{"id":7587,"date":"2017-06-05T16:26:01","date_gmt":"2017-06-05T16:26:01","guid":{"rendered":"http:\/\/www.nyalatours.com\/blog\/?p=7587"},"modified":"2017-06-06T14:03:36","modified_gmt":"2017-06-06T14:03:36","slug":"sushi","status":"publish","type":"post","link":"https:\/\/www.nyalatours.com\/blog\/sushi\/","title":{"rendered":"SUSHI F\u00c1CIL – EASY SUSHI"},"content":{"rendered":"

\"\"<\/a><\/strong><\/span>Preparar el arroz<\/strong>
\n<\/span><\/p>\n

– 1 taza de arroz especial para sushi\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0 <\/span>
\n – 2 tazas agua\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 <\/span>
\n – Una pizca de sal\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 <\/span><\/p>\n

Poner el arroz en un colador, dejar en remojo en un bol\u00a0 con agua.\u00a0 <\/span><\/span>Repite la operaci\u00f3n hasta que el agua salga clara, unas 5 veces. <\/span><\/p>\n

En una <\/span>cazerola hervir el agua con el arroz y una <\/span>pizca de sal al fuego fuerte hasta que hierve unos <\/span>5 min, baja el fuego y\u00a0 cocina otros 8 minutos.\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

Apagar y dejar reposar con tapa o cubre con papel <\/span>de aluminio otros<\/span> 10 minutos. <\/span><\/p>\n

Dejar en<\/span>friar expandiendo el arroz en un plato grande <\/span><\/span>y llano utilizando un tenedor de madera.<\/span><\/p>\n

Para av<\/span><\/strong><\/span>inagrar el arroz
\n<\/strong><\/span><\/p>\n

– 75 ml vinagre de arroz o manzana
\n– 3 cucharadas de az\u00faca
\n– 1 cucharada sal\u00a0\u00a0\u00a0 \u00a0<\/strong> \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0 <\/span><\/p>\n

Calentar el vinagre 20 segundos en el microondas <\/span>y disolver bien el az\u00facar y la sal. Cuando el arroz se haya<\/span> enfriado, regar el arroz con la vinagreta y <\/span>mezclar bien con el tenedor de madera. <\/span>o se\u00a0 puede utilizar utilicios metalicos con el vinagre.<\/span><\/p>\n

Para el relleno<\/strong><\/span> \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 <\/span><\/p>\n

– 1 pepino, en tiras
\n– 1 aguacate, en tiras
\n– Hojas de algas nori
\n– Salm\u00f3n, at\u00fan o bacalao fresco, pero precongelado\u00a0por lo menos 48 horas o directamente ahumado.
\n – Salsa de soja<\/span><\/span>
\n– Salsa mayonesa ligera
\n– Esterilla para enrollar, cubierta de papel film
\n – Cuenco de agua fr\u00eda para mojar las manos<\/span><\/span><\/span><\/p>\n

Colocamos una l\u00e1mina de alga nori sobre el film, m<\/span>oja las manos en el cuenco para que no nos pegue las manos.\u00a0 Coger un pu\u00f1ado con las manos y r<\/span><\/span>ellenar toda la l\u00e1mina entera, menos la parte que n<\/span><\/span>o da hacia nosotros, para poder sellar. Pon<\/span><\/span>er la mayonesa, aguacate o pepino, pescado horiz<\/span><\/span>ontalmente en el arroz.\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

Enrollar siempre hacia fuera y sujetar la estrilla c<\/span><\/span>on la otra mano y apretar hacia ti.\u00a0 Seguir e<\/span><\/span>nrollando de la misma forma hasta que has e<\/span><\/span>nrollado todo el sushi de esta manera. Moja<\/span><\/span>a un cuchillo afilado y corta en l\u00e1minas.<\/span><\/p>\n

Para servir\u00a0<\/strong><\/span> \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 <\/span><\/p>\n

– Wasabi
\n– Sushi gari, jengibre en l\u00e1minas envasado (opcional)
\n– S\u00e9samo
\n– Cebolla frita desecada
\n – Reba\u00f1a las l\u00e1minas de sushi en un plato de s\u00e9samo<\/span><\/span>\u00a0o en cebolla frita desecada<\/span><\/span>
\n– Comer con wasabi y jengibre en l\u00e1minas al gusto<\/span><\/p>\n

********************************************************************************************************************************************<\/p>\n

