{"id":197039,"title":"Maki sushi","modified":"2026-10-31T17:10:37+01:00","plain":"Spolehliv\u00fd postup, jak si doma p\u0159ipravit vlastn\u00ed maki sushi a u\u017e\u00edt si sushi ve\u010dery bez omezen\u00ed a za m\u00e9n\u011b pen\u011bz\n\n\n\nZdrav\u00edm v\u00e1s, mil\u00ed \u010dten\u00e1\u0159i. Dlouhou dobu byl na webu jen m\u016fj recept na r\u00fd\u017ei na sushi a mnoz\u00ed z v\u00e1s mi psali, \u017ee by uv\u00edtali \u010dl\u00e1nek s n\u00e1vodem v\u011bnovan\u00fdm samotn\u00e9mu sestavov\u00e1n\u00ed sushi, v tomto p\u0159\u00edpad\u011b maki. Je to o n\u011bco slo\u017eit\u011bj\u0161\u00ed ne\u017e nigiri, ale i tak to zvl\u00e1dne ka\u017ed\u00fd\n\n\n\nVyzkou\u0161ejte tak\u00e9 moje tradi\u010dn\u00ed teppanyaki \n\n\n\nTak u\u017e je to tady! Dnes se s v\u00e1mi pod\u011bl\u00edm o recept na maki sushi, kter\u00e9 si p\u0159iprav\u00edte v pohodl\u00ed domova, a pokus\u00edm se odpov\u011bd\u011bt na v\u0161echny ot\u00e1zky, se kter\u00fdmi jsem se za ta l\u00e9ta setkal ve skupin\u011b i v e-mailech.\n\n\n\nCo je maki sushi?\n\n\n\nNa prvn\u00ed pohled se to m\u016f\u017ee zd\u00e1t jako \u201ehloup\u00e1\u201c ot\u00e1zka. V\u017edy\u0165 sushi zn\u00e1 ka\u017ed\u00fd. Nen\u00ed to tak, \u017ee by k n\u00e1m recepty japonsk\u00e9 kuchyn\u011b teprve dorazily. Na rozd\u00edl t\u0159eba od korejsk\u00e9 kuchyn\u011b (s pokrmy jako kimbap nebo velmi p\u00e1liv\u00fd gochukimbap)\n\n\n\nKorejsk\u00e1 verze maki\n\n\n\nV Japonsku si na n\u00e1zvoslov\u00ed a t\u0159\u00edd\u011bn\u00ed do kategori\u00ed opravdu potrp\u00ed, sta\u010d\u00ed se pod\u00edvat na pravidla pro donburi. Sushi v t\u00e9to z\u00e1lib\u011b samoz\u0159ejm\u011b nen\u00ed v\u00fdjimkou. \n\n\n\nSushi je ozna\u010den\u00ed pro jak\u00fdkoli pokrm p\u0159ipraven\u00fd z r\u00fd\u017ee ochucen\u00e9 octem, ale tento \u010dl\u00e1nek se v\u011bnuje maki sushi neboli makizushi. O n\u011bm mluv\u00edme tehdy, kdy\u017e je r\u00fd\u017ee zabalen\u00e1 a sto\u010den\u00e1 do pl\u00e1tku \u0159asy nori.\n\n\n\nKatsudon pat\u0159\u00ed mezi moje obl\u00edben\u00e9 druhy donburi\n\n\n\nDruhy maki sushi\n\n\n\nWeb justonecookbook (skv\u011bl\u00fd zdroj v\u0161eho, co se t\u00fdk\u00e1 Japonska) uv\u00e1d\u00ed n\u011bkolik druh\u016f maki podle pr\u016fm\u011bru a n\u00e1pln\u011b:\n\n\n\nHosomaki (\u7d30\u5dfb\u304d): Tenk\u00e9 rolky (o pr\u016fm\u011bru 2,5 cm) s \u0159asou nori na povrchu, pln\u011bn\u00e9 1 surovinou\n\n\n\nChumaki (\u4e2d\u5dfb\u304d): St\u0159edn\u011b