{"id":145397,"title":"Maki Su\u015fi Tarifi","modified":"2026-06-16T15:25:23+02:00","plain":"Evde kendi maki su\u015finizi yapman\u0131n \u015fa\u015fmaz yolu; daha hesapl\u0131, s\u0131n\u0131rs\u0131z su\u015fi ak\u015famlar\u0131 i\u00e7in\n\n\n\nMerhaba sevgili okuyucular. Uzun zamand\u0131r sitede yaln\u0131zca su\u015fi pirinci tarifim vard\u0131 ve bir\u00e7o\u011funuz, \u00f6zellikle bir su\u015finin, yani bu durumda bir makinin, nas\u0131l sar\u0131ld\u0131\u011f\u0131n\u0131 ad\u0131m ad\u0131m anlatan ayr\u0131 bir yaz\u0131 istedi\u011finizi s\u00f6yl\u00fcyordunuz. Bir nigiri'ye g\u00f6re biraz daha u\u011fra\u015ft\u0131r\u0131c\u0131 olsa da h\u00e2l\u00e2 herkesin yapabilece\u011fi bir tarif.\n\n\n\nBenim geleneksel teppanyaki tarifimi de deneyin\n\n\n\n\u0130\u015fte o yaz\u0131 geldi! Bug\u00fcn sizinle, evde rahat\u00e7a haz\u0131rlayabilece\u011finiz maki su\u015fi tarifini payla\u015f\u0131yorum; ayr\u0131ca y\u0131llard\u0131r grupta ve e-postalar\u0131mda kar\u015f\u0131ma \u00e7\u0131kan sorular\u0131n hepsini de yan\u0131tlamaya \u00e7al\u0131\u015faca\u011f\u0131m.\n\n\n\nMaki su\u015fi nedir?\n\n\n\n\u0130lk bak\u0131\u015fta bu biraz \u201cgereksiz\u201d bir soru gibi gelebilir. Sonu\u00e7ta su\u015fiyi herkes tan\u0131yor. Japon mutfa\u011f\u0131 tarifleri sanki buralara yeni gelmi\u015f de\u011fil. \u00d6rne\u011fin Kore mutfa\u011f\u0131 i\u00e7in durum farkl\u0131yd\u0131 (mesela kimbap ya da olduk\u00e7a ac\u0131l\u0131 gochukimbap).\n\n\n\nMakinin Kore usul\u00fc versiyonu\n\n\n\nJaponya'da adland\u0131rma ve s\u0131n\u0131fland\u0131rma adeta bir tutkudur; bunu g\u00f6rmek i\u00e7in donburileri \u00e7evreleyen kurallara bakmak yeterli. Elbette su\u015fi de bu tak\u0131nt\u0131n\u0131n d\u0131\u015f\u0131nda kalm\u0131yor.\n\n\n\nSu\u015fi, sirkeli pirin\u00e7le haz\u0131rlanan her t\u00fcrl\u00fc yeme\u011fe verilen isimdir; ancak bu yaz\u0131n\u0131n konusu maki su\u015fi, yani makizushi. Maki denebilmesi i\u00e7in pirincin nori yapra\u011f\u0131na sar\u0131l\u0131p rulo h\u00e2line getirilmesi gerekir.\n\n\n\nKatsudon, en sevdi\u011fim donburilerden biri\n\n\n\nMaki su\u015fi \u00e7e\u015fitleri\n\n\n\njustonecookbook sitesi (Japon mutfa\u011f\u0131 konusunda harika bir kaynak), makileri \u00e7aplar\u0131na ve i\u00e7 malzemelerine g\u00f6re birka\u00e7 t\u00fcre ay\u0131r\u0131yor:\n\n\n\nHosomaki (\u7d30\u5dfb\u304d): D\u0131\u015f\u0131 nori kapl\u0131, tek malzemeli ince rulolar (2,5 cm \u00e7ap\u0131nda)\n\n\n\nChumaki (\u4e2d\u5dfb\u304d): D\u0131\u015f\u0131 nori kapl\u0131, 2 ila 3 malzemeli orta boy rulolar (2,5 ila 4 cm \u00e7ap\u0131nda)\n\n\n\nFutomaki (\u592a\u5dfb\u304d): D\u0131\u015f\u0131 nori kapl\u0131, 4 ila 5 malzemeli kal\u0131n rulolar (5 ila 6 cm \u00e7ap\u0131nda)\n\n\n\nUramaki (\u88cf\u5dfb\u304d): Nori i\u00e7te kalacak \u015fekilde haz\u0131rlanan \u201cters\u201d rulolar. \u00c7ok bilinen California roll da bu kategoriye girer. T\u00fcm puristlere duyurulur: California roll payla\u015f\u0131mlar\u0131n\u0131n alt\u0131na bunlar\u0131n su\u015fi olmad\u0131\u011f\u0131n\u0131 yaz\u0131p s\u0131zlanmay\u0131 b\u0131rak\u0131n. Japonlar\u0131n bunun i\u00e7in \u00f6zel bir ad\u0131 bile var.