Ingredient
- Remember to buy fish for sushi or other similar quality seafood if you want to eat raw. Otherwise you risk contamination with bacteria or parasites contracted. Handle food carefully, keep raw ingredients cold when not in use. Avoid contamination! Keep raw ingredients come into contact with anything except the tools dv. and the food you plan to eat with them.
- When working with sushi rice, remember to soak your hands, otherwise the rice will stick to your hands, and the rice grains will stick together. Put a bowl of water near your work area and keep your hands wet or rinse your hands under a tap, if they become too sticky.
- Do not press too hard rice, either when it spicy, are you ready "bed" for nigiri sushi or maki. Sushi rice needs air for sushi is tasty.
- Avocados can be slippery. Try it sliced and not in pieces, are easily arranged and there is a danger that they slip maki (rulou tăiat). Place it on rice before other ingredients, not to move when running maki.
Tools
- A sharp knife is your best friend. Sharpen it before preparing sushi. There sushi knives, but not necessarily required. A blunt blade will crush maki, so you must have on hand a sharp blade. Cutting movement must be continuous, should not press very little to cut maki. Lack of effort will be rewarded.
When you cut maki, blade must be moistened. ., roll will be cut neat and will not break. You can do this by inserting a knife into a bowl of water and lifting it pointing up. Tap the knife handle mass, and the water will drain off the slide.
Tips,
