Sushi Piemontese per l’MTC – Nigiri di albese e oshizushi con peperone e acciuga

Non ce l’ho fatta… per l’MTC sono rimasta in Piemonte anche questa volta, dopo gli sformati di riso al latte. Non potevo certo farmi scappare la possibilità di fare un sushi piemontese!

È stato più forte di me, avrei potuto cucinare qualsiasi cosa, andare in capo al mondo, culinariamente parlando, e invece il richiamo del Piemonte si è fatto nuovamente sentire. Questa volta, però, ho voluto tentare una contaminazione piemontese-giapponese, giocando sull’accostamento del riso preparato con la tecnica per l’assorbimento ed ingredienti tipici di antipasti tipici della tradizione piemontese, come l’albese e i peperoni arrostiti con l’acciuga.

Il risultato è un finger food bello da vedere ed intrigante, un modo nuovo ed accattivante per ri-assaggiare gli antipasti piemontesi in una veste nuova.

Sushi albese blog

Sushi

Di Pubblicata:

  • Resa: 2 Persone servite
  • Cottura: 30 minuti

Ingredienti

Istruzioni

  1. Per prima cosa abbrustolite i peperoni, sulla fiamma o nel forno, quindi metteteli in un sacchetto di carta fino al raffreddamento. Spellate i peperoni, privateli dei semi e tagliateli in strisce lunghe e sottili. Lasciate da parte.
  2. Per la cottura del riso, copio e incollo da Acquaviva scorre. Versare il riso in una ciotola capace, coprire con circa il doppio di acqua fredda e “sprimacciarlo” tra le dita e roteandolo nell'acqua e massaggiandolo per circa un minuto, fino a che l’acqua risulta praticamente bianca. Versare in un colino, sciacquare sotto un getto gentile di acqua corrente, rimettere il riso nella ciotola lavata e ripetere lo stesso procedimento per altre tre o quattro volte, fino a che l’acqua è chiara.
  3. Versare di nuovo il riso sciacquato nella ciotola lavata, riempire con abbondante acqua, che dovrebbe a questo punto rimanere limpida, e lasciar riposare il riso a mollo dai 20 ai 40 minuti: il riso tondo, tipo quello giapponese autentico o tipo l’Originario o il Balilla richiede una mezz’ora di ammollo d’estate o se è stato conservato e in ambienti umidi, anche un’oretta in inverno, se viene da una dispensa molto arieggiata e secca, se è stagionato a lungo e se è di qualità eccelsa.
  4. Scolare e sciacquare di nuovo bene il riso, versarlo in una pentola di acciaio dal fondo spesso (oppure in un tegame di terracotta smaltata giapponese) proporzionata alla quantità di riso. Unire eventuali aromi od ingredienti, tipo sale, spezie, erbe, alghe, verdure, bocconcini di carne o di pesce (nel mio caso solamente sale) e coprire con liquido a temperatura ambiente in pari volume o poco più (1 tazza di riso per 1 tazza di liquido più 1 cucchiaio) che superi il riso di circa 2 cm
  5. Quando l’acqua bolle coprire la pentola con un coperchio pesante, meglio se avvolto in un panno in modo che il tegame sia quasi sigillato ed il telo assorba le gocce di vapore ed eviti che ricadano sul riso dal coperchio), abbassare la fiamma e lasciar cuocere senza mai aprire per 10 minuti. Se si usa riso integrale va cotto 25/30 minuti.
  6. Spegnere e, sempre senza aprire, lasciar riposare per altri 10 minuti. Quando si scoperchia il riso deve risultare morbido e lucido: nel caso di riso giapponese e affini forma grandi fiocchi e va raccolto delicatamente con le bacchette o da sotto con uno shamoji (spatola di legno) bagnato perché non diventi colloso, nel caso di riso indiano e simili si sgrana con una forchetta.
  7. Mettete il riso in un contenitore e lasciate raffreddare.
  8. Per i nigiri di albese, aiutandovi con due cucchiai bagnati, formate 4 quenelle di riso, quindi tagliate dalle fettine di albese delle parti che assecondino la forma delle quenelle e sistematele sulle stesse. Servite in accompagnamento a dell'olio di nocciola (possibilmente con spremitura a freddo).
  9. Per l'oshizushi, aiutandovi con il rice cube formate un cubetto di riso bianco. Appoggiate sulla sua superficie un filetto di acciuga, quindi avvolgete intorno la losanga di peperone. Guarnite con una foglia di prezzemolo e servite.

SUSHI PIEMONTESE -> DOWNLOAD THE ENGLISH RECIPE (PDF) HERE

Sushi peperone blog

Con questa ricetta partecipo all’MTC n. 41

BANNER

149 pensieri su “Sushi Piemontese per l’MTC – Nigiri di albese e oshizushi con peperone e acciuga

  1. la doppietta mi hai fatto giuly? wow! mi piace la tua rivisitazione italianizzata…un bacio grande bellezza

  2. sono divertitissima da questa interpretazione piemontese del riso!
    Non è proprio sushi perché il riso non è condito, ma immagino che i sapori puri e degli altri ingredienti, di grande presenza anche in purezza, e il tocco finale di olio di nocciola facciano una grandissima figura e siano ben supportati da un riso più neutro.

  3. Non ti avevo ancora lasciato un commento!
    Adoro, A-DO-RO quei bocconcini con peperoni e acciuga! Roba che potrei mangiarne fino allo svenimento! 🙂

    1. Giulia, se ne fai il triplo (minimo…) vengo pure io ad aiutare la Fede a farli fuori, ma subitooooo!
      Slurp!!!

  4. Figata questo piatto! trovo che il connubio tradizione innovazione sia sempre vincente e questo piatto mi ricorda un antipasto che mia madre mia ha descritto e che ha mangiato proprio nelle Langhe coi peperoni e le acciughe (vivo sbavando anche dei ricordi altrui!). In bocca al lupo!

  5. Quando le contaminazioni sono quasi più golose dell’originale. 🙂
    Mi hai dato un:idea, io che il sushi lo mangio solo fuori casa. Tra l’altro mi hanno regalato questa primavera una preziosa bottiglietta si olio di nocciole che non sapevo come usare…
    Un bacione!

  6. Complimenti Giulia, contaminazione riuscitissima secondo i miei gusti!! 🙂 E ho anche imparato cos’è l’albese (ora avrei ancora più voglia di papparmi uno dei tuoi nigiri!!!)

    1. Contenta che ti piaccia la mia contaminazione 🙂
      Allora se hai scoperto l’albese e se ti ispira.. bisogna organizzarsi per una cena piemontese, perché quello è un must 🙂

      A presto,
      Giulia

  7. Grazie Giulia! E’ un’idea fantastica, che sperimenterò al più presto. evviva i prodotti del territorio e la tua fantasia capace di creare simili connubi.
    Angie

    1. Ciao Angela! Che piacere rivederti su questi schermi!
      Eh, mi piace molto giocare con il cibo ed inventare connubi nuovi! Poi, se sono anche riusciti, ancor meglio 🙂
      Se dovessi provare, ricorda solo per essere una vera-finta-copia del sushi, il riso andrebbe condito!
      Buona giornata,
      Giulia

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