Nori is a pressed alga of square or rectangular shape. It is in it that various fillings are wrapped, resulting in a famous Japanese dish, rolls or sushi. From the proper preparation of nori sheets before use depends on how tasty the dish will turn out.
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Instruction manual
1
Nori packaging can be bought at stores selling appliances for cooking Japanese dishes. It happens that nori is sold in ordinary supermarkets. Or seaweed for sushi is ordered by mail through online stores offering exotic types of products.
2
Nori may vary slightly in color. Nori sheets are green, dark blue, reddish and even golden in color. You can make wonderful rolls of all kinds of nori. The taste of the rolls will vary depending on the color of the nori. The fact is that all nori sheets are made from algae, but various spices and nutritional supplements give them color. Therefore, the taste of the dish in the final result is somewhat different.
3
For rolls, the best kind of nori is red or deep blue. It is convenient to wrap the filling in such rolls; they do not crumble at hand. Such a product is ready for use without preliminary preparation.
4
There are several options for preparing nori for sushi. For example, you can not process them at all, just gently and quickly wrap the filling in them. Another option is to place the prepared rice on the nori sheets, lightly moisten them with plain water or moisten the hands with water and smooth the nori sheets with them.
5
The third option is to grease the nori sheets with vegetable oil, for example sesame or linseed, olive. Try all three options for preparing nori for roll twisting. Thus, you will come to a consensus whether you like crispy seaweed in the land, slightly oily or more moist.
6
Almost always, a thin layer of rice is superimposed on the nori layer when preparing sushi. Then follows the filling. Therefore, usually nori soften themselves from contact with wet rice.
7
In Japan, nori sheets are often kept above the smoke so that they acquire a slightly smoked flavor.
8
Try on the sheets of nori and a layer of rice to put the following types of toppings for sushi, which are classic.
1 filling - thin plastics of salted or smoked trout or salmon, fresh cucumber and a serving of hot wasabi.
2 filling - crab meat, slices of avocado and wasabi again.
3 stuffing - layers of egg omelet, fresh cucumber and avocado, a bit of wasabi. Top rolls can be decorated with red caviar.