{"id":596,"date":"2024-12-14T14:16:50","date_gmt":"2024-12-14T14:16:50","guid":{"rendered":"https:\/\/leforban.preprod.hodi.cloud\/?post_type=product&p=596"},"modified":"2025-01-30T08:57:53","modified_gmt":"2025-01-30T08:57:53","slug":"sushis","status":"publish","type":"product","link":"https:\/\/leforban.re\/index.php\/produit\/sushis\/","title":{"rendered":"Sushis"},"content":{"rendered":"

D\u00e9coupez des lamelles de poisson d’environ un demi cm d’\u00e9paisseur, puis coupez les en deux dans le sens de la longueur.
\nHumectez vos doigts dans le m\u00e9lange eau\/vinaigre et \u00e9talez environ 75 g de riz sur une demi feuille de nori, en laissant une bande de 2 cm sur le bord le plus \u00e9loign\u00e9.
\nD\u00e9posez une trac\u00e9e de wasabi au centre et sur toute la largeur du riz. D\u00e9posez vos lamelles de poisson le long de la wasabi.
\nTout en maintenant la garniture, roulez d\u00e9licatement la natte en la tenant entre les index et les pouces.
\nRoulez la natte jusqu’\u00e0 ce que les bords de l’algue se touchent et imprimez une l\u00e9g\u00e8re pression uniform\u00e9ment sur l’ensemble du rouleau.
\nD\u00e9roulez la natte. Humidifiez la lame d’un couteau large et coupez le rouleau en deux, puis chaque moiti\u00e9 de rouleau en trois.<\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9coupez des lamelles de poisson d’environ un demi cm d’\u00e9paisseur, puis coupez les en deux dans le sens de la longueur. Humectez vos doigts dans le m\u00e9lange eau\/vinaigre et \u00e9talez environ 75 g de riz sur une demi feuille de nori, en laissant une bande de 2 cm sur le bord le plus \u00e9loign\u00e9. D\u00e9posez […]<\/p>\n","protected":false},"featured_media":34,"template":"","meta":[],"product_brand":[],"product_cat":[24],"product_tag":[364,363,362,361,365,366],"class_list":["post-596","product","type-product","status-publish","has-post-thumbnail","product_cat-recette","product_tag-2-c-a-s-vinaigre-de-riz-diluees-dans-20-cl-deau-froide","product_tag-200g-de-poisson-au-choix","product_tag-3-feuilles-algues-sechees","product_tag-300g-riz-vinaigre","product_tag-un-peu-de-wasabi","product_tag-une-natte-de-bambou","first","instock","virtual","product-type-simple"],"yoast_head":"\nSushis - Le Forban<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leforban.re\/index.php\/produit\/sushis\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sushis - Le Forban\" \/>\n<meta property=\"og:description\" content=\"D\u00e9coupez des lamelles de poisson d’environ un demi cm d’\u00e9paisseur, puis coupez les en deux dans le sens de la longueur. Humectez vos doigts dans le m\u00e9lange eau\/vinaigre et \u00e9talez environ 75 g de riz sur une demi feuille de nori, en laissant une bande de 2 cm sur le bord le plus \u00e9loign\u00e9. 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