Ikura Sushi

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The rice for the sushi is boiled according to the instructions on the package.

In a small saucepan, heat the vinegar with the sugar and salt, but only until they dissolve. Vinegar should not boil. Pour over the rice and mix.

The cloud sheets are cut into wide strips of several centimeters. Long rice bubbles form like a ship. Wrap it around with cloud sheets and place a teaspoon of caviar in each sushi.

Consume immediately with wasabi and pickled ginger.

The art of making sushi, revealed by Dima Trofim: "I have a special relationship with Japanese cuisine"

by Gabriela Niculescu

Dima Trofim, a member of the band Lala Band, whom you know from the series & bdquoBet with life & rdquo and & bdquoA new life & rdquo, & icircplete the artistic talent with the passion for Japanese cuisine and business orientation, and the result is & bdquoChon Chillout, rququ & mdqu and European, recently opened & icircn the Old Center of the Capital. Although in childhood the strong smell of fish made the artist dislike the culinary dishes that underlie it, now, those who have tasted sushi made by him can say relaxed that Dima is an expert in making this healthy dish. From him I learned the history of sushi, but also some incredibly tasty recipes.

From the method of preserving the fish to the culinary preparation

Sushi is a kind of food specific to Japanese cuisine. The main ingredient is rice (sour with a special vinegar), combined with various other ingredients, cooked or in the raw state, most often with raw fish.

Sushi is a relatively new food even in Japan. It was first cooked at the beginning of the 19th century. Once upon a time, sour rice with vinegar was used as a method of preserving fish by fermentation, the fish being completely wrapped in such rice. This is where the idea of ​​sushi came from. Today, there are various types of sushi: rolls & wrapped in pressed seaweed sheets, small pieces of crushed rice and served with raw fish or caviar, pieces of raw fish sprinkled over a plate of rice. But you should know that there are also variants of sushi that, instead of rice, tofu is used, which is nothing but soy br & acircnză.

& bdquoIt's my favorite m & acircncarea & rdquo

We wanted to find out from Dima where his passion for Japanese food came from and how he became a sushi specialist. & bdquoSushi is my favorite movement, so I can start. I first tried sushi in Moscow several years ago. Since then, I have a special relationship with Japanese cuisine. I studied and learned to make sushi, I usually make it for my friends, but now I have advanced and opened this restaurant. I had the idea for a long time, but I implemented it spontaneously, with a friend of mine, whose name is also Dima, who is also passionate about sushi. We prepare sushi with the freshest ingredients, but also European food and sauces specially prepared by our chef with Ukrainian roots, which we brought especially for his talent in Japanese and European food. We also make deliveries, which sometimes I take the order myself and I make the delivery, to the surprise of the customers & rdquo, the member of the Lala Band told us.

"The rice binds better if it stays a little raw."

As Dima began to delve deeper into the secrets of making authentic sushi, he amused himself by calling this dish & bdquoun a kind of sauerkraut & rdquo. However, as there are many varieties of sushi that are prepared in different ways, we asked him to describe, step by step, how to make one, so that you, using this as a model, can make them. at home the others for which the artist offered us the ingredients.

& bdquoLet's take the example of classic Philadelphia sushi, which is one of my favorites and is very easy to prepare. It contains rice, but, before preparing the rice, a sauce is made from a special vinegar for sushi, sugar and salt, which is put in a pan and boiled, then poured over the rice and mixed, then put it in a special bowl, in which the rice is steamed. It does not need to be cooked in a 100% proportion, it must remain a little raw in order to be better. If you want, you can also use pressed seaweed sheet, but it is not mandatory. I use it. Place the rice on top of this sheet, cut the fish into small pieces and place on top of the rice, place the cucumber, cream cheese - it should always be Philadelphia, regardless of the type of sushi made that contains such a cream - and all these ingredients it runs very well and str & acircng, because otherwise it falls apart. If you want, you can put sesame and caviar over the rolls cut with a sharp knife & rdquo.

