Bucatari5stele
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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
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    SALMON MAKI SUSHI BY FDL

    Go down  Message [Page 1 of 1]

    1SALMON MAKI SUSHI BY FDL  Empty SALMON MAKI SUSHI BY FDL on Thu Apr 24, 2014 5:12 pm

    Chef Pipos Petre

    Chef Pipos Petre
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    Try making sushi at home with this salmon sushi maki recipe, the ingredients include seafood, rice and seaweed
    Ingredients
    Ingredients

    Salmon 150 g, fillet
    Nori sheets 2 each, toasted
    Wasabi paste 1 tbsp
    Sushi rice 400 g
    Water 600 ml
    Kombu 1 piece
    Vinegar 4 tbsp
    Salt 1 tbsp
    Sugar 1 tbsp

    Info box

    Preparation time 30 m
    Cooking time 30 m
    Recipe category Main course
    Recipe yield 8
    Recipe cuisine Japanese

    Preparation

    Remove any bones from the salmon fillet with tweezers, then pat dry and cut into strips approximately 1 cm wide. Cut the nori sheets in half crosswise, spread with wasabi paste (using your finger) and then cover with rice, leaving about 1/4 of the surface free. Place the strips of salmon on the rice and roll up using a rolling mat.

    Cut each of the 4 sushi rolls into 6 equal pieces. susih rice: Wash the rice thoroughly in a sieve under running water until the water runs clear. Put the rice, water and seaweed into a pan and bring to the boil over a high heat. Then cover and cook over a very low heat for about 10 minutes until the rice is swollen.

    Do not take the lid off the pan during this time! Remove the pan from the heat and leave to stand for 3 to 5 minutes so that the rice can absorb the water. Heat the rice vinegar and mix with the salt and sugar.

    Transfer the rice to a bowl and remove the seaweed. Draw a chopstick through the rice with a criss-cross action while slowly pouring in the seasoned vinegar. At the same time fan the rice with a fan to ensure that it quickly cools to room temperature and acquires a nice lustre.

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