{"id":1388,"date":"2014-02-21T10:11:46","date_gmt":"2014-02-21T08:11:46","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=1388"},"modified":"2014-02-21T10:11:46","modified_gmt":"2014-02-21T08:11:46","slug":"el-perfecto-arroz-para-el-sushi","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=1388","title":{"rendered":"El perfecto arroz para el sushi"},"content":{"rendered":"<p>Antes de ponerse a hacer sushi, hay que tener en cuenta que no vale cualquier arroz. Ha de ser arroz japon\u00e9s o, en su defecto, arroz de grano corto. \u00bfY por qu\u00e9? Pues porque tiene m\u00e1s almid\u00f3n que los dem\u00e1s\u2026 lo que permite hacer las famosas bolas de arroz. O sea, que el alto contenido en almid\u00f3n del arroz, utilizado para el sushi, es lo que le confiere esa caracter\u00edstica pegajosa\u2026 tan necesaria para elaborar las recetas sushi. Sin almid\u00f3n ser\u00eda imposible hacer las bolas de sushi (nigiri) o los rollos (makis) sin que los granos se disgreguen. Se trata de un arroz de la variedad jap\u00f3nica que es tambi\u00e9n la variedad de los arroces arborio y carnaroli italianos, utilizados para hacer risottos. Su grano \u2013como ya qued\u00f3 dicho l\u00edneas m\u00e1s arriba- es corto y, en su versi\u00f3n refinada (sin c\u00e1scara), una vez cocinado su grano es brillante y tiene una agradable textura, firme pero no duro.<\/p>\n<p>Si no se da con arroz tradicional japon\u00e9s \u2013algo que no siempre es f\u00e1cil- siempre se puede optar por otras variedades disponibles en el mercado. Algunas propuestas, en este sentido, podr\u00edan ser el arroz jap\u00f3nica (mezcla de Jasmine y jap\u00f3nica) o el arroz negro jap\u00f3nica, fruto del cruce entre arroz jap\u00f3nica y el arroz negro tailand\u00e9s.<\/p>\n<p>Ya tenemos el arroz. Ahora cuatro consejos para una preparaci\u00f3n m\u00e1s\u2026exitosa<\/p>\n<p>-Abanicar el arroz cuando se est\u00e9 pasando del cocedero al hangiri (o el recipiente que use) Esto har\u00e1 que el arroz est\u00e9 m\u00e1s brillante y evaporar\u00e1 el agua, lo que favorecer\u00e1 la absorci\u00f3n del sushisu (aderezo a base de vinagre de arroz, az\u00facar y sal).<\/p>\n<p>-C\u00f3mo manejar la pala de madera (shamoji) y abanicar al mismo tiempo suele ser complicado, puede utilizarse un peque\u00f1o ventilador el\u00e9ctrico.<\/p>\n<p>-Si el arroz est\u00e1 muy fr\u00edo el sushisu no se absorber\u00e1 bien y si est\u00e1 muy caliente se evaporar\u00e1. Mejor esperar unos 10 minutos despu\u00e9s de haberlo abanicado para agregar el sushisu.<\/p>\n<p>-Si despu\u00e9s de haber mezclado el arroz con el sushisu quiere agregarse m\u00e1s para pronunciar su sabor, mejor hacerlo poco a poco y esperar a que est\u00e9 todo absorbido antes de a\u00f1adir m\u00e1s. Un punto de partida para un aderezo ligero es 2 o 3 cucharadas por taza de arroz.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Enlaces Relacionados:<\/strong><\/p>\n<p style=\"padding-left: 30px;\"><a title=\"\u00bfY cuantas variedades de sushi hay?\" href=\"http:\/\/www.jamonlovers.es\/jamon\/variedades-de-sushi\/\">\u00bfY cuantas variedades de sushi hay?<\/a><\/p>\n<p style=\"padding-left: 30px;\"><a title=\"El Sushi, la delicia llegada de Oriente\u2026cruda\" href=\"http:\/\/www.jamonlovers.es\/gastronomia\/el-sushi-la-delicia-llegada-de-oriente-cruda\/\">El Sushi, la delicia llegada de Oriente\u2026cruda<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Blog de\u00a0<a title=\"L\u00f3pez Ortega\" href=\"http:\/\/www.jamonlovers.es\/\" target=\"_blank\" rel=\"noopener\">Lopez Ortega<\/a>: #JamonLovers<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Antes de ponerse a hacer sushi, hay que tener en cuenta que no vale cualquier arroz. Ha de ser arroz japon\u00e9s o, en su defecto, arroz de grano corto. \u00bfY por qu\u00e9? Pues porque tiene m\u00e1s almid\u00f3n que los dem\u00e1s\u2026 lo que permite hacer las famosas bolas de arroz. O sea, que el alto contenido [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11059,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[10],"tags":[147,148,388,1333,1334,2047],"class_list":["post-1388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mundo-jamon-lovers","tag-arroz","tag-arroz-sushi","tag-cocina-japonesa","tag-japon","tag-japones","tag-sushi"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El perfecto arroz para el sushi - Jamon Lovers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/new.jamonlovers.es\/?p=1388\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El perfecto arroz para el sushi - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Antes de ponerse a hacer sushi, hay que tener en cuenta que no vale cualquier arroz. Ha de ser arroz japon\u00e9s o, en su defecto, arroz de grano corto. \u00bfY por qu\u00e9? Pues porque tiene m\u00e1s almid\u00f3n que los dem\u00e1s\u2026 lo que permite hacer las famosas bolas de arroz. O sea, que el alto contenido [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/new.jamonlovers.es\/?p=1388\" \/>\n<meta property=\"og:site_name\" content=\"Jamon Lovers\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-21T08:11:46+00:00\" \/>\n<meta