14 recipes rich in vitamins, proteins, Omega 3 and Omega 6

The way of preparing classic sushi is relatively similar to all types, the base being always the same, the rice prepared as in the description provided by Dima. The run is identical, only the types of fish and the extra ingredients added differ. Dima offered us the recipes of the 14 kinds of sushi that are served in his restaurant, but not only:

Sushi Unagi Maki, Sake Maki and Teka Maki (photo 1, 2, 3) have the same recipe, only the fish used for each differs, the first contains & acircnd smoked eel, the second, salmon, and the third, tuna, to all add & acircndu -se sauce unagi (& bdquounagi & rdquo & icircneans, & icircn Japanese, freshwater eel) and sesame

Philadephia sushi (photo 4), along with the classic recipe, which you have above, can be prepared with salmon, cream cheese, tobiko caviar and avocado. & bdquoTobiko & rdquo & icircnounces, & icircn Japanese, flying fish roe. They can vary in size from 5 mm to 8 mm, being smaller than salmon roe, but larger than capelin roe. This caviar is colored to change its appearance, and in this process only natural ingredients are always used: cuttlefish ink, for black ones, yuzu (Asian citrus plant), for orange ones, and wasabi, for green ones. These caviar are rich in vitamins, proteins, Omega 3 and Omega 6

Sushi Canada (photo 5) contains eel, salmon, unagi sauce, cream cheese, cucumber and sesame

Sushi Ikura (photo 6) consists of salmon, red caviar, avocado and cream cheese.

Okinawa Sushi (photo 7) has tuna, salmon, cream cheese, tobiko caviar and mayonnaise

Sushi Rainbow (photo 8) contains salmon, squid, eel, tuna, perch, cream cheese and cucumbers

Sushi Spicy (photo 9) has tuna, eel, spicy sauce, cucumbers and seaweed

Sushi Alaska (photo 10) has tuna, cream cheese, cucumbers and black tobiko caviar

Sushi Hoate (photo 11) contains seashells, cream cheese, avocado, tobiko caviar and mayonnaise

Sushi California (photo 12) has shrimp, cucumbers, tobiko caviar and mayonnaise

Sushi Tora-Ebi (photo 13) contains shrimp, eel, perch, cream cheese and mayonnaise

Sushi Chico Butterfly (photo 14) contains eel, salmon, shrimp, tobiko caviar & icircn all three colors, bell peppers and cream cheese.

Sashimi, miso soup and varieties of sauces

The dish that does not contain rice, except for the tofu-based dish, is called sashimi. Take a piece of fish fillet, cut it into cubes, put it in the special sauce and grind it. It can be consumed with special seaweed, which the artist simply calls colored seaweed. They have a special taste.

Japanese soup is extremely healthy and is made from boiled broth with soy sauce, which includes seafood, Japanese pasta and seaweed.

Also, seaweed salad, which is a mix of special seaweed with sweet, crunchy and slightly salty taste, is very rich & icircn mineral.

Sushi sauces are also very different and satisfy even the most demanding tastes. For example, there are sweet and chilli sauces, chilli sauces, wasabi dishes, soy sauces with lemon & acircie and fried honey, but the latter is the secret of the Ukrainian chef.

Tips for a perfect product

Sushi is a very healthy product when it is eaten correctly. That is why Dima offers us some tips to know how to consume this specialty.

Different types of sushi

In recent decades, sushi has become increasingly popular around the world. While you may have grown up without ever trying this delicious sushi food is now available in most medium-sized towns across the county. You can eat sushi and nigiri with your hands like you do in Japan - just make sure the nigiri dip rolls upside down so you don't get too much soy sauce! Before you head to the neighborhood sushi bar, learn more about the different types of sushi available.

Focusing on the five main types of sushi

Maki: This type of sushi is made with rice and wrapped in seaweed. Basically, it's the kind of sushi you normally think of when you think of sushi.

Temaki: Temaki is a hand-rolled sushi that is turned into a conical shape. It's not ideal for sharing at a party, but it's a great way to get a sushi snack on the go. In Taiwan, even 7-11 sell sushi in cartoons like this to people who need something delicious to eat while on the move.

nigiri: Normally, nigiri consists of a type of topping that is served on rice. While topping is usually fish, it doesn’t have to be. It is often served raw, and the taste is perfect for people who love fish. My personal favorite is salmon nigiri with a few slices of onion and a little lemon juice on top.