siln\u00e9 rolky (o pr\u016fm\u011bru 2,5 a\u017e 4 cm) s \u0159asou nori na povrchu, pln\u011bn\u00e9 2 a\u017e 3 surovinami\n\n\n\nFutomaki (\u592a\u5dfb\u304d): Siln\u00e9 rolky (o pr\u016fm\u011bru 5 a\u017e 6 cm) s \u0159asou nori na povrchu, pln\u011bn\u00e9 4 a\u017e 5 surovinami\n\n\n\nUramaki (\u88cf\u5dfb\u304d): Rolky \u201enaruby\u201c s \u0159asou nori uvnit\u0159. Pr\u00e1v\u011b do t\u00e9to kategorie pat\u0159\u00ed velmi zn\u00e1m\u00fd California roll. Vzkaz v\u0161em purist\u016fm, p\u0159esta\u0148te si pod p\u0159\u00edsp\u011bvky o California rolls st\u011b\u017eovat, \u017ee to nen\u00ed sushi. Japonci pro n\u011b maj\u00ed dokonce vlastn\u00ed n\u00e1zev.\n\n\n\nNejzn\u00e1m\u011bj\u0161\u00ed uramaki, obalen\u00e9 v sezamu: California roll\n\n\n\nTemaki (\u624b\u5dfb\u304d): Sushi rolky ve tvaru kornoutu (ru\u010dn\u011b st\u00e1\u010den\u00e9 rolky), kter\u00e9 jsou velmi jednoduch\u00e9 na p\u0159\u00edpravu. Ide\u00e1ln\u00ed na sushi ve\u010dery, kdy si ka\u017ed\u00fd vybere n\u00e1pl\u0148 a rovnou si sv\u016fj kornout zabal\u00ed\n\n\n\nSushi ve tvaru kornoutu\n\n\n\nMy si dnes p\u0159iprav\u00edme maki, kter\u00e9 jsou velikost\u00ed n\u011bkde mezi hosomaki a chumaki\n\n\n\nJakou rybu pou\u017e\u00edt na sushi?\n\n\n\nZde uveden\u00e9 informace slou\u017e\u00ed pouze pro informaci a v \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b nenahrazuj\u00ed rady odborn\u00edka. Nejsem odborn\u00edk na bezpe\u010dnost potravin a nenesu \u017e\u00e1dnou odpov\u011bdnost za otravu zp\u016fsobenou konzumac\u00ed syrov\u00fdch nebo nespr\u00e1vn\u011b skladovan\u00fdch potravin. S p\u0159\u00edpadn\u00fdmi dotazy ohledn\u011b bezpe\u010dnosti potravin i pro aktu\u00e1ln\u00ed informace se obracejte na ofici\u00e1ln\u00ed celost\u00e1tn\u00ed a m\u00edstn\u00ed zdroje.\n\n\n\nChladic\u00ed \u0159et\u011bzec\n\n\n\nChladic\u00ed \u0159et\u011bzec je nezbytn\u00e9 d\u016fsledn\u011b dodr\u017eovat. Po n\u00e1kupu mus\u00edte syrovou rybu co nejrychleji ulo\u017eit do lednice. Pokud je to mo\u017en\u00e9, dejte na cestu z obchodu dom\u016f \u010derstv\u00e9 a mra\u017een\u00e9 potraviny do jedn\u00e9 ta\u0161ky. Pokud p\u0159iprav\u00edte sushi se syrovou rybou a p\u0159i j\u00eddle se v\u0161echno nesn\u00ed, nesm\u00edte ho uchov\u00e1vat do druh\u00e9ho dne ani na dal\u0161\u00ed j\u00eddlo. \n\n\n\nT\u00edm sp\u00ed\u0161, \u017ee r\u00fd\u017ee b\u00fdv\u00e1 vla\u017en\u00e1 a\u017e chladn\u00e1, ne \u00fapln\u011b studen\u00e1. Tak chutn\u00e1 nejl\u00e9pe, ale z\u00e1rove\u0148 rychle zvy\u0161uje teplotu ryby, a t\u00edm podporuje mno\u017een\u00ed bakteri\u00ed. Jakmile rolky sto\u010d\u00edte, za\u010d\u00edn\u00e1 z\u00e1vod s \u010dasem. Proto ani nedoporu\u010duji st\u00e1\u010det je dlouho dop\u0159edu.