\n\n\n\nTemaki (\u624b\u5dfb\u304d): K\u00fclah bi\u00e7iminde, elle sar\u0131lan su\u015fi rulolar\u0131; yap\u0131m\u0131 son derece kolayd\u0131r. Herkesin i\u00e7 malzemesini se\u00e7ip an\u0131nda sard\u0131\u011f\u0131 su\u015fi ak\u015famlar\u0131 i\u00e7in idealdir.\n\n\n\nK\u00fclah \u015feklindeki su\u015filer\n\n\n\nBug\u00fcn ise hosomaki ile chumaki aras\u0131nda say\u0131labilecek makiler haz\u0131rl\u0131yoruz.\n\n\n\nSu\u015fi i\u00e7in hangi bal\u0131k kullan\u0131lmal\u0131?\n\n\n\nBuradaki bilgiler yaln\u0131zca bilgilendirme ama\u00e7l\u0131d\u0131r ve hi\u00e7bir \u015fekilde bir uzman\u0131n tavsiyesinin yerini tutmaz. G\u0131da g\u00fcvenli\u011fi konusunda uzman de\u011filim; \u00e7i\u011f ya da uygun ko\u015fullarda muhafaza edilmemi\u015f g\u0131dalar\u0131n t\u00fcketiminden kaynaklanabilecek zehirlenmeler konusunda sorumluluk kabul etmiyorum. G\u0131da g\u00fcvenli\u011fiyle ilgili her t\u00fcrl\u00fc soru veya g\u00fcncelleme i\u00e7in l\u00fctfen resm\u00ee ulusal ve yerel kaynaklara ba\u015fvurun.\n\n\n\nSo\u011fuk zincir\n\n\n\nSo\u011fuk zincire titizlikle uymak \u015fartt\u0131r. \u00c7i\u011f bal\u0131\u011f\u0131 sat\u0131n ald\u0131ktan sonra m\u00fcmk\u00fcn olan en k\u0131sa s\u00fcrede buzdolab\u0131na koymal\u0131s\u0131n\u0131z. M\u00fcmk\u00fcnse marketten eve d\u00f6n\u00fc\u015fte taze ve donmu\u015f \u00fcr\u00fcnleri ayn\u0131 po\u015fette ta\u015f\u0131y\u0131n. E\u011fer su\u015finizi \u00e7i\u011f bal\u0131kla haz\u0131rl\u0131yorsan\u0131z ve yemek s\u0131ras\u0131nda t\u00fcketilmediyse, ertesi g\u00fcne ya da ba\u015fka bir \u00f6\u011f\u00fcne saklayamazs\u0131n\u0131z. \n\n\n\n\u00dcstelik pirin\u00e7 \u00e7o\u011fu zaman \u0131l\u0131k ile so\u011fuk aras\u0131nda olur; tamamen buz gibi de\u011fildir. En iyi lezzeti veren de budur, ama ayn\u0131 zamanda bal\u0131\u011f\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 h\u0131zla y\u00fckseltip bakteri geli\u015fimini art\u0131ran da budur. Bir kez sar\u0131ld\u0131ktan sonra zamana kar\u015f\u0131 yar\u0131\u015f ba\u015flar. Zaten makileri \u00e7ok \u00f6nceden sarman\u0131z\u0131 \u00f6nermem.\n\n\n\n\u00c7i\u011f bal\u0131k, makileri sarmak i\u00e7in oda s\u0131cakl\u0131\u011f\u0131nda beklemi\u015f olacak; ard\u0131ndan yemek boyunca sofrada yine oda s\u0131cakl\u0131\u011f\u0131nda kalacakt\u0131r… Bundan sonra birka\u00e7 saat bekletip t\u00fcketmek olmaz; ciddi bir g\u0131da zehirlenmesi riskiyle kar\u015f\u0131 kar\u015f\u0131ya kal\u0131rs\u0131n\u0131z.\n\n\n\n\u00c7i\u011f bal\u0131ktaki parazitler\n\n\n\nYabani bal\u0131klar, ciddi sindirim sorunlar\u0131na yol a\u00e7abilen anisakis gibi parazitler i\u00e7erebilir. Bu parazitler pi\u015firme veya dondurma ile yok edilir.\n\n\n\n\u00c7i\u011f t\u00fcketim i\u00e7in yabani bal\u0131k, -20\u00b0C'de 24 saat ya da -35\u00b0C'de 15 saat dondurulmal\u0131d\u0131r. Bu i\u015flem, onayl\u0131 \u00e7iftlik bal\u0131klar\u0131 veya daha \u00f6nce i\u015flem g\u00f6rm\u00fc\u015f (\u201csashimi\u201d bal\u0131\u011f\u0131) \u00fcr\u00fcnler i\u00e7in gerekli de\u011fildir; ancak g\u00f6rsel kontrol yine de \u015fartt\u0131r.