How we cook

FOR YOU

The best quality "Oriente" rice is used to prepare the rolls. First, measure out the appropriate amount of rice and rinse it under cold running water 6-7 times until the water becomes transparent. This is done to get rid of starch, dust and pieces of shell that remain after peeling the beans. This step is skipped by many and the rice sticks together and turns into a sticky porridge. To enhance the flavor of the rice, season it with vinegar dressing.

To obtain perfectly even and clean pieces, we use Japanese knives with single-sided sharpening. We use knives from "Bunmei". To obtain thin and beautiful pieces, the fish is cut using the "Sogi-giri" technique,
which translated means "slanted pieces". Cucumbers, mango, avocado and other ingredients are cut into strips.

Roll forming is one of the main ones
difficulties. The sushi mat should be wrapped with food foil on all sides. We spread the rice correctly, put the prepared filling on top.

One of the most important points when preparing the rolls is twisting them. The bottom edge of the nori must be aligned with the edge of the mat. Hold the filling with your fingers so that it does not fall apart. We lift the mat slightly and roll the roll so that the mat constantly moves it forward and slightly up.

Compliance with roll forming technology is an important element, but it is not everything. To make rolls, we need to cut them appropriately. Remember to moisten the knife in water and vinegar. First, cut the roll in the middle, and then each half into separate portions. The rolls are cut into 6, 8 or 10 pieces.

To obtain a unique taste, the rolls should be eaten with soy sauce, which will emphasize the flavor of fish, wasabi and ginger. If you want to experience a hurricane of great taste - try the rolls and more at "Tajfun Sushi".