Exactly four years ago, on 8 May late in the evening, I sat at the computer and wrote his first foo

Exactly four years ago, on 8 May late in the evening, I sat at the computer and wrote his first food blog post. Unaware that moment when a big part of my life in this blog over the next few years will be. Without being able to imagine how many readers of this blog will be. Not knowing how much there is still the same passionate toiduarmastaiad whom our paths crossed just a common larder interest. A big thank you to all of you who are here looking for ideas to go to and give feedback. Blog birthday is in store for me one of the post, which I'm blogging for the longest four-year history prepared - over four months! Today, talking about Sushi. If most of the recipes are simple and, for me blog post already doing dishes for the first time, and the success of the initial impulse of emotion, then Sushi dare to write just now, when I am particularly active in preparing it for four months. Hindsight is downright funny to think that before the preparation of sushi at home, I thought it was extremely difficult.
It seems that most people larder are not eating sushi for the first time wow immediate positive effect larder occurred. Sushiga gradually get used most often, and learned to enjoy it slowly. I can not say that I would be alive had little contact with sushiga. I've deliberately avoided them outright, because I thought larder that sushi does not taste it at all. Afterwards sorry to think that I did not put two Japanese travel any sushi sushi in your mouth ... I really learned to love recently. Strangely enough, I was totally unconscious of a sushi appetite towards the end of last year, and it just grew and grew in me an appetite until New Year's Eve, and we bought all the necessary sushiks did it for the first time at home. Where else would I not afraid of more complex recipes, the sushi I had a certain degree of awe, and I took a very long time the momentum to do it yourself dare. Normally, I am preparing food is always creative, experiment with different larder flavor combinations, cooking methods, etc., but the sushi is very much a case of the rules that must be followed, and the violation of which is a room full of Japanese larder cultural taboo. How are served sushi, sushi how we should eat exactly where you water it, when you take away, etc ... All these details for themselves before I had to make it clear how to prepare sushi, and I started to write this I dared to start. Chances are that awesome sushi subject was reinforced for me one of the Japanese chef who practice under the guidance of School Service, we recognize we made sushi. It was one of the truly unique and worthwhile experience. While I still do not know how well that time and started to enjoy sushi cues derived from it by a home-made. But very bright were a reminder of the importance of properly cooked rice for sushi and good quality and fresh ingredients. Sushi Rice Sushi rice is cooking at a very important and complex process that can not go wrong. When I first started to make sushi, I did not dare to take responsibility for themselves such that the normal boiling a pot of rice at home. Indeed, the practice of witness memories of Japanese cuisine, sushi rice that can be cooked with the help of the special rice burner. The first time I bought sushi rice Sushihousest, and also got to know the quantity larder of rice, which is considered one of the nori sheet - it is 100 grams of cooked rice. But then I started following times to try to boil the rice itself as a champion does just practice. The first matter of fact, I discovered that none of the sushi rice according to package directions doctrine is not the right kind of rice to boil. Sushi rice should be sticky, but still al dente grains of rice - just mash the rice can not be cooked (and it just happens to twenty minutes, which is recommended on the package). So I am a sushi rice boiling birched got theirs, but just the way I learned to cook sushi rice. Sushi rice cooking sushi rice before cooking, be very careful to wash immediately, several times a sieve on top of the water rinse - so that the fluid will no longer be white. Then the sushi rice to soak for about half an hour, then wash again, pour cold water into the pot and put onto to raise the rice to a boil. 500 g of raw rice to be placed in 750 ml of water (the amount of rice that can be 11 sushi rolls). It is worth to take advantage of the quantities that take into account larder per capita - the main food you eat sushi, you roll two is enough, men can roll 3. Rice to be boiled in a pot as broad or even a high edged pan (like my girlfriend recommended), especially when the larger quantity of boiled rice (500 g have a large enough quantity larder to use a pot or pan, broad). Immediately larder it becomes clear why. Now the rice pot on the stove, boil rapidly raise and then lower the heat to low. Not to stir while boiling! Boil until the liquid has penetrated into the rice. It takes about 10 minutes to boil up, but certainly not 20, then the rice is too soft. Most of the instructions on the packaging suggests that the sushi rice boiled larder rice on a hot pliidiaugul still on hold, but I'm hot, remove it immediately, otherwise larder broods too soft. S