Sushi and rolls are traditional Japanese cuisine. They are made from rice and various seafood and vegetables. This dish has become very popular all over the world. You don't have to go to a restaurant to enjoy this favorite dish. Everyone can make sushi at home.
It is necessary
- - rice for sushi
- - dry seaweed nori
- - rice vinegar
- - soy sauce
- - salmon fillets
- - tuna fillet
- - pickled ginger
- - knife
- - bamboo mat
- - wasabi
- - cucumber
- - avocado
Instructions
Step 1
Rinse the sushi rice thoroughly under running water until clear. Dry the rice well an hour and a half before cooking. The saucepan in which the rice will be boiled should be large with a tight-fitting lid. Take at least two servings of water for one serving of dry rice. After boiling the water with the rice, reduce the heat and cook the rice for about 20 minutes without lifting the lid. After the rice is cooked, it is left to stand in a covered saucepan for about 20 minutes. During this time, you need to prepare a dressing for rice. To do this, mix 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Place the hot rice in a convenient container and slowly pour in the dressing, then immediately begin to gently stir the rice. Then cover it with a paper towel and leave to cool.
Step 2
For sushi (nigiri), the fish is cut at an angle. Take a rectangular piece of the fish you need, step back about a centimeter from the edge and, holding the knife at an angle of 45 degrees to the table, smoothly cut the required number of fish pieces. Prepare vinegar water by adding a couple of tablespoons of rice vinegar to plain boiled water. Soak your hands in this water, take about one and a half tablespoons of rice in your hands, squeeze, forming an oval. Lightly brush the surface of the fish with the wasabi and place the prepared rice on top. Press it lightly, first in the center, and then over the entire surface. Flip the nigiri over and press the fish closer to the sides of the rice.
Step 3
To make rolls, take a bamboo rug and place half of the nori sheet on it, rough side up. Cut the fish or required vegetables into thin strips. Dampen your hands with vinegar water and take a serving of rice. Gently spread it in a thin layer over the surface of the nori, retreating from the top edge about 1 cm, and from the bottom 0.5 cm. Put a strip of fish, vegetables, shrimp on top of the rice. Lower the blank onto the bottom edge of the mat, wrap the filling inside the roll, raise the mat until it completely wraps the roll. Squeeze and roll the roll well in the rug. Do not cut the roll right away, but let it lie down for a while.
Step 4
To cut the roll, moisten a sharp knife with cold vinegar water over the entire surface. Cut the workpiece in the middle, and cut each half into 3 pieces. Moisten the knife constantly, then the rice will not stick to it and the rolls will turn out neat. Serve sushi and rolls on a large communal platter or small platter. This dish is traditionally served with soy sauce, sticks, pickled ginger.