Uramaki: Uramaki has rice on the outside, with seaweed around the filling. You can get uramaki with a number of different sauces and toppings. Like many of the options on this list, uramaki can be raw or cooked.

sashimi: Sashimi does not include rice. It's just fish or shellfish by itself, so it's ideal if you really love the taste of fish.

Sushi, nigiri and sashimi are quite similar, so many people confuse them. Sashimi is generally raw fish, although the fish is sometimes cooked and sometimes no fish options are used. Sashimi includes a variety of seafood such as unagi (freshwater cooked eel), so there is room for variation. Sashimi is just fish or meat that is served without other ingredients.

Sushi generally uses a mixture of rice and ingredients such as vegetables which are then rolled in the clouds (seaweed) before being cut into smaller pieces. When you buy sushi, it's a maki (whole roll) with seaweed on the outside, temaki with sushi in a cone perfect for transport, or uramaki with seaweed inside and rice on the outside.

Nigiri is a mixture of nigiri and sushi. Basically, nigiri is a kind of sashimi that is shaped into a rectangle of rice.

Types of sushi rolls

There are many, many types of sushi rolls, so it would be impossible to include them all. Instead, we'll include just a few of the most popular options. We will include the types of ingredients in it, where the fish is raw and the types of people who will generally enjoy this type of sushi.

Crunch Roll: A mixture of crunchy seaweed, spotted tuna and tempura made from raw fish. If you like crispy and crunchy textures, this option will be perfect for you.

Rainbow Roll: A great option if you like a variety of sashimi. Made with raw fish, it includes fish cake or imitation crab. It is also made with tuna, avocado, salmon, yellow, cucumber and shrimp. The inside of the sushi roll will generally be the same or quite similar to a California Roll. After that, different tops (usually sashimi) are added.

Tiger Roll: This roll is made from cucumbers, avocados, shrimp tempura and tobiko (fish caviar). It's generally not raw, but you should check to make sure. It is ideal for anyone who likes avocado and shrimp flavors.

California Roll: California caps are extremely popular and are ideal if you don't like raw fish and prefer avocados. This option is made with avocado, sesame seeds, cucumbers and crab or imitation crab. If you buy this at a supermarket, they may also include mayonnaise. California Roll is also sometimes dominated by some ahi.

Dragon Roll: Dragon Rolls are made with cucumbers or avocados on the outside. Inside, you will find crab sauce, eel and eel. It is sometimes raw and has a sweet and sour aroma. These are often unique to each chef, so you can find a little variety. Normally, you will find cucumbers and eels inside. On the outside, it will have thin slices of avocado that make it look a bit like a dragon.

Vegetable roll: This is a great option if you like vegetables because it has asparagus, cucumbers, shallots, cream cheese, avocado and carrots. Does not include raw fish.

Philadelphia Roll: A Philadelphia Roll is ideal if you like cold, creamy flavors. It includes raw fish and is made with salmon, melted cheese and avocado. Despite its name, the Philadelphia Roll is not from Philadelphia. It was named because it is made with Philadelphia Cream cheese.

Spider Roll: Spider Rolls are made with cucumbers, spicy spices, soft crab tempura and avocado. It does not include raw fish and has a crunchy texture. If your cook is particularly wonderful, they can even make Spider Roll, so that it looks like there are spider legs sticking out of the sides.

Dynamite roller: This popular option is made with yellowtail, avocado, spicy mayo, shrimp tempura, bean cabbage, cucumbers, chili and carrots. Sometimes it is made raw, so you should ask first. It has a crunchy, warm and creamy aroma.

Surf and Turf Roll: This option is made with imitation fish or crab cake, as well as with cucumbers, tuna, avocado, beef, salmon, tuna and carrots. The fish is raw, but the beef is cooked.

Caterpillar Roll: Caterpillar Rolls are made only with cucumbers, avocados and eel. It's great if you love warm eel and avocado and it doesn't include raw fish.

Rotary tone pulp: Thin tuna fillets are made from chili, mayo and tuna sauce. This raw sushi is perfect if you like the tone and spicy flavors.

Volcano Roll: This roll can have a variety of different fillings, but it will be made to look like the roll explodes with food.

