{"id":14521,"date":"2024-10-29T11:22:07","date_gmt":"2024-10-29T11:22:07","guid":{"rendered":"http:\/\/test.gmsraynasfarms.com\/?p=14521"},"modified":"2024-12-13T16:42:14","modified_gmt":"2024-12-13T16:42:14","slug":"how-to-choose-the-right-kind-of-rice-for-sushi","status":"publish","type":"post","link":"https:\/\/adriatic-sushi.com\/hr\/how-to-choose-the-right-kind-of-rice-for-sushi\/","title":{"rendered":"Kako odabrati ri\u017eu za sushi?"},"content":{"rendered":"<div class=\"et_pb_module et_pb_text et_pb_text_0  et_pb_text_align_left et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\">\n<p><em>U gastronomiji Dalekog istoka ri\u017ea je nezaobilazna namirnica i dio kulture. To je posebno vidljivo u Japanu, zemlji sushija.No, nije svaka ri\u017ea \u2013 sushi ri\u017ea. Kao i kod brojnih drugih namirnica, danas je u prodaji vi\u0161e vrsta ri\u017ee, a svaka od njih zablistat \u0107e u drugoj vrsti jela.<\/em><\/p>\n<p><b>Ljepljiva ri\u017ea<\/b><\/p>\n<p>Za sushi zalogaje potrebna je \u201cposebno ljepljiva\u201d ri\u017ea, od koje se stvaraju kompaktni grumen\u010di\u0107i na koje se kasnije stavljaju razli\u010dite vrste sirove ribe. Kako bi se dobila ljepljivost koja sushi majstoru omogu\u0107ava oblikovanje savr\u0161enih ri\u017einih grumen\u010di\u0107a, va\u017eno je da se za kuhanje odabere ri\u017ea s visokom udjelom \u0161kroba i sitnijeg zrna. Stoga je za spravljanje sushija najbolja japanska ri\u017ea kratkog zrna (japonica) ili pak kalifornijska ri\u017ea srednjeg zrna (nishiki). Sorte ri\u017ee koje su pogodne za izradu sushija sadr\u017ee visok udio amilopektina, sastojka koji dopu\u0161ta da se zrna lagano napuhnu i ugodno omek\u0161aju bez raspadanja, \u0161to kod sorti duguljastog zrna naj\u010de\u0161\u0107e nije slu\u010daj<\/p>\n<p><b>Mo\u017ee li se sushi napraviti od sme\u0111e ri\u017ee?<\/b><\/p>\n<p>Budu\u0107i da su ljudi sve vi\u0161e svjesni zdravlja, pokrenulo se pitanje izrade sushija od sme\u0111e ri\u017ee. Odgovor je da se sushi mo\u017ee napraviti od sme\u0111e ri\u017ee, no okus je ipak stvar osobne preference. Me\u0111utim, neki stru\u010dnjaci ipak tvrde da zrnasta tekstura, vlakna i sastav sme\u0111e ri\u017ee potencijalno mogu nadja\u010dati ostale okuse u sushiju. Postoje i druge zamjenske sorte ri\u017ee kratkog i srednjeg zrna koje se mogu iskoristiti za pripremu tradicionalnih japanskih slanih i slatkih jela, ali \u0161to se chef vi\u0161e odmi\u010de od uobi\u010dajenih sorti koje se koriste, vi\u0161e se mijenjaju i okus i tekstura jela. Tako primjerice neke ri\u017ee koje su glavne zvijezde drugih kuhinja, primjerice indijske (basmati ri\u017ea) ili iranske (jasmin), uglavnom nisu pogodne za izradu sushija. To su sorte prete\u017eito duguljastog zrna, s manjim udjelom \u0161kroba pa stoga i manje ljepljive. No zato u nekim drugim jela savr\u0161eno upotpunjuju neke druge namirnice te stvaraju magi\u010dne do\u017eivljaje na okusnim pupoljcima.<\/p>\n<\/div>\n<\/div>\n<div class=\"et_pb_module et_pb_cta_0 et_pb_promo  et_pb_text_align_left et_pb_bg_layout_dark\">\n<div class=\"et_pb_promo_description\">\n<div>\n<p>Na\u0161a vodilja je kvalitetno i \u0161to autenti\u010dnije jelo pa u restoranu koristimo nishiki ri\u017eu. Dr\u017eimo li do detalja te pazimo li pa\u017eljivo da svako zrno ri\u017ee bude savr\u0161eno skuhano, uvjerite se ve\u0107 danas i rezervirate svoj stol u na\u0161em restoranu.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Rice is a crucial part of the gastronomy and culture of the Far East, which is particularly obvious in Japan, the land of sushi. But not every rice is a good fit for sushi. Many types of rice [&hellip;]<\/p>","protected":false},"author":1,"featured_media":14896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/adriatic-sushi.com\/wp-content\/uploads\/2024\/10\/photo-44-1-1024x619-2-1.jpg","_links":{"self":[{"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/posts\/14521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/comments?post=14521"}],"version-history":[{"count":1,"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/posts\/14521\/revisions"}],"predecessor-version":[{"id":15118,"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/posts\/14521\/revisions\/15118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/media\/14896"}],"wp:attachment":[{"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/media?parent=14521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/categories?post=14521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adriatic-sushi.com\/hr\/wp-json\/wp\/v2\/tags?post=14521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}