\n\n\n\nSyrov\u00e1 ryba byla p\u0159i st\u00e1\u010den\u00ed maki p\u0159i pokojov\u00e9 teplot\u011b a pak le\u017eela po celou dobu j\u00eddla na stole… op\u011bt p\u0159i pokojov\u00e9 teplot\u011b. J\u00edst ji pak je\u0161t\u011b o n\u011bkolik hodin pozd\u011bji rozhodn\u011b nep\u0159ipad\u00e1 v \u00favahu, riskujete po\u0159\u00e1dnou otravu j\u00eddlem\n\n\n\nParaziti v syrov\u00fdch ryb\u00e1ch\n\n\n\nVoln\u011b \u017eij\u00edc\u00ed ryby mohou obsahovat parazity, nap\u0159\u00edklad hl\u00edstice rodu Anisakis, kter\u00e9 zp\u016fsobuj\u00ed z\u00e1va\u017en\u00e9 za\u017e\u00edvac\u00ed pot\u00ed\u017ee. Tyto parazity ni\u010d\u00ed tepeln\u00e1 \u00faprava nebo zmrazen\u00ed. \n\n\n\nPro konzumaci za syrova mus\u00ed b\u00fdt voln\u011b \u017eij\u00edc\u00ed ryba zmrazen\u00e1 na -20\u00b0C po dobu 24 hodin nebo na -35\u00b0C po dobu 15 hodin. Toto o\u0161et\u0159en\u00ed nen\u00ed vy\u017eadov\u00e1no u ryb ze schv\u00e1len\u00fdch chov\u016f ani u ji\u017e o\u0161et\u0159en\u00fdch ryb (ryby na \u201esashimi\u201c), ale vizu\u00e1ln\u00ed kontrola je nutn\u00e1.\n\n\n\nPamatujte, \u017ee u ryby z chovu zakoupen\u00e9 v supermarketu je riziko velmi n\u00edzk\u00e9, ale existuje. Pokud takov\u00e9 ryby j\u00edte velmi \u010dasto a nedb\u00e1te na zmrazen\u00ed, nen\u00ed ot\u00e1zkou \u201ezda\u201c, ale \u201ekdy\u201c.\n\n\n\nSyrov\u00fd tu\u0148\u00e1k se hod\u00ed i do misky: v pokrmu maguro zuke don se nejprve marinuje v s\u00f3jov\u00e9 om\u00e1\u010dce a pak se pod\u00e1v\u00e1 na r\u00fd\u017ei\n\n\n\nDal\u0161\u00ed informace:\n\n\n\n\nOfici\u00e1ln\u00ed evropsk\u00fd zdroj k hygien\u011b potravin\n\n\n\nOfici\u00e1ln\u00ed zdroj francouzsk\u00e9 vl\u00e1dy k \u0159\u00edzen\u00ed rizika v\u00fdskytu parazit\u016f v ryb\u00e1ch\n\n\n\n\nHlavn\u00ed suroviny na maki sushi\n\n\n\n\n\n\n\nR\u00fd\u017ee: tady se t\u00e9m\u011b\u0159 neobejdete bez r\u00fd\u017ee japonica, b\u011b\u017en\u011b ozna\u010dovan\u00e9 jako \u201er\u00fd\u017ee na sushi\u201c nebo \u201er\u00fd\u017ee pro sushi\u201c. N\u011bkte\u0159\u00ed ji nahrazuj\u00ed r\u00fd\u017e\u00ed bomba nebo arborio, ale osobn\u011b jsem to nikdy nezkou\u0161el. Pokud to