\n\n\n\nS\u00fcpermarketten al\u0131nan \u00e7iftlik bal\u0131\u011f\u0131nda riskin \u00e7ok d\u00fc\u015f\u00fck ama yine de mevcut oldu\u011funu unutmay\u0131n. Dondurma konusuna dikkat etmeden bunu \u00e7ok s\u0131k t\u00fcketiyorsan\u0131z mesele \u201colup olmayaca\u011f\u0131\u201d de\u011fil, \u201cne zaman olaca\u011f\u0131\u201dd\u0131r.\n\n\n\nDaha fazla bilgi i\u00e7in:\n\n\n\n\nG\u0131da hijyenine ili\u015fkin resm\u00ee Avrupa kayna\u011f\u0131\n\n\n\nBal\u0131klardaki parazit riskinin kontrol\u00fcne ili\u015fkin Frans\u0131z h\u00fck\u00fbmetinin resm\u00ee kayna\u011f\u0131\n\n\n\n\nMaki su\u015finin ana malzemeleri\n\n\n\n\n\n\n\nPirin\u00e7: burada neredeyse vazge\u00e7ilmez olan malzeme japonica pirinci; yayg\u0131n ad\u0131yla \u201csu\u015fi pirinci\u201d. Baz\u0131lar\u0131 bunun yerine bomba pirinci ya da arborio pirinci kullan\u0131yor, ama ben \u015fahsen hi\u00e7 denemedim. Denerseniz bana k\u0131sa bir e-posta g\u00f6ndermeyi unutmay\u0131n. Neyse ki bug\u00fcn art\u0131k \u00e7o\u011fu b\u00fcy\u00fck markette su\u015fiye uygun pirin\u00e7 paketleri bulmak m\u00fcmk\u00fcn.\n\n\n\nPirin\u00e7 sirkesi: \u00e7e\u015fniye ho\u015f bir asidite kazand\u0131r\u0131r. \u0130deal olarak Japon bir marka tercih edin, \u00e7\u00fcnk\u00fc sirkenin asitlik oran\u0131 \u00fcretildi\u011fi b\u00f6lgeye g\u00f6re de\u011fi\u015febilir. Ama elinizde ne varsa onunla da gayet g\u00fczel sonu\u00e7 alabilirsiniz.\n\n\n\nSomon: Somon ya da sevdi\u011finiz ba\u015fka bir bal\u0131k kullan\u0131n (\u00f6rne\u011fin ton bal\u0131\u011f\u0131).\n\n\n\nNori yapraklar\u0131: Geleneksel maki i\u00e7in vazge\u00e7ilmez olan kurutulmu\u015f Japon deniz yosunu yapraklar\u0131.\n\n\n\n\n\n\tMaki Su\u015fi\n\t\t\n\t\t\t\n\t\n\t\tcuiseur \u00e0 riztapis de bambou\t\n\t\n\t\tMakiler i\u00e7insu\u015fi pirinci (pi\u015firilmi\u015f, tatland\u0131r\u0131lm\u0131\u015f ve \u0131l\u0131nm\u0131\u015f\/so\u011futulmu\u015f)6 yaprak nori150 g taze somon2 avokadoSu\u015fi pirinci sosu152 g pirin\u00e7 sirkesi6 yemek ka\u015f\u0131\u011f\u0131 \u015feker3 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzPirinci pi\u015firmek i\u00e7in300 ml su250 g su\u015fi pirinci (kuru \u00f6l\u00e7\u00fc)\t\n\t\n\t\tPirinci pi\u015firmek i\u00e7inEn iyi y\u00f6ntem: pirinci pirin\u00e7 pi\u015firicide pi\u015firin. Pi\u015firme bitince kapa\u011f\u0131 a\u00e7\u0131p kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan kapa\u011f\u0131 kapal\u0131 \u015fekilde 10 dakika dinlendirin.Pirinci 4-5 kez y\u0131kay\u0131n. \u0130\u015flem sonunda su neredeyse berrak olmal\u0131d\u0131r.Suyunu s\u00fcz\u00fcn ve 1 saat boyunca s\u00fczge\u00e7te dinlendirin.Suyu ve pirinci k\u00fc\u00e7\u00fck bir tencereye al\u0131n. Y\u00fcksek ate\u015fte 2 dakika pi\u015firin.Oca\u011f\u0131 m\u00fcmk\u00fcn olan en k\u0131s\u0131k seviyeye al\u0131n, kapa\u011f\u0131 kapat\u0131n ve 10 dakika pi\u015firin. Pirincin yanmamas\u0131 i\u00e7in \u00f6zellikle son dakikalarda dikkatlice kontrol edin.Oca\u011f\u0131 kapat\u0131n ve kapa\u011f\u0131n yerine temiz bir mutfak bezi yerle\u015ftirin. 