Mainly, it is sushi, the basic concept of sushi is originally fish wrapped in rice, that idea has been misrepresented over the years, we are now at a stage where you can make a flaming meat niguiri with some kind Of aromatizaste, species, and! Ready! Has created a fusion dish with various gastronomic tones.
Tuna niguiri with orange supreme in sweet mustard sauce and ciboulette
Venezuela is one of the countries where there is a great variety of makis that are elaborated, taking into account ingredients that are used in the day to day of Venezuelan cuisine, from a roll with cuts of bananas like topping, stuffed with avocado, cheese and Chicken, even more gourmet roles, such as a stuffed roll of kani ichiban, flavored with yuzu (Asian orange concentrate that tends to be strong in salt) and truffle oil, topped with cuts of tuna in macedonia flavored with oil truffles, in Soy paper, but originally, what was the sushi like?
Japan is the fertilizer of sushi, as such, it does not have a specific record of how the origin was, there are several hypotheses, but among one of them is the one that describes that originated as a type of fast food that was obtained in Stalls, served a ball of rice seasoned with a cut of fish, known as the, niguiri. Over the years it became a refined art, but the main idea has not been eliminated, that of a piece of protein wrapped in rice, that does not crumble in the hands when wet in soy, and spread through the mouth
It seems simple to put rice on fish and ready, you have a niguiri, but it is not like that, first of all it is a technique that many sushichef take to perfect, since from the way that you take the rice and you press it on the Cut the fish, influence the end of the taste, to the way in which you preserve the proteins and as you make the cut of the fish give as a result a ... can be a good niguiri worthy to appreciate, even a mediocre rice ball with a fish Above as final.
Ph, heat, mood, weather and other factors influence it ...
Venezuela is a country where sushi has become an option in which the citizen takes as an option to taste, has become in the alternatives at the time of an exit with relatives, friends, couple, etc.
Now, we are aware of what was originally sushi, but now, how is sushi? In Venezuela we know mainly sushi, like roles, can already be classic like a california, alaska, tiger, maguro, until already original roles of the restaurant to which you went to eat, but already in this phase, the sushi has been complementary, we forget the Most Japanese sushi in which usually eat the proteins raw and freshest possible to such an extent that the filetean at the time of ingest, the Venezuelan diner is accustomed to taste roles of as much variety as the imagination allows , We are now dealing with something called fusion cuisine, the idea of mixing the concepts of two gastronomy and using them in a dish, fusing their flavors, a concept in which I take a lot of popularity in Venezuela and even these days continues to set a pattern, You know to take into account that the time to eat a roll, remember that you are eating an avocado gastronomy fusion of Asian, American and even European countries.
Salmon cannes
Here I leave a video, about one of the most famous sushichef in the world.
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