zkus\u00edte, klidn\u011b mi napi\u0161te kr\u00e1tk\u00fd e-mail. Ka\u017edop\u00e1dn\u011b dnes najdete balen\u00ed r\u00fd\u017ee ur\u010den\u00e9 na sushi ve v\u011bt\u0161in\u011b supermarket\u016f\n\n\n\nR\u00fd\u017eov\u00fd ocet: dod\u00e1v\u00e1 ochucovac\u00ed sm\u011bsi p\u0159\u00edjemnou kyselost. Ide\u00e1ln\u011b pou\u017eijte japonskou zna\u010dku, proto\u017ee kyselost se m\u016f\u017ee li\u0161it podle zem\u011b p\u016fvodu octa. Ale zkr\u00e1tka pou\u017eijte to, co se\u017eenete.\n\n\n\nLosos: Pou\u017eijte lososa nebo jakoukoli jinou rybu, kterou m\u00e1te r\u00e1di (nap\u0159\u00edklad tu\u0148\u00e1ka). \n\n\n\nPl\u00e1tky nori: Pl\u00e1tky su\u0161en\u00e9 japonsk\u00e9 mo\u0159sk\u00e9 \u0159asy, nepostradateln\u00e9 pro tradi\u010dn\u00ed maki\n\n\n\n\n\n\tMaki sushi\n\t\t\n\t\t\t\n\t\n\t\tcuiseur \u00e0 riztapis de bambou\t\n\t\n\t\tNa makir\u00fd\u017ee na sushi (uva\u0159en\u00e1, ochucen\u00e1 a zchladl\u00e1 na vla\u017enou teplotu\/vychladl\u00e1)6 pl\u00e1tk\u016f \u0159asy nori150 g \u010derstv\u00e9ho lososa2 avok\u00e1daNa ochucen\u00ed r\u00fd\u017ee na sushi152 g r\u00fd\u017eov\u00e9ho octa6 l\u017eic cukru3 l\u017ei\u010dky soliNa uva\u0159en\u00ed r\u00fd\u017ee300 ml vody250 g r\u00fd\u017ee na sushi (hmotnost v such\u00e9m stavu)\t\n\t\n\t\tVa\u0159en\u00ed r\u00fd\u017eeMnohem lep\u0161\u00ed mo\u017enost: uva\u0159te r\u00fd\u017ei v r\u00fd\u017eovaru. V tom p\u0159\u00edpad\u011b po dova\u0159en\u00ed otev\u0159ete v\u00edko a r\u00fd\u017ei prom\u00edchejte, pot\u00e9 ji nechte 10 minut odpo\u010d\u00edvat pod pokli\u010dkouR\u00fd\u017ei 4-5kr\u00e1t propl\u00e1chn\u011bte. Voda by nakonec m\u011bla b\u00fdt t\u00e9m\u011b\u0159 \u010dir\u00e1Slijte vodu a nechte r\u00fd\u017ei 1 hodinu oschnout v cedn\u00edkuDo mal\u00e9ho hrnce dejte vodu a r\u00fd\u017ei. Va\u0159te dv\u011b minuty na siln\u00e9m ohniSt\u00e1hn\u011bte ohe\u0148 na nejni\u017e\u0161\u00ed stupe\u0148, p\u0159iklopte pokli\u010dkou a nechte va\u0159it 10 minut. V posledn\u00edch minut\u00e1ch r\u00fd\u017ei pe\u010dliv\u011b hl\u00eddejte, aby se nep\u0159ip\u00e1lila.Vypn\u011bte ohe\u0148 a m\u00edsto pokli\u010dky p\u0159ikryjte hrnec ut\u011brkou. Nechte takto st\u00e1t 15 minut.Ochucen\u00edV hrnci sm\u00edchejte ocet, cukr a s\u016fl a p\u0159ive\u010fte k varuJakmile se v\u0161echny suroviny dokonale rozpust\u00ed a spoj\u00ed, nechte sm\u011bs vychladnoutPostupn\u011b p\u0159id\u00e1vejte do hork\u00e9 r\u00fd\u017ee a