Tempura Shrimp Roll: This roll is made with tempura flakes, avocado, shrimp tempura and eel sauce. It is not made raw and has a crunchy texture.

Tempura Roll: This roll is made with a type of tempura that is fried. It is sometimes raw, but it is a great choice if you like the flavor of fat and fat fried foods.

If you are looking for a vegetarian option, there are some sushi rolls that focus on cucumbers, eggs and avocados. Often, vegetarian options will be slightly cheaper. Keep in mind that different sushi bars will mix their offerings, so the actual ingredients may vary from restaurant to restaurant.

Types of Sashimi

In an effort to be more authentic, many sushi bars use the Japanese name for different fish and ingredients. To make your life easier (and to make sure you get what you want), we'll include some of the common terms you may come across.

Hirami: Raw Halibut
Hamachi: Raw yellow Transylvania
Kani: Prepared crab meat
Ebi: Cooked Tiger Shrimp
Sake Toro: Raw Salmon River
Bincho: Blue white blue tone
Iwashi: Raw sardines
anago: Normally, smoked or smoked acacia oil
Hotate: Raw scallops
Janpachi: Raw Amberjack
Aji: Raw Spanish mackerel
tako: Cooked octopus
ahi: The raw tone
Tai: Raw Red Snapper
unagi: Grilled freshwater gel
Amaebi: Sweet shrimp
tamago: Cooked egg omelet
Aoyagi: Black round cross
Ika: Squid (the tentacles are cooked and the body is raw.)
Katsui: Raw Skipjack Tuna
School: Raw crust
Toro: Raw Blue Fin Belly
Saba: Raw mackerel
Uni: Raw Sea Urchin
Umi Masu: The raw ocean pasture
Ikura: Red salmon
Hamachi Toro: Raw yellow abdomen
Hokigai: Cooked Surf Clam
maguro: The raw tone
Tsubugai: Raw Whelk Clam

Almost any kind of sashimi meat can be turned into a sushi roll. While spellings can vary from place to place, previous sashimis are what you will generally find. From these simple ingredients, sushi masters can mix creative ingredients to make delicious, unique sushi rolls.

Some other words you can find on a sushi menu

Sushi is more than just meat. Many of the best sushi rolls include other ingredients such as fresh avocado, cucumber, spicy chili and other flavors. Most sushi bars will offer an English translation of these foods, but we will include their translations just in case.

donburi: This is a term for a traditional Japanese rice dish. It is normally made by combining different types of vegetables, fish or meat before serving them over rice.

Agedashi: Agedashi is a soft tofu that the chef wraps in potato starch. After that, it is fried.

gyoza: If you have never tried gyoza, you should immediately stop reading this article and buy some. These fried Japanese dumplings are filled with various vegetables, meat and fish. They are incredibly delicious and a popular lunch option.

khaki: This is a Japanese term meaning date fruit.

daikon: Daikon is a type of radish that is used in soups and other dishes. There is also a kind of brownish hash that can be made from this radish.

Ikura: Ikura is a salmon roe (fish egg).

Chirashi: Chirashi is a word for a bowl of rice that is mixed with ingredients such as fish and vegetables.

Maki: Maki is a plate that is made of rice and fillings that are wrapped in seaweed. In the United States, you know maki like sushi.

Katsu: Katsu is a kind of deep friend.

Gomae: Gomae is a plate of vegetables mixed with sesame dressing.

Nasu: Nasu means eggplant.

Masago: Masago is an orange fish egg known as Capelin caviar.

Mochi: If you have room for dessert, try mochi. This disgusting dessert is made from rice flower and stuffed with fillings like sesame seeds or taro.

Kappa: This is just a Japanese word for cucumber.

deny: Warts means green onions.

Ponzu: This is a type of Japanese sauce, which is made from a mixture of soy sauce, vinegar, lemon juice and fish flakes.

miso: Miso is an extremely delicious spice that is traditional in Japan. In the United States, you probably find it in miso soup, which is made from miso, tofu, seaweed and other ingredients.

Kanikama: Kanikama is imitation crab meat.

sashimi: Sashimi is extremely thin, minced meat that is not served with any rice.

Omakase: That just means choosing the boss, so ask before you order.

Ika: Ika is sepia.

