut maki.

Today, there are many utensils designed to facilitate the preparation of rice rolls; kits preparations are on sale everywhere in supermarkets, as well as molds and other "sushi presses." The "rolling machines" abound on auction sites called "specializing in Japanese cuisine." Nevertheless, it is preferable to use utensils authentic Japanese cuisine: the bamboo mat and hand are the best assets to make good and beautiful maki.

Main Ingredients 

Shari: embellished rice vinegar, slightly sweet and savory; it is the basis of traditional sushi 

Nori: sheets of dried seaweed used to wrap the maki and maintain rice with topping. 

Trim, which may consist of: cucumber, tuna, salmon, omelet, avocado, etc..

accompaniments 

Wasabi: "Japanese mustard" used to enhance the flavor of maki 

Gari: pieces of candied ginger 

The shoyu: soy sauce in which you dip maki