Nigiri de salmón flambeado con salsa spicy
Salmon nigiri flambéed with spicy sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Aiko Sushi
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Nigiri sushi originated in Japan as a method of preserving fish using fermented rice. The modern form evolved in the Edo period (1603-1868) when chefs began serving fresh, vinegared rice with raw fish. The flambeé technique is a more recent innovation, borrowing from Western culinary practices to add a smoky, caramelized element.
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Nigiri sushi, in general, is a central part of Japanese cuisine and dining culture. Flambéed nigiri, while newer, is often found in modern sushi restaurants showcasing innovative techniques.
Sushi Etiquette
Eating sushi is often accompanied by specific etiquette. While rules are becoming more relaxed, it's still considered proper to eat nigiri in one bite and to use chopsticks or fingers. Dipping the rice directly into soy sauce is frowned upon as it can make the rice soggy.
Omakase Experience
In many high-end sushi restaurants, the omakase (chef's choice) experience is popular. A chef might present nigiri de salmón flambeado con salsa spicy as part of a curated selection of dishes, highlighting seasonal ingredients and techniques.
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This dish balances the rich, fatty flavor of salmon with the tanginess of vinegared rice and the heat of spicy sauce. The flambeé process adds a subtle smoky and sweet note.
The primary flavor is the unctuousness of the salmon. The rice provides a contrasting subtly sweet and acidic base. The spicy sauce offers a kick of heat, often incorporating ingredients like chili oil, gochujang, or sriracha. Flambéing the salmon introduces Maillard reaction products, creating complex caramel-like notes and a slightly firmer texture on the surface.
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Salmon Quality
Use sushi-grade salmon that is fresh and has a vibrant color. The higher the fat content, the better the flavor and texture after flambéing.
Rice Preparation
Use short-grain Japanese rice specifically for sushi. Properly season the cooked rice with a mixture of rice vinegar, sugar, and salt for the characteristic sushi rice flavor.
Flambé Technique
Use a kitchen torch and carefully control the flame to avoid overcooking the salmon. The goal is to lightly sear the surface, creating a smoky flavor and slightly firmer texture.
Spicy Sauce Balance
Adjust the level of spiciness in the sauce to your preference. Taste and adjust the ingredients to achieve a balanced flavor profile that complements the salmon.
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