🍣 Sushi day. Class notes | Dia de sushi. Notas de clase 🍣

Hello Hive friends! This weekend I was at a sushi workshop and here I am going to leave my notes.✍️🍣

😅I want to clarify that sushi in each country undergoes variations to adapt to the palate of each country, so this specific one is the sushi that is eaten in my country. It may have ingredients that the traditional one does not have.😅

First of all the famous ✨Mise en place✨ which makes the preparations a little more orderly and fluid.

Rice🍚

The rice is typical sushi, it is washed very well 3 to 6 times, squeezing it so that the starches come out very well, and it is strained so that the water comes out completely.
Then, in the same proportion of rice and water, it is preferably cooked in a rice cooker and once cooked, it is allowed to rest without uncovering for about 25 minutes. After this time, the rice is left to rest until it reaches room temperature in a plastic container that is not very wide.

Measurement🍵

150g of Misura is prepared for each kilo of rice, Misura is the mixture of 50% sugar and 50% vinegar. To completely dilute the sugar, you can heat it no higher than 60°C (the idea is that this preparation does not heat up too much or it could give it a very sour taste).
Well here at La Misura is where everyone puts their own touch (the touch of this specific restaurant is to add glutamate, salt and some emulsions that are their house secret)

When you try this Misura, the flavor is like a vinegary fruit.

Cream cheese

It is used at almost room temperature and put in a piping bag to make it easier to handle.

The sauces

• Siracha Sauce. Take 200g of mayonnaise and 5g of siracha

• Eel Sauce. A house preparation with white wine, soy, sugar and eel. Cooked for an hour to an hour and a half.

• Dynamite sauce. It has 200 mayonnaise, 4 crab sticks, 20g wakame, 20g masago and a little sesame sauce.
  
  

Other Fillings🥑

This is to taste. Here they used avocado, cucumber, wakame, masago and kanikama.

Tempura

I personally love tempura rolls because of how crunchy they are.

The wet part is a mixture of 500ml water and 350g flour (and of course if you want a little more flavor with sugar, eel sauce, sesame oil and MSG). The dry part is panko (with breadcrumbs it is difficult to control the flavors so panko is best).

Protein🍣

The best for last is the smoked salmon, here they showed us a homemade cold smoker technique

He put a countless amount of spices in the smoker but explains that you can add whatever you want to achieve in flavor or whatever you have at home.

The process is very delicate to keep the fish raw. But the result is an explosion of flavor. The fish is still raw and frozen but with a flavor that makes a total difference.

Armed 🍱

Leaving out all the misanplas, the assembly continues, here we start from Uramaki (rice on the outside) and Futomaki (rice on the inside).

When assembling the seaweed guide lines have a direction and are placed in the same direction as the makisu chopsticks.

Filling and rolling is a topic that you have to practice until you achieve it and I'll leave it to you in this gif.

The tempura is with the futomaki and is passed first through the wet part, then through the panco and finishes with frying at 200°C.

For cutting, it is recommended that the knife be 10 inches long and have a very thin blade. The cut is done with movement and not with force because the roll would be crushed.

This experience was thanks to an invitation from a friend and I loved participating. We practiced our rolls and although I need a little practice, they turned out very well.
I had always thought that sushi is a little expensive for the ingredients used. But this day I understood that more than the ingredients it is the time and work it takes to make them, there are many years of practice that this chef has to master his technique and he makes them very quickly and almost with his eyes closed. That and the attention they pay to each ingredient make the price very logical.

As always... Thank you for reading and for being there 💛 🍣