It's time for the Post of the week folks, and as last week i did say i was going to post a recipe but didn't, here we go for a recipe on the basics for SUSHI, or Makimono to be more precise. As some of you may know, and for those who don't, Sushi comes from an ancient grammatical form that translates to "it's sour", which is due to the seasoning with rice vinegar, but also Sushi is basically all forms of Japanese Rice and raw seafood in general, Makimonos are the ones that you roll up, ramifying to Hossomaki (the thin ones), Futomaki(the large ones), Nigirizushi are the ones with a rice oval shape on the bottom and seafood on top, and so on!!!
Anyway folks, doing sushi it's really not that hard, i had my first try today and was very pleased with the result, and for that reason i come to thee in order to show you how simple it can be.
First and foremost the rice, make sure you have SUSHI rice and no other, with about 1 Kg you can feed well around 10 people, and as for the filling it can be anything u want, the traditional ones are compulsory if you are trying to become a great sushi men, but if u are not Japanese than u have failed the quest already(haha), Japanese people are ultimately traditional and therefore there isn't much space for recognition as a sushi man when u are not from or related to the country, so if u feel like making beef sushi by all means go ahead!
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