Nowadays, you will not surprise anyone by going to a Japanese restaurant with an offer to taste unusual sushi. Now most of them try to cook this dish at home, nothing complicated in their preparation is observed - some chefs assure that it is more difficult to cook aspic than sushi rolls.
It is necessary
- - round grain rice 300 g;
- - nori sheet 2 pcs. 25x20 cm;
- - wasabi 1 pack;
- - pickled ginger 80 g;
- - soy sauce 300 g;
- - Mitsukan, or rice vinegar, 50 g.
- For filling:
- - avocado 60 g;
- - salmon fillet 80 g;
- - red tobiko caviar 60 g;
- - mayonnaise 20 g.
- Kitchen utensils: bamboo mat, cling film, sharp knife, bowls, cutlery for serving sushi.
Instructions
Step 1
First you need to cook rice. It must be very thoroughly rinsed under running water until the water becomes clear. Then you should pour into it water, the volume of which is equal to the volume of rice, and put on high heat. You do not need to salt. When the water boils, reduce the heating to the minimum, cover the pan tightly and cook for 30 minutes until the water boils down completely, try to look under the lid less often.
Step 2
When the rice is cooked, it should be kept covered for 10-20 minutes, then cooled to a temperature of 50-60 degrees Celsius. If a small crust has formed on the bottom or on the sides of the container, it should be removed. Then pour the prepared rice vinegar (Mitsukan) into the rice, stir every 3-5 minutes until the Mitsukan is completely absorbed. After carrying out these operations, we can assume that the rice for sushi is ready.
Step 3
Wrap the mat tightly in plastic wrap. Make several punctures with a knife on the film and roll up the mat - release the air that has accumulated under the film.
Step 4
Take a nori sheet and cut it in half along the longest side.
Step 5
Sushi should be cooked on the side of the mat where the bamboo rods are flat, not curved. Sushi rolls with more than 1 ingredient are usually made with rice facing out. To do this, on the side of the mat farthest from us, put a sheet of nori with the rough side out and put 100 grams of rice on it, stepping back 1, 5-2 cm from the top edge of the sheet and letting in a slightly smaller distance from the bottom of the sheet. Spread the rice evenly over the specified area and gently press down slightly with the bottom of the mat, not allowing the rice to go beyond the left and right border of the nori sheet.
Step 6
For the filling, the avocado should be peeled and cut into thin long cubes, and the salmon fillet should also be done.
Step 7
Next, you need to carefully take the protruding edge of the sheet and turn it over with rice down and to the near side of the mat, so that it is convenient to wrap the sushi roll. Next, you should apply mayonnaise evenly, stepping back from the bottom edge of the sheet 2-2.5 cm. At the same distance, on one side, lay salmon cubes, on the other - avocado cubes, you can alternate the ingredients. The sushi roll should be wrapped with a mat, creating right angles. When the process of forming the sushi roll is completed, you should push it to the edge of the mat and wrap it tightly again, tuck the creeping filling inside with a light movement of your palm. Do the same with the opposite end of the sushi roll.
Step 8
Spread a small amount of tobiko caviar evenly on each of the 4 sides of the sushi roll and press it tightly against it by wrapping it back into the mat. Cut the sushi roll into 6 or 8 pieces with a sharp knife dipped in cold water. Place prepared sushi rolls on a plate or bamboo bridge, garnish with wasabi and pickled ginger rose.
