Nigiri de salmón flambeado con salsa teriyaki
Salmon nigiri flambéed with teriyaki sauce.
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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Nigiri sushi has a long history in Japan, evolving from preserved fish and rice to the hand-pressed form we know today. The addition of flambéing and teriyaki sauce are more modern adaptations, blending traditional techniques with contemporary culinary trends to create a fusion of flavors and textures.
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While nigiri sushi is a staple of Japanese cuisine, the flambéed version with teriyaki sauce reflects a more contemporary and internationally influenced approach to sushi preparation. It showcases the adaptability and innovation within Japanese culinary traditions.
Sushi Etiquette
In Japan, sushi is often eaten with the hands, and dipping the rice into soy sauce is generally avoided to maintain the rice's integrity. However, the rules are more relaxed outside of Japan, and using chopsticks is perfectly acceptable.
Freshness and Quality
The quality of the salmon is paramount in nigiri. Fresh, high-grade salmon is essential for a delicious and safe eating experience. The visual appeal of the dish is also important, as presentation is a key element of Japanese cuisine.
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The dish balances the richness of salmon with the sweetness and umami of teriyaki sauce, creating a complex and satisfying flavor profile.
The raw salmon provides a clean, fatty, and slightly sweet taste, which is then enhanced by the caramelization and smoky notes from the flambéing process. The teriyaki sauce contributes a sweet, savory, and slightly tangy flavor. The sushi rice, seasoned with rice vinegar, provides a foundation with a mild acidity that complements the other elements.
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Salmon Quality
Use sushi-grade salmon that is very fresh and has a rich, vibrant color. The salmon should be firm to the touch and have no fishy odor.
Flambéing Technique
Use a kitchen torch to gently flambé the salmon, creating a slightly caramelized and smoky flavor. Be careful not to overcook the salmon, as the goal is to lightly sear the surface while keeping the inside tender.
Teriyaki Sauce Consistency
The teriyaki sauce should be thick enough to cling to the salmon but not too thick that it overpowers the flavor. You can adjust the consistency by simmering the sauce until it reaches your desired thickness.
Rice Preparation
The rice should be cooked to perfection and properly seasoned with rice vinegar, sugar, and salt. The rice should be slightly sticky but still hold its shape.
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