name=\"author\" content=\"Miriam Lopez Ortega\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Miriam Lopez Ortega\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1388\",\"url\":\"https:\/\/new.jamonlovers.es\/?p=1388\",\"name\":\"El perfecto arroz para el sushi - Jamon Lovers\",\"isPartOf\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1388#primaryimage\"},\"image\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1388#primaryimage\"},\"thumbnailUrl\":\"\",\"datePublished\":\"2014-02-21T08:11:46+00:00\",\"author\":{\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5\"},\"breadcrumb\":{\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1388#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/new.jamonlovers.es\/?p=1388\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1388#primaryimage\",\"url\":\"\",\"contentUrl\":\"\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/new.jamonlovers.es\/?p=1388#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/new.jamonlovers.es\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"El perfecto arroz para el sushi\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/new.jamonlovers.es\/#website\",\"url\":\"https:\/\/new.jamonlovers.es\/\",\"name\":\"Jamon Lovers\",\"description\":\"Nuestra misi\u00f3n es conectar a las personas con el mundo del jam\u00f3n. Aprende sobre el jam\u00f3n, sus tipolog\u00edas, diferencias, noticias, tutoriales y curiosidades... todo sobre jam\u00f3n, jam\u00f3n serrano, jam\u00f3n ib\u00e9rico...\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/new.jamonlovers.es\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5\",\"name\":\"Miriam Lopez Ortega\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/new.jamonlovers.es\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g\",\"caption\":\"Miriam Lopez Ortega\"},\"sameAs\":[\"https:\/\/new.jamonlovers.es\"],\"url\":\"https:\/\/new.jamonlovers.es\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"El perfecto arroz para el sushi - Jamon Lovers","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/new.jamonlovers.es\/?p=1388","og_locale":"es_ES","og_type":"article","og_title":"El perfecto arroz para el sushi - Jamon Lovers","og_description":"Antes de ponerse a hacer sushi, hay que tener en cuenta que no vale cualquier arroz. Ha de ser arroz japon\u00e9s o, en su defecto, arroz de grano corto. \u00bfY por qu\u00e9? Pues porque tiene m\u00e1s almid\u00f3n que los dem\u00e1s\u2026 lo que permite hacer las famosas bolas de arroz. O sea, que el alto contenido [&hellip;]","og_url":"https:\/\/new.jamonlovers.es\/?p=1388","og_site_name":"Jamon Lovers","article_published_time":"2014-02-21T08:11:46+00:00","author":"Miriam Lopez Ortega","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Miriam Lopez Ortega","Tiempo de lectura":"2 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/new.jamonlovers.es\/?p=1388","url":"https:\/\/new.jamonlovers.es\/?p=1388","name":"El perfecto arroz para el sushi - Jamon Lovers","isPartOf":{"@id":"https:\/\/new.jamonlovers.es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/new.jamonlovers.es\/?p=1388#primaryimage"},"image":{"@id":"https:\/\/new.jamonlovers.es\/?p=1388#primaryimage"},"thumbnailUrl":"","datePublished":"2014-02-21T08:11:46+00:00","author":{"@id":"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5"},"breadcrumb":{"@id":"https:\/\/new.jamonlovers.es\/?p=1388#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/new.jamonlovers.es\/?p=1388"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/new.jamonlovers.es\/?p=1388#primaryimage","url":"","contentUrl":""},{"@type":"BreadcrumbList","@id":"https:\/\/new.jamonlovers.es\/?p=1388#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/new.jamonlovers.es\/"},{"@type":"ListItem","position":2,"name":"El perfecto arroz para el sushi"}]},{"@type":"WebSite","@id":"https:\/\/new.jamonlovers.es\/#website","url":"https:\/\/new.jamonlovers.es\/","name":"Jamon Lovers","description":"Nuestra misi\u00f3n es conectar a las personas con el mundo del jam\u00f3n. Aprende sobre el jam\u00f3n, sus tipolog\u00edas, diferencias, noticias, tutoriales y curiosidades... todo sobre jam\u00f3n, jam\u00f3n serrano, jam\u00f3n ib\u00e9rico...","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/new.jamonlovers.es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Person","@id":"https:\/\/new.jamonlovers.es\/#\/schema\/person\/141568a4bae0449c3b0be8f5acfdcff5","name":"Miriam Lopez Ortega","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/new.jamonlovers.es\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/d6ad1b75c65f4c0156854716b05af5c0a4d008211e1ee8f97640d51245b2d26b?s=96&d=mm&r=g","caption":"Miriam Lopez Ortega"},"sameAs":["https:\/\/new.jamonlovers.es"],"url":"https:\/\/new.jamonlovers.es\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/posts\/1388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1388"}],"version-history":[{"count":0,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=\/wp\/v2\/posts\/1388\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.jamonlovers.es\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}