{"id":693,"date":"2012-07-12T21:07:46","date_gmt":"2012-07-12T20:07:46","guid":{"rendered":"http:\/\/narodnilijek.com\/web\/?p=693"},"modified":"2017-12-22T20:23:00","modified_gmt":"2017-12-22T19:23:00","slug":"sushi-susi","status":"publish","type":"post","link":"https:\/\/www.narodnilijek.com\/web\/sushi-susi\/","title":{"rendered":"Sushi \u2013 Su\u0161i"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-694 size-full\" title=\"sushi\" src=\"https:\/\/i0.wp.com\/www.narodnilijek.com\/web\/wp-content\/uploads\/sushi.jpg?resize=300%2C229\" alt=\"su\u0161i\" width=\"300\" height=\"229\" srcset=\"https:\/\/i0.wp.com\/www.narodnilijek.com\/web\/wp-content\/uploads\/sushi.jpg?w=300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.narodnilijek.com\/web\/wp-content\/uploads\/sushi.jpg?resize=80%2C60&amp;ssl=1 80w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Gledaju\u0107i brojne filmove, mogli ste da \u010dujete i rije\u010d \u201csu\u0161i\u201d. Vidjeli ste da je u pitanju ne\u0161to \u0161to se jede, ali ne znate to\u010dno \u0161to. E, pa, u pitanju je japanski specijalitet od pirin\u010da u koji je \u201cupakovana\u201d presovana riba. U po\u010detku su pu\u0161tani da zajedno fermenti\u0161u, pa je riba izazivala otpu\u0161tanje mlije\u010dne kiseline iz pirin\u010da, koji ju je ukiselio u vidu tur\u0161ije. Ovaj postupak otkriven je jo\u0161 u sedmom vijeku! Prvih vjekova svoje historije, pravljenje su\u0161ija je trajalo izme\u0111u dva mjeseca i godinu dana, ali su kasnije otkriveni postupci za njegovo ubrzanje. U 17. vijeku je u cijeli proces u te svrhe uvedeno posebno sir\u0107e (tako\u0111e dobivano od pirin\u010da), koje je ujedno i pobolj\u0161alo ukus su\u0161iju. Ipak starinsko dugo ki\u0161eljenje zadr\u017eano je i u 19. vijeku. Po\u010detkom tog vijeka uveden je novi postupak \u2013 po\u010dela se koristiti svje\u017ee isje\u010dena presana riba sa zaki\u0161eljenim pirin\u010dem, a pripremana je direktno pred o\u010dima mu\u0161terija, na njihovom stolu.<\/p>\n<h3>Time je uvedena nova vrsta (mo\u017ee se re\u0107i i moda) serviranja svje\u017eih lakih obroka, \u0161to je bilo i vrlo brzo, pa su mjesta gdje se to radilo bila prete\u010de restorana brze hrane ali, za razliku od dana\u0161njih brzih restorana u pro\u0161losti su servirana zdrava jela. U 20. vijeku su\u0161i je do\u017eivio jo\u0161 jednu transformaciju, a njegovo pripremanje postalo je \u010dak vrsta umjetnosti. Naravno, kao i ve\u0107ina stvari koje nam sti\u017eu iz Japana, i ova je podrazumijevala da su\u0161i mogu pripremati samo osobe s najmanje desetogodi\u0161njom praksom(!) i dokazanom vje\u0161tinom.<\/h3>\n<p>&nbsp;<\/p>\n<p>Najpoznatije vrste su: nigri su\u0161i (oblikovan rukama), o\u0161i su\u0161i (presovani) i maki su\u0161i (rolovani). Me\u0111usobno se razlikuju uglavnom po sastojcima i prilikama u kojima se serviraju. Neki znalci tvrde da nije u redu, a \u0161to se \u010desto \u010dini, asocirati su\u0161i s presanim plodovima mora, jer je tada u pitanju sa\u0161imi. Kako smo ve\u0107 naveli, mnogo je tipova su\u0161ija, u zavisnosti od toga kako se prave (od toga zavisi i kako se serviraju), ali svi podrazumijevaju odre\u0111enu opremu. Za po\u010detak, va\u017ean