Temaki: Temaki is a hand roll made of fish and rice before being wrapped in seaweed in a conical shape.

Yaki Tori: This is a type of fried chicken in Japanese shape.

Icre: Roe is just an English term for fish eggs.

Yamagobo: This is a Japanese food that consists of pickled burdock root.

TEBA: Thebes is chicken wings.

shiso: Shiso is a type of Japanese plant used in many dishes.

yakisoba: Yakisoba are delicious fried noodles made from buckwheat.

Tobiko: Tobiko is a flying fish egg.

Tempura: Tempura can be made from many different types of fish that is bread and fried before being eaten.

yuzu: Yuzu is a kind of citrus that is quite delicious.

Udon: This is a kind of thick noodle that is made from wheat flour.

Tentsuyu: This is a kind of Tempura bath.

Wasabi: Wasabi is similar to our horseradish and is used to taste dishes or as a pasta served with sushi.

Sriracha: This is a kind of spicy sauce has a slightly sweet aroma.

Ume: Ume is a chopped plum.

Wear: Wear is quail.

Tekka: Tekka is a kind of spice served in Japanese restaurants.

Wakame: Wakame is a kind of seaweed.

specialized in kushiyaki: Kushiyaki is a generic term that covers a variety of grilled vegetables and meat.

nigiri: This is a dish in which raw fish is served over overcooked rice.

Toro: This is the belly area of ​​the fish. You will often see her with another Japanese term that shows the type of fish her belly is on.

Edamame: Edamame is a delicious soy-free dish. It is often served with a sauce on it. You will often find it as an appetizer at sushi restaurants in the United States.

What types of spices and parts are available?

Most of the time, the sushi bar will offer you more than just sushi. If you just want a snack or a small meal, go to the bar and grab one of the plates that are passed around the bar. For a regular meal or for several courses, you can try other options. Often, miso soup is a great start to the meal. Vegetable cakes and tempura are another great addition.

For the main sushi course, you will most likely be given more than just sushi. Your server will probably provide thin, pink, pickled slices of ginger. Wasabi, a green paste that tastes similar to horseradish, will be brought to your table. Most likely, you will also be given shoyu (soy sauce).

Ginger is used to clean your palette between courses or sushi bites, so you can really taste the different flavors. The Japanese will also mix a small wasabi with soy sauce as a dipping sauce for sushi. If you have never had wasabi, try licking it first. It has a pretty strong, spicy aroma, so you don't want to use more than you can make.

If you want a delicious dessert to follow your meal, try mochi. Made from rice flour, this disgusting, spongy dessert is served in a small, circular shape. It is often stuffed with ingredients such as taro (somewhat like a Japanese sweet potato). Some restaurants also offer options such as matcha tea or taro ice cream.

Known for its delicious flavor, sushi is available in several types. While many options are made with raw fish, there are some types of sushi that are also made with cooked fish. If you are not sure what to choose, ask your chef for ideas. Many sushi bars offer a rotating bar that carries small plates of sushi next to you. If you are unfamiliar with different types of sushi, try some of these small plates to find out your favorite.

Ikura Sushi - Recipes

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9 recipes by. sushi

Sushi is a preparation composed of a slightly sweet, sticky rice, made from a combination of vinegar and sweet rice (cooled to room temperature before use), wrapped in seaweed, called clouds, or the ingredients can be placed in the center of the rice which is then wrapped in seaweed in the form of a roll. After the sushi is rolled, it can be cut into cylindrical shapes.

The most commonly used varieties of fish are tuna, mackerel, salmon and sea bass. Fish eggs are also used to make sushi. Some possible ingredients for a sushi include besides fish and seafood, raw or cooked vegetables. Pickled Japanese radish, avocado, cucumber, asparagus, and other specifically Japanese vegetables can be used as ingredients in the preparation of sushi.

The spices used to serve sushi are: soy sauce (Shōyu) and Wasabi (Japanese horseradish). Also, pickled ginger called Gari is usually served with sushi. The sushi pieces are soaked in soy sauce and served with wasabi and pickled ginger.

The drink with which sushi is consumed is a green tea (known as Agari in specific restaurants).

