RECIPE with Originario Rice
RECIPE SUSHI Hosomaki with Originario Rice
INGREDIENTS: (for 4 people)
- 350 g of rice native crespiriso
- 500 ml of water
- 400g of fresh fish or fresh vegetables (blanched carrots) to do the Hosomaki
with fish or vegetables.
- 80 ml of rice vinegar
- 35 g caster sugar
- 3g salt iodized
- 1 sheet of toasted nori
- 1 piece of Kombu seaweed
- Wasabi paste to taste (Japanese green horseradish)
- bamboo little mat for sushi roll or one aluminum foil
COOKING TIMES OF originario RICE:
12/14 minutes
PROCEDURE:
- Preparing the rice: Place the rice in a sieve with sufficiently tight meshes over
a container and wash it with cold tap water several times until the water will be
clear.
- Place the rice in a pan covering it with 0.5l of water (the rice should be
covered with a veil of water).
- Add the whole Kombu seaweed.
- Turn on the heat under the pan and heat over high heat until the water will
boil, lower the heat, now always keeping the boiling water for about 10
minutes, when the rice is cooked, the water should have been absorbed
throughout, eliminate kombu seaweed, turn off the heat and let it cool in the
same pot.
- In another pan melt 35g of sugar in the rice vinegar with salt, you could heat
slightly the vinegar to speed up the procedure of solution.
- Pour the rice vinegar, sugar and salt dissolved, over the rice already cooked
and let it sit with the lid of the pot.
- Pour the rice in the “hangiri” previously moistened with water (or in an
another container wood or glass made).
- Mix the rice gently with a wooden spoon flat.
- Hosomaki Preparation: Halve the sheet of nori seaweed and roll on the
bamboo little mat (rough side up and smooth side towards the mat).
- Moist your hands with water and rice vinegar and spread a quantity of rice,
prepared before, enough to cover all the seaweed uniformly to a height of half
a centimeter, slightly compress the rice spread on the seaweed.
- Spread the Wasabi paste along the middle of rice willing the seaweed (just a
small amount).
- Cut into strips of one centimeter width along nori seaweed lenght fish
(salmon or tuna slaughtered in the freezer) or a blanched carrot or cucumbers
or even avocado.
- Place a batten of carrot or fish along the middle of the rice in the seaweed.
- Roll the little bamboo mat or the aluminum foil containing the seaweed and
rice in order to obtain a uniform cylinder in length.
- Remove the cylinder formed by the little mat and cut it into 6 cylinders of the
same
size
using
a
sharp
knife
(the
cut
must
be
clean).
- Place the Hosomaki to rest in the refrigerator for 2 hours with a film.
- Serve the Hosomaki with Wasabi and soy sauces with which it is dipped and
eaten with chopsticks.
Enjoy your meal!! :­)