je izuzetno o\u0161tar no\u017e (pravi se zove bento, ali \u0107e poslu\u017eiti i bilo koji drugi dovoljno o\u0161tar), a potreban je i podmeta\u010d od bambusove trske za rolovanje su\u0161ija (zove se makisu), mada \u0107e, u na\u0161im uslovima, poslu\u017eiti i salvet ili masna hartija. Za raspore\u0111ivanje pirin\u010da potrebna je drvena ka\u0161ika (zgodnije je nego da se to \u010dini rukama, po\u0161to se pirina\u010d lijepi), a mo\u017ee se koristiti i drvena ili plasti\u010dna lopatica. Za sve vrste su\u0161ija potreban je nerafinirani pirina\u010d, nikako instant ili integralni, koji se priprema na poseban na\u010din, a potrebno je da bude malo tvr\u0111i nego za druga jela, i smatra se da je potrebna \u0161olja za svaku rolnicu, kao i nori (plo\u010dice od presovanih algi), po ukusu senf s hrenom (vasabi), sjeckani \u0111umbir (zvani gari ili \u0161oga), sjeckani korijen dajkona (japanske rotkve), sir\u0107e za su\u0161i (su), krastavac, zreli avokado, fileti su\u0161enog bakalara, mije\u0161ana tur\u0161ija, za\u010dini za pe\u010denje, su\u0161ene japanske tikvice, pe\u010durke, sos od soje za umakanje su\u0161ija. Sir\u0107e za su\u0161i mo\u017ee se pripremiti od tre\u0107ine \u0161olje bijelog sir\u0107eta, dvije ka\u0161i\u0107ice \u0161e\u0107era i ka\u0161i\u0107ice i po soli, koje se stavi da vrije\u00a0 dok se sve ne otopi.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Rolovani su\u0161i<\/strong><br \/>\nPored pirin\u010da i norija, potrebni su fileti tunjevine, krastavac, ili avokado, ili pe\u010durke, mo\u017ee suhe \u0161iitake, i za\u010dini po ukusu. Pirina\u010d se ispira toliko puta dok voda ne postane potpuno prozirna a zatim se ubaci u kipu\u0107u vodu (na \u0161olju pirin\u010da ra\u010duna se \u0161olja vode) i pusti da vrije\u00a0 minut, a potom poklopi i kuha dvadesetak minuta. Treba da odstoji jo\u0161 deset minuta sklonjen s vatre, pa mu dodati \u0161olju sir\u0107eta za su\u0161i. Plo\u010dice norija ra\u0161iriti po stolu, ravnomjerno prekriti pirin\u010dem, ne u debelom sloju, ostavljaju\u0107i prostor s krajeva, pa poredati filete, za\u010dine po \u017eelji i krastavac ili avokado sje\u010den po du\u017eini ili namo\u010dene \u0161iitake pe\u010durke. Ivice norija nakvasiti mlakom vodom da omek\u0161aju, a zatim \u010dvrsto umotati u roladu. Isje\u0107i su\u0161i na tanke kri\u0161ke i slu\u017eiti po \u0161est. Mogu se umakati u sos od soje.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gledaju\u0107i brojne filmove, mogli ste da \u010dujete i rije\u010d \u201csu\u0161i\u201d. Vidjeli ste da je u pitanju ne\u0161to \u0161to se jede, ali ne znate to\u010dno \u0161to. E, pa, u pitanju je japanski specijalitet od pirin\u010da u koji je \u201cupakovana\u201d presovana riba. U po\u010detku su pu\u0161tani da zajedno fermenti\u0161u, pa je riba izazivala otpu\u0161tanje mlije\u010dne kiseline iz [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[4],"tags":[224,372,19],"class_list":["post-693","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ljekovito-bilje","tag-jelo","tag-sushi","tag-zdravlje-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - 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