Sushi is an iconic dish in Japanese cuisine. It is based on rice and seafood. In the 80s of the last century, sushi gained popularity around the world, turning from an exotic artifact into a ubiquitous dish.
Sushi types
There are many varieties of sushi, which are distinguished by the technology of preparation and the features of serving the dish. The most popular are two types of sushi - nigiri and maki.
The first are small pieces of rice compressed with the help of hands with pieces of fish on top. The basic ingredients of nigiri are rice and seafood. Most Japanese people prefer to eat them not with chopsticks, but with their hands.
Maki, or rolls - rolled with a bamboo sushi mat. The basic ingredients are rice, special vinegar and nori sheets. The filling is avocado, lightly salted trout, cucumber, cream cheese, shrimp.
Temaki is another type of rolls. They are dried seaweed sushi made in the shape of an ice cream cone.
Traditionally, for a spicy spice, seasonings are served with any type of sushi, including pickled ginger, soy sauce, wasabi.
How to make maki sushi
Ingredients:
- 150 g lightly salted trout;
- 5 sheets of nori;
- 200 g of rice;
- 125 g cream cheese;
- 2 fresh cucumbers;
- 1/2 tsp. vinegar;
- 1/2 tsp. salt;
- 1 tsp. Sahara.
Preparation
Rinse the rice and cook until tender. It is better to use special rice, it is marked "for sushi". Before cooking, it must be rinsed under running water until the flowing water is clear.
Transfer the rice to a bowl and stir gently with a wooden spatula. Pour a mixture of vinegar, salt, sugar into it. It should be prepared well in advance. You can use rice vinegar instead of regular vinegar. Mix everything well and refrigerate.
Take and place the nori sheet on the bamboo mat with the smooth surface facing down. Place the cooled rice on top of the seaweed, leaving some space around the edges to make it easier to roll the rolls later.
Cut the fish and cucumbers into strips. It is advisable to use chilled trout not frozen. Place them in a thin layer on top of the rice and brush with cheese on top.
Roll with a makisu (rug) nori like a roll. Cut the resulting large roll into several pieces with a sharp knife. To make your job easier, soak it in cold water.
How to make cucumber sushi
Ingredients:
- 5 sheets of nori;
- 500 g of rice;
- 2 fresh cucumbers;
- 250 g of pickled ginger;
- 100 g wasabi;
- 15 ml of rice vinegar.
Preparation
Boil rice until tender. Add rice vinegar to it. Mix everything.
Place a nori sheet on the rug, place boiled rice on top of it. Its layer should be thin.
Cut a fresh cucumber into small cubes. Place them gently on top of the rice. Roll all the contents into a roll.
Cut the resulting roll into equal parts with a sharp knife and place them on a plate. Ready-made sushi can be garnished with pickled ginger and wasabi.
How to make temaki sushi
Ingredients:
- 150 g of rice;
- 9 nori sheets;
- 200 g of lightly salted trout;
- 50 g of red caviar;
- 1 avocado;
- 1 tbsp. l. kimchi sauce;
- 1 tsp. vinegar;
- 1 tsp. salt;
- 2 tsp Sahara;
- soy sauce for serving.
Preparation
Boil the rice for 15 minutes over low heat. Remove the pot from the stove and let the cereal brew for 10 minutes. Do not open the lid while doing this!
Transfer the rice to a bowl, add the mixture of sugar, vinegar and salt. Mix everything with a wooden spoon with sharp movements.
Lay the nori sheet coarse side up. Place the rice on the left side of the seaweed, backing 1 cm from each edge.
Prepare the filling for the temaki. To do this, finely chop the trout, add the kimchi sauce, red caviar and mix everything. Cut the avocado into small pieces.
Place the filling over the rice and place the avocado on top. Roll the bag into a cone with your hands. To prevent the roll from falling apart, you can moisten the extreme corner a little with water.
Serve temaki with soy sauce.
