Sushi is very popular. And this delicacy is not so difficult to prepare at home. It is important to choose the right rice with high stickiness and stock up on plenty of ingredients. Fish, vegetables, seafood, and even fruits can be used as a filling.
It is necessary
-
- rice;
- rice vinegar;
- wasabi;
- salmon fillets;
- shrimp;
- nori sheets - dried seaweed;
- salt
- sugar;
- mat for rolls (makis).
Instructions
Step 1
Rinse the rice in several steps. When the water remains clear, drain it and leave the "pearl grain" to dry for 15-20 minutes. During this time, the rice will swell slightly and become bright white. This means it is ready to cook.
Step 2
Pour an equal volume of cold water over the rice and cook. When the boil starts, keep it on high heat for a minute. Then turn the throttle down to make the gurgle subtle. Cook for 20 minutes. After turning off the heat, wait and do not remove the lid from the pan for another quarter of an hour so that the rice will absorb the remaining water and cool slightly.
Step 3
Prepare your dressing. To do this, combine a few tablespoons of rice vinegar, sugar and salt in a bowl. Transfer the rice from the saucepan to a convenient shallow bowl and drizzle with the dressing. Stir with a wooden spatula and break up any lumps. The rice is now ready for the sculpting process.
Step 4
Prepare hand solution. It is needed so that boiled grains do not stick to the fingers. Dissolve 4 tablespoons of vinegar in a glass of water. Moisten your hands with this liquid before each new batch of rice.
Step 5
Take a volume of rice mass that will fit in the palm of your hand. Squeeze it lightly to form a rice sausage. Place on a plate or board. Stick as many portions as needed.
Step 6
Brush the formed rice clumps with a little wasabi. Place a cut-to-size piece of salmon fillet on top of each and press lightly. This dish is called nigiri sushi. Repeat these steps for the number of servings.
Step 7
Cut the nori into narrow strips to make the "tied" sushi. Wrap each piece of sushi in a black seaweed ribbon to avoid showing the ends. Most often, these nigiri sushi are made with boiled squid or smoked eel.
Step 8
Cut the nori sheet in half for making the rolls. Usually, their names contain the word "maki": nori-maki, futo-maki, hoso-maki, etc. Then do everything on a bamboo mat. On the cut sheet, spread the rice so that the layer thickness is 7-9 mm, and the edge of the algae remains free.
Step 9
Brush the surface of the rice mass with a little wasabi. In the middle, along the long side, line a row of shrimp. The filling can be composed of several ingredients. For example, place slices of peeled avocado or fresh cucumber next to it.
Step 10
Wrap the edge of the makisa closest to you a little to form a roll. Hold the rice with the filling so that they do not move relative to each other. Roll the nori up to the end, and squeeze lightly to secure the edge. You should get a neat cylinder. The rice will help the algae to stick together.
Step 11
Unfold the makisu carefully. Transfer the rolled nori sheet to a cutting board. Take a sharp knife and cut the resulting "sausage" first in half, and then each part into three more. Serve with the filling facing up.
