(Foto de mi autoría / Photo of my authorship)
Hice entonces un análisis de los ingredientes necesarios para hacer un sushi sencillo, teniendo en cuenta lo que tenía en casa y lo que podía comprar en mi zona.
Primero era necesario tener una esterilla, que es donde se coloca el sushi y se enrolla para darle la forma. Es una unión de varillas finas bastante flexible. Resulta que tenía en casa un adorno parecido a este:
Hello everyone! I wanted to eat sushi but since I didn't have the money to buy it and where I live they don't sell nori seaweed, I decided to try making sushi by substituting ingredients for other ingredients and see if it would work for me.
I then did an analysis of the ingredients needed to make a simple sushi, taking into account what I had at home and what I could buy in my area...
First it was necessary to have a mat, which is where the sushi is placed and rolled to shape it. It is a fairly flexible joint of fine rods. It turns out that I had an ornament similar to this at home:
Fuente de la imagen / Image source:
https://www.manualidadesplus.com/2010/04/cuadro-con-esterillas.html
The mat is what is at the bottom of the design (mine had a cloth figure on it), so I removed it and I was left with only the mat.
Fuente de la imagen / Image source:
https://es.123rf.com/photo_13840673_esterilla-de-bamb%C3%BA-laminado-aislado-en-blanco.html
Already having our mat, the next thing was with what to supplant the nori seaweed, which is what covers the sushi. I then analyzed the different vegetables that could be a bit similar ... I started with the cabbage, its consistency - too weak when rolled if it was fresh and not very chewy if it was not -, made me discard it immediately.
Fuente de la imagen / Image source:
https://antojandoando.com/recetas/hojas-de-repollo-rellenas/
Lettuce was the next, it was more flexible than cabbage but like the previous one, the shape and thinness of its leaves would not give me the desired result.
Fuente de la imagen / Image source:
https://es.123rf.com/photo_57788824_bebé-fresca-lechuga-romana-lechuga-en-blanco-romaine-o-cos-hojas-de-lechuga-lechuga-cos-aisladas-sobre.html
It was then that I came across the chard. Its leaves were large enough and despite being more resistant than that of lettuce, they presented some flexibility. In my opinion, they were perfect for the recipe.
Fuente de la imagen / Image source:
https://frutasolivar.com/congelar-acelgas/
Estos fueron entonces los materiales que utilicé:
- Arroz (cualquier tipo)
- Vinagre
- Azúcar
- Sal
- Una lata de atún (suplantando al salmón)
- Aguacate
- Zanahoria
- 1 pieza de huevo
- Salsa de soya
- Hojas grandes de acelga (suplente del alga Nori)
- Esterilla
Las cantidades dependen de las porciones que se deseen, de igual modo, se puede suplantar un ingrediente por otro
These were then the materials that I used:
- Rice (any kind)
- Vinegar
- Sugar
- Salt
- A can of tuna (impersonating salmon)
- Avocado
- Carrot
- 1 piece of egg
- Soy sauce
- Large leaves of chard (substitute for Nori seaweed)
- Mat
The amounts depend on the portions you want, in the same way, you can substitute one ingredient for another
Preparación:
Preparation:
Wash the rice several times and remove the water using a strainer. Then cook (without salt) until it reaches a medium consistency. When ready, place it in a bowl to cool.
Fuente de la imagen / Image source:
https://cookpad.com/ve/recetas/3206715-gohan-arroz-para-sushi-🇯🇵
Se bate la pieza de huevo y un poquito de azúcar, se vierte en una sartén y se cocina hasta obtener una especie de tortilla fina. Cuando enfríe, la cortamos igual que a zanahoria.
On the other hand, the carrot is parboiled (mine was small) and cut into long strips.
The piece of egg and a little sugar are beaten, poured into a pan and cooked until obtaining a kind of fine omelette. When it cools, we cut it the same as a carrot.
Fuente de la imagen / Image source:
https://laroussecocina.mx/palabra/tortilla-de-huevo/
Tomamos las hojas de acelga y la colocamos a tostar por pocos minutos sobre un budare o plancha, hasta que adquieran una superficie un tanto ahumada. Este paso es muy importante, ya que al igual que las hojas de plátano se pasan por el fuego para hacer las hallacas, esto nos permite que las hojas cedan en el proceso de enrollado.
Prepare in a container a mixture consisting of 1 or 2 tablespoons of sugar dissolved in the same amount of vinegar and a little salt. We pour that over the rice and mix it, resulting in a rice with a sweet touch.
We take the chard leaves and place them to toast for a few minutes on a budare or griddle, until they acquire a somewhat smoky surface. This step is very important, since like the banana leaves are passed through the fire to make the Hallas, this allows the leaves to yield in the rolling process.
¡Teniendo esto procedemos a armar nuestro sushi!
Having this we proceed to assemble our sushi!
On the clean mat we place a chard leaf. We spread the rice achieving a uniform surface. We place the carrot, the tuna, a few strips of avocado and the tortilla vertically on top.
(Foto de mi autoría / Photo of my authorship)
Yo luego de hacer los rollos los envolví sobre la esterilla de nuevo para apretarlos un poco más.
We carefully roll our sushi so that it takes shape, helping us with the mat. It is important to clarify that what is going to be rolled is the chard leaf together with the ingredients, the mat will only help us to facilitate this process.
After making the rolls, I wrapped them on the mat again to tighten them a bit more.
(Foto de mi autoría / Photo of my authorship)
Con un cuchillo afilado se procede a cortar el sushi del grosor deseado (Mis cuchillos no tenían casi filo así que me quedaron gruesos los rollos ja ja)
¡A degustar un delicioso sushi!
With a sharp knife, the sushi is cut to the desired thickness (My knives were almost blunt so the rolls were thick ha ha)
They are served together with a little soy sauce to soak them and that's it ...
To taste a delicious sushi!
(Foto de mi autoría / Photo of my authorship)
Thank you so much for being here. I hope you join me in the next opportunity.