Preparing the rice<\/span><\/strong><\/span><\/p>\n

– 1 cup sushi rice<\/span><\/span>
\n– 2 cups water<\/span><\/span>
\n– Pinnch of salt<\/span><\/span><\/span><\/p>\n

Place the rice in a sieve and leave it to soak in a bowl of water.\u00a0 Wash it under running water. Repeat the operation until the water is clear, about 5 times.\u00a0 In a pan boil the water with the rice\u00a0 and a pinch of salt on a high heat until it boils for about 5 min, lower the heat and cook for another 8 minutes.\u00a0 <\/span><\/span><\/span><\/p>\n

Turn off the heat and let set for 10 minutes with a lid or cover with aluminium foil. Let cool expanding the rice on a big flat plate, use a wooden fork to do so.<\/span><\/span><\/span><\/p>\n

Preparing the rice<\/span><\/strong><\/span><\/p>\n

– 75ml rice or apple vinager<\/span>
\n– 3 tbsp of sugar<\/span>
\n– 1 tsp salt <\/span><\/span><\/span><\/span><\/p>\n

Heat the vinegar in the microwave oven for for 20 minutes and disolve the sugar and salt. When the rice has cooled, pour over the vinaigrette little by little, mixing thoroughly with a wooden fork (You can\u00b4t use metalic utensils with the vinegar).<\/span><\/span><\/span><\/p>\n

For the filling<\/span><\/span><\/strong><\/span> \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 <\/span><\/p>\n

– 1 cucumber, cut in stripes<\/span><\/span>
\n– 1 avocado, cut in stripes<\/span><\/span>
\n– Wrappings of nori seaweed\u00a0<\/span><\/span>
\n– Fresh salmon, tuna or cod, but prefrozen for at least 48 hours or use directly smoked<\/span><\/span>
\n – Light mayonaisse sauce<\/span><\/span>
\n– Sushi mat, covered with cling film<\/span><\/span>
\n– A bowl of cold water to wet your hands<\/span><\/span> <\/span><\/p>\n

Place a sheet of Nori seaweed on the clingfilm, wet your hands in the bowl of water so our hands won\u00b4t get sticky.\u00a0 Take a handful and extend on the sheet until it\u00b4s all well extended, leave a small margen in the part that\u00b4s not on our side in order to seal.\u00a0 <\/span><\/span><\/span><\/p>\n

Place the mayonaisse, avocado or cucumber and fish horizontaly on the rice. Roll always towards outside, with the other hand holding the mat and tighten towards yourself till stiff.\u00a0 Roll the whole sushi this way.\u00a0 <\/span>Wet a sharp knife and cut into slices.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/span><\/p>\n

To serve<\/span><\/span>\u00a0<\/strong><\/span> \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 <\/span><\/p>\n

– Soy sauce<\/span>
\n– Wasabi<\/span>
\n– Sushi gari, sliced pickled ginger (opcional)\u00a0<\/span>
\n– Sesame<\/span>
\n– Fried dried onions<\/span>
\n– Dip sushi slices in a plate of sesame or dried fried onions<\/span><\/span><\/span>
\n– Eat with wasabi and slices pickled ginger to <\/span>to taste<\/span><\/span><\/span><\/p>\n

\u00a0\u00a0 <\/span><\/span><\/p>\n

<\/h4>\n

www.nyalatours<\/cite>.com<\/cite><\/strong><\/span><\/h4>\n

<\/h4>\n


\n\"\"<\/a><\/strong><\/span><\/h4>\n","protected":false},"excerpt":{"rendered":"

Preparar el arroz – 1 taza de arroz especial para sushi\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0 – 2 tazas agua\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 – Una pizca de sal\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 Poner el arroz en un colador, dejar en remojo en un bol\u00a0 con agua.\u00a0 Repite la operaci\u00f3n hasta que el agua salga clara, unas…<\/p>\n","protected":false},"author":1,"featured_media":7649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[140],"tags":[],"class_list":["post-7587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts\/7587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/comments?post=7587"}],"version-history":[{"count":9,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts\/7587\/revisions"}],"predecessor-version":[{"id":7656,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/posts\/7587\/revisions\/7656"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/media\/7649"}],"wp:attachment":[{"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/media?parent=7587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/categories?post=7587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nyalatours.com\/blog\/wp-json\/wp\/v2\/tags?post=7587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}