Uramaki de pollo y calabaza
SHOW OFF WITH THIS RECIPE OF CHICKEN AND PUMPKIN URAMAKI
Japanese food is cool and knowing how to prepare Japanese food is cool. And, if not, that they ask you about the face that your friends or your partner have when you invite them to a Japanese lunch or dinner at your house and you start presenting dishes, like a professional itamae. What if an inverted avocado maki roll here, what if a tuna niguiri with wasabi there... Well now you can leave them "ojipláticos" with this recipe for chicken and pumpkin uramaki.
As you have been preparing some exotic recipes for a long time, surely this one will seem easy to you. Now that you've mastered the art of making sushi rice , which can be the scariest thing to do when you're a beginner (something you left behind a long time ago), you're half the job done. You move like a true expert while you wash the rice, drain it, stretch it, water it with vinegar... come on, it's quite a show to see you and you would even have to charge admission to your kitchen just to see yourself among pots and hanguiris .
If you have already stopped surprising your guests with the art you spend preparing rice for sushi, now you can do it when they see how you prepare the filling for these uramaki . And it is that, if they expect tuna or crab and avocado, their eyes will make them chiribitas when they see that the star ingredients are chicken and pumpkin . A mix with a spectacular flavor.
The uramaki belong to the makis, and it is not a traditional sushi, since it was born in the United States, where it was created for people who did not accept well the taste of the seaweed wrapping the sushi, so this sushi has nori seaweed for inside and the sushi will be coated with a mixture of nuts and cheese. As you can see, between your art with Japanese cuisine and the taste of these chicken and pumpkin uramaki, success is guaranteed.
- 31 - 60 minutos
- Alta
- Sirve 4
Método
Ingredientes
Ingredientes
- 175 g Tilda-Sundari sushi rice
- 20 ml rice vinegar
- 8 g sugar
- 4 g salt
- 190 ml water
- 2 sheets of nori seaweed
- 130 g roasted chicken, boneless and skinless
- 170 g pumpkin
- 40 g toasted nuts
- 30 g grated Parmesan
- Basil
Método
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Lavar el arroz con agua fría dentro de un bol para retirar el almidón, prescindir del agua almidonada y repetir la operación hasta que el agua salga limpia, aproximadamente unas 6 veces. Escurrir el arroz y dejar reposar 5 minutos.
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Introducir el arroz en una olla bien seca, con agua para hervir, cerrar con su tapa estanca, sin ningún escape posible de vapor. Poner a máxima potencia el fuego y bajar al mínimo, cuando rompa a hervir. Cocer durante 10 minutos y apagar, dejar reposar 10 minutos.
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Mientras tanto, mezclar el azúcar, la sal y el vinagre de arroz.
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Repartir el arroz sobre el hanguiri, regar con el aliño de vinagre y, con ayuda de un abanico y una espátula, airear y enfriar rápidamente, separando suavemente los granos mientras se airea. Reservar tapado con un trapo húmedo.
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Triturar en un mortero los frutos secos y mezclar con el queso. Reservar.
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Desmenuzar el pollo y machar la calabaza, con ayuda de un tenedor. Mezclar ambos productos.
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Con las manos humedecidas ligeramente en agua pero bien escurridas, disponer sobre una esterilla para sushi, el alga nori porcionada a la mitad. Encima de esta, una capa de arroz extendida sin prensar, de aproximadamente 100 gramos de arroz. Dar la vuelta, y sobre el alga, colocar 1½ cucharada de pollo y calabaza. Con ayuda de la esterilla, ir cerrando sobre si mismo el sushi, presionando con los dedos, creando un cilindro prensado y compacto.
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Rebozar los rolls sobre la mezcla de frutos secos y queso.
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Porcionar, humedeciendo el cuchillo antes de cada corte, y limpiando la hoja de restos de arroz. Decorar y servir con hojas de albahaca fresca.