pr\u016fb\u011b\u017en\u011b ochutn\u00e1vejte, p\u0159esta\u0148te p\u0159id\u00e1vat, a\u017e v\u00e1m bude chu\u0165 vyhovovatJak rychle p\u0159ipravit r\u00fd\u017ei na sushi k pou\u017eit\u00edOchucenou r\u00fd\u017ei rozprost\u0159ete na velk\u00fd tal\u00ed\u0159 a dejte do lednice.Po 10 minut\u00e1ch v\u0161echnu r\u00fd\u017ei obra\u0165te a vra\u0165te na dal\u0161\u00edch 10 minut do ledniceOpakujte, dokud nebude r\u00fd\u017ee vla\u017en\u00e1\/studen\u00e1. Pot\u00e9 vytvarujte sushiP\u0159\u00edprava surovinPl\u00e1tky nori (su\u0161en\u00e9 \u0159asy) rozst\u0159ihn\u011bte nap\u016fl tak, abyste p\u016flili del\u0161\u00ed stranu.Lososa a avok\u00e1do nakr\u00e1jejte na dlouh\u00e9 prou\u017ekyTvarov\u00e1n\u00ed makiPolo\u017ete pl\u00e1tek nori na bambusovou podlo\u017eku lesklou stranou dol\u016f.Navrch rovnom\u011brn\u011b rozprost\u0159ete uva\u0159enou r\u00fd\u017ei a na jedn\u00e9 stran\u011b nori nechte asi 2,5 cm voln\u00fd okraj. Pokud se r\u00fd\u017ee p\u0159\u00edli\u0161 lep\u00ed, namo\u010dte si prstyDoprost\u0159ed vrstvy r\u00fd\u017ee polo\u017ete pruh n\u00e1pln\u011b z lososa a avok\u00e1da. N\u00e1pl\u0148 p\u0159idr\u017eujte prsty.Palci uchopte spodn\u00ed okraj bambusov\u00e9 podlo\u017eky a jedn\u00edm rychl\u00fdm pohybem zarolujte pl\u00e1tek nori s r\u00fd\u017e\u00ed p\u0159es n\u00e1pl\u0148. Zastavte se p\u0159esn\u011b u horn\u00edho okraje r\u00fd\u017ee (kde z\u016fst\u00e1v\u00e1 viditeln\u00fd asi 2,5 cm \u0161irok\u00fd pruh nori)Podlo\u017eku zat\u00edm nesund\u00e1vejte a rolku p\u0159es ni zven\u010d\u00ed jemn\u011b stiskn\u011bte, aby se zpevnila a z\u00edskala hranat\u00fd nebo kulat\u00fd tvarPot\u00e9 podlo\u017eku nadzvedn\u011bte a rolku je\u0161t\u011b jednou p\u0159eto\u010dte, aby se horn\u00ed okraj nori p\u0159ilepil (v p\u0159\u00edpad\u011b pot\u0159eby ho m\u016f\u017eete lehce navlh\u010dit)Dob\u0159e nabrou\u0161en\u00fdm a lehce navlh\u010den\u00fdm no\u017eem nakr\u00e1jejte ka\u017edou rolku na stejn\u011b velk\u00e9 kousky \u0161irok\u00e9 asi 2 a\u017e 3 cm.\t\n\t\n\t\tOchucovac\u00ed sm\u011bsi v\u00e1m nejsp\u00ed\u0161 zbude v\u00edc, uchovejte ji v lednici a\u017e 2 t\u00fddny na dal\u0161\u00ed p\u0159\u00edpravu sushi!\n\t\n\t\n\t\tEntr\u00e9e, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197039"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197039\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/30913"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}