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{"id":65,"date":"2014-10-12T17:35:00","date_gmt":"2014-10-12T17:35:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/10\/suomi-maki\/"},"modified":"2014-10-12T17:35:00","modified_gmt":"2014-10-12T17:35:00","slug":"suomi-maki","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2014\/10\/12\/suomi-maki\/","title":{"rendered":"Suomi Maki"},"content":{"rendered":"<div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/1.bp.blogspot.com\/-09aZVfjgTQE\/VDq33JBsM5I\/AAAAAAAACAA\/6dkdSkxX-9Y\/s1600\/SuomiSushi.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-09aZVfjgTQE\/VDq33JBsM5I\/AAAAAAAACAA\/6dkdSkxX-9Y\/s1600\/SuomiSushi.png\" height=\"165\" width=\"400\" \/><\/a><\/div>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\"><br \/><\/span><\/span><\/span><\/h3>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\">Zutaten (2 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #9fc5e8;\"><i>Aufwand: hoch<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">1 Packung Lachsscheiben (~200g)<\/span><br \/><span style=\"color: #073763;\">150g Gerstenreis<\/span><br \/><span style=\"color: #073763;\">1 gekochte rote R\u00fcbe, rote R\u00fcbenscheiben aus dem Glas<\/span><br \/><span style=\"color: #073763;\">~ 4 Noribl\u00e4tter<\/span><br \/><span style=\"color: #073763;\">100 ml Br\u00fche<\/span><br \/><span style=\"color: #073763;\">1 Schalotte<\/span><br \/><span style=\"color: #073763;\">Wasser, Salz<\/span><br \/><span style=\"color: #073763;\">1 TL Zucker<\/span><br \/><span style=\"color: #073763;\">2 TL Wasabicreme<\/span><\/p>\n<\/div>\n<div><\/div>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #073763;\">F\u00fcr dieses Rezept muss zuerst die Gerste zubereitet werden, da diese nachdem sie gekocht ist abk\u00fchlen sollte. Der Gerstenreis wird gemeinsam mit der gew\u00fcrfelten Schalotte in einem Topf mit \u00d6l erhitzt. Sobald beides glasig ist, kann die Br\u00fche hinzugef\u00fcgt werden. Nun wird die Br\u00fche verdampft, danach kann einfach mit Wasser aufgegossen werden. Den Vorgang solange wiederholen, bis die Gerste weich-, aber bissfest gekocht ist.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Als n\u00e4chstes kann die rote R\u00fcbe gekocht werden. Auch diese ben\u00f6tigt sehr lange (~20 min). Wenn man nicht solange warten m\u00f6chte, tun es aber auch eingelegte rote R\u00fcben.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Der Lachs wird in gro\u00dfe Streifen geschnitten und mit der Wasabi-Paste vermengt.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald der Gerstenreis ausgek\u00fchlt ist, k\u00f6nnen wir mit dem letzten Schritt beginnen. Hierf\u00fcr wird das Noriblatt auf eine Sushimatte gelegt. Anschlie\u00dfend wird das Noriblatt mit dem Gerstenreis belegt, wobei am Ende cirka 1cm frei bleiben sollten. Danach zieht man mit dem Finger nach dem ersten Drittel einen Strich. In diese Grube f\u00fcllt man nun Lachs und rote R\u00fcbenst\u00fcckchen. Anschlie\u00dfend wird das freigelassene St\u00fcck des Noriblatts mit Wasser eingerieben und nun kann die Makirolle mithilfe der Sushimatte gerollt werden.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/h3>\n<div>\n<h4><span style=\"color: #9fc5e8;\"><i>Effort: high<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">1 pkg salmonslices (~200g)<\/span><br \/><span style=\"color: #073763;\">150g barley rice<\/span><br \/><span style=\"color: #073763;\">1 cooked beetroot<\/span><br \/><span style=\"color: #073763;\">~ 4 nori<\/span><br \/><span style=\"color: #073763;\">100 ml broth<\/span><br \/><span style=\"color: #073763;\">1 shallot<\/span><br \/><span style=\"color: #073763;\">water, salt<\/span><br \/><span style=\"color: #073763;\">1 tsp. sugar<\/span><br \/><span style=\"color: #073763;\">2 tsp. wasabipaste<\/span><\/div>\n<div>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div>\n<div><span style=\"color: #073763;\">For this dish we first have to cook the barley, as it should cool down again before the maki can be rolled. Therefor the rice is put into a pot together with the sliced shallots and some oil. This is heated up till the rice looks a bit glazed. Afterwards the broth is added and cooked till it&#8217;s vaporized again. Then you should add water again and repeat this process till the barley is soft but firm to bite.<\/span><\/p>\n<p><span style=\"color: #073763;\">Next the beetroot is cooked (this takes also up to 20 minutes). If you don&#8217;t want to wait that long also pickled ones are good.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">The salmon is cut into slices and mixed with the wasabipaste.<\/span><\/p>\n<p><span style=\"color: #073763;\">As soon as the rice has cooled down we can start the last step. Therefor we put the nori onto the sushi rolling mat. Then the rice has to be put onto the nori, but at one end about 1 cm should remain untouched. Now you have to build a drain after 1\/3 within the rice, into which you put the salmon and some beetroot pieces. The nori is now rolled to the finished makiroll.<\/span><\/div>\n<div><span style=\"color: #073763;\"><br \/><\/span><\/div>\n<div style=\"margin: 0px;\"><span style=\"color: #073763;\">Enjoy it \ud83d\ude42 !<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen) Aufwand: hoch 1 Packung Lachsscheiben (~200g)150g Gerstenreis1 gekochte rote R\u00fcbe, rote R\u00fcbenscheiben aus dem Glas~ 4 Noribl\u00e4tter100 ml Br\u00fche1 SchalotteWasser, Salz1 TL Zucker2 TL Wasabicreme Zubereitung F\u00fcr [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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