How to easily throw away the best temaki (rolled) Sushi Party Ever

One of the most creative and simple ways to make sushi in your home is sushi temaki. Temaki sushi literally translates to mana (& quotte & quot) roll (& quotmaki & quot) sushi.

This style of sushi is also a popular item at Japanese sushi bars, where your choice of sushi fillings (fish, seafood, caviar, egg roll and vegetables) are topped with sushi rice in -a big piece of Cloudiness (dried and fried seaweed) easy to grab, sushi roll in the shape of an ice cream cone.

Temaki sushi is usually dipped in soy sauce ( sho yu ), mixed with wasabi (Japanese horseradish), and served with some of the pickled ginger known in Japanese as gari shoga.

How to throw a Temaki Sushi party

Temaki sushi is great for a weekly Japanese meal for your family, but can easily be turned into a weekend party for family and friends. As seafood can be expensive and especially raw fish and Sashimi quality caviar, for a budget-friendly option, consider throwing a sushi temaki party and asking guests to bring sashimi site favorite, caviar, vegetables and sushi fillings.

Part of the fun of temaki sushi is that you can make your own sushi and combine any number of your favorite ingredients. Start by reviewing the Simple Checklist for Hosting a Temaki Sushi Party below, followed by the suggested ingredients.

Simple checklist for hosting a Temaki Sushi party

  1. Make sushi rice.
  2. Cut clouds (fried dried seaweed) into large pieces lengthwise, using kitchen scissors, cutting each sheet in half. Some brands will sell pre-cut temaki sushi clouds. Store the clouds in a resealable plastic bag so that they do not become obsolete.
  3. Decide what vegetables to offer and cut them into thin slices. Arrange the vegetables on one or two platters. Cover with plastic wrap and cool until served.
  4. Decide on the types of sashimi to offer and specify them in pieces of sushi. Alternatively, buy pre-cut plates of assorted raw fish. Cover with plastic wrap and cool until ready to serve.
  5. For caviar, serve each type in small bowl with spoons.
  6. Fill the soy sauce dispenser (shoyu).
  7. Serve pickled ginger and wasabi in small bowls.
  8. Place chopsticks and small spoons with each dish provided so that guests can be easily served.
  9. Location settings should include a small plate for preparing individual temaki sushi and a small bowl for mixing soy sauce and wasabi to dip temaki sushi. Each setting should also include a set of chopsticks and a napkin.

Sushi Rice

Sushi rice can be made either from scratch, using premium white rice and sushi vinegar, or as a short cut, try a dry sushi mixture. It is a dry powder that is sprinkled over hot steamed rice and mixed well to create a vinegar sushi flavor. A recipe for homemade sushi vinegar blend made from rice vinegar, sugar and salt is available.

Assorted sashimi (raw fish)

The highlight of temaki sushi is often the variety of sashimi or raw fish available. Many Japanese and Asian grocery stores sell quality sashimi fish, which is sold either in small, cut-out blocks or as pre-cut plates to pre-cut assorted sashimi. The following is a list of suggested sashimi:

  • tone
  • Yellowtail
  • sea ​​urchins
  • sea ​​bass
  • halibut
  • salmon
  • squid
  • shells
  • sweet shrimp
  • lean mackerel

Large seaweeds are available especially for the manufacture of sushi rolls and sushi temaki. They can be cut in half or quarter lengths for children. Packages sold in Japanese stores or other Asian food stores may have pre-cut clouds especially for temaki sushi.

Assorted caviar is a delicacy that instantly adds variety to any type of temaki sushi. Caviar is also sold prepackaged in small portions at the Japanese supermarket or Asian grocery store and requires no preparation.

Boiled seafood

Fructe de mare fierte este un mare plus față de orice răspândire sushi temaki, în special pentru cei care nu mănâncă sashimi (pește crud). Următoarele sunt opțiuni populare gătite de fructe de mare care se bucură de obicei de sushi.

  • Crevetă
  • Caracatiță
  • Unagi și anago (apă sărată și anghilă de apă dulce)
  • Șerif gigant
  • Crab de imitație

Egg Roulade (Tamagoyaki)

Japoneza tamagoyaki este o omele de ou laminate care este îndulcită cu zahăr și condimentată cu dashi. Este tăiat în bucăți longitudinale pentru a se potrivi perfect într-un rulou de sushi temaki. Adesea este un favorit printre copii.