15 dakika bu \u015fekilde bekletin.Sosu haz\u0131rlamak i\u00e7inSirke, \u015feker ve tuzu bir tencerede kar\u0131\u015ft\u0131r\u0131n ve kaynat\u0131n.Malzemeler tamamen \u00e7\u00f6z\u00fcn\u00fcp birle\u015fince kar\u0131\u015f\u0131m\u0131 so\u011fumaya b\u0131rak\u0131n.Kar\u0131\u015f\u0131m\u0131 s\u0131cak pirince azar azar ekleyin ve her seferinde tad\u0131na bak\u0131n; damak zevkinize uydu\u011funda eklemeyi b\u0131rak\u0131n.Su\u015fi pirincini h\u0131zla kullan\u0131ma haz\u0131r h\u00e2le getirmek i\u00e7inTatland\u0131r\u0131lm\u0131\u015f pirinci geni\u015f bir taba\u011fa yay\u0131n ve buzdolab\u0131na kald\u0131r\u0131n.10 dakika sonra pirincin tamam\u0131n\u0131 alt\u00fcst edin ve 10 dakika daha bekletin.Pirincin \u0131l\u0131mas\u0131n\u0131 ya da so\u011fumas\u0131n\u0131 bekleyene kadar i\u015flemi tekrarlay\u0131n. Ard\u0131ndan su\u015filerinizi \u015fekillendirin.Haz\u0131rl\u0131kNori yapraklar\u0131n\u0131 (kurutulmu\u015f deniz yosunu) uzun kenar\u0131 boyunca dikkatlice ikiye kesin.Somonu ve avokadolar\u0131 uzun \u015feritler halinde kesin.Makileri \u015fekillendirmek i\u00e7inBir nori yapra\u011f\u0131n\u0131, parlak y\u00fcz\u00fc alta gelecek \u015fekilde bambu has\u0131r\u0131n \u00fczerine yerle\u015ftirin.Pi\u015fmi\u015f pirinci \u00fczerine e\u015fit \u015fekilde yay\u0131n; norinin bir kenar\u0131nda yakla\u015f\u0131k 2,5 cm'lik k\u0131sm\u0131 bo\u015f b\u0131rak\u0131n. Pirin\u00e7 \u00e7ok yap\u0131\u015f\u0131yorsa parmaklar\u0131n\u0131z\u0131 hafif\u00e7e \u0131slat\u0131n.Pirin\u00e7 \u015feridinin ortas\u0131na somon ve avokadodan olu\u015fan i\u00e7 harc\u0131 uzunlamas\u0131na yerle\u015ftirin. \u0130\u00e7 harc\u0131 parmaklar\u0131n\u0131zla sabit tutun.Bambu has\u0131r\u0131n alt kenar\u0131n\u0131 ba\u015fparmaklar\u0131n\u0131zla kavray\u0131n ve tek bir h\u0131zl\u0131 hareketle nori yapra\u011f\u0131n\u0131 pirin\u00e7le birlikte i\u00e7 harc\u0131n \u00fczerine sar\u0131n; \u00fcstte g\u00f6r\u00fcnen yakla\u015f\u0131k 2,5 cm'lik nori \u015feridine gelince durun.Has\u0131r\u0131 kald\u0131rmadan, ruloyu d\u0131\u015ftan nazik\u00e7e bast\u0131rarak s\u0131k\u0131la\u015ft\u0131r\u0131n ve kare ya da yuvarlak bir form verin.Ard\u0131ndan has\u0131r\u0131 kald\u0131r\u0131n ve ruloyu bir tur daha sararak nori yapra\u011f\u0131n\u0131n \u00fcst kenar\u0131n\u0131 kapat\u0131n (gerekirse bu k\u0131sm\u0131 hafif\u00e7e nemlendirebilirsiniz).Kesmek i\u00e7in, iyi bilenmi\u015f ve hafif\u00e7e \u0131slat\u0131lm\u0131\u015f bir b\u0131\u00e7ak kullan\u0131n; her ruloyu yakla\u015f\u0131k 2 ila 3 cm kal\u0131nl\u0131\u011f\u0131nda e\u015fit par\u00e7alara b\u00f6l\u00fcn.\t\n\t\n\t\tMuhtemelen sos artacakt\u0131r; yeniden su\u015fi yapmak i\u00e7in buzdolab\u0131nda 2 haftaya kadar saklayabilirsiniz!\n\t\n\t\n\t\tHauptgericht, Vorspeisejapanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145397"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145397\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/30913"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}