Uramaki Salmão Skin
Uramaki with salmon skin.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Sushi Ville Roy
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Uramaki, or inside-out rolls, are a relatively modern invention in the world of sushi. They are believed to have originated in California in the 1960s or 1970s, created to cater to American tastes who weren't accustomed to nori seaweed on the outside of the roll. Salmon skin rolls likely emerged as a variant of other seafood uramaki, capitalizing on the flavorful and crispy texture of cooked salmon skin.
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Uramaki, including Salmon Skin variations, reflects the adaptation of Japanese cuisine to global palates. It highlights the fusion of traditional techniques with accessible ingredients and preferences, showcasing the evolution of sushi beyond its purely traditional forms.
Sushi Evolution
Uramaki represents a significant departure from traditional nigiri and maki sushi, demonstrating the adaptability and evolution of sushi culture to meet diverse tastes.
Ingredient Accessibility
The use of ingredients like avocado in Uramaki Salmon Skin reflects the integration of locally available ingredients into sushi preparations, making it more accessible and appealing to international audiences.
Presentation
Uramaki often emphasizes aesthetic presentation, with vibrant colors and careful arrangement of ingredients, highlighting the visual appeal of the dish.
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Uramaki Salmão Skin offers a delightful combination of textures and flavors, featuring crispy salmon skin, creamy avocado, and vinegared rice. The dish brings together savory, slightly sweet, and umami elements.
The dominant flavor comes from the crispy salmon skin, which is typically seasoned with salt and pepper and pan-fried or baked until crunchy. The avocado provides a creamy and rich counterpoint. The vinegared sushi rice offers a slightly sweet and tangy base. Cucumber adds a fresh, crisp element. Sesame seeds contribute a nutty flavor and textural contrast. Some variations may include mayonnaise for added richness or spicy sauces for a kick.
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Crispy Skin Secrets
To achieve truly crispy salmon skin, ensure it's thoroughly dried before cooking. Scoring the skin lightly helps it to cook evenly and prevents it from curling up too much. Baking or pan-frying in a hot pan with a touch of oil yields the best results. Season generously with salt and pepper before cooking.
Rice Perfection
Properly prepared sushi rice is essential. Use high-quality short-grain rice and rinse it thoroughly before cooking. After cooking, gently fold in a mixture of rice vinegar, sugar, and salt, ensuring each grain is coated without being mushy. Allow the rice to cool slightly before using it for rolling.
Rolling Technique
Use a bamboo sushi rolling mat (makisu) covered in plastic wrap to prevent the rice from sticking. Spread the rice evenly over the nori seaweed, leaving a small strip bare at the far end. Flip the seaweed over, add your fillings (avocado, cucumber, crispy salmon skin), and carefully roll it up tightly. Moisten the bare strip of seaweed with water to seal the roll.
Avocado Prep
Use ripe, but firm avocado for best results. Slice thinly to ensure even distribution in the roll. Consider lightly coating the avocado with lemon juice to prevent browning.
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