Perilla Leaf (Shiso)

Shiso este o plantă parfumată care pereche minunat cu sashimi și caviar și este în mod tradițional servită cu sushi.

Daikon Sprouts (Kaiware)

Germenii Daikon au un indiciu de condiment și se adaugă o aromă drăguță delicată sushi temaki.

Asortați legume proaspete și fierte

Orice sortiment de legume la alegerea dvs. va face un plus minunat pentru a vă răspândi sushi temaki. Legumele tradiționale pot include următoarele:

  • Castraveți tăiați pe lungime
  • Avicado felii
  • Nivelele proaspete nagaimo (yam japonez de munte) adaugă prospețime
  • Gătitul rădăcină de brusture este un ingredient clasic atât în ​​sushi, cât și în sushi
  • Alte legume gatite netradiționale ar putea include: sparanghel, okra, mazare de zăpadă albăstrui și morcovi
  • Ciupercile Shiitake ciupite și condimentate,
  • De asemenea, în temaki pot fi incluse și potatoes cum ar fi takuan (ridiche daikon murat)

Non-Traditional Temaki Sushi umpluturi

Carnea și pasărea gătite și condimentate oferă o altă alternativă la sashimi (pește crud) și fructe de mare. Aceasta este adesea o alegere populară în rândul copiilor mai mici care nu-i plac sashimi și fructe de mare.

Ikura Sushi - Rețete

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What to know about fish roe

Roe are fully ripe eggs from fish and other marine animals. In food, roe refers to the eggs as a dish or garnish. There are a few different ways to prepare roe, depending on the type of eggs and what flavor profile best suits them. Roe can be both a fresh and cooked ingredient.

Fish roe, in general, is a healthful food choice. As the United States Department of Agriculture note, fish roe is typically low in calories and rich in proteins and amino acids.

Roe contains numerous healthful minerals and nutrients, such as magnesium, selenium, and vitamin B-12, though these vary slightly among types.

Fish roe also contains healthful unsaturated fatty acids such as omega-3. These fatty acids may help reduce inflammation and protect the brain and other bodily systems from the effects of oxidative damage.

Also, a study that appears in the Journal of Food Science and Technology notes that roe is high in fats that can help improve learning ability and lower fat levels in the blood.

Each type of roe has distinct flavors and uses, though there are also many similarities between them.

Share on Pinterest It is common to see tobiko in sushi restaurants.

Tobiko is the name of the roe from the flying fish species.

The most common place to find tobiko is in sushi restaurants, where people sprinkle them on top of dishes or spread them on sushi rolls to give them a brighter look. People may also eat tobiko as a sushi or sashimi dish.

Tobiko usually has a naturally vibrant, bright reddish color, though restaurants sometimes add other natural ingredients, such as wasabi or squid ink, to alter its flavor and appearance.

Tobiko eggs are very small, typically under 1 millimeter in diameter. They have a characteristic crunch or bursting feeling when a person bites into them, and they add a distinct texture to food.

Tobiko is traditionally salt-cured and will typically have a smoky, salty taste. However, tobiko tends to be a little sweeter than other types of roe, such as caviar or ikura.

Similar to other types of roe, tobiko is high in proteins, omega-3 fatty acids, and other nutrients. In fact, a study in the International Journal of Molecular Sciences explains that flying fish roe, similar to salmon roe, is very high in phospholipid fats. These fats may help protect the heart and liver, reduce inflammation, and improve learning capacity.

However, tobiko is very high in cholesterol. That being said, this is not usually an issue in moderation, as the serving size for tobiko is typically very small.

Masago is the name of the roe from the capelin, which is a fish in the smelt family.

Masago may refer to roe from other types of smelt as well. These fish are small and produce very small eggs.

Masago has a bright reddish-orange look, though it is slightly less vibrant than tobiko. Some producers dye the eggs to pass them off as tobiko. However, the fish eggs themselves are much smaller, which gives masago a different texture.

Masago does not provide the same sensation as ikura or tobiko when a person eats it, as it is more sandy than crunchy.

