The sushi is a popular dish in North America. The chefs are new dishes created especially for the American palate. Many of the dishes, like the California roll, while very popular in the U.S., there are practices in the East.
The California Roll was the original American sushi variations. It contains avocado, imitation crab and cucumber. Uramaki is usually done, so that the rice is on the outside with the inside nori. Similar to the California Roll is theCaterpillar roll, unagi added. The Rainbow Roll is a California roll topped with sashimi.
You Dynamite and crispy rolls are often confused by location. The Dynamite Roll is made of yellow tail, carrots, bean sprouts, hot peppers and mayonnaise. The crunchy roll is a roll of California, which is fried and served with a sweet sauce or chilli anguilla.
The spider roll using real-time soft shell crab and other fillings such as cucumber, avocado, sprouts, roe, and spicyMayonnaise.
Salmon is a favorite sushi ingredients, and has inspired many creations. The most common Philadelphia Roll salmon, cream cheese, cucumber and smoked it. The roll of salmon grilled salmon, sweet sauce and cucumber. Finally, the Seattle roll, smoked salmon or ham, cucumber and avocado.
Other common ingredients in American roles are scallops, tuna, spicy beef, chicken teriyaki, vegetables, cheese and okra. Sometimes the rice brown or black is replacedfor traditional sushi rice.
The sushi rice is short grain, white rice and Japanese, which is mixed with a dressing. The association includes rice vinegar, sugar, slat, and sometimes good. And 'served at room temperature. The rice texture is very important. It should be soft but not sticky or dry.
The seaweed wrappers used in sushi, called nori. Nori seaweed is cultivated for the first time in the ports of Japan. And 'scraped from the piers and rolled in dried leaves in the sun. InJapan can not be toasted nori. But in the United States usually is. This is a commercial product and can be eaten alone as a snack.
Raw fish should be a higher quality than cooked fish. Sushi chefs are recognized as important aspects of color, aroma and strength that can not be discovered in commercial inspection training.
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