Advice 1: How to cook nori for sushi

Japanese cuisine has gained popularity among the audience worldwide, mainly due to this uncomplicated dish like sushi. This dish is so fond of our compatriots that almost every woman tries to cook it at home. Nori is pressed algae, which wraps the filling. The key to the taste of the final product, namely, the rolls are properly prepared to use "nori".
How to cook nori for sushi
You will need
  • sheets of pressed seaweed
Buy a quality product. You can buy nori under the order from Japan or in Japanese specialty shop. Nearly every supermarket ready to offer their services in this matter.
Make your choice. Nori vary in their appearance and their number in the package. There are several types of seaweed for sushi: green, blue and red (gold). Essentially it is the same nori, but with different spices. However, green it is more expedient to use in the salad, they are well crushed, but for sushi it is better to use red algae. In the package their is usually 10, 50 or 100 pieces.
There are nori, fried in sesame oil with sea salt, they are called "sibuki". They have the extruded sheet otherwise, it is more subtle. Sibuki – it's quite crispy nori, but wrapped in rice is problematic. They are absorbed according to the principle of our chips, for example, with beer. There is always a large range of manufacturers, as they say for every taste.
Prepare nori for consumption. In principle, nothing special to do, because nori ready to wrap them in rice. However, some Housewives are advised to lubricate them with a little water to soften, whatever we do is not advised, as it lost the crunch in the rolls. For a wonderful summary of meals you need to cool the rice to room temperature, then he'll stick to the sheets from the algae and keep the crunch.
Please note that algae are a source of biologically active substances, such as polyunsaturated fatty acids, polysaccharides, pectins, galactan, alginic acid, enzymes, plant sterols, carotenoids. They have anti-inflammatory and immunomodulatory activity.
Useful advice
1. Sometimes, to give the algae a special flavor recommend them a little prompteth. But it is a matter of taste of each separately and must be followed in the preparation of rolls is not required.
2. In sushi bars we've seen a picture of a black rolls. Just note, the black nori be from temperature exposure to moisture, which gives Fig.

Advice 2: How to cook nori for sushi

Nori is the seaweed extruded square or rectangular shape. It wrapped different toppings, resulting in a well-known Japanese dish of rolls or sushi. From proper preparation of the nori sheets before using depends on how tasty the dish will turn out.
How to cook nori for sushi
Packaging of nori can be bought in the shops selling accessories for cooking Japanese dishes. Is that nori is sold in conventional supermarkets. Or seaweed for sushi ordered by mail via the Internet shops offering exotic products.
Nori may be slightly different in color. There are sheets of nori green, dark blue, reddish and even gold in color. Of all types of nori can be prepare great rolls. The taste of the rolls depending on the color of the nori will be different. The fact that all the sheets of nori is made from algae, but the color they impart a variety of spices and food additives. Because the taste of the dish, the end result is slightly different.
For the best rolls, nori is a red or dark blue. Wrap the filling in these rolls are convenient, they do not crumble under his hands. This product is without the preliminary preparation is ready for use.
Variants of preparing nori for sushi a few. For example, you do no processing, just carefully and quickly wrap the filling in them. Another option – before you spread on nori sheets prepared rice, lightly wet them with plain water or water to moisten hands and smooth them nori sheets.
A third option is to coat the nori sheets with vegetable oil, such as sesame or flax seed, olive. Try all three ways of preparation of nori to the twisting of the rolls. Thus, you will come to a consensus if you like the crispy seaweed in sushi, slightly more oily or wet.
Almost always layer on the nori while cooking sushi is superimposed a thin layer of rice. This is followed by filling. Therefore, usually nori soften yourself from contact with wet rice.
In Japan it often happens that the sheets of nori keep the smoke in, so they purchased a lightly smoked flavor.
Try the nori sheets and the rice layer to put the following types of toppings for sushi that are classic.

1 filling – thin laminates salted or smoked trout or salmon, fresh cucumber and a serving of spicy wasabi.

2 stuffing – crab meat, slices of avocado and wasabi.

3 filling – layers of egg omelette, cucumber and avocado, a bit of wasabi. The top rolls can decorate red caviar.
Is the advice useful?