Masago is also similar in taste to tobiko, though it tends to be more bitter. Similar to caviar, masago tends to be more of a garnish than the focus of a meal.

Due to their similarities, many restaurants use masago in place of tobiko, as masago tends to be much less expensive. Masago is common on sushi rolls and in other Japanese dishes but will likely not make up the bulk of a meal. It makes a good accompaniment for many rice dishes.

Masago itself is low in calories and delivers healthful proteins and fatty acids, plus important nutrients such as magnesium, selenium, and vitamin B-12, to the body. However, masago tends to be relatively high in sodium.

There are also some ethical concerns about eating masago. Capelin fish are important sources of food for many larger fish and marine animals, and overfishing may have a detrimental effect on the local environment.

Ikura is the Japanese word for salmon roe. Salmon roe is much larger than many other types of roe.

Ikura also has an intense reddish-orange color due to specific pigment compounds in the egg. The eggs are shiny and should be slightly transparent.

Traditionally, farmers cured ikura in salt. Now, though, it is equally as common to find slightly sweet ikura or ikura marinated in a soy sauce base. Ikura should have a pleasant smell and a bold, rich flavor.

Ikura is a very nutritious food. As a study in the journal Clinical Interventions in Aging points out, ikura is high in healthful fatty acids, including:

  • high-quality omega-3s in the form of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
  • omega-6
  • omega-7
  • omega-9

Ikura also contains good levels of protein and is high in vitamin A, a popular antioxidant. The pigment compound in ikura, called astaxanthin, is also a potent antioxidant, which may help fight damage from free radicals in the body and protect against signs of aging.

The word caviar, in the most classical sense, refers only to the roe of the wild sturgeon fish. This type of fish appears in the Caspian and Black sea.

Over time, caviar became synonymous with roe in general, but this is not technically accurate. Now, caviar refers to a few different kinds of fish but still typically refers to types of sturgeon.

Sturgeon caviar roe is small and glossy, about the size of a pea at most. Its color can range from amber or green to very deep black.

Caviar has a salty taste that many people say is similar to a sea breeze. The eggs have a crunchy texture and release a slightly sweet taste upon chewing.

There are many different types of sturgeon caviar, including:

  • beluga
  • kaluga
  • osetra
  • sevruga
  • sterlet
  • Siberian sturgeon
  • white sturgeon
  • hackleback
  • paddlefish

For the most part, caviar is not an ingredient or dish but a garnish.

Sturgeon caviar has a beneficial nutritional profile, too. As a study in the International Food Research Journal notes, sturgeon caviar contains a high percentage of fats, including omega-3 fatty acids, specifically DHA and EPA.

Together, these two fatty acids can help reduce inflammation and support the proper function of the brain, heart, and eyes.

Caviar also contains an impressive amino acid profile, including:

Amino acids help build proteins in the body and play a role in muscular health and immune system function.

Caviar may bring to mind images of luxurious dinners or restaurants, and it is an exclusive food product. Particularly due to overfishing and contamination in the seas, true caviar prices are extremely high.

Tobiko, masago, ikura, and caviar are four different types of fish roe, or the eggs from fish. Each one comes from a different species of fish and carries slightly different characteristics and nutrients.

Roe, in general, is relatively beneficial for health, as it is low in calories and high in healthful fatty acids that support the body and reduce inflammation.

However, roe may be high in cholesterol or sodium. Prepared roe may be especially high in sodium and other potential added ingredients.

The differences among the types of roe begin in how people prepare and present them. Some types of roe, such as caviar and masago, are more of a garnish to a dish. Others, such as ikura and tobiko, may serve as the main ingredient in a dish.

In moderation, roe may be a healthful addition to many diets. It may help to try tobiko, masago, ikura, and caviar separately to determine personal preferences and find the best ways to present and enjoy them.

I hope this quick and easy Salmon Sashimi Bowl inspires you! If you’re not a salmon fan, try it with your other favorite raw fish such as tuna, hamachi, or sweet crab meat.

Lastly, please use only sashimi-grade salmon for raw consumption. Some salmon contains parasites and here are the FDA guidelines for destroying the parasites:

Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Video: How to Make Marinated Ikura Salmon RoeSushi Chef Eye View (August 2022).